1/4 cup sweet chili sauce
2 tablespoons low-sodium soy sauce
2 tablespoons mirin
1 teaspoon minced fresh ginger
1/2 teaspoon toasted sesame oil
2 cups pulled rotisserie chicken
4 Hawaiian sweet rolls, sliced Butter, for toasting the rolls Pickled Broccoli Slaw, recipe follows 1 jalapeno, thinly sliced
One 12-ounce bag broccoli slaw 1 cup white vinegar
1/4 cup sugar
1 teaspoon kosher salt
Instructions: Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine. Meanwhile, toast the rolls in a skillet with a little butter until golden brown. Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve. Put the slaw in a medium heatproof bowl. Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2460,"Fresh Fruit in a Cool Ginger Broth An assortment of the freshest fruit available: Some suggestions - blueberries, blackberries, sliced pitted peaches or plums, kiwis peeled and quartered, sliced banana, mango or papaya, star fruit 1 cup pineapple juice Juice of 2 lemons 3 tablespoons honey 2 tablespoons grated fresh ginger 1/3 cup Grand Marnier Instructions: Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts.
The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely.
When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2461,"Green Eggs and Ham One 3 x 5-inch slice Pizza Bianca Focaccia, recipe follows, or any focaccia 3 tablespoons Double Cream Ricotta, recipe follows, or any ricotta 2 tablespoons Classic Pesto, recipe follows, or any pesto Plenty of shaved pecorino
4 ounces prosciutto cotto (Italian boiled ham), thinly sliced
1 egg
Pinch of red cl flakes
275 grams plus 25 grams water 7 grams active dry yeast
25 grams plus 15 grams olive oil, plus more for greasing the pan
550 grams all-purpose flour
7 grams pure cane sugar
10 grams kosher salt
20 grams dried oregano
2 tablespoons chopped fresh rosemary leaves
1 tablespoon wild fennel pollen (optional)
1 tablespoon Maldon salt, or any fancy salt of your choice
4 cups whole milk 2 cups heavy cream 1/2 tablespoon sea salt Zest and juice of 1 Meyer lemon 1/2 teaspoon cider vinegar 2 cups olive oil 4 cups basil leaves
1/2 cup pine nuts, toasted
1 cup grated pecorino cheese
Zest and juice of 1 lemon
1 garlic clove, finely grated
Kosher salt
Instructions: To assemble 1 open-faced sandwich, preheat the oven to 425 degrees F or turn the broiler to low. Set the focaccia on a baking sheet or in an ovenproof dish. Dot it with dollops of ricotta, drizzle with 1 tablespoon of the pesto, and top with pecorino and the prosciutto cotto. Either crack the egg directly on the top and bake until the egg is set, about 10 minutes, or prepare a sunny-up and bake the pizza bianca separately until slightly crisp on the edges, then lay the egg on top. To finish, top the egg with remaining 1 tablespoon pesto, plenty of pecorino, and a pinch of cl flakes. Cut it in half if you intend to share, but don't feel bad if you scarf this down solo. Measure 275 grams of water into the bowl of a stand mixer fitted with the dough hook and add the yeast. Disperse with your hand, then add 25 grams olive oil, the flour, and sugar. Mix briefly on low speed to combine the ingredients, then let rest (autolyse), covered, for 20 minutes. Sprinkle with the kosher salt and add the remaining 25 grams water. Mix on speed 1 (low speed) for 5 to 7 minutes, until the dough begins to pull from the sides of the bowl and appears shiny and smooth. Turn the dough out onto a greased baking sheet and cover loosely with well-oiled plastic. (The easiest way to oil a sheet of plastic is simply to drag it across the greased baking sheet.) Let the dough rise for 1 hour; it will be quite puffy and fill nearly three-fourths of the baking sheet. (This first rise on the baking sheet uses gravity to help spread and stretch the dough.) Gently remove the plastic and use well-oiled fingertips to poke the dough and stretch to fill the pan. (This step fulfills the same purpose as a punch down or pre-shape in some of our other breads. You're taking away some of the gas while encouraging the dough to take its final shape.) Preheat the oven to 425 degrees F. Cover the focaccia with well-oiled plastic, and let it proof for 45 to 60 minutes, or until the dough fills the entire pan. Gently remove the plastic and give the dough one last well-oiled poke. Sprinkle with the oregano, rosemary, and fennel pollen (if using). Drizzle with the remaining 15 grams olive oil. Bake for 25 minutes, or until golden. Sprinkle with the Maldon salt. To make the ricotta, in a large saucepan, combine the milk and cream and bring to 180 degrees F over medium heat, being very careful not to let it boil. Add the salt, lemon zest, lemon juice, and vinegar and stir to combine. Remove from the heat and set aside to rest 10 minutes. Set a colander over a large bowl and line the colander with cheesecloth. Using a measuring cup or a large ladle, give the pot another good stir. You will see that the curds and whey have separated. Gently ladle the curds into the colander. If you're going for ultimate richness, try not to break up the curds as you make this transfer. Let the ricotta drain in the fridge for about 2 hours, then remove it from the cheesecloth and store it in an airtight container in the fridge, where it will last for 7 days. (If you like, drain some of the whey from the bowl and reserve it for another use, such as a great probiotic lemonade.) In a blender, puree the olive oil and basil at high speed. Do not let it go too long or the heat from the blender will turn the basil brown. Add the pine nuts and puree another 1 minute, or until smooth. Pour the basil puree into a bowl and stir in the pecorino, lemon zest, lemon juice, and garlic. Season with salt to taste and store in the fridge in an airtight container for up to 4 days, or freeze for up to 30 days. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 2462,"Spreads 1 cup brown sugar 1 cup (2 sticks) butter
1 egg
2 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon salt
6 to 8 ounces semisweet chocolate chips
Assorted toppings as needed: chopped granola, chopped nuts, colored sprinkles, mini marshmallows, crushed graham crackers, chopped candy, caramel sauce Instructions: Preheat the oven to 350 degrees F. Mix together the brown sugar and butter in a large bowl. Add the egg and mix together. Add the flour, vanilla and salt and mix together well. Spread the dough onto a baking sheet to a thickness of 1/4 to 1/2 inch. Bake until slightly brown, 15 to 18 minutes. At this point, pull the sheet out of the oven and sprinkle the chocolate chips evenly over the top. Return to the oven for 1 minute. Remove and spread the melted chips over the top. Sprinkle on the desired toppings, and then chill to set. Cut into squares. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 2463,"String Bean and Onion Salad 1 quart water 2 pounds haricots verts 2 large red onions, thinly sliced 1 tablespoon freshly squeezed lemon juice 1 tablespoon olive oil Salt and freshly ground pepper, to taste Instructions: Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2464,"Chili Paste 6 shallots, peeled 1 tablespoon coarse ground black pepper 2 Serrano chiles 3 Thai bird chiles 6 cloves garlic 2 stalks lemon grass, chopped, white part only 2 tablespoons minced ginger 1 tablespoon sugar 1 tablespoon kosher salt 2 limes, juiced 1 tablespoon Worcestershire sauce Canola oil Instructions: In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 2465,"Sunny's Fish Escovitch 1/2 cup apple cider vinegar 1/2 cup dry white wine 5 to 6 whole black peppercorns 1 teaspoon sugar 1/4 teaspoon ground allspice Kosher salt 1 large carrot, peeled and julienned 1 Vidalia onion, peeled, halved and thinly sliced 1 cucumber, peeled, seeded and julienned 1/2 cup vegetable oil 4 (1/2-pound) striped bass fillets, skin-on 1 lime, halved Freshly ground black pepper All-purpose flour, for dusting Instructions: Put the vinegar, wine, peppercorns, sugar, allspice, and a pinch of salt in a sauce pot over medium heat. Bring to a simmer, stirring until the sugar dissolves. Add the carrot and onion and cook until crisp but tender, about 8 minutes. Remove from the heat, add the cucumber and put into a small bowl. Discard the peppercorns. Set aside until ready to use or refrigerate for 1 hour, if desired. Heat the vegetable oil in a large skillet over medium-high heat. Rinse the fish fillets and pat dry. Coat them in lime juice, season with salt and pepper and flour both sides. Carefully, add the fish, skin side down, to the skillet and fry until the bottom is golden and releases easily from the pan, about 3 minutes. Flip the fillets and sear until cooked through, about 2 to 3 minutes. Transfer the fish to a nonreactive serving platter. Serve warm or cold, pouring the pickled garnish over fish just before serving. If serving cold, refrigerate separately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2466,"German Potato Salad 2 pounds Yukon gold potatoes, sliced 1/2-inch thick 4 ounces bacon, chopped
Kosher Salt
1 yellow onion, chopped
1 cup low-sodium chicken stock 1/4 cup white wine vinegar
2 tablespoon grainy mustard
1 bunch chives, chopped
Instructions: Place the sliced potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes. Drain the potatoes. Let cool slightly, then transfer the potatoes to a large bowl. While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes. Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes. Add the chicken stock, vinegar, mustard and chives and bring to a boil. Pour the dressing over the potatoes and toss to coat. Serve warm or at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 2467,"Red, White, and Blue Trifle 1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring) 1 (16-ounce) tub whipped topping 2 pints blueberries 1 pint strawberries, tops removed Instructions: Bake the red velvet cake mix according to package directions and allow to cool. Using a serrated knife cut the red velvet cake into 1-inch square pieces and line the bottom of the trifle bowl with half of the cake squares. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares. Layer about 1 1/2 pints of the blueberries on top of whipped topping. Layer the remaining cake pieces on top of the blueberries forming a second layer of cake. Using a spatula, spread remaining whipped topping over the cakes pieces. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 2468,"Chill'n Like a Villain Margarita 1/2 teaspoon ancho chili powder, for rimming glass 1 teaspoon salt, for rimming glass 4 sprigs cilantro 1 1/2 ounces 100 percent tequila blanco 3/4-ounce fresh lime juice 1/2-ounce agave nectar 2 ounces pineapple juice 1/4 cup mango, diced Ice cubes Instructions: Mix together the ancho powder and salt in a shallow plate. Moisten the rim of the glass and coat it in the ancho mixture. Muddle the cilantro in a cocktail shaker, then add the tequila, lime, agave nectar, pineapple juice, mango, and ice. Shake to combine and pour into the prepared glass filled with ice. ","[Tequila, Mezcal, Cava]" 2469,"Gorgonzola Crostini 12 (1/3-inch-thick) baguette slices 3 ounces Gorgonzola crumbles, at room temperature 1/2 cup chopped walnuts or pecans Honey Instructions: Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes. Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey. ","[Chardonnay, Sauvignon Blanc, Riesling]" 2470,"No-Fuss Fancy Garlic Bread 1/4 cup lightly packed fresh flat-leaf parsley leaves 1/4 cup lightly packed fresh basil leaves
1/2 teaspoon kosher salt
4 cloves garlic, roughly chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano
1 baguette
Instructions: Preheat the oven to 400 degrees F. Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate. Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes. Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2471,"Grilled Buffalo Chicken Thighs with Blue Cheese Slaw 1/3 cup low-fat buttermilk 1/3 cup crumbled blue cheese 2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce 1 1/2 cups pre shredded carrots
1 1/2 cups celery matchsticks (from about 3 stalks) 1/3 cup hot sauce, such as Frank's Red Hot
2 tablespoons unsalted butter 8 bone-in chicken thighs (about 2 pounds), skin removed Instructions: Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F). Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken. Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes. Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 2472,"Halloween Spice Cake Butter 1 1/2 cups all-purpose flour, plus more for pan 1 teaspoon baking powder 1/2 teaspoon fine sea salt 1 tablespoon unsweetened cocoa powder 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 cup sugar 1/4 cup packed light brown sugar 2/3 cup vegetable oil 1/3 cup unsweetened applesauce 2 eggs 1 teaspoon pure vanilla extract Powdered sugar, for dusting Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan. Set aside. In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice. In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 2473,"Marinated Vegetable Salad Kosher salt 1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces
1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces
1 pound frozen artichoke quarters
1/3 cup olive oil
1 1/2 tablespoons red wine vinegar
1 small clove garlic, finely grated
1/2 cup pitted kalamata olives, halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
3 pickled cherry peppers, chopped
Instructions: Bring a large pot of salted water to a boil. Have a large ice bath ready. Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels. Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2474,"Two-Spice Vanilla Tapioca Pudding 1/2 cup small pearl tapioca (if unavailable, use large pearl tapioca) 4 cups soy milk 3/4 cup sugar 1/2 teaspoon salt 2 egg yolks 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 3 egg whites, at room temperature 1/4 teaspoon cream of tartar Instructions: Soak the tapioca in warm water to cover for 1 hour. Drain and set aside. Preheat the oven to 375 degrees. Lightly butter a 12-inch oval or gratin baking dish and place it in a large brownie pan. Mix the tapioca, soy milk, sugar, and salt in a heavy nonaluminum saucepan. Bring the soy milk to a boil over medium heat while whisking. Lower the heat and let the mixture simmer 10 minutes, whisking occasionally. Remove from the heat and quickly whisk in the egg yolks, vanilla extract, cinnamon, and nutmeg. In another bowl, beat the egg whites with the cream of tartar until just stiff. Whisk 1/2 a cupful into the tapioca, then fold the remaining in. Pour the tapioca mixture into the prepared baking dish. Place the baking dish and brownie pan in the middle shelf of the oven and pour several inches of boiling water around the outside. Bake about 35 minutes, until the top is puffed and golden. The inside will still be a little soft. Remove, cool slightly, and serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2475,"Nanny's Basic Pecan Pralines 1 cup brown sugar 1/2 cup white granulated sugar 1/2 cup water 1/2 cup heavy whipping cream 1 1/2 cups whole pecans Butter, to grease cookie sheet Instructions: Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F. Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 2476,"The Best Lemon Bars Nonstick cooking spray 1 3/4 cup all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1/2 teaspoon kosher salt 2 sticks (1 cup) cold unsalted butter, cut into small pieces 4 large eggs 2 large egg yolks 1 3/4 cup sugar 1/3 cup all-purpose flour 1/4 teaspoon kosher salt 1 cup fresh lemon juice (from 6 to 8 lemons) 1 teaspoon finely grated lemon zest 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 1 tablespoon confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside. For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes. For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined. Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes. Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours. Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2477,"Deep-Dish Sausage Pizza 1 cup lukewarm water (about 110 degrees F; see Cook's Note) 1 packet active dry yeast
2 tablespoons sugar
3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note) 1 tablespoon kosher salt
4 tablespoons unsalted butter, melted
1 teaspoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil 2 tablespoons finely diced yellow onion (about 1/4 small onion)
1 teaspoon minced garlic (about 1 large garlic clove)
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Pinch crushed red pepper
1/2 teaspoon kosher salt
One 14.5-ounce can stewed tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil 12 ounces sweet Italian sausage, casings removed 12 ounces hot Italian sausage, casings removed 2 cups freshly shredded low-moisture mozzarella (about 8 ounces)
1 cup freshly shredded soft Asiago cheese (about 4 ounces)
All-purpose flour, for dusting
6 large basil leaves, torn, for garnish
Instructions: For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam. Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down. Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size. For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.) For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain. Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator. Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan. Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling. Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 2478,"Macaroni and Cheese Egg Roll 1/2 pound elbow macaroni 3 tablespoons kosher salt, plus additional for salting water and seasoning egg rolls 1/2 cup (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup milk 1/2 cup shredded Cheddar 1/2 cup shredded Monterey Jack cheese
2 tablespoons garlic powder
2 tablespoons onion powder
3 teaspoons ground black pepper, plus additional for seasoning egg rolls
8 square egg roll wrappers
1 large egg beaten with 1 tablespoon water Oil, for frying 2 tablespoons smoked paprika
1 bunch fresh chives
Instructions: Boil noodles to al dente in salted water. Set aside. Melt butter in a saucepan until hot, then add the flour and cook, whisking, until light blonde in color. Add milk to roux and whisk to combine, then add Cheddar and Monterey Jack cheeses. Add garlic powder and onion powder. Mix sauce with macaroni and add salt and pepper. Add 2 tablespoons macaroni to a wonton wrapper. Tuck in each side, then roll up, sealing shut with some egg wash. Heat several inches of oil in a Dutch oven until it registers 350 degrees F on a deep-frying thermometer. Fry the egg rolls in batches, turning occasionally to brown evenly, until golden brown and crispy, 4 to 5 minutes. Place egg rolls on paper towels and sprinkle with salt, pepper and smoked paprika. Cut egg rolls in half and garnish with chives and additional smoked paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2479,"Avocado Salad 2 semi-ripe avocados 2 tablespoons torn fresh flat-leaf parsley leaves 1 mini cucumber, sliced
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil 1 tablespoon honey
1/4 teaspoon ground cumin
1 lime, juiced (about 2 tablespoons)
Instructions: For the salad: Peel the avocados, cut into 1-inch chunks and put all but 2 chunks into a large mixing bowl for the salad. Put the remaining 2 chunks into a small mixing bowl and set aside for the dressing. Add the parsley, cucumber and onion to the avocado chunks in the large mixing bowl. Sprinkle generously with salt and pepper. For the dressing: Mash the reserved 2 chunks of avocado with a fork until smooth. Add the oil, honey, cumin and lime juice and whisk until smooth. Pour the dressing over the avocado salad and gently toss with your hands to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2480,"Pork Schnitzel 4 boneless pork loin chops (about 5 to 6 ounces each) 1 1/2 cups all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs 1/2 cup milk 4 cups plain dried bread crumbs 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 sprig thyme Lemon wedges Instructions: Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating. Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork. Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2481,"Casa Chimayo Red Posole 2 to 3 pounds pork shoulder 1 teaspoon salt 1 bay leaf 1 onion, chopped fine 2 to 4 cloves garlic, minced 1 teaspoon ground cumin 10 to 12 Casa Chimayo red cl pods* (see Cook's Note), rinsed, stems and seeds removed 4 cloves fresh, peeled garlic Salt 1 pound posole, dried and soaked overnight, or frozen and defrosted** (see Cook's Note) 1 onion, quartered 1 teaspoon salt Optional garnishes: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese Instructions: You will essentially be preparing this recipe in three stages: pork, cl and posole. These are then combined into the final posole. For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs. Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces. For the cl: Put the cl pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes. Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside. For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to \bloom, 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, cl and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings. Serve in a bowl and place the garnishes on the table so that each person fixes their own. ","[Rioja, Tempranillo, Garnacha, Barbera]" 2482,"Sunset Martini 1 3/4 ounces raspberry vodka (recommended: Stoli Razberi) 2 ounces pineapple juice Dash Triple Sec Dash grenadine Instructions: Fill a cocktail shaker with ice. Add all the ingredients and shake well. Strain the mixture into a martini glass and serve immediately. ","[Prosecco, Moscato, Sauvignon Blanc]" 2483,"Smoked Sausage and Black-Eyed Peas 1 pound smoked sausage 1 cup chopped yellow onion (1 medium) 1/2 teaspoon salt 1/4 teaspoon cayenne 4 cloves of garlic 5 sprigs of fresh thyme 4 bay leaves 3 teaspoons finely chopped parsley 8 cups chicken stock 1 pound black-eyed peas 1 tablespoon minced garlic 6 cornbread muffins 1 tablespoon chopped green onions Instructions: In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins. ","[Cabernet Sauvignon, Malbec, Tempranillo, Barbera]" 2484,"Caution Flag Chili with Flat Tire Toppers 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 poblano peppers, seeded and thinly sliced 2 pounds ground sirloin 1 medium onion, chopped 3 to 4 cloves garlic, chopped 2 tablespoons grill seasoning, a couple of palm fulls 2 tablespoons Worcestershire sauce, eyeball it 2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce 1/2 cup steak sauce (recommended: Peter Luger or A1) 1 cup beer (1/2 a bottle) 1 cup beef stock 1 (28-ounce) can crushed fire roasted tomatoes 1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box) Softened butter, for greasing a griddle 1 can black beans, rinsed and drained 1 1/2 teaspoons cumin, half a palm full 2 scallions, chopped Instructions: Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low. Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches. Top bowlfuls of the chili with flat tire toppers and serve. Serve with plenty of cold 40s or wine coolers (recommended: thunderbird). Put all firearms away before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2485,"Funghi alla Fiorentina (Seared Mushrooms with Wilted Arugula) 3 tablespoons olive oil 8 ounces mushrooms, such as royal trumpets, cleaned and cut into 1-inch pieces
Kosher salt 1/2 cup dried cranberries
1/3 cup chopped toasted walnuts
4 cups packed baby arugula
Instructions: Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 2486,"Oven-Roasted Wild Mushrooms with Goat Cheese and cl Oil 8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced 3 tablespoons olive oil 4 cloves garlic, minced 1/4 cup thinly sliced shallots 1/2 cup cl oil, recipe follows 8 ounces goat cheese, cut into 8 slices Salt and freshly ground pepper 3 tablespoons fresh thyme leaves 1 cup pure olive oil 2 ounces dried New Mexico peppers 1 ounce dried arbol cl powder 2 tablespoons ancho powder Instructions: Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper. Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of cl oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining cl oil. Serve with lots of crusty French bread. Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 2487,"Sheet Pan Spring Chicken Dinner 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
4 cloves garlic, grated
8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
1 pound baby rainbow carrots, tops trimmed
Kosher salt and freshly ground black pepper
1 pound rainbow fingerling or baby potatoes, halved lengthwise
1 bunch scallions, cut into thirds
3 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil
2 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2488,"Microwave Breakfast Cake for One 1 tablespoon milk or non-dairy milk 1/2 teaspoon chia seeds 1/2 teaspoon vanilla extract 1 egg yolk 1/2 very ripe medium banana, mashed (see Cook's Note) 3 tablespoons white whole wheat flour 1/4 teaspoon baking powder 1 tablespoon peanut butter 1/2 teaspoon ground cinnamon, plus additional for topping Honey, for drizzling 1 tablespoon semisweet chocolate chips 1 tablespoon chopped walnuts, plus additional for topping Orange zest, for topping Honey, for topping (optional) 1 tablespoon old-fashioned rolled oats 1 tablespoon chopped figs 1/2 teaspoon ground cinnamon Sliced almonds, for topping Coconut flakes, for topping Maple syrup, for drizzling (optional) Instructions: For the cake: Combine the milk, chia seeds, vanilla, egg yolk and banana in a small microwave-proof jar or container (I prefer half-pint Mason jars). Add the flour and baking powder and stir until well incorporated and the batter thickens. Store in the fridge until ready to serve.
Microwave the jar on high for 1 to 1 1/2 minutes, then serve.
For the peanut butter cake: To the cake recipe, add the peanut butter and 1/2 teaspoon cinnamon and give everything a good stir. Once the cake is microwaved, drizzle some honey and sprinkle more cinnamon, if desired.
For the chocolate chip cake: To the basic recipe, add the chocolate chips and 1 tablespoon chopped walnuts. Once the cake is microwaved, top with the orange zest, more walnuts and honey, if using.
For the fig oatmeal cake: Omit the flour in the cake recipe, and substitute with the oats. Add the figs and cinnamon. Once the cake is microwaved, add the almonds, coconut flakes and a drizzle of maple syrup, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2489,"Pompano Fillet with Flying Fish Roe 1/4 cup lime juice 1/4 cup sweet rice wine (mirin) 2 tablespoons soy sauce 2 tablespoons grated fresh ginger 2 tablespoons cornstarch 1 pound pompano fillets, skinless and boneless Wondra flour for dredging Salt and pepper to taste 2 tablespoons peanut oil 2 to 4 ounces flying fish roe 1 small bunch fresh pea shoots or water cress, about 1 cup 1 small daikon radish, julienned Instructions: Combine the lime juice, mirin, soy sauce, ginger and cornstarch in a small bowl making sure the cornstarch is well dissolved. Dredge the pompano fillet in flour and season with salt and pepper. Place a bed of daikon julienne on a dish and place a ring of pea shoots around the outside of the dish. Repeat for each serving. Heat the oil in a large skillet over high heat for 1 minute. Add the fish fillets and saute until crisp on both sides about 4 to 5 minutes. Add the lime juice and cornstarch mix to the pan and cook for 1 minute over high heat until the liquid thickens. Stir the fish roe in quickly and immediately pour some caviar sauce over each fish fillet. Serve with jasmine rice.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 2490,"Caprese Bites 1 pint yellow cherry tomatoes (as small as possible) 1 pint red cherry tomatoes (as small as possible) 2 blocks fresh mozzarella, preferably mozzarella di bufala (cubed) 1 bunch fresh basil Balsamic vinegar salt Instructions: On decorative toothpick skewer one cherry tomato, a basil leaf and a cube of mozzarella. Serve with varieties of marinated olives, sliced Italian meats and breadsticks. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 2491,"Couscous with Spiced Almonds 2 tablespoons unsalted butter 1 cup whole blanched almonds. 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1 teaspoon sea salt 3 cups chicken stock or vegetable stock Salt and freshly ground black pepper 1 1/2 cups couscous Instructions: To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool. To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes. Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 2492,"Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese 4 cups shucked fresh fava beans 1/4 cup fresh lemon juice 2 tablespoons minced garlic 1/4 cup olive oil Salt and freshly ground black pepper 1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano) 2 tablespoons finely chopped flatleaf parsley Instructions: Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 2493,"Potee Savoyard 2 pounds bacon 1 pig foot 1 whole ham hock 1 cured pig neck 1 whole savoy cabbage, quartered, cored, and each section quartered again
1/2 white cabbage, quartered, and then each quarter halved White vinegar
2 teaspoons crushed white peppercorns 1 tablespoon juniper berries 1 teaspoon cumin 2 bay leaves 2 cloves 6 small cabbage-stuffed sausages 6 Strasbourg sausages 5 small turnips, peeled and quartered 3 carrots, halved and then cut lengthwise into quarters 3 cloves garlic, halved, germs removed 1 onion, thinly sliced 1 extra-large or 3 regular pork sausages Bread, for dipping Instructions: Bring a large pot of salted water to a boil. Immerse the bacon, pig foot, ham hock and pig neck and boil for about 1 hour. Wash all the cabbages, add a touch of vinegar, and then drain. Combine the peppercorns, juniper berries, cumin, bay leaves and cloves in a cheesecloth and tie string around the top to make a bouquet garni.
After 1 hour of boiling the meats, add the bouquet garni, sausages, turnips, carrots, garlic and onions and cook for about 30 minutes.
To serve, arrange the meats and vegetables on a platter and reserve the bouillon from the meats to dip bread in. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 2494,"Whole Roasted Snapper 1 yellow tail snapper (1.5 pounds) 1/2-ounce shredded fennel Salt Fine ground black pepper Canola oil 1 1/2 ounces bias cut fingerling potatoes 1-ounce baby carrots 1-ounce bias cut fennel 1-ounce bias cut celery 2 baby artichokes 4 stalks asparagus 1-ounce large diced red onions 2 ounces rich veal glaze 1/2-ounce fresh squeezed lemon juice Chives Parsley Instructions: Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail. Then slit down the center of the fish with a sharp knife. And then inside, put shredded fennel, salt and pepper. Heat the olive oil and sear the snapper. Precook the vegetables. While the fish is searing, add an array of vegetables, the veal glaze and lemon juice. Sear one side, then flip the fish to the other side. Then take the whole pan into a preheated 350 degree oven for about 10 minutes. It should come out nice and brown. Garnish with chives and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 2495,"Maeve Cheese Fries 4 slices bread (about 1/4-inch thick) 2 tablespoons butter 1/2 cup grated hard cheese 1/2 cup processed or cream cheese 1/2 teaspoon paprika 1 clove garlic, crushed 1/2 teaspoon caraway seeds Pinch of black pepper 2 chopped shallots or spring onions (scallions) 1 egg Bacon fat or butter for frying Instructions: Cream 1 tablespoon butter, add grated cheese, cream cheese, garlic, and seasonings, beating well until smooth. Chop the shallots or onions, add to the remaining butter, and fold into the cheese mixture. Spread this filling on two slices of bread, cover with the other two, pressing well together. Cut in halves or quarters, brush with beaten egg, and fry golden brown in butter or bacon fat. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling Shiraz]" 2496,"Brown Butter Scallop Rolls 1 pound sea scallops (about 16), \foot\ muscles removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 sprigs thyme, leaves stripped 1 tablespoon chopped fresh parsley 3 tablespoons unsalted butter, at room temperature, plus more for the rolls 4 potato hot dog rolls 8 leaves Boston or Bibb lettuce Juice of 1/2 lemon, plus wedges for serving 1 tablespoon chopped fresh chervil or tarragon 1 tablespoon chopped fresh chives Instructions: Cut the scallops in half (two half-circles) and transfer to a medium bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the olive oil, thyme and parsley and toss to coat; cover and refrigerate until ready to cook. Generously butter the insides of the rolls. Heat a large skillet over medium heat. Add the rolls, buttered-side down, and toast until golden, about 3 minutes. Remove to a plate and let cool, then tuck 2 lettuce leaves into each. Heat the skillet over medium-high heat and add the scallops in a single layer. Cook, undisturbed, until golden on one side, about 3 minutes. Flip the scallops and add the remaining 3 tablespoons butter to the pan, swirling to distribute the butter. Tilt the pan slightly and spoon the butter over the scallops until they are cooked through and the butter begins to brown and smell nutty, about 3 more minutes. Add the lemon juice and toss. Divide the scallops among the rolls and drizzle with the browned butter. Sprinkle with the chopped herbs and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2497,"Dumplings with Ginger Dipping Sauce 1/4 cup red-wine vinegar 1/4 cup reduced-sodium soy sauce 2 tablespoons sugar 1 tablespoon Asian sesame oil 1 scallion, thinly sliced 2 teaspoons grated peeled ginger root 1/4 teaspoon crushed red pepper flakes 1/2 pound lean ground pork 1 scallion, finely minced 1 tablespoon reduced-sodium soy sauce 1 tablespoon Asian sesame oil 1 teaspoon cornstarch 1 teaspoon dry sherry 1 teaspoon grated peeled ginger root 1 garlic clove, minced One 12-ounce package (about 48) wonton skins Instructions: Bring a large pot of water to a boil. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic. Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling. Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with a dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2498,"Puff Pastry Wrapped Brie 1 egg 1 tbsp. water 1/2 of 17.3-oz. pkg. Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 (8 ounces) Brie cheese round Instructions:

1. Heat oven to 400 degrees F. Beat egg and water in bowl.
2. Unfold pastry on lightly floured surface. Roll into 14\ square. Place cheese in center. Fold pastry up over cheese to cover. Trim excess pastry and press to seal. Brush seam with egg mixture. Place seam-side down onto baking sheet. Brush with egg mixture.
3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2499,"Fetafire Chicken 1 cup olive oil 1 cup vegetable oil 1/4 cup lemon juice 1 tablespoon dried oregano 1 tablespoon kosher salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons black pepper 2 pounds boneless, skinless chicken breast 1 pound crumbled feta 3 ounces pureed roasted red pepper 2 ounces pureed green bell pepper 2 ounces pureed onion 1 1/2 teaspoons cayenne pepper 1/4 cup mayonnaise 1/4 cup olive oil Olive or vegetable oil, for cooking 6 pita bread, shredded lettuce and chopped tomatoes, for serving Instructions: For the marinade and the chicken: Whisk together in a large bowl the olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder and black pepper. Transfer the marinade to a large container with a tight-fitting lid or a large resealable plastic bag. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 2 hours but no more than 3 hours. Meanwhile, for the Fetafire: Put the feta in a large bowl. Add the roasted red pepper, green bell pepper and onion purees to a food processor. Add the cayenne pepper and process until blended and smooth. Add this spicy onion-pepper mixture to the feta along with the mayonnaise and olive oil and mix thoroughly with a spatula. (The mixture should have an orange color.) Refrigerate the mixture until ready to use. Cook the chicken: For grilling, lightly coat grill grates with oil and preheat the grill to medium-high (400 degrees F). Remove the chicken from the marinade and allow excess to drip off, transfer to the grill and cook until nicely marked and the internal temperature of the chicken is 165 degrees F, about 5 minutes per side. For baking, preheat the oven to 375 degrees F and transfer the drained chicken breasts to a lightly oiled baking sheet and bake until the internal temperature of the chicken is 165 degrees F, about 20 minutes. Allow the chicken to cool and then cut into 1-inch cubes. Cook and assemble: Add 2 tablespoons of the Fetafire to a large skillet over medium heat. Add about 1 cup of the chicken cubes and toss constantly to heat through, about 2 minutes. Serve the Fetafire chicken on top of a warmed pita and top with shredded lettuce and diced tomato. Repeat with the remaining Fetafire sauce, chicken cubes, pita, lettuce and tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 2500,"Turkey Waldorf Bites Nonstick cooking spray 1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan 2 tablespoons milk, room temperature
2 eggs, room temperature
2 teaspoons Dijon mustard
4 jarred piquillo peppers, drained and finely diced
1 shallot, minced
1 pound ground turkey
1/4 cup fresh basil leaves, chopped
3/4 teaspoon salt
40 red seedless grapes
2 stalks celery, cut into 3/4-inch pieces
1 apple, such as Fuji, diced into 40 pieces
Instructions: Special equipment: forty 4-inch skewers or decorative toothpicks Preheat the oven to 375 degrees F. Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side. In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top. Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature. When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight. To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf. Serve cold or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2501,"Lavender Lemon Drop 1 cup demerara sugar 1 ounce gin, such as Plymouth 1 ounce limoncello, store-bought or homemade, recipe follows 1/2 ounce lemon juice
1 ounce Moscato d'Asti
1 sprig fresh lavender
Lemon wedge, for garnish
12 large, thick-skinned lemons, preferably Sorrento lemons, washed 1 liter inexpensive vodka, such as Smirnoff or Tito's 1 cup sugar Instructions: For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. For the lavender lemon drop: Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender). Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month. Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours. Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses. ","[Grenache, Pinot Grigio, Prosecco, Sauvignon Blanc]

" 2502,"Baked Artichokes with Gorgonzola and Herbs Salt 4 artichokes 3 lemons, plus 1 lemon 10 ounces mild Gorgonzola cheese, room temperature 2 tablespoons cream 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon 1 clove garlic, minced 1/2 teaspoon freshly ground black pepper 3 tablespoons bread crumbs 1 tablespoon olive oil Instructions: Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool. Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley. Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]

" 2503,"Croquetesa Burgers 1/2 cup grated parmesan cheese (about 1 ounce) 1 tablespoon chopped fresh parsley 1/2 teaspoon granulated garlic Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 3/4 cup all-purpose flour 2 1/2 cups heavy cream 1 large egg, lightly beaten 1 tablespoon extra-virgin olive oil 1 1/4 pounds ground beef chuck 1/2 teaspoon granulated garlic Kosher salt and freshly ground pepper 1/2 cup all-purpose flour 2 large eggs 1 cup breadcrumbs Vegetable oil, for deep-frying 6 slices monterey jack or provolone cheese 6 brioche buns, split Sliced dill pickles, mustard and mayonnaise, for topping Instructions: Make the bechamel: Combine the parmesan, parsley, granulated garlic, nutmeg, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Melt the butter in a medium saucepan over medium heat; whisk in the flour until a thick paste forms, 1 to 2 minutes. Slowly pour in the heavy cream, whisking constantly. Bring to a simmer and cook, whisking, until thickened, about 1 minute. Whisk in the parmesan mixture until combined. Slowly drizzle in the beaten egg, whisking constantly so it doesn't scramble. Make the burgers: Heat the olive oil in a large skillet over high heat. Add the beef, granulated garlic and 1/2 teaspoon each salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, 4 to 5 minutes. Let cool, then drain the meat through a fine-mesh strainer and transfer to a large bowl; set aside. Line a baking sheet with parchment paper. Add the bechamel to the bowl with the beef; stir to combine. Spread the mixture on the prepared baking sheet and freeze until firm enough to form into patties, 1 to 2 hours. Put the flour in a shallow dish. Lightly beat the eggs in another shallow dish; spread the breadcrumbs in a third dish. Form the beef mixture into six 3/4-inch-thick patties. Dredge the patties in the flour, then dip in the beaten eggs and coat with the breadcrumbs. Return to the baking sheet and freeze until the coating sets, about 1 hour. Heat 1 inch of vegetable oil in a large skillet over medium heat until a deep-fry thermometer registers 365 degrees F. Working in 2 batches, add the burgers and fry until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Top each patty with a slice of cheese while still warm; let sit until the cheese melts, about 5 minutes. Serve the burgers on the buns; top with pickles, mustard and mayonnaise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2504,"Curried Cauliflower and Chickpea Dump Dinner Nonstick cooking spray 2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano cl pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed 2 cups lightly packed baby spinach, roughly chopped 1 1/2 cups basmati rice 1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving
Instructions: Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray. Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.\u202f
Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).\u202f\u202f
Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.\u202fServe topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 2505,"Creamy Winter Vegetable Soup 2 large fresh bay leaves 1/4 cup EVOO 3 to 4 cloves garlic, chopped or grated 2 carrots, thinly sliced 2 ribs celery with leafy tops, cut into 1/4-inch dice 2 leeks, halved and sliced into 1/4-inch pieces 2 parsnips, thinly sliced 2 medium starchy potatoes, peeled and cut into 1/2-inch dice 1 bulb fennel, cut into 1/4-inch dice 1 small butternut squash, peeled and cut into 1/2-inch dice
Salt and freshly ground black pepper Bundle of fresh herbs such as parsley, sage, thyme, marjoram or rosemary 1/2 cup dry white wine 2 cups chicken or vegetable stock 4 tablespoons butter 4 tablespoons all-purpose flour 3 cups whole milk Freshly grated nutmeg, to taste 4 tablespoons butter 2 tablespoons EVOO 2 large cloves garlic, crushed 4 cups diced stale white peasant-style bread 1 cup grated Parmigiano-Reggiano Instructions: For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2506,"Saffron Rice Cakes 2 tablespoons olive oil 1/2 cup chopped onions 1/2 cup chopped red pepper 3/4 cup Valencia rice 2 1/2 cups chicken stock Pinch saffron threads Salt 1/2 cup frozen peas 2 eggs 1/4 cup water 2 cups panko bread crumbs 1/2 cup canola oil 1/2 cup sour cream 1/4 cup olive tapenade Instructions: For Rice: Heat the olive oil in a medium saucepan over medium heat. Add the onion and pepper and cook until tender, about 5 minutes. Add the rice and stir to completely coat all the rice with the oil. Stir in the chicken stock, saffron, salt, to taste and the peas. Cover and reduce the heat to low. Cook until the liquid has been absorbed and rice is tender, about 20 minutes. Remove from the heat and cool until slightly warm, about 30 minutes. For Rice cakes Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter. Put the cakes in a baking dish and layer between sheets of waxed paper. In a small bowl, beat together 2 eggs with 1/4 cup of water. Put the bread crumbs into a shallow dish. Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated. Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom. Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs. Heat the oil in large saute pan over medium-high heat. Fry the cakes in batches, 3 to 4 minutes per side or until golden brown. Place onto a baking sheet lined with paper towels to drain. Blot the tops of the cakes with paper towel to remove excess oil. Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 2507,"Jalapeno Corn Muffins 8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin 1 cup fine yellow cornmeal
1 cup corn flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup whole milk
1 cup frozen corn kernels
2 tablespoons minced jalapeno (about 1 jalapeno)
Instructions: Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter. Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, milk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos. Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 2508,"Corn on the Cob with Parmesan Cheese 1/2 cup olive oil 2 garlic cloves, chopped 1/2 cup freshly grated Parmesan 2 tablespoons chopped fresh Italian parsley leaves 1/2 teaspoon salt 6 ears yellow corn, husked, halved crosswise Instructions: Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2509,"Butternut Squash with Thyme and Parmesan 1/2 cup chicken broth 2 boxes, 10 ounces each, frozen cooked butternut squash puree 2 tablespoons chopped fresh thyme leaves Salt and pepper 1/2 cup Parmesan Instructions: In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 2510,"Chocolate-Bacon Cupcakes with Dulce De Leche Frosting 1/2 cup packed light brown sugar 2 tablespoons granulated sugar 2 teaspoons unsweetened Dutch-process cocoa powder 12 slices bacon, cut in half 5 tablespoons vegetable oil 1/4 cup brewed espresso or coffee 1/4 cup packed light brown sugar 1/3 cup unsweetened Dutch-process cocoa powder 4 ounces milk chocolate, chopped 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 cup buttermilk 2 large eggs 1 teaspoon vanilla extract 1 cup jarred dulce de leche 8 ounces cream cheese, at room temperature 1 teaspoon vanilla extract Flaky sea salt, for topping Instructions: Make the candied bacon: Preheat the oven to 350 degrees F and set a rack on a foil-lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl. Toss the baconin the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop 6 pieces of the bacon; set aside. Meanwhile, make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth, then set aside to cool, about 15 minutes. Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth. Add the flour mixture and continue whisking until combined. Line a 12-cup muffin pan with paper liners. Divide the batter among the cups, then sprinkle with the chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined. Transfer to a pastry bag fitted with a large star tip; refrigerate 30 minutes. Pipe the frosting onto the cupcakes. Top with the remaining candied bacon, breaking it into pieces; sprinkle with sea salt. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 2511,"Herschel's Grill Paint 1/2 cup mayonnaise 4 tablespoons unsalted butter, melted and lightly cooled but not hardened 2 tablespoons honey 1 tablespoon lemon juice 2 cloves garlic, minced 1 tablespoon dried parsley 1 teaspoon prepared horseradish 1 teaspoon Dijon mustard 1 teaspoon freshly ground black pepper 1/2 teaspoon grated lemon zest Instructions: Whisk together the mayonnaise and butter in a bowl. Whisk in the honey and lemon juice. Stir in the garlic, dried parsley, horseradish, mustard, pepper and lemon zest and mix well. Use grill paint for seasoning meat and poultry. Brush it on steak, chicken or pork before grilling.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 2512,"Spaghetti and Lamb Meatballs 1 pound ground lamb 1 pound ground pork
1 cup finely grated Parmesan 1/2 cup chopped fresh parsley
1/3 cup plain breadcrumbs
1 large egg
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for coating the pan 2 cloves garlic, chopped
1 yellow onion, chopped
One 28-ounce can pureed tomatoes
3 sprigs fresh oregano
Salt and pepper 1 pound spaghetti
Freshly grated Parmesan, for garnish
Instructions: Bring a large pot of well-salted water to a boil for the spaghetti. For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared. For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes. Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 2513,"Smoked Whole Turkey 1 cup fine salt 1/4 cup molasses 1/4 cup granulated sugar
1/4 cup Worcestershire sauce
5 cloves smashed garlic
2 dried bay leaves
Freshly cracked black pepper
One 12-pound turkey
2 cups bourbon Canola oil, for coating Kosher salt Instructions: Add 2 gallons water, the fine salt, molasses, sugar, Worcestershire, garlic, bay leaves and 1 tablespoon pepper to a large pot, and bring to a boil over high heat. Stir to dissolve the salt and sugar, and then remove from the heat. Cool the brine completely. Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. Brine for 12 to 24 hours in the refrigerator. Pour the bourbon and 4 cups water over the wood chips and soak overnight. The next day, remove the turkey from the brine and pat dry with paper towels. Rub the turkey with the oil and sprinkle generously with salt and pepper. Load an electric smoker with the soaked wood chips and place the turkey inside. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours. Rest the turkey for 20 minutes before carving. ","[Barolo, Syrah, Tempranillo, Malbec]" 2514,"Apple Berry Cobbler 1 cup all-purpose flour 1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar 1 cup half-and-half
1/2 cup (1 stick) unsalted butter, melted
2 cups mixed berries (blackberry, raspberry and blueberry work well)
1/2 cup brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 small Golden Delicious apples, peeled and sliced (about 3 cups)
Instructions: Preheat the oven to 375 degrees F. Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined. Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside. Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer. Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 2515,"Sauteed Fresh Corn 8 to 10 ears of corn on the cob (yellow or white corn) 3 tablespoons unsalted butter 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels. Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 2516,"S'mores Fondue 2 cups heavy cream 12 ounces semisweet chocolate, chopped
1 cup sour cream
4 graham crackers
1/4 cup roasted salted almonds
2 cups strawberries, hulled
2 cups chopped assorted fruit (1-inch chunks), such as kiwi and mango One 16-ounce bag large marshmallows
Instructions: Scald the cream by warming it in a small saucepot over medium heat until bubbles form around the edges and steam rises from the surface. Place the chocolate in a large bowl. Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until well mixed, then whisk in the sour cream. Place the ganache into 6 small ramekins. Pulse the graham crackers and almonds in a food processor until well chopped (or chop finely by hand). Divide among the ramekins. Thread the strawberries, chopped fruit, and marshmallows onto skewers. Rotate the skewers over a campfire or open flame until the marshmallows are toasted. Dip the skewers into the chocolate fondue and enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 2517,"Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter 4 large sweet potatoes, scrubbed Kosher salt 1 1/2 sticks unsalted butter, at room temperature
3 heaping tablespoons molasses
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper
Canola oil, for brushing 1/2 cup dark rum
Instructions: Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly. Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use Heat a charcoal or gas grill to medium high for indirect grilling. Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch. Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, cover and cook until lightly golden and cooked through, 12 to 15 minutes.
Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts. Heat the rum in a small saucepan, flambe and pour over the potatoes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2518,"Strawberry-Shortcake Parfait Pops Cooking spray 1 1/2 cups Special K Red Berries cereal 1/2 cup unsweetened shredded coconut 3/4 cup vanilla frozen yogurt, slightly softened 3/4 cup strawberry sorbet, slightly softened Instructions: Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
Before serving, snip the paper cup and peel it off.
","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 2519,"Cranberry - Walnut Relish 1/2 cup granulated sugar 1/4 cup loosely packed dark brown sugar 1/4 cup maple syrup 3/4 cup water 1 tablespoon ground cinnamon 1 teaspoon freshly grated nutmeg 1 pound fresh or frozen cranberries 4 naval oranges, peeled and divided into segments 1/2 cup coarsely chopped walnut pieces Instructions: Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries \pop. Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.; ","[Chardonnay, Riesling, Gewrztraminer, 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: Sweet Potato and Black Bean Tacos 1 large sweet potato, peeled and diced 1 can black beans, drained and rinsed 1" 2520,"Cabbagetown Market- Banh Mi Sandwich 1 pound ground pork 1 shallot, minced 1 stalk lemongrass (outer husk removed), sliced paper thin 1 tablespoon fish sauce A dash Asian five-spice powder Salt and freshly ground black pepper French bread, for serving Lettuce, for serving Pickled Vegetables, for serving, recipe follows Cilantro Mayonnaise, for serving, recipe follows 10 radishes, thinly slices 5 to 7 carrots, julienned 1 cup rice wine vinegar 1 tablespoon hot sauce (recommended: Sriracha) Dash sugar Salt 1 bunch cilantro leaves, roughly chopped 1 cup mayonnaise Instructions: Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of Pickled Vegetables, and Cilantro Mayonnaise. Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later. Simply mix the chopped cilantro with the mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 2521,"Monday to Friday Corn and Salsa Over Pasta Twists 3 cups corkscrew pasta 1 tablespoon olive oil 2 teaspoons minced garlic 1/2 teaspoon dried oregano 4 ounce can chopped green chiles Two 10-ounce packages frozen corn kernels, thawed 4-ounce jar sliced pimientos, drained Chicken or vegetable broth to moisten the mixture 1/4 cup or more prepared salsa Salt and Tabasco 1/2 cup minced fresh cilantro Instructions: Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, 8 to 10 minutes. Saute garlic in olive oil for a few seconds, add oregano, chiles, corn and pimientos and bring to a simmer. Add some chicken broth to moisten and keep warm, until the pasta is done. Drain pasta and return to pot, off heat. Add corn sauce and salsa to taste. Sprinkle with tabasco and mix with fresh cilantro. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 2522,"Kasha and Varnishkes 2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil 1 medium onion, minced 1 large carrot, diced into 1/4-inch pieces 2 cups thinly sliced trimmed creminis (stems removed before slicing) 3 cloves garlic, minced 1 cup kasha (whole or coarse) 1 egg Salt and pepper 2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water 1/2 pound bowties, cooked according to package instructions Instructions: Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2523,"Rum-Raisin Rice Pudding 1/2 cup golden raisins 1/4 cup dark rum 2 3/4 cups whole milk 1 cup long-grain white rice 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 tablespoons unsalted butter 1 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup half-and-half, plus 1/2 cup 1 tablespoon cornstarch 3 large egg yolks, lightly beaten 1 1/2 teaspoons vanilla extract Instructions: In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding. In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed. In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth. Whisk in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat. Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 2524,"Roasted Quail with Brioche and Chorizo Stuffing 3 1/2 cups cubed brioche, cut into 1-inch cubes 3 to 4 tablespoons extra-virgin olive oil 1/4 pound Spanish-style chorizo sausage, finely diced 3 ribs celery, thinly sliced 2 cloves garlic, finely chopped 1 medium onion, chopped 6 to 8 fresh sage leaves, finely chopped 3 dried apricots, chopped 1 large egg, lightly beaten 1 1/2 teaspoons kosher salt, plus more as needed Freshly ground black pepper About 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note) 8 whole quail 1 shallot, sliced 1/4 cup red wine 1 cup demi-glace or reduced brown chicken stock 6 dried apricots, coarsely chopped 2 tablespoons dried currants 2 tablespoons cold unsalted butter Wilted Greens, optional, recipe follows 2 tablespoons extra-virgin olive oil 3 shallots, sliced (about 1/2 cup) 1 pound Swiss chard, stems diced, leaves coarsely chopped Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F.
For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens. Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 2525,"Icebox Pinwheel Cookies 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter 1 1/3 cups sugar 2 eggs 2 teaspoons vanilla extract 2 ounces unsweetened chocolate, melted Instructions: Sift the flour, baking powder, and salt together and set aside. In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla. On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes. Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough. Preheat the oven to 350 degrees F. Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2526,"Ginger and Apple Martinis 1 1/3 cups Ginger Simple Syrup, recipe follows 1 1/2 cups 100% apple juice, chilled 1 cup dark rum, chilled 1/2 cup club soda or sparkling water, chilled Ice 1 green or red apple, unpeeled, cored and thinly sliced 1 cup sugar 1 cup water 1 (2-inch) piece of fresh ginger, peeled and chopped Instructions: In a pitcher, combine the simple syrup, apple juice, rum, and sparkling water. To serve, fill a martini shaker with ice and add about 1 cup of the rum mixture. Shake well and pour into martini glasses. Garnish with apple slices and serve. In a small saucepan, combine the sugar, water, and ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 2527,"Double Chocolate Pudding 6 extra-large egg yolks 1/2 cup sugar 1/4 cup cornstarch 3 tablespoons very good cocoa powder Pinch salt 2 cups milk 1-ounce very good semisweet chocolate, chopped 2 tablespoons unsalted butter 1 1/2 teaspoons pure vanilla extract 2 tablespoons heavy cream Instructions: Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan. Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted. Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 2528,"Nacho Chip-Battered Flautas Oil, for frying 1 small bag nacho cheese-flavored tortilla chips 4 mozzarella string cheese sticks Instructions: Bring some oil to a simmer in a pot. While that's heating up, crush the chips to crumbs with a food processor or a mortar and pestle. Transfer the chips to a shallow bowl, add about 1/3 cup water and stir to make a batter.
Coat the mozzarella sticks with the batter and deep-fry them in the oil until they are golden brown, about 5 minutes. Pat down the excess oil with a paper towel and serve with a dipping sauce of your choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 2529,"Pink Chocolate 7 ounces whole milk 1 tablespoon Vanilla Sugar, recipe follows 2 ounces white chocolate coins 1 1/4 ounces framboise (raspberry) liqueur 3/4-ounce white chocolate liqueur 1 whole fresh vanilla bean 1 pound sugar Instructions: Heat the milk and sugar in a small saucepan over medium heat until it is hot. Do not let it boil. Put the white chocolate into a mug, add the hot milk, and stir vigorously. Add the liqueurs and stir gently. (Or, if available, place all the ingredients into a pitcher and steam with an espresso wand.) Serve immediately. Slice the vanilla bean in half lengthwise. Scrape out the seeds and place them along with the bean rind into an airtight container along with the sugar. Mix thoroughly. Let sit for 1 week before using. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 2530,"Baked Ham With Spiced Cherry Glaze Cooking spray 1 7-pound bone-in fully cooked ham, skin removed 1/2 cup dry white wine (or use water) 1 cup cherry preserves 1 tablespoon creamy horseradish sauce 1 tablespoon packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin Kosher salt Grated zest and juice of 1 lemon, plus more juice if needed Instructions: Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and spray with cooking spray. Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the prepared pan, flat-side down, and pour the wine or water into the bottom of the pan. Tent loosely with foil and bake until a thermometer inserted into the center of the ham registers 140 degrees F, about 2 hours. Meanwhile, make the glaze: Combine the preserves, horseradish sauce, brown sugar, cinnamon, cumin, 1/4 teaspoon salt and the lemon juice in a small saucepan and bring to a boil over medium heat. Cook until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon zest; let cool. Add more lemon juice to taste, if needed. Remove the ham from the oven, uncover and brush with about 1/4 cup of the glaze. Bake, uncovered, 20 more minutes, brushing the ham with another 1/4 cup glaze halfway through. Remove from the oven, brush with more glaze and transfer to a cutting board. Let stand 10 minutes before slicing. Serve with the remaining glaze. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 2531,"Corn Dog Variations Vegetable oil, for frying 1 cup all-purpose flour, plus more for coating 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1 large egg 1/2 cup milk Gherkins Baby corn Shrimp, peeled and deveined Mushrooms Apple slices Pineapple chunks Hard-boiled eggs Instructions: Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F. Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable. Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting \variations.\ Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 2532,"Basic Cheese Fondue 16 ounces dry white wine 16 ounces chicken stock 2 ounces kirshwasser 3 cloves garlic, minced 1 pound Gruyere cheese, grated 1 pound Swiss cheese, grated 3 tablespoons cornstarch Instructions: Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to a simmer, allow to simmer for 5 minutes. Mix Gruyere cheese, Swiss cheese and cornstarch together. Reduce heat to low and using a wooden spoon, sprinkle some of cheese mixture into liquid and continue to stir in small amounts of mixture until all cheese is incorporated and fondue is smooth and melted. Keep warm and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 2533,"Salmon en Croute 1 salmon fillet (about 1 1/2 pounds/750 g) 1 pound/500 g asparagus, trimmed Salt 1/4 cup/60 ml creme fraiche 3 to 4 tablespoons chopped fresh dill Zest of 1 lemon Freshly ground pepper 1 pound/450 g puff pastry (2 sheets) 1 egg, lightly beaten Instructions: Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C. Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside. Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils. Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes. Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2534,"Oatmeal Muffins 1 1/2 cups old-fashioned rolled oats 1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup lightly packed brown sugar
1/4 cup diced dried apricots
1/3 cup white chocolate chips
1/4 cup dried cranberries
Instructions: Combine the oats and milk in a large bowl and let stand 30 minutes. Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots. Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2535,"Buttery Black Raspberry Bars Crisco? Original No-Stick Cooking Spray 1 cup butter 1 cup sugar 2 large egg yolks 2 cups Pillsbury BEST? All Purpose Flour 2/3 cup chopped walnuts or pecans 1/2 cup Smucker's? Seedless Black Raspberry Jam Instructions: HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray. BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts. SPREAD half of batter evenly into prepared pan. Spread with jam. Top with remaining batter dropped by spoonfuls. BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 2536,"Maple Butternut Fudge 3 cups fancy or medium amber Vermont maple syrup 1/2 cup chopped walnuts Instructions: Boil syrup to 234 degrees. Cool quickly. Stir until syrup starts to lighten and thicken. Add nuts. Pour into a buttered 8-inch by 8-inch pan. ","[Chardonnay, Riesling, Gewrztraminer]" 2537,"Sweet Plantain Wrap with Smoked Apple Bacon 3 whole ripe sweet plantains 1 lb. smoked apple bacon Instructions: Cut each sweet plantain into about five medallions. Wrap each medallion with a slice of raw bacon, hold together with a toothpick and broil until golden brown. ","[Viognier, Riesling, Gewrztraminer]" 2538,"Grilled Lamb Chops with Rosemary Salt 2 tablespoons fresh oregano leaves 3 cloves garlic, minced Zest of 2 lemons Juice of 1 lemon Olive oil 8 frenched lamb loin chops (about 2 pounds) Kosher salt and freshly cracked black pepper 1/4 cup flaky sea salt 1 tablespoon finely chopped rosemary Instructions: Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking. Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving. ","[Syrah, Malbec, Tempranillo, Barolo]" 2539,"Barbecue-Braised Brisket Sandwiches 1 (5 to 6-pound) beef brisket, point cut 1 tablespoon smoked paprika Kosher salt and freshly ground pepper 1 tablespoon olive oil 1 cup ketchup 2/3 cup cider vinegar, plus more for seasoning 1/4 cup molasses 3 tablespoons brown sugar 1 tablespoon mustard powder 3 tablespoons bourbon, plus more for seasoning 1 tablespoon Worcestershire sauce 10 potato rolls, for serving Instructions: Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 2540,"Foil Wrapped Vegetables 5 shallots, peeled and quartered 12 baby new potatoes, quartered 4 medium zucchini, cut into 1inch chunks 2 tablespoons olive oil 2 cloves garlic, sliced 4 sprigs rosemary, leaves removed 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2541,"Easy Saffron Creme Brulee 2 cups half-and-half 1 pinch saffron (about 12 threads)
One 3.4-ounce package instant vanilla pudding
6 teaspoons sugar
Instructions: Bring the half-and-half and saffron to a bare simmer in a medium saucepan, stirring occasionally. Transfer to a medium mixing bowl and refrigerate until cold. Add the vanilla pudding powder to the chilled half-and-half and whisk until smooth. Divide the mixture evenly among four 6-ounce ramekins and let set for 10 minutes (or cover with plastic wrap and refrigerate up to 1 day). Sprinkle the sugar evenly on top of the pudding (1 1/2 teaspoons per ramekin). Use a kitchen torch to caramelize the sugar, then let set until hard, about 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2542,"Red Wine Risotto with Peas 3 1/2 cups canned low-salt chicken broth 3 tablespoons unsalted butter 1 cup finely chopped onion 2 garlic cloves, minced 1 cup arborio rice, or medium-grain white rice 1/2 cup dry red wine 1/3 cup frozen peas, defrosted, optional 1/4 cup chopped fresh Italian parsley leaves 1/2 cup grated Parmesan, plus additional for garnish Salt and freshly ground black pepper Instructions: Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed. Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 2543,"Southern Fried Free-Range Chicken with a Southwest Chipotle Cream Sauce 2 eggs, beaten 4 boneless chicken breast fillets 1 cup all-purpose flour Vegetable oil, for frying Salt and freshly ground pepper Chipotle cream sauce, recipe follows Instructions: In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper. Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. Chipotle Cream Sauce: 1 can chipotles in adobo 1 cup heavy cream 1 cup sour cream Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 2544,"Grilled Flank Steak with Bacon Balsamic Glaze Cooking spray 2 tablespoons triple peppercorns (recommended: peppercorn melange) 1 flank steak, about 1 1/4 pounds Salt 2 teaspoons garlic flakes 4 slices bacon, diced 1/2 cup balsamic vinegar 1/2 cup reduced-sodium beef broth 2 teaspoons cornstarch 2 tablespoons chopped fresh parsley leaves Instructions: Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes. Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices. While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 2545,"Tex-Mex Frittata 2 tablespoons olive oil 2 tablespoons salted butter
2 medium Yukon gold potatoes, very thinly sliced
2 cloves garlic, minced
1 medium red onion, cut into thin wedges
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, finely diced 1 teaspoon ground cumin
Kosher salt and freshly ground black pepper 8 large eggs
1/4 cup jarred chunky salsa
1/2 cup grated pepper jack
1 cup cherry tomatoes, halved lengthwise
1 avocado, diced
Fresh cilantro leaves, for serving
Sour cream, for serving
Instructions: Position an oven rack in the middle of the oven and preheat the broiler. In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer. Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack. Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes. Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 2546,"Baked Eggs with Chorizo and Cream Nonstick spray, for coating the ramekins 3 cups fresh baby spinach leaves 1 tablespoon unsalted butter Salt 6 ounces fresh Mexican chorizo, chopped, or breakfast sausage 4 eggs 1/2 cup shredded jack cheese 1/2 cup heavy cream Toast or baguette, for serving Instructions: Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray. Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind. Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin. Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler. Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2547,"Heirloom Tomato Salad 1 cup baby arugula, washed 1/4 cup high-quality extra-virgin olive oil 1/4 cup red wine vinegar Kosher salt 5 to 6 assorted heirloom tomatoes, cut into wedges and various other shapes 1 tablespoon chopped fresh oregano 4 ounces goat cheese, room temperature 4 slices grilled baguette Instructions: In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates. Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates. Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate. Holy tomato!! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2548,"Chiles Toreados 1/4 cup lime juice 1/4 cup soy sauce 2 tablespoons oyster sauce Vegetable oil 1 pound fresh Anaheim or guero chiles Instructions: Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner]" 2549,"Brown Sugar-Orange Glazed Ham One 8- to 10-pound bone-in fully cooked ham 1/4 cup whole cloves
1 cup honey
1 cup firmly packed dark brown sugar
3/4 cup fresh orange juice
1/4 cup (4 tablespoons) unsalted butter
Instructions: Preheat the oven to 325 degrees F. Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound. Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 2550,"Grilled Corn and Poblano Potato Salad 2 pounds medium red-skinned potatoes (about 6) Salt and freshly ground black pepper Salt and freshly ground black pepper
3 ears corn, husks removed
2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note) 1 cup chopped scallions (white and pale green parts only; about 5 scallions) 1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
Instructions: Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly. Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 2551,"Calgary Blue Cheese Burgers 2 tablespoons Irvine Spices Calgary Steak Seasoning 2 tablespoons, red onion finely minced 2 pounds fine ground sirloin 1/2 pound blue cheese, crumbled 11/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Heat your grill. In a mixing bowl combine steak seasoning and onion and stir in beef, mixing well. Form 8 (4-ounce) patties, and place 2 ounces of blue cheese on top of each of 4 patties, then top with the remaining 4 patties, sealing the edges. Season each side of each patty with salt and pepper. Grill both sides, being careful not to break the burgers. Cook until medium and serve with your favorite rolls. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 2552,"Boiled Spaghetti 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs 2 tablespoons olive oil Cornmeal, for dusting Instructions: To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.) Now, using the spaghetti cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling. Bring a large pot of salted water to a boil and add spaghetti. Cook for a few minutes until al dente. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2553,"Fiery Angel Hair Pasta 1 pound angel hair pasta 1/2 cup Chili Oil, recipe follows 1/2 cup chopped fresh Italian parsley leaves 1 lemon, juiced 2 tablespoons lemon zest Coarse sea salt Dried crushed red pepper flakes 1/2 teaspoon grated lemon peel, optional 2/3 cup freshly grated Parmesan 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Instructions: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. Yield: 2 cups Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 2 hours ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 2554,"Princess Cake 8 eggs, separated 1 cup sugar 1/2 teaspoon salt 2 1/2 cups flour, sifted 1/2 teaspoon baking powder 3 ounces melted butter Cream Filling, recipe follows Whipped Cream, recipe follows Simple Syrup, recipe follows 8 ounces raspberry jam Marzipan Dome, recipe follows 2 cups milk 1 split vanilla bean 2 eggs 5 tablespoons cornstarch 1/2 cup sugar Pinch salt 5 cups heavy cream 10 tablespoons sugar 1 cup water 1 cup sugar 1 1/2 pounds marzipan Green food coloring
Confectioners' sugar for rolling Instructions: Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter. Immediately pour the batter into two 10-inch greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use. Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour. Remove the springform mold from the cake and generously frost the sides with the reserved Whipped Cream. Pour the remaining Whipped Cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the Whipped Cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges. Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar. Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse. Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth. Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking until the mixture is thickened and begins to simmer. Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely. Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip. Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered. Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool. Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar. Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2555,"Neely's Surf and Turf 1 tablespoon butter 1/2 pound shrimp, peeled and deveined, chopped Salt Cracked black pepper 4 garlic cloves, finely chopped 1 large shallots, finely chopped 2 tablespoons white wine 1/4 teaspoon cayenne pepper 2 sticks butter, room temperature 4 (10-ounce) New York strip steaks 2 tablespoons chopped chives, for garnish Instructions: Preheat grill to medium heat. Over medium heat melt butter in a heavy bottomed saute pan. Add the chopped shrimp, and salt and pepper, to taste and saute for 3 minutes. Add garlic and shallots and continue to saute until shrimp is bright pink and opaque. Stir in the white wine and cook until dissolved. Season with cayenne pepper. Remove the shrimp mixture to a glass bowl and let cool. Once cooled, add 2 sticks of butter and fold together to combine. Season the steaks with salt and black pepper on both sides. Grill the steaks until cooked to desired doneness, about 3 to 4 minutes per side, for medium-rare. Transfer the steaks to serving plates and let rest for a few minutes. Serve the steaks with a large dollop of shrimp butter on top and sprinkled with chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Malbec]" 2556,"Chocolate Mousse 6 (1-ounce) squares semisweet chocolate 2 tablespoons hot water or strong black coffee 5 eggs, separated 1 1/2 teaspoons vanilla 1 1/2 cups heavy cream Chocolate curls Instructions: Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 2557,"Blushing She Crab Soup with a Twist 1 1/4 pounds extra-sweet grape tomatoes, divided 1/2 cup olive oil 2 small sweet banana peppers, seeded and quartered 1 teaspoon sea salt 1 cup chopped red onion 1 teaspoon natural brown sugar 3/4 teaspoon crushed red pepper flakes 1 1/2 teaspoons coarsely ground black pepper, divided 1 cup chopped fresh cilantro leaves 2/3 cup chicken broth 12 ounces vegetable juice (recommended: V-8) 1 egg 1 small lemon, juiced (about 1/4 cup) 2/3 cup plus 2 tablespoons heavy whipping cream 6 tablespoons sweet cream salted butter 1 clove garlic, finely chopped 1/8 teaspoon crab boil seasoning (recommended: Old Bay) 2/3 cup high-quality cream sherry (sweet) 1/2 teaspoon crab base 1 cup fresh lump blue crabmeat (steamed or boiled) 1/2 cup good quality grated Parmesan 2 teaspoons red lump fish caviar, rinsed and strained Instructions: Preheat oven to 440 degrees F. Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection oven) until they start to brown (about 15 minutes). In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red onion, 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes). Pour entire contents of this pot into a blender. To this add cilantro, the roasted tomato mixture and chicken broth. Blend until fairly smooth (about 15 to 20 seconds). Pour entire contents into pot, add 6 ounces of vegetable juice, bring almost to a boil and reduce to a simmer. In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 6 ounces vegetable juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 2 tablespoons heavy cream and stir over medium heat until it starts to bubble. Remove from heat. In a skillet add 6 tablespoons butter, melt butter over medium heat, add 2/3 cup of finely chopped red onion and garlic. Saute for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2 teaspoon coarsely ground black pepper. Continue sauteing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency. Once it has thickened add crab base and make sure it is incorporated well. Then add 2/3 cup heavy whipping cream stir over medium to high heat until it starts to bubble. Then add 1 cup of crabmeat and mix well, once it comes to a bubble again remove from heat. For each serving: Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of the red lump fish caviar and mix well. Float a tablespoon of the crab soup in center Grate some more Parmesan on top. Add freshly ground black pepper, to taste, and serve I like to garnish with blue crab claws sauteed in butter and cream sherry and or some caviar. When in season I like to use fresh crab roe. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2558,"Slow-Grilled Pork Ribs Basted with Dried Apricot and Fresh Mint Bbq Glaze with Succotash Salad 2 tablespoons olive oil 1 large yellow onion, finely chopped 2 cloves garlic, coarsely chopped 2 tablespoons ancho cl powder 4 cups red wine 4 cups red wine vinegar 2 cups sugar 7 dried unsulfured apricots, coarsely chopped 2 tablespoons tamarind pulp 1/4 cup mint, chiffonade Salt and freshly ground pepper 4 racks pork ribs (3 pounds each) 1/4 cup olive oil Salt and freshly ground pepper 2 cups cooked baby lima beans 2 cups fresh corn kernels 2 cups cooked thin green beans 2 ripe plum tomatoes, seeded and diced 1 red bell pepper, seeded and diced 2 scallions, thinly sliced on diagonal 1/2 red onion finely sliced 1/4 cup olive oil 1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Pinch of sugar Salt and freshly ground pepper Pinch of sugar Salt and freshly ground pepper
3 tablespoons finely chopped cilantro Instructions: For the glaze: Heat the olive oil until almost smoking in a large sauce pan and cook the onion until soft, 4 to 5 minutes. Add the garlic and ancho powder and cook for 2 minutes. Add the wine, vinegar, and sugar, increase the heat to high and bring to a boil. Cook, stirring until the sugar has dissolved, and continue cooking until reduced by half. Add the apricots and cook until softened, about 15 minutes. Remove from the heat and add the tamarind pulp and mint. Place the mixture in a food processor and process until smooth. For the ribs: Preheat grill to medium heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender. During last 10 minutes of grilling, brush both sides of the ribs with some of the glaze. Remove from grill and immediately brush with more of the glaze. For the salad: Combine all vegetables in a large bowl. For the dressing: Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 2559,"Leftover Turkey Taquitos with Heirloom Tomato Relish Vegetable oil 1 pound leftover roast turkey, small-diced
1 cup leftover cooked spinach 1/2 cup mascarpone cheese
1 bunch cilantro, chopped
1 yellow onion, peeled and thinly sliced
2 teaspoons ground coriander
1 teaspoon chili powder Kosher salt and freshly cracked black pepper
Twelve 6-inch white corn tortillas 2 avocados, small-diced 2 heirloom tomatoes, small-diced
4 limes, juiced
1 serrano cl, thinly sliced
1 bunch cilantro, chopped
1 bunch green onions, thinly sliced
1/4 cup leftover gravy
1 teaspoon honey
Kosher salt and freshly cracked black pepper
Instructions: For the taquitos: Fill a large, deep skillet halfway with oil. Heat the oil to 350 degrees F over medium heat. Combine the turkey, spinach, mascarpone, cilantro, onion, coriander, chili powder, 2 teaspoons salt and 1 teaspoon pepper in a bowl and mix to combine. Evenly distribute the filling among the tortillas. Roll the tortillas up tightly and fasten at both ends with a toothpick. In batches, gently fry the taquitos for 2 minutes. Drain on paper towels. For the relish: Combine the avocados, tomatoes, lime juice, serrano, cilantro, green onions, gravy, honey, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix gently. Serve two taquitos to a plate, with relish spooned over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 2560,"Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil 8 ounces (a scant 1 1/3 cups) orzo 1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned 1 teaspoon chopped fresh coriander 1/4 teaspoon ground coriander 1/3 cup thinly sliced scallions 1/3 cup sliced toasted almonds 4 tablespoons ginger oil squeeze of half lemon salt and freshly ground pepper Instructions: Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water. Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 2561,"Melon Juice 2 ripe cantaloupes, honeydew or other sweet melon Pinch salt Instructions: Peel and seed melons and chop into 2-inch chunks. Place in blender or food processor and blend until smooth. Add pinch of salt, to taste. Chill until ready to serve. ","[Prosecco, Moscato, Vinho Verde]" 2562,"Big Daddy Dog Block Cheddar 5 hot dogs, rinsed 5 slices bacon 5 hot dog buns Instructions: Preheat oven to 425 degrees F. Slice cheese into 5 (1/4-inch thick) slices, then cut the slices in half again, lengthwise. Butterfly hot dogs lengthwise. Place 2 cheese slices inside the slit and close hot dog. Wrap a slice of bacon tightly around the hot dog, covering the entire surface. Place on a greased baking sheet and bake for 10 minutes or until bacon is crisp. Remove from oven allowing grease to drain for a minute on paper towels. Place a hot dog into each bun and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 2563,"Tequila Lemonade Ice cubes, (about 2 cups) 8 Meyer lemons Dash sugar cane syrup or simple syrup 4 sprigs fresh peppermint, leaves torn 1 lemon, sliced into wheels 4 ounces Tequila Dash of soda water or seltzer 2 vanilla beans, for garnish Instructions: Into a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill. When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 2564,"Christmas Pudding Ice-Cream Bomb 12 fluid ounces milk 3 1/2 ounces soft brown sugar 3 egg yolks 6 fluid ounces heavy cream, whipped and chilled 1 tablespoon brandy, plus more for \glue\ mixture and to ignite 6 ounces Christmas pudding, chopped Sugar and butter mixture for \glue
Instructions: Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream.
Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite. ","[Champagne, Moscato, Riesling, Port]" 2565,"Strawberries and Wine Flower Cheesecake Nonstick cooking spray, for the springform pan 2 tablespoons unsalted butter 12 ounces shortbread cookies (about 48 cookies), such as Lorna Doone
Four 1/4-ounce packages unflavored powdered gelatin 1 pound cream cheese, at room temperature 1 cup confectioners' sugar, sifted 1/2 cup sour cream 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract Pinch kosher salt 1 1/2 cups white cranberry juice 1/4 cup granulated sugar 2 1/2 cups chilled sweet white wine, such as Riesling 1 quart medium strawberries (about 20 total) 10 to 12 canned mandarin orange segments (from an 11-ounce can), drained well Instructions: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside. Microwave the butter in a small microwave-safe bowl until melted, about 45 seconds. Set aside. Put the shortbread cookies into a food processor and process until the cookies are broken down to fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. Do not overmix or the cookies will become pasty.
Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
Combine 1 package of gelatin with 2 tablespoons 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, 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. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours. Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages of gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes.
Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
Meanwhile, trim away the green tops from the strawberries. The trimmed strawberries should be no longer than 1 1/2 inches tall (1 inch is ideal). Slice the strawberries into 1/4-inch-thick pieces, saving any small end pieces for another use.
Starting from the outside edge of the cheesecake, shingle the strawberries (pointed side outward and upward) in a circular pattern, leaning the tips of the strawberries against the edge of the pan, about 26 strawberry slices total. Continue this pattern, working inward and making 3 additional concentric circles with the strawberries overlapping each other, leaving at least 2 1/2 inches of empty space in the center of the cheesecake. (You may have strawberries left over.) Arrange the mandarin oranges in the center (rounded side outward and upward) so that the cheesecake is completely covered.
Use a large spoon to stir the gelatin until mostly smooth. Gently spoon the mixture evenly on top of the fruit, then use the back of an offset spatula to smooth out the top as much as possible. (For a really smooth top, dip the offset spatula into boiling water, wipe it dry and smooth out the top further.) Refrigerate the cheesecake until the gelatin is completely set, at least 4 hours and up to overnight.
Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 2566,"Ginger Miso Seafood Broth 2 cups vegetable stock 10 ounces fresh firm tofu, cut into 1/2-inch cubes 3 heaping tablespoons yellow bean paste or miso One 2-inch piece fresh ginger, thinly sliced 6 ounces baby bok choy, halved through the core 5 ounces boneless skinless halibut fillet, cut crosswise into 1/2-inch-wide strips 5 ounces boneless skinless salmon fillet, cut crosswise into 1/2-inch-wide strips 5 ounces boneless skinless sea bass fillet, cut crosswise into 1/2-inch-wide strips Freshly ground white pepper 1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
Small handful Cordycep mushrooms, for garnish, optional Instructions: Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 2567,"BBQ Porker 8 cups beer 4 cups cola
2 cups apple cider vinegar
1 cup Worcestershire sauce 1/2 cup liquid smoke
2 tablespoons salt
1 cup brown sugar 1/2 cup paprika
1/2 cup dried oregano
1/4 cup onion powder
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons mustard powder
1 tablespoon cayenne pepper 2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 1/2 teaspoons ground coriander
1 teaspoon chipotle powder
13 ounces ketchup 9 ounces cola
1 cup brown sugar
2 ounces apple cider vinegar
2 ounces Worcestershire sauce 1/2 tablespoon paprika
1/2 tablespoon salt
1 teaspoon cayenne pepper 1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 whole bay leaf
One 3- to 5-pound pork butt 1/2 cup salt
2 tablespoons ground black pepper
3 cups yellow mustard
1 pint half-and-half 1 pint heavy cream
6 ounces cream cheese, cubed
1 pound white American cheese, shredded
12 ounces shredded Cheddar
4 ounces shredded Gouda
1 ounce hot sauce
1 tablespoon salt
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, for pasta water 2 pounds cavatappi noodles
1 tablespoon diced pickled jalapenos
Instructions: For the braising liquid: Whisk together beer, cola, vinegar, Worcestershire, liquid smoke, salt and 4 cups water in a large bowl. Set aside. For the pork rub: Mix the brown sugar, paprika, oregano, onion powder, chili powder, garlic powder, mustard powder, cayenne, cinnamon, nutmeg, coriander and chipotle powder in a large bowl. Whisk or mix with a fork until fully incorporated. Set aside. For the cola BBQ sauce: Combine ketchup, cola, brown sugar, vinegar, Worcestershire, paprika, salt, cayenne, chili powder, garlic powder, onion powder and bay leaf in a large pot. Whisk together and bring up to a boil. Lower heat to medium and simmer for 20 minutes. Place in the fridge to cool. For the BBQ porker: Cut pork butt until it lays flat, then score the side with no fat cap. Rub roast liberally with salt and pepper, then coat with yellow mustard. Coat both sides with pork rub. Preheat the oven to 375 degrees F. Heat a grill for cooking over medium-high heat. Place pork butt on the grill. Cook until seared and charred, about 10 minutes each side. Place the grilled pork in a 4-inch deep pan. Pour braising liquid over pork until three-quarters of the way submerged. Cover pan with foil and bake until fork-tender, about 3 hours 25 minutes. Pull pork with tongs, removing most of the fat. Set aside in a bowl submerged in some of the drippings. For the mac sauce: Bring half-and-half and heavy cream to a boil in a large pot on medium-high heat, stirring often and watching to make sure not to burn the bottom, until boiling, then add cream cheese and turn heat to medium. Slowly start adding the shredded cheeses in handfuls, being sure it's thoroughly melted before adding more. Mix hot sauce, salt, white pepper, garlic powder and onion powder in a separate bowl and whisk until incorporated. Add to pot and thoroughly mix until cheese is smooth and completely melted. Set aside. To assemble: Bring a large pot of water seasoned generously with salt to a boil. Add cavatappi noodles and cook until al dente, about 9 minutes. Drain noodles thoroughly and add to mac sauce, stirring until mixed well. Heat a saute pan on medium heat. Place pulled pork in pan and heat until lightly browned, mixing with tongs. Scoop a portion of noodles with mac sauce into a serving bowl. Place a pork portion on top. Drizzle with cola BBQ sauce and garnish with diced pickled jalapenos. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 2568,"Oysters with a Classic Mignonette Sauce 1/4 cup red wine vinegar 1 shallot, minced
Salt and freshly ground black pepper 12 large oysters, shucked
Instructions: Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters. ","[Chardonnay, Sauvignon Blanc, Riesling]" 2569,"Chocolate Chip Walnut Cookies 2 3/4 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature 1 3/4 cups packed dark brown sugar 2 large eggs 2 teaspoons pure vanilla extract One 12-ounce bag semisweet chocolate chunks or chips 2 cups walnut halves, roughly chopped 1 tablespoon flaky sea salt Instructions: Sift the flour, kosher salt, baking powder and baking soda together into a large bowl. Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 2570,"Coquilles St Jacques au Cidre 3 cups cold water 1 pound fish bones, rinsed 4 celery tops 1 small leek, shredded 1 small onion, chopped 1 bay leaf 4 white peppercorns Pinch thyme 2 1/2 pounds potatoes, peeled and stored in cold water to cover 3 tablespoons butter Freshly ground white pepper 1/2 cup warm milk 1 tablespoon dill, finely chopped 2 tablespoons parsley, finely chopped 1/2 teaspoon paprika 3/8 cup flour, sifted 1/2 cup cider 1 pound scallops Clarified butter 1 can small button mushrooms, drained 1 lemon, juiced Paprika 3 tablespoons grated Parmesan cheese Instructions: For Fish Fumet: Place water, fish bones, celery tops, leek, onion, bay leaf, peppercorns and thyme in saucepan over moderate heat. Bring to a boil, then simmer for 20 minutes, skimming frequently. Strain. Drain potatoes and boil in fresh, salted water for 20 minutes. When soft, drain off water and return to same pan on low heat to evaporate excess water. Remove from heat and mash thoroughly. Add a little butter, white pepper and some warm milk. Season with dill, parsley and paprika. Cover to keep warm and set aside. For sauce: Melt remaining butter in saucepan and stir in flour. Cook, stirring constantly, for 3 minutes over low heat. Add remaining milk and cider, stir thoroughly, increase to a boil and cook for 3 minutes, then reduce heat. Meanwhile, in frying pan, add scallops and 3/4 cup fish fumet. Poach for 6 minutes until scallops are done. Set scallops aside. Add poaching liquid to sauce and stir. Reduce heat and simmer gently. In another frying pan, add some clarified butter. Add mushrooms and lemon juice and sprinkle with paprika. Cook gently. Season with white pepper. Stir mushrooms into sauce. Pour into the pan with the scallops. Preheat broiler. To serve, cover the sides of a heat-proof serving platter or casserole with some of the mashed potatoes and pour in the scallop and mushroom mixture. Put remaining mashed potatoes in a pastry bag and pipe potatoes around the rim. Sprinkle with cheese and broil until brown, about 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2571,"Grilled Strawberry Shortcake 3/4 cup self-rising flour, plus more for work surface 1/2 cup whole-wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar substitute (recommended: Splenda) 1/2 cup fat free milk 1 egg 1 tablespoon canola oil Butter flavored cooking spray 3 tablespoons light margarine 2 tablespoons honey 1 teaspoon brandy 2 to 3 cups sliced strawberries, plus more for garnish Ground cinnamon, for sprinkling Sugar substitute, for sprinkling (recommended: Splenda) Light (low-sugar-fat) vanilla ice cream Instructions: Fire up the grill to medium-high. For the shortcake: Toss the dry ingredients together in a large bowl, mixing well. In a small bowl, whisk together the milk, egg and oil. Add the wet ingredients to the dry ingredients, beating lightly with a spoon. This will become a very thick-like cookie dough. Knead the dough on a lightly floured work surface. Roll the dough out until 3/4 inches thick. Cut into biscuits about 2-inches in diameter (I use a juice glass). Spray a perforated grill pan with the butter cooking spray and put on the grill to heat. When hot, add the biscuits and cook for 5 to 10 minutes; (check your heat to make sure the biscuits don't burn). Flip and cook for another 5 to 10 minutes. Combine the margarine, honey and brandy in a small sauce pot over low heat. When the margarine has melted, remove from the heat. At this point the biscuits are ready to split, even if they're not fully cooked. Baste the split sides with basting sauce and put back on the grill, split sides down. Once back on the grill baste the tops with more of the basting sauce. Cook for 5 minutes, flipping and basting until the biscuits have good grill marks and are crispy. biscuit. Cook's Note: IMPORTANT! The biscuits need to cook for about 15 minutes (about half way) and then add the strawberries to the grill pan with the biscuits. Toss and sprinkle lightly with the cinnamon and splenda (it's ok if some gets on the biscuits too). The strawberries don't need to cook for too long- they get mushy if they're overcooked so it's a delicate dance you do here so it all comes out perfect and hot! When the biscuits are ready and the strawberries are steaming, lay the biscuits down, open faced, on desert plates. Top with the hot strawberries and a scoop of the ice cream. Garnish with fresh sliced strawberries and. drizzle with the remaining brandy basting sauce, for that extra sweet kick! YUM!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2572,"Brussels Sprouts with Bacon and Walnuts 1 1/2 pounds Brussels sprouts, cleaned 3 slices bacon, chopped 2 shallots, chopped 1/2 cup chopped walnuts 1/4 cup chicken broth Kosher salt and freshly ground pepper Instructions: Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them. Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve. Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes. Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2573,"Butterfly Cookies 4 ounces cream cheese 1 (17-ounce) bag sugar cookie mix (recommended: Betty Crocker) 1/4 cup plus 1 tablespoon all-purpose flour, divided 1 egg 1 teaspoon strawberry extract 1 (12-ounce) bag mini candy covered chocolates (recommended: M and M's) Instructions: Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball. Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness. Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough. Preheat oven to 350 degrees F. Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking. Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2574,"Buche de Noel 5 eggs, separated, room temperature 100 grams granulated sugar 25 grams granulated maple sugar 125 grams cake flour, sifted 3 ounces toasted walnuts, finely chopped 4 large egg yolks Candied orange peel, store-bought 55 grams cornstarch 40 grams sugar, plus 75 grams sugar 75 grams maple syrup 2 tablespoons whiskey (recommended: Jack Daniels) 1/2 vanilla bean, scraped 2 cups milk 28 grams butter 1/2 teaspoons salt 1/4 teaspoon maple extract 1 cup heavy cream 113 grams sugar 3 large egg yolks 1 whole egg 1 to 2 tablespoons whisky (recommended: Jack Daniels) 1/4 teaspoon maple extract 12 ounces butter, room temperature 1 cup sugar 1 cinnamon stick 2 cups cranberries (cannot have been frozen) Candied walnuts, store-bought 225 grams butter, at room temperature 350 grams maple syrup 1/2 vanilla bean, scraped 1/2 teaspoon salt 240 grams egg whites 225 grams all-purpose flour Luster dust, optional Instructions: For the walnut biscuit: Preheat oven to 350 degrees F. Butter a half sheet pan, line with parchment paper, butter the paper and dust with flour. Whip the egg whites to soft peaks. Beat in both sugars and whip to a stiff, glossy meringue. Alternately fold the cake flour and egg yolks into the meringue in 3 batches, starting and ending with the flour. Fold in the nuts. Spread the batter evenly in the pan, and bake until the cake is pale gold, the center springs back when you press it lightly with your finger, and the edges start to pull from the sides of the pan, 10 to 12 minutes. ; For the pastry cream: Whisk the yolks, cornstarch, and the 40 grams sugar in a medium bowl; the mixture will be very thick, but try to whisk enough to remove most of the lumps. Put the 75 grams sugar in a medium saucepan and cook over medium heat until dark brown; don't worry if it crystallizes a bit. Turn the heat to low and whisk in the maple syrup, then whisk in the whisky, turn up the heat, and let simmer for 1 to 2 minutes to boil off the alcohol. Whisk the milk and vanilla bean scrapings into the caramel mixture and bring to simmer. Slowly whisk about half of the hot mixture into the yolks, then whisk that mixture back into the pot, bring to a boil, whisking, and cook, still whisking, until thickened. Remove from the heat and whisk in the butter, salt and maple extract. Pour into a shallow dish, press plastic wrap onto the surface, and chill until set and very cold, about 4 hours. Beat the cold pastry cream in a standing mixer until smooth. When ready to use, whip the cream until it is very stiff, then beat into the pastry cream. Chill until ready to use. ; For the buttercream: Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Bring to a boil. While the sugar is heating, start beating the yolks and egg in a standing mixer with the whisk attachment. When the syrup reaches about 240 degrees F on a candy thermometer (softball stage), pour it into the yolks with the mixer still running, taking care not to pour it onto the whisk. Beat until cooled to room temperature. Beat in the whisky and the maple extract. Cream the butter in another mixing bowl using the paddle attachment. Beat in the cooled egg mixture until smooth. You can use it right away, or chill it overnight; if you chill it, rebeat when you are ready to assemble the cake. ; For the sugared cranberries: Have a cookie sheet or shallow dish and a slotted spoon next to the stove. Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Add the cinnamon stick. Bring to a boil, add the cranberries, and immediately pull from the heat. Transfer the cranberries to the cookie sheet with the slotted spoon. Cool. ; For the maple tuiles: Cream the butter, maple syrup, vanilla bean scrapings and salt until smooth. Scrape the sides of the bowl and beat in egg whites until smooth. Beat in the flour. Let the batter rest and hour or so at room temperature, or overnight in the refrigerator. Bring to room temperature before baking. Preheat the oven to 325 degrees F. Line a sheet pan with a silpat. Using a stencil, smear the batter thinly on the silpat and bake until dark golden brown, about 6 to 8 minutes. Remove from the pan while still warm. If you want to shape the cookies, put them over a bottle or rolling pin while warm; let cool. If desired, brush lightly with luster dust. ; Assembly: Turn the cooled cake onto a piece of parchment or waxed paper with a long side near you. Spread the chilled pastry cream evenly over the surface, leaving a 2-inch border across from you. Using the parchment paper to lift, roll the cake as tightly as possible. Set seam side down on a platter or large pan, and chill for an hour or so. Frost the cake with the buttercream, smoothing the surface so it looks like bark. Decorate with candied cranberries, walnuts, orange peel, and tuiles. ; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2575,"Rye Negroni 1 1/2 ounces rye whiskey 3/4 ounce Campari 3/4 ounce red sweet vermouth, such as Cocchi Vermouth di Torino 1/2 ounce Italian aperitif wine, such as Cocchi Aperitivo Americano 4 dashes bitters 4 dashes orange bitters 7 drops habanero shrub bitters Slice of orange peel Ice Instructions: Pour the rye, Campari, vermouth, aperitif, and bitters into a glass filled with ice cubes and mix well. Strain the mixture into a glass containing an extra-large ice cube. Remove as much pith as possible from the orange peel and trim the edges to form a rectangular shape. With a lit match, warm the outer side of the orange peel by rocking it back and forth over the flame, and then squeeze the peel until the flame and peel make sparks. Rub the rim of the glass with the peel and drop it into the glass. ","[Whiskey, Campari, Vermouth, Aperitif]" 2576,"Cheesy Twice-Baked Potatoes 4 russet potatoes, scrubbed 4 tablespoons unsalted butter 1 clove garlic, minced 1 shallot, minced 1/2 cup sour cream 2 tablespoons minced fresh chives, plus more for topping 2 cups grated white cheddar cheese (about 8 ounces) Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on). Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells. In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste. Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2577,"Easy Gazpacho & Goat Cheese Croutons 2 (28-ounce) cans whole peeled tomatoes, drained 4 scallions 1/4 seedless cucumber, unpeeled and seeds removed 1 large red onion 6 garlic cloves 1/2 cup red wine vinegar 1/2 cup good olive oil, plus extra for toasts and drizzling 1/2 teaspoon celery salt 1/4 teaspoon crushed red pepper flakes 2 tablespoons tomato paste 1 1/2 cups tomato juice, preferably Sacramento Kosher salt and freshly ground black pepper 1 baguette 4 ounces garlic and herb goat cheese, such as Montrachet Instructions: Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight. When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 2578,"Filipino Grilled Pork Chops 3/4 cup apple cider vinegar 2 tablespoons soy sauce 1 tablespoon fish sauce 1/4 cup sugar 1/2 teaspoon red pepper flakes 3 cloves garlic, finely chopped 4 bone-in pork blade chops (1/2 inch thick; 6 to 7 ounces each) 1 lemon, halved 2 bunches scallions, trimmed 2 tablespoons vegetable oil, plus more for the grill Kosher salt and freshly ground pepper 1 cup jasmine rice Instructions: Combine the vinegar, soy sauce, fish sauce, sugar, red pepper flakes and garlic in a medium bowl and stir until the sugar is dissolved. Transfer 1/4 cup sauce to a small bowl and set aside for serving. Combine the pork chops and remaining sauce in a 1-gallon zip-top bag. Squeeze in the lemon juice and add the squeezed lemon halves; seal the bag. Let marinate 20 minutes at room temperature, massaging the pork every 5 minutes. Toss the scallions with the vegetable oil on a plate and season with salt and pepper. Meanwhile, cook the rice as the label directs. Preheat a grill or grill pan to medium high. Remove the pork chops from the marinade, pat dry and season with salt and pepper. Oil the grill or grill pan, add the pork and grill until just cooked through, 3 to 4 minutes per side. Transfer to a plate to rest. Grill the scallions, turning, until marked and wilted, 1 to 2 minutes. Divide the rice, scallions and pork chops among plates. Serve with the reserved sauce. ","[Cabernet Sauvignon, Pinotage, Tempranillo, Garnacha]" 2579,"Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry) 2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes Sea salt and freshly ground white pepper 2 tablespoons oyster sauce 2 tablespoons cornstarch 1 tablespoon vegetable oil 2 cloves garlic, crushed and minced 1 tablespoon peeled and grated ginger 2 tablespoons Shaohsing rice wine or dry sherry 1/2 teaspoon crushed dried red Sichuan chiles or cl flakes, more if desired 1 teaspoon Chinese five-spice powder 1 large carrot, peeled and sliced very thinly on an angle 2 small bok choy, cut in half, core removed, white part sliced and leaves left whole 8 ounces shiitake or assorted wild mushrooms, sliced One 8-ounce can drained water chestnuts, sliced 3/4 cup chicken stock 1 teaspoon dark soy sauce 1 to 2 tablespoons light soy sauce 2 scallions, finely chopped Instructions: In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside.
Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2580,"Fennel and Leek Bruschetta with Cheese and Beer Fondue Olive oil, for brushing bread 16 (1/2-inch thick) slices baguette, from 1 baguette 3 1/2 tablespoons salted butter, divided 1 1/2 tablespoons all-purpose flour 1 (12-ounce) bottle beer (recommended: Miller Genuine Draft 64) 6 ounces sharp English Cheddar, grated 3 ounces mild Brie cheese, rind discarded 1 fennel bulb, sliced 1 medium leek, sliced 1 tablespoon chopped chives, plus more for garnish Instructions: Preheat the oven to 375 degrees F. Brush some oil on the bread slices and arrange them on a sheet pan. Bake until golden brown, about 8 minutes. Remove the bread from the oven and set aside. Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute. Remove the saucepan from heat and add the cheeses, whisking until smooth. In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives. Saute until tender, and then stir in the remaining beer. Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes. Spread the cheese fondue on the toasted bread. Put some of the fennel and leek mixture on top and arrange them on a serving platter. Sprinkle with fresh chives and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 2581,"Apple Fritter Tart 1/4 cup unsalted butter (4 tablespoons or 1/2 stick) 2 apples (your choice), peeled, cored and thinly sliced 1/4 cup sugar 2 eggs 3/4 cup whole milk 3/4 cup all-purpose flour 1/2 teaspoon salt 1/4 cup grapeseed oil Powdered sugar, as need to sprinkle over 6 small mint leaves Instructions: Melt butter in a 10-inch saute pan (preferably nonstick) over medium heat and add apples and sugar, cooking gently until caramelized and softened. Whisk together eggs, milk, flour, salt, and oil. Pour over apples and cook until edges begin to brown, about 5 minutes. Use a large plate to invert tart and slip back into the pan. Cook for about 2 more minutes and transfer onto serving plate. Garnish with powdered sugar and mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2582,"Dark Chocolate Crumb Bars 3/4 cup (1 1/2 sticks) butter, softened 1 3/4 cups all-purpose flour 1/3 cup granulated sugar 1/4 teaspoon salt 1 2/3 cups (10-oz. pkg.) NESTLE? TOLL HOUSE? Dark Chocolate Morsels, divided 1 can (14 oz.) NESTLE? CARNATION? Sweetened Condensed Milk 1 teaspoon vanilla extract 1 cup chopped walnuts (optional) Instructions: PREHEAT oven to 350F. Grease 13 x 9-inch baking pan. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. BAKE for 10 to 12 minutes or until edges are golden brown. COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 2583,"Grilled Roasted Garlic Shrimp Skewers 1 pound large shrimp, peeled, de-veined and tails removed (about 40 shrimp) Salt and freshly ground black pepper Salt and freshly ground black pepper
1 cup roasted garlic salad dressing 2 teaspoons lemon juice 1 teaspoon Italian seasoning Canola oil, for grilling One 5-ounce package baby arugula 2 plum tomatoes, diced 1 lemon, cut into wedges
Instructions: Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter \C\ the skewer should go through both the top and bottom section of the \C. You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper. In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes. Preheat a grill or grill pan over medium-high heat. Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side. While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 2584,"Sandy's Sweet Tea 1/2 cup sugar 1/2 cup warm water 2 sprigs mint, leaves only, plus more for garnish Rock candy, for garnish 8 cups brewed black tea (use 6 tea bags) 6 ounces lemon flavored vodka Instructions: In a small saucepan over medium heat combine the sugar with 1/2 cup water and add in the 2 sprigs of mint leaves. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool. In a large pitcher stir together the tea with the sugar syrup. Serve chilled over ice with a sprig of mint and a piece of rock candy for garnish. Add vodka, if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 2585,"Checkerboard Brownie Cheesecake Nonstick cooking spray, for the pans Six 8-ounce packages full-fat cream cheese, at room temperature 2 1/2 cups granulated sugar 1/8 teaspoon kosher salt 10 large eggs plus 4 large egg yolks, at room temperature
1 cup full-fat sour cream, at room temperature
2 tablespoons vanilla extract
Nonstick cooking spray, for the pans 1 1/2 cups (190 grams) all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon kosher salt 6 ounces (12 tablespoons) unsalted butter 6 ounces unsweetened chocolate, chopped
1/4 cup vegetable oil 1 tablespoon instant coffee powder
One 10-ounce bag mini chocolate chips
3 cups (600 grams) light brown sugar, packed
6 large eggs, at room temperature
2 teaspoons vanilla extract 8 ounces milk chocolate, chopped 8 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, very soft
Pinch kosher salt 1 teaspoon vanilla extract
8 ounces semisweet chocolate chips 8 ounces white chocolate chips 12 ounces (1 1/2 cups) heavy cream
Instructions: Preheat oven to 325 degrees F. For the cheesecake layers: Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment circles. Spray the parchment. Place each cake pan into a larger cake pan to prepare for a water bath. Boil a kettle of water and have it at the ready.
Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed for 2 to 3 minutes, stopping halfway through to scrape down the bowl and paddle. Add the granulated sugar and salt and blend on low, scraping the bowl when necessary, until the mixture is smooth and no lumps of cream cheese remain. Whisk together the eggs, yolks, sour cream and vanilla in a separate bowl. With the mixer on low speed, add the egg mixture to the cream cheese in 3 additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape and blend just until smooth.
Divide the custard between the cake pans. Move the pans to your oven and carefully pour hot water into the larger cake pans, about 1 inch deep, to create a water bath. Bake the cheesecakes until the centers barely wobble and the internal temperature reads 160 degrees F, 1 hour 5 minutes to 1 hour 15 minutes. Turn off the oven and allow the cheesecakes to cool in the oven, 1 hour.
Remove the cheesecakes from the oven and cool for another hour at room temperature, then cover loosely and refrigerate until firm, 6 to 8 hours or up to overnight. Remove from the cake pans, transfer to cake boards and place in the freezer to firm up for 3 hours.
For the brownie layers: Preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment circles. Spray the parchment. Sift together the flour, baking powder and salt and set aside.
Combine the butter, unsweetened chocolate, vegetable oil, instant coffee and 1 cup of the mini chocolate chips in a double boiler over medium heat. Cook, stirring occasionally, until the chocolate has melted and the mixture is smooth. Remove from the heat and allow to cool.
Combine the brown sugar, eggs and vanilla in the bowl of a stand mixer fitted with the whip attachment, and whip at medium-high speed until lightened and thick, 3 to 4 minutes. Add the cooled chocolate and butter mixture and blend on low to combine. Add the flour and blend on low until it is nearly combined. Add the remaining chocolate chips and stir in using a spatula.
Divide the batter evenly between the cake pans. Bake until the brownies have puffed and a toothpick inserted into the centers comes out with sticky crumbs attached, 48 to 50 minutes. Allow to cool, then transfer to cake boards. Wrap in plastic and chill until cold and firm. For the chocolate frosting: Melt the milk chocolate in a double boiler and allow to cool slightly. Beat the cream cheese in a stand mixer fitted with the paddle attachment until soft and smooth, 2 to 3 minutes. Beat in the chocolate and scrape the bowl and paddle. Beat in the butter, salt and vanilla. Mix on high until light and smooth.
Use immediately. If the frosting stiffens it can be warmed by heating the mixer bowl with a kitchen torch, or by carefully holding the bowl over the stove for 10 seconds and then beating again until smooth.
For the ganache: Put the semisweet chips in a heatproof bowl and the white chocolate chips in another heatproof bowl. Heat the heavy cream in a saucepot over medium-low heat until just at a simmer. Pour 1 cup of the hot heavy cream over the semisweet chocolate chips, and pour the remaining 1/2 cup of hot heavy cream over the white chocolate chips. Let both mixtures sit until the chocolate has softened and begun to melt, 1 minute. Using rubber spatulas, stir each mixture until the chips have melted and the ganache becomes smooth. Let cool slightly before using. To assemble: Cut the frozen cheesecake layers and the chilled brownie layers into three rings each using a paring knife and using 3-inch and 6-inch pastry rings or cake boards as guides (the smallest \rings\ will truly be circles). Transfer the rings to cake boards and freeze the rings while you work.
Build the first layer on a cake stand by fitting together a large outer ring of brownie with a medium ring of cheesecake and a small circle of brownie. Top with a thin layer of chocolate frosting, then repeat these rings using a large cheesecake ring, medium brownie ring and small cheesecake circle. Top with a thin layer of frosting and repeat this pattern for the top two layers. Frost entire cake with a thin layer of chocolate frosting. Pour a small amount of dark chocolate ganache in the center of the cake and let spread slightly. Pour a small amount of white chocolate ganache on top of the dark chocolate ganache, directly in the center of the cake. Let spread slightly, then pour another small amount of dark chocolate ganache in the center of the cake, creating rings. Repeat several more times, until the ganache has almost run to the top edge of the cake. Give the cake a gentle tap to let the ganache drip over the edge of the cake. Chill until the ganache has set, about 20 minutes. Cut and reveal!
","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 2586,"Forever Roasted Pork 4 pounds pork leg or shoulder 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium onions, thinly sliced 1 1/2 teaspoons finely chopped fresh sage leaves Gray salt Freshly ground black pepper About 1/4 cup Fennel Spice, recipe follows 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking. Preheat the oven to 275 degrees F. Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate. Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice. Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2587,"Meatloaf Stuffed With Salami, Eggs and Cheese 1/4 cup fresh bread crumbs 1/2 cup milk 1 small onion, minced 1 tablespoon olive oil 8 ounces each ground pork, veal and beef 1/4 cup freshly grated Locatelli or Parmesan 1 large egg, lightly beaten 1 cup tomato sauce 2 tablespoons minced fresh parsley leaves Salt and pepper to taste 2 to 3 slices salami 3 hard-cooked eggs, halved 2 to 3 slices provolone 2 to 3 slices ham 1/2 cup ketchup diluted with 1/4 cup water Bread crumbs to taste Instructions: Preheat the oven to 350 degrees F. In a large bowl, soak the bread crumbs in the milk until softened. In a small skillet set over moderate heat, cook the onion in the oil, stirring, until softened. Transfer to the bowl. Add the meat, grated cheese, egg, tomato sauce, parsley, and salt and pepper, and gently mix to combine. In an oiled baking dish, arrange half the meat, patting it down into a flattened loaf shape. Arrange enough of the salami over the meat to cover it completely, add a row of egg halves down the center, and cover with a layer of the provolone and ham. Top with the remaining ground meat, forming the mixture into a loaf. Pour the ketchup mixture over the loaf and sprinkle with the bread crumbs. Bake for 1 hour, covered with foil. Remove the cover and bake for 30 minutes more, basting with the pan juices. Let stand for 15 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 2588,"Sea Bass with Artichoke Pesto Nonstick cooking spray 4 (5 to 6-ounce) sea bass filets, about 3/4-inch thick 1 (12-ounce) jar marinated artichoke hearts 1/2 cup prepared basil pesto 1/8 teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside. Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto. To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week. Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2589,"Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino 10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise 6 tablespoons extra-virgin olive oil 3 tablespoons lemon juice
2 tablespoons butter, melted
Salt and freshly ground black pepper
3 artichokes, cleaned and chokes removed, cut into wedges
3 cloves garlic, sliced
1/4 cup white wine
1/4 cup chicken stock
Salt 1 pound fresh tagliatelle
2/3 cup grated Pecorino Romano cheese Freshly ground black pepper Zest of 1 lemon
2 tablespoons butter
2 tablespoons lemon juice
2 tablespoons roughly chopped fresh parsley
Instructions: For the shrimp and artichokes: Preheat the oven to 450 degrees F. On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes. In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper. For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 2590,"Maple Roasted Winter Squash Pie Basic pie dough recipe 2 pounds butternut squash 1/2 cup maple syrup 3/4 cup heavy cream 3/4 cup sugar 4 large eggs 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon ground ginger Instructions: Preheat oven to 425 degrees. Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust. Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2591,"Smoked cl Scalloped Sweet Potatoes 2 cups heavy cream 1 heaping tablespoon chipotle pepper puree 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Whisk together cream and chipotle puree until smooth. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers. Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned. ","[Malbec, Tempranillo, Garnacha, Barbera]" 2592,"Warm Saffron Potatoes with Serrano Ham and Sweet Peas 2 cups good quality mayonnaise Pinch saffron threads, steeped in 1 tablespoon hot water 1 lemon, juiced 2 pounds baking potatoes, like russets, peeled and cubed Kosher salt Pepper 3 tablespoons olive oil 1 Spanish onion, diced 1 red cl, diced 1 cup chopped Serrano ham 1 cup sweet peas, frozen and thawed 1/4 cup chopped flat-leaf parsley Instructions: Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture. Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine. Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 2593,"Pineapple cl Margarita 1 cup fresh pineapple juice 1/2 cup chopped fresh pineapple 1 Fresno cl, chopped 3 ounces tequila (recommended: Hornitos Reposada) Ice cubes Pineapple, for garnish Instructions: Combine the pineapple juice, pineapple, cl and tequila in a blender and blend until smooth. Serve over ice in a tall glass. Garnish with a pineapple wedge and serve. ","[Tequila, Mezcal]" 2594,"Sausage Cheese Party Balls 1/2 cup shredded Cheddar 3 tablespoons biscuit/baking mix 1 tablespoon finely chopped onion 1 tablespoon finely chopped celery 1/8 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 1/4 pound bulk pork sausage Cooking spray Sweet-and-sour sauce, optional Barbecue sauce, optional Instructions: Preheat the oven to 375 degrees F. In a small bowl, combine the Cheddar, biscuit mix, onion, celery, garlic powder and pepper. Crumble sausage over mixture and mix well. Shape into 1-inch balls. Place the sausage balls in a shallow baking pan coated with cooking spray. Bake, uncovered, for 12 to 15 minutes or until no longer pink and cooked through. Remove from the baking pan and drain on paper towels. Serve on a platter with sauces, if desired. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 2595,"Black Eyed Pea Salad 1 small bunch scallions, trimmed and sliced 2 tablespoons chopped mint leaves Salt to taste 1 pound dried black-eyed peas 1 teaspoon anchovy paste Juice of 2 limes 1 teaspoon molasses 3 serrano chilis, seeded, chopped (wear rubber gloves) 1/2 teaspoon chili powder 3 cloves garlic, minced 1/2 cup grated coconut 1 large cucumber, peeled, seeded, sliced Instructions: Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature. In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 2596,"Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts 1 cup whole milk 2 tablespoons sugar 1 teaspoon fine salt 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons) 2 tablespoons warm water 2 tablespoons vegetable oil, plus about 10 cups for frying 2 large eggs, lightly beaten 1 teaspoon lemon zest 3 1/2 to 3 3/4 cups all-purpose flour, plus additional for dusting 1 cup blackberry jam White Chocolate Ganache, recipe follows 1 1/2 cups hazelnuts, toasted and finely chopped 1 cup heavy cream 1 pound good-quality white chocolate, finely chopped Instructions: Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt. Pour into a large bowl and let cool slightly. While milk is cooling, dissolve yeast in warm water in a small bowl, stirring. Let stand for 5 minutes. Stir the yeast mixture into the milk, along with 2 tablespoons oil, eggs, and zest. Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky. Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours. Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick. Cut out rounds with a 2-inch cutter. Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes. While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch. Transfer to paper towels to drain. Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts. Bring cream to a simmer in a small saucepan. Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth. Let cool until slightly thickened. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2597,"Gin Plush 4 ice cubes 1/3 cup gin 1/4 cup guava nectar 1/4 cup pineapple juice 1/4 cup orange juice 1/4 cup club soda, chilled Instructions: Place ice cubes and all ingredients in a large cocktail glass. Stir together and serve immediately.
","[Gin, Pineapple Juice, Orange Juice]" 2598,"Gazpacho 2 cloves garlic 1/2 red onion 5 Roma tomatoes 2 stalks celery 1 large cucumber 1 zucchini 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons sugar Several dashes hot sauce Dash salt Dash black pepper 4 cups good-quality tomato juice 1 pound shrimp, peeled and deveined Avocado slices, for serving 2 hard-boiled eggs, finely minced Fresh cilantro leaves, for serving Crusty bread, for serving Instructions: Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender.
Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables.
Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible.
Grill or saute the shrimp until opaque. Set aside.
Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2599,"Rhubarb Rosewater Parfait 1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note) 1 pound fresh or frozen strawberries, halved 1 lemon, zested 2 teaspoons lemon juice 1/2 cup sugar 1 1/2 tablespoons rosewater 1 tablespoon butter 1 tablespoon sugar Pinch ground cardamom 1/3 cup sliced almonds Kosher salt 4 cups Greek yogurt, for serving Instructions: In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold. In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds. To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish. Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2600,"Roasted Lamb Medallions Rolled 8 lamb medallions 10 freshly minced garlic cloves, divided 2 teaspoons hickory bacon salt 1/4 cup olive oil 1 cup seasoned bread crumbs 1/8 cup grated Pecorino Romano 1 teaspoon bacon salt 2 cups chopped crimini mushrooms Instructions: Preheat the oven to 450 degrees F. Put the lamb in a bowl and add 7 cloves of the minced garlic, 2 tablespoons of hickory bacon salt, and 1/8 cup of olive oil. Mix to coat the lamb with the mixture and refrigerate for 1 hour In a separate bowl, mix together the grated cheese and bread crumbs. Put a saute pan on the stove over medium-high heat and add 1/8 cup of olive oil, 1 teaspoon of bacon salt, and mushrooms. Cook for 8 to 12 minutes and then add in the remaining 3 cloves of minced garlic. Put medallions on a lightly greased sheet pan and put into the oven for 15 minutes. Take the sheet pan out of the oven and arrange the medallions close together. Top them with cheese and bread crumbs, then put them under the broiler until golden brown, about 2 to 4 minutes, total. Watch carefully so as not to burn the topping. Cook's Note: Be mindful that some broilers cook faster than others. Take the lamb out of the broiler and put top with the mushrooms before serving. ","[Barolo, Syrah, Tempranillo, GSM Blend]" 2601,"Grilled Chicken with White Wine Mushroom Sauce 4 cups water 1 lemon, quartered and juiced 1/4 cup sugar 1 cup kosher salt Four 6-ounce boneless chicken breasts with skin 4 drops liquid smoke 4 tablespoons unsalted butter, softened 8 sage leaves Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 1 tablespoon olive oil 1/2 sweet onion, chopped 8 ounces baby bella mushrooms, sliced 1/4 teaspoon cayenne pepper 1/2 cup semidry white wine 1 1/2 cups chicken stock 1 tablespoon all-purpose flour Instructions: Preheat oven to 425 degrees F. In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes. Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2602,"Emeril's Fried Turkey 1/2 cup Emeril's Creole Seasoning (Essence), recipe follows 2 tablespoons Worcestershire sauce 1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional) 1/4 teaspoon cayenne pinch ground cloves
1/4 cup apple cider 1 tablespoon ground allspice 1 cup salt 3/4 cup honey 1 (12-ounce) bottle beer 1 tablespoon cayenne 1 tablespoon freshly ground black pepper 1 tablespoon salt 2 turkeys (8 to 10 pounds each) about 10 gallons peanut oil 1 tablespoon black pepper 1 tablespoon onion powder 2 1/2 tablespoons paprika 1 tablespoon cayenne pepper 2 tablespoons salt 1 tablespoon dried leaf oregano 2 tablespoons garlic powder 1 tablespoon dried thyme Instructions: To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey. Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours. To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items. 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2603,"Creamy Pumpkin Soup with Toasted Hazelnut Frico 1/4 cup hazelnuts 3/4 cup finely grated Parmigiano-Reggiano Olive oil, for drizzling 4 tablespoons unsalted butter 1/2 cup finely chopped yellow onion 1/3 cup finely chopped carrot 1/3 cup finely chopped celery 4 teaspoons finely chopped fresh sage leaves 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon nutmeg 2 1/2 teaspoons minced garlic 1 cup half-and-half 1/4 cup cornstarch 3 cups chicken broth 1 (15-ounce) can pumpkin puree 1/3 cup firmly packed dark brown sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper. Add the hazelnuts to a large soup pot over medium heat and cook, stirring frequently, until fragrant, about 4 to 5 minutes. Remove the hazelnuts to a small bowl and reserve the pot. For the hazelnut frico: Sprinkle the cheese into 8 thin rounds, about 2-inches wide on the prepared baking sheet. Finely grind the toasted hazelnuts in a food processor, and evenly sprinkle over cheese rounds. Evenly drizzle the rounds with a small amount of olive oil. Bake until golden brown and bubbly, about 5 to 6 minutes. Remove from the oven and set aside. Add the butter to the pot the hazelnuts were toasted in over medium heat, and cook, whisking frequently, until the butter starts to brown and foam, about 2 to 3 minutes. Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently, until tender. Stir in the garlic and cook an additional minute. Stir together the half-and-half and cornstarch in a liquid measuring cup, and pour it into the pot, along with the chicken broth, pumpkin puree, brown sugar, salt and pepper. Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low. Using an immersion blender, puree the soup until a smooth consistency is reached and simmer until ready to serve. Ladle the soup into serving bowls and float a frico over the top. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 2604,"Frozen Sangria 1/2 cup blueberries 1/2 cup raspberries 1/4 cup orange juice One 750-milliliter bottle ros wine 2 1/2 cups strawberries 3/4 cup coconut-flavored rum 1/4 cup superfine sugar Fresh mint sprigs, for garnish Instructions: The day before, add the blueberries, raspberries, orange juice, 1 cup of the wine, 1 cup of the strawberries and 1/4 cup of the rum to a medium bowl. Cover and refrigerate for 24 hours to marinate. Transfer the remaining 1 1/2 cups strawberries to a freezer-safe storage bag and place in the freezer for 24 hours. Reserve 1/2 cup of the mixed berries for garnish. Add the remaining mixed berries and all the liquid to a blender, top with the sugar, 4 cups ice, the frozen strawberries and remaining wine and rum and blend until smooth (or do in batches if necessary). Serve immediately with a spoonful of the reserved boozy fruit and a sprig of mint. ","[Ros wine, Sauvignon Blanc, Moscato, Cava]" 2605,"My Mama's Braciole 8 slices beef braciole, beef very thinly sliced Coarse salt and black pepper 8 slices prosciutto di Parma 1 1/2 cups plain bread crumbs, eyeball it 1/2 cup milk, eyeball it 2/3 cup Parmigiano-Reggiano, 3 handfuls 1 small onion, finely chopped 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped 1 cup chopped arugula Plain round toothpicks 2 tablespoon extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, cracked away from skin 2 tablespoons butter 12 crimini mushrooms, finely chopped 2 tablespoons flour 1 cup dry white wine 1 cup beef broth 1 rounded tablespoon tomato paste Instructions: Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks. Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 2606,"Braised Clams with Shrimp and Chorizo 1 tablespoon oil 2 garlic cloves, minced 4 shallots, sliced thin 1/2 cup chopped chorizo 32 clams rinsed 32 shrimp, 16/20 per pound, peeled, cleaned 1 cup white wine 4 cups clam juice 2 tablespoons butter 1 tablespoon chopped herbs (thyme, parsley, and rosemary) Garlic bread, recipe follows 2 cloves garlic, sliced very thin 1/2 cup olive oil 8 slices crusty Italian bread Instructions: In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread. Preheat the oven to 275 degrees F. In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or until bread is golden brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2607,"Kentucky Hot Browns 1 skin-on, bone-in turkey breast half (about 2 pounds) 4 teaspoons vegetable oil Kosher salt and freshly ground pepper 4 ounces slab bacon, chopped 1 pint grape tomatoes, halved
4 tablespoons unsalted butter 2 1/2 cups whole milk 3 tablespoons all-purpose flour 1 cup shredded sharp cheddar cheese (about 4 ounces) 1/4 cup chopped roasted red peppers 2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups) 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Preheat the oven to 350 degrees F. Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part registers 160 degrees F, 45 to 55 minutes. Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165 degrees F. Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes. Transfer to a paper towel-lined plate to drain. Reduce the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons vegetable oil and season with salt and pepper. Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes. While the tomatoes are cooking, start the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Heat the milk in a small saucepan over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the cheddar and roasted peppers and stir until smooth. Remove from the heat and season with salt and pepper. Preheat the broiler. Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans). Cut the turkey into 1/2-inch pieces; discard the skin and bones. Divide the turkey evenly among the pans. Spoon the Mornay sauce over the turkey, then top with the tomatoes. Sprinkle with the parmesan and bacon and broil until golden and bubbling, about 5 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2608,"Parrot Bay Key Lime Mojito Citrus 2.5 oz. Captain Morgan Parrot Bay Key Lime Rum (25 oz. per bottle) 2.5 oz. club soda 2 sprig(s) mint 1 lime wedge Instructions: Muddle mint. Fill glass with ice. Add Captain Morgan Parrot Bay Key Lime Rum and club soda. Garnish with a lime wedge. ","[Citrus, tropical fruit, light and refreshing]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and fresh" 2609,"Grilled Tuna Nicoise Platter 8 (1-inch-thick) fresh tuna steaks (about 4 pounds) Good olive oil Kosher salt Freshly ground black pepper 3/4 pound French string beans (haricots verts), stems removed and blanched 1 recipe French Potato Salad, recipe follows 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes) 8 hard-cooked eggs, peeled and cut in 1/2 1/2 pound good black olives, pitted 1 bunch watercress or arrugula 1 can anchovies (optional) 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 10 tablespoons good olive oil 1 pound small white boiling potatoes 1 pound small red boiling potatoes 2 tablespoons good dry white wine 2 tablespoons chicken stock 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 10 tablespoons good olive oil 1/4 cup minced scallions (white and green parts) 2 tablespoons minced fresh dill 2 tablespoons minced flat-leaf parsley 2 tablespoons julienned fresh basil leaves Instructions: To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2610,"\Miles Standish\ Stuffing 3 tablespoons unsalted butter, plus more for the bread 3 onions, halved and cut into thin slices 8 stalks celery, cut into thin slices 12 slices white sandwich bread Kosher salt and freshly ground white pepper 2 tablespoons fresh thyme 10 fresh sage leaves, cut into thin strips 1 teaspoon dried rosemary 10 ounces pepperoni, skin removed, cut into small cubes 1 pound bulk pork breakfast sausage 1 pound mozzarella cheese, cut into 3/4-inch cubes 1 cup low-sodium chicken stock, heated Instructions: Preheat the oven to 375 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and celery and cook until translucent, about 5 minutes. Transfer the contents to a bowl and set aside. Arrange the bread slices in a single layer on a baking sheet and toast in the oven, turning once, until light brown. While the toast is hot, lightly spread both sides with butter. Cut the toast into 1-inch squares and transfer to a large bowl. Add salt and pepper to taste, then add the thyme, sage and rosemary. Toss and set aside. Heat a large skillet over high heat; add the remaining 1 tablespoon butter, then add the pepperoni pieces and cook, stirring, 2 to 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 10 minutes. Add the celery and onion mixture, pepperoni, sausage and mozzarella to the bowl with the bread. Mix to combine, then add the chicken stock to moisten all of the ingredients; toss. Pour the mixture into a 3-quart baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 2611,"Salad Chinois 1 (10-ounce) can premium chunk chicken breast, drained and chilled 2 cups coleslaw mix (shredded cabbage and carrots, without sauce) 1 (14-ounce) can chow mein vegetables, drained and chilled Dressing, recipe follows 1 (5-ounce) bag prepared green salad 1 (5-ounce) can chow mein noodles 1 (11-ounce) can mandarin orange segments, drained and chilled Serving suggestion: Fresh melon skewers or sliced fresh pineapple 2/3 cup mayonnaise 2 tablespoons reduced-sodium soy sauce 1 teaspoon ground ginger Instructions: In a large bowl, toss chicken, coleslaw mix, and drained chow mein vegetables until well mixed. Toss chicken mixture with enough dressing to coat well. Line individual bowls or plates with a small amount of green salad. Spoon chicken mixture on top of green salad. Garnish with noodles and orange segments before serving. In a small bowl, whisk mayonnaise, soy sauce, and ginger until blended. Set aside, or refrigerate, if not using soon. Whisk again after refrigerating. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 2612,"Stout Braised Short Ribs with Barley 4 1/2 pounds bone-in short ribs, cut into 4-inch pieces Kosher salt and freshly ground black pepper 1/4 cup canola oil 2 medium carrots, roughly chopped 2 celery ribs, sliced 2 medium onions, roughly chopped 4 cloves garlic, sliced 6 sprigs fresh thyme 2 bay leaves 2 sprigs fresh rosemary Two 12-ounce bottles dark stout beer, such as Guinness One 14.5-ounce can low-sodium beef broth One 14.5-ounce can diced tomatoes 1 cup pearl barley 1 teaspoon dry mustard powder Instructions: Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside. Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard. After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Tempranillo]" 2613,"Homemade Cheesecake with Raspberry and Chocolate Sauce 3 (8-ounce) packages cream cheese, softened 4 eggs 1 cup sugar 1 pint sour cream 1 teaspoon vanilla 1 (10-inch) Graham Cracker pie crust 1 pint raspberries 2 cups water Your favorite chocolate sauce Instructions: Heat oven to 350 degrees F. Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking. Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold. To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2. To Plate: Serve a wedge of cheesecake with pool of each sauce on the side. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 2614,"Chicken Fried Steak 1 pound boneless top round, trimmed 1 1/2 cups buttermilk 2 cups all-purpose flour Salt and freshly ground black pepper 3 eggs 1/4 cup milk 2 cups crushed butter crackers (recommended: Saltine) 1 1/2 cups panko bread crumbs 1 cup canola oil Drunken Pork Gravy, recipe follows 1 pound ground pork Salt and freshly ground black pepper 1/2 teaspoon white pepper 1/4 teaspoon red chili flakes 1/2 cup diced onion 1 tablespoon minced garlic 1/3 cup white wine 2 tablespoons Dijon mustard 2/3 cup all-purpose flour 2 1/2 cups milk 1/2 cup heavy cream Instructions: Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station. In a large baking dish, add the flour and season with salt and pepper, to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko. Preheat the oven to 250 degrees F. Fit a baking sheet with a rack. Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes. Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven. Arrange the steaks on a serving platter and serve with Drunken Pork Gravy. In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes. Heat a medium nonstick skillet, over medium-high heat. Add the pork and cook, breaking up the pork as it browns. Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer. Deglaze with the wine, and reduce for 2 to 3 minutes. Stir in the Dijon and sprinkle in the flour. Cook for 3 to 4 minutes to cook out the raw flavor of the flour. Add 1 cup of the milk and stir until combined. Add the remaining milk and mix until it's just starting to thicken. Stir in the cream and heat through. Adjust the seasoning with salt and pepper, to taste, if needed. Serve immediately. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 2615,"Tarta Tres Leches 1/2 cup butter 1 1/2 cups sugar (1 1/4 cups for high altitude) 2 eggs 1 teaspoon vanilla extract 2 1/4 cups sifted cake flour, plus 2 tablespoons 3 teaspoons baking powder (1 1/2 cups for high altitude) 1 teaspoon salt (1/2 teaspoon for high altitude) 2/3 cup milk 2 cups homemade Shortbread, recipe follows 4 tablespoons granulated sugar 4 tablespoons salted butter Lightly beaten egg whites 1 cup whole milk, plus 1/4 cup whole milk 1/4 cup half-and-half 2/3 cups sugar 2 cinnamon sticks 6 eggs 1/4 cup cornstarch 2 tablespoons butter, cubed small 1/2 tablespoon pure vanilla extract 1 cup corn syrup 1/8 teaspoon salt 1/4 cup sugar 2 egg whites 1 cup salted butter, softened 1/4 cup sugar 1/2 cup powdered sugar, sifted 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour 1/4 cup rice flour 1/4 cup cornstarch 1/4 cup evaporated milk 1/4 cup sweetened condensed milk 1/4 cup heavy whipping cream 1 tablespoon rum (recommended: Bacardi) Maraschino cherries Mint leaves Cinnamon sticks 1 teaspoon cinnamon sugar Cajeta Instructions: Preheat oven to 350 degrees F.; Grandma's Gold Cake Preparation: Beat butter, add sugar, add eggs, vanilla. Beat for 2 minutes. Combine flour, baking powder and salt. Add flour mixture and alternate with milk. Grease and flour cake pan. Line with parchment paper. Pour batter into the pan and bake for 25 to 30 minutes.; Crust Preparation: Process the shortbread in a food processor, pulsing until ground. Add sugar, pulse more, add butter and pulse until it looks like wet sand and holds somewhat together. Press into a glass pie pan. Bake at 375 degrees for 15 minutes. Set on stove to cool. Brush lightly with beaten egg whites.; Creme Preparation: In a double boiler, place 1 cup of whole milk, 1/4 cup of half-and-half, 2/3 cups sugar and cinnamon sticks. Let heat until boiling and turn down to medium-high heat. Separate 6 eggs saving the whites in a separate bowl. Whisk the yolks, cornstarch and the 1/4 cup additional whole milk until well blended. Using a ladle, scoop out some of the hot milk mixture and temper the eggs whisking it carefully and adding it to the hot milk mixture. Take care to continuously stir with a whisk or it will lump up. When thickened pull off of heat source and add vanilla and butter. Cover and put in freezer to cool for 10 minutes. (I use a cake pan liner); Meringue Preparation: In a saucepan, boil the corn syrup, salt and sugar. Meanwhile, whisk egg whites in a stand mixer until firm peaks form. Take melted sugars off the stove and in a steady stream, add to the whisking egg whites. Keep whisking until glossy. Cover with a towel.; Shortbread Preparation: Cream butter, add sugars, blend and add vanilla. Add flours and cornstarch carefully by hand. Set aside and chill. Roll out between 2pieces of parchment, set in a cake pan to bake, mark designs with a fork. Bake in a preheated 325 degree F oven for 20 to 25 minutes. Cool on a rack.; Three Milks: Combine the evaporated milk, condensed milk, heavy cream and rum.; Assembly: Spread creme on the pie crust. Add layer of vanilla cake. Poke holes with a fork and brush or spray cake layer with Three Milks mixture saving any that will not absorb into the cake layer. Spread meringue over the top, being sure to seal down to the edge of the crust. Garnish with maraschino cherries, 5 mint leaves and cake crumbs. Plate pie with a cinnamon stick rolled in cinnamon on the side and porcelain bull filled with more milk. Drizzle with Cajeta.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2616,"Tacozagna and Banana Cheesecakes 3 tablespoons vegetable oil, divided 2 1/2 pounds ground turkey or ground sirloin 1 zucchini 2 carrots, peeled 1 onion, peeled 3 cloves garlic, peeled 3 tablespoons chili powder, 3 palm fulls 2 teaspoons ground cumin, 2/3 palm full 1 tablespoon coriander, a palm full Salt and freshly ground black pepper 1 cup beef stock 6 (8-inch) flour tortillas 3 cups shredded Chihuahua cheese or Monterey Jack 4 scallions, chopped 2 hearts romaine lettuce, chopped 3 plum tomatoes, seeded and chopped 3 cups prepared cheesecake filling (recommended: Philly brand) 2 very ripe bananas with spotty skins 1 teaspoon ground cinnamon 2 tablespoons honey 6 individual graham cracker crusts Whipped cream Instructions: Preheat oven to 400 degrees F. Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve. While Tacosagna cooks, make dessert. Place cheesecake filling in bowl and mash in 2 really ripe bananas, season with cinnamon and stir in honey. Fill the crust tins and when you are ready to serve top with a swirl of whipped cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 2617,"Bittersweet Chocolate Chip Cookies 1 cup plus 6 tablespoons unbleached all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1/2 cup unsalted butter (1 stick), at room temperature 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1 large egg, at room temperature 3/4 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, finely chopped Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats). Whisk the flour, salt, and baking soda together in a medium bowl, and set aside. In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate. To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 2618,"Spanish Chicken and Rice Soup 2 tablespoons butter 1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces 1/2 cup long-grain white rice 1 quart chicken stock 2 pieces boneless, skinless chicken breast, rinsed 1 small white or yellow onion, peeled and halved 2 tablespoons fresh flat-leaf parsley leaves, finely chopped 2 fresh bay leaves 1 tablespoon extra-virgin olive oil 5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons) 1 large Spanish yellow onion, chopped 2 carrots, peeled and chopped Few ribs celery from the heart, chopped 1 red cl pepper, thinly sliced 4 cloves garlic, chopped or very thinly sliced 1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers Salt and freshly ground black pepper Pinch saffron threads (about 20) 1 1/2 teaspoons smoked sweet or sweet paprika 1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies Instructions: Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator. Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock. While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, cl, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal. To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls. ","[Rioja, Garnacha, Tempranillo, Pinot Grigio]" 2619,"Prosciutto and Melon 4 ounces prosciutto di Parma or prosciutto San Daniele 1 good, ripe melon of your choice Instructions: Peel melon, cut into 1/2-inch wide wedges. Remove seeds. Arrange on plate with prosciutto.; ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 2620,"Curried Potato Veggie Burgers 1 8- to 10-ounce russet potato, pierced with a fork 4 tablespoons unsalted butter Kosher salt and freshly ground pepper 1 teaspoon cumin seeds 1 cup very finely chopped cauliflower florets and stems (from 1/4 small head)
1 small carrot, quartered lengthwise and thinly sliced 1 serrano cl pepper, finely chopped (leave in the seeds) 2 tablespoons finely chopped fresh ginger 2 cloves finely chopped garlic 2 teaspoons Madras curry powder 1/4 cup frozen peas 2/3 cup breadcrumbs
4 hamburger buns Lettuce leaves, sliced red onion and cilantro sprigs, for topping 1/3 cup ketchup 2 teaspoons tamarind paste Kosher salt and freshly ground pepper Instructions: Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup. Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, cl, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve. Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes. Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper. Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together). Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2621,"Grilled Eggplant Parmesan 2 medium eggplants 1/3 cup extra-virgin olive oil, plus more for serving 1 teaspoon fresh oregano, chopped Kosher salt and freshly cracked black pepper 4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds 8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds Freshly grated Parmesan, for serving Torn fresh basil leaves, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper. Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through. Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2622,"Grilled Beef Satay 1 pound beef tenderloin, cut into 2-inch strips 20 wooden skewers, soaked in water 30 minutes 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1/2 lemon, juiced Vegetable oil, for grilling Cilantro leaves, for garnish Instructions: Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 2623,"Roast Diver Scallops with Baked Fingerling Potatoes and White Truffles 1 pound fingerling potatoes, \Ruby Crescent
1/2 cup Kosher salt, for baking potatoes 1 small bunch fresh chervil, or flat leaf parsley if unavailable, 1/2 chopped, 1/2 reserved for garnish 2 ounces white truffle oil 4 tablespoons whole unsalted butter, room temperature Salt and pepper, to taste 1 pound sea scallops, (U-12), should be \Dry, \Dayboat, or \Divers
1 white truffle, approximately 1-ounce 1/4 canola oil, for sauteing scallops 1 truffle slicer Instructions: Scrub potatoes well and drain. Lay Kosher salt in an even layer of a baking pan to accommodate all the potatoes in one batch without crowding. Bake in a preheated 375 degrees for 20 to 30 minutes until just tender. Remove and let cool. This step should be done 1 hour or as many as 4 hours before serving. While potatoes are baking, check through scallops and remove any remaining tough membranes. When potatoes are cool enough to handle, cut, with a sharp paring knife, the top 1/4 off and hollow out the potato to form a \boat. Reserve potato interiors and tops. Combine scooped out portion with the chopped portion of chervil. 1/2 of truffle oil and butter, season with salt and pepper to taste and refill potato \boats\ and reheat in preheated 325 degree oven for 6 minutes. Next, heat 2, 10-inch, skillets until quite hot, as potatoes are reheating. Season scallops and pat dry with paper towels. Distribute canola oil evenly in both pans and put 1/2 scallops in 1 pan. 1/2 in the other taking care to put the \cut\ side down and not to overcrowd them. Sear well until browned (approximately 2 to 3 minutes each side.) Remove scallops from pan and drain on paper towels briefly before arranging attractively on 4 warm plates with the now hot twice baking potatoes. Drizzle remaining truffle oil over scallops and potatoes and shave truffle over all garnishing with chervil sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 2624,"Chicken Pot Pie 1 stick (8 tablespoons) butter 3 cups small-diced onions 1/2 cup minced garlic 2 teaspoon kosher salt
3 tablespoons chopped fresh thyme 1/2 cup all-purpose flour
12 cups chicken stock
3 cups small-diced carrots 3 cups small-diced celery 3 cups diced potatoes, parboiled 1 cup frozen peas
5 pounds chicken legs, roasted, meat pulled
2 cups cream
2 tablespoons Worcestershire sauce 1 teaspoon cayenne
1 tablespoon ground black pepper
1 package puff pastry, cut into 5-inch squares 4 tablespoons butter
1 teaspoon paprika
1 teaspoon salt
Instructions: Preheat the oven to 400 degrees F. For the filling: Melt the butter in a large stockpot over medium heat. Add the onions, garlic, salt and thyme; sweat, stirring to prevent burning, until tender, 7 to 8 minutes. Add the flour and cook, whisking, to create a blonde roux, 4 minutes. Slowly add the chicken stock to the pot and bring to a simmer. Then add the carrots, celery, potatoes and peas; cook until the vegetables are tender, 5 minutes. Add the chicken and cook until the sauce has reached the desired consistency and the flavors have combined, 5 minutes. Reduce the heat to low and add the cream, Worcestershire, cayenne and black pepper; cook for another 3 minutes. For the pot pie: Lay the puff pastry squares on a baking sheet, spaced 1 inch apart. In a small saucepot, melt the butter with the paprika and salt. Brush the seasoned butter over the puff pastry. Transfer the baking sheet to the oven and bake until the puff pastry is golden brown, 20 minutes. Ladle the hot pot pie filling into bowls and top each with a puff pastry square. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2625,"Grilled Portobello Mushrooms with Balsamic 6 cloves garlic, unpeeled 1 cup extra-virgin olive oil Kosher salt 1/3 cup balsamic vinegar 1 tablespoon Dijon mustard 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
Instructions: Preheat the grill. Preheat the oven to 350 degrees F. In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes. In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard. In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt. Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately. ","[Barolo, Chianti, Tempranillo, Garnacha]" 2626,"Spinach-Artichoke Dip Stuffed Grilled Chicken 8 ounces spinach and artichoke dip 4 ounces crumbled feta
1/2 teaspoon caraway seeds
4 large boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Instructions: Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening). Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken. Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up. Prepare a grill for a 2-stage fire (one hot side, one cool side). Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side. Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2627,"Passion Yellowtail Snapper 2 (7-ounce) portions yellowtail snapper fillets, rinsed Pinch salt and freshly ground black pepper 1 cup all-purpose flour 1 tablespoon olive oil 2 tablespoons dry white wine Passion Fruit Beurre Blanc, recipe follows 2 teaspoons toasted sweetened coconut 6 slices mango 1 small shallot, minced 1 teaspoon olive oil 1/4 cup dry white wine 4 passion fruit (or 1/2 cup passion fruit juice) 1/4 cup softened unsalted butter Pinch salt and freshly ground white pepper Instructions: Season the yellowtail fillets with salt and pepper, then dust 1 side only with flour, shaking off any excess. In a medium-sized saute pan, heat the olive oil until just nearly smoking and add the yellowtail, flour side down. Sear the fish until golden brown, then flip over and continue cooking 1 minute. Add the white wine and cook 1 minute more. Remove from heat. Serve fillets in a pool of Passion Fruit Beurre Blanc. Garnish the top of each fillet with 1 teaspoon of toasted coconut and 3 slices of mango. In a small saucepan, saute the shallot in olive oil until slightly browned. Add the white wine and passion fruit. Over medium heat, reduce by 3/4. The liquid in the pan will begin to look thick and bubbly. Remove the pan from the heat and slowly whisk in the butter a little bit at a time, making sure all butter is whisked in before adding more. Season with salt and white pepper, to taste, then drain through a sieve and reserve the liquid in a warm part of the kitchen until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2628,"Baked Red Snapper Prepared Whole 4 tablespoons butter, at room temperature, plus more for foil 1 shallot, finely chopped 1 whole red snapper, cleaned and scaled 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 to 10 fresh thyme sprigs 6 to 8 thin lemon slices Instructions: Preheat the oven to 350 degrees F. Line an oven tray (cookie sheet) with parchment paper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on the oven tray. Butter the foil. Combine the 4 tablespoons of butter and the shallots in a small bowl and set aside. Put the fish in the center of the foil. Season the entire fish with the shallot butter, inside and out and sprinkle with the salt and pepper. Put the thyme sprigs inside cavity and top the fish with lemon slices. Fold the edges of the foil over fish and seal. Bake the fish until cooked through, about 45 minutes. Transfer the fish to a platter. Open the foil and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2629,"Mac n Cheese Bar Kosher salt and freshly ground black pepper 16 ounces small elbow macaroni
3 tablespoons unsalted butter, plus more for greasing the baking dish
1 small onion, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
6 cups whole milk
8 ounces Brie, rind removed
8 ounces Gruyere, shredded
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
Kale chips Hot dogs, cut into bite-sized rounds
Chopped cooked bacon Peas
Ketchup
Hot sauce
Everything bagel seasoning
Chopped roasted red bell peppers Ranch dressing
Instructions: Bring a large pot of water to a boil; add salt. Cook the macaroni for 1 minute less than the timing listed on the package instructions. Drain the macaroni and set aside. Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside. In a large skillet or saucepan, melt the butter over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally until soft, 4 to 6 minutes. Stir in the cayenne, paprika, nutmeg and several turns of black pepper and cook for 2 minutes. Increase the heat to medium-high, whisk in the flour and cook for 1 minute. Add 3 cups of the milk and cook, stirring and whisking frequently, until thickened, 3 to 5 minutes; repeat with the remaining 3 cups milk. (I like to use a whisk if I see any lumps. Otherwise, I stir with a spoon or spatula.) Add the Brie and Gruyre, stirring until the cheese is completely melted. Take the skillet off the heat and stir in the cooked macaroni. Season to taste with salt and pepper. Transfer to the prepared baking dish. Sprinkle the top with the panko and Parmesan. Bake until golden brown on top, about 15 minutes. Allow to cool for a few minutes. Serve with a bar of ingredients on the side for your guests to choose! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2630,"Spicy Pork cl Stew 2 tablespoons vegetable oil 3 pounds boneless pork shoulder, diced Kosher salt 1 large white onion, diced 1 1/2 cups diced Hatch or Anaheim cl peppers 1 small green bell pepper, diced 1 small red bell pepper, diced 4 cloves garlic, minced 4 cups low-sodium chicken broth 1 pound Yukon gold potatoes, peeled and diced 2 15-ounce cans white hominy, drained and rinsed 1 large bunch cilantro, leaves chopped 2 tablespoons cornstarch Flour tortillas, warmed, for serving Instructions: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot. Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, cl peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes. Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes. Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas. Photograph by Kat Teutsch ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 2631,"Apricot Rice Pudding 1 cup raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio) 4 1/2 cups whole, 2 percent fat, or 1 percent fat milk 1/4 cup diced dried apricots 1/4 vanilla bean, split lengthwise 1/2 teaspoon freshly grated lemon zest 4 egg yolks 1/2 cup sugar Whipped cream, for garnish Instructions: In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 2632,"Key Lime Pie Doughnut Bites 2 cups egg yolks 2 cups key lime juice 1 3/4 cups sugar 1 1/2 sticks butter 16 ounces cream cheese 3 1/2 ounces sugar, plus more for coating 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 teaspoon vanilla extract 4 eggs Oil, for frying Instructions: For the key lime curd: In the bowl of a double boiler, mix together the yolks, lime juice, sugar and butter. Cook until a candy thermometer reads 183 degrees F. Cool the bowl in an ice bath and then transfer the curd to a squeeze bottle or pastry bag.
For the dough: In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Add the sugar and blend. In a medium bowl mix the flour, baking powder and salt. In a separate bowl mix the vanilla extract and the eggs. With the mixer running, alternately add the dry and wet ingredients and mix until smooth.
In a frying pan pour enough oil to cover the doughnut bites. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Scoop 1 ounce of the doughnut batter into the hot oil and fry until golden brown. Repeat for the remaining dough batter. Scoop out the doughnut balls with a slotted spoon, then toss in some sugar and fill the centers with some key lime curd. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2633,"Turkey-Apple Swedish Meatballs For the meatballs: 3 cups packed torn pumpernickel bread 1 cup whole milk 1 teaspoon Worcestershire sauce 2 tablespoons unsalted butter 1 tablespoon vegetable oil 6 small shallots, chopped (about 1/2 cup) 1 Granny Smith apple, peeled and grated 2 cloves garlic, minced Pinch of ground cinnamon Kosher salt and freshly ground pepper 1 1/4 pounds lean ground turkey 1 large egg Cooking spray For the gravy: 2 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken broth 1 1/2 teaspoons Worcestershire sauce Mashed potatoes, for serving (optional) Chopped fresh parsley and/or chives, for topping Instructions: Make the meatballs: Pulse the bread in a food processor to make fine crumbs. Add the milk and Worcestershire sauce and pulse to make a paste; set aside. Heat the butter and vegetable oil in a large nonstick skillet over medium heat; add the shallots and cook, stirring, until golden brown, about 8 minutes. Add the apple, garlic, cinnamon, 1 teaspoon salt and a few grinds of pepper and cook until the apple is tender, about 3 minutes. Stir in the breadcrumb mixture and cook, stirring, until thickened, about 4 minutes. Transfer to a large bowl and let cool completely. Add the turkey and egg to the bowl and beat with a mixer on lowspeed until well combined, about 4 minutes. Cover and refrigerate at least 30 minutes. Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray. Dampen your hands and form the meat mixture into 36 balls (about1 inch each). Arrange on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes. Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to make a smooth paste, about 3 minutes. Gradually whisk in the chicken broth, then add the Worcestershire sauce. Cook, whisking, until slightly thickened, about 5 minutes. Add the meatballs and simmer until firm and cooked through, about 10 minutes. Serve over mashed potatoes and top with parsley and/or chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2634,"Tuscan Bean Dip 1 small baguette, thinly sliced 4 cloves garlic 1 1/2 teaspoons kosher salt, plus additional for seasoning 1/4 cup extra-virgin olive oil 2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons) Pinch crushed red pepper 1 (15-ounce) can cannellini beans, rinsed and drained Crisp vegetables, for dipping (optional) Instructions: Preheat oven to 400 degrees F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly. Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables. ","[Chianti, Barbera, Montepulciano, Garnacha]" 2635,"Dirty Martini 2 1/2 shots Gin 1/2 shot of brine from cocktail olives 1/8 shot extra-dry Vermouth Instructions: Shake ingredients with ice in cocktail shaker and strain. Serve chilled. ","[Gin, Vermouth]" 2636,"Baked Cavatappi With Artichokes and Fennel Kosher salt 1 pound cavatappi 2 tablespoons extra-virigin olive oil, plus more for brushing 4 cloves garlic, sliced Pinch of red pepper flakes 1 28-ounce can plum tomatoes 1 15-ounce can plum tomatoes 4 large sprigs basil 1 cup fresh ricotta cheese 1 1/2 cups chopped frozen artichoke hearts, thawed 1 1/2 cups sliced fennel, sauteed 3 cups cubed fresh mozzarella cheese 1 cup freshly grated pecorino cheese Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the cavatappi until very al dente, 2 to 3 minutes less than the label directs; drain. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.) Stir the ricotta into the sauce, then add the artichoke hearts and fennel. Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 2637,"Spaghetti with Pecan-Herb Pesto 1 1/2 cups packed fresh basil leaves 1 1/2 cups packed fresh Italian parsley leaves 1 clove garlic 1/2 cup extra-virgin olive oil 1/4 cup freshly grated parmigiano-reggiano 1/2 cup pecans Kosher salt1 pound spaghetti Finely grated zest of 1 lemon Instructions: Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water. Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto. Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2638,"Pan-Roasted Chicken With Leeks 3 slices bacon, cut into 1/2-inch pieces 8 chicken drumsticks (about 2 pounds) Kosher salt and freshly ground pepper 3 cloves garlic, smashed 1 bunch leeks, white and light green parts only, halved lengthwise and sliced 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1/2 cup half-and-half 2 tablespoons chopped fresh parsley Lemon wedges, for serving Instructions: Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter. Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges. Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2639,"Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta 1/3 cup pine nuts 1 1/2 cups arugula 1 1/2 cups basil Kosher salt 1/2 cup grated parmesan cheese 1/2 cup extra-virgin olive oil 1/4 to 1/2 cup ricotta cheese (optional) Instructions: Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground. Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 2640,"Zucchini Hash 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1/2 pound zucchini, cubed 1/2 pound yellow squash, cubed 1/2 red onion, diced 1/4 cup chives, cut into 1/2-inch pieces Salt and freshly ground pepper Instructions: In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2641,"Grilled Wings with Honey Bourbon Glaze and Roquefort Dip 2 pounds chicken wings, drumettes and flats 1 cup kosher salt
1 cup white vinegar
1/2 cup sugar
1/4 cup chiles de arbol
1 tablespoon neutral cooking oil 1 yellow onion, thinly sliced
2 cups honey 1/2 cup very grainy mustard
2 cups bourbon whisky
1 cup crumbled Roquefort 1/2 cup sour cream
1/2 cup mayonnaise, such as Duke's
1 teaspoon cracked black pepper
1 teaspoon celery salt
Kosher salt
2 scallions, thinly sliced, for garnish
Instructions: For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat. In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes. For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes. Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated. Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter. For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold. Garnish the dip and grilled wings with the scallions just prior to serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 2642,"Raspberries Romanoff 1 pint carefully sorted raspberries 1/3 cup kirsch 1 1/2 cups heavy cream 1/4 cup powdered sugar (confectioners' sugar) Instructions: Marinate berries in 1/3 cup kirsch and chill. Beat cream stiff, gradually adding sugar. Mix lightly with the berries, chill thoroughly and serve in tall thin glasses, with thin unsugared wafers if desired. ","[Chardonnay, Moscato, Riesling]" 2643,"Ron's Carrot Cake with White Chocolate Buttercream Butter and flour, for greasing the pans 3 cups (13 1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup) 1 tablespoon baking powder 2 teaspoons salt 1 1/2 teaspoons baking soda 1 tablespoon ground cinnamon 1 1/2 teaspoons ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon cayenne pepper 6 ounces chopped walnuts (2 1/4 cups) 5 ounces (1 cup) raisins 3 cups sugar 1 3/4 cups vegetable oil 1 tablespoon vanilla extract 6 eggs 1 1/2 pounds carrots, shredded (6 cups) Ron's White Chocolate Buttercream, recipe follows 1 1/2 cups sugar 9 large egg whites, at room temperature 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool 8 ounces white chocolate, melted and cooled to room temperature Instructions: Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat.
Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
Divide the batter between the prepared pans. They will be about two-thirds full.
Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices. Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
Continue beating on low speed until cool, about 15 more minutes.
Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
Re-beat occasionally while frosting the cake to maintain a smooth texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2644,"Dijon Mustard and French Ham Sandwich 2 large baguettes 1 pound French or American ham 1 pound buffalo mozzarella 1 head romaine lettuce 3 tomatoes, sliced Dijon mustard Instructions: Begin by slicing each baguette into 3 sections. Cut each section in half horizontally. Layer each sandwich with desired amount of ham, mozzarella, lettuce, tomatoes, and mustard. To serve, plate on large dish and serve with French fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 2645,"Pesto Chicken Wrap with Sun-Dried Tomatoes 1/4 teaspoon salt or more to taste 1 cup plain couscous 1 garlic clove, peeled 2 cups fresh basil leaves 3 tablespoons olive oil 1/8 teaspoon freshly ground pepper 1/2 cup grated Parmesan cheese 1/3 cup coarsely chopped walnuts 4 large burrito-size flour tortillas 12 ounces shredded cooked chicken (3 to 4 cups) 16 sun-dried tomato halves packed in oil, drained and coarsely chopped 1 yellow bell pepper, cored, seeded, and diced Instructions: Pour 1 1/2 cups boiling water mixed with 1/8 teaspoon of the salt over the couscous in a small bowl. Cover well and set aside. To make the pesto: Combine the garlic, basil, olive oil, remaining 1/8 teaspoon salt, and pepper in a blender. Blend well until smooth. Stir in the cheese. Toast the walnuts in a small heavy dry skillet over medium heat, stirring constantly, until aromatic, watching closely to prevent burning, about 3 to 5 minutes. Set aside. To assemble: Heat the tortillas, one at a time, directly on a gas flame, on a grill, or in a hot skillet, turning frequently, until hot and pliable, about 5 to 15 seconds each. Or heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla. Distribute 2 tablespoons pesto, 1/2 scant cup couscous, 3/4 to 1 cup chicken, and a quarter of the walnuts, sun-dried tomatoes, and peppers evenly over tortilla, leaving a 1-inch border. Roll up into a wrap. Complete the wraps with the remaining ingredients. Or if you prefer, prepare all at once, assembly-line style. Cut in half on the bias. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2646,"Spiced Sugar Doughnuts 3 1/2 cups flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1 cup sugar 2 large eggs 3 tablespoons melted butter 1 cup milk Vanilla sugar Instructions: Into a large bowl sift the flour, baking soda, salt, cinnamon and allspice. In another large bowl combine sugar; eggs and melted butter.Whisk mixture to finish combining. Adds 1/3 cup of the milk and l cup flour mixture to bowl containing the sugar and eggs. Adds remaining flour mixture alternately with the remaining 2/3 cup milk, 1/3 cup at a time. Combine mixture well and chill for l hour. Turn dough out onto a lightly floured surface adding just enough flour to form a soft dough. Halve the dough and refrigerate one half while preparing the first batch of doughnuts. Roll dough l/3 inch thick and with a floured doughnut cutter, cut out rounds. Add enough oil to a deep fat fryer or heavy saucepan to measure 3 inches in depth. Heat the oil to 365 degrees F. Add doughnuts to heated oil along with the holes, 2 to 3 at a time until golden brown. Remove with a slotted spoon and drain on paper towels. Roll doughnuts and holes in vanilla sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2647,"Rice a Munee 1 tablespoon olive oil 2 tablespoons unsalted butter 1 cup broken vermicelli 2 cups basmati rice 3 ounces prosciutto, chopped 1 cup diced yellow onions 1 red bell pepper, diced 2 tablespoons minced garlic 3/4 cup frozen peas 1/2 cup white wine 3 1/2 cups chicken stock Salt and freshly cracked black pepper Instructions: In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2648,"Noodles with Sesame Sauce 2 tablespoons smooth peanut butter 2 tablespoons dark soy sauce 2 tablespoons chili oil 4 tablespoons sesame oil 2 tablespoons rice vinegar 2 teaspoons sugar in a bowl MSG 12 ounces dried wheat noodles 2 tablespoons sesame seeds, toasted Fresh coriander leaves, for garnish Instructions: Combine 2 tablespoons smooth peanut butter, 2 tablespoons, dark soy, 2 tablespoons chili oil, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, MSG, and 2 teaspoons sugar in a bowl. Boil 12 ounces oriental noodles. Drain. Add 2 tablespoons sesame oil, 2 tablespoons toasted sesame seeds, and the prepared sauce. Garnish with fresh coriander leaves. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 2649,"Cumin Beef Stir-Fry 1 pound skirt steak, cut along the grain into 1/4-inch-thick strips Kosher salt and freshly ground pepper 4 teaspoons cumin seeds 1 tablespoon low-sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon sugar 1 yellow bell pepper 1 Fresno cl pepper 1 bunch scallions 1 tablespoon plus 1 teaspoon vegetable oil 1 cup fresh cilantro (leaves and tender stems) 3 cups cooked white rice, for serving Instructions: Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the cl into very thin rounds and cut the scallions into 1-inch pieces. Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, cl, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate. Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 2650,"Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon 1 pound whole-wheat linguine 1/2 cup part-skim ricotta 3 tablespoons olive oil 1/2 pound French green beans, trimmed and halved lengthwise 1 clove garlic, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup halved cherry tomatoes 1 lemon, zested 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 reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine. Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 2651,"Tulip Cupcakes 1 cup white candy melts 1 12-ounce bag pink candy melts 1/2 cup vanilla frosting Yellow food coloring 12 cupcakes with vanilla frosting Yellow and black licorice sticks (from a bag of bridge mix) Instructions: Melt the white and pink candy melts separately. Arrange 12 plastic spoons facedown on a cutting board. Put the white candy melts in a resealable plastic bag, snip a corner and pipe short lines on the tip of each spoon. Dip the back of the spoons in the pink candy melts to cover; freeze until set, 5 minutes. Carefully pop off the petals and use the spoons to make more. (You'll need 6 to 8 petals per cupcake.) Tint the 1/2 cup vanilla frosting yellow with food coloring. Pipe a small amount on each cupcake in the center, then insert the licorice sticks. Arrange the candy petals around the yellow frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2652,"Basic Sugar Cookie Dough 1 stick unsalted butter, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 2 cups sifted all-purpose flour 1/4 teaspoon salt Instructions: Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes. Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 2653,"Giant Cookie Dough-Stuffed Pretzel Nonstick cooking spray, for the baking sheet 1 cup packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/4 cup milk
1 1/2 cups mini semisweet chocolate chips
Two 13.8-ounce tubes refrigerated pizza dough
1 large egg, lightly beaten
1 1/2 teaspoons baking soda Pearl sugar, for topping
Instructions: For the cookie dough and pretzel: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Beat the brown sugar, butter, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
Reduce the speed to low, add the flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips; set aside.
Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Spread the cookie dough in an even line lengthwise down the center of the dough and brush one of the long sides with the egg. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 35 minutes.
For the topping: Dissolve the baking soda in 1/4 cup hot water. Remove the pretzel from the oven and brush all over with the soda water, then brush with a thin coating of egg wash and sprinkle with the pearl sugar. Return to the oven and continue baking until dark golden brown and crisp, about 8 minutes more. Let cool 5 minutes before serving warm. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]

" 2654,"Grilled Paella with Chicken, Chorizo, Shrimp and Mussels 2 lemons 4 1/2 cups low-sodium chicken broth 2 1/2 teaspoons saffron threads 3/4 pound large shrimp (shells on) Kosher salt and freshly ground pepper 1 red bell pepper, chopped 1 onion, chopped 3 plum tomatoes, seeded and chopped 4 cloves garlic 2 pounds chicken drumsticks (about 10), patted dry 2 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika 7 ounces dried Spanish chorizo, thinly sliced 1/3 cup dry white wine 2 1/4 cups Bomba rice 1 cup pitted green olives, halved 1/2 cup frozen peas, thawed 1/2 pound small mussels, scrubbed and debearded 3/4 cup fresh parsley, finely chopped Instructions: Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates. Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container. Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika. Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate. Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes. Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open). Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves. ","[Chardonnay, Rioja, Garnacha, Pinot Noir]" 2655,"Mini Meatball Minestra and Grilled Provolone 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, diced 1 medium-large onion, chopped 3 cloves garlic, grated or finely chopped 2 heads escarole, chopped Salt and freshly ground black pepper Freshly grated nutmeg, to taste 1 (15-ounce) can cannellini beans, drained 2 quarts chicken stock 3 cups water 1 pound ground beef, pork and veal, meat loaf mix 1 large egg 2 handfuls bread crumbs Splash milk A handful grated Parmigiano-Reggiano, plus some to pass at table 1 teaspoon fennel seeds 1/2 teaspoon allspice A handful fresh parsley leaves, finely chopped 1 cup mini penne or ditalini pasta 1 lemon, zested, for garnish Instructions: In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 2656,"Savory French Toast with Swiss Chard and Eggs 3 tablespoons extra-virgin olive oil 1 small onion, thinly sliced 1 cup cherry or grape tomatoes 1 large bunch Swiss chard, chopped (leaves and stems separated)
Kosher salt and freshly ground pepper 7 large eggs 1/2 cup whole milk 1 tablespoon finely chopped fresh sage 4 1-inch-thick slices brioche 4 slices Jarlsberg or gruyere cheese (about 3 ounces) 1/4 cup hot honey Instructions: Preheat the oven to 200? F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop. Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2657,"Ham and Fontina Frittata 1 pound ham steak, from packaged meats case of market 1 tablespoon (1 turn around the pan) olive oil 2 tablespoons butter 12 extra large eggs 1/2 cup milk or half-and-half Salt and pepper 2 cups (8 to 10 ounces) Danish Fontina, shredded Instructions: Preheat oven to 400 degrees F. Trim any connective tissue and all fat off ham steak. Mince the meat into very small bits and set aside. Heat a 12-inch nonstick skillet with oven safe handle over moderate heat. Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat. Whisk together eggs and milk or half-and-half. Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs. Season eggs with a little salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout the eggs. As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the eggs begin to set. Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top. Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown. Serve frittata wedges directly from the skillet with a pie server. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2658,"Tomato Sauce Variations: Curry, Southwest and Provencal 3 tablespoons peanut oil 2 medium onions 3 garlic cloves, crushed and minced 1 1 /2 to 2 cups tomatoes, peeled chopped Bottle of unrefined peanut oil for display 2 tablespoons freshly grated ginger 2 tablespoons cider vinegar Ground cumin Ground coriander Turmeric Cayenne pepper Garam Masala 2 cups cooked chickpeas 2 fistsized red or white potatoes, boiled, peeled and cubed Shredded unsweetened Coconut Minced fresh cilantro Plain Yogurt Instructions: Add oil to saucepan on medium heat. Add onions, when soft and translucent, add garlic for about 1 minute. Then add tomatoes. Cook down into a thick sauce. Add remaining ingredients, stirring occasionally. When sauce comes to a boil lower heat and cook for 20 to 30 minutes. Serve on pasta or rice and garnishes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 2659,"BLAT Pizza 1 pound pizza dough 2 tablespoons olive oil, plus more for drizzling, optional
3 cups shredded mozzarella 12 ounces bacon, cooked and chopped
2 shallots, sliced thin
2 cups baby heirloom tomatoes, sliced
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan 1 avocado, sliced
2 cups baby arugula
Salt Instructions: Adjust oven racks to the top and bottom positions; preheat to 500 degrees F. Divide the pizza dough in half and roll into two 10-inch rounds. Place the rounds on the backs of two upturned rimmed baking sheets. Brush the edges of the crusts with the olive oil. Divide the mozzarella between the crusts. Sprinkle the bacon evenly over the tops, scatter with the shallots and dot with the tomatoes. Sprinkle with the pepper flakes and Parmesan. Place one baking sheet on the bottom rack and the other on the top. Bake for 7 minutes. Rotate the baking sheets and continue to bake until golden brown and bubbling, another 7 minutes. Remove from the oven and slide the pizzas onto a cutting board. Top with the avocado slices, scatter with the arugula and season with a pinch of salt. Drizzle with additional olive oil if desired. ","[Chardonnay, Barbera, Tempranillo, Garnacha]" 2660,"Crawfish and Pasta 2 tablespoons vegetable oil 1 large onion, finely diced (about 3/4 cup) 1 red pepper, julienned 1 yellow pepper, julienned 2 ribs celery, diced 1 teaspoon cayenne pepper 1/2 teaspoon dried oregano leaves 1 teaspoon salt 1 tablespoon flour 1 cup hot water 1 pound orzo pasta, cooked according to package instructions 1 pound peeled crawfish tails (available at fish market) 1/2 cup chopped green onions 1/3 cup cream Instructions: In a large skillet, heat oil. Add the onion, peppers, and celery and cook for 5 to 6 minutes or until soft. Add the cayenne pepper, oregano, and salt, and cook for 2 minutes. Add the flour and cook for 1 minute, toasting the flour to a light brown color. Add the hot water and bring to a boil. Reduce the heat and simmer mixture for 10 minutes. As sauce simmers, cook the pasta, timing pasta to finish cooking at the same time as the sauce. Add the crawfish to sauce, and continue simmering for 5 minutes. Add the green onions and cook for 1 minute more. Add cream and heat gently. Spoon crawfish mixture over orzo pasta in large pasta dishes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2661,"Marinara Sauce 4 ounces grapeseed oil 1 cup medium dice carrots
1 cup medium dice celery
1 cup medium dice onions
6 cloves garlic
1 teaspoon cl flakes
1/2 cup white wine
1 large potato, peeled, cut into medium-size pieces and blanched 4 cups crushed tomatoes 1 tablespoon tomato paste
1 tablespoon fresh oregano leaves
5 fresh basil leaves
Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter
Instructions: Heat the oil in a sauce pot over medium heat. Saute the carrots, celery and onions, followed by the garlic. Cook to lightly caramelize the vegetables. Add the cl flakes and cook for 30 seconds. Deglaze with the wine and cook out the alcohol for about 1 minute. Add the potatoes, tomatoes and tomato paste. Stir and cook for about 5 minutes. Remove from the heat and add the oregano and basil, and season with salt and pepper. Transfer to a blender and blend to desired consistency. Return the sauce to the sauce pot and swirl in the butter to level out the acidity of the sauce. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 2662,"Pastel de Tres Leches Three Milk Cake 10 eggs, kept at room temperature for 1/2 hour 1 cup all-purpose flour, sifted 1 tablespoon baking powder 1 cup granulated sugar 1 tablespoon vanilla extract Confectioners' sugar 2 cups heavy cream 1 teaspoon vanilla extract 1/2 cup confectioners' sugar, sifted 2 cups chopped strawberries or Guyaba or other fruit, in 1/2-inch pieces 3/4 cup sweetened condensed milk 1/2 cup crema or half-and-half 1 cup evaporated milk 2 tablespoons rum, brandy, mezcal, or other liquor of your choice 1/2 cup (1 stick) butter, softened 1 teaspoon vanilla extract 1 1/2 cups confectioners' sugar, sifted 2 tablespoons milk Instructions: Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together. Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the \ribbon stage. Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more. Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in. Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm. For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in. For the soaking liquid: Mix the milks with a whisk. Add the liquor. For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk. To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 2663,"Mini Biscuit Breakfast Sandwiches With Spicy Frittata 2 1/4 cups of your favorite all-purpose baking mix, such as Bisquick About 1/3 cup buttermilk, plus more for brushing About 1/3 cup milk 2 jalapenos
1/4 cup heavy cream
8 large eggs
Kosher salt and freshly ground pepper
3 tablespoons canola oil
8 ounces breakfast sausage
1 small yellow onion, small dice (about 1 cup)
1 cup shredded sharp Cheddar cheese
1 large green tomato, quartered lengthwise and thinly sliced
Instructions: Position an oven rack in the top third of the oven and preheat to 450 degrees F. Prepare the biscuits according to the package directions, replacing half of the milk with buttermilk (this will amount to about 1/3 cup milk and 1/3 cup buttermilk for most mixes). Roll or pat the dough into an approximately 8-inch round about 1/2 inch thick. Use a 2-inch round biscuit cutter to cut biscuits out of the dough. You can reroll the scraps once and cut additional biscuits, making 14 to 16 biscuits total. Transfer the cut biscuits onto an ungreased baking sheet and brush lightly with the remaining buttermilk. Bake until the tops are golden brown, 6 to 8 minutes. Allow to sit at room temperature while you prepare the eggs. Change the oven setting to broil. Put the jalapenos on a small baking sheet and place under the broiler until charred all over, turning the jalapenos as needed, about 5 minutes. Transfer to a small bowl and cover with plastic wrap. Let sit for 5 minutes, and then peel the skin away from the jalapenos. Roughly chop into small pieces, removing the seeds if you do not want the eggs too spicy. Set aside. Whisk the cream, eggs and some salt and pepper together in a large bowl. Heat the canola oil in a 10-inch nonstick ovenproof saute pan over medium-high heat. Add the breakfast sausage and cook until browned, breaking up the meat with a wooden spoon, 4 to 6 minutes. Use a slotted spoon to remove the browned meat to a plate. Reduce the heat to medium, add the onions and cook until lightly caramelized, 4 to 6 minutes. Add the chopped jalapenos and browned sausage back to the pan and stir to combine. Pour the egg mixture into the pan and cook until the eggs just start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 3 minutes. Place the frittata under the broiler and broil until lightly puffed and the top is golden brown, about 3 minutes. Let stand for 5 minutes. Meanwhile, turn off the broiler and place the biscuits back in the oven. The residual heat of the oven will warm the biscuits through. After 5 minutes, use a rubber spatula to loosen the frittata from the pan and invert it onto a cutting board. Cut into 14 to 16 pieces (depending on how many biscuits you baked). Split open the warm biscuits and sandwich a piece of frittata and some sliced green tomato between each biscuit. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2664,"Sherla's Southern Greens 1 pound bacon, diced 2 Spanish onions, sliced 4 cloves garlic, sliced thin 1 pound collard greens 1 pound kale 1 pound mustard greens 1 pound Swiss chard 1 teaspoon red cl flakes 1 large pinch salt 1/4 cup red wine vinegar 1 teaspoon sugar Your favorite hot sauce (I love Sriracha) Instructions: In a large Dutch oven, add the bacon to the pan over medium heat and cook until the fat begins to render. When the bacon is almost crisp, add the onions and sweat for 3 minutes. Add the garlic and sweat for an additional minute. Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the cl flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes. Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes. Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 2665,"Swordfish Panini with Arugula and Lemon Aioli 2/3 cup mayonnaise 1 lemon, zested 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons olive oil 4 (6-ounce) pieces swordfish, about 1-inch thick Salt and freshly ground black pepper 1 tablespoon herbes de Provence 2 cloves garlic, minced 1 loaf focaccia bread 2 ounces (about 2 cups) fresh arugula greens Instructions: For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside. For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish. Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 2666,"Zing! Sauce 1 cup chopped fresh herbs, such as parsley, cilantro, basil, mint, or a combination 1 jalape?o or serrano chili, seeded for less heat, roughly chopped
1 garlic clove, smashed
1/4 cup vegetable or olive oil
2 tablespoons lime juice
3/4 teaspoon kosher salt
Instructions: Combine all ingredients in a blender or food processor and process until smooth. Sauce will keep in the fridge for about a week. Give it a stir before using. ","[Riesling, Vermentino, Sauvignon Blanc, Albari?o]" 2667,"Robert Duvall's Crabcake Recipe 1 pound jumbo lump crabmeat 2 tablespoons mayonnaise 1/2 teaspoon salt 1/2 teaspoon dried mustard 1/2 teaspoon cayenne pepper 1/2 teaspoon Worcestershire sauce 2 lightly beaten eggs 1/2 small onion, finely chopped 17 saltine crackers, finely chopped 1/3 cup corn oil Instructions: Preheat oven to 350 degrees. Mix all ingredients gently, without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2668,"Curry Mango Dip 4 ounces cream cheese, softened 8 ounces sour cream 1 1/2 tablespoons curry 1/2 teaspoon cayenne 1/2 cup mango chutney Instructions: In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables. ","[Chardonnay, Riesling, Gewrztraminer]" 2669,"Throwdown's Fish Escovitch 1 large red onion, thinly sliced and rings separated 1 cup red wine vinegar 2 tablespoons sugar 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons chopped fresh thyme leaves 4 cups fresh orange juice 1 habanero or Scotch Bonnet 6 whole allspice berries 2 teaspoons grated orange zest White wine vinegar Salt and freshly ground black pepper Honey, to taste, optional 1 cup extra-virgin olive oil 1/2 cup freshly chopped basil leaves Salt and freshly ground black pepper 1 cup rice flour Salt and freshly ground black pepper 1 cup water Peanut oil or canola oil 2 pounds pink snapper skin-on fillets, cut into 2-inch strips Fresh basil leaves, for garnish Instructions: Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Transfer to a bowl. Combine the vinegar, sugar, salt and pepper in a small saucepan and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, let cool slightly then pour the mixture over the onions. Cover and refrigerate for at least 4 hours. Stir in thyme before serving. Put the orange juice in a medium nonreactive saucepan and bring to a boil. Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries. Cook until thickened and reduced to about 1 cup. Strain into a bowl and let cool slightly. Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed. Combine the oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper. Whisk together the flour, salt, pepper and enough water to make a batter with the consistency of crepe batter. Let sit 5 minutes. Heat 2-inches of oil in a medium high-sided saute pan over high heat until it begins to shimmer. Put the flour in a large shallow bowl and season with salt and pepper. Season the fish with salt and pepper and dredged lightly in the flour, tapping off excess. Dip the fish in the batter and let excess drip off. Fry until golden brown. Drain on paper towels. Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions. Garnish with basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 2670,"Quickest Roasted Chicken Dinner 2 chicken breasts with skin and on the bone 4 paper thin lemon slices 8 cloves garlic, thinly sliced 4 sprigs thyme or any fresh herb you like Coarse grained salt and cracked black pepper 1 cup fat-free, low sodium chicken broth 1 lemon, juiced Instructions: Preheat oven to 450 degrees F. Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom. Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2671,"French Chocolate Bark 8 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped 1 cup whole roasted, salted cashews 1 cup chopped dried apricots 1/2 cup dried cranberries Instructions: Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 2672,"Ally's Eggplant Parmesan 2 eggplants Whole wheat organic flour 5 brown omega-3 cage-free eggs or egg whites Italian-flavored breadcrumbs or whole wheat breadcrumbs Olive oil 3 cups homemade plum tomato sauce 1 1/2 cups 2-percent mozzarella cheese Instructions: Preheat the oven to 350 degrees F. Prepare a cookie sheet with parchment paper (to help with sticky pieces and cleanup). Peel the eggplant skin off, slice into thin pieces (round or oblong) and set aside. Prepare three large mixing bowls. Fill the first mixing bowl with flour. Whisk the eggs in the second mixing bowl. Fill the third mixing bowl with breadcrumbs. Lightly pat the eggplant in the flour on both sides, and then dip into eggs and finally the breadcrumbs. Place the eggplant on the prepared cookie sheet. Lightly drizzle olive oil on the eggplant. If you have a brush, brush the eggplant lightly. It doesn't need a lot of olive oil to get the crispiness. Bake the eggplant until crispy, about 15 minutes. In a lasagna-style baking dish, spread a light blanket of tomato sauce on the bottom. When starting the layers, lay the eggplant down side by side covering the bottom of the pan. It is best to use 1/2 ounce mozzarella and a little bit of sauce on each eggplant piece to keep it moist. Repeat this two to three times. Cover the baking dish with aluminum foil and place into the oven for 25 minutes. Add more mozzarella to the top of the eggplant during the last 5 minutes of baking; it is a great way to avoid the cheese burn. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 2673,"Skillet Cornbread With Strawberry Jam 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1/4 cup sugar, plus more for sprinkling 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 large eggs, lightly beaten 1 stick unsalted butter, melted 1 pound strawberries, hulled and halved 1 lemon Juice of 1/2 orange Pinch of salt 1/2 cup sugar 1 tablespoon unsalted butter Instructions: Make the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk in the milk, buttermilk, eggs and almost all of the melted butter, reserving about 1 tablespoon for brushing the skillet. Carefully remove the hot skillet from the oven and brush the bottom and sides with the reserved melted butter. Pour the batter into the skillet, return to the oven and bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Let cool 10 to 15 minutes, then sprinkle lightly with sugar for texture. Meanwhile, make the jam: Cut the strawberries width-wise into 1/4-inch-thick slices (the slices should be thin enough to bend slightly). Using a vegetable peeler, remove the zest from 1/3 of the lemon with a light touch, leaving the pith behind; transfer to a large bowl. Squeeze the lemon juice into the bowl. Add the orange juice, salt, sugar and strawberries and toss. Cover and refrigerate until the cornbread is out of the oven. Melt the butter in a large skillet over medium-high heat. Add the strawberry mixture and cook, stirring, until the juices reduce and thicken slightly, about 10 minutes. Slice the cornbread and serve with the strawberry jam. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2674,"Sweet Fruit Compound Butter 2 sticks (1 cup) unsalted butter, at room temperature 1/4 cup blackberry jam 1 tablespoon minced fresh mint leaves 1/2 teaspoon salt Instructions: Add the butter to a large mixing bowl and beat with a wooden spoon or rubber spatula until smooth. Add the jam, mint and salt and swirl in until partially incorporated. Roll into a log using a sheet of parchment, or pack into a ramekin, and refrigerate until firm, about 2 hours. Serve atop pancakes, waffles or French toast. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 2675,"Cookie Truffles 2 cups roughly crumbled sugar cookies 1/2 cup confectioners' sugar
4 ounces cream cheese, softened
2 tablespoons chocolate-hazelnut spread
Toppings of your choice, such as crushed pretzels, toasted and finely chopped pistachios and chocolate cookie crumbs, for rolling Instructions: Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 2676,"Crepes with Blueberry Stuffing and Rhubarb Compote 2 eggs 1/2 cup milk 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup flour Unsalted butter for skillet 1 tablespoon orange or tangelo marmalade Blueberry stuffing, recipe follows Rhubarb compote, recipe follows Mint, for garnish 1 cup blueberries 1 tablespoon granulated maple sugar or syrup 1/2 cup sour cream 2 cups cut up fresh or frozen rhubarb 2 tablespoons frozen orange juice concentrate 1/4 cup sugar 1 tablespoon cornstarch Instructions: Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter. Blueberry Stuffing: In a bowl, gently fold together the blueberries, maple sugar and sour cream. Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens. To serve, place the crepes on a platter and schmear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2677,"Herb and Garlic Roast Pork Loin with Roasted Pears and Onions 1 1/2 pounds boneless pork loin Kosher salt and freshly ground black pepper 4 tablespoons olive oil 2 tablespoons unsalted butter 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley, plus more for serving 1 1/2 teaspoons minced fresh rosemary 1 clove garlic, minced, plus 2 whole heads garlic 1 cup panko breadcrumbs 2 tablespoons Dijon mustard\u202f 2 large Bosc pears, peeled, cored and cut into 1/2-inch-thick wedges 1 medium onion, peeled and cut into 1/2-inch-thick wedges 1 tablespoon white balsamic vinegar Instructions: Preheat the oven to 375 degrees F. Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes. Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 2678,"Cod Fish Cakes 1/2 pound salt cod 1 small onion, thinly sliced 1 bay leaf 4 peppercorns 2 cups water 2 to 3 cups boiled potatoes Seasonings (possible suggestions: onion, parsley, black pepper, or other) 2 eggs Salt Butter or bacon drippings 2 cups cornmeal Instructions: Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours. Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it. Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming. In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 2679,"Berry Shortcakes 1 3/4 cup flour 2 tablespoons sugar, and 2 additional tablespoons 1/2 teaspoon salt 2 tablespoon baking powder 1/2 stick unsalted sweet butter, chilled 1/2 cup light cream 4 cups mixed berries, fresh or frozen, thawed and drained Whip cream Instructions: Preheat oven to 450 degrees. Sift flour, sugar, salt and baking powder together into a large bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles peas. Pour in the cream and stir in with a fork until the dough comes together. Roll out the dough on a lightly floured surface to about a 1/2 inch thickness. Cut out 3\ circles with a cutter or a glass. Repeat process until most of the dough is used. Transfer rounds to a greased baking sheet. Sprinkle tops with extra sugar and bake for 10 minutes, or until golden brown. Assemble dessert by slicing biscuits in half and topping with mixed berries. Replace top half and top with more berries. Top with whipped cream ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2680,"Sundried Cherry Pesto with Purple Passion Rice 1/2 cup sundried cherries 1/4 cup white wine 1 tablespoon olive oil 1 1/2 links vegetarian sausages, sliced on the bias 1 portobello mushroom, thinly sliced 1 carrot, julienned 1/2 cup julienned leeks 1/2 cup fresh basil leaves 1/4 cup roasted walnuts 6 to 10 cloves roasted garlic 1 cup virgin olive oil 1/4 cup grated Pecorino Romano cheese (or omit if vegetarian) 2 cups cooked purple passion rice 1/2 cup baby spinach Instructions: In a small sauce pot combine the cherries and wine, reduce by 1/3 and let cool. While the cherries are cooling, heat 1 tablespoon olive oil in a large saute pan and saute sausages, mushroom, carrot, and leeks, until soft and the sausages are cooked through, about 4 minutes. Remove the pan from the heat and set aside. Finish the pesto by combining the cherries, basil, walnuts, and garlic in a food processor and pulse. While blending, slowly add 1 cup of olive oil until all is incorporated and you have a well-emulsified pesto. Remove pesto to a mixing bowl and, if using, fold in the cheese. To the sauteed vegetables, add 2 cups of purple passion rice, cooked to manufacturer's specifications, toss with the pesto, and baby spinach. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2681,"Smoked Paprika Open Face Lasagna 2 tablespoons olive oil, plus 2 tablespoons extra-virgin olive oil 1/4 pound Mexican chorizo sausage, removed from casing 1 pound ground beef 1 onion, diced 2 cloves garlic, chopped 1 cup red wine 1 (28-ounce) can crushed Italian tomatoes 3 tablespoons smoked paprika, divided 1/2 cup panko bread crumbs 2 tablespoons heavy cream 1 tablespoon salt 8 lasagna noodles 1 cup chopped flat-leaf parsley 1 cup grated manchego cheese Instructions: Heat the 2 tablespoons of oil in a wide pot over medium-high heat. Once hot add the chorizo, ground beef onion, and garlic. Using a spatula, break up the meat as small as you can as it browns. Saute until dark brown, about 10 minutes. Add the red wine and simmer until the wine is reduced by half, about 1 minute. Stir in the tomatoes, 2 tablespoons smoked paprika, panko, heavy cream, and salt. Cover the pot, reduce the heat to very low, and cook for 15 minutes. Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and cook according to the package instructions. Drain and set aside. Put 1 lasagna noodle on each of 4 plates. Spoon the meat mixture over the pasta and spread it out evenly. Sprinkle on about 1/8 of the parsley and grated manchego. Lay another lasagna noodle on top. Sprinkle with more parsley and manchego over the second noodle and dust with remaining 1 tablespoon smoked paprika. Drizzle with extra-virgin olive oil and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 2682,"Blood Orange Trifles 5 blood oranges 2/3 cup sugar 3 tablespoons orange-flavored liqueur 3 large egg yolks 1 teaspoon lemon juice 1/2 cup cold heavy cream 14 crisp ladyfingers, broken in half Chopped pistachios, for topping Instructions: Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds. Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool. Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard. To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios. ","[Ros, Prosecco, Vinho Verde, Albari?o]" 2683,"Frittata Subs 2 tablespoons extra-virgin olive oil 1 onion, chopped 2 bell peppers (1 red, 1 green), chopped Kosher salt and freshly ground pepper 10 large eggs, lightly beaten 1/2 cup milk 1/4 cup chopped fresh parsley 8 slices provolone cheese (about 4 ounces) 4 hero rolls, split Jarred pepperoncini, drained and chopped, for topping Potato chips, for serving Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and bell peppers, season with salt and pepper and cook, stirring occasionally, until the vegetables start softening, about 5 minutes. Meanwhile, whisk the eggs with the milk, parsley, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour into the skillet and stir to combine. Cook until the eggs start setting around the edge, about 1 minute. Transfer the skillet to the oven and bake until set in the middle, about 8 minutes. Top with the cheese, then continue baking until melted, 1 to 2 minutes. Let sit 5 minutes. Meanwhile, toast the rolls on a baking sheet, 3 to 5 minutes. Cut the eggs crosswise into 4 slices, then cut each slice in half; sandwich between the rolls and top with the pepperoncini. Serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2684,"Chicken With Peppers and Goat Cheese 3 medium red, orange or yellow bell peppers, sliced 1 small shallot, chopped 1 clove garlic, finely chopped 1 jar Bertolli? Tomato & Basil Sauce 3 ounces goat cheese, crumbled 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick 1/3 cup all-purpose flour 2 Tbsp. olive oil, divided Instructions: Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced. To serve, spoon sauce over chicken and sprinkle with goat cheese. Cost per recipe*: $17.63. Cost per serving*: $4.41. *Based on average retail prices at national supermarkets. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 2685,"Soy Beurre Blanc 2 tablespoons unsalted butter, plus 2 sticks, cut into small cubes and very cold 1 shallot, sliced 1 1/2 cups dry white wine 1/2 cup seasoned rice vinegar 2 teaspoons whole peppercorns 1 tablespoon soy sauce Instructions: In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes. Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan. Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more. While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified. Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy. Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve. Refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2686,"Black Bean Soup 1 pound black beans, picked over, rinsed and drained 2 tablespoons extra-virgin olive oil 1 medium onion, diced 1 carrot, diced 2 cloves 1 head garlic, halved crosswise 2 bay leaves 2 teaspoons dried oregano 2 smoked ham hocks, about 1 1/2 pounds (substitute ham or bacon) 9 cups water 2 teaspoons kosher salt 1/4 to 1/3 cup dry sherry or dark rum Freshly ground pepper 1/2 to 1 teaspoon balsamic vinegar Instructions: Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and cook for 5 minutes. Remove from the heat, cover, and set aside for 1 hour. Drain, and reserve the beans. In a large soup pot heat the oil over medium to medium-high heat. Add the onions and carrots, and cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic. Add to the pot with the bay leaves, oregano, the beans and hocks. Add the water and bring to a full rolling boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours. Pull the pot off the heat and cool slightly. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth. Additional water can be added to desired consistency. Add the sherry and vinegar and combine well. Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 2687,"Remoulade Sauce 1/4 cup fresh lemon juice 3/4 cup vegetable oil 1/2 cup chopped onion 1/2 cup chopped green onions 1/4 cup chopped celery 2 tablespoons chopped garlic 2 tablespoons prepared horseradish 3 tablespoons Creole whole-grain mustard 3 tablespoons prepared yellow mustard 3 tablespoons ketchup 3 tablespoons chopped parsley leves 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/8 teaspoon freshly ground black pepper Instructions: Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2688,"Creamy Dreamy Vanilla Ice Cream 3 cups half-and-half One 14-ounce can sweetened condensed milk
1/4 cup granulated sugar
Seeds scraped out from 1 vanilla bean, or 1 tablespoon pure vanilla extract Pinch kosher salt
Instructions: Whisk the half-and-half, condensed milk, sugar, vanilla seeds and salt together until sugar is dissolved. Churn the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Transfer the ice cream to a freezer-safe container and freeze until firm, at least 1 hour, before serving. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 2689,"Spicy Coconut Dressing 1 cup coconut cream, canned 2/3 cup lime juice 1/3 cup scallions, thinly sliced 2 1/2 teaspoons curry powder 1 green cl, minced 2/3 teaspoon salt Instructions: Whisk together coconut cream and juice. Stir in green onions, curry powder, green cl and salt. Serve over thinly sliced jicama, red onion and orange sections. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 2690,"Spiced Beef Patties with Couscous 2 carrots, finely grated 3 tablespoons extra-virgin olive oil 3 tablespoons chopped dried apricots or golden raisins Kosher salt and freshly ground pepper 1 1/2 cups couscous (10 ounces) 1/2 cup plain yogurt 1/4 cup finely chopped fresh cilantro 2 teaspoons hot paprika 1 1/2 pounds ground beef chuck 3 scallions, finely chopped 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon Instructions: Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, 1/4 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve. Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside. Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick oval patties. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluff the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 2691,"Sour Cream Coffee Cake 2 sticks butter, at room temperature, plus more for greasing 2 cups all-purpose flour, plus more for dusting 2 cups granulated sugar 2 large eggs 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 1/2 cup finely chopped pecans 1/2 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 1 cup confectioners' sugar 1 1/2 tablespoons milk, plus more if needed 1/2 teaspoon vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan. Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla. For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon. Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack. For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2692,"Old Town Tortilla Factory's Millionaire Margarita 2 ounces Jose Cuervo Reserva de la familia 3/4 ounce Corano Marnier 150th Anniversary - Grand Marnier 1 1/2 ounces fresh lime juice Instructions: Combine ingredients and enjoy. ","[Tequila, Cointreau, Triple Sec]" 2693,"Spicy Sausage Sauce 2 tablespoons extra-virgin olive oil 1 pound spicy Italian sausage links 1 tablespoon thinly sliced garlic 2 serrano chiles 1 cup lightly packed, torn fresh basil leaves 1 (28-ounce) whole tomatoes, pureed with their juices Gray salt Freshly ground black pepper Instructions: Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate. The sausages will then fry in their oil when water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chiles and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper. Cut the sausage links in half lengthwise, then crosswise into 1/4-inch pieces, creating half-moons. Return the sausages to the saucepan and heat through. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 2694,"Dalgona Candy 1 tablespoon granulated sugar 1/8 teaspoon baking soda Instructions: Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside. Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes.
Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds.
Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2695,"Grammy Carl's Rule For Molasses Cookies with Boiled Marshmallow Frosting 1 cup dark brown sugar 8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups all-purpose flour
3/4 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoon baking soda
1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar
Kosher salt
3 large egg whites
8 marshmallows
1 teaspoon vanilla extract Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined. Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread. Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting. For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted. Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract. Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2696,"Tangy-er Tacos 2 pouches (4.5 oz) 8, 6-inch flour tortilla shells 1 cup fresh Coleslaw mix (cabbage, carrots) 2 Tomatoes, chopped Guacamole (optional) Cheddar or Monterey Jack Cheese (optional) Cilantro, chopped (optional) Green onions, sliced (optional) Lemon and lime slices, for garnish Instructions: Heat tortillas in microwave on high for 10 - 15 seconds to soften and place two shells on each plate. Mix Tuna Creations and coleslaw in small bowl Place ~1/4 cup tuna and coleslaw on one half of each tortilla. Top with tomatoes, Guacamole and cheese, as desired. Garnish with cilantro and sliced green onions. Sprinkle with lemon and lime juice as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2697,"Raclette Potato Skins 4 medium-large russet potatoes 4 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper
8 ounces deli-sliced Black Forest ham 6 ounces raclette cheese, shredded (rind removed) 1 small shallot, thinly sliced and separated into rings Sliced cornichons and chopped chives, for topping Instructions: Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ? F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly. Cut the potatoes lengthwise into quarters. Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell. Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 2698,"Earl Grey Cookies 1 3/4 cups all-purpose flour, plus more for dusting 8 ounces (2 sticks) unsalted butter, at room temperature, cut into pieces
3/4 cup confectioners' sugar
1/4 cup almond flour
2 tablespoons loose Earl Grey tea leaves
2 teaspoons orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon almond extract
1/4 cup sanding sugar, for garnish
Instructions: Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2699,"Ratatouille Tart with Caramelized Onion-Tomato Jam 2 tablespoons olive oil 2 Vidalia onions, thinly sliced 2 teaspoons kosher salt 2 cloves garlic, minced 10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds) 1/2 cup molasses 1/2 cup light brown sugar 1/2 cup cider vinegar 1/2 teaspoon allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon chipotle powder 1 sheet frozen puff pastry, thawed Flour, for dusting 1/2 to 3/4 cup Caramelized Onion-Tomato Jam 3 Roma tomatoes, sliced 1/4-inch thick 1 Japanese eggplant, sliced 1/4-inch thick on a mandoline 1 yellow squash, sliced 1/4-inch thick on a mandoline 1 zucchini, sliced 1/4-inch thick on a mandoline 1 to 2 roasted red peppers, julienned 2 to 3 tablespoons olive oil Kosher salt and freshly cracked black pepper 3 teaspoons chopped fresh oregano, divided 1/2 cup crumbled goat cheese Instructions: In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more. Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes. Yield: 3 cups Preheat the oven to 400 degrees F. Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks. Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano. Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 2700,"Hot Dates 16 dates, pitted 3 Cheddar cheese snack sticks, cut in 1/2-inch cubes 16 whole almonds 8 slices bacon, cut in 1/2 Instructions: Preheat oven to 450 degrees F. Soak 1/6 toothpicks in water for about 15 minutes. Slice open dates, and stuff each with a cube of Cheddar cheese and 1 almond. Wrap each date with a bacon slice, and secure with a toothpick. Place wrapped dates on a baking sheet, and bake for 12 to 15 minutes in the oven, turning once, until bacon is evenly browned. ","[Chardonnay, Riesling, Sparkling Shiraz]" 2701,"Muffuletta 3 to 4 ounces Muffuletta Mixture, recipe follows 1 sourdough bread roll (or bread of choice), split
5 to 6 slices Genoa salami
2 to 3 slices mortadella
1 to 2 slices provolone
2 1/2 cups Kalamata olives 2 1/2 cups Sicilian olives
2 1/2 cups mild giardiniera
1 cup sliced pepperoncini
3/4 cups artichokes
3/4 cups coarsely chopped mushrooms 1/3 cup crushed red bell peppers
3/4 cup chopped garlic
1 cup olive oil
1/4 cup canola oil
2 tablespoons Sicilian spice blend 1 tablespoon dried oregano
3 teaspoons dried parsley
1 teaspoon ground black pepper
Instructions: Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve. Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 2702,"Raspberry Jazz Spinach Salad 1 bunch fresh spinach 1 avocado, peeled, pitted and sliced 1/4 cup chopped red onion 1/2 cup raspberries 1/4 cup seeded and finely chopped jalapenos 1/4 cup balsamic vinegar 1 tablespoon pine nuts (can be substituted with slivered almond or walnuts) Instructions: Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2703,"Parisian Margarita 1 pint glass 1 shaker 1 1/2 ounces gold tequila 3/4-ounce Triple Sec 3 ounces margarita mix 3/4-ounce Chambord
Instructions: Fill cocktail glass with ice and set aside to chill. Pour tequila, Triple Sec, and margarita mix over ice in pint glass and cover. Shake well. Empty ice from cocktail glass. Using the strainer, poor mixture into cocktail glass. Pour Chambord slowly over spoon into cocktail glass. ","[Tequila, Cointreau, Grand Marnier]" 2704,"Kuku Sabzi 8 large eggs 6 cups packed mixed fresh herbs (cilantro, dill and parsley), roughly chopped 5 medium scallions, roughly chopped 1 tablespoon ground turmeric 1 1/2 teaspoons ground sumac, plus more for serving
Kosher salt and freshly ground pepper 1/4 cup whole-milk Greek yogurt, plus more for serving 2 tablespoons extra-virgin olive oil, plus more for serving
1/2 cup walnuts, roughly chopped 3 tablespoons dried currants 4 small or 2 large pieces pita bread Lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes, for serving Instructions: Preheat the oven to 375 ? F. Crack the eggs into a blender and give them a quick pulse just to whisk them. Add the herbs, scallions, turmeric, sumac, 1/2 teaspoon each salt and pepper and the yogurt. Pulse to chop the herbs, then blend on high speed until smooth. Heat the olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture, breaking up any clumps of herbs. Sprinkle with the walnuts and currants and cook until the eggs start to set around the edges, 2 to 4 minutes. Transfer the skillet to the oven and cook until the center is set but still slightly jiggly, 8 to 10 minutes. Remove from the oven and let sit 5 minutes. Meanwhile, warm the pita in the oven. Slice the kuku sabzi and the pita into wedges and divide among plates. Serve with lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes. Add a dollop of yogurt to each plate; drizzle the yogurt with olive oil and sprinkle with sumac. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 2705,"Wild Mushroom and Parsley Saute 2 tablespoons butter Garlic clove, minced 1 tablespoon white wine vinegar 10 ounce package mushrooms, wiped clean trimmed and thinly sliced 4 ounces wild mushrooms, trimmed and thinly sliced 2 cups (packed) curly parsley leaves, stemmed and finely minced Salt and pepper Instructions: Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender. Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2706,"Takoyaki 1 1/2 cups Dashi, recipe follows (or 1 1/2 teaspoons instant dashi powder, such as Ajinomoto\u2019s Hondashi, dissolved in 1 1/2 cups water) 2 large eggs 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt Vegetable or canola oil, for the pan 4 ounces cooked octopus, cut into 1/3-inch pieces 3 scallions, thinly sliced 1/3 cup tenkasu (tempura bits) 2 tablespoons drained beni shoga or kizami beni shoga (pickled red ginger), minced Takoyaki sauce Mayonnaise, preferably Japanese Kewpie (in a squeeze bottle) Aonori (powdered or flaked dried green seaweed) Katsuobushi (dried bonito flakes) One 4-inch-square piece kombu (dried kelp; about 10 grams) 3/4 cup packed katsuobushi (dried bonito flakes; about 15 grams) Instructions: Whisk together the Dashi and eggs in a large bowl. Add the flour, baking powder and salt and whisk just until smooth. Transfer the batter to a 1-quart measuring cup or bowl with a spout for easy pouring. Heat a takoyaki pan over medium heat (see Cook's Note). Generously grease the \u201choles\u201d and the entire surface using a pastry brush. Fill each hole about three-fourths of the way with batter (see Cook\u2019s Note). Working quickly, place the following in each hole: 2 to 3 pieces of octopus, a pinch of scallions, a pinch of tenkasu and a pinch of beni shoga. (If you find that the batter is cooking too quickly, reduce the heat a bit. It may take a few tries to get the timing down.) Top off each hole with a little more batter \u2014 it\u2019s fine if it overflows a bit. Let cook until the bottom of each takoyaki is set but the inside is still wet, about 3 minutes. Working quickly, use 1or 2 skewers or chopsticks (I find it easier with 2) to turn each takoyaki about 90 degrees, cutting through any batter on the surface between the holes and \u201cscraping\u201d it into each hole as you go, forming a rough ball shape. Let any batter run out of the balls and when it starts to set, turn the balls completely over and cook, regularly rotating them until they are evenly golden brown all over and just cooked through, 3 to 4 minutes more (cooking time will depend on the size of the takayoki). Remove the balls to a platter, drizzle with takoyaki sauce and mayonnaise and then sprinkle with aonori and katsuobushi. Serve immediately and repeat with the remaining ingredients as needed. Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you\u2019re short on time but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn\u2019t actually boil, about 5 minutes. Discard the kombu. Add the katsuobushi evenly over the water, bring to a boil over high heat and then immediately remove from the heat. Let steep for about 10 minutes without stirring. Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter. Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 2707,"Bloody Mary Shrimp Cocktail \Ceviche
1 pound frozen peeled cooked shrimp (16- to 20-count), defrosted, tails removed, cut into 1/4-inch pieces 3/4 cup bloody Mary mix
1 1/2 teaspoons celery salt Juice of 1 lime 4 cups frozen white rice 2 tablespoons minced fresh cilantro
2 tablespoons minced red onion
1 avocado, diced
Hot sauce, as desired, optional
Kosher salt and freshly ground black pepper
Plantain chips, for serving
Instructions: In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours. Cook the frozen rice according to the package instructions. Cool to room temperature. Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 2708,"Kitchen Sink Cookies | Soft Oatmeal Cookies 2 tablespoons unsalted butter, softened 2 tablespoons canola oil 1/3 cup light brown sugar 1/4 cup applesauce 1 egg white 1 teaspoon vanilla 2/3 cup whole-wheat pastry flour 1/2 cup oatmeal 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup chopped dried cherries 1/4 cup chopped dried apricots 1/4 cup lightly toasted walnuts 2 ounces dark chocolate, cut into chunks Cooking spray Instructions: Preheat oven to 375 degrees F.
Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 2709,"Spicy Mint Beef 3 tablespoons vegetable or canola oil 4 cloves garlic, minced 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced* (See Cook's Note) 1 pound flank steak, very thinly sliced 3 shallots, thinly sliced 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices 1/4 cup fish sauce* 2 tablespoons sweet soy sauce* 2 tablespoons black soy sauce* 1 tablespoon chili paste in soy bean oil* 1 1/2 cups chopped fresh Thai basil leaves* 1 cup whole fresh mint leaves Serving suggestion: sticky or steamed white rice Instructions: In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice. ","[Syrah, Malbec, Tempranillo, Garnacha]" 2710,"Banana Pops 4 large bananas 2 cups fruit-flavored yogurt 1 cup crushed cereal Instructions: Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm. ","[Chardonnay, Moscato, Riesling]" 2711,"Air Fryer Spiced Nuts 1 large egg white 1 cup pecans 1 cup natural almonds 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 1 tablespoon light brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Cooking spray, for the air fryer Instructions: Preheat an air fryer to 300? F. Whisk the egg white in a medium bowl until foamy. Add the pecans and almonds; toss well. Add the thyme, sage, brown sugar, salt, smoked paprika and cayenne; toss well. Lightly coat the air fryer basket with cooking spray. Add the nuts and spread out in an even layer. Cook, tossing halfway through, until golden brown and glazed, 7 minutes. Let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2712,"Tempura Battered Peanut Butter and Banana Sandwiches 8 slices bread Peanut butter 1 banana, thinly sliced All-purpose flour Panko bread crumbs Tempura Batter Mix, store-bought Canola oil Honey Instructions: Cut the crusts off each slice of bread. Smear some peanut butter on 1 side of the bread slices. Put some of the sliced bananas on top of the peanut butter and cover with another slice of bread to make a sandwich. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.Put the panko crumbs in a wide shallow bowl. Prepare the tempura batter according to the package directions. Dip a sandwich in the batter, then roll it in panko crumbs, and deep-fry until golden brown. Repeat with the remaining sandwiches. Cool and drizzle with your favorite honey. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 2713,"Fresh Vegetable Salad Roll Wrapped in Egg Lace Crepe 8 eggs 3 tablespoons flour 1 teaspoon sesame oil 1 teaspoon black sesame seeds Salt and pepper Olive oil 1 cup fresh mint 1/2 cup fresh basil 2 carrots, shredded 1 cup shredded jicama 1 cup pea sprouts 1 cup julienne red and yellow bell pepper 1 cup julienne cucumber 1 cup diced firm tofu 1/4 cup rice vinegar 1 piece star anise 1/4 cup sugar 1/2 cup toasted pumpkinseeds 2 tablespoons chopped cilantro 1 tablespoon sambal chili sauce 1/2 teaspoon salt Instructions: Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper. Let mixture rest for 10 minutes, until foam settles. Put the egg mixture in a squeeze bottle. Heat a non-stick pan over medium low heat and brush with olive oil. Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern. Cook for approximately 1 minute, and set aside. Repeat with remaining batter. To assemble the rolls, lay a crepe on a flat surface. Place mint and basil leaves on crepe. Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder. Cover each roll with plastic wrap to keep moist while making the rest of the rolls.
To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan. Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency. Remove from heat and set aside to cool.
Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick. Season with salt. To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate. Serve fruits as a light refreshing side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 2714,"Papaya-Almond Milk Stressbuster Smoothie 2 1/2 cups diced papaya 1 1/4 cups almond milk 1 tablespoon honey 1 teaspoon lemon juice 4 whole ice cubes Instructions: In the pitcher of a blender add the papaya, almond milk, honey, lemon juice and ice cubes, and blend until smooth. Pour into glasses and serve. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 2715,"Cosmo 2 ounces vodka 1 1/2 ounces tropical punch or cranberry juice, such as Adam and Eve 1 ounce triple sec
Juice of 1/2 lime, plus 1 lime wedge, for garnish Instructions: In a shaker with ice, combine the vodka, tropical punch, triple sec and lime juice and shake until chilled. Pour into a martini glass and garnish with a lime wedge. ","[Vodka, Cranberry Juice, Triple Sec]" 2716,"Frozen Hot Chocolate 1 cup fat-free evaporated milk 1/2 cup chocolate syrup
1/2 teaspoon vanilla extract
3 cups ice cubes
Whipped topping or chocolate shavings, if desired, for garnish Instructions: Combine the evaporated milk, chocolate syrup, vanilla and ice cubes in a blender and blend until completely smooth. Pour into glasses and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 2717,"Demi-Glace 1 gallon brown stock, hot 1 bouquet garni 8 ounces of Madeira 2 cups Sauteed mushrooms in a saute pan 8-ounce beef fillet, seasoned and cooked on the grill
8-ounce beef fillet, seasoned and cooked on the grill 1/4 pound roasted new potatoes Long chives 1 tablespoon chopped parsley 1 gallon Espagnole sauce, hot Instructions: In a stock pot, combine the Espagnole sauce and brown stock together. Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities. Add the bouquet garni and continue to simmer. Simmer the sauce until it reduces by half. Season with salt and pepper. Add the Madeira and strain through a China Cap. Spoon a couple of ladles of the sauce in the Sauteed mushroom mixture. Bring the sauce up to a simmer. Lay the fillet in the center of the plate. Arrange the potatoes around the fillet. Spoon the sauce over the fillet. Garnish with long chives and chopped parsley. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 2718,"Grilled Vegetable Salad with Goat Cheese 1 large red bell pepper 1 large orange or yellow bell pepper 2 or 3 small zucchini 2 or 3 small yellow summer squash 1 medium eggplant 1 medium red onion 1 large portobello mushroom Vegetable cooking spray 1/4 cup Rosemary Garlic Oil, recipe follows 1 large or 2 smaller bunches arugula Salt and coarsely ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 2 ounces rindless goat cheese, such as Montrachet or Coach Farms 1/2 cup extra-virgin olive oil 3 garlic cloves, slivered 1 1/2 tablespoons fresh rosemary noodles (from about 2 sprigs) or 1 tablespoon dried 2 pinches salt, preferably coarse A generous grind of coarse black pepper Instructions: Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices. Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside. Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper. Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center. In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature. Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 2719,"Green Olive, Basil and Almond Tapenade 2 cups green olives, pitted 1/3 cup whole untoasted almonds 1 small clove garlic, peeled and minced 11/2 tablespoons freshly squeezed lemon juice 1 tablespoon capers, rinsed and squeezed dry 1/2 cup loosely packed fresh basil leaves 1/2 cup olive oil Sea salt or kosher salt Instructions: Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor.
Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
The tapenade will keep for up to 1 week in the refrigerator. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 2720,"Steak Marsala with Cauliflower Mash 1 head cauliflower, cut into florets 2 sprigs rosemary (leaves from 1 sprig chopped)
Kosher salt 1 1/2 cups shredded Italian cheese blend (about 5 ounces) 4 tablespoons unsalted butter 2 tablespoons chopped fresh chives Freshly ground pepper 4 beef eye-round steaks (1/2 inch thick; about 5 ounces each) 1 large shallot, chopped 2 cloves garlic, chopped 8 ounces sliced white mushrooms (about 4 cups) 1/2 cup sweet Marsala wine or white wine 1/2 cup low-sodium chicken broth Instructions: Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm. Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate. Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 2721,"Sweet and Spicy Shrimp Marinade 1/4 cup canola oil 1/4 cup honey
1/4 cup lime juice
1/4 cup soy sauce
1/4 cup Sriracha Instructions: Whisk together the oil, honey, lime juice, soy sauce and Sriracha in a medium bowl. Use as a quick marinade for peeled shrimp before grilling. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 2722,"No Bake Chewy Truffle Cookies 1 cup dried pitted dates, 4-ounces, chopped 1 cup water 1 tablespoon fresh lemon juice 2 tablespoons honey or agave syrup 2 tablespoons reduced-fat or no-stir natural chunky peanut butter 2 tablespoons unsweetened cocoa powder 1 tablespoon unsalted butter 1/4 teaspoon kosher salt 8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups 1/2 cup old-fashioned rolled oats, not instant Cooking spray For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low-fat granola, about 1/2 cup of each, optional Instructions:

1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.
2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.
3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 2723,"Super-Sized Swedish Meatballs with Toasted Caraway Gravy 1 pound ground beef 1/2 pound ground pork 1/2 small onion, grated 2 cloves garlic, grated 1/2 cup breadcrumbs 3 eggs, lightly beaten 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 2 teaspoons dried sage
Salt and ground black pepper, to taste 2 tablespoons unsalted butter 1 tablespoon caraway seeds 2 tablespoons all-purpose flour 2 cups beef stock Salt and ground black pepper
Lingonberry jam, for serving, optional Instructions: Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil. In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes. While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper. Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 2724,"Honey Glazed Grilled Pineapple 1/4 cup honey Juice of 2 limes (depending on how juicy the limes are) 1/2 teaspoon ground cinnamon 1/2 pineapple, cut into 3/4-inch thick rings, core removed 3/4 cup vanilla ice cream Instructions: In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally. Preheat a grill pan over medium heat. Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side. To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top. ","[Sauvignon Blanc, Moscato, Riesling]" 2725,"Fahrenheit Kobe Short Ribs 2 Kobe beef short ribs (about 8 ounces) Salt and freshly ground black pepper 1 tablespoon Chinese five-spice powder 2 tablespoons vegetable oil 1 (750 milliliters) bottle sake 3 cups mirin 3 1/4 cups orange juice 1 cup sugar 1 bunch scallions, chopped 2 ounces ginger, peeled and sliced 2 ounces garlic, sliced 1 cup soy sauce Lo mein noodles, or stir-fried vegetables, for serving, optional Instructions: Preheat oven to 275 degrees F. Rub the short ribs with salt, pepper, and the Chinese five-spice. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs for 6 minutes on each side, or until well browned. Remove and set aside. Carefully add the sake and mirin, scraping up any brown bits on the bottom of the pan. Reduce by about half then add the orange juice, sugar, scallions, ginger, garlic and soy sauce. Add meat back to the pan, remove from heat, cover and braise in the oven for 5 to 6 hours, or until meat is extremely tender. Remove from the liquid, cool slightly, slice and serve with lo mein noodles or stir-fried vegetables, if desired. ","[Pinot Noir, Syrah, Malbec, Tempranillo]" 2726,"Torta Divina (Chocolate Mousse Cake with Liqueur) 1/2 cup granulated sugar 1/2 cup water 8 tablespoons (1 stick) unsalted butter 12 ounces semisweet or bittersweet chocolate 1/3 cup sweet liqueur, such as Cointreau or Chambord 6 eggsFinishing: 1 cup heavy cream 2 tablespoons sugar 1 basket fresh raspberries (optional) Instructions: Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Cut the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk in liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Place 1 inch of warm water into a small roasting pan. Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface. Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert and remove paper. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 2727,"Poppy Seed Coleslaw 1/2 cup cider vinegar 1/2 cup sugar 2 tablespoons mayonnaise 2 tablespoons Bertman Ball Park Mustard or other brown stadium-style mustard 2 tablespoons poppy seeds 1 cup olive oil Kosher salt and freshly ground black pepper 6 cups thickly shredded green cabbage 6 cups thickly shredded red cabbage 1 small red onion, halved and thinly sliced 1 cup roughly torn fresh cilantro leaves Instructions: In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper. Fold in the green and red cabbage, red onion and cilantro. Season with salt and pepper as needed. Serve immediately or refrigerate in an airtight container for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 2728,"Cauliflower Huevos Salad 2 heads cauliflower, cleaned and cut into medium florets 1/4 cup wine vinegar 2 tablespoons lemon juice 2 teaspoons very finely chopped garlic, (about 2 cloves) 3 tablespoons very finely chopped fresh parsley leaves, plus 8 small sprigs, for garnish 1 cup olive oil Salt and freshly ground black pepper 4 hard boiled eggs, cooled and peeled, divided 1 cup sliced black olives Instructions: Blanch cauliflower florets until half-cooked, drain and set aside to cool. Whisk together vinegar, lemon juice, garlic, and parsley. While whisking constantly, add oil in a thin stream. Season with salt and pepper. Chop 2 of the hard boiled eggs. Cut the other 2 egg into wedges for garnish. Toss cauliflower, chopped eggs and black olives together. Let marinate and chill for 2 hours. Transfer to a serving dish and garnish with egg wedges and parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2729,"Halibut Cooked in Corn Husks 1/2 cup store-bought hot sauce 1/4 cup Maggi sauce Four 6-ounce center-cut boneless and skinless halibut fillets Salt and freshly ground black pepper Salt and freshly ground black pepper
12 soaked corn husks, patted dry 1/2 white onion, sliced 1 lime, wedged for serving Instructions: In a mixing bowl, combine the hot sauce and Maggi sauce. Mix well to incorporate evenly. Sprinkle the halibut on both sides with some salt and pepper and place inside the bowl, coating with the marinade. Cover with plastic wrap and let marinate for 2 hours.
Place 3 corn husks vertically overlapping each other on a cutting board. Place 1 fillet on the corn husks, reserving the marinade. Top with a tablespoon of sliced onions, a tablespoon of the reserved marinade and some more salt and pepper.Fold from the bottom up, and then from top to bottom. Then fold in the sides to the center. Repeat with the remaining ingredients.
Wrap aluminum foil around each corn husk-covered halibut and place in a large cast-iron skillet or on a griddle. Cook on medium heat for 20 minutes on each side. Remove from the heat and remove the foil and corn husk carefully, making sure not to burn yourself with the steam. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2730,"Provencal Cherry Tomato Gratin 3 pints cherry or grape tomatoes, halved 1 1/2 tablespoons plus 1/4 cup good olive oil 1 teaspoon dried thyme Kosher salt and freshly ground black pepper 3 large garlic cloves, peeled 1/3 cup chopped fresh flat-leaf parsley 2 cups coarse bread cubes from a country bread Instructions: Preheat the oven to 400 degrees F. Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan. Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes. Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.
","[Ros, Vermentino, Sauvignon Blanc, Pinot Grigio]" 2731,"Vegetarian Shepherd's Pie 1 1/2 cups low-sodium mushroom broth 1/3 cup dry red wine 1 tablespoon tomato paste 1 tablespoon all-purpose flour 3/4 ounce dried porcini mushrooms 3 pounds russet potatoes, peeled, and cut into large dice 5 tablespoons unsalted butter 2 pounds cremini mushrooms, stemmed and quartered Salt and freshly ground black pepper 1/2 medium yellow onion, finely chopped 3 medium celery stalks, finely chopped 5 medium garlic cloves, finely chopped 1 medium celery root, peeled and small dice 3 medium carrots, peeled and small dice 2 medium parsnips, peeled and small dice 1 tablespoon finely chopped fresh sage leaves 1 tablespoon finely chopped fresh thyme leaves 2/3 cup whole milk Instructions: In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid. Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes. Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms. Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes. Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan. When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat. Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 2732,"Smoothies 1 banana 2 to 3 large handfuls of chosen fruit Approximately 1 pint glass ice 1/2 pint heavy cream 2 handfuls blackberries 1 handful peeled and chopped fresh pineapple 1 banana 2 tablespoons honey 2 heaping tablespoons peanut butter 1 handful raspberries 2 handfuls strawberries Instructions: Place the banana and your chosen fruit into a blender and whiz for 30 seconds. Add the ice cream. Place the lid back on tightly and pulse the blender a couple of times on and off to break up the larger pieces of ice, before whizzing up to a semi-slushy milkshake consistency. If you haven't got a blender, you can do as I have been known to do -- place the ice into a clean tea towel and bash the hell out of it with a rolling pin before stirring in the mashed fruit and the cream. It's good, but not quite as good. The 3 smoothies below can be made by following this basic recipe, using the listed ingredients as your chosen fruit. ; ","[Chardonnay, Moscato, Sauvignon Blanc, Merlot]" 2733,"Burrata and Kale Salsa Verde Bruschetta 1 1/2 cups chopped Tuscan kale (about 8 large leaves) 1 clove garlic, smashed
3 tablespoons capers, drained and rinsed
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
Kosher salt
1/2 cup extra-virgin olive oil
1 loaf ciabatta bread, cut in half horizontally 1/4 cup extra-virgin olive oil
8 ounces burrata or mozzarella (about 2 medium balls)
3 tablespoons pine nuts, toasted
8 oil-marinated sun-dried tomatoes, roughly chopped Instructions: For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, anchovy paste and 3/8 teaspoon salt and pulse 1 or 2 times more. Add the olive oil and run the processor for 5 seconds. Set aside to let the flavors marry. To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil. Grill on each side until golden brown and charred in a few spots, about 2 minutes per side. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of the bread. Tear the burrata over the salsa verde and sprinkle the pine nuts and tomatoes evenly over the tops. Cut each bread half into slices and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 2734,"Chicken and Dropped Dumplings 5 to 5 1/2 pound stewing hen giblets removed 3 1/2 teaspoons kosher salt, divided 7 to 9 cups water 3 tablespoons unsalted butter 2 3/4 ounces all-purpose flour 2 large eggs, at room temperature Freshly ground black pepper Instructions: Special equipment: 7-quart pressure cooker Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's \maximum fill\ line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a \V\ shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening. Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2735,"Cranberry Marinade for Pork 6 ounces fresh or frozen cranberries 1/2 cup water 1 1/2 teaspoons grated orange peel 3 tablespoons red wine vinegar 2 tablespoons finely chopped shallots 1/2 cup packed golden brown sugar 2 teaspoons salt 1/2 teaspoon cracked black peppercorns 1/4 cup vegetable oil 2 10 ounce pork tenderloins Salt and freshly ground pepper Instructions: Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes. Strain out cranberries and peel and transfer to processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool completely. Pour marinade into large glass baking dish. Add tenderloins; turn to coat. Cover and refrigerate at least 8 hours or overnight, turning occasionally. Preheat oven to 450 degrees F or prepare barbecue (medium high heat). Remove pork from marinade; discard marinade. Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch thick slices. Arrange on platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2736,"Golden Tilapia 1/3 teaspoon peppercorns 1 clove 2 teaspoons sugar 3 tablespoons soy sauce 2 tablespoons white rum 1/2 teaspoon grated lemon rind 1 tablespoon lemon juice 1 teaspoon ground ginger 1 teaspoon garlic powder 1 pound whole tilapia, filleted Salt and freshly ground black pepper 2 tablespoons olive or peanut oil 1 1/2 cups julienned mixed vegetables, such as carrots, zucchini, yellow squash, bell peppers Instructions: In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly. In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half. Remove from heat, strain and let cool. Place the fish fillets in the cooled marinade and let sit for 20 minutes. Preheat the oven to 375 degrees F. Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done. Brush marinade on finished fish. Serve with vegetables as soon as possible. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2737,"Lemon-Ginger Marble Cookies 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1/4 cup molasses 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice Sanding sugar, for sprinkling Instructions: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2738,"Slow Cooker Pork Chops 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 6 bone-in pork chops (about 2 pounds) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Celery Soup (Regular or 98% Fat Free) Hot cooked instant white rice Instructions: Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over all. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Serve the pork and sauce with the rice. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 2739,"Lousagna 2 tablespoons olive oil 1 pound ground lamb 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 teaspoon tomato paste One 28-ounce can tomato sauce 1 cup dry red wine 2 tablespoons chicken stock 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme 1/2 teaspoon herbs de Provence Pinch ground nutmeg Salt and freshly ground black pepper 2 cups ricotta 1/2 cup grated mozzarella 1/2 cup grated pecorino cheese, plus more for topping lasagna 1 egg plus 2 egg yolks, beaten 2 cups baby spinach, chopped Salt and freshly ground black pepper 1 1/2 pounds fresh lasagna pasta sheets Instructions: Preheat the oven to 375 degrees F. For the tomato sauce: Heat a large, deep skillet over medium-high heat and add the olive oil. Add the lamb, onions and peppers, and cook until the lamb is browned and the vegetables are softened, about 10 minutes. Stir in the tomato paste, and then add the tomato sauce, wine, chicken stock, rosemary, thyme, herbs de Provence and nutmeg. Season with salt and pepper. Simmer while you prepare the cheese filling. For the cheese filling: In a large bowl, combine the ricotta with the mozzarella and pecorino. Add the egg and yolks and stir well to combine. Stir in the spinach and season with salt and pepper. To assemble: Remove the sauce from the heat and spread some on the bottom of a 9-by-13-inch baking dish. Lay 2 pasta sheets over the sauce, top with some cheese filling and then some more sauce. Layer on 2 more pasta sheets and repeat until all of the cheese filling and sauce are used, finishing with the sauce. (You may or may not use all of the pasta sheets.) Sprinkle the top with some grated pecorino. Cover the lasagna with foil and bake in the oven for about 1 hour. Then uncover and bake until the pasta is cooked and the cheese on top is golden and bubbly, about 20 minutes more. Let sit a few minutes before slicing and serving. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 2740,"Butter Toffee Flower Sandwiches 1 (17.5-ounce) pouch chocolate chip cookie mix (recommended: Betty Crocker) 3/4 cup all-purpose flour 2 eggs 1/4 cup vegetable oil 1 teaspoon imitation butter flavoring 1 cup whipped buttercream frosting 1/4 cup powdered sugar, sifted 3/4 cup toffee bits (recommended: Heath) Instructions: For cookies: Spoon cookie mix into a wire-mesh strainer set over a large bowl. Sift the cookie mix through strainer, leaving the chocolate chips in strainer (reserve the chocolate chips for another use). Add flour, eggs, oil, and butter flavoring to cookie mix in bowl. Stir until dough comes together. Shape into a ball, then wrap in plastic wrap. Chill dough in refrigerator for at least 30 minutes. Preheat the oven to 375 degrees F. Line cookie sheet(s) with parchment paper and set aside. On a lightly floured surface, roll out chilled dough to 1/4-inch thickness. Using a 3-inch flower-shaped cookie cutter, cut 12 shapes from the dough. Using a 1-inch round cookie cutter, cut out each flower center. Re-roll the scrap dough and cut out another 12 flower shapes, but do not cut out centers. Transfer the flowers to the prepared cookie sheet(s), spacing cookies 2 inches apart. Bake cookies 8 to 10 minutes or just until starting to brown. Cool on cookie sheet(s) for 5 minutes. Transfer cookies to a wire rack to cool completely. For filling: In a medium bowl, stir together frosting and powdered sugar until well mixed. Gently stir in 1/2 cup toffee bits. Spoon a heaping tablespoon filling onto each of the whole flower cookies. Top each with a cut-out flower cookie. Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cut-out cookie. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 2741,"Grape Juice-Ginger Ale Spritzer 12 ounces 100-percent white grape juice, chilled 8 cups ginger ale, chilled 1 bunch red grapes, separated and frozen Instructions: Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon. Add the red grape \ice cubes\ to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 2742,"Beef and Chicken Fajita Burgers: Have One of Each! 1 1/3 pounds ground sirloin 2 tablespoons Worcestershire sauce, eyeball it 1 tablespoons chili powder, a palm full 1 1/2 teaspoons ground cumin, half a palm full 2 to 3 tablespoons fresh picked thyme leaves, several sprigs Several drops hot sauce 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) Extra-virgin olive oil, for drizzling 1 1/3 pounds ground chicken 1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full 2 to 3 tablespoons chopped fresh cilantro leaves Several drops hot sauce 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) Extra-virgin olive oil, for drizzling 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 red or green bell peppers, seeded and thinly sliced lengthwise 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut 1 jalapeno or serrano, seeded and chopped 2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice 8 crusty rolls, split Bacon and Black Bean Smash, recipe follows Instructions: Heat a grill pan or large skillet over medium high heat. For Beef Fajita Burgers: Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness. For Chicken Fajita Burgers: Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 2743,"Lobster and Green cl Bisque 3 tablespoons unsalted butter 1 medium Spanish onion, coarsely chopped 1 large carrot, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, finely chopped 2 (1 1/2 pound) live lobsters 1/2 cup water, plus 3 cups 1/4 cup dry sherry 2 cups white wine 8 sprigs parsley 8 sprigs cilantro 1 bay leaf 8 white peppercorns 2 roasted poblano peppers, peeled, seeded and pureed Salt 2 cups heavy cream 1 cup milk 2 tablespoons honey Freshly ground white pepper Toasted Corn Relish, recipe follows 2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes 1/4 cup finely diced red onion 1 roasted poblano, peeled, seeded and finely diced 2 tablespoons fresh lime juice 1 tablespoon olive oil 2 tablespoons finely chopped fresh tarragon Salt and freshly ground pepper Instructions: Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish. Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2744,"Turkey Roulade with Apple-Cider Gravy 1 (2 1/2-pound) skinless turkey breast, butterflied 1/2 cup dried cranberries 2 tablespoons canola oil, divided 1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion 2 large garlic cloves, minced 5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups) 1/3 cup lightly toasted chopped pecans 2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided 1 1/2 cups low-sodium chicken broth, divided 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup apple cider 3 tablespoons apple cider vinegar 1 teaspoon cornstarch dissolved in 1 tablespoon cold water Instructions: Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared. Preheat the oven to 375 degrees F. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat. Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact. Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest. Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy. Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2745,"Kalamata Bread Cooking spray 1 pound fresh or frozen bread dough, thawed according to package directions 1 cup reserved Nicoise olives, coarsely chopped 1 tablespoon chopped fresh rosemary leaves 1 tablespoon olive oil Instructions: Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray. Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2746,"Tandoori Spiced Chicken with Tahini Carrots Tandoori Powder: 3 tablespoons ground coriander 3 tablespoons ground cumin 1 tablespoon smoked paprika 1 tablespoon ground turmeric 2 teaspoons chili powder 1 teaspoon ground ginger 2 teaspoons garlic powder 1 tablespoon kosher salt 2 teaspoons garam masala or curry powder Tahini Dressing: 3 tablespoons tahini Juice of 1 lemon 3 tablespoons extra-virgin olive oil 1 finely grated clove garlic Salt and pepper 3 to 4 tablespoons warm water 1 1/2 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips) 3 tablespoons tandoori powder 2 tablespoons vegetable or canola oil 4 to 5 medium carrots, peeled 1/4 cup tahini dressing 3 tablespoons roughly torn parsley and/or cilantro leaves 3 tablespoons toasted cashews, chopped (optional) Instructions: For the tandoori powder, combine all the ingredients and store in an airtight container at room temperature (the above recipe makes about 3/4 cup). For the tahini dressing, combine all the ingredients and adjust the dressing's consistency with more or less water and store, covered, in the refrigerator for up to 1 week (makes about 3/4 cup).
Preheat a gas grill to high (or prepare the coals for a charcoal grill). In a large mixing bowl, toss the chicken with the tandoori powder and oil to evenly coat the meat. Arrange the chicken on the grate and grill, turning as needed, until cooked through, about 8 minutes total. Move the chicken to a plate.
While the chicken is cooking, cut the carrots into ribbons by running a vegetable peeler straight down each carrot from stem to root. After you've cut about halfway through the carrot, flip it over to cut down the other side.
Divide the carrot ribbons among the serving plates and drizzle each with about 1 tablespoon tahini dressing. Garnish each salad with some herbs and cashews (if using) and serve with the grilled chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 2747,"Roast Beef Sandwiches 1 medium red onion, halved and thinly sliced 1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste 6 tablespoons red wine vinegar 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid) 1/2 teaspoon grated lemon zest Freshly ground black pepper Hot sauce 6 Kaiser rolls 12 slices vine-ripened tomatoes 24 ounces freshly sliced rare roast beef 3 loosely packed cups watercress or arugula, or a combination of both Instructions: In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours. In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes. Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into \ruffles\ and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 2748,"Hot N Sweet Kettle Corn 1/2 cup unpopped corn kernels 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon chipotle powder 1 teaspoon salt Instructions: Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and transfer popped kettle corn to a bowl. To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup. ","[Viognier, Riesling, Gewrztraminer]" 2749,"Pomegranate Lamb Salt and pepper, to taste 8 lamb rib chops, totally trimmed 1 tablespoon rosemary leaves 4 tablespoons pomegranate molasses 4 cloves garlic, thinly sliced 2 bay leaves, broken 1/3 cup virgin olive oil Garnish: fresh pomegranate seeds, optional 1/2 plus 1/2 tablespoon butter 1 tablespoon olive oil 4 shallots, peeled and chopped fine 4 cloves of garlic, peeled and chopped fine 1 cup pomegranate juice 2 tablespoons red wine vinegar 3 cups rich lamb or chicken stock Instructions: Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.; Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops. Heat a grill or grill pan to fairly high heat. Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side. Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 2750,"Farmers' Market Herbed Steak 2 large fresh tomatoes 4 small strip steaks, about 1 1/2 pounds total weight 4 small bunches assorted market-fresh herbs (basil, mint, sage, cilantro, chervil) 2 large garlic cloves 1 tsp. sherry vinegar or fresh lemon juice 1/2 cup extra virgin olive oil 1 small bunch chives finely chopped kosher salt Instructions: Preheat grill pan. Peel tomatoes by plunging first into boiling water until skins split, and then into ice water to make them cool enough to handle. Remove skins with your hands and cut tomatoes into chunks. Season steaks with salt and pepper on both sides. Set aside.
In a food-processor bowl, combine the herbs, except chives and garlic. Pulse several times to finely chop. Add tomato chunks and vinegar, pulse to combine, then with motor running, gradually add olive oil until the mixture is combined and emulsified. Scrape mixture into a bowl, stir in chopped chives and salt to taste.
Grill steaks starting on high, to get a good char on both sides. Then reduce heat to medium and continue searing to desired doneness. Pour herb oil onto a rimmed serving platter and remove the hot steaks from the grill. Place directly onto the herb oil, moving around with tongs and then turning to coat with the oil. Garnish with additional fresh herbs and finishing salt, if desired. Serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 2751,"Mint Chocolate Chip Cookies with Ice Cream 1 package store bought chocolate chip cookie mix (dry ingredients), available on baking aisle of market (recommended: Duncan Heinz or Betty Crocker)- check label to see what the mix-in ingredients are, i.e. butter and egg Green vegetable food coloring 1 teaspoon mint extract 2 pints peppermint stick flavor or mint chocolate chip ice cream Instructions: Preheat oven according to the cookie mix package directions. Prepare the cookie mix according to directions with the addition of a few drops of green food coloring and the mint extract. Adjust deepness of the color to your liking, 3 drops is enough to make it a medium color green. Scoop heaping tablespoons of the cookie batter between 2 cookie sheets, you should get about 2 dozen scoops. Bake cookies until just lightly golden at the edges, remove and cool slightly. Serve with peppermint stick or mint chocolate chip ice cream. For a fun, tasty and minty ice cream sammy, place small scoops of ice cream between 2 cookies. Push the ice cream to the edge and coat in mini dark chocolate chips or chocolate shavings. Place in freezer individually wrapped. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2752,"Sesame Carrots 1/3 cup sesame seeds 1 teaspoon fine sea salt
4 large carrots 1 tablespoon toasted sesame oil
1/2 teaspoon black sesame seeds
1/4 teaspoon ground coriander
1/4 cup Greek yogurt 1/4 cup mayonnaise
1/2 teaspoon sriracha
1/4 teaspoon curry powder
Instructions: Special equipment: a mortar and pestle or spice grinder For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed. For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio. For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 2753,"Glazed Apples and Pears 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds) 3 Bosc pears (about 1 1/4 pounds) Juice of 1 lemon 1/4 cup unsalted butter 3 tablespoons sugar Grated zest of 2 oranges, plus their juice Two 3-inch-long cinnamon sticks 2 tablespoon Calvados, Apple Jack, or brandy (optional) Instructions: Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 2754,"Pulled Pork Nachos 2 tablespoons chili powder 2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ancho cl powder
1/2 teaspoon Italian seasoning
2 small or 1 large bay leaf
Kosher salt and freshly ground black pepper 3 pounds boneless pork butt, cut into 4 pieces
One large yellow onion, diced
1/2 cup sorghum (see Cook's Note) 1/4 cup unrefined coconut oil
1/4 cup sherry vinegar
2 teaspoons liquid smoke 2 tablespoons unsalted butter 2 tablespoons all-purpose flour
2 cups half-and-half
One 5.2-ounce container soft creamy black pepper cheese, such as Boursin
4 ounces shredded sharp Cheddar
1/4 cup chopped pickled jalapenos
2 medium avocados 2/3 cup sour cream
Juice of 2 limes
Pinch of kosher salt
2 tablespoons vegetable oil One 16-ounce can refried beans or whole black beans 1 pound bag tortilla chips
1 medium tomato, diced
1/2 bunch fresh cilantro, chopped Instructions: For the pulled pork: In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces. In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork. Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve. For the queso sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve. For the avocado sour cream: When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve. For the nachos: Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through. Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro. Serve immediately. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 2755,"Ranch Chicken Sandwiches 1/4 cup plus 2 tablespoons buttermilk 2 to 3 dashes hot sauce Kosher salt and freshly ground black pepper
Four 5-to-6-ounce chicken cutlets 1 small clove garlic 1/3 cup mayonnaise 2 teaspoons apple cider vinegar 2 tablespoons chopped fresh chives or scallions 4 slices pepper Jack cheese 4 kaiser or onion rolls, split and toasted Lettuce leaves and tomato slices, for topping
Potato chips, for serving (optional) Instructions: Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes. Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper. Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes. Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 2756,"Quinoa, Peas, and Mint Tabbouleh 1/2 cup quinoa 1 cup fresh peas or thawed frozen peas 1 cup chopped fresh parsley 1/4 cup diced red onion 3 tablespoons lemon juice 3 tablespoons olive oil 2 tablespoons chopped fresh mint Pinch ground Aleppo pepper Kosher salt Instructions: Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2757,"Butternut Squash Muffins with a Frosty Top 14 ounces butternut squash, skin on, deseeded and roughly chopped 2 1/4 cups light soft brown sugar 4 large free-range or organic eggs Sea salt 2 1/2 cups all-purpose flour, unsifted 2 heaping teaspoons baking powder 1 teaspoon ground cinnamon Handful of walnuts, chopped 3/4 cup extra-virgin olive oil 1 clementine, zested 1 lemon, zested 1/2 lemon, juiced 1/2 cup sour cream 2 heaping tablespoons icing sugar, sifted 1 vanilla bean, split lengthwise and seeds scraped out Lavender flowers or rose petals, optional Instructions: Preheat the oven to 350 degrees F. Line your muffin tins with paper cups. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more. Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2758,"Cranberry-Orange Scones 4 cups plus 1/4 cup all-purpose flour 1/4 cup granulated sugar, plus extra for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 2 teaspoons grated orange zest (2 oranges) 3/4 pound (3 sticks) cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup (1/2 pint) cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water, for egg wash 1/2 cup plus 2 tablespoons confectioners' sugar 4 teaspoons freshly squeezed orange juice Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended. Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles. Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2759,"Waka Waka Salad 1 cup canola oil 1 cup red wine vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 packet ramen oriental seasoning Pinch salt and freshly ground black pepper 1/2 head Napa cabbage, sliced 1/8-inch thick 1/4 head red cabbage, sliced 1/8-inch thick 1/2 head green cabbage, sliced 1/8-inch thick 2 red onions, thinly sliced 2 carrots, shredded 4 tablespoons chopped cilantro leaves 24 wonton skins, fried 3 ramen noodle bunches, broken into small pieces 3/4 cup Spanish peanuts, finely chopped Instructions: In a large bowl combine oil, vinegar, garlic, ginger, ramen seasoning, salt and pepper. Set aside. In a large bowl, mix cabbages, onions, carrots, and cilantro. Whisk the dressing and pour over the cabbage mixture. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving.) Place equal portions of salad on wonton skins and top with ramen noodles and chopped peanuts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2760,"Rudolph Pie (Christmas Shepherd's Pie) 1 3/4 ounces dried porcini mushrooms 4 onions 4 carrots 4 cloves of garlic 3 to 5 tablespoons olive oil Salt and freshly ground pepper 1 pound button mushrooms, sliced or quartered 2 1/4 pounds minced venison 2 1/4 pounds minced pork 2 tablespoons flour 2 (14-ounce) cans chopped tomatoes 2 tablespoons tomato paste, diluted in 1/2 cup water 1/3 cup Marsala Worcestershire sauce, to taste 9 pounds potatoes 3 1/4 pounds parsnips, peeled and cut into chunks 1/2 cup full-fat milk 1 stick butter, melted, plus extra to dot on the top Pinch freshly ground nutmeg Instructions: Pour 2 cups of near-boiling water over the dried porcini mushrooms and leave to steep while you get on with the rest of the cooking. Peel the onions, carrots and garlic cloves and chop them; I use a food processor here, and do them in 2 batches of 2 each. Pour the oil into a very large, thick-bottomed pan and when it's warm add the chopped onions, carrots and garlic. Cook, stirring, for about 10 minutes, sprinkling in salt if the vegetables look as though they might burn. Drain the porcini, reserving the soaking liquid, chop them coarsely and add them to the vegetable mixture along with the button mushrooms. After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula. Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan. Stir in the flour and, still stirring, pour in the mushroom-soaking liquid, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about an hour. Even longer wouldn't do it any harm providing the heat is very low. Once cooked, taste for seasoning then remove from heat. If it helps you can cook the base in advance (either freezing it or leaving it in the fridge for a few days), which means that when you want to serve the pie, you have only to bother with the topping. Some people are happy to make a shepherd's pie in its entirety and then leaving it to be reheated, but I think that's only OK if you don't need to refrigerate it for days (it does something funny to the texture of the potatoes). An afternoon, even a longer stretch, in a cold wintry kitchen, though, is fine. An easier alternative might be to refrigerate the cooked base and leave the mashed potatoes and parsnips in a plastic wrapped bowl in a cold place in the kitchen for however long you need, bringing the two together just before they go into the oven. Given the amount of potatoes stipulated, I suggest you hand people a peeler if you have any around who ask if there's anything they can do to help. Or use a potato ricer, which means you don't need to peel them. Either way, boil the potatoes in a large pan of salted water until they are nearly tender and then add the parsnips which have been peeled and cut into chunks. Simmer until the potatoes and parsnips are cooked to easily mashable tenderness, but not to the point of disintegration, then drain them and let them dry slightly in the colander while you warm the milk and melt the butter in the heat of the pan that you cooked the potatoes in. Rice the potatoes and parsnips straight into this pan (or mash them) and then grate in some fresh nutmeg and add salt to taste. Put the meat mixture into a large dish approximately 12 1/2 inches by 14 1/2 inches in size. Then dollop the potato mash on top, spreading with a spatula, taking care to seal the edges to prevent the meat below from bubbling up in the oven. Use a fork to draw lines over the top, then dot with butter and sprinkle with Worcestershire sauce. If you're cooking this straight away, in other words when everything's still warm, about 10 minutes in a 425 degree F oven should be enough to make it piping hot and golden and crisp on top. If cooking from cold, about an hour in a 375 degree F oven should do it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 2761,"Chow Mein 8 ounces thin lo mein noodles 1 tablespoon peanut oil
1 carrot, julienned
1/2 head napa cabbage, sliced thin
1/2 onion, sliced
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
Sliced green onions, for topping Instructions: Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside. Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2762,"Smashed Potato\u2013Chorizo Hash 1/4 cup apple cider vinegar 1 teaspoon sugar 1/2 small red onion, thinly sliced 1 1/2 pounds baby red potatoes Kosher salt 8 ounces shishito peppers, stemmed and halved crosswise 8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces 1/4 cup extra-virgin olive oil Freshly ground pepper 1/2 teaspoon smoked paprika, plus more for topping 2 to 3 links fresh chorizo (about 9 ounces total), casings removed 4 large eggs 1/2 cup fresh parsley, chopped Instructions: Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside. Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes. Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes. Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika. ","[Rioja, Tempranillo, Garnacha, Barbera]" 2763,"Hand Cut Russet Fries with Dijon Aioli 1 egg* 1 egg yolk* 2/3 cup Dijon mustard 1 tablespoon garlic puree 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 1 1/2 cups vegetable oil 3 teaspoons lemon juice 4 large russet potatoes 1 quart peanut oil 1/4 cup chopped parsley Salt and pepper Instructions: Place the egg, egg yolk, Dijon mustard, garlic, salt, and pepper in a food processor fitted with a metal blade and process until well blended. With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt, and pepper if necessary. Peel potatoes and slice into 1/4-inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water. Heat the oil to 315 to 325 degrees F. In 4 to 5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels. When ready to serve, heat oil to 350 to 375 degrees F. In small batches fry blanched potatoes for 2 to 3 minutes until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2764,"Grapefruit Zabaglione over Mixed Berries 3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries 4 egg yolks 1/3 cup sugar 1/4 cup fresh grapefruit juice Pinch kosher salt Grated grapefruit zest Instructions: In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside. Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes. Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Vinho Verde]" 2765,"Excellent Meatballs Extra-virgin olive oil 1 large onion, 1/4-inch dice Salt 2 cloves garlic, smashed and chopped Pinch crushed red pepper 1/2 pound ground beef 1/2 pound ground veal 1/2 pound ground pork 2 large eggs 1 cup grated Parmigiano 1/4 cup finely chopped fresh Italian parsley leaves 1 cup breadcrumbs 1/2 cup water Marinara Sauce, recipe follows 1/4 cup extra-virgin olive oil 1/4 pound diced pancetta 2 large Spanish onions, cut into 1/4-inch dice Kosher salt 4 large garlic cloves, smashed and chopped 4 (28-ounce) cans Italian plum San Marzano tomatoes Instructions: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway. Preheat the oven to 350 degrees F. Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM! Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well. Yield: 2 quarts ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 2766,"Lemon and Herb Roast Chicken and Vegetables 1 pound small red-skinned potatoes, quartered 2 medium carrots, cut into 1-inch pieces 2 stalks celery, peeled and cut into 1-inch pieces 1 medium red onion, cut into 1/2-inch wedges 2 teaspoons olive oil Kosher salt and freshly ground black pepper 3 bone-in, skin-on chicken breasts (about 1 3/4 pounds) 1 teaspoon poultry seasoning 1 lemon, halved 1/4 cup chopped fresh parsley Instructions: Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through. Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes. Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2767,"Pineapple Teriyaki Marinated Chicken 1 pound boneless chicken breasts 1/2 quart teriyaki sauce Pineapple juice, to taste Instructions: Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 2768,"Better Butter Burger 1 pound (4 sticks) unsalted butter, softened 1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fresh tarragon
Pinch cayenne pepper
2 large cloves garlic, minced
Salt and freshly ground black pepper 1 cup mayonnaise 1 tablespoon fresh lime juice
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
11 small cloves garlic, roasted and chopped
2 pounds fresh ground beef or four 8-ounce Angus beef patties 4 slices cheese 4 large burger buns Instructions: For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours. For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth. For the burgers: Preheat the oven to broil. Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts. Serve on buns with a small mound of the aioli on top of the cheese.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 2769,"Beety Pickled Eggs 2 1/4 cups distilled vinegar 1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved 1 small red onion, halved and thinly sliced Kosher salt 1 tablespoon yellow mustard seeds 1 tablespoon coriander seeds 1 teaspoon sugar 12 hard-boiled eggs, peeled Instructions: Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes. Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.) ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 2770,"Roquamole 1 cup crumbled Roquefort or St. Agur 1/4 cup sour cream 2 ripe avocados 2 tablespoons finely sliced scallions 1/4 cup jarred sliced pickled green jalapenos 1/4 teaspoon paprika 1 bag blue corn tortilla chips Instructions: Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Dive in. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 2771,"Pickled and Grilled Octopus 1 (3 to 4pound) frozen whole octopus 1/2 cup olive oil 3/4 cup red wine vinegar 3 tablespoons finely chopped fresh oregano 2 bay leaves 1 teaspoon sugar 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 lemons, peeled, seeded and diced Olive oil 6 wooden skewers, soaked in cold water Lemon wedges, for garnish Instructions: Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight. Press out the beak. Clip the eyes from the head and discard. Turn the hood inside out and discard the viscera. Wash and rinse thoroughly under cold running water. Preheat oven to 300 degrees. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hours. Drain the octopus in a colander and rinse under cold running water. Rub off the skin and discard. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours. Cut the chilled octopus into 2-inch pieces and tightly pack into a 1-quart jar. In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar. Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus. Cover, cool, and refrigerate overnight, or up to 1 week. Remove jar from the refrigerator about 1 hour before serving. Preheat a grill. Skewer the octopus pieces, reserving the marinade. Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2772,"Cannolo Siciliano 2 1/2 pounds all-purpose flour 2 1/2 whole eggs 2 ounces sugar 2 ounces vegetable shortening (recommended: Crisco) Pinch salt Pinch ground cinnamon Marsala wine, as needed Soybean oil, for deep-frying 60 ounces ricotta impastata 20 ounces sugar Liquid cream, as needed 1 teaspoon vanilla extract 1 to 2 drops cinnamon oil 1 ounce diced candied citron 1 ounce chocolate chips (4000 count) Instructions: For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight. Preheat the deep fryer filled with soybean oil to 375 degrees F. Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use. For the ricotta cream: Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed. Fill each cannoli with the ricotta cream with a pastry bag or spoon. ","[Barolo, Barbaresco, Amarone, Rioja]" 2773,"Siberian Pelmeni 1 pound veal neck, cut into cubes 1 pound beef shoulder, cut into cubes 1 large onion, sliced and caramelized 1/2 cup chopped dill 4 ounces white Pullman loaf, crust removed and soaked in 1 cup heavy cream 1 egg Salt and freshly ground black pepper About 80 Wonton Wrappers 3/4 cup very thinly sliced mushrooms (shittake, cremini, enoki, or porcini), cooked 3 tablespoons cooked or pickled beets, small dice 18 mint leaves, coarsely chopped or torn by hand 3 tablespoons fresh dill, chopped 3 quarts beef or chicken consomme/bouillion, hot Instructions: In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine. Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes. Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme. Ingredients per serving: . ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2774,"Homemade Pomegranate Molasses 2 dozen pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or 6 cups pomegranate juice 1 cup sugar 1 cup lemon juice Instructions: Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section. To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor). Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated. ","[Rhone Blends, Tempranillo, Garnacha]" 2775,"Spiced Peaches Two 14-ounce cans peach halves in syrup 1 tablespoon rice vinegar or white wine vinegar 2 short sticks cinnamon 1 1/2-inch piece ginger, peeled and sliced thinly into rounds 1/2 teaspoon crushed dried chili flakes 1/2 teaspoon kosher salt or 1/4 teaspoon table salt 1/4 teaspoon whole black peppercorns 3 whole cloves Instructions: Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm. Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 2776,"Pretzel Crusted Chicken Nuggets Salad Nonstick cooking spray, for the baking sheet 1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup grated Parmesan
1 teaspoon garlic powder
Freshly ground black pepper
3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay)
1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry
1/2 cup plain Greek yogurt 1/4 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 shakes Worcestershire sauce Lots of freshly ground black pepper
Pinch kosher salt
1 clove garlic, grated with a fine zester
Juice and zest of 1/2 lemon
10 ounces chopped kale or baby kale 1/2 cup shaved or grated Parmesan, plus more for serving
4 radishes, thinly sliced
1 avocado, sliced
Instructions: For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside. Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2777,"Spicy Chicken Coconut Curry 3 tablespoons Ghee, recipe follows 2 medium onions, chopped One 1-inch piece ginger, peeled and finely chopped 4 garlic cloves, finely chopped 2 tablespoons tomato paste 2 tablespoons Curry Powder, recipe follows 1 cinnamon stick 1 to 3 dried red chiles Kosher salt and freshly ground black pepper Two 15-ounce cans unsweetened coconut milk 2 cups chicken stock 4 tomatoes, seeded and chopped 6 boneless, skinless chicken breasts, cut into 1-inch strips 1/4 cup cilantro leaves, plus more for garnish 1 lemon, juiced Mint leaves, for garnish 1 pound unsalted butter 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1/2 teaspoon whole cloves 2 dried red chiles, broken in pieces, seeds discarded 2 tablespoons turmeric Instructions: Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves. Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 2778,"Round 2 Recipe - Pork Cabbage Wraps 4 reserved cabbage leaves from Thai Chicken Wraps, recipe follows 1 cup leftover vegetables from Thai Chicken Wraps, recipe follows 1 teaspoon chopped garlic 1 tablespoon freshly chopped ginger 1 tablespoon white vinegar 3 tablespoons soy sauce 1 tablespoon canola oil 1 pork chop leftover from Smothered Pork Chops recipe, chopped into bite-size pieces, recipe follows 2 cup water, plus 1/3 cup 3 tablespoons soy sauce 2 pounds, about 5, bone-in chicken thighs 1/2 cup peanut butter, chunky style 2 tablespoons lime juice 2 teaspoons sugar 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes 4 large flour tortillas 2 carrots, grated 1 small cucumber, julienned 2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe) 1/4 cup freshly chopped cilantro leaves Salt and freshly ground black pepper 5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds Salt and freshly ground black pepper 2 tablespoons canola oil, divided 1 medium onion, chopped 1 cup sliced mushrooms 1/4 cup all-purpose flour 1 teaspoon ground cumin 1 (14.5-ounce) can chicken broth 2 tablespoons spicy mustard 2 tablespoons freshly chopped parsley leaves Iceberg Wedge Salad, recipe follows, for serving 1 head iceberg lettuce 4 slices bacon 2 teaspoons brown sugar 1/4 cup red wine vinegar 1 hard-boiled egg, finely chopped Instructions: Make a \V\ cut in the bottom of each cabbage to remove the tough part of the stem. In a large pot of salted boiling water over medium-high heat, add the cabbage leaves and blanch for 30 seconds. Remove from the pot to a bowl of ice water to stop the cooking. Put the vegetables into a large mixing bowl. In another bowl whisk together the garlic ginger, white vinegar, soy sauce and oil. Pour over the vegetables and toss to coat completely. Dice the pork chop into bite-size pieces, add to the vegetables and toss to combine. Remove the cabbage leave from ice bath and pat dry. Put a quarter of the filling onto the lower third of 1 of the cabbage leaves. Roll the leaf half way so that it covers the filling. Fold the sides toward the center of the leaf and finish rolling it up from the bottom. Repeat with the remaining cabbage and filling. Arrange on serving dishes and serve. In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe. In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached.
Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half.
Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside. In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad. Iceberg Wedge Salad with Warm Bacon Dressing: Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside. In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2779,"Sauteed Rabbit with Roasted Red Peppers 2 ounces Prosciutto, chopped 2 tablespoons olive oil, plus 1/4 cup 1 tablespoon unsalted butter 3 pounds rabbit, cut into serving pieces and patted dry Salt and freshly ground black pepper to taste 1 large bay leaf 2 sprigs fresh rosemary 2 tablespoons minced fresh parsley 1 cup chicken stock 4 large roasted red peppers, peeled, cored, seeded and sliced 2 teaspoons minced garlic 4 drained anchovy fillets, chopped 1/3 cup red wine vinegar Instructions: In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender. In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons. Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 2780,"Asian Lacquered Poussin with Hoisin Lime Sauce Braised Triple Cabbage \Lasagne
4 poussin or Cornish game hens 2 tablespoons five spice salt (1 part five spice to 4 parts kosher salt) 3 cups black Chinese vinegar 1 cup dark soy 1 cup molasses 1 cup honey 2 tablespoons garlic 2 tablespoons ginger 2 cups chopped white cabbage 2 cups napa cabbage 2 cups bok choy or choy sum 1/4 cup shaoshing wine 1/2 cup chicken stock 3 ounces butter Salt and white pepper to taste 8 blanched sheets fresh pasta or 8 lasagne sheets Instructions: Season poussin inside and out. Dip poussin in hot boiling water 2 times followed by 3 dips in Vinegar Dip. Hang dry overnight, in a cool dry place. Roast at 275 degrees for 25 minutes until rare. Deep fry until golden brown. Season again. Mix all ingredients together and bring to a boil. At high heat, saute garlic and ginger. Add cabbages. Add shaoshing and stock. Cook until all is soft and liquid is 50 percent reduced. Add butter. Check for seasoning. Build a free form lasagne alternating pasta with the cabbage fondue. Place poussin on top of lasagne and garnish with hoisin lime sauce and sliced scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2781,"Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette 1 package triple-washed spinach 3 to 4 handfuls pecan halves 2 tablespoons vegetable oil A few pinches sugar A few pinches salt 1/2 cup olive oil 1/4 cup sherry vinegar 2 small shallots, minced Kosher salt and freshly ground black pepper 1 small wedge Gorgonzola, crumbled (about 2 ounces) Instructions: Preheat oven to 400 degrees F.
Place spinach in serving bowl.
Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
Toss spinach with dressing, Gorgonzola and pecans. ","[Chardonnay, Riesling, Barbera, Tempranillo]" 2782,"Fried Chicken Sandwiches 3/4 teaspoon cayenne 1 1/4 cups buttermilk 4 brioche or pretzel hamburger buns 1/3 cup pickle juice, plus 16 dill pickle slices 2 tablespoons hot sauce Kosher salt and freshly ground black pepper 4 boneless, skinless chicken thighs Vegetable oil, for frying 1 cup vegetable shortening 2 cups self-rising flour 1 1/2 teaspoons paprika 1 teaspoon dry mustard powder Instructions: Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.) Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside. Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy. Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl. Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.) Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process. Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 2783,"Grilled Garlic Strip Steak with Honey Plantains 2 cloves garlic Kosher salt 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon ground cumin 1 teaspoon ground turmeric 2 teaspoons ground allspice Pinch of cayenne pepper 4 strip steaks, about 1-inch thick (8 to 10 ounces each) Freshly ground pepper 2 tablespoons unsalted butter 1 (11-ounce) package frozen cooked plantains, thawed and cut in 1/2-inch slices 2 tablespoons honey
Instructions:

1. Prepare a grill pan or grill with a high heat direct heat. Smash the garlic, sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir into the olive oil along with the lemon juice, cumin, turmeric, allspice, and cayenne in a small bowl. Rub into the meat on both sides and set aside.
2. Lightly oil the hot grill grates. Season the steaks with salt and pepper and grill over direct heat until nicely marked, about 3 minutes a side for medium-rare. Transfer to a plate or platter and let rest for 5 minutes.
3. Meanwhile, melt the butter in a skillet, then add the plantains and honey. Cook, stirring often until glazed and warmed through, about 4 to 5 minutes. Serve steak with the plantains. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2784,"Smoked Salmon Pizzettes Flour, for work surface 1 (8-ounce) ball purchased pizza dough Olive oil, for drizzling 1/4 cup mascarpone cheese, at room temperature 1/4 cup sour cream 2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towels Kosher salt and freshly ground black pepper 2 ounces smoked salmon, cut into 3/4-inch pieces 1/4 cup chopped fresh chives Instructions: Special equipment: a 2-inch round cookie cutter Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. On a lightly floured work surface, roll the pizza dough into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool for 10 minutes. In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastry round. Top with a piece of smoked salmon and press gently. Arrange the pizzettes on a platter and sprinkle with chopped chives just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2785,"English Pudding Cake 4 cups crushed whole grain cereal with dates, raisins and pecans 1 medium apple, peeled, cored and diced 1 cup flour 1 cup packed brown sugar 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 3 eggs 1 cup milk 4 tablespoons butter, melted 1/4 cup spiced rum plus 2 tablespoons 1 teaspoon vanilla extract 1 (12-ounce) container whipped topping Instructions: Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray. Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker. In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine. In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla. Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine. Put the batter into the prepared bowl, and smooth top with spatula. Cover with aluminum foil and secure with a large elastic band so water does not seep inside. Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl. Cook on high for 4 hours or until cake is set in the center. Remove the cake from the slow cooker. When cool enough to handle invert onto a plate to unmold. Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated. Serve the cake warm with a dollop of spiced whipped topping. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 2786,"Roast Rack of Lamb 1 rack of lamb Salt and freshly ground black pepper Thyme 1 clove garlic, chopped 1/2 pint veal stock Instructions: Preheat oven to 450 degrees F. Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme. Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes. Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute. Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 2787,"Pepperoni Pizza Soup 3 3/4 ounces thinly sliced pepperoni 16 medium white button mushrooms, sliced 3 cloves garlic, finely chopped 1 small red onion, sliced 1/8-inch thick 1 teaspoon dried oregano Kosher salt 6 cups low-sodium chicken broth or stock One 32-ounce jar marinara sauce 1/4 cup grated Parmesan, plus more for serving 4 slices sourdough whole wheat bread, halved 1 tablespoon olive oil 1 1/2 cups shredded mozzarella 1/4 cup torn fresh basil leaves, for serving, optional Instructions: Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside. Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes. Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes. Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 2788,"Basmati Rice 1 1/2 cups basmati rice 1 tablespoon unsalted butter 1 bay leaf 1 teaspoon salt Several grinds white pepper 2 3/4 cups cold water Instructions: Examine the rice for foreign objects but do not wash. Combine all ingredients except rice in a heavy-bottomed pot with a close-fitting lid. Bring to a boil. Add the rice, cover, and cook over the lowest possible heat for 17 to 20 minutes or in a preheated 350 degree oven for 16 minutes.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 2789,"Multigrain and Seed Bread 1/2 ounce fresh yeast 16 ounces whole milk 1 3/4 pound bread flour 1/2 ounce salt 3 ounces honey 1 1/2 ounces vegetable shortening 1 egg 3 ounces bran 3 ounces raw sunflower seeds 1 1/2 ounces raw walnuts, chopped 3 ounces Multigrain Cereal Mix, soaked Rye berries, whole and cracked Barley Triticale Oats, whole berries (not rolled) Millet Brown rice Flax seed 1 tablespoon vegetable oil 1 cup millet 2 cups boiling water Fruit, milk, brown sugar to serve Instructions: In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight.
Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes. In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 2790,"Cremini Mushroom, Bacon, and Shallot Crustless Quiche 8 thin slices bacon, about 6 ounces 4 tablespoons unsalted butter 1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced 1/2 teaspoon kosher salt, plus more for seasoning 6 medium shallots, finely chopped, about 1/2 cup 1 clove garlic, chopped 2 tablespoons minced flat-leaf parsley 2 tablespoons freshly grated Parmesan cheese 2 cups half-and-half 2 large eggs 2 large egg yolks Freshly ground black pepper Generous pinch freshly grated nutmeg 4 ounces grated Gruyere or Swiss cheese, about 1 cup 2 tablespoons snipped fresh chives Instructions: Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly. Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2791,"Summer Veggie Flatbread 2 large naan breads or pocketless pitas (about 8-inch diameter) 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 large clove garlic, minced
1 pinch crushed red pepper flakes
1 medium zucchini, shaved into long, thin ribbons with a vegetable peeler
Kosher salt
1/2 cup grated Parmesan
Instructions: Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper. Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking. Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan. Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 2792,"Whiskey Cream Sauce 4 tablespoons butter 1/2 cup diced onions 1/2 cup whiskey 1/2 cup beef stock or broth Dash of salt Freshly ground black pepper 1/4 to 1/2 cup heavy cream Instructions: Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself. Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half. Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes. Serve with beef, baby! ","[Bourbon, Scotch, Merlot, Cabernet Sauvignon]" 2793,"Peanut Noodles with Pork Kosher salt 12 ounces Chinese chow mein noodles or spaghetti 1/3 cup creamy peanut butter 2 tablespoons rice wine vinegar 1/4 cup soy sauce 3 tablespoons toasted sesame oil 2 carrots, shredded (about 3/4 cup) 1 jalapeno pepper, finely chopped (remove seeds for less heat) 1 bunch scallions, chopped (white and green parts separated) 1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced 4 cloves garlic, minced 12 ounces ground pork 1/4 cup chopped fresh cilantro Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat. Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce. Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2794,"Baby Back Ribs 4 slabs baby back ribs 3 tablespoons kosher salt 2 tablespoons fresh ground black pepper 3 tablespoons sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons seasoning salt 4 garlic bulbs 2 large sweet onions 1 bunch fresh thyme 1 bunch fresh oregano 1 bunch fresh parsley 1 bottle red wine 2 cups extra-virgin olive oil Instructions: Wash and dry the ribs. Combine all seasonings in a bowl. Liberally season the ribs with the seasonings. Make sure to rub the seasonings into the meat. Cut the garlic bulbs in half and slice the onions thinly. Wash your fresh herbs. In a large roasting pan, line the bottom with some of your onions. Place 2 slabs of the ribs over the onions, bone side down. Rub the ribs with 1 of the cut garlic bulbs, set the garlic cut side down on top of the slab. Place some thyme, oregano, and parsley over each slab. Place the remaining onions on top of herbs. Drizzle with wine and extra-virgin olive oil. Create a second layer of ribs, herbs, wine, extra-virgin olive oil. Allow the ribs to marinate, in the refrigerator, for 24 hours. After 24 hours, the ribs are ready for the grill. Preheat a grill so 1 side of the grill is heated and 1 side is not. Take the ribs out of the marinade. Place them bone side down over some hot coals. It takes about 30 to 40 minutes to cook the ribs. Alternate your ribs from the hot side of the grill to the cold side. This will allow you to have more control over your cooking. Enjoy! ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]

" 2795,"Sweetened Whipped Cream 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Instructions: Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat! ","[Chardonnay, Moscato, Riesling]" 2796,"Bacon-Wrapped Dates 24 large pitted dates 2 tablespoons heavy cream
1/2 cup blue cheese, at room temperature
1 pound thick-cut bacon (12 slices)
Instructions: Preheat the oven to 400 degrees F. Slice the dates lengthwise three-quarters of the way down. In a small bowl, press the cream into the blue cheese with a fork. Press a small scoop of the blue cheese into the center of the dates and close them back up. Cut each piece of bacon in half. Wrap each halved bacon strip around a date. Secure with a toothpick. Place the bacon-wrapped dates on a baking sheet. Bake until the bacon is crisp, 15 to 20 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 2797,"Almond Kisses 1/2 recipe Sugar Cookie Dough, recipe follows, at room temperature 1/4 cup flour 1/4 cup whole almonds, very finely chopped 1/4 teaspoon pure almond extract 1/2 cup confectioner's sugar 2 tablespoons red sanding sugar 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Preheat the oven to 350 degrees F. Start with Alton's Sugar Cookie Dough recipe. On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated. Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish. While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2798,"Chickpea and Potato Soup 3 tablespoons olive oil 2 large russet or Idaho potatoes, peeled and chopped
Salt and pepper Salt and pepper
3 to 4 cloves garlic, chopped
1 large onion, chopped
One 28-ounce can chickpeas
1 quart chicken stock
1 cup ditalini pasta
1 box chopped frozen spinach, defrosted and drained
Grated Parmigiano-Reggiano Instructions: Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese. Get Rachael's shopping list for this episode's recipes here. ","[Barbera, Dolcetto, Valpolicella, Tempranillo]" 2799,"Rainbow Fries with Grainy Mustard Aioli 3/4 cup mayonnaise 3 tablespoons grainy mustard
1 small clove garlic, grated
Freshly ground black pepper
4 purple carrots (about 8 ounces), halved and quartered lengthwise 2 medium russet potatoes, cut into 1/4-inch-thick fries
2 medium sweet potatoes, cut into 1/4-inch-thick fries
3 tablespoons extra-virgin olive oil
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Instructions: Place a baking sheet on the middle rack of the oven, and preheat to 450 degrees F. For the aioli: In a small bowl, stir together the mayonnaise, mustard, garlic and a generous grinding of black pepper. Refrigerate while you make the fries. For the fries: In a large bowl, toss the carrots, russet potatoes and sweet potatoes with the olive oil, granulated garlic, 1 teaspoon salt and several grinds of black pepper. Divide between the preheated baking sheets. Bake until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries once halfway through, 18 to 20 minutes. Transfer the fries to a serving plate and serve with the aioli. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 2800,"Fire-Grilled Chicken Quesadilla 3 ounces boneless, skinless chicken breast Kosher salt and freshly ground black pepper 1/3 onion, sliced
1/3 green bell pepper, sliced 1 tablespoon grapeseed oil
Two 6-inch flour tortillas 2 ounces shredded Monterey Jack 2 ounces shredded Cheddar
1/3 onion, diced 1/3 tomato, diced
1/2 lime, juiced
1/3 bunch fresh cilantro, chopped Kosher salt and freshly ground black pepper
2 teaspoons butter 1 ounce sour cream
Instructions: For the quesadilla: Prepare a grill for medium-high heat. Sprinkle the chicken with salt and pepper. Grill until cooked through, 12 to 15 minutes, depending on size. Let cool and then shred the chicken into a bowl. Heat the grapeseed oil in a saute pan over medium-high heat. Add the onions and peppers, and cook until caramelized, 8 minutes. Add to the shredded chicken and season with salt and pepper. Lay out the tortillas on a work surface. To one, add the Monterey Jack, followed by the chicken mixture. Top with the Cheddar and cover with the second tortilla. For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper. Heat up the butter in a skillet. Add the pre-made quesadilla and pan-fry until golden. Flip and cook on the reverse side until golden and the cheese is melted. Remove from the pan, cut into 4 wedges and garnish with salsa and sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 2801,"Sweet and Savory Butternut Squash Hummus Dip 2 tablespoons shelled pepitas One 2-pound butternut squash, split lengthwise, seeds removed and discarded One 14-ounce can chickpeas, drained and rinsed 1/2 cup tahini 1/2 teaspoon ground cinnamon 1 garlic clove Kosher salt 1/2 lemon2 ounces feta cheese, crumbled (about 1/2 cup) 1/2 cup lightly packed arugula leaves, roughly chopped 1/4 cup pomegranate seeds Warm whole-wheat pita triangles, for serving Instructions: Preheat the oven to 425 degrees F. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool. Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes. Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate. Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2802,"Pasta Fagiole 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped green onions
1 tablespoon finely chopped pancetta
1/4 cup chopped tomatoes
1/2 teaspoon chopped fresh garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley 1 1/2 cups cooked white cannellini beans
1 cup chicken broth
Splash white wine
Salt and pepper, to taste
2 cups cooked ditalini pasta
1 tablespoon grated Romano Instructions: Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 2803,"Mexican Chocolate-Banana Muffins 1 1/2 cups all-purpose flour 2/3 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups mashed bananas (about 2 big bananas) 1 large egg 8 tablespoons (1 stick) unsalted butter, melted 1/4 cup whole milk 1 (3.5-ounce) disc Mexican chocolate, chopped Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix the flour, sugar, baking powder and salt. In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated. Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate. Divide the batter among the prepared muffin cups, filling each about 3/4 full. Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes. Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 2804,"Fried Portobello Po\u2019boys 2 cups buttermilk, plus more as needed 2 tablespoons Cajun seasoning
2 6-ounce packages sliced portobello mushrooms
1 cup all-purpose flour 1 teaspoon baking powder
Kosher salt and freshly ground pepper Vegetable or canola oil, for frying 1/3 cup extra-virgin olive oil 1/4 cup apple cider vinegar 3 tablespoons Dijon mustard 1 tablespoon sugar 1 teaspoon mustard seeds 1 clove garlic, minced Kosher salt and freshly ground pepper 1 16-ounce bag shredded coleslaw mix 2 cups shredded red cabbage 1/2 cup sliced scallions 2 tomatoes, thinly sliced Dill pickle slices, for topping 2 baguettes or long loaves French bread, split open, lightly toasted and buttered 1 red onion, thinly sliced Instructions: Marinate the mushrooms: Whisk the buttermilk and 1 tablespoon Cajun seasoning in a large bowl, then add the portobellos and toss to coat. Refrigerate for 4 hours. About 30 minutes before frying, make the slaw: Whisk the olive oil, vinegar, mustard, sugar, mustard seeds, garlic, a pinch of salt and a few grinds of pepper in a bowl. Add the coleslaw mix, red cabbage and scallions; toss lightly. Season with salt and pepper to your liking. Refrigerate until ready to serve. Bread the mushrooms: Combine the flour, remaining 1 tablespoon Cajun seasoning, the baking powder and a pinch each of salt and pepper in a large shallow dish. Remove the mushrooms from the buttermilk marinade and coat in the seasoned flour (you can also shake the mushrooms with the seasoned flour in a paper bag). Shake off any excess flour and transfer the breaded mushrooms to a large plate. Fill a large cast-iron skillet halfway with vegetable oil and fit the skillet with a deep-fry thermometer; heat the oil to 350? F. Line a baking sheet with paper towels and set a rack on top. Add 6 to 8 mushroom slices to the hot oil and cook 3 to 4 minutes, then flip and cook until golden brown, 2 to 3 more minutes. Remove to the rack. Repeat with the remaining mushrooms. Make the sandwiches: Lay the tomatoes and pickles on the bottoms of the bread, then top with the fried mushrooms, red onion and slaw. Close the sandwiches and cut each loaf in half. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 2805,"Texas Sheet Cake with Chocolate Ganache 1 cup (2 sticks) unsalted butter, plus more for the pan 2 cups self-rising flour, plus more for the pan
2 cups sugar
2 large eggs, beaten 1/2 cup sour cream
1 teaspoon almond extract
8 ounces semisweet chocolate chips 3/4 cup heavy cream
2 tablespoons light corn syrup
Instructions: For the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan. Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes. For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 2806,"Gochujang Mayo 1/2 cup mayonnaise 2 tablespoons gochujang (Korean red cl paste) Instructions: Whisk the mayonnaise and gochujang together in a small bowl until combined. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 2807,"Chocolate Corn Flakes 4 cups corn flakes 16 ounces bittersweet chocolate, tempered Instructions: Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat. Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens. If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance. Store in an airtight container in a cool, dry area for up to 2 weeks. 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. ","[Reds, Pinot Noir, Cabernet Sauvignon, Syrah]" 2808,"Yorkshire Puddings 2 tablespoons beef drippings
6 ounces all-purpose flour
6 ounces milk (whole or semi-skimmed) 4 ounces water 2 free-range eggs
Salt Instructions: Preheat the oven to 425 degrees F. Pour the beef drippings into a muffin pan. Place the pan in the oven until the drippings are smoking hot.
Meanwhile, mix together the flour, milk, water, eggs and some salt and pepper in a bowl. Divide the batter among the muffin cups and return the pan to the oven.
Bake until golden brown and crisp, 25 to 35 minutes, depending on the oven.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 2809,"Chicken Parmesan 1 tablespoon olive oil 1 small yellow onion, chopped (1/2 cup) 2 to 3 cloves garlic, minced 1 (28-ounce) can crushed tomatoes, preferably organic 1 tablespoon balsamic vinegar Salt to taste 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh basil leaves Nonstick cooking spray 4 thin chicken cutlets (about 1 1/4 pounds total) Salt to taste 2 large egg whites 6 tablespoons dry Italian bread crumbs 2 tablespoons grated Parmesan 3 tablespoons all-purpose flour 4 to 5 teaspoons olive oil 1/2 cup part-skim shredded mozzarella cheese Instructions: Tomato sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil. Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes. Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 2810,"Strawberry Kebabs 4 sticks fresh rosemary 6 strawberries, per person 8 tablespoons water 1 cup caster sugar, plus 2 tablespoons 9 ounces (250 grams) mascarpone cheese A couple of glugs limoncello liqueur, chilled 1 lemon, zested Instructions: Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 onto each rosemary stick. Place the sticks on a wire rack over a tray. Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. Pour caramel over strawberies. Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest. To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 2811,"Sauteed Tomatillos with Sunny's Cilantro Vinaigrette 1 pound tomatillos 2 tablespoons olive oil Salt and freshly ground black pepper Sunny's Cilantro Vinaigrette, recipe follows 2 teaspoons honey Dijon mustard 3 tablespoons fresh lime juice 1 clove garlic, minced 1 teaspoon sugar 2 tablespoons white wine vinegar 2 scallions, finely chopped 1/4 cup chopped fresh cilantro 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks. In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette. Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2812,"House Smoked Salmon on Spinach with Chestnuts and Shiitakes 1/2 pound small shiitake mushrooms, wiped clean and cut into 1/2-inch pieces 2 tablespoons butter 3 tablespoons soy sauce 1 1/2 pounds spinach washed and the stems trimmed to 1-inch 1/2 cup alder wood chips 1 1/2 pound salmon fillet 1 cup whole peeled chestnuts Instructions: To smoke the salmon heat the woodchips in the smoker over a medium heat until the smoke turns gray. Salt the salmon and add it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve minutes, turn the salmon over and cook on the other side until the fish is opaque (approximately 10 minutes) and cooked but still moist. While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 minutes until tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add the washed spinach leaves, cover the pot and let the leaves wilt for one minute. Remove the cover. The spinach should be bright green and wilted fold in the chestnuts and taste for seasoning. Remove the salmon from the smoker when it is cooked and serve it on the spinach. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 2813,"Air Fryer Bacon Cheeseburger Sliders 1 1/2 pounds ground beef (preferably 80% lean) Kosher salt and freshly ground pepper 8 slices cheddar cheese 8 slices bacon, cooked 8 slider buns, split 4 leaves butter lettuce, torn in half 2 Roma tomatoes, cut into 8 slices 1 red onion, very thinly sliced Barbecue sauce, ketchup, mayonnaise and yellow mustard, for topping Instructions: Preheat an air fryer to 375? F. Divide the ground beef into 8 equal portions. Roll each into a loose ball, then press them flat until they are each just wider than the slider buns (they should be about 1/2 inch thick). Make a small indentation in the center of each patty. Season the patties generously with salt and pepper. Place the patties in an air fryer basket in a single layer. Close the fryer and cook until the patties are browned and an instant-read thermometer inserted into the center of the patties registers 150? F, 5 to 7 minutes. Place a slice of cheese and a slice of bacon on each patty and cook until the cheese is melted and the patties are cooked to the desired doneness, about 1 minute. Carefully remove the patties from the air fryer. Serve on the slider buns with lettuce, tomato, red onion, barbecue sauce, ketchup, mayonnaise and mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 2814,"Pat's Ribs with Peach BBQ Sauce 2 tablespoons kosher salt 2 tablespoons smoked paprika 1 tablespoon ancho cl powder 1 tablespoon garlic powder 1 tablespoon dark brown sugar 2 (3-pound) slabs pork spare ribs 2 cups Gina's Peach BBQ Sauce, recipe follows 1 tablespoon butter 2 cloves garlic, minced 1 small shallot, diced Kosher salt and freshly cracked black pepper 1 tablespoon reserved peach dry rub 2 cups ketchup 2 cups peach nectar 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 lemon, juiced Instructions: Ribs: For the dry rub: Add the salt, paprika, cl powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months. For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat. Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve. Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 2815,"Orecchiette with Crab Salt 1 pound orecchiette 3 tablespoons extra-virgin olive oil 12 crimini mushrooms, thinly sliced 2 to 3 ribs celery from the heart with leafy tops, chopped 2 shallots, chopped 2 to 3 cloves garlic, chopped 1/2 pint grape tomatoes Pepper 1 cup green peas 10 to 12 ounces lump crabmeat, picked through for shell pieces A few dashes hot sauce 1/2 cup dry white wine 1 cup seafood stock, clam juice or chicken stock 1/4 to 1/3 cup cream, eyeball it A handful fresh flat-leaf parsley, finely chopped 3 to 4 sprigs fresh tarragon, leaves chopped Grated Pecorino Romano, optional Instructions: Bring water to a boil and salt it liberally, drop in pasta and cook to al dente. While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2816,"Molten Chocolate Oooozy Cake 11 ounces butter (2 3/4 sticks) 10 ounces bittersweet chocolate, chopped 6 eggs 6 egg yolks 3 cups confectioners' sugar 1 cup all-purpose flour Chocolate Bergamot Paint, recipe follows Cocoa nibs, as needed Star Anise Ice Cream, recipe follows Citrus Reduction, recipe follows Confectioners' sugar, as needed Cocoa powder, as needed Equipment: 12 (8-ounce) foil tins Instructions: Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly. Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour. Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.) Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder. 4 1/2 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1/3 cup brewed tea (recommended: Earl Grey) 1/4 cup light corn syrup In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny. If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Yield: approximately 1 1/4 cups 2 cups half-and-half 2 cups heavy cream 1 heaping tablespoon star anise pieces 3/4 teaspoon ground cinnamon 1/2 vanilla bean, split lengthwise 1 cinnamon stick 9 egg yolks 3/4 cup sugar In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions Yield: 1 quart 1/2 cup orange juice 1/2 cup grapefruit juice 1/4 cup lemon juice 1/4 cup corn syrup Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using. Yield: approximately 1/3 cup ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 2817,"Le Yellow Sub (Cha-gio) 1 cup hot water 3/4 cup fish sauce, preferably Viet Huong's Three Crabs Brand
3/4 cup sugar
1/4 cup apple cider or white vinegar
6 calamansi limes, juiced
3 cloves garlic, finely chopped
2 or 3 Hawaiian chili peppers finely chopped
1 1/2 quarts wood-ear mushrooms (black fungus mushrooms) 2 ounces glass noodles (bean thread) 1 pound ground pork
2 cups peeled, chopped taro roots 1 medium carrot, chopped into small cubes
2 cups cabbage, chopped
1 small white or yellow onion, finely diced
5 tablespoons fish sauce, preferably Viet Huong's Three Crabs Brand
2 teaspoons sugar
1/4 teaspoon ground black pepper
Four 16-ounce packages wheat egg roll wrappers, such as Menlo All Purpose Wrappers, thawed if frozen 1 egg, beaten
Vegetable oil, for frying
Instructions: For the dipping sauce: Combine the hot water, fish sauce and sugar in a bowl and mix until dissolved. Let it cool, then add the vinegar, calamansi juice, garlic and cl peppers. Taste test and adjust the dipping sauce to your liking. (You can prepare the sauce in advance. Extra sauce can be stored in the fridge for up three months.) For the cha-gio: Boil the mushrooms in water for 2 minutes, then drain. Chop 1/2-inch large and set aside. Submerge glass noodles in a large bowl of hot water. Let soften 10 minutes, then drain and cut into 1-inch lengths. In wok or medium deep pot (no oil, ground pork has plenty of pork fat), combine ground pork, taro root and wood-ear mushroom. Cook, mixing on low heat until pork and taro are well done. Turn off heat, then combine with carrots, cabbage, glass noodles, onions, fish sauce, sugar and pepper. Separate wrappers into individual sheets by pulling them apart slowly to prevent tearing. There will be one side of the sheet with a hard edge (the side that connects all wrappers together). Tear or cut off that hard edge so that all sides are the same thickness. Use about 1 full tablespoon filling for each roll, and fold top over, then the right side, then left, and fold down to end. Dab a little egg to seal the roll. Repeat with remaining filling and wrappers. In a wok or deep skillet, heat vegetable oil to 325 degrees F. Fry in small batches until rolls are golden brown, 2 to 3 minutes. Transfer rolls to a tray lined with paper towels to drain off excess oil. Serve fresh and hot. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 2818,"Elixir G Minty Lemonade 3/4 cup sugar 1 cup water 1/4 cup Elixir G 2 teaspoons minced lemongrass 1 teaspoon lemon zest 1/2 cup freshly squeezed and chilled lemon juice 16 ounces ginger ale Ice 1 cup roughly chopped fresh mint leaves Instructions: In a small saucepan over medium heat, combine sugar, water, Elixer G, lemongrass and zest. Bring to a simmer, stirring frequently to dissolve sugar. Cool then chill. When ready to serve, strain simple syrup and lemon juice into a 2-quart pitcher. Mix in the ginger ale. Place a few ice cubes in 4 (16-ounce) glasses. Put a 1/4 cup of the mint in each glass, top with a couple more ice cubes and muddle. Fill the rest of the glasses with ice, and pour in lemonade mixture. Chug! ","[Gewrztraminer, Riesling, Vinho Verde, Prosecco]" 2819,"Plaza Iii Steak Soup 1 stick margarine 1 cup flour 1/2 teaspoon pepper 1/2 cup chopped carrots 1 cup mixed vegetables 1 1/2 teaspoon Kitchen Bouquet 1 quart plus 1 cup water 1/2 cup chopped celery 1 tablespoon beef base 1/2 cup chopped onions 1 cup chopped tomatoes 1/2 cup ground chuck Instructions: Brown and drain ground chuck. Par boil onions, celery and carrots. Melt butter in a 2-quart pan and add flour. Mix well. Add water, stir until thickened. Add pepper, beef base and tomatoes. Cook one minute more, stirring constantly. Add Kitchen Bouquet, all other vegetables and ground chuck. Cook on medium heat 30 minutes, stirring occasionally. (Soup may be frozen for later use.) ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2820,"Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce 1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled 1/2 pound picked crab leg meat 1/2 cup blanched fresh corn 1/4 cup cream fraiche 2 tablespoons chopped chives Zest of 1 lemon Salt and white pepper to taste 1 package square wonton skins Egg wash (1 egg:1/4 cup water) Canola oil to cook 1 onion, roughly chopped 1/2 tablespoon minced ginger 4 stalks lemon grass, minced, white part only 2 cups raw corn kernels 2 cups chicken stock 1 tablespoon butter Juice of 1 lemon, from above cl oil for garnish, recipe follows Chive batons for garnish Salt and white pepper to taste 1/2 cup ground ancho cl powder 1/2 tablespoon ground cumin 1 teaspoon salt 3 cups canola oil Instructions: For the raviolis: In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through. For the sauce: In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.
Plating: On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with cl oil and chives. In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.
","[Pinot Grigio, Vermentino, Sauvignon Blanc, Tempranillo]" 2821,"Ultimate Margarita 1 lime, halved Coarse salt 1/2 cup freshly squeezed lime juice, from about 4 limes 1 tablespoon sugar 1/4 cup orange-flavored liqueur (recommended: Grand Marnier) 1/4 cup Triple Sec 1 cup gold tequila Ice 1/2 can good quality lager-style beer Lime wheels, for garnish Instructions: To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat. Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel. ","[Tequila, Mezcal, Cava]" 2822,"Lasagna all'Emiliana Fresh Lasagna, recipe follows Kosher salt Bechamel Sauce, recipe follows Ragu, recipe follows 3 cups freshly grated Parmesan 5 eggs 1 pound high gluten flour (recommended: 00 flour) Pinch salt 2 tablespoons extra-virgin olive oil 3 ounces butter 3 ounces all-purpose flour 1 quart milk Freshly ground nutmeg Kosher salt 3 tablespoons extra-virgin olive oil 6 tablespoons finely chopped onions 6 tablespoons finely chopped carrots 6 tablespoons finely chopped celery 1 pound ground veal 1 cup white wine 1 pound canned or fresh tomatoes (pureed and passed through a strainer) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Cook the pasta, boiling salted water until just tender, drain and refresh in ice water. Put a thin layer of bechamel in the bottom of a shallow baking dish or a jelly-roll pan. Cover the bechamel with a thin layer of ragu and a little cheese. Top the sauces and cheese with a layer of lasagna noodles. Repeat 6 times ending with a layer of bechamel, ragu and cheese. Bake the lasagne until it is warm at the center and the cheese topping golden brown, about 45 minutes (cover with some aluminum foil if the lasagna browns before it is fully heated). Mix the eggs, salt, and olive oil with 2 tablespoons of water in a mixer using the paddle attachment. Add the flour and mix until the dough comes together then knead the dough using the dough hook until it is smooth and elastic. (Alternatively combine the flour with the salt and mound in a large bowl or on a clean work surface. Make a well in the center of the flour mound. Combine the wet ingredients in the well then gradually incorporate the flour. When the dough comes together, knead it until it is smooth and elastic.) Divide the dough in thirds. Roll each sheet of dough through the machine starting at the widest setting then graduating to thinner settings and stopping when the sheets of dough are a medium thickness. Place the sheets of pasta on a lightly floured surface and set aside until ready to use. In a saucepan, melt the butter over medium-low heat. Whisk in the flour and cook until the mixture is creamy and no longer smells floury. Set the flour mixture (a roux) aside and rinse the pan. Place the milk in the saucepan, add the grated nutmeg and bring to boil over medium-high. Whisk the flour mixture into the milk. Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon. Season the bechamel with salt and reserve it in a water bath until ready to use. Heat 3 tablespoons olive oil over medium in a large pot. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add the veal and brown, breaking up any big chunks of meat. Add the wine, increase the heat and simmer until the pan is once again dry, about 10 minutes. Add the tomatoes and enough water to cover. Bring the sauce to a simmer then reduce the heat to low and cook, stirring occasionally, until the sauce is deeply flavored and no longer watery, about 4 hours. Season the ragu with salt and pepper and keep warm or refrigerate until ready to use. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 2823,"Shaved Summer Vegetable Salad 1 tablespoon finely chopped shallot 1 1/2 teaspoons dijon mustard 1 1/2 teaspoons honey 3 tablespoons champagne vinegar Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 zucchini, cut into 2-inch segments 1 yellow squash, cut into 2-inch segments 4 baby golden beets, peeled 3 large white mushrooms 1/3 cup chopped fresh chives, chervil and/or tarragon Kosher salt and freshly ground pepper Instructions: Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil. Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2824,"Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato 1 cup all-purpose flour 1 tablespoon sugar 1/2 cup milk 1/2 cup water 9 eggs 4 strips bacon 1 leek, diced 3 tomatoes, seeded and diced 5 ounces soft goat cheese Kosher salt and freshly ground black pepper Vegetable oil or nonstick spray, for cooking the crepes Instructions: In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour. Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute. In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste. Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes. Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2825,"Egg Custard Tarts with Bananas and Caramel 2 tablespoons unsalted butter, softened, plus more, melted, for greasing the pan 2 premade unbaked refrigerated pie crusts 1 1/4 cups whole milk 1/2 cup confectioners' sugar 2 large egg yolks 1 large egg 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 2 bananas, thinly sliced into half-moons Caramel sauce, for serving Special equipment: 3 1/2-inch plain cutter Instructions: Preheat the oven to 400 degrees F. Grease a 12-portion nonstick muffin tin with melted butter. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes. Cool in the pan for 10 minutes before removing. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2826,"Vegan Quinoa-Cranberry Stuffed Acorn Squash 2 medium acorn squash (2 to 2 1/4 pounds each) 3 tablespoons apple cider vinegar 3 tablespoons olive oil 2 tablespoons pure maple syrup Kosher salt and freshly ground black pepper 1 small onion, chopped 1 cup red quinoa, rinsed well 1 teaspoon mild curry powder 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/4 cup dried cranberries 1 cup loosely packed fresh parsley leaves, chopped 1/4 cup roasted, salted and shelled pistachios, coarsely chopped Instructions: Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up. Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture. Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios. Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2827,"Red Velvet Crinkle Cookies 4 ounces baking chocolate 2 cups granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
3 tablespoons buttermilk
5 teaspoons red food coloring
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces good white chocolate, chopped into chunks
2 cups confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool. In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more. Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate. Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 2828,"Pistachio Pesto Pasta Kosher salt and freshly ground black pepper 1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined. Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 2829,"Crystal Grapes 1 10-oz. jar apple jelly 1 cup granulated sugar* 2 pounds grapes, washed and well drained Instructions: Melt the jelly in a shallow pan in the microwave or over very low flame. Spread the sugar on a paper plate. Cut the grapes into small bunches. Dip the grapes in the jelly, then drag through the sugar. Pile the sugar-crusted bunchlings into a serving dish and help yourselves. ","[Chardonnay, Riesling, Moscato]" 2830,"Eggplant and Zucchini Roll Ups 2 medium firm zucchini 1 medium firm eggplant All natural olive oil cooking spray Sea salt or kosher salt and freshly ground black pepper 2 cups ricotta cheese 1 1/2 cups grated Parmigiano-Reggiano 1/2 cup fresh mint leaves, loosely packed, finely chopped 1/2 cup fresh flat-leaf parsley tops, chopped 2 egg yolks, lightly beaten 2 cloves garlic, pasted or grated 1 fresh cl, such as Fresno, seeded and finely chopped A few grates whole nutmeg A handful fresh basil leaves, torn or shredded 3 cups passata or tomato sauce 4 tablespoons butter 1 cup panko Instructions: Preheat the oven to 450 degrees F. Slice the zucchini and eggplant into thin planks lengthwise. Spray the eggplant and zucchini evenly on both sides with the cooking spray, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Cool to handle. Lower the oven temperature to 375 degrees F. In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper. Spoon the stuffing onto each plank of eggplant or zucchini and roll up. Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce. Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm and remaining parsley and mint. For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer. Scatter the topping over the top of the dish. Bake from room temperature at 375 degrees F, until golden and bubbly. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 2831,"Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing 4 medium-sized squid, skinned, cleaned and prepared (tentacles removed but reserved) 8 baby leeks, outer leaves trimmed back, washed Olive oil Sea salt and freshly ground black pepper 1 bulb fennel, cut into thin wedges, herby tops reserved 1 radicchio, leaves separated, washed and spun dry 2 lemons, halved Olive oil 4 ounces chorizo sausage, chopped into small pieces 1 sprig fresh rosemary, leaves picked and chopped 2 cloves garlic, peeled and finely grated 3 tablespoons balsamic vinegar 1 lemon, juiced Sea salt and freshly ground black pepper Instructions: To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.
Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.
Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up! For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.
Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.
Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 2832,"Gingerbread Snow-Globe Cookies 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon gingerbread spice 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar 1/3 cup molasses 12 clear mint hard candies 1 1-pound box confectioners' sugar (about 3 3/4 cups) 2 tablespoons meringue powder 5 to 6 tablespoons water Assorted white sprinkles (or other holiday sprinkles), for filling Instructions: Make the cookies: Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low. Working in two batches, beat in the flour mixture until just combined. Divide the dough between 2 large pieces of plastic wrap, flatten each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats; set aside. Roll out one disk of dough on a lightly floured surface until about 1/4 inch thick. Cut out rounds using a 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared baking sheets; cut a round out of the center of each using a 1 3/4-inch cookie cutter. Refrigerate until firm, about 15 minutes. Gather the scraps and cut-out centers and refrigerate until firm; reroll to cut out more cookies.
Bake the cookies, switching the pans halfway through, until just set, 10 to 12 minutes. Meanwhile, finely crush the candies in small batches in a resealable plastic bag. Remove the cookies from the oven and fill the centers of two-thirds of the cookies (about 12) with some of the crushed candies. Return all of the cookies to the oven and bake until lightly browned around the edges and the candies are bubbling, 6 to 8 minutes. Let cool 10 to 15 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining disk of dough and candies. You should have about 24 candy-filled cookies and about 12 empty cookies; you'll need 2 candy-filled cookies and 1 empty cookie to assemble each snow globe.
Make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water with a mixer on medium-high speed until soft glossy peaks form, 3 to 5 minutes. (The icing should be pipeable but not runny.) Press plastic wrap directly onto the surface until ready to use.
Assemble the cookies: Transfer the icing to a resealable plastic bag and snip a corner. Lay out 12 candy-filled cookies upside down. Pipe icing around the edges (don't get too close to the candy). Top each with an empty cookie; fill the cavities about halfway with sprinkles. Pipe icing around the edge of the empty cookies and set the remaining candy-filled cookies on top to create 12 snow globes. Let set 10 to 15 minutes. Pipe the remaining icing on the top of each cookie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2833,"Sesame-Ginger Pork with Soba Noodles 8 ounces soba noodles or whole-wheat spaghetti 4 teaspoons toasted sesame oil, divided 1 tablespoon minced pickled ginger 1 (1 1/4-pound) pork tenderloin, cut into 1-inch chunks 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 scallions (green and white parts), chopped 1 tablespoon sesame seeds 1 cup reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 1/2 cup sliced water chestnuts, drained 1/4 cup chopped fresh cilantro leaves Instructions: Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts. If you're stopping here: Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days. When you're ready to eat: Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro. Remove from the heat, stir in the cilantro, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2834,"Korean BBQ Beef 1/4 cup sesame oil 1/2 teaspoon kosher salt
1 bunch scallions, green part only
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 onion, sliced into 1/2-inch rounds 1 pound thinly sliced rib-eye steak (you can find this at Korean markets)
1 small head green leaf lettuce, leaves separated
Instructions: Preheat a grill or grill pan to high. Combine the sesame oil and salt in a small bowl and set aside. Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside. Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side. To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco. ","[Syrah, Malbec, Tempranillo, Garnacha]" 2835,"Paneer Tikka Kebabs 2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook\u2019s Note) 1 tablespoon besan (fine chickpea flour) 1 cup plain full-fat Greek yogurt 3 tablespoons lime juice (from 2 limes) 2 tablespoons store-bought tandoori masala 1 tablespoon paprika 1 teaspoon Kashmiri chili powder (see Cook\u2019s Note) 1 teaspoon yellow mustard powder 1/2 teaspoon ground turmeric 5 cloves garlic, grated (about 2 tablespoons) 2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped One 2-inch piece fresh ginger, grated (about 1 tablespoon) 1 teaspoon dried fenugreek leaves, optional Kosher salt 12 ounces paneer, cut into 1-inch cubes (see Cook\u2019s Note) One 10-ounce container grape tomatoes 1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks 1 large red onion, cut into 1 1/2-inch pieces Vegetable, grapeseed or other neutral oil, for the grill grates 2 tablespoons unsalted butter or ghee, melted Cilantro-Yogurt Chutney, recipe follows 2 cups fresh cilantro, leaves and tender stems 1/2 cup plain full-fat Greek yogurt
2 to 3 Thai green chiles or 1 serrano cl, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Kosher salt
Instructions: For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside. Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it\u2019s too thick, add 1 or 2 tablespoons water and mix well.
For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
When ready to grill, preheat a grill to medium-high.
Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It\u2019s important not to overcook the paneer as it can become hard and rubbery.)
Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it\u2019s too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2836,"Merry Cheesecake Cookies 1 cup all-purpose flour 1/3 cup unsalted butter, softened 1/2 cup firmly packed light brown sugar 1/2 cup chopped toasted nuts of any kind 1 (8-ounce) package cream cheese, at room temperature 1/4 cup sugar 1 egg, at room temperature 2 tablespoons milk 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla Red and green sanding sugar, for decorating, optional Instructions: Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking pan with parchment paper. Let parchment come up over the sides of the pan to use as \handles\ when unmolding after baking. In a mixer bowl, combine flour, butter, and brown sugar. Blend at low speed until incorporated and mixture is like sand, about 2 to 3 minutes. Stir in nuts. Reserve 1 cup of mixture for topping. With your fingers, press remaining mixture into pan. Bake on the middle rack of the oven until crust is set and golden brown, about 8 to 10 minutes. Let cool on a rack while assembling the filling. In a clean mixer bowl, combine cream cheese and sugar. Blend until smooth, then add the remaining filling ingredients, beating until smooth. Spread evenly over baked crust. Sprinkle the reserve crust mixture over filling. Bake until top is golden brown and filling is set, about 25 to 30 minutes. Let cool completely on a rack, then use parchment \handles\ to remove from pan in 1 piece. Cut into bars, squares or festive shapes with cookie cutter of your choice. Sprinkle with red and/or green sanding sugar, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 2837,"Poached Salmon with Cucumber Sauce 1 pound cucumber, peeled and seeded 1 tablespoon white wine vinegar 1 teaspoon salt 1 small onion, grated 1 cup sour cream 3 tablespoons lemon juice 1 tablespoon sugar 3 tablespoons snipped fresh dill, plus extra for garnish Salt and pepper 4 6- to 8-ounces salmon fillets, 1/2-inch thick 1 quart water 2 teaspoons salt 3 tablespoons wine vinegar Instructions: Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper. Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes. Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2838,"Bangers and Mash 2 pounds potatoes 8 links Cumberland sausage (Italian sausage may substitute) 1 tablespoon oil 1 large onion 2 tablespoons flour 4 cups chicken stock 4 tablespoons cream 2 ounces butter 2 tablespoons creme fraiche 2 tablespoons grainy mustard, plus mustard for dipping Salt and pepper Instructions: Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes. Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping. ","[Chardonnay, Pinot Grigio, Riesling, Gouda]" 2839,"Grilled Longganisa 2 to 4 hog casings, plus more if needed (some may tear) 4 pounds boneless pork shoulder, cut into 3/4-inch cubes 2 pounds skinless pork belly or pork fatback, frozen until firm, then cut into 3/4-inch cubes
1 head garlic, minced
1 1/2 cups packed light brown sugar Kosher salt and freshly ground pepper 1/2 cup vegetable oil, plus more for the stuffer attachment and the grill 1/2 cup annatto seeds 1/4 cup soy sauce 1/4 cup coconut vinegar or distilled white vinegar Instructions: Separate the casings and rinse well, then transfer to a bowl and cover with cold water; soak 30 minutes. Drain and rinse the casings, then run water through the insides. Return the casings to the bowl, cover with cold water and refrigerate until ready to use. Toss the pork shoulder, pork belly, garlic, brown sugar and 3 tablespoons each salt and pepper in a large bowl. Spread out on a baking sheet and freeze until cold but not frozen, 30 minutes to 1 hour.
Meanwhile, heat the vegetable oil and annatto seeds in a small saucepan over medium heat until the oil bubbles around the seeds, about 2 minutes. Remove from the heat and let cool. Strain the oil through a fine-mesh sieve into a small bowl. Mix the soy sauce and vinegar in a separate bowl and refrigerate until ready to use. About 30 minutes before making the sausage, chill all parts of the meat grinder attachment of a stand mixer in the freezer. Fit the grinder with a coarse-grind die. Set a large bowl in a larger bowl of ice and position under the grinder. Feed the pork mixture through the grinder on the second lowest speed into the bowl.
Transfer half of the ground meat to the stand mixer bowl. Beat with the paddle attachment on low speed, slowly adding half of the annatto oil and half of the soy sauce mixture, 2 to 3 minutes; transfer to a separate bowl. Repeat with the remaining ground meat, annatto oil and soy sauce mixture; combine all the sausage in one bowl, cover and refrigerate at least 5 hours.
Set up a sausage stuffer attachment with a large tube. Lightly coat the tube with vegetable oil and slide a casing over it until 4 inches are left at the end; tie in a knot. Fill the sausages (see directions at right for coils and links). Prick holes in the sausages every inch with a sterilized needle and refrigerate until ready to grill.
About 30 minutes before grilling, let the sausages sit at room temperature. Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Once the grill registers 325? F to 350? F, lightly brush the sausages with vegetable oil and place on the cooler side of the grill (indirect heat). Cook, covered, flipping once, 20 minutes. Move the sausages to direct heat and cook, flipping often and moving the sausages around to prevent flare-ups, until browned and a thermometer inserted into the centers registers 155? F, 10 to 30 more minutes. Let rest 10 minutes before serving.
To Make Coiled Sausages: Put half of the ground sausage mixture in a bowl set in a larger bowl of ice, then start filling the stuffer, packing in the meat to prevent air pockets. Turn the mixer to medium-low speed and start stuffing the first casing, adding more of the meat mixture when the compartment is about half empty. If air pockets form, pop the casing with a sterilized needle, then gently squeeze the filling to fill any voids. Do not overfill the casing \u2014 it should be able to bend and flex. Once the first casing is full, slide it off the stuffer tube and tie a knot to seal; trim off any excess casing. Repeat to make another long sausage. Coil each sausage into a spiral and skewer each with 2 long metal skewers in an X. To Make Sausage Links: Follow the directions above for filling the sausages, but use only one-quarter of the ground sausage mixture per casing. Repeat to make 4 long sausages (do not coil). Separate the sausages into links by pinching the sausage every 4 inches; twist the casings in opposite directions to make links. Tie with kitchen twine, if desired.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 2840,"Mozzarella Waffle Bites with Peach Salsa Farm Rich? Mozzarella Bites Peaches Salsa Cilantro Instructions: Prepare Farm Rich? Mozzarella Bites according to package instructions Press into waffle iron for extra crunch Serve with a peach, tomato and cilantro salsa topper Fresh or frozen peaches and cilantro easily mix into mild salsa and pair well with a hot, melty mozzarella bites. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2841,"Crispy Chicken Tenders with Piccata Sauce 3/4 cup panko (Japanese breadcrumbs) 1/2 packed cup fresh spinach leaves
1/2 cup grated Parmesan
Zest of 1 large lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup buttermilk 1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces
3/4 cup safflower or vegetable oil
1 cup low-sodium chicken broth 2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons agave
1/2 teaspoon kosher salt
Instructions: For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated. Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken. For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm. Pour the sauce over the chicken or serve alongside as a dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2842,"Apple Cinnamon Coffee Cake Streusel 4 cups packed brown sugar 4 cups old-fashioned oats 2 tablespoons chopped walnuts 1 tablespoon butter Coffee Cake 1 box (15.3 oz) Betty Crocker Fiber One apple cinnamon muffin mix 4 cups water 2 tablespoons vegetable oil 2 eggs Glaze 4 cups powdered sugar 1 teaspoon water Instructions: Heat oven to 400 degrees F. Spray bottom only of 9-inch round cake pan with cooking spray. In small bowl, mix all streusel ingredients except butter. Cut in butter with fork until mixture is crumbly; set aside. In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. Sprinkle with streusel. Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. In small bowl, mix glaze ingredients until smooth; drizzle over coffee cake. Serve warm or cooled. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 2843,"Snickerdoodle Cookie Pizza Cooking spray 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon sea salt 3/4 teaspoon cream of tartar 2 sticks unsalted butter, softened 1 cup plus 2 tablespoons sugar 3 large egg yolks 2 tablespoons pure vanilla extract 1/2 teaspoon ground cinnamon 1 pound fresh raspberries 2 tablespoons vodka 1/4 teaspoon fresh thyme leaves Pinch kosher salt 2 cups chocolate ganache or store-bought chocolate fudge 3/4 cup chopped brownie 1/2 cup fresh mixed berries 1/4 cup white chocolate chips 1/2 teaspoon fleur de sel or sea salt Instructions: Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray.
For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.
In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg yolks and vanilla and beat until combined. With the mixer on low speed, gradually add the flour and mix until just combined.
Transfer the dough to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon and the remaining 2 tablespoons sugar. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make the raspberry drizzle: Combine the raspberries, vodka, thyme and pinch of salt in a blender or food processor and pulse until smooth. Strain and store in the refrigerator until needed.
Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie pieces, berries and chocolate chips on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2844,"Apple Tart 8 ounces (200 grams) plain flour 1/2 teaspoon salt 4 ounces (100 grams) unsalted butter 1/2 cup (125 milliliters) water, room temperature 4 tasty eating apples 1 large egg 3 tablespoons sugar 1 1/2 cups (375 milliliters) double (heavy) cream 1/2 teaspoon cinnamon Vanilla ice cream, as accompaniment Instructions: Preheat the oven to 375 degrees F (190 degrees C). Combine flour and salt in a bowl. Rub butter into flour and salt with your fingers. Add water to make a dough and stir with a knife. Form into a ball with your hands. Roll out the pastry evenly and line a pie dish or tart pan. Leave in the refrigerator. Peel, quarter and core the apples and cut into thin slices. Neatly arrange the apples on the pastry. Whisk the egg and sugar together in a bowl. Add the double cream slowly. Add the cinnamon. Whisk together thoroughly so the cinnamon does not make any lumps. Pour the cream mixture over the apples. Place the apple tart in the oven and bake for 25 minutes, until golden on top. Serve with good vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2845,"Neapolitan Style Pizza Dough 1 teaspoon active dry yeast 1 1/4 cups warm water (105 to 115 degrees F) 1 cup cake flour (not self rising) 2 1/2 to 3 cups all purpose flour 2 teaspoons salt Olive oil for the bowl Instructions: Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours. Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled. Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F. Shape and bake pizzas in desired fashion. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 2846,"Simple Sesame Noodles 12 ounces thin noodles 1/4 cup soy sauce 1/4 cup canola oil 3 tablespoons pure sesame oil 2 tablespoons sugar 2 tablespoons rice vinegar 1/2 teaspoon hot chili oil 4 cloves garlic, minced 4 green onions, thinly sliced Instructions: Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed. Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy! ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 2847,"White Chocolate Cherry Martini Chocolate covered fresh or maraschino cherries, for serving, optional* 4 ounces (1/2 cup) milk chocolate chips Fresh or maraschino cherries Ice 2 ounces (1/4 cup or 4 tablespoons) premium white chocolate liqueur 1 ounce (2 tablespoons) premium vanilla-flavored vodka 1/2 ounce (1 tablespoon) premium maraschino liqueur 1/2 ounce (1 tablespoon) premium Irish cream liqueur
Instructions: To make optional garnish: Melt 4 ounces milk chocolate chips in microwave or in saucepan on low heat. Dip fresh cherries or maraschino cherries in melted chocolate and place on a plate. Allow to set up in the refrigerator 20 minutes. Combine the ice, white chocolate liqueur, vanilla-flavored vodka, maraschino liqueur, and Irish cream liqueur in a cocktail shaker and shake. Strain into a martini glass, and garnish with a chocolate-covered cherry, if using. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 2848,"Eggplant Parm Sandwich 1 1/4 pounds cherry tomatoes (about 4 cups) 3 garlic cloves, skin-on 3 teaspoons extra-virgin olive oil 1/2 teaspoon crushed red pepper Kosher salt Nonstick cooking spray 1 small globe eggplant (about 1 pound) 1 egg white, lightly beaten 2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces) 1 teaspoon red wine vinegar 8 basil leaves, roughly chopped 2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up 4 ounces shredded part-skim mozzarella 2 tablespoons grated parmesan 1 1/4 pounds cherry tomatoes (about 4 cups) 3 garlic cloves, skin-on 3 teaspoons extra-virgin olive oil 1/2 teaspoon crushed red pepper Kosher salt Nonstick cooking spray 1 small globe eggplant (about 1 pound) 1 egg white, lightly beaten 2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces) 1 teaspoon red wine vinegar 8 basil leaves, roughly chopped 2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up 4 ounces shredded part-skim mozzarella 2 tablespoons grated parmesan Instructions: Preheat oven to 400 degrees. Have two racks set up in the oven. Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce. Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes. Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt. Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad. Preheat oven to 400 degrees. Have two racks set up in the oven. Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce. Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes. Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt. Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 2849,"Potato Salad 5 pounds red potatoes, peeled and cut into 1/2-inch cubes 2 teaspoons salt, plus more to taste 4 hard-boiled eggs, peeled and diced 3/4 cup mayonnaise 1/2 cup sweet pickle relish Black pepper, to taste Instructions: Place the potatoes in a medium saucepan. Add the salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape (do not overcook), about 30 minutes. Drain the potatoes, transfer them to a large mixing bowl and allow them to cool completely. Add the hard-boiled eggs, mayonnaise and relish and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2850,"Blackened Duck topped with Mango Salsa and served with Wild Rice and a Vegetable Medley Olive oil, for sauteing Blackening spices, to coat duck pieces 1 whole duck, cut into pieces Mango Salsa, recipe follows Wild Rice, recipe follows Vegetable Medley, recipe follows 2 mangoes, skinned and diced 1 large onion, diced 1 lime, juiced 2 to 3 tomatoes, diced 1 clove garlic, minced 1 box wild rice 1 red pepper, seeded and diced 1 onion, diced 1 clove garlic, minced 1 tablespoon olive oil Olive oil, for sauteing 1 red pepper, seeded and chopped 1/4 pound mushrooms, cleaned and chopped 1 clove garlic, minced 30 string beans, trimmed 2 to 3 carrots, thinly sliced Instructions: Heat a large round grill pan over medium-high heat. Add enough olive oil to coat the bottom of the pan and let oil heat for 1 to 2 minutes. Rub the blackening spices all over the duck pieces until both sides are covered. Carefully place the spiced duck pieces into the pan, reduce the heat to medium, and cook for about 5 minutes on each side, or until desired degree of doneness. In a large bowl, combine all ingredients by gently stirring with a wooden spoon or plastic spatula until thoroughly mixed. Set aside to let flavors meld. Spoon the salsa over the duck pieces, or serve as a garnish on the side. Prepare the wild rice according to the directions on the box. In a medium skillet, saute the pepper, onion, and garlic in olive oil over medium heat until vegetables are tender, being careful not to let the garlic burn. When the rice is fully cooked, add the sauteed vegetables to the rice, and stir to combine. Heat a large skillet over medium heat. Add enough olive oil to thinly coat the bottom of the pan, and let oil heat for 1 to 2 minutes. Add the pepper, mushrooms, and garlic to the pan, and saute until the vegetables are almost tender. Add the beans and carrots to the pan, and cook until all of the vegetables are slightly tender and the flavors have combined. Serve with the Blackened Duck and Wild rice. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]

" 2851,"Peanut Butter Espresso Brownies Nonstick vegetable oil spray 1/3 cup vegetable oil
1 large egg
2 tablespoons espresso powder
One 17.6-ounce box brownie mix, such as Duncan Hines
3/4 cup peanut butter chips
1/4 teaspoon coarse flake salt
Instructions: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. Transfer the batter to the prepared baking pan. Sprinkle the salt evenly over the top. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely before cutting into squares. Arrange the brownies on a platter and serve. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 2852,"Slow Cooked Jalapeno Corn 24 ears corn 2 cups heavy cream
2 sticks (16 tablespoons) butter
1 teaspoon paprika
1 teaspoon salt 1 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 jalapenos, sliced very thin
Instructions: Preheat the oven to 250 degrees F. Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together. Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2853,"Phyllo Pastry Triangles 5 sheets phyllo dough 2 tablespoons melted butter 4 tablespoons cinnamon sugar Instructions: Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 2854,"Baileysandreg; Hazelnut and Coffee 2 oz. Baileys? Hazelnut Flavor Liqueur 6 oz. Hot Coffee Instructions: Combine in a mug. Garnish with whipped cream. ","[Irish Whiskey, Espresso Roast, Brandy]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce Ingredients:

• 1 1/2 lbs flank steak
• 1/4 cup olive oil
• " 2855,"Steakhouse Steak in a Pizza Oven Two 1 1/2-inch-thick New York strip steaks 6 tablespoons unsalted butter, at room temperature
  Kosher salt and coarsely ground black pepper
  Instructions: Preheat the pizza oven for 15 minutes. Meanwhile, rub the steaks all over with 1 tablespoon of the butter each, then season generously with salt and pepper.
  Put a medium cast-iron skillet in the pizza oven and let it heat for 5 minutes. Place the steaks in the skillet, return the skillet to the oven and cook until there is a dark brown crust on the bottom of the steaks, 2 to 5 minutes. Flip the steaks and cook until the other side develops a dark brown crust, 2 to 5 minutes more.
  Transfer the steaks to a cutting board with tongs, reserving the skillet. Holding the steaks in place with the tongs, cut 1/2-inch-thick slices crosswise. Transfer the steaks back to the skillet, pushing the slices together so they all touch. Spread 2 tablespoons of the butter on top of each steak and return to the oven.
  Cook to your desired temperature, basting with the melted butter halfway through. For reference, medium rare was about 2 minutes more for us, but it may vary based on your oven's temperature.
  ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2856,"Grilled Spice-Rubbed Shrimp \Nicoise\ Salad For the salad: Kosher salt 4 ounces yellow wax beans, trimmed 4 ounces green beans, trimmed 1 pound fingerling potatoes 2 tablespoons extra-virgin olive oil Freshly ground pepper 1/2 pound multicolored cherry tomatoes, halved 1 medium red onion, thinly sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley For the vinaigrette: 1/4 cup red wine vinegar 2 teaspoons dijon mustard 1 teaspoon honey 1 clove garlic, finely chopped 1 tablespoon anchovy paste Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil For the shrimp: 4 teaspoons ground fennel seeds 1 1/2 teaspoons mustard powder 1 1/2 teaspoons ground coriander 1 pound jumbo shrimp, peeled and deveined (tails intact) 1/4 cup extra-virgin olive oil Instructions: Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, then drain well. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly. Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on. Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature. Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add 1/4 cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2857,"Standing Rib Roast with Stout-Mustard Jus 10 cloves garlic (4 chopped, 6 smashed) 2 tablespoons chopped fresh thyme, plus 4 sprigs Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 3-bone beef rib roast (7 to 9 pounds) 2 large carrots, cut into chunks 2 stalks celery, cut into chunks 1 large onion, cut into chunks 2 12-ounce bottles stout beer 3 cups low-sodium beef broth 1 tablespoon dijon mustard Instructions: Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour. Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes. Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving. Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 2858,"Instant Pot Cheesy Pasta and Chicken 1 pound skinless, boneless chicken breasts 2 tablespoons unsalted butter 1 teaspoon paprika 1/2 teaspoon mustard powder Kosher salt and freshly ground pepper 10 ounces penne (about 3 cups) 1 1/2 cups low-sodium chicken broth 1/4 cup heavy cream 1/4 cup grated parmesan cheese 4 cups broccoli florets, chopped into small pieces 4 ounces cheddar cheese, grated or chopped into small pieces Instructions: Set an Instant Pot to saut on high. While it heats, cut the chicken into 1/2-inch pieces. When the pot registers hot, add the butter, stirring to melt. Stir in the paprika and mustard powder and cook until lightly toasted, about 30 seconds. Add the chicken and a pinch each of salt and pepper and stir to coat, then turn off the pot. Add the pasta, chicken broth and 1 cup hot water to the Instant Pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 3 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid. Set the Instant Pot to saut on high. Bring the liquid to a boil, stirring well. Add the heavy cream and parmesan and cook, stirring, until the sauce thickens, 2 to 3 minutes. Turn off the pot, add the broccoli and cheddar and stir until the broccoli is bright green and the cheddar melts, 2 to 3 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2859,"Mediterranean Orzo Salad 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 small clove garlic, minced Kosher salt and freshly ground pepper 8 ounces orzo 1 cup canned chickpeas, drained and rinsed 1 cup red grape or cherry tomatoes, halved 1 cup yellow grape or cherry tomatoes, halved 1 cup pitted kalamata olives, halved 1 cup crumbled feta cheese, plus more for topping 2 tablespoons minced fresh parsley, plus more for topping 1/2 red onion, diced Instructions: Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well. Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool. Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 2860,"Broccoli-Cheese Casserole 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained 4 cups crumbled crackers (recommended: Ritz crackers) 1 teaspoon freshly chopped thyme leaves 1 teaspoon freshly chopped oregano leaves 2 tablespoons smoked paprika 1 teaspoon cayenne 1 tablespoon black pepper 1 stick melted butter 1 pound Velveeta cheese, cubed small 1 pound Camembert, sliced thin Nonstick cooking spray Instructions: Preheat oven 450 degrees F. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside. In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven. Remove from oven. Take foil off and allow to rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2861,"Blueberry Breakfast Scones 2 cups all-purpose flour, plus more as needed 1 tablespoon caster sugar (superfine) 3 teaspoons baking powder 1 pinch salt 3 1/2 ounces (7 tablespoons) unsalted butter, chilled and cubed 2 eggs, lightly whisked, plus 1 egg beaten with 1 tablespoon milk, for glazing 1/2 cup heavy cream 1/2 cup fresh or frozen blueberries, tossed lightly in flour Instructions: Preheat an oven to 400 degrees F.
  Line a baking tray with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the 2 eggs and cream with a knife. Gently mix in the blueberries with your hands.
  Turn the dough out onto a lightly floured surface and press it into a 6 by 6-inch square pan. Cut the pastry into quarters, then halve each quarter. Place the pan onto the prepared baking tray and brush the scones with the egg and milk glaze. Bake for 15 to 20 minutes, or until golden. Serve warm with butter, if you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 2862,"Three Ingredient Baked Beans 1 medium onion 1 teaspoon vegetable oil 2 cans vegetarian baked beans 1/4 cup molasses Instructions: Chop the onion. In a saucepan heat the oil and then cook the onion until softened. Add the beans and simmer for 10 minutes. Add the molasses and simmer for 10 to 15 more minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2863,"Honey-Mustard Glazed Ribs in Oven and Broiler 1/2 cup apple cider vinegar 2 tablespoons light brown sugar 1/3 cup clover honey 3 heaping tablespoons Dijon mustard Salt and freshly ground black pepper 2 racks St. Louis Style/Country Style pork ribs (12 ribs each) 4 tablespoons canola oil Salt and freshly ground black pepper 1 cup soy sauce 4 cups water 2 to 3-inch piece ginger, skin on and sliced Instructions: Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature. Preheat the oven to 500 degrees F. Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste. In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours. Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2864,"Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots 1/2 baguette, cubed 12 ounces small red new potatoes, halved Canola oil 8 bone-in chicken thighs, skin on Kosher salt and freshly cracked black pepper
  1 large yellow onion, sliced 6 cloves garlic, peeled and smashed 12 ounces heirloom baby multi-colored carrots or supermarket baby carrots, scrubbed and tops removed 2 lemons, cut into wedges 1 small bunch fresh lemon thyme or thyme sprigs Fresh parsley leaves, for garnish Instructions: Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2865,"Sardine and Swiss Chard Pastelitos 2 1/2 cups allpurpose flour 1/2 teaspoon salt 4 tablespoons (1/4 cup) lard, chilled 4 tablespoons (1/4 cup) butter, chilled 2 egg yolks 4 tablespoons cold water 1 egg 2 (4-ounce) cans sardines, drained 1/4 cup fresh lime juice 1/2 bunch chopped fresh cilantro 1 pound Swiss chard, washed and coarsely chopped 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 egg, beaten 1 tablespoon water Instructions: Sift the flour with the salt into a large bowl. Cut the lard and butter into little pieces and rub into the flour until it resembles coarse crumbs. Make a well in the center of the flour and stir in the egg yolks. Add the cold water a tablespoon at a time until the dough is soft but not sticky. Cover with plastic and refrigerate at least 1 hour.
  Mash the sardines with the lime juice and cilantro and set aside. Bring a large pot of salted water to a boil and immerse the Swiss chard in the boiling water for a few seconds. Drain thoroughly and squeeze dry. Chop the chard, both leaves and stems, and set aside.
  Heat the butter and olive oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Add the garlic, jalapeno and salt and pepper, and saute another minute to release the aromas. Add the Swiss chard and cook until blended. Remove from the heat, season with salt to taste and set aside.
  Roll the dough out on a lightly floured surface to 1/8-inch thickness. Use a round cookie cutter to cut 15-20 circles about 1-inch larger than the circumference of muffin or cupcake tins. (The muffin tins should be about 2 1/2inches in diameter). Use another round cutter to cut the same number of circles the same size as the tins. Press the larger circles into the tins.
  Preheat the oven to 350 degrees F. Add enough of the Swiss chard mixture to each tin to come about two thirds of the way up the tin. Divide the sardine filling among the tins. Whisk together the egg and water. Moisten the edges of the pastry with a little of the egg wash. Cover the filling with the smaller circles of pastry and seal the edges, pressing together with your fingers. Brush the tops with more of the egg wash and bake for 30 minutes, or until golden. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 2866,"Peas and Carrots with Chipotle 1 bag frozen peas and carrots 1 tablespoon water 2 teaspoons adobo sauce from can of chipotle chiles, or to taste 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh chives Instructions: Add water and adobo sauce to peas and carrots in a microwavable dish. Cover well and microwave 3 to 5 minutes, depending on your microwave, until heated through. Add parsley and chives, stir to coat. ","[Rioja, Tempranillo, Garnacha]" 2867,"Fennel and Mushroom Salad 1 shallot, minced 2 tablespoons white wine vinegar 1 fennel bulb 8 ounces mushrooms, sliced 1 bunch fresh flat-leaf parsley, leaves picked Handful chopped fresh chives Olive oil Kosher salt and freshly ground black pepper Juice of 1 lemon Parmesan curls Instructions: Put the shallot and vinegar in a ramekin, and set aside to macerate.
  Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 2868,"Shrimp Clemenceau 3 cups vegetable oil 2 large Idaho potatoes, peeled and cut into small dice (about 3 cups) 2 teaspoons olive oil 1/2 cup chopped yellow onion 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound medium-size shrimp, peeled and deveined 1/8 teaspoon cayenne 6 ounces boiled ham, cut into small dice 1/2 cup fresh sweet baby green peas 1 teaspoon chopped garlic 2 tablespoons unsalted butter 1 recipe Hollandaise Sauce, recipe follows 4 large egg yolks 2 teaspoons fresh lemon juice 1/8 teaspoon hot sauce 4 teaspoons water Salt and freshly ground black pepper 1/2 pound (2 sticks) unsalted butter, melted Instructions: In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels. In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute. To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise. In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2869,"Chocolate-Date Pudding Cake 6 ounces pitted dates, about 2 cups 3/4 cup water 1 1/4 cups sugar 1 tablespoon pure vanilla extract 6 large egg whites 1/2 cup unsweetened cocoa powder 1/2 cup all-purpose flour Confectioners' sugar, for dusting Instructions: Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray. Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl. Sift together the cocoa powder and flour and add to the date mixture. Fold using a rubber spatula; combine gently until well mixed. In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture. Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature. Shake some confectioners' sugar on top and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 2870,"Paneer Tikka with Cilantro Mint Chutney 1 cup plain yogurt (250 milliliters) 4 garlic cloves, finely minced 2 tablespoons finely minced ginger 1/2 lemon, juiced 1 tablespoon canola oil 1 1/2 teaspoons garam masala 1 1/2 teaspoons smoked paprika 1 teaspoon ground coriander 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper Kosher salt Freshly ground black pepper 1 brick paneer, cut into large cubes (about 350 grams/12 ounces) 1 cup cherry tomatoes 1 red onion, large diced 1 red bell pepper, large diced 1/2 cup yogurt (125 milliliters) 1 lemon, zested and juiced 1 small bunch cilantro leaves 1 small bunch mint leaves 1/2 green cl, such as jalape?o or serrano, finely chopped 1 tablespoon finely minced ginger 1 garlic clove, finely minced 1/2 teaspoon granulated sugar Kosher salt 4 naan or other flatbreads Shredded cabbage, for serving (savoy or napa) Instructions: For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper. Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water. For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, cl, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use. Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender. Serve hot with naan, cabbage and drizzled with cilantro mint chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2871,"Orange Mango Smoothie Ice cubes 2 mangoes, peeled, seeeded and chopped 3 scoops frozen vanilla yogurt Orange juice Instructions: Add a handful of ice cubes to a food processor and process slightly. Add mangoes, frozen yogurt, and a splash of orange juice. Process until smooth. Serve. ","[Viognier, Vermentino, Moscato, Sauvignon Blanc]" 2872,"Pecan Pie Bars 2 cups Pillsbury BEST? All Purpose Flour 1/4 cup firmly packed brown sugar 1/2 cup butter 1 1/2 cups chopped pecans 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 3 large eggs 2 tablespoons lemon juice Instructions: HEAT oven to 350 degrees F. Combine flour and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture into bottom of 13 x 9-inch baking pan. BAKE 10 to 15 minutes. COMBINE pecans, sweetened condensed milk, eggs and lemon juice in small bowl; pour over partially baked crust. BAKE 25 minutes or until filling is set. Cool. Cut into bars. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 2873,"Baked Ham and Egg Cups 12 thin slices Black Forest ham (about 10 ounces) 1/2 cup shredded Swiss cheese 6 large eggs 6 tablespoons heavy cream Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh chives
  Instructions:

1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 2874,"Vegan \Pulled Pork\ Sliders 6 tablespoons vegetable oil 1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick) 2 tablespoons soy sauce 1 tablespoon molasses 1 tablespoon brown sugar 3/4 teaspoon smoked paprika 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   1 cup thinly sliced green cabbage 1/2 cup grated carrots 1/4 cup vegan mayonnaise 1 teaspoon cider vinegar 1/2 teaspoon celery seed Small pinch sugar Kosher salt and freshly ground black pepper 12 party-size vegan slider buns Pickle slices, hot sauce, your other favorite sandwich toppings Instructions: For the \pulled pork: Preheat the oven to 300 degrees F, line two baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush the parchment-lined baking sheets with about 1 tablespoon of vegetable oil each. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil. Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven, and continue to bake until the mushrooms are well-browned and the edges are crispy, 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.) In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika and garlic powder. Carefully toss the baked mushrooms in the marinade until evenly coated. (You may need to do this in several batches.) Return the marinated mushrooms to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, about 5 minutes. For the coleslaw: Meanwhile, combine the cabbage and carrots in a large bowl and set aside. Combine the mayonnaise, vinegar, celery seed and sugar in a small bowl and mix well. Add and salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss to coat. Add more sugar, salt and pepper if desired. Chill until ready to serve. To serve: Separate the party buns into halves. Place some of the mushrooms on the bottom half of the bun, then top with coleslaw. Add toppings as desired, then top with the top bun. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2875,"Corn Dog-Battered Chicken Fingers 1/3 cup mayonnaise 2 tablespoons yellow mustard 1 tablespoon honey 2 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 1 1/2 teaspoons chipotle cl powder 1 teaspoon baking powder Kosher salt 1 1/2 cups milk 3 large eggs Vegetable oil, for frying
2 large skinless, boneless chicken breasts (about 1 1/4 pounds), each cut on a diagonal into 8 strips
Instructions: Make the sauce: Whisk the mayonnaise, mustard and honey in a small bowl. Refrigerate until ready to serve. Make the chicken fingers: Put 1/4 cup flour in a shallow dish; set aside. Whisk the remaining 1 3/4 cups flour, the cornmeal, sugar, cl powder, baking powder and 1 teaspoon salt in a large bowl. Make a well in the center and add the milk and eggs. Whisk until smooth.
Set a rack on a baking sheet. Heat 1 1/2 inches vegetable oil in a medium Dutch oven or heavy pot over medium heat until a deep-fry thermometer registers 350? F. Working in batches, season the chicken with salt, dredge in the flour, shaking off any excess, then dip in the batter. Fry until golden brown and cooked through, about 5 minutes. (Adjust the heat as needed to maintain the temperature.) Remove to the rack to drain. Serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2876,"Nacho Deano's Tacos of Love 10 tomatillos 4 cloves garlic, peeled 2 Anaheim cl peppers 2 jalapeno peppers 1 yellow onion, peeled and quartered 2 tablespoons olive oil, plus more if needed Salt 1 bunch fresh cilantro Freshly ground black pepper 1 teaspoon cayenne 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon dried thyme Salt and freshly ground black pepper 2 pounds pork butt 2 pounds pork belly 3 tablespoons vegetable oil 4 cloves garlic, peeled 2 Anaheim cl peppers, chopped 2 jalapeno peppers, chopped 1 yellow onion, peeled and quartered 1 Mexican beer (preferably dark beer) 1 tablespoon vegetable oil, plus more as needed 1 pound ground chorizo Corn tortillas, at least 16 1 head Napa cabbage, very thinly sliced 1 package Cotija cheese, crumbled 1 bunch fresh cilantro leaves, chopped 3 limes, quartered Instructions: Preheat the oven to 250 degrees F.
For the tomatillo sauce: On a baking sheet, combine the tomatillos, garlic, Anaheim peppers, jalapenos and onions. Drizzle olive oil over everything and hit it with salt. Place in the oven and roast until the vegetables are browned and soft, roughly 45 minutes.
For the pork: Combine the cayenne, coriander, cumin, garlic powder, dry mustard, oregano, paprika, thyme and 1 teaspoon each of salt and pepper in a bowl and mix well.
Trim the excess fat off the pork butt and belly and cut into 3- by 3-inch chunks. Put the pork in large bowl. Pour the spice rub mixture onto the pork a little at a time and toss the pork to make sure every piece is coated with the rub. Let sit.
Heat the vegetable oil in a large frying pan. When the oil gets super hot, add a few pieces of pork and put a nice sear on it. Brown the meat on both sides and remove from the pan. Continue to sear off the remaining pieces of pork, adding more oil if needed.
When all the pork is seared, put it in the pressure cooker and add all the juices from the frying pan into the pressure cooker. Don't forget to get all the little brown bits off the bottom of the pan. This is called fond and it's full of flavor.
Add the garlic, Anaheim peppers, jalapenos and onions. Give it a good stir and turn up the heat.
When things are sizzling and rocking and rolling, deglaze the pot with the beer. (You're not going to have a lot of room to move in your pressure cooker pot, but get a spatula or wooden spoon down in there and give the bottom of the pot a good scrape to loosen the fond off the bottom to get them into the mix of peppers, pork, onion and garlic.) Hit the pot with a good pinch of salt and some pepper, then put the pressure cooker top on and cook for 45 minutes. Then release the steam from the pressure cooker very carefully. (Note: Please follow manufacturer's instructions for this.)
To finish the tomatillo sauce: Remove the tomatillos and peppers from the oven. Remove the stems from the tomatillos and place them in a blender with the roasted vegetables. Rip all the leaves off of a bunch of cilantro and add that to the blender. Blend until smooth. Adjust the texture of the sauce with a few tablespoons water. Taste and adjust seasoning with salt and pepper. Put in the refrigerator to chill and set up.
Remove the pork from the pressure cooker and place on a baking sheet. With the back of a fork and a pair of tongs, shred the pork, and mix the belly and butt together. This should be easy to do after the pressure cooker has worked its magic.
With a slotted spoon, remove the peppers, onion and garlic and put them all into a blender. Add one third of the liquid from the pressure cooker and blend. Use the liquid to adjust the consistency so you have a sauce that is not too thick. Taste and season with salt if needed.
For the tacos: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the chorizo until browned and cooked through.
In a hot frying pan with some vegetable oil, add a handful of the shredded pork in silver-dollar-pancake-size portions. We want to get a little crust on the outside of the pork.
In another frying pan over medium heat, warm up the tortillas one by one and cover with a towel to keep warm.
Place a crispy pork pile on 2 stacked tortillas, then top with 1 teaspoon of the braising sauce, some chorizo, some shredded cabbage, 1 tablespoon of tomatillo sauce and some crumbled Cotija cheese. Sprinkle with cilantro, then hit it with a squeeze of lime and enjoy. It seems labor intensive, but trust me, the flavor will blow your sombrero off! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 2877,"Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli 1/2 cup prepared mayonnaise 1 lemon, zested 2 teaspoons fresh lemon juice 2 anchovy fillets, drained 2 cloves garlic, chopped 3 tablespoons pitted nicoise olives 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons fresh rosemary plus sprigs, for garnish 1/4 cup kosher salt 12 bone-in baby lamb chops, Frenched 2 tablespoons olive oil Freshly ground black pepper Instructions: Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated. For the lamb chops: Combine the rosemary and salt in a food processor and process until combined. Heat the grill to high. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs. ","[Reds only: Cabernet Sauvignon, Syrah/Shiraz, Malbec, Tempranillo]" 2878,"Canoa 1 pound ground Angus beef (80/20) 2 tablespoons Worcestershire sauce
1 1/2 tablespoons Sofrito, recipe follows 1 tablespoon adobo seasoning
1 teaspoon Cajun spice 1 teaspoon beef base
1/2 teaspoon beef tenderizer
1/2 teaspoon granulated garlic
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil, plus more for deep-frying 4 sweet plantains 1/4 cup shredded Cheddar and/or American cheese
1/2 cup Puerto Rican Remoulade (Mayoketchup), recipe follows 1 onion, sliced 1 green bell pepper, stemmed and seeded 2 cups sweet mini peppers, stemmed
1 cup whole or minced garlic
8 bunches cilantro
2 cups mayonnaise 1 cup tomato ketchup 1/4 cup granulated garlic 1/4 cup minced garlic 3 tablespoons Sofrito (recipe above) 2 tablespoons adobo seasoning 2 tablespoons Cajun spice 2 tablespoons granulated onion 1/4 teaspoon cayenne 1/4 teaspoon black pepper 1/2 onion Instructions: Mix the ground beef, Worcestershire, Sofrito, adobo seasoning, Cajun spice, beef base, beef tenderizer, granulated garlic and black pepper in a large mixing bowl. Let sit for 20 minutes. Heat the vegetable oil in a large pan over medium-high heat and saute the seasoned ground beef until medium well. Heat oil in a deep-fryer to 375 degrees F. Preheat the broiler to high. Peel the plantains and slice lengthwise, but do not split. Deep-fry the plantains until golden brown. Remove to a baking sheet. Spread the beef filling down the center of the plantains. Smother the canoas with the shredded cheese. Broil until the cheese is thoroughly melted, 1 to 2 minutes. Drizzle the Puerto Rican Remoulade over the top.
Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds. Combine the mayonnaise, ketchup, granulated garlic, minced garlic, Sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend to an even consistency. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 2879,"Grilled Quail with Brioche, Foie Gras, and Rose Geranium Sauce 8 deboned quail 1 cup olive oil 3 tablespoons chopped fresh thyme leaves 3 tablespoons chopped fresh sage leaves 4 sweet potato brioche, cut in half and lightly buttered, recipe follows 8 to 10-ounce piece foie gras, lightly seasoned with salt and pepper Rose Geranium Sauce, recipe follows Sweet Potato Shoestrings, recipe follows 2 medium shallots, minced 1 cup Riesling, or other fruity white wine 2 tablespoons apple cider vinegar 2 cups quail or dark chicken broth 1/4 cup Rose Geranium Jelly (or other rose-scented jelly, usually available at Middle Eastern grocery stores) 2 tablespoons unsalted butter Salt and pepper 1 or 2 medium sweet potatoes, baked whole until tender 7 eggs 3 ounces whole milk .38 ounces yeast 1 pound 4 ounces all-purpose flour 12 ounces butter (cut into small pieces) 2 sweet potatoes, peeled and cut into matchsticks Salt Instructions: Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator. Preheat a grill. Preheat the oven to 400 degrees F. Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an \x\ mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time. While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings. Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm. Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes. Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes. Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt. ","[Chardonnay, Pinot Noir, Sparkling Shiraz, Barolo]" 2880,"Smoked Paprika Potato Salad 4 large red potatoes , cubed (about 3 pounds) Kosher salt 2 ribs celery, finely chopped 1/2 large sweet onion, finely chopped 3/4 cup mayonnaise 2 tablespoons yellow mustard 2 heaping tablespoons sweet pickle relish 1 tablespoon sugar 2 teaspoons smoked paprika Freshly ground black pepper Instructions: Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry. ","[Rioja, Tempranillo, Garnacha, Barbera]" 2881,"Prosciutto and Melon 1 honey dew melon or cantaloupe, halved 12 thin slices, prosciutto 4 ounces balsamic vinegar Black pepper Instructions: Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Add 1 slice of prosciutto to top of each wedge. Drizzle with balsamic vinegar. Add pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino]" 2882,"Butterfly Cupcakes Confectioners' sugar, for dusting About 6 ounces yellow-tinted fondant (for the wings) Black licorice spirals, such as Haribo (for the antennae) About 4 ounces green-tinted fondant (for the antennae tips and bodies) 24 yellow flat round sprinkles (for the eyes) 2 tablespoons multicolored flat round sprinkles (for the wing decoration) 1 tablespoon semisweet chocolate chips (for the pupils) 12 Go-To Vanilla Cupcakes, link below 1 1/2 cups Cream Cheese Frosting, link below Instructions: For the wings: Dust the work surface lightly with confectioners' sugar. Roll the yellow fondant out to a thickness of 1/8 inch, moving the fondant occasionally as you roll to make sure it does not stick. Cut out 24 hearts with a 2-inch heart cookie cutter. Arrange the pencils, pens or chopsticks on the work surface. Pair hearts together by overlapping their points by an inch. With a small brush, dab a little water on the overlapping area between the 2 fondant pieces and press gently to adhere. Drape each pair of wings over a pencil to shape the butterfly. Allow to dry until stiff, about 2 hours. For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry. For the bodies: Shape about 2 teaspoons green fondant into a butterfly body, about 2 inches long, with a head at one end and the other end tapering to a point. Attach a pair of antennae by sticking the licorice into the head. Using a small brush, moisten the front of the body with a little water and attach 2 yellow sprinkles for eyes. To assemble and decorate: When the wings are dry, turn them over and place between 2 pencils for support. Brush the center of each with a little water; add a body and press gently to adhere. Brush the wings lightly with water and stick on the multicolored sprinkles to decorate. Let dry 30 minutes. Melt the chocolate. Add pupils to the eyes by dipping a skewer into the melted chocolate and making a small dot on each yellow sprinkle. Frost each cupcake with about 2 tablespoons buttercream. Top each cupcake with a butterfly and press them gently into the frosting to adhere. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2883,"Bloody Mary Shrimp Dip 1 (8-ounce) package cream cheese, room temperature 1/3 cup mayonnaise 1 1/2 tablespoons tomato juice 2 tablespoons tomato paste 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons lemon juice, fresh 1 tablespoon TABASCO? brand Original Red Sauce 1 1/2 teaspoons minced onions 1 teaspoon parsley flakes 1/4 teaspoon black pepper, freshly cracked 1/4 teaspoon salt 4 ounces canned shrimp, drained well and coarsely chopped Instructions:

1. In a medium bowl, mix together cream cheese and mayonnaise until smooth.
2. Add all remaining ingredients except shrimp and mix until combined; gently fold in shrimp.
3. Cover and refrigerate overnight before serving.
4. Serve with crackers or vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 2884,"Vegetable Strata Unsalted butter, at room temperature, for the baking dish 2 tablespoons olive oil 12 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground black pepper 1 1/2 cups bite-size broccoli florets 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs One 12-ounce loaf rustic Italian bread, preferably stale, crusts removed, cut into 1-inch cubes (about 6 cups) 2 cups shredded Monterey Jack cheese 1/4 cup thinly sliced scallions 2 plum tomatoes, seeded and chopped Instructions: Butter a 9-by-13-inch baking dish. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside. Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside. Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2885,"\All Crabmeat\ Crab Cakes 1 1/2 cups cornflake crumbs 1-pound jumbo lump crabmeat 1 1/2 teaspoons homemade mayonnaise, or best-quality store-bought 1 1/2 teaspoons Old Bay seasoning 1/3 teaspoon cayenne pepper 1 large egg yolk 1 tablespoon red bell pepper, cored, seeded, finely diced 1 tablespoon yellow bell pepper, cored, seeded and finely diced 1 1/2 teaspoons fresh chives 1/4 teaspoon minced jalapeno pepper 2 teaspoons unsalted butter True Orange Sabayon Sauce, recipe follows Tartar sauce or spicy honey mustard sauce 2 large egg yolks 1 large egg 1 teaspoon grated orange zest 2 tablespoons fresh orange juice 2 tablespoons white wine 6 dashes hot pepper sauce 1/2 teaspoon salt Instructions: Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well. Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter. Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments. Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2886,"Curried Cauliflower and Potato Salad with Cilantro Emulsion One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups) 1/4 cup melted ghee
3 tablespoons curry powder 1 tablespoon plus 2 teaspoons salt, plus more to taste
1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered
2 tablespoons white wine vinegar
1 cup fresh or frozen and thawed peas
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint leaves
2 tablespoons fresh minced ginger
2 cloves garlic, minced
1 small white onion, finely diced Cilantro Emulsion, recipe follows Freshly ground pepper, to taste
1 egg 1 teaspoon salt, plus more to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 tablespoon fresh minced ginger
1 clove garlic, minced
1/4 teaspoon white pepper
1 cup olive oil Instructions: Preheat the oven to 450 degrees F.
Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly. Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2887,"Sunset Park Stuffed Cubanelles 1 packet sazon seasoning 1/2 cup warm water 3 tablespoons olive oil, divided 1/2 Vidalia or sweet onion, chopped 1/2 yellow bell pepper, chopped 1 jalapeno, seeded and chopped 1/4 cup long-grain rice, rinsed and drained 2 cloves garlic, minced 1 teaspoon ground cumin Salt and freshly ground black pepper 1 (15-ounce) can tomato sauce, divided 1 pound ground beef, 80/20 ratio 8 cubanelle peppers, stalk and seeds removed Instructions: Preheat the oven to 350 degrees F. In a small bowl, dissolve the sazon in warm water and set aside. Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper and jalapeno and saute for 5 minutes. Stir in the rice and garlic. When the garlic begins to brown, add the sazon water, cumin, and season with salt and pepper, to taste. Saute until the aromas blend, about 3 minutes more. Remove from the heat, add 1/2 cup of the tomato sauce and set aside to cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Mix until evenly incorporated. Stuff the cubanelle peppers with the ground beef mixture, using the end of wooden spoon to help ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining olive oil and sprinkle with salt and pepper, to taste. Pour the remaining tomato sauce into an 11 by 9-inch baking dish and arrange the stuffed peppers in the dish. Bake until the peppers are golden brown and the internal temperature registers 140 degrees F on an instant-read thermometer, about 50 to 60 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 2888,"Thai Steak Wrap 1/2 teaspoon cumin 1 tablespoon brown sugar 1/2 teaspoon cayenne pepper 1 teaspoon allspice 2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger 1 tablespoon finely chopped parsley 1 1/4 pound flank steak 1 tablespoon light sesame oil 1 1/2 tablespoons rice wine vinegar 2 tablespoons light soy sauce 1 tablespoon sugar 1 jalapeno, grated 3 scallions, thinly sliced 8 cups Napa cabbage, thinly sliced 1 carrot, shredded 1 cup cilantro, roughly chopped 6 to 8 pita wraps, warmed 1/2 teaspoon fresh ground black pepper 2 teaspoons coarse salt 1 tablespoon paprika Instructions: In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours. Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing. In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes. Remove from heat and add cilantro. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps. ","[Syrah, Tempranillo, Grenache Blanc, Gewrztraminer]" 2889,"Martina's Roast Turkey and Gravy One 12- to 15-pound turkey, thawed if frozen 1/2 cup Diamond Crystal kosher salt 2 tablespoons baking powder
1/2 cup vegetable oil
1 tablespoon poultry seasoning
3 cloves garlic, crushed
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 lemons, quartered
1 orange, cut into wedges
1/4 cup all-purpose flour 3 cups chicken stock
Instructions: For the turkey: Remove any packets or remaining parts inside the turkey. Pat the turkey dry inside and out with paper towels. Combine the salt and baking powder in a small bowl. Sprinkle the salt mixture inside the turkey cavity lightly, then sprinkle liberally all over the outside. (The turkey should be well coated but not fully encrusted.) Discard any excess. Refrigerate, uncovered, for 24 hours. When ready to roast, let the turkey come to room temperature for 1 hour. Meanwhile, heat the oil in a small saucepan over medium-low heat with the poultry seasoning and garlic. Cook on low for 5 minutes, then turn off the heat and let cool completely. Discard the garlic. Preheat the oven to 425 degrees F. Set the turkey on a rack set in a stovetop-safe roasting pan. Add the thyme, rosemary, sage, lemons and orange to the cavity. Tie the legs with butcher's twine and fold back the wings for even cooking. Reserve 2 tablespoons of the infused herb oil, then brush the turkey all over with the remaining oil. Roast the turkey 30 minutes, then reduce the oven temperature to 350 degrees F. Continue to roast, basting occasionally with the reserved oil after 1 hour and spinning the roasting pan halfway through, until the thickest part of the thigh reaches 165 degrees F, 1 hour 30 minutes to 2 hours more. In the last 30 minutes, baste with the pan drippings. Let the turkey rest for 30 minutes before carving. For the gravy: Set the roasting pan over medium-high heat and bring the drippings to a boil. Sprinkle over the flour, whisking constantly. Continue to whisk the flour while it cooks for 2 to 3 minutes, scraping up any brown bits on the bottom of the pan. Slowly add the chicken stock, stirring constantly, until the gravy is thick and light brown. Remove from the heat and serve immediately (see Cook's Note). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 2890,"Marinated Halibut Cheeks 1 tablespoon Szechwan peppercorns 4 ounces butter 2 tablespoons sliced shallots 1 tablespoon sliced garlic 1/2 to 1 tablespoon chopped chives 1 tablespoon whole leaf parsley 1 teaspoon five-spice powder 2 tablespoons soy sauce 1/4 cup maple syrup 1 pound halibut cheeks Instructions: To a hot saute pan, add the Szechwan peppercorns and toast until their aroma is released. Immediately remove from the pan and set aside. In another saute pan over medium-high heat, add the butter and melt. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, the reserved toasted peppercorns, soy sauce, and maple syrup and cook for 2 minutes. Remove from heat and cool marinade completely. Add the Halibut cheeks to the cooled marinade, cover, and refrigerate for 10 to 30 minutes. Remove the halibut cheeks from the marinade and grill 3 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2891,"Blueberry Buckle Nonstick cooking spray 9 ounces cake flour, approximately 2 cups 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground ginger 2 ounces unsalted butter, room temperature 5 1/4 ounces sugar, approximately 3/4 cup 1 large egg 1/2 cup whole milk 15 ounces fresh whole blueberries, approximately 3 cups 3 1/2 ounces sugar, approximately 1/2 cup 1 1/2 ounces cake flour, approximately 1/3 cup 1/2 teaspoon freshly ground nutmeg 2 ounces unsalted butter, chilled and cubed Instructions: For the cake: Preheat the oven to 375 degrees F. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish. For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2892,"Filipino Sausage Sliders 1 tablespoon plus 1 teaspoon vegetable oil 3/4 teaspoon annatto seeds (aka achiote seeds) 1 pound lean boneless pork shoulder, coarsely ground by your butcher 6 ounces pork fatback, coarsely ground by your butcher 1 tablespoon Worcestershire sauce 2 teaspoons reduced-sodium soy sauce 1 1/2 teaspoons kosher salt 1 1/2 teaspoons granulated sugar 1/2 teaspoon garlic powder 1/2 teaspoon Asian chili oil 1/2 teaspoon ground paprika 1/2 teaspoon ground black pepper 12 small soft sweet rolls, such as Hawaiian buns or potato rolls, split open 2 tablespoons vegetable oil Garlic mayonnaise and pickled shallots, for serving (see below) Instructions: Make the sausage: Combine the vegetable oil and annatto seeds in a very small pan and set over high heat. Tip the pan so the oil and seeds collect at one side and the oil more or less submerges the seeds. Cook until the oil looks bright red, 1 to 2 minutes. Let cool in the pan, then strain, discarding the seeds. Combine the remaining sausage ingredients in a large bowl, add the annatto oil and mix with your hands just until the ingredients are well distributed. (Overmix and your sausage will be tough.) Let the mixture sit for at least 1 hour or keep in the fridge for up to 24 hours. Make the sliders: Preheat the oven to 350 degrees F. Using about 1/4 cup of the sausage mixture for each, form twelve 1/2-inch-thick round patties. Arrange the rolls cut-sides up in one layer on a baking sheet and toast in the oven until the cut sides are light golden and the insides are still soft, about 2 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat until it shimmers. Add 6 of the patties and cook, flipping once, until they?re brown on both sides, about 2 minutes per side. Remove to a plate. Repeat with the remaining 1 tablespoon vegetable oil and remaining 6 patties. Return all of the browned patties to the skillet, then transfer the skillet to the oven and bake until the sausage is cooked through, about 3 minutes. Spread as much garlic mayo as you like on both the roll tops and bottoms. Top with the sausage patties. Put as much as you want of the pickled shallots on the patties. Cover with the roll tops and eat. Pickled Shallots Combine 2 cups unseasoned rice vinegar, 1/4 cup Asian chili oil, 2 tablespoons sugar and 1 tablespoon each kosher salt and ground toasted coriander seeds in a bowl and stir to dissolve. Combine 10 ounces large shallots (sliced into 1/4-inch-thick rounds) and one 2-inch knob peeled ginger (cut into matchsticks) in a tall container and pour in the vinegar mixture. Let sit for a few hours at room temperature, stirring once. Eat while they?re crunchy, or even better, keep them covered in the fridge for at least 24 hours or up to 1 month. Makes about 1 quart. Garlic Mayonnaise Combine 1 cup mayonnaise, 2 tablespoons distilled white vinegar, 1 teaspoon garlic powder and 1/2 teaspoon finely ground black pepper and stir well. The garlic mayonnaise keeps in an airtight container in the fridge for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2893,"Biju's Oatmeal 1 cup water Dash of salt
1 cup old-fashioned rolled oats
1 to 2 cups milk, depending on desired thickness
1 tablespoon brown sugar
1 tablespoon molasses
1 banana, chopped
1/4 cup raisins Ground cinnamon, for sprinkling Instructions: In a medium saucepan, bring the water and salt to a low boil. Add the oats and cook, stirring frequently, about 5 minutes. Add the milk and brown sugar, and return the mixture to a low boil. Add the molasses, banana and raisins, continuing to stir until the oatmeal reaches the desired thickness. Remove the pan from the heat. Let rest for 10 to 15 minutes if you have the time. Finish with a sprinkle of ground cinnamon and a splash of milk. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 2894,"Blackened Fish Tacos with Avocado Slaw 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped 1 tablespoon mayonnaise
1 clove garlic
1/2 avocado Juice of 1/2 lime
Kosher salt and black pepper 3 cups thinly shredded green cabbage 3 green onions, white and green parts only, sliced
2 teaspoons smoked paprika 1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt 1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips
2 teaspoons grapeseed oil
Eight 6-inch corn tortillas, warmed Chopped cilantro, for garnish
8 lime wedges, for garnish
Instructions: For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time. In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes. For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat. Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate. Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2895,"Red Hot Marinated Shrimp Skewers 1 cup olive oil 1 head garlic, cloves removed, peeled and coarsely chopped Freshly cracked white pepper 48 large shrimp, shelled and deveined Salt 1/2 cup aged sherry vinegar 3 tablespoons finely chopped fresh Instructions: Whisk together olive oil, garlic and white pepper in a large, shallow baking dish. Add shrimp and toss to coat completely. Cover and refrigerate for at least 2 hours or overnight. Preheat grill on high heat. Season shrimp with salt and grill for 2 to 3 minutes on each side. Remove from the grill, place on a large platter and immediately drizzle with aged sherry vinegar and sprinkle with fresh thyme. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 2896,"Molten Chocolate Puddings 1 3/4 ounces unsalted butter, plus extra for coating ramekins 1 3/4 ounces dark chocolate, chopped 1 egg, plus 1 yolk 1 1/2 tablespoons caster sugar (superfine) 1 teaspoon all-purpose flour, sifted Unsweetened cocoa powder, for dusting Creme fraiche, for garnish Instructions: Preheat the oven to 425 degrees F. Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder, shaking off any excess.
Melt the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk or a hand held mixer to beat together the eggs and sugar until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding into the ramekins and bake for 10 minutes.
Serve the puddings in either the ramekins or turned out onto serving plates. Dust the puddings with cocoa powder and garnish with a dollop of creme fraiche. ","[Malbec, Cabernet Sauvignon, Merlot, Pinotage]" 2897,"Grilled Flank Steak with Ginger Marinade 1 (5-inch) piece ginger, sliced thinly 1/4 cup sesame oil 8 medium garlic cloves, smashed 2 teaspoons freshly squeezed lime juice 1 tablespoon honey 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 1/2 pounds flank steak, trimmed of fat and sinew Instructions: In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.) Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare. Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve. ","[Syrah, Malbec, Tempranillo, Barbera]" 2898,"Corn Tortilla Tacos with Ground Turkey Canola oil, for sauteing 1 yellow onion, diced 1 (1-pound) package ground turkey meat 3/4 teaspoon ground cumin Kosher salt and freshly ground black pepper 8 corn tortillas 1 (8-ounce) package shredded cheddar cheese 1 head romaine lettuce, shredded 2 Roma tomatoes, diced Sour cream, optional Guacamole, optional Instructions: In a deep saute pan over medium-high heat, add enough oil to completely coat the bottom of the pan. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the ground turkey and season with cumin, salt, and pepper. Cook until the turkey browns and is cooked through. Remove the turkey mixture from the pan and wipe out the pan. Divide the turkey mixture among the tortillas and fold in half. Add more oil to the pan, and then brown both sides of the filled tortilla, in batches. Once the tacos are cooked place the cheese in the tacos, followed by the shredded romaine lettuce, and diced tomatoes. Top each tortilla with a dollop of sour cream and guacamole, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 2899,"Chocolate-Honey-Almond Tartlets 5 graham crackers (about 2 3/4 ounces) 1 tablespoon slivered almonds 1/4 stick (2 tablespoons) unsalted butter, cut into 1/2-inch pieces, at room temperature 1 cup semisweet chocolate chips, such as Ghirardelli (5 ounces) 1/3 cup heavy cream 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Fill a mini-muffin tin with mini-cupcake liners.
Add the graham crackers and almonds to the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Place 1 tablespoon of the crumb mixture into each lined muffin cup and use your fingers or a shot glass to gently press down the mixture. Bake for 8 minutes, rotating the muffin tin halfway through, until the crusts are firm.
Add the chocolate chips to a medium bowl. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Pour 1 tablespoon of the chocolate filling into each muffin cup. Refrigerate for at least 2 hours before serving. ","[Bordeaux Blend, Pinot Noir, Moscato, Riesling]" 2900,"Pink Contessas Ginger ale Maraschino cherry juice 8 maraschino cherries Instructions: Fill 4 martini glasses with ginger ale. Add a splash of maraschino cherry juice to each glass. Garnish each drink with 2 maraschino cherries. ","[Prosecco, Moscato, Vinho Verde]" 2901,"Spiced Edamame 2 teaspoons kosher salt 1 teaspoon chili powder 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 (1-pound) bag frozen edamame, in the pod (green soy beans) Instructions: Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 2902,"Melting Sweet Potatoes 4 tablespoons unsalted butter 2 tablespoons olive oil 4 medium sweet potatoes (about 1 1/2 pounds), peeled, ends trimmed and sliced into 3/4-inch-thick rounds Kosher salt and freshly ground black pepper 1/2 cup low-sodium chicken or vegetable broth 2 tablespoons maple syrup 1/4 teaspoon crushed red pepper flakes 6 sprigs fresh thyme 10 large marshmallows, cut in half crosswise Instructions: Put the racks in the top and center positions and preheat the oven to 400 degrees F. Heat the butter and olive oil in a large cast-iron or ovenproof skillet over medium-high heat. Add the potatoes in a single layer, then sprinkle with a good pinch of salt and several grinds of black pepper. Cook until the first side is golden brown, about 4 minutes. Meanwhile, whisk the broth, maple syrup, pepper flakes and 1/4 teaspoon salt in a small liquid measuring cup until combined. Flip the potatoes carefully with tongs, then pour the broth mixture over and top with the fresh thyme.
Transfer the skillet to the oven and bake on the center rack until the potatoes are very tender and the broth mixture has reduced slightly, 20 to 25 minutes.
Remove the skillet from the oven and preheat the broiler to high. Top each piece of potato with a marshmallow half, cut-side down. Broil on the top rack until the marshmallows are puffed and lightly toasted, about 1 minute. Watch closely to prevent burning.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2903,"Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter 2 tablespoons canola oil 1/2 small Spanish onion, finely chopped 1 clove garlic, finely chopped 2 large Granny Smith apples, peeled, cored and chopped 1/4 cup water 3 tablespoons light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 sticks unsalted butter, softened 1/4 cup Dijon 2 tablespoons whole-grain mustard 1/4 cup molasses Salt and freshly ground black pepper 5 cups water 1 container apple juice concentrate, thawed 1/2 cup kosher salt 1/2 cup brown sugar 1 Spanish onion, peeled and quartered 10 black peppercorns 10 mustard seeds 8 sprigs fresh thyme 2 bay leaves 1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat 2 tablespoons olive oil Salt and freshly ground black pepper 3 shallots, finely chopped 2 cups whiskey (recommended: Jack Daniels) 5 cups homemade chicken stock 1/4 cup light brown sugar 2 tablespoons cold unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish Instructions: For the apple butter: Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool. Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving. For the glaze: Whisk all the glaze ingredients in a small bowl. For the pork: Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours. Preheat oven to 425 degrees F. Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes. Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley. Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 2904,"French Onion Macaroni and Cheese Soup 4 tablespoons (1/2 stick) unsalted butter 4 medium yellow onions, thinly sliced (about 14 cups) Kosher salt and freshly ground black pepper 2 bay leaves 2 to 3 sprigs fresh thyme 1 cup dry white wine 4 cups low-sodium beef broth 4 ounces elbow macaroni (1 cup) 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 3/4 cup milk Kosher salt and freshly ground black pepper 1 3/4 cups shredded gruyere 1 3/4 cups shredded sharp yellow Cheddar 2 tablespoons panko breadcrumbs Instructions: For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour. Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month). For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently. Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2905,"1 S'more for the Road and Kiddie S'mores Nonstick canola oil spray 1 pound marshmallow creme 4 tablespoons unsalted butter, melted and cooled 1/2 cup powdered sugar 1/3 cup miniature chocolate-covered candies, such as M and M's, plus more for garnish 2 tablespoons bourbon 1 teaspoon vermouth 1 teaspoon grenadine 24 whole graham crackers, each broken carefully in half 80 stackable marshmallows (2 bags) Six 4-ounce bars high-quality semisweet chocolate, chopped Optional serving suggestions: Manhattan's (for the adults) or chocolate milk (for the kids) Instructions: Coat a large microwave-safe bowl with nonstick spray. Add the marshmallow creme and microwave until warmed through and slightly puffed, 30 to 45 seconds. Add the butter and powdered sugar and whip with a hand mixer until light and fluffy, 1 to 2 minutes. Transfer half of the mixture to another bowl coated with nonstick spray and fold in the candies. Set aside until ready to use. Add the bourbon, vermouth and grenadine to the remaining marshmallow mixture and whip with a hand mixer until well combined. Set aside until ready to use. To build the \1 s'more for the road: On a cooling rack over a half baking sheet, lay down 32 of the graham cracker halves. Spread 1 1/2 teaspoons of the \Manhattan\ marshmallow creme on each graham cracker half. Place 4 stackable marshmallows on 16 of the graham cracker halves. Top with the remaining graham cracker halves. To build the kiddie s'mores: On a cooling rack over a half baking sheet, lay down the remaining 16 graham cracker halves. Spread 1 tablespoon of \kiddie\ marshmallow creme on each graham cracker half. Place 2 stackable marshmallows on 8 of the graham cracker halves. Top with the remaining graham cracker halves. In a metal bowl set over a saucepan with about 1 inch of simmering water in it, melt the semisweet chocolate over medium-low heat until completely smooth, stirring constantly, 5 to 7 minutes. Once the chocolate is melted, turn the heat off below the pan. Pour 2 tablespoons of the melted chocolate on top of each s'more, letting the chocolate drip down the sides. Once the s'mores are finished, let the chocolate harden at room temperature for an hour (or if you are in a hurry, then let set up in the refrigerator for 15 minutes).
Serve with a side of Manhattans for the adults and some chocolate milk for the kids.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 2906,"Lomi Lomi Salmon 1 pound salt salmon, shredded 4 pounds ripe tomatoes, small dice 3/4 pound Maui onion, finely diced 5 ounces scallions, whites and greens, coarsely chopped Instructions: Mix all ingredients together by hand ('lomi lomi' means \to massage\ in Hawaiian). Let cool in refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling]" 2907,"Biscuits 3 cups all-purpose flour, plus more for dusting 1/3 cup powdered milk 1 tablespoon granulated sugar 5 teaspoons baking powder 2 teaspoons cream of tartar 2 teaspoons salt 1 stick cold butter, cut into bits 1/2 cup shortening 1 1/2 cups buttermilk 1/4 cup melted butter Instructions: Preheat the oven to 450 degrees F. Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together. On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2908,"Cranberry-Orange Spritzer 1 cup sugar 1/2 cup whole berry cranberry sauce 2 teaspoons orange zest 1 cup water 1 cup dry white wine, optional 3 cups seltzer water 1 lemon, cut into wedges Instructions: In a medium saucepan, heat the sugar, cranberry sauce, orange zest, and water over medium heat until it comes to a boil. Simmer for 3 minutes and then remove from the heat. Allow to sit for at least 30 minutes, then chill. Place ice into 4 glasses; pour 1/4 cup cranberry syrup into each glass. Add 1/4 cup white wine, if using, the juice from a wedge of lemon and 3/4 cup seltzer to each glass. ","[Chardonnay, Sauvignon Blanc, Riesling, Vinho Verde]" 2909,"Tandoori Style Octopus with Fennel Slaw Six 1-pound headless pieces octopus, frozen and cleaned 1/2 cup sherry vinegar 2 tablespoons black peppercorns 6 cloves garlic, smashed 3 bay leaves 1 onion, chopped Kosher salt 1 cup yogurt 1 tablespoon garlic, pureed 1 tablespoon ginger, finely chopped 1 tablespoon paprika 2 teaspoons cracked black peppercorns 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 3 whole allspice, seeds ground 3 pods cardamom, seeds ground Fennel Slaw, for serving, recipe follows Grapefruit segments, for garnish Lime wedges, for garnish Sea salt flakes, such as Maldon
1/2 cup pear vinegar 1/2 cup red wine vinegar 1 tablespoon honey 1 tablespoon kosher salt 1 teaspoon whole fennel seeds 1 stalk celery, finely shaved on a mandoline 1 bulb fennel, finely shaved on a mandolin, plus 1/4 cup loosely packed fennel fronds reserved for garnish 1/4 white onion, finely shaved on a mandoline 1 tablespoon extra-virgin olive oil Instructions: For the octopus: Place the octopus in a pot large enough to fit comfortably and then add the vinegar, peppercorns, garlic, bay and onions. Add enough water to cover and bring to a boil over medium-high heat. Immediately reduce to a slow simmer and skim off any foam from the surface with a ladle. Simmer until the octopus is knife-tender, 45 minutes to 1 hour. Remove from the heat and let cool to room temperature in the pot with the liquid. For the tandoori marinade: Combine the yogurt, garlic and ginger in a bowl and let sit for 15 minutes to mellow the raw garlic.
Meanwhile, heat a dry skillet over medium heat and add the paprika, peppercorns, coriander, cumin, turmeric, allspice and cardamom and toast until aromatic, turning the pan frequently to avoid burning.
Stir the toasted spices into the yogurt mixture and let sit so the flavors can come together, 10 minutes. Separate half of the tandoori marinade and reserve.
For cooking the octopus: Remove the octopus from the liquid, add to the remaining tandoori marinade and refrigerate until ready to grill.
Preheat the grill to 500 degrees F.
Sprinkle the octopus with salt and grill on the lowest rack until crispy at the ends and the flesh is heated through. Transfer to a cutting board and cut the large tentacles into individual pieces, and then in half crosswise. The smaller tentacles can be left whole. Scatter on a plate and top with the Fennel Slaw in a row down the middle. Garnish with grapefruit, lime wedges, sea salt and the remaining tandoori marinade. Combine the pear vinegar, red wine vinegar, honey, salt, fennel seeds and 1 cup water in a saucepot. Bring to a boil, and then remove from the heat and add the celery, fennel and onions. Let steep until the liquid cools to room temperature. Right before serving, toss the fennel fronds with the olive oil in a clean bowl. Drain the cured vegetables and transfer to the bowl. Toss well until combined. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2910,"Banana, Chocolate Hazelnut and Potato Straw Crepe 3/4 cup all-purpose flour 1/2 teaspoon salt 3/4 cup whole milk 1/4 cup heavy cream 2 tablespoons butter, melted, plus more for cooking 1 egg 1/2 cup chocolate hazelnut spread, such as Nutella 4 bananas, sliced into 1/2-inch-thick rounds 1 can store-bought potato straws Powdered sugar, for dusting Instructions: In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour. Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed. Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2911,"Amaretto Chocolate Brownies with Walnuts 2 sticks unsalted butter, plus more for pan 8 ounces bittersweet chocolate chips 1 1/4 cups all-purpose flour 1 teaspoon baking powder Pinch salt 4 large eggs 2 cups sugar 2 tablespoons amaretto liqueur 1 1/2 cups walnuts Powdered sugar, for garnish Instructions: Preheat oven to 350 degrees F. Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly. Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 2912,"Demi-Glace 1/4 cup grapeseed oil 8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped 4 ounces carrots, peeled and roughly chopped 4 ounces celery, roughly chopped
6 ounces tomato paste
5 sprigs fresh thyme 1 bay leaf 8 cups (2 quarts) red wine
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly. Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities. While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture. Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours. In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes. When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2913,"Spicy Beef Tamales 4 ears fresh un-husked corn 1 tablespoon olive oil 1 onion sliced 1 1/2 pounds ground beef 1 (6-ounce) can tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon celery salt Salt Freshly ground black pepper 1 cup yellow cornmeal 1 teaspoon salt 2 cups water, divided 4 tablespoons butter 1 teaspoon baking powder 1 jalapeno, seeded and minced (use gloves when handling) 1/2 cup Monterey Jack cheese Instructions: Husk corn, discarding the silk. Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes. Drain and pat dry, leaving moist but not wet. Cut the kernels from the corn to equal about 1 1/2 cups. Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole. Set aside. Heat olive oil and saute onion until translucent. Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Drain off extra fat and divide into even amounts per the number of tamales you will be making. Combine cornmeal, salt, and 1 cup water in a mixing bowl. Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno. The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale. Top beef mixture with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the meat filling and cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed. Let rest briefly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2914,"Eggs in Tomatoes 6 slices rustic bread 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
One 10-ounce container mushrooms, sliced
1 green bell pepper, sliced 1 yellow bell pepper, sliced Red pepper flakes, as needed One 28-ounce can crushed tomatoes
6 large eggs
Instructions: Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick. Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking. Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2915,"Bruschetta 6 cloves garlic Oil 1 loaf French bread One 16-ounce package cream cheese 1 cup Romano, freshly grated 1 cup chopped tomatoes 1 bunch basil, leaves chopped Instructions: Heat oven to 350 degrees F. Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with the cram cheese. Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside. Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano. Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano. Scatter basil on top of the bruschetta and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 2916,"Roasted Vegetable Strudel with Roasted Red Pepper Coulis 2 portobello caps, cleaned and cut into strips 8 baby carrots, cut in half lengthwise 12 asparagus spears, trimmed at the bottom 1 zucchini, cut into 2-inch long strips 1 yellow squash, cut into 2-inch long strips 2 teaspoons olive oil Salt and freshly ground black pepper 8 grape tomatoes, cut in half 2 cups arugula 4 sheets phyllo dough Nonstick cooking spray Roasted Red Pepper Coulis, recipe follows 1 tablespoon olive oil 2 cups roasted red bell pepper strips 1/2 cup thinly sliced yellow onion 1/2 cup thinly sliced leeks 1 tablespoon minced garlic 4 fresh basil leaves 1/2 teaspoon dried oregano 1 tablespoon fresh cilantro leaves 4 cups vegetable stock Salt and pepper 1 tablespoon extra-virgin olive oil Instructions: Preheat oven to 400 degrees F.
In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
Raise oven temperature to 425 degrees F.
Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve. Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2917,"Chicken with Peach and Melon Salsa 1 (15-ounce) can peach halves, drained and rinsed 4 boneless, skinless chicken breasts 4 teaspoons Jamaican Jerk seasoning 1 cup pre-cut melon medley, diced 1 tablespoon diced pimientos 1 tablespoon freshly chopped cilantro leaves 1 tablespoon lime juice 1/2 teaspoon salt Instructions: Heat a grill pan over medium-high heat. Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces. Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through. Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly. Serve chicken topped with peach and melon salsa. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 2918,"Rigatoni Stuffed with Chicken and Fennel 3/4 pound rigatoni 3/4 pound ground chicken, white meat only 2 tablespoons fennel seeds, roughly chopped 1 small egg white 1 cup heavy cream, cold 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 dashes of hot sauce 1 teaspoon olive oil 2 cups heavy cream 1/2 cup freshly grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon white pepper 2 tablespoons chopped fresh chives for garnish Instructions: Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat. Reserve. Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl half-filled with iced water. Stir until evenly chilled. Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and hot sauce. (At this stage, the stuffing can be stored in refrigerator up to 24 hours.) To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve. Preheat oven to 400 degrees F. To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes. Spoon into serving bowls or plates, sprinkle with chives, and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2919,"Charred Corn Guacamole 4 ears of corn Kosher salt 1/4 cup canola oil Freshly ground pepper 3 ripe avocados, peeled, pitted and diced 2 serrano cl peppers, seeded and finely diced 1 small red onion, finely diced Juice of 2 limes 1/4 cup chopped fresh cilantro Instructions: Heat a grill to medium. Pull down the husks of the corn and remove the silk from each ear. Fold the husks back into place and tie the ends together with kitchen string. Soak in a large bowl of cold water with 1tablespoon salt, 10 minutes. Remove the corn from the water and shake off the excess. Place on the grill, close the cover and grill, turning, until the kernels are tender, about 12 minutes. Remove from the grill and let cool slightly, then remove the husks; brush the corn with 2 tablespoons canola oil and season with salt and pepper. Increase the grill heat to high; return the corn to the grill and cook, turning, until charred, about 5 minutes. Let cool slightly, then cut off the kernels: Stand the corn upright on its stem end and cut down the side of the cob with a sharp paring knife. Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano chiles, red onion, lime juice, the remaining 2 tablespoons canola oil, the cilantro, and salt and pepper to taste; gently stir to combine. To keep guacamole from browning, press plastic wrap directly onto the surface and refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 2920,"Vegetable Garnish 2 tablespoons unsalted butter 2 large carrots, julienned 2 medium turnips, julienned 1 parsnip, julienned Salt and pepper Instructions: In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 2921,"Chicken Stir-Fry 1 boneless, skinless chicken breast, about 12 ounces 2 tablespoons light soy sauce 1 tablespoon plus 2 teaspoons cornstarch 3 tablespoons vegetable oil One 1-inch piece ginger, peeled and cut into matchsticks 2 cloves garlic, chopped 8 ounces broccoli florets 4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick 1 small carrot, peeled and cut into 3-inch-long matchsticks 1 tablespoon Shaoxing wine 1/2 cup low-sodium chicken stock 1/4 teaspoon ground white pepper, optional 1 teaspoon toasted sesame oil 3 cups steamed jasmine rice, for serving Instructions: Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes. Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside. Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl. Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce. Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 2922,"Sunny's Fried Apple and Pear Ice Cream 4 tablespoons unsalted butter 1/4 cup light brown sugar 2 teaspoons pumpkin pie spice 1 1/2 quarts vanilla ice cream, softened 2 Granny Smith apples, peeled, cored and chopped 2 pears, peeled, cored and chopped
Kosher salt 2 cups flaked corn cereal, crushed 1 cup finely chopped pecans 6 eggs Peanut or vegetable oil, for frying Instructions: For the ice cream: In a large pan on medium heat, add the butter, brown sugar, pumpkin pie spice, apples, pears and a tiny pinch of salt. Cook while stirring until the fruit is tender, but still has a bit of a bite, 6 to 8 minutes. Remove to a plate or bowl and place in the freezer or refrigerator until cold.
In a large bowl, add the softened ice cream and chilled fruit and stir until combined. Place in an airtight container and return to the freezer until firm, 1 to 2 hours. Place a parchment-lined baking sheet in the freezer to chill as well.
For the coating and frying: In a bowl, add the cereal, pecans and a pinch of salt and stir to combine. In another bowl, add the eggs and 2 tablespoons water and whisk. Refrigerate the egg wash until needed, returning it to the refrigerator when not in use.
Remove the ice cream from the freezer. Using an ice cream scoop, make 1 ball of ice cream (if you use your hands to make it perfect, do it fast!) and quickly roll it in the cereal coating. Place it on the baking sheet in the freezer and repeat for the remaining balls. Freeze until firm, about 1 hour.
Remove the egg wash from the fridge and, one by one, dunk and coat each ball in it. Then roll again in the cereal coating, returning each ball to the freezer immediately after rolling in the cereal coating. Freeze this time about 30 minutes.
Repeat the egg wash and cereal coating again, freezing the final time a full 2 hours or overnight. (Perfect to prep the day before!)
Fill a heavy pot or deep fryer about halfway with oil and bring to 375 degrees F. Drop a few ice cream balls in directly from the freezer and cook golden brown, about 1 minute. Timing depends on the batch and ball size, so watch the pot! Roll on a paper-towel-lined plate to quickly remove any excess oil. Serve immediately after frying. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2923,"Basic Sugar Cookies 2 1/2 cups cake flour (not self-rising), plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract Basic royal icing, gel food coloring and edible pearls, for decorating (see instructions) Instructions: Sift the cake flour, baking powder and salt into a bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about inch thick. Cut out shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes soft, refrigerate until firm.) Refrigerate the cookies 30 minutes. Gather the scraps and refrigerate until firm; reroll and cut out more cookies. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before icing. Basic Royal Icing Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. If not using the icing right away, cover the bowl with a damp paper towel and plastic wrap to prevent it from drying out. (Makes about 2 1/4 cups.) Decorating Instructions: Striped:Spread royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in tinted icing to draw stripes. Pearled: Spread royal icing on the cookie using a small offset spatula. Let set slightly, then place sugar pearls around the edges. Windowpane: Spread tinted royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in white icing to draw crisscross lines. Ombre: Tint half of the royal icing, then mix one-third of the tinted icing with one-third of the white icing. Spread the 3 shades on the cookie from dark to light, blending the sections. Floral: Spread royal icing on the cookie using a small offset spatula. Dip a wooden skewer in different colors of tinted icing to draw dots for flowers. Photograph by Jeff Harris/Studio D ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2924,"Candy Cane Hot Cocoa Spoons Nonstick cooking spray, for the spoons 12 full-size candy canes 4 ounces bittersweet chocolate, chopped 4 ounces semisweet chocolate, chopped 4 ounces white chocolate, chopped Mini marshmallows, for decorating Mini white or semisweet chocolate chips, for decorating Coarsely crushed candy canes, for decorating Instructions: Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper. Spray 3 soup spoons lightly with cooking spray. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon; the center of the bowl will be bare. Mold the straight part of the candy cane to the handle of the spoon. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all. Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted. Dip the bowls of the candy cane spoons into the melted chocolate; you will have 4 of each type of chocolate. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary. Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes.
","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 2925,"The New Queso 8 Anaheim chiles 4 jalapenos 8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic 1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving
Instructions: To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles. In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes. Add the garlic and onion to a food processor and pulse until almost a paste. Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes. Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips. ","[Chardonnay, Tempranillo, Garnacha, Zinfandel]

" 2926,"Lemon Lavender Cupcakes 1/3 heaping cup dried lavender 3/4 cup coconut palm sugar
2 sticks (1 cup) unsalted butter, room temperature 3/4 cup honey
2 large eggs, room temperature
1/2 teaspoon lemon oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup lemon juice
1 cup whole milk
1/4 cup grated lemon zest (5 or 6 lemons) 8 ounces white chocolate, chopped 16 ounces whipped cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1 teaspoon lemon oil
1/4 teaspoon fine sea salt
18 edible flowers, for garnish
Instructions: Preheat the oven to 350 degrees F. For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use. For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth. In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth. Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely. For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set. In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set. Pipe the frosting onto the cupcakes and garnish with the edible flowers. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 2927,"Beef and Chorizo Stuffed Burgers with Caramelized Onions 2 tablespoons unsalted butter 1 large yellow onion, sliced Kosher salt 1 1/2 pounds 90/10 ground beef 8 ounces fresh chorizo 1 cup shredded Monterrey Jack cheese Olive oil 2 tablespoons mayonnaise 4 potato burger buns Condiments of your choice 1/2 cup picked cilantro, to serve Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside. In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disk and seal the edges. Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayo on the burger buns and toast them on the indirect heat side of the grill. To build: To each bun, add some caramelized onions, a burger, the condiments of your choice and cilantro. Serve! ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 2928,"Frosted Twists 2 cups milk 1 1/2 tablespoons active dry yeast 1/2 cup vegetable shortening 2 large eggs 1/2 cup plus 2 tablespoons granulated sugar 1/2 teaspoon kosher salt 7 to 7 1/2 cups all-purpose flour, plus more for dusting Vegetable oil, for brushing 1 tablespoon ground cinnamon 1 stick unsalted butter, at room temperature 2 3/4 cups confectioners' sugar 2 tablespoons unsalted butter, at room temperature Pinch of kosher salt Coarse or decorating sugar Instructions: Make the dough: Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water in a large bowl. Add the milk, shortening, eggs, 1/2 cup granulated sugar, the salt and 7 cups flour; mix with a wooden spoon until combined. Transfer the dough to a lightly floured surface and knead until smooth and elastic, adding up to 1/2 cup more flour if the dough is too sticky. Transfer to a lightly oiled bowl and cover with plastic wrap; let rise in a warm place until doubled in size, about 1 1/2 hours. Lightly oil 2 baking sheets. Combine the cinnamon and the remaining 2 tablespoons granulated sugar in a small bowl. Roll out the dough on a lightly floured surface into a 12-by-24-inch rectangle, with a long side facing you. Spread the butter over the right half of the rectangle, leaving a 1-inch border around the edges; sprinkle with the cinnamon sugar. Fold the left half of the dough over the cinnamon sugar, like closing a book. Cut the folded dough crosswise into twelve 1-inch-wide strips. Take one strip and twist several times, stretching the dough a little; hold one end of the strip against a baking sheet and wind the strip around to form a coil, tucking the other end underneath. Repeat with the remaining strips, spacing the rolls about 2 inches apart on the baking sheets. Lightly cover the baking sheets with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Preheat the oven to 375 degrees F. Uncover the rolls and bake until lightly browned, 25 to 30 minutes. Make the glaze: Beat the confectioners' sugar, butter and salt in a bowl with a mixer on medium-high speed until combined, about 3 minutes. Slowly beat in up to 1/4 cup boiling water until pourable. Drizzle over the warm rolls and top with sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2929,"Slow Cooked Orange Pork Roast Tacos 1 medium onion, chopped 1 (10-pound) bone-in pork shoulder, picnic cut 2 tablespoons soy sauce 1 tablespoon chopped garlic 2 teaspoons salt 1 teaspoon fresh ground black pepper 1 cup orange marmalade 20 corn tortillas Cabbage Slaw, recipe follows 1 head red cabbage, shredded 4 medium carrots, coarsely grated 1/4 cup cider vinegar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper Instructions: Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours. Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it. Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos. Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos. Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 2930,"Super-Stuffed Baked Potatoes 2 slices bacon 4 russet potatoes (about 8 ounces each) 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 3 cups cauliflower florets (from about 1 small head) 1/3 cup buttermilk 1 small clove garlic, grated 1 teaspoon white vinegar 1/8 teaspoon hot paprika, plus more for topping 1/2 cup shredded sharp cheddar cheese 2 scallions, thinly sliced Instructions: Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon. Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes. Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping. Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 2931,"Frances Bissell's Ginger Cake 2 1/3 cups cake flour 1 teaspoon bicarbonate of soda 1 tablespoon dried ginger 1 teaspoon each cinnamon and mixed spice 1 stick butter 1/4 cup molasses or black treacle 1/4 cup light corn syrup 1/4 cup honey 1/2 cup light or dark muscovado sugar 11/4 cups milk 3 tablespoons chopped preserved stem ginger or 1 tablespoon grated fresh ginger 3 free-range eggs, lightly beaten Instructions: Line and grease 2 a pound terrine or loaf pan. Preheat oven to 350 degrees. Sift the dry ingredients together. Rub in the butter. Melt the molasses, syrup and honey. Dissolve the sugar in the milk, heating gently. Allow to cool, then add the liquids to the dry ingredients. Add the ginger and the eggs. Pour the cake batter into the prepared cake pan for about 45 minutes to 1 hour. The cake is cooked when a skewer inserted in the middle and held there for 10 seconds comes out clean. Cool the cake in the pan completely, before removing and wrapping in greaseproof paper and foil. The cake keeps well and freezes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2932,"Mango Fruit Fondue 4 ripe mangos, peeled and diced in large pieces (about 3 cups diced fruit) 1/2 cup coconut cream (recommended: Coco Lopez) 1/2 cup coconut milk 2 teaspoons minced ginger 1/2 tablespoon butter 2 tablespoons fresh lime juice 1 box chocolate biscotti 1 box ladyfingers Instructions: In a small saucepot combine the diced mango, coconut cream, coconut milk, and ginger. Bring to a simmer over medium heat and continue to simmer, stirring occasionally so that it does not scorch on the bottom. Simmer for about 15 minutes, remove from the heat and stir in the butter. Empty contents of pot into a blender or food processor and puree until smooth. Add the lime juice and blend just to combine. Pour the mixture into a serving bowl. Serve with chocolate biscotti and ladyfingers. Chef's note: Coco Lopez is a cream of coconut that's made from the milk of coconut pulp blended with cane sugar. It is typically used in tropical drinks like Pina Coladas. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 2933,"Bacon Wrapped Pineapple Shrimp 12 jumbo shrimp, deveined 1/4 fresh pineapple cut into bite sized chunks or one 14-ounce can pineapple chunks in natural juice, drained 6 slices center-cut bacon, cut in 1/2 crosswise Instructions: Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2934,"Sheet Pan Swirl Pancakes 2 green apples, peeled, cored and diced small 1 cup pecans, toasted and chopped 1/2 cup dark brown sugar 1/4 cup applesauce 1 tablespoon ground cinnamon 2 large eggs, beaten 2 1/2 cups buttermilk 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar 1 teaspoon baking soda 2 tablespoons unsalted butter, melted 1 cup pure maple syrup 1 teaspoon vanilla bean paste Pats of unsalted butter, for serving Instructions: Preheat the oven to 425 degrees F. For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside. For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix. Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes. For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside. Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2935,"Hot Turkey Dinner: Heritage Turkey Leg Confit with Maple Whipped Sweet Potatoes, Baby Carrots and Sweet Peas Four 12-ounce heritage turkey legs, each cut into 2 pieces (thigh and drumstick) 1 tablespoon dried thyme 1 teaspoon rubbed sage 4 dried bay leaves 4 cups kosher salt 2 tablespoons freshly ground black pepper 8 cups olive oil
8 ounces baby carrots, peeled and cut into 1/2-dice 1/2 cup sweet peas 1 tablespoon fresh orange juice 1/2 tablespoon unsalted butter 1/4 teaspoon sugar Salt and freshly ground black pepper Maple Whipped Sweet Potatoes, for serving, recipe follows 2 pounds sweet potatoes 1/2 cup heavy cream 1/4 stick (4 tablespoons) unsalted butter 2 tablespoons pure maple syrup Salt and freshly ground black pepper Instructions: For the turkey: Pat the turkey legs dry with paper towels. Transfer the turkey to a baking sheet.
In a spice grinder, finely grind the thyme, sage and bay leaves. Rub the turkey with the herbs and sprinkle generously with the salt and pepper. Chill overnight, uncovered.
Preheat the oven to 325 degrees F. Heat the olive oil in a large pot over low heat to 170 degrees. Transfer the turkey to a 13-by-16-by-3-inch roasting pan. Pour the olive oil over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours.
Let cool. Remove the skin and tendons. Reserve the meat and keep warm.
For the carrots and peas: In a large skillet, add the carrots and 1/4 cup water. Simmer over medium heat until the carrots are crisp-tender, about 2 minutes. Add the peas and increase the heat to high. Cook until the peas are crisp-tender and the liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add the orange juice, butter and sugar, swirling the skillet to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper. Preheat the oven to 400 degrees F. Line a shallow baking pan with foil.
Prick each potato twice with a fork and bake in the prepared pan in the lower third of the oven until very tender, about 1 hour. Remove and cool slightly.
Warm the heavy cream. Halve the potatoes lengthwise and scoop out the warm flesh into a large bowl. Mash the potatoes and stir in the cream, butter and syrup. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2936,"Sweet and Savory Cornbread Cookies One 8.5-ounce box corn muffin mix, plus ingredients called for on the box 3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapenos 2 tablespoons all-purpose flour
1 tablespoon honey
About 1 teaspoon Mexican cl lime seasoning, such as Tajin
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the cl lime seasoning. Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 2937,"Turkey Rub: Food Network 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons dried thyme 2 teaspoons dried rosemary 1 teaspoon dried sage 1/2 teaspoon garlic powder 1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved Salt and freshly ground black pepper 2 tablespoons olive oil Turkey or chicken stock 2 garlic cloves, thinly sliced 2 shallots, finely chopped 3 tablespoons all-purpose flour 2 tablespoons fresh lemon juice 1/2 cup sour cream Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Mix all of the dry rub ingredients in a small bowl. Put the turkey on a rack in a roasting pan. Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under. Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan. Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups. Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2938,"Roasted Lamb Shanks with Lemon and Herbs 6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed 5 cloves garlic, sliced 1/2 cup fresh lemon juice Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley, plus more for garnish 2 teaspoons minced fresh thyme 2 teaspoons dried marjoram 1 stick unsalted butter, melted, plus more for brushing 12 shallots, unpeeled Extra-virgin olive oil, for drizzling Instructions: Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes. Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes. Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes. Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight. When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 2939,"Squid Ink Pasta with Calamari and Chorizo 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 ounce ground fresh chorizo
1 ounce red onion, thinly sliced 4 cloves garlic, sliced 2 ounces dry white wine
Kosher salt 2 portions Fresh Squid Ink Pasta, about 8 ounces each, recipe follows 4 ounces calamari rings and tentacles (4 squid)
1 pinch red pepper flakes
1 tablespoon sliced scallions (on the bias)
10 ounces (about 2 cups) all-purpose flour, plus more for dusting 2 whole large eggs (about 4 ounces) 4 yolks from 4 large eggs (about 2 1/2 ounces) 4 teaspoons squid ink 1 teaspoon kosher salt Instructions: Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside. Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute. Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss. Place in a bowl and finish with another drizzle of oil and serve. For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes. Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes. To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick. Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent. To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 2940,"Miso Rice Cereal Cookies 3 1/4 cups rice cereal, such as Rice Krispies 1/4 cup yellow corn flour 1 1/4 teaspoons kosher salt 1 teaspoon baking soda 2 sticks plus 1 tablespoon unsalted butter, softened 3 tablespoons white miso paste 1 1/4 cups granulated sugar 1 large egg, room temperature 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 2 tablespoons white miso paste 2 1/4 cups confectioners' sugar 1/4 cup plus 2 tablespoons full-fat sour cream A few drops red or other festive food coloring Instructions: For the cookies: Blend 3 cups of the rice cereal in a blender until it turns to powder, about 25 seconds. Transfer the rice cereal powder to a small bowl and add the corn flour, salt and baking soda; mix to combine. Set aside. Add the butter, miso paste and granulated sugar to the bowl of a stand mixer with the whisk attachment. Mix on medium-high speed for 5 full minutes, scraping down the sides with a rubber spatula halfway through. Add the egg and vanilla extract and beat on high for another 5 minutes. Reduce the mixer speed to low and slowly add the rice cereal powder-corn flour mixture. Mix until just fully combined, scraping down the sides of the bowl as needed. Just as you did with the rice cereal mixture, slowly pour the all-purpose flour into the dough. Stir on medium-high speed for 10 seconds. Then, use the spatula to gently fold the dough into itself, making sure to fully incorporate any remaining ingredients. Set aside two 10-by-15-inch (or similar) sheet pans. Layer each pan with a silicone baking mat or parchment paper. Form 12 balls with the dough about the size of a scoop of ice cream. Arrange 6 per sheet pan and use the back of a 1-cup measure to lightly flatten the tops of each cookie. Refrigerate for 1 hour and up to 24 hours covered with plastic wrap.
When you are ready to bake your cookies, preheat the oven to 350 degrees F.
Bake the cookies for 16 minutes on the middle rack of the oven for even coloring. You will know they are ready when they form slightly crisp, golden edges. Here's a food stylist's trick: when you remove the cookies from the oven, you can use a large round metal cookie cutter or a quart container (larger than the size of the cookies) to mold the outside edges of the cookies to give them a perfect round shape. Let the cookies cool to room temperature.
For the glaze: Combine the miso paste, 1 1/4 cups of the confectioners' sugar, 1/4 cup of the sour cream and 2 tablespoons cold water in a blender. Mix on high until you get a smooth and glossy glaze. You may need to scrape down the sides of the blender with a spatula to loosen any remaining confectioners' sugar. Pour the icing into a small bowl and mix in the remaining 1 cup confectioners' sugar with 2 tablespoons sour cream. Combine until no lumps remain. Set the glaze aside.
Now, ice and decorate the cookies. For these cookies, I recommend dividing the glaze into two small bowls and adding a few drops of festive food coloring to one bowl. Not all food dyes are created equal, so make sure to read the package instructions before adding the food dye to your glaze. Lightly drizzle the glaze across the cookies. Then, top each cookie with a sprinkle of the remaining rice cereal. Leave the iced cookies uncovered until the glaze dries, 1 to 2 hours.
","[Sauvignon Blanc, Pinot Grigio, Chianti, Grenache Blanc]" 2941,"Slow-Cooker Beef Stew with Carrots and Potatoes 3 sprigs thyme 1/3 cup all-purpose flour 1/4 teaspoon ground allspice Kosher salt and freshly ground white pepper
2 pounds beef stew meat, cut into 1 1/2-inch cubes 1 pound Yukon gold potatoes, peeled and quartered 3 medium carrots, cut crosswise into thirds 1 1-inch piece ginger, peeled and finely chopped
1 clove garlic, finely chopped 2 teaspoons Worcestershire sauce 1 10-ounce can Mexican-style diced tomatoes with green chiles 4 scallions, sliced (optional) Hot sauce, for serving (optional) Instructions: Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 2942,"Salad Libre 6 purple potatoes, boiled and diced 6 baby red potatoes, diced and baked (skin on) 2 cups of diced and fried yucca 1/2 cup sliced cooked carrots 1 cup of green diced apple (previously soak in lemon juice to prevent from browning) 3/4 cup of toasted almonds 1/2 cup diced celery 1/4 diced green peppers 1/2 cup of canned corn 1/4 capers 1/4 cup diced red bell peppers. 2 1/2 cup of baked pork, shredded 1/2 cup of diced onion 1/2 cup chopped chives 1 cup chimichuurri (see Note) Salt and pepper to taste Sour orange and cilantro for garnish Instructions: Let any cooked ingredients cool and then combine all the ingredients. Drizzle with more extra virgin olive oil if necessary. Garnish with slices of sour orange and chopped cilantro. Serve and enjoy! ","[Malbec, Tempranillo, Garnacha, Vermentino]" 2943,"Classic Lemon Bars Vegetable oil, for greasing 1 1/2 sticks unsalted butter, diced 2 cups all-purpose flour 1/4 cup packed light brown sugar 1/2 cup confectioner's sugar, plus more for garnish 1/4 teaspoon salt 4 large eggs, plus 2 egg yolks 2 cups granulated sugar 1/3 cup all-purpose flour, sifted 1 teaspoon grated lemon zest 1 cup fresh lemon juice (from about 8 lemons) Instructions: Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2944,"New England Pot Roast One 3-pound beef chuck roast Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 stalks celery, cut into 2-inch chunks
2 carrots, cut into 2-inch chunks
2 medium onions, cut into 2-inch chunks
1/4 cup all-purpose flour
3 cloves garlic
3 sprigs fresh thyme
2 dried bay leaves
1 sprig fresh rosemary
1/2 cup dry red wine
6 cups beef stock
1 pound red potatoes, cut into 2-inch chunks
1/4 cup yellow mustard
2 tablespoons prepared horseradish, drained Chopped fresh parsley, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate. Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes. Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board. Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using. Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 2945,"Bacon Cheeseburgers with Spicy Mayonnaise 4 slices bacon 1 1/2 pounds ground beef chuck 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 tablespoons Sriracha 1 tablespoon ketchup Vegetable oil, for the grill 4 thick slices cheddar cheese 4 sesame hamburger buns, split Shredded lettuce, for topping Instructions: Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each slice in half. Meanwhile, combine the ground beef, Worcestershire sauce, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form the mixture into four 3/4-inch-thick patties. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation. Combine the mayonnaise, Sriracha and ketchup in a bowl. Brush the grill with vegetable oil. Grill the patties until marked and cooked through, about 3 minutes per side; top each with a slice of cheese during the last minute of cooking and cover to melt. Toast the buns cut-side down on the grill. Serve the patties on the buns; top with the spicy mayonnaise, bacon and lettuce. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 2946,"Throwdown's Fish Tacos 2 large tomatillo, husked and rinsed and diced 1 ripe Hass avocado, halved, pitted and diced 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it) 2 limes, juiced Extra-virgin olive oil 1/4 cup freshly chopped cilantro leaves Salt and freshly ground black pepper 2 tablespoons red wine vinegar 2 teaspoons chipotle in adobo puree 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced 1/4 cup finely diced red onion 3 cloves garlic, finely chopped 1 tablespoon finely chopped Mexican oregano 3 tablespoons chopped fresh cilantro leaves Pinch salt and freshly ground black pepper 1 cup sour cream or creme fraiche 2 tablespoons canola oil 1 small Spanish onion, chopped 2 very ripe mangoes, halved and flesh chopped *1 habanero, roasted and chopped (See Cook's Note) 1/4 cup rice wine vinegar 1/4 cup water 2 tablespoons clover honey Pinch salt and freshly ground black pepper 1/4 cup lemon juice 1/4 cup orange juice 2 tablespoons Dijon mustard 2 tablespoons clover honey 1/4 cup freshly chopped basil leaves Salt and freshly ground black pepper 1/2 cup canola oil 2 cups finely shredded napa cabbage 2 cups finely shredded red cabbage 1 large carrot, peeled and julienned 3 (8-ounce) red snapper or mahi mahi fillets Canola oil Salt and freshly ground black pepper 1/4 cup reserved dressing, from the slaw 8 (6-inch) flour or corn tortillas Cilantro leaves Instructions: Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving. Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth. Put the sour cream into a medium bowl, add the salsa and stir to combine. Heat the oil in a medium saute pan over high heat. Add the onion and cook until soft, about 3 minutes. Add the mango, *habanero, vinegar and 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes. Transfer to a food processor; add the honey and salt and pepper, to taste, and pulse until smooth. Strain through a mesh strainer into a bowl. Let cool to room temperature before serving. The sauce can be stored, covered, in the refrigerator for 1 week. Bring to room temperature before serving. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish. Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed. Preheat the grill to high or grill pan over high heat. Brush both sides of the fish with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces. Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves...fold and eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2947,"Old Vermont Cocktail 1 1/2 ounces gin 1/2 ounce grade B pure maple syrup 1/4 ounce freshly squeezed lemon juice 2 dashes bitters, such as Angostura
Ice Orange rind Instructions: Combine the gin, maple syrup, lemon and orange juice and bitters in a cocktail shaker. Add some ice and shake a few times. Strain the drink into a martini glass and garnish with the orange rind. ","[Gin, Vermouth, Campari]" 2948,"Honey-Mustard Pork Roast with Bacon 1/4 cup Dijon mustard 2 tablespoons whole-grain mustard (recommended: Maille) 2 tablespoons honey 2 garlic cloves, minced 2 tablespoons chopped fresh rosemary leaves 1 (3 1/2-pound) center-cut, boneless, pork loin roast 12 slices bacon (about 1 pound) 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 5 cups (5 ounces) baby arugula Instructions: For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices. For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste. Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2949,"Cranberry Martini 1-ounce cranberry juice 1/2-ounce Chambord 1-ounce vanilla vodka Fresh cranberries, for garnish Instructions: Combine all the ingredients in a cocktail shaker filled with ice. Shake and serve in a chilled martini glass. Garnish with fresh cranberries skewered on a cocktail skewer. ","[Chardonnay, Riesling, Gewrztraminer]" 2950,"Brown Butter Striped Bass with Lime and Cilantro Aioli 1 cup mayonnaise 1/2 cup finely chopped fresh cilantro, plus more for serving 1 clove garlic, grated Zest and juice of 1 lime, plus lime wedges, for serving Kosher salt and freshly cracked black pepper Four 6-ounce striped bass fillets, skin on 3 tablespoons unsalted butter Juice of 1 lemon Instructions: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.) Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2951,"Turkey Meatballs with Whole Wheat Spaghetti and Tomato Sauce 2 tablespoons olive oil 2 medium onions, chopped 3 celery ribs, chopped 1 red bell pepper, stemmed, seeded and chopped 2 cloves garlic, minced 1 (28-ounce) can crushed tomatoes, with juices Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 pound ground turkey 1 (10-ounce) package frozen chopped spinach, thawed, excess moisture squeezed-out 1/2 cup quick-cooking (not instant) oatmeal Worcestershire sauce 1/2 cup grated Parmesan cheese, plus more for serving 12 ounces whole wheat spaghetti (recommended: Barilla Plus) Instructions:

1. Bring a large pot of salted water up to boil for the pasta. Heat the oil in a skillet with lid, over medium-high heat. Add the onion, celery, and red pepper and cook, stirring often, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute longer. Transfer half of the vegetables to a large bowl.
2. Add the tomatoes to the skillet and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring often, until thick and pulpy, 5 to 7 minutes. Season with salt and pepper. Transfer to a food processor and process until smooth (or use an immersion blender to puree). Return sauce to the pan. You should have about a quart of sauce.
3. Meanwhile, add the turkey, spinach, oatmeal, and parmesan to vegetables. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 dashes Worcestershire. Mix well and form into 12 large meatballs. (The meatballs can be made several hours in advance and kept covered in the refrigerator). Add the meatballs the sauce, cover and cook, turning once or twice, until meatballs are firm to the touch, about 10 minutes.
4. Cook pasta until al dente, about 12 minutes. Drain well and mix the pasta with about a third of the sauce. Divide evenly among 4 serving bowls and top with meatballs and additional sauce. Serve with grated Parmesan on top. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]

" 2952,"Slow Cooker Pork Loin One 3 1/2- to 4-pound pork loin 1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
Salt and freshly ground black pepper 1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch
Instructions: Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin. In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm. To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 2953,"Quadruple Illinois Sweet Corn Salad 6 ears corn, husked 1 jalapeno
8 strips cooked bacon, chopped
2 heirloom or garden-fresh tomatoes, seeded and diced
One 4-ounce bag fried corn kernels, such as Corn Nuts, roughly chopped
2 tablespoons apple cider vinegar 1 teaspoon sea salt
1/2 teaspoon ground chipotle powder
1 shallot, finely minced
1/4 cup olive oil
Instructions: For the salad: Heat a grill to 400 degrees F. Place 3 ears of corn directly on the grill grates, along with the jalapeno. Grill, turning occasionally, until very tender and charred in spots, about 10 minutes. Meanwhile, cut the kernels off the remaining 3 ears raw corn and add to a medium bowl. Set a fine-mesh strainer over a small bowl. Place a raw corn cob upright in the strainer and scrape along the cob using the back of a knife or spoon to extract the milk and remaining corn remnants. Press the corn remnants with a rubber spatula to release even more corn milk, then discard any remnants left in the strainer. Repeat with the remaining raw corn. When the grilled corn and jalapeno are cool enough to handle, cut the kernels from the corn and add to the bowl. Rub the charred skin off the jalapeno, then remove the stem and seeds, cut into small dice and set aside. For the dressing: Add 2 tablespoons of the corn milk to a small bowl, along with the vinegar, salt, chipotle powder and shallot. Slowly whisk in the oil to combine, then add the dressing to the corn and toss gently to combine. Spread the dressed corn on a platter. Arrange the grilled jalapeno, bacon, diced tomatoes and fried corn kernels on top in rows. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 2954,"Golden Turmeric Cake 1 tablespoon tahini 1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
3/4 cup all-purpose flour 3/4 cup semolina flour
1 teaspoon ground turmeric
3/4 teaspoon baking powder
3/4 cup superfine sugar Scant 2/3 cup milk
1/4 cup vegetable oil
1 teaspoon orange blossom water
Instructions: Preheat the oven to 350? F. Use the tahini to \u201cgrease\u201d the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan. In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2955,"Chicken Korma 1 pound boneless skinless chicken 2 tablespoons vegetable oil 1/2 cup finely chopped onion 1 teaspoon grated fresh ginger 1 to 2 cloves garlic, finely chopped 1 jar (15 ounces) Patak's? Korma Curry Cooking Sauce 1/4 cup chopped roasted cashews for garnish Instructions: Dice chicken into 3/4-inch pieces. Set aside. Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes. Stir in the simmer sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally. Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 2956,"Asparagus and Cheese Popover with Spicy Herb Oil 1 serrano cl, finely diced 1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Kosher salt 8 ounces asparagus, trimmed
4 large eggs
1/2 cup whole milk, at room temperature
1/2 cup all-purpose flour
Freshly ground black pepper
1 cup coarsely shredded fontina cheese
2 tablespoons butter
1/4 cup grated Parmesan Instructions: For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley. Add in the oil and season with salt and pepper. For the popover: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to heat. Prepare an ice bath in a large bowl and line a plate with paper towels. Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate. Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese. Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes. Remove the pan from the oven. Sprinkle the remaining fontina and the Parmesan on top, and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 2957,"Spicy Spring Roll 3 tablespoons chopped ginger 2 tablespoons chopped garlic 3 tablespoons chopped green onion 1 tablespoon hot bean paste or red chili paste 1 tablespoon vegetable oil 1 cup fresh bean sprouts 1 cup grated carrot 1 cup finely sliced Savoy cabbage 1 red pepper, julienned 5 shiitake mushrooms, julienned 3 tablespoons mirin (Japanese rice wine) 1 tablespoon hoisin sauce 1/4 cup soy sauce 12 spring roll wrappers 1cup peeled, grated cucumber 3 tablespoons chopped cilantro Oil, for frying Instructions: In a very hot wok briefly saute the ginger, garlic, green onion, and chili paste in the oil. Add the bean sprouts, carrots, Savoy cabbage, red pepper, and mushrooms and cook at high heat until vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let rest in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrapper one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the 3 corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towel and serve with your favorite dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 2958,"Praline Bacon 1 pound thick cut bacon 2 1/2 ounces light brown sugar, about 6 tablespoons 1 1/2 ounces pecan halves Instructions: Heat the oven to 400 degrees F. Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes. Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped. Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes. Cool on the rack for 10 minutes before serving. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 2959,"Mushroom and Epazote Soup 8 tablespoons (1 stick) unsalted butter 1 large onion, chopped 1 leek, white and light green parts only, washed and thinly sliced 2 medium celery ribs, washed and thinly sliced 3 garlic cloves, thinly sliced 1 pound oyster mushrooms, cleaned and finely chopped 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup dry white wine 2 quarts Vegetable Stock, recipe follows, or water 1 tablespoon dried epazote or 2 to 3 sprigs fresh epazote (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint) 1 1/2 cups milk 1/2 cup sour cream Juice of 1 lime, for garnish Crisply fried julienned leeks, for garnish (optional) 2 tomatoes 1 onion, peeled 1 leek, trimmed and washed 2 shallots, peeled 4 garlic cloves, peeled 2 celery ribs, washed 1 carrot, trimmed and peeled 1 gallon water 1 small bunch parsley 1 teaspoon dried thyme 2 bay leaves 3 whole cloves garlic 2 tablespoons cracked black pepper 1 parsnip, trimmed and scrubbed (optional) 2 tablespoons salt, to taste 1 fennel bulb (optional) Instructions: Melt the butter in a large saucepan or stockpot over medium-high heat. Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes. Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the vegetable stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes. Transfer to a food processor or blender and puree until smooth. Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil. Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired. Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard and impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2960,"Pork Braciole 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded
6 slices provolone cheese
1/2 cup dry white wine
One 25-ounce jar marinara sauce
Instructions: In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine. Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2961,"Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2962,"Glazed Salmon with Dried Cherry Saffron Rice 1/4 cup cranberry juice concentrate 2 tablespoons balsamic vinegar 2 tablespoons cherry preserves 4 salmon fillets, approximately 6 ounces each 1 teaspoon salt-free citrus herb seasoning (recommended: Spice Islands) Orange slices Toasted slivered almonds, for garnish 2 cups low-sodium chicken stock (recommended: Swansons) 2 cups instant rice (recommended: Uncle Ben's) 1 pinch salt 1 pinch pepper 1 pinch saffron threads 3 tablespoons dried cherries Instructions: Preheat broiler. Line a baking sheet with foil and place in broiler. In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside. Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes. Serve glazed salmon fillets hot garnished with almonds. In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron. Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and cherries. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2963,"Crepes with Cheese and Raisins 3/4 cup flour 1 teaspoon sugar Pinch salt 3 eggs 1 tablespoon melted unsalted butter 1 1/2 cups milk 3/4 cup sugar 1 lemon, zested 2 cups farmer cheese (a dry cottage cheese) 1/2 cup unsalted butter 4 eggs Pinch salt 3/4 cup creme fraiche or sour cream 3/4 cup raisins 1 teaspoon vanilla extract 2 eggs 3/4 cup sugar 3 cups heavy cream Apricot marmalade, storebought Instructions: Prepare the crepes: In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain. Heat a 7-inch crepe pan or non-stick omelet pan and melt 1 teaspoon butter over moderate heat. Pour in 2 or 3 tablespoons of batter. Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula. Remove when golden brown on both sides. Continue until all the batter is used. In a food processor, combine sugar and lemon zest and process until lemon zest is minced. Add the cheese, butter, 1 egg, and a pinch of salt. Process until cheese is smooth. With the motor running, add the remaining eggs through the feed tube, one at a time. Add creme fraiche and process just to combine. Transfer to a bowl and stir in raisins and vanilla. Refrigerate for 2 hours or overnight. Make the glaze: Whisk together eggs and sugar. Whisk in heavy cream. Reserve. Preheat oven to 375 degrees F. Butter individual gratin dishes. Place about 2 tablespoons of filling in each crepe and roll to enclose. Arrange two or three crepes in each gratin dish. Pour glaze over crepes and bake until lightly browned, about 30 minutes. Serve in gratin dishes directly from the oven. Top with apricot marmalade. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2964,"Hawaiian Hurricane Ice 2 ounces guava juice 2 ounces orange juice 2 ounces pineapple juice 2 ounces black rum, such as Captain Morgan's 1 ounce simple syrup Pineapple spear, for garnish Instructions: In a large glass with ice, stir together the guava juice, orange juice, pineapple juice, rums and simple syrup. Pour into a hurricane glass. Garnish with a pineapple spear. ","[Rum, Dark Rum, Spiced Rum]" 2965,"Sazon 1 whole garlic head 1 tablespoon oregano 3/4 cup white distilled vinegar 1 whole onion, whatever kind you prefer 2 whole green bell peppers 1 whole red bell pepper 1/2 cilantro stalk Instructions: Chop up the ingredients and put everything in the blender or food processor until it is blended. ","[Malbec, Tempranillo, Garnacha]" 2966,"Southern Fried Lobster and Shrimp Skewers 2 cups oil, for frying 4 (6 1/2-inch) rosemary sprigs 2 eggs 1 cup all-purpose flour 3 tablespoons Cajun seasoning Salt 1 teaspoon freshly ground black pepper 8 large shrimp 4 ounces lobster meat Instructions: Preheat oil to 325 degrees F. Remove leaves from the rosemary 5 inches from base of stem to make skewers. Whip the eggs in a small bowl. In a another bowl, combine the flour, Cajun seasoning, salt, and freshly ground black pepper. On each skewer, place 2 shrimp, 1-ounce lobster meat, and 2 shrimp. Repeat this for all skewers. Roll each skewer in seasoned flour, then egg, then flour again and repeat this on each skewer twice, making sure to only coat the lobster and shrimp. Check temperature on oil and begin frying. Fry each skewer for 4 to 5 minutes or until batter is golden brown. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 2967,"\Mind Blowing\ Turkey Sandwich 1 pint grape tomatoes 2 tablespoons olive oil
1/4 teaspoon kosher salt
2 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
1/2 cup mayonnaise 1/4 cup whole-grain mustard
8 slices rye bread 8 small leaves butter lettuce
8 ounces thinly sliced roasted turkey breast
8 cornichon pickles
Instructions: For the tomatoes: Preheat the oven to 400 degrees F. On a small rimmed baking sheet, spread the tomatoes, olive oil, salt, garlic and basil. Toss well to coat. Roast until the tomatoes are popped and beginning to brown, about 25 minutes. Allow to cool slightly. For the spread: Mix together the mayonnaise and mustard in a small bowl. For the sandwich: Lay out the bread and spread the mayonnaise-mustard mixture on each slice. Working 2 slices at a time, place 2 lettuce leaves on one slice and about 6 roasted tomatoes on the opposite slice. Ribbon 3 slices of turkey on the lettuce. Place the 2 halves together and secure with 2 toothpicks with a cornichon on each one. Continue with the remaining ingredients. Cut in half before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2968,"French Toast Casserole with Brown Sugar-Walnut Crumble 1 tablespoon unsalted butter, softened, for the casserole dish 1 loaf Italian-style bread, cut into 18 half-inch-thick slices (about 1 pound) 6 large eggs 1/3 cup granulated sugar 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon Kosher salt 2 cups whole milk 1 cup heavy cream 3/4 cup packed light brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Kosher salt 1 stick unsalted butter, cut into cubes 1 cup chopped walnuts Instructions: For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly. Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12. Position an oven rack in the center of the oven, and preheat to 350 degrees F. For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter. Mix in the walnuts. To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top. Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2969,"BLC (Bacon, Lettuce and Cucumber) with Spicy Cumin-Mint Mayo 1 pound thick-sliced bacon 2 tablespoons ground cumin 1 tablespoon ground coriander 1 teaspoon minced fresh garlic 11/2 cups prepared mayonnaise 1 big handful fresh mint leaves Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 slices country white bread 1 English cucumber, sliced 1/4-inch thick 1/2 head iceberg lettuce, sliced thin Instructions: In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.
Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 2970,"Linguine Crab 1 fennel bulb Extra-virgin olive oil 1 garlic clove, peeled and finely chopped 1 tablespoon fennel seeds, crushed 2 dried chilis, crumbled About 14 ounces (400 grams) crabmeat 1 lemon, zest grated and juiced About 11.5 ounces (320 grams) linguine Instructions: Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops. Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab. Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary. Serve with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2971,"Berries and Jam Milkshakes 2 cups whole, hulled frozen strawberries (10 ounces) 1 1/2 cups whole milk
1 cup good vanilla ice cream, such as Haagen-Dazs (see Cook's Note)
7 ounces 5% plain Greek yogurt, such as Fage
1 (6-ounce) package fresh raspberries, plus extra for garnish
1/2 cup good strawberry preserves, such as Tiptree
1 tablespoon raspberry liqueur (optional)
Instructions: Place the strawberries and milk in a blender and blend on high until combined. Add the ice cream, yogurt, raspberries, strawberry preserves, and liqueur, if using, and blend on high until smooth. Pour into glasses and garnish each drink with a few raspberries. Serve ice cold. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 2972,"Raspberry Jazz Spinach Salad 1 bunch fresh spinach 1 avocado, peeled, pitted and sliced 1/4 cup chopped red onion 1/2 cup raspberries 1/4 cup seeded and finely chopped jalapenos 1/4 cup balsamic vinegar 1 tablespoon pine nuts (can be substituted with slivered almond or walnuts) Note: Raspberry Jazz can be substituted for the raspberries and jalapenos Instructions: Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2973,"Gin Rickey 1 1/2 ounces gin 1/2 lime, juiced Sparkling water Lime wedge, for garnish Instructions: Fill a highball glass with gin, lime juice and ice. Fill to top with sparkling water. Garnish with wedge of lime. ","[Gin, Sparkling Water]" 2974,"Mafe (Peanut Butter Stew) 2 tablespoons peanut oil 1 large onion, minced 2 pounds lamb stew meat, cut into 1 1/2-inch pieces 1/2 cup creamy peanut butter 1 1/2 cups cold water 1/3 cup tomato paste 2 cups hot water 4 large carrots, scraped and cut into 1-inch pieces 3 sprigs fresh thyme 2 bay leaves Salt and freshly ground black pepper, to taste Instructions: Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides. In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice. ","[Chardonnay, Pinotage, Tempranillo, Garnacha]" 2975,"Grilled Chicken with an All-purpose Marinade 4 shallots, quartered 1 large onion, cut into large dice 3 garlic cloves, roughly chopped 1 bunch cilantro, leaves picked 1 bunch parsley, leaves picked 6 bay leaves 12 black peppercorns 1 tablespoon dry oregano 1 cup white vinegar 4 cups salad oil Salt 2 boneless chicken thighs, skin on 2 chicken legs, skin on 2 chicken breasts with frenched wing bone, skin on Instructions: Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2976,"Fruit Leather Filet Mignon 4 (6 to 8 ounce) filet mignon medallions 4 fruit leathers in stone fruit or mixed berry Salt and pepper 1 tablespoon brown sugar 1 teaspoon cinnamon 2 tablespoons Worcestershire sauce Instructions: Dip the steaks in the Worcestershire sauce and season with cinnamon, sugar, salt, and pepper. Cut out circles with the fruit leather (using a cookie cutter) to match the size of the steak. Put the fruit leather on top of the steak and bake at 375 degrees F for about 18 to 20 minutes. This is best served with a stuffing that matches the fruit leather chosen...like an apricot corn bread stuffing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 2977,"Lime Toasted Nuts 1/2 cup almonds 1/3 cup pecans\u202f
1/3 cup raw pine nuts\u202f
1 lime, halved
1 tablespoon tamari (for gluten-free) or soy sauce
Pinch of sea salt\u202f
Instructions: Put the nuts in a pan over medium heat and toast, tossing continually until they are golden brown, 3 to 4 minutes. Watch them carefully so they don't burn. Squeeze over the lime juice and drizzle on the tamari or soy sauce. Sprinkle with a small pinch of sea salt.
Mix well with a wooden spoon to coat evenly. Cook off the liquid, tossing and stirring occasionally, 1 to 2 minutes.
Tip into a serving bowl. Or store the cooled nuts in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 2978,"Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons instant espresso 1 teaspoon baking soda 1/2 teaspoon salt 8 ounces (2 sticks) butter, at room temperature, cut into small pieces 3/4 cup dark brown sugar, firmly packed 3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 8 ounces coarsely chopped bittersweet chocolate (pieces about the size of large chocolate chips) 1 1/2 cups coarsely chopped unsalted macadamia nuts 1 quart coffee ice cream Instructions: In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 2979,"Greek Meatballs with Beef, Veal and Lamb 1/2 pound each (1-1/2 pounds total) ground beef, veal, and lamb, mixed. 1 large onion, chopped 3/4 cup chopped parsley 1/2 cup bread crumbs 3 tablespoons chopped fresh oregano, or 1 1/2 tablespoons dried 1 teaspoon garlic powder 1 large egg 1/4 cup milk All-purpose flour Instructions: In a large bowl, combine all ingredients except flour. Blend thoroughly with your hands. Form into 1-inch meatballs, roll in flour to coat, and place on dish. Spray a large skillet lightly with non-stick cooking spray. Heat over medium heat. Cook meatballs 5-6 minutes until cooked through, turning to brown evenly. Serve immediately with a large Greek salad.; ","[Syrah, Tempranillo, Barolo, Garnacha]" 2980,"Rolled Beef with Artichoke Stuffing 1/2 pound ground veal 1/2 pound ground pork 1/2 pound prosciutto, diced 1/2 cup diced Asiago cheese (2 ounces) 1/2 cup diced fontina cheese ( 2 ounces) 6 cloves garlic, minced 1/2 cup chopped fennel 2 cups marinated artichokes, cut into 1-inch pieces(reserve oil in jar) 1/2 cup coarsely chopped Italian parsley 1/2 cup minced fresh sage leaves 1 egg ,beaten1 tablespoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 to 2 pounds flank steak 2 hard-cooked eggs 1/2 cup dry red wine Instructions: In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well. Trim excess fat from flank steak and pound to approximately 1/8 - thickness.(This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in. Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2981,"Margaret's Hot Bandanas 1 (7-ounce) jar pitted Kalamata olives, drained and sliced 1 1/2 cups diced, peeled white onion 1 pound ripe beefsteak tomatoes, chopped 1/2 pound mozzarella cheese, diced (about 1 1/2 cups) 1 cup grated Parmesan cheese 2 cloves pressed garlic 2 teaspoons salt 1/4 teaspoon pepper 2 teaspoons dried basil 1/4 cup wine vinegar 1/3 cup olive oil 10 hard rolls 3 tablespoons soft butter 3 fresh basil leaves Instructions: Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside. Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled out bread can be saved to make bread crumbs later. Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake in a 350 degree oven for 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2982,"Turkey Cordon Bleu Stuffed with Ham, Roasted Green Chiles and Brie 6 poblano chiles 1 pound Brie cheese, skin on, sliced into thin planks 1 1/2 cups grated Monterey Jack cheese Three 2-pound turkey breasts, boneless Kosher salt and freshly ground black pepper Vegetable oil 15 thin slices cooked deli ham Honey Mustard Sauce, recipe follows, optional 2/3 cups honey 1/2 cup Dijon mustard Instructions: For the cl stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they \sweat,\ making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the \spine\ of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
Combine the honey and mustard and mix well. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 2983,"Harira: Moroccan Chickpea Stew with Chicken and Lentils 1/4 pound dried chickpeas 3 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup diced onions 1/2 cup diced celery 2 teaspoons ground ginger 2 teaspoons turmeric 1 teaspoon ground black pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 (28-ounce) can diced tomatoes and their juices 1 1/2 quarts rich chicken stock 1/4 pound dried green lentils 1/2 cup long-grain rice 1/2 cup chopped fresh cilantro leaves 2 tablespoons chopped fresh parsley leaves 2 teaspoons fresh lemon juice Cilantro sprigs, for garnishing Instructions: Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside. Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour. Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes. Ladle into warmed soup bowls and garnish with fresh cilantro sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 2984,"Beef Tenderloin Crostini 2 pounds beef tenderloin, trimmed and tied 3 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 baguettes, cut into twenty 1/2-inch-thick slices total 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 1 cup sour cream 1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives Kosher salt and freshly ground black pepper Watercress leaves, for garnish
Instructions: For the beef tenderloin: Preheat the oven to 500 degrees F. Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat. Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice. For the crostini: Turn down the oven temperature to 400 degrees F. Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes. For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper. To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 2985,"Chicken Mole 1 (4-pound) chicken, cut into pieces 1 medium white onion, peeled and quartered 5 cloves garlic, peeled and smashed 1 sprig oregano 1 sprig thyme Cilantro stems 1/2 teaspoon black peppercorns Steamed white rice or Mexican rice, accompaniment Chopped cilantro leaves, for garnish Corn Tortillas, accompaniment 4 dried ancho chiles, stemmed, seeded, and deveined 4 dried mulato chiles 4 pasilla chiles 1 quart chicken stock, reserved from poaching chicken, above 5 tablespoons vegetable oil, divided 2 tablespoons sesame seeds 2 tablespoons shelled unsalted peanuts 1 medium white onion, cut into large dice 3 cloves garlic, crushed 1/2 cinnamon stick, broken into pieces 3 black peppercorns 2 whole cloves 1/2 teaspoon coriander seeds 1/2 corn tortilla, torn into small pieces 2 ounces Mexican chocolate or unsweetened chocolate, chopped 3/4 teaspoon salt Instructions: In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole. In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend. In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the cl soaking liquid (or chicken stock) to puree to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste. To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 2986,"Bangers and Mash 2 pounds fresh veal or chicken sausages (8 large sausages) 2 pounds Yukon Gold potatoes, peeled and diced Kosher salt 4 tablespoons (1/2 stick) unsalted butter, diced 4 ounces creme fraiche 1/2 cup whole milk 2 teaspoons Dijon mustard 2 teaspoons whole-grain or coarse mustard 1 teaspoon dry mustard 1 teaspoon freshly ground black pepper Fresh parsley, for garnish Instructions: Preheat the oven to 425 degrees F. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2987,"Warm Fruit Compote of Cherries, Orange and Cranberries Over Vanilla Ice Cream 1 (15-ounce) can pitted cherries 1 orange, zested and juiced 1/4 cup dried sweetened cranberries 1 pint vanilla ice cream Ginger snaps, vanilla wafers or cinnamon sugar cookies, to garnish Instructions: In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies. Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 2988,"Grilled Spiced Chicken and Plums 8 skin-on chicken drumsticks (about 1 1/2 pounds) 1 1/4 teaspoons ground allspice Cayenne pepper, to taste Kosher salt and freshly ground black pepper 2 cloves garlic, grated 3 tablespoons plus 1 teaspoon extra-virgin olive oil Juice of 1 lemon 2 plums, halved and pitted 2 tablespoons honey 1 bunch broccoli, cut into florets 1/4 cup sliced almonds 1/2 cup plain low-fat yogurt Instructions: Preheat a grill to medium. Season the chicken with 1 teaspoon allspice, 1/4 to 1/2 teaspoon cayenne, and salt and black pepper to taste; transfer to a large bowl and toss with 1 garlic clove, 2 tablespoons olive oil and half of the lemon juice. Toss the plums with 1 teaspoon olive oil, the remaining 1/4 teaspoon allspice and a pinch each of cayenne and salt in another large bowl. Grill the chicken, turning occasionally, until marked, 10 minutes. Cover and continue grilling until cooked through, 15 to 20 minutes. (Move the chicken to a cooler part of the grill if it's getting too dark.) Grill the plums, flipping, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter; brush the chicken with the honey. Meanwhile, bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; pat dry and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil and the almonds; season with salt and black pepper and toss to coat. Whisk the yogurt with the remaining grated garlic and lemon juice in a small bowl; season with salt. Serve the chicken with the plums and broccoli; spoon the yogurt sauce over the broccoli. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2989,"Fire-Grilled Corn on the Cob 4 ears of corn 1 cup sour cream 1 cup heavy cream 1 teaspoon salt 4 tablespoons butter, melted 4 tablespoons grated Parmesan 1 teaspoon paprika Instructions: For Crema Sauce: Mix sour cream, heavy cream and salt in a medium bowl. Set aside. For Corn on the Cob: Clean and oil your grill grates. Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product. Place ears of corn on the grill with a low-heat. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature. While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine. Take corn off the grill and brush each one with melted butter. Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2990,"Rye Spaetzle 1 cup whole milk 1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives
1 teaspoon toasted caraway seeds, ground in a spice mill
4 large eggs
Kosher salt
2 cups all-purpose flour
1 cup rye flour
8 tablespoons unsalted butter
1/2 teaspoon freshly ground nutmeg
Freshly cracked black pepper
Instructions: In a mixing bowl, whisk together the milk, sour cream, mustard, chives, caraway, eggs and 1 teaspoon salt. With a wooden spoon, mix in the all-purpose and rye flours. Cover and let the batter rest for 1 hour. Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. Bring a large pot of salted water to a boil. Place a perforated pan on top of the pot or use a spaetzle maker and push the batter through the holes, letting the spaetzle drop down into the boiling water. Cook until the spaetzle floats, about 2 minutes, then another 1 to 2 minutes more. As the spaetzle is cooking, place a saut pan on the grill. Add the butter and allow it to melt. Add a 4-ounce ladle of spaetzle water along with the spaetzle and toss to combine. Season with the nutmeg and salt and pepper to taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 2991,"Ancho cl Honey Basted Quail 1 dried ancho cl 1 cup hot water 1 chopped garlic clove 1/8 cup honey 1 teaspoon kosher salt About 12 semi-boneless quail (1 or 2 per person) Instructions: Soak ancho cl in 1 cup of hot water for 30 minutes. Preheat grill to medium-high. Place ancho cl and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth. Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes. Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear. ","[Malbec, Tempranillo, Garnacha, Barbera]" 2992,"White Chocolate Chip Cookies 1 1/3 cups all-purpose flour (see Cook\u2019s Note) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 2/3 cups packed light brown sugar 1/4 cup granulated sugar 1 large egg 2 teaspoons pure vanilla extract One 12-ounce bag white chocolate chips 2 teaspoons flaky sea salt Instructions: Sift the flour, baking powder, baking soda and kosher salt into a large bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.) Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight. Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt. Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 2993,"Cilantro-Aperol Cosmo 1/4 cup plus 2 tablespoons torn fresh cilantro 3 tablespoons sugar
1/2 ounce fresh lime juice, plus 1 wedge for the glass
1 1/2 ounces vodka 1 ounce Aperol
1/2 ounce cranberry juice Instructions: Pulse 2 tablespoons cilantro and the sugar in a mini food processor until very finely chopped; transfer to a small plate. Rub the rim of a chilled martini glass with the lime wedge, then dip in the cilantro sugar to coat. Muddle the remaining 1/4 cup cilantro and the lime juice in a shaker with the handle of a wooden spoon. Add the vodka, Aperol and cranberry juice, fill with ice and shake well. Strain into the prepared glass. ","[Prosecco, Sauvignon Blanc, Ros]" 2994,"Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache 6 ounces semisweet chocolate, chopped 6 ounces heavy cream
2 tablespoons maple syrup
1 cup very cold heavy cream 2 teaspoons sugar
1/4 teaspoon cinnamon
4 large eggs 2 large egg yolks
1/4 cup sugar
1/4 cup best-quality Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1 1/2 cups milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
1/2 cup chilled ganache, from above
Eight 1/2-inch slices day-old challah or brioche
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil
Instructions: For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place. For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast. For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet. Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish. Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches. If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 2995,"Spaghetti with Pecans and Radicchio Kosher salt 8 ounces dried spaghetti 4 ounces pancetta, diced 3 cloves garlic, chopped 1/2 cup chopped pecans 1/2 teaspoon crushed red pepper flakes 1/2 cup chicken broth 1/4 cup white wine 1 tablespoon unsalted butter 1/2 cup grated Parmesan 1 small head radicchio, chopped 2 tablespoons chopped parsley Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid. Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese. Add the cooked pasta to the skillet and toss to coat. Stir the reserved pasta water into the sauce if needed to thin out the sauce slightly. Stir in the radicchio and parsley. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2996,"Beef Filets with Ancient Grains & Kale Salad 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each) 1/4 plus 1/8 teaspoon cracked black pepper, divided Salt 3 cloves garlic, minced, divided 1 cup reduced-sodium beef broth 1/2 cup pearlized farro 1 cup thinly sliced kale 1/4 cup dried sweetened cranberries or cherries 2 tablespoons sliced almonds 2 teaspoons fresh lemon juice Instructions:

1. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. 2) Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired. 3) Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 4) Season steaks with salt. Serve with farro mixture. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 2997,"Pan-Seared Striped Bass with Thai Red Curry Sauce and Spicy Eggplant 4 tablespoons vegetable oil 1/2 medium red onion, sliced
   3 medium Japanese eggplants, medium dice
   2 cloves garlic, chopped
   1-inch piece ginger, peeled and grated
   1 bird's eye cl, cut in half and seeds removed
   1/2 teaspoon kosher salt
   1/2 cup chicken stock
   2 tablespoons fish sauce
   1 teaspoon chili paste
   2 tablespoons finely chopped fresh cilantro 2 tablespoons thinly sliced fresh Thai basil (chiffonade) Vegetable oil, for the pan Two 5- to 6-ounce skin-on striped bass fillets
   Kosher salt
   3 scallions, cut on the bias (whites and greens separated) 2 cloves garlic, chopped
   1-inch piece ginger, peeled and grated
   1 cup coconut milk
   1/2 cup chicken stock
   3 tablespoons palm sugar
   2 tablespoons fish sauce
   1 tablespoon red curry paste
   4 kaffir lime leaves
   1 lime, zested and juiced
   2 tablespoons chopped peanuts 1 teaspoon finely chopped fresh cilantro 1 teaspoon thinly sliced fresh Thai basil (chiffonade) Instructions: Preheat the oven to 375 degrees F. For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye cl and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving. For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes. For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens. For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2998,"Bourbon and Smoked Cider 2 cups sugar 2 cups water
   6 apples, any kind
   One 750-milliliter bottle Kentucky bourbon 9 ounces fresh lemon juice
   Handful of sage leaves Instructions: For the apple cider syrup: In a small saucepan over medium heat, combine sugar and water. Bring to a simmer and stir to dissolve the sugar. Turn off heat and set syrup aside. Heat a grill to high heat. Core and cut the apples into 1/2-inch-thick slices on the equator (leave skin on). Grill apples 4 for 5 minutes on each side. Place apples in a high-speed blender with the syrup. Blend until smooth. Strain and set aside. (Apple cider syrup will last in the refrigerator for up to 14 days). For the cocktail: Fill a large pitcher with ice. Add the bourbon, lemon juice and 9 ounces of the apple cider syrup. Stir and pour into tall Collins glasses filled with ice. Garnish each drink with a sage leaf. ","[Bourbon, Sparkling Apple Cider, Gewrztraminer, Riesling]" 2999,"Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream 6 quarts half-and-half 2 vanilla beans 48 egg yolks 1 3/4 pounds granulated sugar 2 bananas, roasted 2 1/2 cupS all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 7 ounces unsalted butter 3/4 cup granulated sugar 1/3 cup dark molasses 2 tablespoons cold coffee 1 tablespoon powdered ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2 cups pasteurized yolks 6 cups whole milk 2 cups hreavy cream 1 1/2 cups sugar 8 ounces milk chocolate 1 vanilla bean Instructions: To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled. To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix. Preheat the oven to 375 degrees F. Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes. To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath. To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 3000,"Lettuce Cups with Tofu and Beef 1 tablespoons bottled chili-garlic sauce 1 1/2 teaspoons toasted sesame oil 3 tablespoons low-sodium soy sauce 1/4 cup hoisin sauce 2 tablespoons rice vinegar 2 tablespoons sherry or Chinese cooking wine 8 ounces extra-firm tofu 2 teaspoons canola oil 2 tablespoons fresh minced ginger 4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each) 1/2 pound lean ground beef (90 percent or leaner) 1/2 cup finely diced water chestnuts 1 large head Bibb lettuce, outer leaves discarded, leaves separated 1 red bell pepper, finely diced 1/4 cup chopped peanuts Instructions: In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry. Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside. Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate. Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 3001,"Homemade Greek Yogurt Ranch Dipping Sauce 1/3 cup plain Greek yogurt 2 tablespoons Parmesan 1 teaspoon dried dill weed 1 teaspoon vinegar 1/2 teaspoon Italian seasoning 1 small clove garlic Kosher salt and freshly ground black pepper 3 tablespoons lowfat buttermilk Instructions: Add the yogurt, cheese, dill, vinegar, Italian seasoning, garlic and some salt and pepper in a blender or food processor. Blend until smooth.
Add the buttermilk and mix to incorporate. If the sauces is too thick, add a little more buttermilk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3002,"Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette 1 tablespoon olive oil 1 jalapeno pepper 3 tablespoons diced red onion 1 tablespoon finely chopped garlic 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 cup rice wine vinegar 3/4 cup olive oil 1 tablespoon sesame oil 2 tablespoons basil chiffonade 1 tablespoon ancho cl powder Salt and freshly ground pepper 6 cups canola oil 4 whole red snapper (about 1 pound each) cleaned and scaled Salt and freshly ground pepper 4 cups seasoned rice flour 4 cups water 1 red onion, sliced thick 1 eggplant, sliced thick 1 fennel, cut into 6 pieces 1 red pepper, cut into 4 pieces 1 yellow pepper, cut into 4 pieces Olive oil, to coat Salt, to taste Pepper, to taste Instructions: For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended. For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette. For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3003,"Heirloom Tomato Salad 1 medium jalapeno Olive oil Salt and pepper 1 small shallot, minced
3 tablespoons minced fresh mint
3 tablespoons champagne vinegar
3 tablespoons oil from sun-dried tomatoes
Juice from 1 large red tomato
1 teaspoon sugar
1 cup whole pecans 2 teaspoons vegetable oil
1/2 teaspoon chili powder
Pinch salt
3 heirloom tomatoes, stemmed Kosher salt and freshly cracked black pepper 1 lemon, zested
1 lime, zested
2 tablespoons extra-virgin olive oil
2 peaches, quartered
1/4 cup ricotta cheese
1/2 cup chopped arugula 6 sun-dried tomato halves, small-diced 4 radishes, sliced
4 small golden beets, blanched and sliced
2 turnips, sliced
4 leaves basil, sliced
Instructions: For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small. Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine. For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly. For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil. Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes. For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss. To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 3004,"Branzino with Clams, Leeks and Salsa Verde 2 cups pitted green olives 1 cup cocktail onions, drained 1/2 cup cornichons, drained 2 tablespoons capers, drained and rinsed 5 anchovy fillets, rinsed well 1 bunch fresh parsley, large stems removed 2 cups extra-virgin olive oil Extra-virgin olive oil, as needed 1 leek, white part only, cut into coins and rinsed thoroughly 1 sprig fresh thyme Kosher salt Vegetable stock, as needed 1 skin-on branzino fillet, pin bones removed Kosher salt Canola oil, as needed 1 sprig fresh thyme 3 chanterelle mushrooms 4 clams, scrubbed Vegetable stock, as needed 1 tablespoon chopped fresh parsley 1 teaspoon extra-virgin olive oil Instructions: For the salsa verde: In a food processor, combine the olives, cocktail onions, cornichons, capers and anchovies and blend until smooth. Set aside in a bowl. In a food processor or blender, puree the parsley with the olive oil until smooth. Do not puree too long or it may get too hot and cause the parsley to darken. Reserve in the food processor. Just before serving, pour the parsley oil into the olive-caper mixture and mix to combine. For the leeks: In a saute pan over medium heat, add some olive oil. Add the leek coins and thyme and season with salt. Cook, stirring frequently, until the leeks start to wilt, 8 to 10 minutes. Deglaze with some vegetable stock and cover. Continue to cook, adding more stock as necessary, until the leeks are tender, another 10 to 15 minutes. Add additional salt if needed. Reserve. For the branzino: Heat a large cast-iron pan over medium-high heat. Season the fish with salt. Put some canola oil in the pan and wait until it's just about to hit the smoking point. Place the fish in the pan skin-side down (at this point the fish will buckle). Wait 30 seconds, then press the fish down so the skin makes contact with the pan and begins to crisp up. Reduce the heat to medium and continue to cook until the skin is crispy, 3 to 4 minutes. Place the thyme sprig on the fish and spoon some of the hot oil over the flesh to finish cooking it, about 1 minute. Remove to a paper towel-lined plate. Add the mushrooms to the pan and cook, stirring, for 2 minutes. Add the leeks and clams and deglaze with some vegetable stock. Cover and cook until the clams steam open, about 2 minutes. Finish with the parsley and olive oil and adjust the seasoning. Put 1 tablespoon of the salsa verde on a plate, arrange the vegetables and clams on top and top with the fish fillet.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3005,"Pavlova with Berries and Lemon Curd Whipped Cream 250 grams egg whites, at room temperature 250 grams granulated sugar
125 grams powdered sugar
Large pinch fine sea salt
1/2 cup lemon juice plus zest from 2 lemons 8 large egg yolks
1 cup granulated sugar
1/4 vanilla pod, seeds scraped
10 tablespoons cold unsalted butter, cubed
Pinch fine sea salt
1 quart cold heavy cream
2 cups mixed berries, like raspberries and blueberries, for serving
Powdered sugar, for dusting
Instructions: For the pavlova: Preheat the oven to 200 degrees F and line 2 sheet trays with silicone pads. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break up the egg. Add the granulated sugar and mix on medium until it holds stiff peaks. Add the powdered sugar and salt and whisk on medium-high to tighten, about 1 minute. Scrape the bowl down with a spatula and whisk on high for 30 seconds just to make sure it's even in texture with glossy hard peaks. Put the mixture into a disposable pastry bag and snip off the top inch. Pipe the egg white mixture on the lined sheet trays in six 3- to 4-inch filled-in circles, as if you are putting icing on top of a cupcake. Create a well on each pavlova using the bottom of a spoon, then bake until the pavlovas are hard to the touch, about 2 hours. Allow to cool completely at room temperature on a wire rack before serving. For the lemon curd whipped cream: Meanwhile, put the juice, zest, yolks, granulated sugar and scraped vanilla seeds into a medium pot. Turn the heat on medium-high and cook, constantly stirring with a rubber spatula in a figure 8 motion until it coats the back of a spoon, about 10 minutes. Stir in the butter, salt and 1 cup cream until completely combined. Remove from the heat and pour through a fine mesh strainer into a shallow dish. Allow to cool for a minute or two before covering with plastic wrap, touching the curd to prevent a skin from forming. Put the dish in the refrigerator and allow to cool completely, about 30 minutes. Whip the remaining 3 cups cream to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the cooled lemon curd into the whipped cream and keep cold until ready to assemble. When ready to serve, place the lemon curd whipped cream in a pastry bag and snip off just the top 1/2-inch. Put 1 small dollop on each serving plate. Place a pavlova on top and lightly press down into the lemon cream to prevent it from sliding. Pipe 1 large dollop of lemon curd whipped cream into the center of the pavlova where you created the well. Garnish with the berries on top of the whipped cream and on the plate, giving it a natural look, rather than an overly plated look. Dust with the powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3006,"Italian Nachos 5 cups bagel chips 1 cup tomato sauce 8 ounces mozzarella, shredded 1 red onion, thinly sliced 1 cup sliced pepperoni 1/4 cup fresh basil leaves Instructions: Preheat the oven to 375 degrees F. Lay out the bagel chips in an even layer on a baking sheet and top with the tomato sauce, mozzarella, red onion and pepperoni. Bake until the chips are toasted and the cheese is melted, about 10 minutes. Top with the basil. Serve warm. ","[Chardonnay, Pinot Grigio, Chianti, Vermentino]" 3007,"Vegan Roasted-Garlic Mashed Potatoes 4 large cloves garlic, peeled 3 teaspoons extra-virgin olive oil 2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes) 1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed Kosher salt 2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish Instructions: Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes. Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan. Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3008,"Green Onion Garlicky Wild Rice 2 tablespoons coconut oil 6 scallions, whites and greens kept separate, thinly sliced 4 cloves garlic, minced
1 serrano pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon lime zest plus lime wedges, for garnish Kosher salt and freshly ground black pepper
1 1/2 cups wild rice
Instructions: Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3009,"Monday to Friday New Fashioned Macaroni and Cheese 1/2 pound elbow macaroni 1/2 pound sharp cheddar cheese 2 cups milk 2 tablespoons cornstarch 2 teaspoons Worcestershire sauce Salt and cayenne pepper 1 cup finely diced smoked ham Instructions: Bring a large pot of water to boil. Cook pasta 7 to 8 minutes or until tender but still firm to the bite. Meanwhile, whisk milk and cornstarch together in a non-reactive saucepan. Slowly bring this mixture to a simmer, whisking constantly over medium heat. Stir in 3/4 of the cheese into sauce and reduce heat to low. Stir constantly until cheese melts, about 1 minute. Add remaining cheese, remove pan from heat and let cheese melt by the heat of the sauce. Season with Worcester sauce, salt, and cayenne pepper. Drain and dry pasta and transfer to a serving dish. Toss hot pasta with most of the ham, spoon sauce over hot pasta and serve immediately. Garnish with remaining ham. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 3010,"Blue Cheese and Walnut Salad with Maple Dressing 1 (10-ounce) sack baby spinach 1/3 pound blue cheese, crumbled 1 (6 ounce) can walnut halves, toasted 1/4 cup maple syrup, warmed 1 1/2 tablespoons cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper Instructions: Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Barolo]" 3011,"Whiskey Fudge Cake 1 1/4 cups pastry or cake flour 1 teaspoon baking soda 10 1/2 ounces bittersweet chocolate, cut into small chunks 12 tablespoons unsalted butter, at room temperature 1 1/4 cups sugar 4 eggs, separated 1/3 cup whiskey, warmed slightly 1 tablespoon vanilla extract Powdered sugar Instructions: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside. In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm. Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.) Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour. With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring. Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream. ","[Bordeaux Blend, Syrah, Zinfandel, Tempranillo]" 3012,"Thick and Chewy Peanut Butter Chocolate Chip Bars Cooking spray 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2/3 cup creamy peanut butter 2 teaspoons pure vanilla extract 2 cups bittersweet chocolate chips (about 12 1/2 ounces) 1/2 cup chopped salted peanuts (about 2 ounces) Instructions: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray. Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts. Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack. Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3013,"Parrot Bay Mango Mojito 1.5 oz. Captain Morgan Parrot Bay Mango Rum (25 oz. per bottle) 7 piece(s) mint leaves 0.25 oz. simple syrup 1 lime wedge 0.25 oz. club soda 1 dash(es) bitters Instructions: Add 6 mint leaves, squeezed lime juice, simple syrup and muddle. Add Captain Morgan Parrot Bay Mango Rum. Fill with crushed ice and stir. Add club soda and add more crushed ice. Garnish with a mint leaf. Add bitters. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Riesling]" 3014,"Tarta de Santiago (Galician Almond Tart) 1 egg 2/3 cup sugar Generous 1 cup flour 4 eggs 1 1/4 cups sugar 1 unwaxed lemon, peel grated 2 cups ground almonds Pinch ground cinnamon Flour, for rolling out Butter, for greasing Confectioners' sugar, for sprinkling Instructions: Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon. Roll out the pastry to 1/8-inch thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked. ","[Rioja, Tempranillo, Garnacha, Barolo]" 3015,"Mozzarella and Chili Salad 3 large chilies 6 balls buffalo mozzarella Olive oil Handful basil leaves 1 lemon Salt and pepper Instructions: Roast chilies on gas flame or in oven until skins are black. Place in bowl and cover with plastic wrap for about 5 minutes. Rip up mozzarella balls into quarters and place on large plate. Once the chilies have cooled down enough to handle, peel off blackened skins. Remove seeds and thinly slice. Sprinkle chilies and handful of ripped up basil leaves over mozzarella. Drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 3016,"Ricotta Gnocchi Kosher salt 2 cups ricotta cheese
1/2 cup grated Parmesan 1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 cups all-purpose flour, plus more for dusting
Semolina flour, for dusting Pancetta Tomato Sauce, recipe follows, for serving 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced 1/2 cup diced onions
Kosher salt and freshly ground black pepper 2 cloves garlic, minced
One 28-ounce can crushed San Marzano tomatoes
5 fresh basil leaves, cut into chiffonade Instructions: Bring a large pot of salted water to a boil. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter. Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks. Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind. Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Barbaresco]

" 3017,"Watermelon Salad with Chocolate Vinaigrette 1/4 cup red wine vinegar 1 teaspoon chopped fresh cilantro leaves 1 teaspoon chopped fresh flat-leaf parsley 1/2 teaspoon hot pepper sauce (recommended: Tabasco) 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chocolate syrup 1/2 cup cream of coconut (recommended: Coco Lopez) 1 head Romaine lettuce, soaked and dried in a salad spinner, spines removed from leaves and torn into bite-sized pieces 1 large red onion, thinly sliced 12 scallions, white and tender green parts only, sliced on the bias into 1/2-inch slices 2 tablespoons minced fresh tarragon leaves 2 English cucumbers, diced small 1 pint halved grape tomatoes 1 seedless watermelon, diced small 1/2 cup diced dried apricot 1 cup halved white grapes 1/2 cup chocolate covered raisins 1/4 cup white chocolate chips 1/4 semisweet chocolate chips 1/4 pound bacon, cooked until crisp Instructions: Through the feed opening of a running blender add, 1 at a time, the vinegar, cilantro, parsley, hot pepper sauce, salt and pepper. Leaving the blender running, add the chocolate syrup and then the cream of coconut in a slow thin stream to allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper.
Toss together lettuce, onions, scallions, tarragon, cilantro, and cucumbers. Fold in watermelon, apricot, grapes, raisins, and chocolate chips. Add just enough dressing to coat, serving any additional dressing on the side. Serve with bacon crumbled on top. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 3018,"Potato Cake 3 tablespoons unsalted butter 1 1/4 pounds waxy potatoes, such as Yukon gold 1 teaspoon kosher salt Freshly ground black pepper Freshly grated nutmeg 2 tablespoons vegetable oil Instructions: Melt 2 tablespoons of the butter in a microwave safe bowl and set aside. Peel and grate the potatoes with the shredding attachment of a food processor, or on the wide holes of a box grater. Transfer potatoes to a bowl, and season with salt, pepper, and nutmeg. Drizzle the oil and melted butter over the potatoes and toss to coat evenly. Heat a medium non-stick skillet over medium heat. Add the potatoes and spread to evenly fill the skillet. Cook the potato cake, adding a few nut size bits of the remaining butter around the edges until the underside is crispy brown, about 10 minutes. Reduce the heat to medium-low flip the cake sliding onto a plate and then inverting back into the pan. Cook; adding the last of the butter as before around the edges, until golden brown and potatoes are cooked through, about 10 minutes more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3019,"Big Daddy Parfait 2 teaspoons orange zest 2 tablespoons sugar 1/4 cup dried coconut flakes 1 (16-ounce) box granola cereal (recommended: Kashi) 24 ounces vanilla yogurt, drained 3 bananas, sliced 1 1/2 pints strawberries, stemmed and quartered 1 1/2 pints blackberries 1 pint blueberries 1/2 cup pineapple, diced 1 (8-ounce) container whipped cream (recommended: Cool Whip) Instructions: In a small bowl, mix orange zest, sugar and coconut. Set aside. In large 2-quart dish or big martini glass start assembling parfait by layering granola, yogurt and then fruit, bananas, strawberries, blackberries and blueberries. Repeat until all is layered. Sprinkle coconut mix over fruit. In a large bowl, fold pineapple into whipped cream and put a scoop on top of each serving. Garnish with mint. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 3020,"String Bean and Potato Salad 2 pounds red bliss potatoes 2 garlic cloves, peeled and chopped 1/4 to 1/3 cup sherry vinegar 1/4 to 1/3 cup extra-virgin olive oil Kosher salt 1/2 pound haricots verts, stem end removed (hairy end left on) 1/2 cup pitted and slivered gaeta or kalamata olives 1/2 bunch fresh oregano, leaves finely chopped 3 scallions, white and green thinly sliced on the bias Pinch crushed red pepper flakes Instructions: Put the potatoes and the garlic in a pot of well-salted water, to cover, and bring the water to a boil over medium heat. Cook until they are \fork\ tender, about 20 minutes. When the potatoes are tender all the way through, remove them from the water and when they are cool enough to handle, but still hot, carefully cut the potatoes in half. Try not to pull the skins off. Chop the garlic and add it along with 2 tablespoons each vinegar and olive oil, and season with salt, to taste. It is important to do this while the potatoes are still warm so they will absorb the vinegar and oil and be seasoned all the way through. While the potatoes are cooking, bring another pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking or to \shock\ them. When they are cold, remove them from the water and let them dry a little. Cut them in half. In a large bowl, toss together the potatoes, beans, olives, oregano and scallions and crushed red pepper. Stir to combine well, taste and adjust the seasoning, if needed. Add the remaining oil and vinegar, if needed. This salad is good now, but will be better if you let it sit for at least 1 hour. Enough time to transport it to the game! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3021,"La Salsa di 5 Minuti: Five Minute Sauce 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried chili peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn Instructions: Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end. ","[Ros, Vermentino, Pinot Grigio, Sauvignon Blanc]" 3022,"Fried Fish Fingers with Tartar Sauce Vegetable oil, for frying 1 pound whiting fillets Salt and freshly ground black pepper 1 cup corn flour 1 cup all-purpose flour 2 eggs, beaten with 2 tablespoons milk 2 lemons, halved Tartar Sauce, recipe follows Fresh parsley, for garnish 1 cup mayonnaise, preferably homemade 1 teaspoon Dijon mustard 2 scallions, finely chopped 1 clove garlic, pressed or minced 1 shallot, finely chopped 1 tablespoon capers, drained and finely chopped 2 tablespoons chopped cornichons or dill pickle 1/8 teaspoon cayenne pepper 1 tablespoon chopped fresh parsley 1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon Few drops lemon juice Salt Instructions: Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley. Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3023,"Portobello Crab Rockefeller 4 medium-size portabella mushrooms 1 (4 to 6-ounce) can crab meat, picked over and drained 3 ounces grated mozzarella cheese 1 tablespoon olive oil 1/4 onion, chopped 1 clove garlic, chopped (1 teaspoon) 1/4 cup white wine (optional) 1 cup half-and-half 6 ounces spinach, rinsed and chopped 3 tablespoons grated Parmesan cheese 1/4 cup breadcrumbs Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside. In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine. Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat. On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3024,"Pork Tenderloin with Plum Sauce 2 teaspoons garlic salt (recommended: Lawry's) 2 teaspoons poultry seasoning (recommended: McCormick) 1 teaspoon ground black pepper 1 1/2 pounds pork tenderloin, rinsed and patted dry 2 tablespoons extra-virgin olive oil 1 cup white wine (recommended: Chardonnay) 1/2 cup Chinese-style plum sauce (recommended: Dynasty) 1 tablespoon cornstarch Instructions: In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
Cook on HIGH for 4 hours.
Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
Serve sliced tenderloin hot with plum sauce drizzled on top.
","[Chardonnay, Pinot Grigio, Riesling, Garnacha]" 3025,"Tuscan Bean Soup 2 tablespoons olive oil 5 cloves garlic, minced
1 medium onion, diced
One 16-ounce can tomato paste
2 teaspoons red pepper flakes, plus more if desired 1 teaspoon dried oregano
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes
Three 14.5-ounce cans great Northern beans, drained and rinsed
6 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper 1 bunch kale, plus more if desired Fresh Parmesan shavings, for garnish Plenty of torn fresh basil, for garnish Instructions: Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds. Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the chicken broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste. Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed. Transfer the soup to a large serving bowl. Add big, fat Parmesan shavings and garnish with torn basil. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 3026,"Pagoda Rice Steamed In Lotus Leaf, Com Hap La Sen 2 tablespoons vegetable oil 5 shiitake mushrooms, diced 4 ounces green peas 4 ounces diced carrot 4 cups cooked jasmine rice, chilled 2 small fresh lotus leaves (see Cook's Note) 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 12 lotus seeds, cooked and popped (rubbery shell removed) 1 lotus flower for garnish, optional Water for steaming Soy sauce and sliced red cl Instructions: Bring a fry pan or wok to high heat, add 1 tablespoon of oil and stir-fry the vegetables for 2 minutes. Remove the vegetables from the pan and set aside. In the same pan, add the remaining oil then stir-fry the rice for 3 minutes, remove and set aside.
In a large bowl, lay one lotus leaf inside the bowl, followed by the second lotus leaf, putting the rough side of the leaf face-down first.
Arrange the stir-fried vegetables on top of the lotus leaf in a pattern, if desired and then, spreading them out evenly towards the middle of the leaf.
Scoop the fried rice into the bowl on top of the arranged vegetables. Fold the edge of the first or inner lotus leaf first, pressing to enclose the rice, then fold the edges of the second or outer leaf, pressing down firmly until flat.
Bring a steamer full of water to the bowl, and steam the lotus rice in its bowl on high heat for 5 minutes.
Remove the bowl from the steamer and turn the lotus rice upside down onto a serving plate.
With a sharp knife, carefully make 2 long cuts on the first layer of lotus leaf from corner to corner, criss-crossing each other, and then fold the 4 sections back. Repeat this process with the other bottom lotus leaf.
You should be left with 8 triangular sections to the leaf folded back, exposing the rice.
Garnish with lotus flower and serve with soy sauce and cl dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 3027,"Clementine Cake 4 to 5 clementines (about 1 pound total weight) 6 eggs 1 cup plus 2 tablespoons sugar 2 1/3 cups ground almonds 1 heaping teaspoon baking powder Instructions: Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course). Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchment paper. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring. Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime. I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 3028,"Kalamata Olive Tapenade 2 cups pitted Kalamata olives 2 tablespoons capers 3 anchovy fillets Juice of one lemon 2 cloves of garlic 1 tablespoon fresh thyme 1 tablespoon fresh oregano 1/2 cup of olive oil Freshly ground black pepper 1 pint cherry tomatoes Fresh chervil to garnish Instructions: In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3029,"Fried Turkey and Waffles One 12- to 14-pound turkey, neck, giblets and tail removed Kosher salt Peanut or vegetable oil, for frying 1 1/2 cups maple syrup, plus more warmed for serving 1/2 cup packed dark brown sugar 1 vanilla bean, split 1 stick unsalted butter, cut into 8 pieces, at room temperature, plus more for serving Waffles, for serving Instructions: Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days. Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.) Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3.
Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet.
Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered and adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes.
Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes.
Meanwhile, make the sauce. Boil the maple syrup, brown sugar, vanilla bean and 1/4 teaspoon salt in a medium skillet over medium-high heat, stirring occasionally, until very thick like molasses, about 10 minutes. Discard the vanilla bean, reduce the heat to low and stir in the butter, one piece at a time, until completely melted, stirring constantly until the glaze is thick and smooth. Remove from the heat and set aside. Remove the turkey from the basket or fry stand and liberally brush with the glaze, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving. Serve with waffles, butter and warm maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3030,"Gina's Toffee Blondies Nonstick cooking spray 1 1/2 cups all-purpose flour 2 teaspoons salt 2 sticks unsalted butter, softened 1 cup firmly packed dark brown sugar 1 cup granulated sugar 3 large eggs 1 tablespoon whole milk 2 teaspoons vanilla extract 1/2 cup creamy peanut butter 1 cup chopped chocolate covered toffee Instructions: Preheat the oven to 350 degrees F. Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray. Whisk flour and salt together in a small bowl and set aside. In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits. Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 3031,"Fried Chicken Sandwiches 2 cups buttermilk, shaken 1 shallot, peeled, halved lengthwise and thinly sliced crosswise 2 garlic cloves, smashed 1 jalape?o pepper (with seeds), halved lengthwise Kosher salt and freshly ground black pepper 3 small skinless, boneless chicken breasts (6 ounces each) 3 1/2 cups all-purpose flour 4 teaspoons baking powder 2 1/2 teaspoons smoked Spanish paprika 1 teaspoon cayenne pepper 1 teaspoon celery salt 2 (48-ounce) bottles canola oil 6 potato hamburger buns, toasted, for serving Buttermilk Herb Mayo, for serving (recipe follows) 6 Bibb lettuce leaves Kosher dill pickles, such as Claussen, thinly sliced, for serving 1 cup good mayonnaise, such as Hellmann\u2019s 2 tablespoons buttermilk, shaken 1 teaspoon good white wine vinegar 2 tablespoons thinly sliced scallions, white and green parts 1 tablespoon minced fresh parsley 1 tablespoon minced fresh chives 1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper Instructions: In a large bowl, whisk together the buttermilk, shallot, garlic, jalape?o, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours. When ready to cook the chicken, preheat the oven to 300?. Set a wire rack on a sheet pan and place them in the oven.
In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350?. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry. When the oil is 350?, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350?. Don\u2019t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm. Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3032,"Hot Oil\u2013Seared Biang-Biang Noodles 1 cup soy sauce 1/3 cup black vinegar 1 tablespoon oyster sauce 1/2 teaspoon sugar 1 star anise pod 1/2 teaspoon Sichuan peppercorns 1 bay leaf 1/2 teaspoon salt 1 teaspoon fennel seeds 1 1 1/2-inch piece fresh ginger, peeled and sliced Dash of ground white pepper 2 leaves green or napa cabbage, coarsely chopped 3 pieces of Biang-Biang Noodle Dough (recipe follows) 1/3 cup vegetable oil 1 tablespoon red chili powder 1 teaspoon garlic puree (use a garlic press) 1/2 scallion, trimmed and chopped 1/2 stalk celery, diced 1 Chinese chive, diced 3 1/3 cups all-purpose flour or high-gluten flour, plus more for dusting 1/2 teaspoon salt 3/4 cup room-temperature water Vegetable oil, to keep the dough pieces from sticking Instructions: Make the XFF noodle sauce: In a saucepan, mix all of the ingredients with 1/4 cup of water. Bring to a boil over high heat. Reduce the heat and cook at a low boil, 2 minutes. Turn off the heat, cover the pot and let sit 10 minutes. Strain the sauce. You\u2019ll need 1/4 cup for this recipe; refrigerate the remainder in an airtight container for up to 3 days. Make the noodles: Bring a large pot of water to a boil. Pull the dough into 3 noodles (see below). Throw all the noodles into the water at the same time. Stir with tongs to prevent sticking. Boil for 2 to 3 minutes; remove with tongs and set aside to drain. Cook the cabbage briefly in the noodle water. Strain out and place with the noodles. Meanwhile, in a small cast-iron skillet, heat the vegetable oil over high heat until just shimmering, 1 to 2 minutes. Combine the noodles, cabbage and 1/4 cup noodle sauce in a serving bowl (or do this in a saucepan). Place the chili powder, garlic puree, scallion, celery and chive in a little pile on top of the noodles. Carefully drizzle the hot oil over the pile of aromatics on the noodles, making sure every bit gets sizzled. Stir quickly and serve immediately. Make the Dough: Knead until a dough is formed, 8 to 10 minutes, then remove the dough to a floured board and continue kneading until smooth and springy. Place the flour in a large bowl. Dissolve the salt in the water in a measuring cup. Add the salt water to the flour, 1/4 cup at a time, mixing with your hands.
Clean out the bowl, then return the dough to the bowl. Cover with a moist towel and let rest 5 minutes, then knead for a minute or so on a floured board. Repeat this rest-then-knead process twice more. Roll Out the Dough: After the final rest and knead, flatten the dough into a rectangle to the best of your ability. Cut the dough into 3 1/2-ounce pieces (about 6).
Use a rolling pin to roll each piece of dough into a flat rectangle, a little over 1/4 inch thick (4 to 5 inches long and 1 1/2 inches wide). Rub the dough with vegetable oil and place on a plate (don\u2019t stack them on top of one another). Cover with plastic wrap and refrigerate, at least 1 hour or up to 3 days. Stretch the Dough: Evenly press and stretch the dough rectangles into flatter rectangles, about 6 inches long and 3 inches wide. Bring the dough to room temperature. Flatten on a clean counter with your hands until the dough feels stretchy and elastic. At this point you should bring your water to a boil. (See recipe above.) Grab the ends of a rectangle with your thumbs and forefingers. Stretch the dough gently until shoulder-width long. Pull and slap the noodle against the counter up and down until the dough is almost 4 feet long.
Rip the Noodles: Pick up the noodle in the middle and rip it into two pieces like string cheese. Pull until you almost reach the end, but don\u2019t pull all the way through. You\u2019ll end up with a giant noodle ring. Carefully press the ends of the strands to stretch and even them out if they\u2019re too thick. Pull and rip the remaining noodles. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 3033,"White Pizza Dip One 8-ounce package cream cheese, at room temperature 1/2 cup mayonnaise
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 cup shredded low-moisture mozzarella
1 cup shredded mild provolone
1/2 cup grated Parmesan
3/4 cup chopped roasted red bell peppers, patted dry
Tortilla chips, for serving
Crudites, for serving (I used endive spears, carrots, cucumbers, fennel and baby bell peppers)
Instructions: Preheat the oven to 400 degrees F. Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine. Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3034,"Pretzel Crusted Cod with Apricot Dijon Sauce PRETZEL CRUSTED COD: 1/3 cup light salad dressing 1 tsp. seasoned salt 4 oz. small twist pretzels (3 1/2 cups) 4 (4 oz.) cod fillets 2 to 3 tbsps. Crisco? Puritan Canola Oil with Omega-3 DHA APRICOT DIJON SAUCE: 2/3 cup Smucker's? Apricot Low Sugar Preserves 1 tbsp. Dijon mustard 1 tbsp. plus 1 teaspoon fat-free half-and-half 2 tbsps. minced flat leaf parsley, if desired Instructions: COMBINE salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish. SPREAD each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145 degrees F) adding additional oil if necessary. Keep fish warm. WHISK apricot preserves, Dijon mustard and half-and-half together in a small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 3035,"Brussels Sprouts with Balsamic Honey 8 cloves garlic, thinly sliced 1/4 cup extra-virgin olive oil Kosher salt 2 pounds Brussels sprouts, trimmed and halved Freshly ground pepper 3/4 cup white balsamic vinegar 2 tablespoons packed light brown sugar 2 teaspoons honey 1 bay leaf Shaved pecorino romano or parmesan cheese, for topping Instructions: Preheat the oven to 400 degrees F. Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 to 6 minutes. Remove from the heat; transfer the garlic to a paper towel-lined plate using a slotted spoon and season with salt. Reserve the garlic oil. Toss the Brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the Brussels sprouts are tender and slightly charred, 30 to 35 minutes. Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes. Remove from the heat; let cool until thick and glossy, about 6 minutes. Remove the bay leaf. Transfer the Brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese just before serving. (The Brussels sprouts can be made up to 2 hours ahead. Serve at room temperature.) ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3036,"Sauteed Trout with Lemon Chive Butter 5 tablespoons unsalted butter, softened and divided 1 teaspoon finely grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 tablespoon finely chopped shallot 3 tablespoons finely chopped fresh chives, divided Kosher salt and freshly cracked black pepper 4 pieces trout fillet Instructions: Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes. Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives. BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3037,"Cubana Rum 1/3 cup apricot nectar 1/4 cup lime juice 1/4 cup apricot brandy 1/4 cup light rum 4 ice cubes Instructions: Combine all ingredients in a cocktail shaker. Cover and shake for 15 seconds. Strain into a glass and serve immediately. ","[Rum, Cuba Libre]" 3038,"Baby Back Ribs 2 racks baby back ribs (about 2 1/2 pounds) 1 recipe Bourbon Barbecue Sauce, recipe follows 1/2 cup steak sauce 1/2 cup bourbon or good dark beer 2 tablespoons Worcestershire sauce 1/4 cup packed dark brown sugar 1 teaspoon regular or grainy Dijon mustard 2 pinches red pepper flakes Kosher salt Instructions: Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them. Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 3039,"Marinated Vegetable Salad 1 cup sugar 1 cup red wine vinegar
1/2 cup olive oil
1 teaspoon salt
16 ounces frozen cut green beans, defrosted and drained, or fresh green beans 16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas 1 1/2 cups thinly chopped celery (about 4 stalks)
One 2-ounce jar chopped pimientos 2 small sweet onions, thinly sliced
1 red bell pepper, cored, seeded and chopped
Instructions: Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool. Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours. Serve with a slotted spoon to drain the excess oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 3040,"Herb and Goat Cheese Toasts 1 baguette, sliced 8 ounces fresh goat cheese 12 blades fresh chives 2 sprigs fresh rosemary, leaves stripped from stem 1/4 cup flat-leaf parsley, 2 handfuls of leaves Coarse black pepper 1 crusty roll, sliced thin on an angle 2 ounces fresh goat cheese, 2 buttons 1 tablespoon fresh chopped parsley 3 blades chives 1/2 a sprig of rosemary, stripped Instructions: Arrange sliced baguette or sliced crusty roll rounds on a cookie sheet or broiler pan. Toast under hot broiler until lightly golden on each side. Remove toasts from broiler and arrange on a serving plate. Remove goat cheese log or buttons from packaging and set on cutting board. Chop and combine fresh chives, rosemary and parsley. Add coarse black pepper to the herb mixture. Roll goat cheese in the herbs to coat evenly. Set goat cheese alongside toasts. Using a spreader or butter knife, spread herbed cheese on warm toasts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3041,"Scalloped Potatoes with Creme Fraiche 2 cloves garlic, smashed 3 tablespoons unsalted butter 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled 3 cups half-and-half 1/2 cup creme fraiche 2 tablespoons all-purpose flour 2 teaspoons chopped fresh thyme 1/8 to 1/4 teaspoon ground mace Kosher salt and freshly ground pepper 1/4 cup chopped chives Instructions: Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter. Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving. You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 3042,"No-Fuss Fruit Tart 27 sheets graham crackers (3I cups crumbs) 6 tablespoons soft unsalted butter 2 (8-ounce) bars cream cheese, at room temperature 1 cup lemon curd, at room temperature 4 ounces blueberries (1 cup) 4 ounces blackberries (1 cup) 4 ounces raspberries (1 cup) 4 ounces red currants or pomegranate seeds (2/3 cup) 4 ounces small strawberries (1 to 1 1/2 cups) 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep Instructions: This is perhaps one of the most useful desserts you can have in your repertoire. Not that it is the job of a dessert to be useful: a dessert exists merely to delight. Still, dinner does need to be made, even when there's precious little time for it, and that should be a delight, too. So here's the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption. All you do is bash a few graham crackers a day or so in advance and make the base - getting one course out of the way early is my way of managing - then stir lemon curd and cream cheese together, and use this cream to line the crumb-covered tart pan. I use store-bought lemon curd here, but even if it comes out of the jar, it must be of good quality. And when it is whipped into the cream cheese, that cream cheese must be at room temperature, as should the lemon curd in its jar. The combination produces a layer of what tastes like cheesecake cream: light, lemony, luscious. I used to put the berries on top of the cream pretty much last-minute, but then I found that a leftover wedge, after the party, looked inviting after being in the refrigerator overnight, and so I now finish assembling the tart ahead of time. But if you prefer to add the fruit nearer to serving, I completely understand. Don't feel you must obey the fruit orders too literally: any mixture of berries (or indeed other fruit) would do, and you could well use a smaller amount and top the tart less extravagantly. Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes. In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, covering the base evenly. Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached. Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily. Make Ahead Note: The tart can be made 1 day ahead. Cover loosely with plastic wrap or aluminum foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days. Freeze Note: The tart, without fruit topping, can be frozen for up to 3 months if made with regular cream cheese, but be warned it may \weep\ on thawing, so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its pan) in a double layer of plastic wrap and layer of aluminum foil. To thaw, unwrap and cover loosely with plastic wrap then thaw overnight in the refrigerator. Decorate and serve as directed in the recipe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3043,"Bossy Big Sister Pizza One 14-inch pizza dough (store-bought or homemade), stretched and ready for toppings 6 ounces pizza sauce
6 ounces mozzarella, shredded 3 ounces black olives
2 1/2 ounces sliced mushrooms
2 ounces bell peppers, sliced 2 ounces red onion, sliced 5 ounces chopped cooked chicken
3 ounces pepperoni
1 tablespoon olive oil 1/4 ounce minced garlic
1 1/2 ounces black olives
1 1/4 ounces sliced mushrooms
1 ounce red onion, chopped 1 ounce bell peppers, chopped 7 ounces einkorn penne, cooked 3 ounces pizza sauce
2 ounces blue cheese crumbles
Instructions: For the pizza: Preheat the oven to 450 degrees F. Place the dough on a pizza pan. Spread the sauce on the dough. Top with mozzarella, black olives, mushrooms, bell peppers and onions. Add chicken and pepperoni. Bake for 7 minutes. For the pasta topping: Meanwhile, drizzle olive oil in a heated saute pan. Add garlic and cook until fragrant. Add olives, mushrooms, onion and bell peppers. Saute until tender. Add cooked pasta and pizza sauce. Saute until heated through. Remove pizza from oven and top with pasta and blue cheese crumbles. Take off pan and put directly on an oven rack. Bake until desired crispness, another 3 to 5 minutes. Place pizza on a cutting board and slice into 8 pieces. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3044,"Pizzadillas 6 large (10-12 inch) flour tortillas 1 (8 ounce) package spicy pepperoni 1/2 lb. cooked Italian sausage (if raw, chop and saute until done) 1 jar pizza sauce 1 lb. shredded mozzarella 1/2 pound shredded provolone cheese 4 ounces grated Parmesan cheese 2 ounces olive oil Instructions: Lay all tortillas on counter. Sprinkle each very generously with cheese on each tortilla. Drizzle with a few ounces of sauce. Spread pepperoni and sausage over cheese and cover with remaining cheese. Fold over each tortilla to form a half-moon quesadilla. In a heated, large nonstick pan, brown both sides of quesadillas. Bake pizzadillas in a 350 degree F oven for 5 minutes. Cut each pizzadilla into quarters and serve with remaining pizza sauce for dipping. Series: Man Kitchen Episode: Pizzadillas (Ep. 1) ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 3045,"It's All Greek to Me Burger 1 cup mayonnaise 1/2 cup sour cream 4 ounces good quality feta cheese 1 tablespoon red wine vinegar 1/2 small clove garlic, grated 2 teaspoons dried oregano 1/4 teaspoon freshly ground black pepper 1 1/2 pounds good quality ground lamb 2 tablespoons Dijon mustard 1/2 teaspoon dried mint 3/4 teaspoon smoked sea salt (large crystals - if using fine salt cut this amount in 1/2) 1/2 teaspoon freshly ground black pepper 4 slices mozzarella cheese 4 good quality kaiser rolls or hamburger buns, split Romaine lettuce Sliced tomato Sliced red onion Mild banana pepper rings English cucumber slices Instructions: Add all ingredients for dressing to the bowl of a small food processor and pulse to combine. Remove to bowl and set aside to allow the flavors to blend. Mix all the ingredients for burger patties (do not overwork). Divide the meat into 4 equal patties that are a little larger in diameter than the size of your bun, so that when they shrink after cooking they will fit the buns perfectly. Heat a grill pan, cast iron skillet, or outdoor grill to medium heat. Once the grill is hot, cook burgers about 3 to 4 minutes per side, or until desired doneness is reached. Do not overcook or the burgers will be dry. Top each burger with mozzarella cheese during the last 2 to 3 minutes of cooking. Lightly toast the cut sides of your buns either on the grill or under the oven broiler. Spread some of the feta dressing on the bottom half of each bun, top with a burger patty, romaine lettuce, sliced tomato, red onion, banana pepper rings, and sliced cucumber. Spread some feta dressing on the top halves of the buns and cover the burgers. Grab lots of napkins! If you've done it right you'll need them! Enjoy - and maybe even go back for seconds! (Yes - it's that good!) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3046,"Love Birds - Chicken in Pastry 4 pieces skinless chicken breast, boned (about 8 ounces each) Salt and freshly ground black pepper 2 to 3 sprigs fresh finely chopped rosemary 1 tablespoon extra-virgin olive oil 1 sheet puff pastry (11 by 17-inch), (recommended: Dufour) 8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2 1/2 cup fig preserves 1 egg mixed with 1 tablespoon water, for egg wash Instructions: Preheat oven to 400 degrees F. Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat. Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden. For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 3047,"Buffalo Ranch Artichoke Dip 3/4 cup Wish-Bone? Buffalo Ranch Dressing 4 ounces Neufchatel cheese 1 box (9 oz.) frozen artichoke hearts, thawed 1/4 cup plain dry bread crumbs Instructions:

1. Preheat oven to 350°.
2. Combine Wish-Bone® Buffalo Ranch Dressing with Neufchatel cheese in medium bowl until smooth. Stir in artichokes. Evenly spread into 1-quart casserole, then top with bread crumbs.
3. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 3048,"Clarissa's Clam Chowder 2 pints (1 quart or 4 cups) fresh clams 8 ounces speck di prosciutto or other interesting bacon, cut into small pieces 3 small onions, finely diced 1 1/2 pints (3 cups) boiling water 1 1/2 pounds potatoes, peeled and diced Black pepper, freshly ground 1 1/2 pints (3 cups) milk Crumbled crackers, to serve Instructions: Shuck the clams or steam them open using a little white wine. Keep all the liquor from the shells. In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, potatoes and pepper and simmer for about 15 minutes or until the potatoes are tender. Add the clams, with their liquor, and the milk. Bring to the boil and cook for 5 minutes. Remove from the heat and allow to sit for 1 hour. Just before serving, reheat the chowder. Ladle into bowls over crumbled crackers. You can get rid of a lot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3049,"Wild Mushroom and Pumpkin Risotto Canola oil 3 minced shallots 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1/2 tablespoon fresh minced thyme 1/4 cup white wine 1 tablespoon butter (optional) 2 cups fine diced pumpkin 1 teaspoon five spice 1 tablespoon honey 1/2 to 1 cup vegetable stock 4 cups vegetarian risotto Salt and black pepper to taste Truffle oil for garnish 1 cup shiitake chips, for garnish, recipe follows 1 cup thinly sliced shiitakes Salt to taste Instructions: In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock and stir. Pumpkin will absorb the stock and end up al dente. Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips. In a fryer at 375 degrees, fry shiitakes until brown. Drain well and salt.; ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Grilled Steak with Chimichurri Sauce

• 1 1/2 lbs flank steak
• 1/4 cup olive oil
• 2 tb" 3050,"Duck A La Plancha With Blood Orange Sauce 1 duck breast 1/2 tablespoon sea salt, plus more for sprinkling 1 tablespoon coriander seeds 1 tablespoon fennel seed 1/2 tablespoon ground black pepper Zest of 6 blood oranges Orange liqueur, such as Grand Marnier, for brushing 2 cups brown sugar 2 cups red wine vinegar
  4 tablespoons minced shallots Juice of 6 to 8 blood oranges (6 cups juice) 1 cup orange liqueur, such as Grand Marnier 1 cup duck stock
  1 teaspoon xanthan gum
  Instructions: For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight. Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook. For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm. For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 3051,"Stuffed Bacon Cheeseburgers 1/2 cup shredded Monterey jack 4 slices cooked bacon, chopped 1 pound ground chuck Kosher salt and freshly ground black pepper 4 large hamburger buns, split Ketchup, mayonnaise, and mustard, for serving Lettuce, sliced tomato, onion, and avocado, for serving Instructions: Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3052,"Celeriac and Celery Salad I normally use 1 whole celeriac
to 1 head of celery. Instructions: All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven. All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3053,"Fudge Frosting 2 cups milk 2 tablespoons all-purpose flour 8 ounces (2 sticks) cold unsalted butter 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 2 ounces unsweetened chocolate, melted and cooled slightly Instructions: Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature. Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 3054,"Elizabeth's Potato Salad 12 russet potatoes, scrubbed 1 teaspoon kosher salt 2 cups Homemade Mayonnaise, recipe follows 1/4 cup evaporated milk 2 tablespoons apple cider vinegar 3 tablespoons Dijon mustard 2 tablespoons granulated sugar 12 large eggs, hard-cooked, peeled, and sliced 1/4-inch thick 1 large yellow onion, cut into 1/8 inch dice 3 celery ribs, cut into 1/8-inch dice Kosher salt and freshly ground black pepper 1/2 teaspoon mild paprika 2 tablespoons chopped fresh chives 1 large egg yolk* 2 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 cup canola oil 1/8 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick. Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives. Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3055,"Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce 1 tablespoon olive oil 1 1/2 cups cleaned and sliced shiitake mushrooms 1/2 cup diced shallot 2 tablespoons diced celery Salt Freshly ground black pepper 1 teaspoon minced garlic 2 teaspoons freshly chopped marjoram leaves 1/2 teaspoon freshly chopped oregano leaves 1/2 teaspoon finely chopped fresh parsley leaves 1/4 pound crabmeat 2 tablespoons unseasoned bread crumbs 4 (6-ounce) 2-inch thick filet mignon steaks 1 cup coarse ground black pepper 8 strips hickory smoked bacon 1/4 cup unsalted butter 4 diver scallops 1 cup Bearnaise Sauce, recipe follows 4 Peruvian Purple Potato Nets, recipe follows 1 tablespoon finely chopped chives 1/4 cup freshly chopped tarragon leaves 1/4 cup chopped shallot 1/2 cup champagne vinegar 3 egg yolks 1/4 cup unsalted butter, melted Salt Freshly ground white pepper Canola oil, for frying 4 Peruvian purple potatoes, peeled 1/2 teaspoon salt Instructions: Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes. Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside. Heat broiler. Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking. Melt the butter in a cast iron skillet over medium-high heat. Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside. To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate. Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve. Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately. Purple Potato Nest: Heat the oil at 350 degrees F in a fryer or large pot. Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3056,"Tabbouleh 1 cup olive oil 2 tablespoons minced garlic 1 white onion, minced 2 cups cracked toasted bulgar wheat 1 quart water Salt and pepper 1/4 cup red pepper 1/4 cup yellow pepper 1/4 cup red onion 1/4 cup green apple 1/4 cup celery 1/4 cup cucumber 1/4 cup mint, julienne 1 cup parsley, chopped 1/2 cup olive oil 1/4 cup lemon juice Salt and pepper Instructions: Combine oil, garlic and onions in a medium sauce pot. Sweat until translucent. Add bulgar, stir to coat with oil. Pour water over bulgar, making sure that bulgar is covered by about 3/4-inch of water. Cover and allow to boil. Remove from heat; allow it to continue to steam for 15 minutes. Season with salt and pepper; cool. Combine desired garnishes with bulgar. Season with oil, lemon juice, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3057,"Hand Cut Russet Fries with Dijon Aioli 1 egg* 1 egg yolk 2/3 cup Dijon mustard 1 tablespoon garlic puree 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 1 1/2 cups vegetable oil 3 teaspoons lemon juice 4 large russet potatoes 1 quart peanut oil 1/4 cup chopped parsley Salt and pepper Instructions: Place the egg, egg yolk, Dijon mustard, garlic puree, salt, and pepper in a food processor fitted with a metal blade and process until well blended.
With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary.
Peel potatoes and slice into 1/4-inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water.
Heat the oil to 315 to 325 degrees F.
In 4 to 5 small batches, blanch the fries for approximately 8 minutes, or until golden brown. Drain on paper towels.
When ready to serve, heat oil to 350 to 375 degrees F.
In small batches, fry blanched potatoes for 2 to 3 minutes, until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper. Serve with Dijon aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3058,"Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 3059,"Eclairs 3/4 stick (6 tablespoons) butter 1/2 teaspoon salt
1 cup water 1 cup bread flour
4 extra-large eggs
4 ounces (1/2 cup) cream cheese, softened 1/4 cup plus 1 tablespoon granulated sugar
Seeds from 1 vanilla bean
1 1/2 cups heavy cream
8 ounces chocolate, chopped or discs 5 tablespoons butter
1/4 cup plus 1 tablespoon light corn syrup
2 tablespoons cocoa powder
3 cups confectioners' sugar 1 tablespoon light corn syrup
1/4 cup water
Instructions: For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot. Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes. Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape. Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool. For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip. For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate. For the poured fondant glaze: Combine the confectioners' sugar, corn syrup and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using. Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip filled eclairs into the glazes and place on a rack to set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3060,"The Ultimate Cuban Sandwich 1 pound boneless pork shoulder Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons extra-virgin olive oil 4 cloves garlic, peeled and gently smashed with the side of your knife 1/4 teaspoon dried red chili flakes 1 medium onion, sliced 1 cup fresh orange juice 1 lime, juiced 1 cup low-sodium chicken broth 2 bay leaves 1 long Cuban bread roll 3 tablespoons Dijon mustard 8 thin slices Swiss cheese 1 cup bread and butter pickles 8 thin slices deli ham Olive oil Instructions: You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows: Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves. Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing. To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well). To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3061,"Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top 1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut Salt 3 tablespoons extra-virgin olive, divided 2 tablespoons butter 1 medium onion, chopped 3 cloves garlic, chopped Black pepper 3 tablespoons all-purpose flour 1 1/2 cups whole or 2 percent milk 1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons 1 box frozen chopped spinach, defrosted and excess liquid squeezed out 1 cup grated Parmigiano-Reggiano, a few large handfuls, divided 1/2 teaspoon nutmeg, ground or freshly grated, eyeball it 1/4 teaspoon ground cayenne pepper, a couple pinches 1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes 1 cup plain or Italian bread crumbs A generous handful of flat leaf parsley, finely chopped Instructions: Preheat broiler. Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite. While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like. Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a flameproof baking dish. To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley. What a gut-buster! Yum-o! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 3062,"Two-Tiered Tie-Dyed Orange Cake Nonstick cooking spray 8 1/4 cups all-purpose flour, spooned and leveled, plus more for the pans
4 teaspoons baking powder
2 teaspoons salt
3 sticks unsalted butter, at room temperature 6 cups granulated sugar
1 cup vegetable oil
15 large eggs, at room temperature
3 tablespoons pure vanilla extract
2 tablespoons orange zest
3 3/4 cups milk
Gel food coloring, as desired 4 sticks (2 cups) butter, softened, or more as needed 6 cups confectioners' sugar, or more as needed
1/4 cup whole milk
1 to 2 teaspoons pure vanilla extract (or any other flavor you want), optional
Pinch kosher salt
4 cups confectioners' sugar, or more as needed 3 pasteurized extra-large egg whites 1 teaspoon lemon juice
Gel food coloring, as desired 5 pounds fondant, plus additional for decorating Dragees, for decorating Edible glitter, for decorating Instructions: For the cake: Preheat the oven to 375 degrees F. Spray the bottom and sides of three 10-inch round cake pans and three 6-inch round pans; dust with flour, and tap out the excess. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla and orange zest. Transfer the creamed mixture to a very large mixing bowl, then alternate folding the flour mixture and the milk into the batter with a large whisk or spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the cake batter among 6 different bowls and color each with a different rainbow color using gel food coloring. Add 1 color batter to each of 6 large pastry bags without tips. Add the batter evenly to all the pans by snipping the ends of pastry bags and piping into the center of each pan with 1 color, then repeating with the remaining colors, taking care to always pipe the batter directly into the center of the pan. Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the centers comes out mostly clean with some moist crumbs sticking to it, 20 to 30 minutes (the 6-inch cakes will be closer to 20 minutes; the 10-inch cakes will be closer to 30). Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely. For the American buttercream: In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, confectioners' sugar, milk, vanilla if using, and salt. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. It it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined. Use immediately or store in an airtight container at room temperature for 24 hours, or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it. For the royal icing: Using a stand mixer fitted with the whisk attachment, whip most of the confectioners' sugar with the egg whites and lemon juice. Whip until the royal icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more confectioners' sugar. If it is too stiff, add a bit of water, drop by drop. Add a few drops of food coloring and keep whipping until you have the shade you want. To store royal icing, scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. (Don't cut the bag until you're ready to use it, and don't overfill the bag?you want enough room to tie the back of the bag off to keep the royal icing airtight.) To assemble the cake: Use a serrated knife to level off the tops of any cakes that may have domed during baking. Place a 10-inch cake layer onto a cardboard cake board and spread about 3/4 cup buttercream in an even layer on top. Top with another 10-inch cake layer and repeat until all 10-inch layers are stacked. Use the buttercream to spread a thin even crumb coat on the side and top of the cake. Repeat this process with the 6-inch layers and place both cakes in the fridge so the frosting sets, about 30 minutes. Roll 3 pounds fondant into a circle about 1/4-inch thick. Drape over the top of the 10-inch cake and use a fondant smoother to adhere and smooth the sides and top. Use a paring knife to make a small \x\ in the top of the cake to remove any air trapped inside as you smooth the fondant. Use a pizza cutter to trim the excess fondant from the bottom of the cake. Repeat this process with the 6-inch cake using the remaining 2 pounds fondant. Into the center of the 10-inch cake, insert 5 large wide plastic straws straight down through to the bottom (these will support the 6-inch cake on top, so make sure the straws are arranged in a circle no bigger than 6-inches in diameter). Trim the straws with scissors so they are flush with the top of the cake. Stack the 6-inch cake on top of the 10-inch cake. Fit a small round tip onto the pastry bag with the royal icing, then pipe a border along the bottom of both cakes. Adhere dragees in a scattered pattern all over the cake using tiny dots of royal icing. Roll a small piece of fondant and cut as many leaves as you like, then adhere to the cake with a tiny dab of water or royal icing. Sprinkle the entire cake with edible glitter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3063,"Burrata and Strawberry Bruschetta Fifteen 1/4-inch slices baguette 4 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon white balsamic vinegar
1 teaspoon clover honey
1/2 cup quartered cherry tomatoes
3/4 cup chopped strawberries
1 tablespoon chopped fresh basil
One 8-ounce ball burrata cheese, chilled
Instructions: Preheat the oven to 400 degrees F. Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through. In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry. Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 3064,"Baltimore Bad Boy Club 3 slices bread, preferably Martin's Potato Bread 3 slices bacon
4 ounces Pit Beef, recipe follows 4 ounces your favorite smoked ham, sliced
Romaine lettuce, for topping sandwich
Your favorite BBQ sauce and mayonnaise, for topping 3 to 4 tomato slices
4 ounces your favorite mac and cheese 1 bottom round roast \flat
1/4 cup your favorite BBQ rub
Instructions: Preheat a charcoal grill. Toast bread and bacon slices on the grill. Toss Pit Beef and sliced ham on grill to warm before placing on sandwich. Shred lettuce. Assemble the sandwich in this order:1 slice bread, lettuce, BBQ sauce, ham, another slice of bread, bacon, mayo, tomato, Pit Beef, mac and cheese and final slice of bread. Preheat a charcoal grill to 400 degrees F. Sprinkle beef with rub and grill over direct heat, turning occasionally, until a nice crust forms, about 1 hour 30 minutes. Don't overcook. Rare with a nice char is best because we are going to throw the sliced meat back on the charcoals to heat up before putting on sandwich. Cool completely, then slice about 1/2-inch thick. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 3065,"Linzer Cutouts 3/4 cup blanched and roasted hazelnuts 2/3 cup granulated sugar 2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground cloves 12 tablespoons unsalted butter, softened 1 large egg 1/2 teaspoon vanilla extract 1 teaspoon finely grated lemon zest Confectioners' sugar, for dusting About 1/2 cup raspberry or apricot preserves, for filling Instructions: Pulse the hazelnuts and 1/8 cup granulated sugar in a food processor until finely ground. Transfer to a bowl and whisk in the flour, baking powder, cinnamon, salt and cloves. Beat the butter and the remaining 1/8 cup granulated sugar in a large bowl with a mixer until fluffy. Beat in the egg, vanilla and lemon zest. Gradually add the flour mixture and mix until just combined. Divide the dough in half, flatten each half into a 5-inch disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Roll out each disk of dough between 2 sheets of parchment paper to 1/8 inch thick. Refrigerate until firm, about 20 minutes. Line 2 baking sheets with parchment paper. Cut out stars or trees using a 2-inch cookie cutter and place them 1 inch apart on the prepared baking sheets. Cut out the centers of half of the cookies using smaller cutters. Refrigerate 10 minutes. Reroll the scraps just once and repeat. (Refrigerate the dough if it gets too soft.) Preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack. Dust the cutout cookies generously with confectioners' sugar. Spread about 1 teaspoon preserves on the underside of each whole cookie, then sandwich with the cutout cookies. Store in an airtight container up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 3066,"Roasted Tomato and Roasted Garlic Puttanesca 1 head garlic 12 to 14 large Roma or plum tomatoes 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried 1/2 cup pitted oil-cured olives, loosely packed 6 flat filets anchovies 3 tablespoons drained Capote capers or stemmed caperberries 1 small Fresno cl or Italian red cherry pepper, seeded and coarsely chopped 1 pound penne or bucatini 1/2 cup chopped flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up. Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil. Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes. Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and cl. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl. To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3067,"Cauliflower Hummus, Cauliflower Pickles and Cauliflower Flatbread Neutral oil, like canola, for frying 500 grams cauliflower
100 grams tahini
50 grams lemon juice
50 grams extra-virgin olive oil, plus additional for drizzling 10 grams garlic, smashed
10 grams salt
Cauliflower Flatbread, recipe follows Cauliflower Pickles, recipe follows Fresh dill fronds, for garnish 1 head cauliflower 4 eggs
250 grams almond flour
5 grams salt
Olive oil, for oiling parchment paper and drizzling 1 tablespoon zaatar
1 head cauliflower, trimmed and cut into small florets 1 bunch fresh dill
4 cups champagne vinegar
2 cups sugar
2 tablespoons salt
2 teaspoons ground turmeric 1 tablespoon coriander seeds
Instructions: Bring oil to 375 degrees F in a deep-fryer. Clean the leaves and stem from the cauliflower. Cut the head into quarters. Fry until golden brown. Blend with tahini, lemon juice, oil, garlic and salt. Place a dollop of the hummus in the middle of a plate. Using a spoon, make a small well in the middle of the hummus. Place Flatbread pieces around the hummus. Place the Pickles randomly around. Fill the well with extra-virgin olive oil. Garnish the entire platter with fresh dill. Preheat oven to 350 degrees F. Clean the cauliflower, removing stem and leaves. Chop the florets and place in a food processor. Pulse until it resembles couscous. Add eggs, almond flour and salt and pulse until it resembles a dough. Roll dough in between 2 pieces of oiled parchment paper until 1/4-inch thick. Remove the top paper. Transfer the dough on its paper to a cookie sheet and bake until golden brown, about 20 minutes. Brush the top with olive oil and sprinkle with zaatar. Crack into large pieces. Place florets into a bowl. Add the dill whole. Bring the vinegar, sugar, salt and 1 cup water to a boil in a small saucepan. Add the turmeric and coriander and stir until turmeric is dissolved. Pour over the florets. Cover the bowl and chill for at least 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 3068,"Chicken-Chorizo Paella 1 pound chicken wings 1 cup chopped Spanish onion 1/2 cup sliced celery 1/2 cup sliced carrot 2 fresh bay leaves 6 sprigs thyme 12 black peppercorns 3 juniper berries 1 tablespoon saffron threads 2 Spanish onions (1 quartered, 1 thinly sliced) 1 fresh bay leaf 2 stalks celery, sliced 1 1/2 pounds skin-on, boneless chicken thighs, fat trimmed 1/2 cup ketchup 2 tablespoons smoked Spanish paprika 1 tablespoon vegetable oil 2 large red bell peppers, thinly sliced 2 cloves garlic, thinly sliced Kosher salt 2 tablespoons extra-virgin olive oil 1/2 cup Spanish chorizo, thinly sliced 1/4 cup diced Spanish onion 1 tablespoon minced garlic 1 1/4 cups Calasparra rice (or other paella rice) 1/4 cup fresh or frozen peas (thawed if frozen) 2 tablespoons thinly sliced piquillo peppers 1/4 cup chopped pitted kalamata or black olives Kosher salt 1/4 cup tomato paste Instructions: Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes. Strain the stock: Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.) Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat. Add the chicken thighs and gently poach until just tender, about 12 minutes. Shred the meat: Remove the chicken from the pot using tongs and reserve the poaching liquid. Let the chicken cool slightly, then discard the skin and shred the meat. Make the sauce: the tomato paste, ketchup and paprika in a blender. Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth. Finish the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes. Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes. Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm. Make the paella: Preheat the oven to 350 degrees F. Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo and cook until the fat renders, about 5 minutes. Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to lightly coat with the oil. Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock. Season with salt. Bake and serve: Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes. Remove from the oven and let rest, covered, 5 minutes. Serve in the pan. Photograph by Andrew Sabin ","[Rioja, Garnacha, Tempranillo, Pinot Noir]" 3069,"Maple Candy Vegetable oil, for the pan and spoon 2 cups pure maple syrup Instructions: Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes. Pour the syrup into a heatproof bowl and let cool, 5 minutes.
Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute. Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour. Lift out of the pan and cut into pieces. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 3070,"Frozen Hot Chocolate 1 1/2 teaspoons sweetened Van Houton cocoa 1 1/2 teaspoons Droste Cocoa 1 1/2 tablespoons sugar 1 tablespoon sweet butter 1/2 cup milk 3 Godiva flowers, dark and light chocolate to taste 1/2-ounce each of the following chocolates: Callebaut Valhrona Lindt Cadbury Anton Berg Freia Marabo Girardelli Cocoa Barry (solid) 1 generous ladle of Serendipity's Chocolate Blend 1/2 pint milk 1/2 quart crushed ice 1 tablespoon whipped cream Chocolate shavings Instructions: In the top of a double boiler over simmering water, melt the first two cocoas with sugar butter, creaming to a smooth paste. Add all the remaining chocolates and continue melting, slowly adding the milk in a thin stream to the mixture and stirring constantly until thoroughly blended and smooth as silk. Cool to room temperature. In a quart sized blender, combine Frozen Hot Chocolate ingredients. Puree until very thick, pour into a grapefruit bowl, top with whipped cream and sprinkle with grated chocolate.; ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 3071,"Spatchcock Chicken with Pimento Chimichurri Two 3-pound chickens 1/2 cup honey
12 black peppercorns
6 cloves garlic, crushed 6 sprigs thyme
2 bay leaves 2 lemons, halved and juiced
Kosher salt BBQ Dry Rub, recipe follows Pimento Chimichurri, for serving, recipe follows 2 tablespoons brown sugar 2 teaspoons paprika
2 teaspoons chili powder
2 teaspoon celery seeds
2 teaspoons mustard seeds
1 teaspoon ground coffee 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 cup chopped fresh cilantro 1 cup chopped fresh parsley 1/2 cup olive oil
1/2 cup roughly chopped green onion tops 1/4 cup lemon juice
1/4 cup lime juice
1 teaspoon sugar
3 cloves garlic
Kosher salt 1/4 cup pimentos, drained and diced
Instructions: One at a time, sit the chickens upright on a cutting board and cut down on either side of the backbone to remove. Then cut through the breast plate to split into two halves. Lay flat in a container large enough to hold four chicken halves with brine. Make the brine by adding the honey, peppercorns, garlic, thyme, bay leaves, lemon juice, 1/2 cup salt and 6 cups water to a medium saucepan. Bring to a simmer and cook for 5 minutes to allow the flavor and aroma to build. Remove from the heat, add 4 cups ice and stir until the ice has melted and the brine has cooled. Pour the brine over the chicken and refrigerate for 12 hours. Set up a grill for direct and indirect heat. Remove the chicken from the brine and pat dry with paper towels. Sprinkle both sides generously with BBQ Dry Rub. Grill the chicken, skin-side down, over direct heat until grill marks appear. Flip and continue cooking until grill marks appear on the second side. Move the chicken to indirect heat and cover the grill, or move to a 350-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees F. Let rest for 5 minutes before serving. Serve with a drizzle of Pimento Chimichurri. Mix together the brown sugar, paprika, chili powder, celery seeds, mustard seeds, coffee, cumin, 2 tablespoons salt and 2 teaspoons pepper in a small bowl. Add the cilantro, parsley, olive oil, green onions, lemon juice, lime juice, sugar, garlic and 1 teaspoon kosher salt to a food processor. Lightly pulse until smooth. Pour into a bowl and fold in the pimentos. Store in an airtight container and refrigerate until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3072,"Chino Carrot and Ginger Soup 1 pound orange carrots 1 pound yellow carrots 1 pound white carrots 1/4 cup peanut oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced green onion Pinch red pepper flakes 1 tablespoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoon turmeric 1 tablespoon honey, or to taste 8 cups vegetable stock 1 cup heavy cream 4 ounces butter Oil, for deep-frying 1/2 cup julienne ginger Instructions: Peel the carrots and slice thinly. In a stockpot, heat the oil and saute the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Saute for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm. Preheat oil to 300 degrees F. Deep-fry the ginger and drain on plate lined with paper towel. To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 3073,"Bacon-Wrapped Dates Stuffed With Chorizo 15 dried Medjool dates, pitted 1 pound fully cooked Spanish chorizo, cut into 15 blocks (to fit into the dates) 5 slices bacon, cut into thirds 1/2 cup maple syrup Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared baking sheet on their sides. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process, baking until the bacon is almost completely cooked through, 8 to 10 minutes more. Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve warm. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 3074,"Sour Cream Coffee Cake 1/2 cup packed brown sugar 1/4 cup chopped walnuts 2 teaspoons ground cinnamon 1 cup granulated sugar 1/4 cup butter, softened 2 large egg whites 1 cup reduced-fat sour cream 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Nonstick cooking spray Instructions: Preheat oven to 350 degrees F. Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended, about 5 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3075,"Roasted Sweet Potato Salad with Black Beans and Chili Dressing 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks 1 large onion, preferably red, chopped 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 1 to 2 tablespoons minced fresh hot chili, like jalapeno 1 clove garlic, peeled Juice of 2 limes 2 cups cooked black beans, drained (canned are fine) 1 red or yellow bell pepper, seeded and finely diced 1 cup chopped fresh cilantro Instructions: Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 3076,"Red Cabbage with Pomegranate Juice 2 tablespoons vegetable oil 1 red onion, peeled and halved Scant 1 tablespoon kosher salt or 1 teaspoon table salt 2 red apples 1 head red cabbage 3 tablespoons packed soft dark brown sugar 2 teaspoons ground allspice 3 cups pomegranate juice Instructions: