2 cups grated packed cheddar cheese Gravy, recipe follows 1 cup unsalted butter 1 cup all-purpose flour 4 (10 3/4-ounce) cans beef broth 2 teaspoons black pepper Instructions: Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt. Preheat the oven to 375 degrees F. Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve. In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6203,"Old West Baked Beans 1 pound dried navy, pinto or pink beans 2 large onions, diced 12 ounces smoked pork or ham steak, chopped 3 cups chicken stock 1/4 teaspoon cayenne pepper 1/4 cup dark molasses 1/4 cup ketchup 3 tablespoons dark brown sugar, plus more as needed Salt and pepper Instructions: Soak the beans overnight in water in a large bowl. Preheat the oven to 375 degrees F. Saute the onions and pork over medium heat in a cast iron Dutch oven until the onions are tender, abut 10 minutes. Add the drained beans, pork, chicken stock, cayenne, molasses, ketchup, brown sugar, and salt and pepper to taste and bring to a boil. Cover the casserole and transfer to the oven. Bake to 3 1/2 to 4 hours, until the beans are tender. Serve topped with a sprinkle of brown sugar. ","[Zinfandel, Petite Sirah, Syrah, Malbec]" 6204,"Cookie-rific Ice Cream Freeze 1 teaspoon fat-free or sugar-free French vanilla powdered creamer 1/2 of a 100-calorie pack of thin chocolate crisps or 3/4 sheet (3 crackers) chocolate graham crackers broken into pieces 3/4 cup light vanilla soymilk 2 no-calorie sweetener packets 1/4 cup fat-free vanilla ice cream 8 to 12 ice cubes or 1 1/2 cups crushed ice Fat-free whipped topping (from an aerosol canister), for optional topping Instructions: Add creamer to 1 ounce of warm water and stir to dissolve. Put chocolate crisps or graham crackers into a blender. Add creamer mixture, soymilk, sweetener, ice cream, and ice. Blend on high until mixed thoroughly, about 45 seconds. Pour into a tall glass and, if you like, top with whipped topping. Mmmmmm! ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 6205,"Rigatoni With Sausage And Fennel 3 tablespoons good olive oil 3 cups chopped fennel (1 large bulb) 1 1/2 cups chopped yellow onion 1 1/4 pounds sweet Italian sausages, casings removed 2 teaspoons minced garlic (2 cloves) 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 cup dry white wine 1 cup heavy cream 2/3 cup half-and-half 2 tablespoons tomato paste 1 pound rigatoni, such as De Cecco 1/2 cup chopped fresh parsley leaves 1 cup freshly grated Italian Parmesan cheese, divided Instructions: Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saut for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side. ","[Chardonnay, Vermentino, Gavi, Barbera]

" 6206,"Pretzel Mashed Potato Bites Mustard Dipping Sauce: 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon brown mustard 1/2 teaspoon horseradish Potato Bites: Peanut oil, for frying 4 cups left-over mashed potatoes 1 large egg 1/2 cup all-purpose flour 1 cup crushed pretzels Mustard Dipping Sauce: 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon brown mustard 1/2 teaspoon horseradish Potato Bites: Peanut oil, for frying 4 cups left-over mashed potatoes 1 large egg 1/2 cup all-purpose flour 1 cup crushed pretzels Instructions: For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites. For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F. Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce. For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites. For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F. Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 6207,"Mini Blitz Burgers 1 pound Italian sausage 1 pound ground beef Salt and freshly ground black pepper Olive oil, as needed 2 red peppers 2 medium sweet onions 2 ripe tomatoes 8 slices provolone cheese 16 mini Italian rolls Garlic clove, cut in 1/2 Instructions: Preheat grill over medium-high heat. Remove sausage from casing and combine with the beef. Portion to 2 ounces each and shape to small patty. Season with salt and pepper. Oil peppers and grill to charred. Place in plastic bag to steam off skin. When cool, scrape off skin, remove seed and cut into thin strips, set aside. Cut onion and tomatoes in half. Brush with olive oil and season with salt and pepper. Grill to soft and charred, cool slightly. Puree in a blender. Thin with olive oil and adjust seasoning, set aside. Grill burgers, when almost completely cooked place 1 tablespoon red pepper strips on top, top with 1 tablespoon tomato sauce, a half slice of provolone cheese and cook until cheese is melted. Brush bun with olive oil, toast rolls on grill. Once toasted, rub with garlic clove. Put burger on rolls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 6208,"The Sea Donkey Sweet and sour mix 1-ounce tequila (recommended: Cabo wabo, blanco) 1-ounce orange flavored vodka 1/4-ounce blue curaco 1/4-ounce Midori Lemon and/or lime slices, for garnish Instructions: Combine all liquid in a shaker and shake until blended. Pour into a glass over ice. Serve immediately. ","[Tequila, Vodka, Cura?ao]" 6209,"Sea Bass with Cranberry Pineapple Pepper Relish 2 cups fresh or frozen chopped cranberries 1/2 cup finely diced pineapple 1 tablespoon sugar 2 small serrano peppers, seeded and finely chopped 1/2 teaspoon roasted habanero pepper paste 1/4 cup chopped cilantro leaves 1 tablespoon apple cider 1/4 cup peach Schnapps Salt 4 (6-ounce) sea bass fillets 1/2 cup teriyaki 1 teaspoon grated ginger 2 tablespoons sesame oil 1 green onion, finely chopped 1 tablespoon olive oil Instructions: To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside. Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours. Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides. To serve, place on plate and top with the cranberry compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6210,"Seafood Jambalaya 2 tablespoons butter 1 pound andouille sausage, cut into 1/4-inch slices 1 large bell pepper, any color, cut into large dice 1 large onion, cut into large dice 3 ribs celery, cut into large dice 1 small head garlic, cloves peeled and minced Creole Seafood Seasoning, recipe follows, or any Creole seasoning, to taste Kosher salt and freshly ground black pepper 2 large tomatoes, cored, peeled, seeded, and chopped 1 pound medium shrimp, peeled 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well) 1 bay leaf 3 cups long-grain rice, rinsed 3 times 6 cups water 1 pint shucked oysters, with their liquor 2 bunches green onions, thinly sliced 1/4 teaspoon hot sauce, or to taste 1/3 cup table salt 1/4 cup granulated or powdered garlic 1/4 cup fresh ground black pepper 2 tablespoons cayenne pepper, or to taste 1 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoons dried oregano 1/3 cup paprika 3 tablespoons granulated or powdered onion Instructions: Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized. Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6211,"Fava Puree 2 cups dried fava beans 1/3 cup extra-virgin olive oil 1 large onion, finely chopped 1 tablespoon sugar Salt 3 cups water Juice of 1/2 lemon Fresh dill for garnish Lemon slices for garnish Instructions: Place beans in a bowl, cover with water and soak overnight. Drain and remove skins. Heat oil in a large saucepan, add onions and saute until softened, 5 to 7 minutes. Add the reserved beans, sugar, salt to taste, and water. Stir to blend, then cover pan and simmer for 45 minutes, or until beans are very soft. Add the lemon juice, simmer for 5 more minutes, and taste for seasoning. Puree bean mixture in a blender or food processor until smooth, then transfer to a bowl and chill until firm. To serve, either garnish the top with fresh dill, or invert puree onto a serving dish and garnish with the dill and lemon slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6212,"Date Nut Bread 1 cup pitted chopped dates 1 cup coarsely chopped walnuts 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3 tablespoons vegetable shortening 3/4 cup boiling water 2 eggs 3/4 cup sugar 1/2 cup whole wheat flour 1 cup all-purpose flour Instructions: Preheat the oven to 350. Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan. Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes. Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry. When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6213,"Broccoli-Walnut Pesto With Pasta 1/3 cup walnut halves 1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish 1 clove garlic, smashed 1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces) 1/4 cup low-sodium vegetable broth
1/4 teaspoon freshly grated nutmeg 1/4 teaspoon red pepper flakes, optional Kosher salt Juice of 1/2 small lemon (1 tablespoon) 2 tablespoons extra-virgin olive oil 3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese 10 ounces whole wheat or tri-color fusilli Instructions: Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool. Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated. Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid. Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste. Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 6214,"Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette 1 cup milk 2 to 2 1/2 cups water 1 cup polenta or stone-ground cornmeal 1/2 teaspoon salt 2 tablespoons butter Optional: chopped fresh herbs, such as basil, rosemary, or sage 2 red bell peppers, roasted, peeled, seeded, and cut into strips 1 cup whole, peeled garlic cloves, roasted in 1/4 cup olive oil and 1/4 cup white wine 1 large eggplant (about 2 cups), peeled and cut into 1/2-inch dice and browned in olive oil 1/2 pound domestic or wild mushrooms, sliced and sauteed 2 cans artichokes, drained, sliced, and sauteed (or use fresh artichokes) 2 zucchini, sliced lengthwise into 1/8-inch thick ribbons and wilted in olive oil 1 bag or bunch fresh spinach, washed, stemmed, and wilted 1 cup of Parmesan or Fontina cheese 1 cup white wine 2 tablespoons finely chopped onion or shallots 1/4 cup red or white wine vinegar 2 medium tomatoes (smoked for 10 to 15 minutes on a home smoker) 1/2 cup each pure and extra virgin olive oil Instructions: For the polenta: Brush an 8-inch square baking pan with olive oil or butter. In a medium-sized, heavy-bottomed pot bring 1 cup milk and 2 cups water to a boil, then sprinkle in the cornmeal whisking constantly. Keep whisking or stirring until mixture boils and thickens, then reduce heat and simmer for about 10 to 15 minutes, stirring occasionally. Add 1/2 cup of water if polenta gets too thick. Stir in the salt, softened butter, and herbs, then pour into baking pan and try to smooth into an even layer about 1/4 to 1/2-inch thick. Let cool. For the vegetables: Alternate layers of vegetables on top of polenta, pressing down firmly on each layer, and ending with red peppers and cheese. Cover with foil and bake at 350 degrees for about 20 minutes. Cut into squares and serve with smoked tomato vinaigrette.
For the Smoked Tomato Vinaigrette: Place wine, shallots, and vinegar in a sauce pan and bring to a boil. Reduce heat and simmer until liquid is reduced to 1/2 cup. Core and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about 1/2 cup of liquid remains. Whisk in olive oils and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 6215,"Herb and Orange Negroni 1 cup Herb-Infused Vodka, recipe follows 3/4 cup fresh orange juice
1/2 cup sparkling water, optional
1/2 cup sweet vermouth 1/4 cup bitters, such as Campari) Ice Fresh thyme sprigs and orange slices, for garnish Eight 6-inch long stems fresh oregano Eight 4-inch long stems fresh thyme Four 6-inch long stems fresh rosemary One 750 ml bottle vodka Instructions: In a pitcher, stir together the vodka, orange juice, sparkling water, if using, vermouth and bitters. Pour into 4 iced-filled old-fashion glasses and garnish with a sprig of fresh thyme and an orange slice. In a pitcher, combine the oregano, thyme and rosemary. Using a wooden spoon, gently crush the herbs. Add the vodka and cover the pitcher with plastic. Store at room temperature for at least 24 hours. Strain before using.
","[Gin, Campari, Vermouth, Ros]" 6216,"Pineapple Cocktail 1 1/2 ounces pineapple juice 1-ounce vodka 1-ounce orange liqueur, recommended: Cointreau 1/2-ounce freshly squeezed lime juice Turbinado sugar, for the rim (optional) Fresh wedges of pineapple Maraschino cherry Instructions: Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Prosecco]" 6217,"Golden Yellow Split Pea Soup 3 tablespoons canola oil 1 yellow onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced
2 large carrots, finely chopped (1 1/2 cups)
1 large stalk celery, finely chopped (3/4 cup)
1 teaspoon ground turmeric
One 14-ounce package dried yellow split peas, rinsed
One 32-ounce carton vegetable broth
1 tablespoon fresh thyme leaves, plus more for garnish, optional
Kosher salt and freshly ground black pepper
One 8-ounce carton sour cream
1 teaspoon smoked paprika
Instructions: Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper. Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick. Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6218,"Spatchcock Roasted Chicken One 3 1/2- to 4-pound whole chicken Kosher salt and freshly ground black pepper
6 fresh thyme sprigs
Instructions: Preheat the oven to 450 degrees F. Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes. Let the chicken rest 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6219,"Chicken Stir-Fry Soup 3 boneless and skinless chicken thighs Salt 1 1/2 tablespoons five-spice powder 2 tablespoons peanut oil 2 garlic cloves 1 cl de arbol 1 head bok choy, cut into 1-inch pieces 1 carrot, peeled and shredded 1/4 cup mirin 1/4 cup low-sodium soy sauce 3 cups chicken stock 1/2 cup chopped cilantro leaves Instructions: Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder. In a large saute pan with high sides over medium-high heat, add the peanut oil. When the oil is hot, add the whole garlic cloves and cl and saute until they are just starting to blacken. Remove and discard the garlic and cl, leaving the flavored oil. Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute. Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 6220,"Zabaglione with Mixed Fresh Berries 4 large egg yolks 4 tablespoons/60 ml sugar 1/2 cup/125 ml coffee, cooled 1 cup/250 ml fresh blueberries 1 cup/250 ml fresh raspberries Instructions: In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries. ","[Chardonnay, Moscato, Brachetto, Vin Santo]" 6221,"Salad Nicoise 1 pound baby red potatoes, whole or halved if bigger than bite-size 1 tablespoon kosher salt, plus more for seasoning
1 pound green beans or haricots verts, trimmed
1 head Bibb lettuce, leaves separated
1 cup cherry or grape tomatoes, halved
4 hard-boiled eggs, quartered
1/2 cup pitted nicoise olives (or your favorite olives!)
One 8-ounce jar high-quality tuna packed in olive oil, drained
1/4 cup red or white wine vinegar
3 tablespoons Dijon mustard
Freshly ground black pepper
3/4 cup extra-virgin olive oil
Crusty French bread, for serving, optional
Instructions: Add the potatoes to a large saucepan and cover with cold water. Add 1 tablespoon salt and bring to a boil. Cook until the potatoes are almost tender, 10 to 12 minutes. Remove to a bowl and set aside. Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and pat dry. On a large platter or low bowl, arrange the Bibb lettuce, potatoes, grape tomatoes, green beans, eggs, olives and tuna. Whisk together the vinegar and Dijon with a little salt and pepper in a small bowl or measuring cup. Slowly stream in the oil while whisking until it is all combined and emulsified. Pour about half of the dressing over the salad, reserving the remaining dressing for serving. Serve with crusty French bread, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6222,"Chocolate Peanut Butter Cups 1 cup peanut butter 1/4 teaspoon salt 1/2 cup powdered sugar One 12-ounce package Hershey's milk chocolate chips Instructions: In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 6223,"Spicy Jambalaya 6 bay leaves 10 pounds ham, diced 2 gallons water Oil, for sauteing 5 pounds chicken breast, diced 2 pounds onion, chopped 2 pounds celery 1 1/2 pounds green pepper, chopped 1 cup green onion, chopped 2 pounds tomatoes, diced 2 cups tomato paste 3 tablespoons parsley, chopped 4 ounces garlic, crushed 2 teaspoons dried thyme 2 teaspoons cayenne pepper 1/4 cup Worcestershire sauce 3 pounds smoked sausage 3 pounds rice, steamed Salt, to taste Instructions: In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6224,"Tilapia Fish Tacos with Arugula 12 (3 1/4 by 3 1/4-inch square) wonton wrappers* 1/4 cup canola or vegetable oil 3 tablespoons olive oil, plus more for drizzling 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces Kosher salt and freshly ground black pepper 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes 1 mango, peeled and flesh cut into 1/2-inch cubes 3 green onions, finely chopped 3 cups coarsely chopped baby arugula 3 tablespoons olive oil 2 tablespoons fresh lime juice (from about 2 limes) Kosher salt 1/2 cup creme fraiche 1 tablespoon wasabi powder* 1/4 teaspoon kosher salt Instructions: *Can be found in Asian markets Special equipment: a 12-count nonstick muffin pan For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes. For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly. For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated. For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth. To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve. Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6225,"Red Hot and Bothered 2 strawberries, quartered 1 1/2 ounces jalapeno-infused vodka
1 ounce blood orange juice, plus 1/2 slice blood orange 1/4 ounce agave nectar
1 fresh mint sprig
Chilled ginger beer, such as Regatta, for topping
Instructions: Muddle the strawberries, vodka, blood orange juice, agave and mint in a cocktail shaker. Add ice and shake vigorously until chilled. Strain into an ice-filled old fashioned glass. Add a splash of ginger beer and garnish with the blood orange slice. ","[Ros, Sauvignon Blanc, Pinot Grigio]" 6226,"Grilled Salmon with Spicy Mango Salsa 1 clove garlic Kosher salt and freshly ground black pepper 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon olive oil, plus more for oiling the grill grates 1 habanero cl, stemmed, seeded, and finely chopped 1 ripe mango, peeled, seeded and diced (about 1 1/4 cups) 2 limes, 1 juiced and 1 cut into wedges 2 scallions, thinly sliced 4 center-cut skin-on wild salmon fillets (about 6 ounces each) Instructions: Preheat a grill to medium-high heat. Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside. Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more. Serve the salmon with the salsa and a lime wedge.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6227,"Meatloaf Quesadillas with Cilantro Cream 1/2 cup sour cream 1/2 cup fresh cilantro, plus more for garnish Juice of 1/2 lime 2 teaspoons green hot sauce 2 cups leftover Mini Skillet Meatloaves, crumbled, recipe follows 1 14.5-ounce can black beans, drained and rinsed 1 scallion, chopped 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 8 8-inch flour tortillas 2 cups shredded cheddar cheese 1/3 cup breadcrumbs 1/3 cup milk 1/3 cup chopped fresh parsley 1 large egg 3 tablespoons Worcestershire sauce 1 small onion, finely minced 1 teaspoon chili powder 2 cloves garlic, grated or finely minced 1 1/2 pounds meatloaf mix (ground beef, pork and/or veal) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1/2 cup ketchup 1 to 2 tablespoons packed light brown sugar 1 tablespoon apple cider vinegar Instructions: Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth. Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream. Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves. Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes. Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6228,"Mustard Seed Potato Salad 2 pounds fingerling potatoes (you can also use red bliss or other heirloom potatoes) 1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes) 2 1/2 teaspoons Dijon mustard 1/2 cup red wine vinegar 1 1/2 cups olive oil 1 tablespoon yellow mustard seeds Salt and pepper 2 medium red onions, sliced thin 1/3 cup fresh chopped herbs (parsley, tarragon, and thyme) 2 bunches watercress Instructions: Clean and slice potatoes into bite sized rounds and boil until fork tender. Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end. While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 6229,"Instant Pot Spaghetti Squash with Marinara 1 small spaghetti squash (about 3 pounds) One 28-ounce can whole tomatoes 1/4 cup extra-virgin olive oil 1 medium yellow onion, finely chopped Kosher salt 3 cloves garlic, finely minced Crushed red pepper flakes, as needed 1/4 cup grated Parmesan Torn fresh basil leaves, for garnish
Instructions: Add 1 cup water to a 6-quart Instant Pot?, then put the rack in the bottom with the handles going up the sides. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes (see Cook's Note).
Meanwhile, add the canned tomatoes to a medium bowl and use your hands to lightly crush the tomatoes. Set aside.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while you prepare the marinara sauce. Set the pot to high saute and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown lightly, 6 to 8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic is softened, 2 to 3 minutes. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer; cook, stirring occasionally, until the sauce is reduced slightly and thickened, about 10 minutes. Season with additional salt and red pepper flakes if needed.
While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin.
Transfer the squash to a large platter and stir in the remaining 2 tablespoons oil, 1 teaspoon salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce. Sprinkle with the Parmesan and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6230,"Beef Short Ribs 4 plate short ribs, bone in (4 ribs) 8 ounces Brown Sugar Rub, recipe follows BBQ sauce, for serving 4 ounces brown sugar 4 ounces superfine sugar 1 ounce kosher salt 1 ounce black pepper, butcher grind 1/2 ounce cayenne pepper Instructions: Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight.
Preheat your smoker to 225 degrees F. Add a log of hickory. Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire. Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce. Combine the sugars, salt, black pepper and cayenne, and mix thoroughly. ","[Malbec, Syrah, Zinfandel, Petite Sirah]" 6231,"Brown Butter Waffles 12 tablespoons (1 1/2 sticks) unsalted butter 2 1/2 cups milk 1 1/4-ounce packet active dry yeast 2 cups all-purpose flour (or 1 3/4 cups plus 1/4 cup whole-wheat flour) 2 tablespoons sugar Kosher salt 2 large eggs, lightly beaten 1/4 teaspoon baking soda Waffle toppings (see below) Instructions: Make the brown butter: Melt the butter in a small saucepan over medium heat. Cook, swirling the pan, until lightly browned, 8 to 12 minutes. Skim off any foam; set the brown butter aside. Make the batter: Warm 1/2 cup milk in a small saucepan over low heat until it reaches about 110 degrees F. Transfer to a large bowl and sprinkle in the yeast (do not stir). Set aside until foamy, about 5 minutes. Whisk in 1/3 cup of the brown butter, reserving the rest for buttering the waffle iron. Whisk in the flour, sugar, 1 teaspoon salt and the remaining 2 cups milk. Cover with plastic wrap and let rise overnight at room temperature. Preheat the oven to 250 degrees F. Preheat a waffle iron; brush with the reserved brown butter. Stir the eggs and baking soda into the batter. Spoon 1/2 to 1/3 cup batter into the waffle iron and cook until golden. Transfer to a baking sheet and keep warm in the oven while you make the rest. Top as desired. Grape Compote Bring 5 cups seedless grapes, 1 cup sugar, the juice of 1/2 lemon and 2 tablespoons water to a boil in a wide skillet over high heat. Cook, stirring, until syrupy, 30 minutes. Off the heat, stir in 1 teaspoon vanilla and 3/4 cup chopped almonds; cool. Orange Glaze Heat 3/4 cup orange marmalade, 1/4 cup water, 2 tablespoons lemon juice and a pinch of salt in a skillet over medium-low heat, stirring, until warmed through. Remove from the heat and whisk in 4 tablespoons cold butter until smooth. Cran-Apple Relish Cook 3 chopped peeled apples in a skillet with 2 tablespoons butter over medium-high heat, 5 minutes. Add 1/3 cup cranberries, 1/4 cup sugar, 1 cup apple cider, 1 split vanilla bean and 1 strip orange zest. Simmer until syrupy, 8 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6232,"Steaks 2 tablespoons butter 4 sirloin steaks Salt and pepper Instructions: Heat flat skillet, add two tablespoons of butter. Season steaks with salt and pepper on both sides and brown in skillet on medium heat for about 5 minutes on both sides. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 6233,"Sock Em' Seasoned Corn 8 ears sweet corn (recommended Jersey sweet corn) 1 pound sweet salted butter, cubed and room temperature 2 tablespoons seafood seasoning (recommended: Old Bay) 1/4 cup freshly chopped cilantro leaves Lime, optional Instructions: Preheat grill over medium-high heat. Peel back husk on corn and remove all the silk. Lay each ear of corn on an individual piece of foil. In a medium sized bowl, mix butter, cilantro and seasoning until well combined. Rub each ear of corn with butter mixture and pull leaves over to cover. Wrap corn with foil and grill for 20 minutes. If grilling, grill until slightly soft, about 10 to 15 minutes. Squeeze the lime over the corn, if desired. Suggestion if grilling: soak corn, grill whole. Dip or brush with herb butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 6234,"Apple Fritters Vegetable oil, for deep-frying 2 cups all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
2 large eggs
3/4 cup whole milk
2 tablespoons melted butter
2 teaspoons vanilla extract
2 Granny Smith apples, cored and cut into small dice Powdered sugar, for dusting, optional Serving suggestions: breakfast sausage and bacon
Instructions: Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6235,"Pineapple Thumbprints 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 10 tablespoons unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup plus 2 teaspoons granulated sugar 1 large egg 1 tablespoon fresh lemon juice 1/2 cup dried pineapple chunks, finely chopped, plus more for topping 1/3 cup canned crushed pineapple in juice 1 1/2 ounces cream cheese 1/4 teaspoon pure vanilla extract 1/4 teaspoon finely grated lemon zest Milk, for brushing Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes. Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk. Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6236,"Grillades and Grits 1 1/2 pounds beef top round, cut into 2-inch pieces 1/4 teaspoon dried thyme 1 pound veal top round, cut into 2-inch pieces Essence, recipe follows 1/4 cup vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 2 cups chopped, peeled, and seeded tomatoes 1 tablespoon chopped garlic 5 bay leaves 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 2 cups beef broth 1/2 cup dry red wine Salt and cayenne Fresh black pepper 3 tablespoons chopped green onions 2 tablespoons finely chopped parsley Baked cheese grits 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 6237,"Caliente Colada 2 ounces fresh pineapple juice 2 ounces Simple Syrup, recipe follows 1 1/2 ounces rum, such as Smith and Cross 1 ounce heavy cream
2 tablespoons shredded sweetened coconut
1 teaspoon vanilla extract
2 small fresh red cl peppers, stemmed and seeded, plus a cl slice, for garnish
1 cup sugar Instructions: Add the pineapple juice, Simple Syrup, rum, cream, coconut, vanilla and cl peppers to a blender, add ice to just above the liquid level and blend until smooth. Pour into a glass, garnish with a cl slice and serve. 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. Keep covered in the refrigerator up to 1 month. ","[Mojito, Cuba Libre, Dark Rum, Creamy Coconut Wine]" 6238,"Cherry Pie Cookie Bars 1 1/2 cups granulated sugar 1 1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
One 30-ounce can cherry pie filling 1 cup confectioners' sugar 1 tablespoon whole milk
1 lemon, zested
Instructions: For the cookie bars: Preheat the oven to 375 degrees F. Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated. Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together. Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes. For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 6239,"Quick Thousand Island Slaw 1 cup shredded green cabbage 1 cup shredded red cabbage 1/3 cup light mayonnaise 2 tablespoons ketchup 2 tablespoons hamburger relish 1 tablespoon chopped fresh parsley leaves 1 cup shredded green cabbage 1 cup shredded red cabbage 1/3 cup light mayonnaise 2 tablespoons ketchup 2 tablespoons hamburger relish 1 tablespoon chopped fresh parsley leaves Instructions: Combine all ingredients in a large bowl and toss to combine. Combine all ingredients in a large bowl and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6240,"Paneer: Homemade Indian Cheese Cheesecloth 8 cups whole milk 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note* Instructions: Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect! Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes. Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6241,"Creamed Spinach 1/2 cup Hidden Valley? Original Ranch? Light Dressing 1/2 cup milk 1/2 teaspoon vegetable oil 1/8 black pepper to taste 1/8 teaspoon garlic powder to taste 2 packages (10 ounces) frozen spinach 4 teaspoons flour Instructions:

1. Cook spinach in microwave as package directs, then drain.
2. Meanwhile, mix the oil, flour, and milk in a sauce pan, stirring to remove any lumps. Heat over low to medium heat stirring constantly until mixture thickens, or about 10 minutes. Remove from heat.
3. Add Hidden Valley? The Original Ranch? Light Dressing, black pepper and garlic powder (if using), and cooked spinach.
4. Stir to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6242,"Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette 1 pound dry cannellini beans, soaked in water overnight 2 ounces pancetta, cut into big pieces 5 1/2 cups water 1/4 cup extra virgin olive oil 1/4 cup chopped garlic 2 stalks celery, cut into 1/4-inch dice 1 pound carrots, cut into 1/4-inch dice 1 red onion, cut into 1/4-inch dice 3 tablespoons tomato paste 12 ounces spinach, stems removed 2 cups chicken stock 1 tablespoon kosher salt 1 tablespoon black pepper 1 pint cherry tomatoes, quarter 1/4 cup sun-dried tomato, blanched 6 basil leaves, chiffonade 1/2 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1/2 lemon, juiced 1 tablespoon kosher salt 1 teaspoon black pepper 1 pint ripe cherry tomatoes, quartered 4 (8-ounce) fillets of seabass, scaled, skin on 2 tablespoons extra virgin olive oil, divided Kosher salt and white pepper 2 tablespoons extra virgin olive oil 2 heads escarole, trim outer leaves, quartered 1 teaspoon kosher salt Instructions: Discard the water from the soaked beans. In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside. In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent. In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve. Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve. Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin. Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt. Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately. ","[Chardonnay, Vermentino, Grner Veltliner, Sauvignon Blanc]

" 6243,"Ceviche Especial 8 ounces corvina or white fish fillet 3 to 4 New Zealand mussels
1 cherrystone clam
2 tubes squid
2 to 3 jumbo shrimp
8 ounces freshly squeezed lime juice
1/2 tablespoon rocoto sauce, or to taste for spiciness
1/2 teaspoon garlic puree
1/2 teaspoon salt 1/2 teaspoon ground pepper
1/2 stalk celery, thinly sliced
1/4 cup fresh scallops
1/4 to 1/2 red onion, thinly sliced
Boiled potato, boiled sweet potato and Peruvian choclo, for serving
Instructions: Slice the fillet into 1-inch long and thin strips. Remove any small bones that may be in the fillet. Wash and scrub the outside of the mussels and clam to avoid any sand entering the food. Slice the squid into thin rings. Clean and devein the shrimp. Quickly add the shrimp, squid, mussels and clam to a pot of boiling water. Once the shrimp begin to turn red, remove them and blanch them in cold water immediately. When the mussels and clam begin to open, remove the them along with the squid and blanch in cold water as well. Remove the mussels and clam from the shells. Add the fish, lime juice, rocoto sauce, garlic puree, salt, pepper and celery to a ceramic bowl. Mix this together, coating all of the fish. Add the rest of the drained seafood along with the scallops to this mix. Let this sit for 5 to 10 minutes. Plate the seafood and add the red onions on top. Any leftover lime juice mix should be poured over the onions and served with the ceviche. Serve alone or with boiled potato, boiled sweet potato and Peruvian choclo. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6244,"Open-Faced Plum Tart 1 (9-inch) store-bought round pie crust 1/4 cup fig jam 1 pound plums cut into 1/4-inch wedges 1 egg plus 1 tablespoon water, whisked for egg wash 1/2 cup raw cane sugar Instructions: Preheat oven to 425 degrees F. Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar. Bake until dough is cooked through and golden, about 45 minutes. Serve warm with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6245,"Orange-Molasses Snickerdoodles 2 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup plus 3 tablespoons granulated sugar 1 large egg 2 tablespoons molasses 1/2 teaspoon finely grated orange zest 1 1/2 teaspoons ground cinnamon Coarse sugar, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Whisk the flour, cream of tartar, baking soda, baking powder and salt in a medium bowl. Beat the butter and 3/4 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, then the molasses and orange zest. Reduce the mixer speed to low; beat in the flour mixture until just combined. Combine the cinnamon and the remaining 3 tablespoons granulated sugar in a small bowl. Roll heaping tablespoonfuls of dough into balls, then roll in the cinnamon sugar to coat. Arrange 2 inches apart on 2 ungreased baking sheets. Sprinkle with coarse sugar. Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 11 to 13 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6246,"Laberspiessli Zuri-Hegel 12 sage leaves 1 pound calves liver, 1-inch thick, cut into 12 pieces, 1-inch by 2 inches Freshly ground salt, to taste Freshly ground pepper, to taste 12 slices fatty bacon Clarified butter Pinch ground nutmeg 10 ounces long French green beans, trimmed 1/4 lemon, juiced 2 metal skewers Instructions: Place a sage leaf on each piece of liver. Season with salt and pepper and wrap completely in bacon, trimming liver where necessary to make sure it is covered. Place 6 pieces on each skewer. Heat some clarified butter in pan on high heat. Add skewers and fry until liver turns pink, 4 minutes each side. Set aside in warming oven. Meanwhile, cover bottom of another pan with 1/2 inch clarified butter. Season generously with salt, pepper and a pinch of nutmeg. Add green beans and lemon juice. Cover and simmer on low heat until done. Drain beans and serve alongside liver skewers. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 6247,"Frosty Cappuccino 3 cups low-fat milk 1/4 cup light chocolate syrup, such as Hershey's 4 teaspoons instant espresso coffee powder 8 ice cubes 1/2 teaspoon ground cinnamon Instructions: In a blender, combine the milk, chocolate syrup, espresso powder and ice. Blend until the mixture is smooth and frothy. Divide equally among 4 chilled glasses. Sprinkle with the cinnamon for garnish.
","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 6248,"Kids Can Bake: Sweet Grape Focaccia Bread 2 teaspoons sugar One 1/4-ounce packet dry active yeast (2 1/4 teaspoons) 3 cups all-purpose flour, plus more for dusting and kneading 1 cup whole wheat flour 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling
1 cup red grapes, halved Instructions: Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes. Meanwhile, whisk together both flours and the salt in a medium bowl. Once the yeast is ready, add the oil to the bowl, then the flour mixture. Stir together the mixture with a wooden spoon until a shaggy dough forms. Transfer it to a work surface dusted with all-purpose flour, and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes. Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour. Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your hands. Scatter the grapes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes. Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with the remaining 1 teaspoon sugar. Bake until the bread is golden brown and the grapes are soft and juicy, 20 to 25 minutes. Let cool in the pan on a cooling rack. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 6249,"Chocolate Fondue 2 tablespoons sugar 1 cup heavy cream 8 ounces chopped bittersweet chocolate 1 tablespoon butter 1 tablespoon cabernet sauvignon Pound cake cubes, for dipping Strawberries, cleaned, for dipping Biscotti bits, for dipping Instructions: In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes. Take out of microwave and give it a quick whisk. Add wine and whisk again. Transfer to a fondue pot with a flame underneath. Serve with pound cake cubes, strawberries, and biscotti bits on the side, for dipping. ","[Cabernet Sauvignon, Merlot, Pinot Noir]" 6250,"Braised Oxtail \Al Pastor\ Taco 2 tablespoons butter 3 oxtails
4 teaspoons salt 4 teaspoons ground pepper 2 carrots 2 stalks celery
1 white onion
6 cloves garlic, crushed
4 cups root beer
2 cups ox or beef stock
Splash root beer syrup Warmed corn tortillas, for serving Pineapple and Roasted Jalapeno Salsa, recipe follows Crumbled chicharrones, for serving Agave Hot Sauce, recipe follows Fresh cilantro, for serving 1 cup diced pineapple 1/6 cup chopped cilantro
1/6 cup fine diced roasted jalapeno
1/6 cup diced red onion
1 tablespoon diced garlic
1 teaspoon salt, or more as needed
1 teaspoon ground pepper, or more as needed
Juice of 1 1/2 limes, or more as needed 2 cups hot sauce 1/3 cup agave syrup Instructions: Heat a flat-top griddle to 500 degrees F and preheat oven to 250 degrees F. Melt 1 tablespoon butter on the griddle. Sprinkle the oxtails with salt and pepper, then sear, about 3 minutes per side. Meanwhile, rough chop carrots, celery and onion (mirepoix). Remove oxtails and set aside. Put mirepoix and garlic on base of a hotel pan or roasting pan and place oxtails directly on top. Cover with root beer and ox stock (ensure meat is covered with liquid) and cover tightly with foil. Roast until meat is fall-off-the bone-tender, about 10 hours. Remove oxtails from pan, then let cool in a large bowl. Shred meat off bone, discarding bones and large chunks of fat; set aside bones for stock, if desired. For the taco assembly: Saute ox meat with the root beer syrup (just enough to hydrate, not enough to reseason meat) in a frying pan. Place on a warmed corn tortilla, top with Pineapple and Roasted Jalapeno Salsa, crumbled chicharrones and a drizzle of Agave Hot Sauce. Finish with cilantro and enjoy your trip to Flavortown. Mix together the pineapple, cilantro, jalapeno, onion, garlic, salt, pepper and lime juice in a bowl. Season to taste with salt, pepper or lime. Mix together the hot sauce and agave in a bowl until incorporated well. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 6251,"Blackened Grouper Linguine 1/4 cup vegetable oil Salt 6 ounces linguine 2 cups heavy cream 1 tablespoon lemon juice 1 tablespoon cider vinegar
1 bulb shallot, minced
4 tablespoons butter
Salt and freshly ground pepper 1 tablespoon olive oil Cajun seasoning, for sprinkling One 8-ounce fillet black Gulf grouper
2 to 3 teaspoons olive oil 1 ounce haricots verts, cut in 1/2-inch portions
2 cloves garlic, minced
1 ounce shredded Parmesan Lemon wedge, for garnish Instructions: For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes. Drain the pasta and set aside. For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. Bring to a boil and reduce by about half. Whip in the butter until smooth. Strain the sauce to remove the shallots. Add salt and pepper to taste and set aside. For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil. Sprinkle Cajun seasoning over one side of the grouper (the serving side). Cook until well seared and cooked through, about 3 minutes per side. Transfer to a plate. Heat a nonstick pan over medium heat. Add the olive oil, haricots verts and minced garlic and cook briefly. Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce.
To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top. Sprinkle on the shredded Parmesan and garnish with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6252,"Swordfish Puttanesca 4 tablespoons grapeseed oil 1/2 cup finely diced onions 1 cup thinly sliced onions 1/4 cup finely diced carrots 1/4 cup finely diced celery 1 tablespoon chopped garlic
4 cups (1 quart) canned crushed tomatoes
1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1 cup mixed olives, pitted (manzanilla, kalamata, picholine)
1/2 cup roasted red peppers
2 ounces capers
Kosher salt Freshly ground black pepper 4 cups (1 quart) vegetable oil 6 cloves garlic, thinly sliced
Kosher salt 2 bunches rapini (broccoli rabe), trimmed
2 tablespoons grapeseed oil Six 8-ounce swordfish steaks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
2 teaspoons lemon juice
Kosher salt Freshly ground black pepper 6 basil leaves, cut into chiffonade
Instructions: For the puttanesca sauce: In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil. Add the diced onions, carrots and celery and sweat for about 5 minutes. Add half of the chopped garlic and saute for 3 minutes. Add the crushed tomatoes and bring the sauce to a simmer. Simmer the tomato sauce for 20 to 30 minutes. Add the basil and oregano and then puree the sauce in a blender or with an immersion blender. Set aside. In a separate saucepan over medium-high heat, add the remaining 2 tablespoons grapeseed oil. Add the sliced onions, remaining garlic and the olives. Saute until the onions are tender. Add the roasted red peppers and saute for another minute. Add the tomato sauce and bring to a simmer. Cook the sauce for 5 minutes and then add the capers. Season with salt and pepper and hold warm for plating. For the garlic chips: Heat the oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 300 degrees F. Fry the sliced garlic until crispy and lightly browned. Transfer the garlic chips to a plate with paper towels to absorb the extra oil. For the rapini: In a pot, combine 16 cups (1 gallon) water and 2 tablespoons kosher salt and bring to a rolling boil. Prepare an ice water bath. Blanch the rapini in the boiling water, one bunch at a time, for 2 minutes. Shock in the ice bath. For the swordfish: Heat a skillet over high heat and add the grapeseed oil. Season the swordfish steaks with salt and pepper and arrange in the skillet. Cook until the first side is golden brown and seared, 3 to 4 minutes. Flip the steaks over and cook for another 3 to 4 minutes. Remove the fish from the pan and allow to rest before plating. As the swordfish steaks are cooking, finish the rapini. Heat a saute pan over high heat until smoking. Add the grapeseed oil and then the blanched rapini. Saute until the rapini starts to get color. Add the lemon juice and season with salt and pepper. For plating: Spoon about 1/4 cup of the puttanesca sauce onto the center of each plate. Place 4 to 5 pieces of rapini on top of the sauce. Place the fish on top of the rapini, and then garnish the plate with garlic chips and chiffonade of basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6253,"Corn on the Cob with Spicy Yogurt Sauce 1/4 cup mayonnaise 1/4 cup Greek yogurt 2 teaspoons chopped pickled jalapenos Grated zest and juice of 1 lime, plus more zest, for serving 4 ears fresh, shucked corn Vegetable oil Kosher salt and freshly ground black pepper Instructions: Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes. Mix the mayonnaise, yogurt, jalapenos and lime zest and juice in a small bowl. Rub the corn with the oil, sprinkle with salt and pepper and grill until grill marks appear on all sides, about 12 minutes. Serve warm, drizzled with the yogurt sauce and sprinkled with lime zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6254,"Asparagus-Wild Mushroom Risotto with Parmesan 2 teaspoons olive oil 2 shallots, chopped 2 cloves garlic, minced (or 2 teaspoons pre-minced garlic) 8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc). 1 teaspoon dried thyme 2 cups cooked Arborio rice 1 cup reduced-sodium beef broth 2 cups chopped fresh or frozen asparagus spears (1-inch pieces) 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley leaves Salt and ground black pepper Instructions: Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese. To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot. Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 6255,"Dirty Martini Salsa 1 1/2 cups chopped canned pimento peppers (about 10 ounces) 2 tablespoons vodka 1 tablespoon dry vermouth 1 tablespoon grapeseed or vegetable oil Juice of 1/2 a large lime Kosher salt and freshly ground black pepper 3/4 cup unstuffed, pitted Spanish olives, plus sliced olives for garnish 1/2 cup pickled cocktail onions, plus some for garnish 1 tablespoon olive brine 1 clove garlic Vegetable chips, for serving Instructions: Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse until smooth, but still slightly chunky. Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped. Refrigerate until chilled, at least 1 hour or overnight. Garnish with sliced olives and a few cocktail onions. Serve with vegetable chips. From Food Network Kitchens ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 6256,"Green Eggs and Ham 2 honeydew melons 1 cantaloupe melon 1/3 pound prosciutto, sliced 2 sprigs parsley Instructions: Halve and seed the honeydew melons. Cut 2 (1/4-inch) slices from each honeydew melon half. Shape the honeydew slices to look like the egg white of a sunny-side-up egg. Slice the cantaloupe in half and use a melon scoop or a measuring tablespoon to carve out 4 \yolks. Trim the melon balls to resemble yolks. Assemble \eggs\ and position 2 strips of prosciutto \bacon\ alongside them. Garnish with parsley and serve immediately, or refrigerate. For the best contrast, use solid-color plates that are neither white nor yellow. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6257,"Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread One 14-ounce can San Marzano tomatoes, crushed by hand and mixed with half of the sauce 1/2 cup chopped kalamata olives 1/2 cup diced salami 3 tablespoons olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper 1 cup torn fresh mozzarella 4 large eggs
1/2 cup fresh basil leaves, torn
4 slices country bread 2 cloves garlic Grated Pecorino Romano cheese, for sprinkling Instructions: Preheat the oven to 350 degrees F. In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty). Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes. Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs. ","[Chardonnay, Chianti, Vermentino, Tempranillo]" 6258,"Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions 1 1/2 pounds ground lamb 2 teaspoons ground coriander 3 tablespoons finely chopped fresh mint Kosher salt and freshly ground black pepper Olive oil, for the skillets 1 large red onion, peeled and sliced into 4 thick slices 8 ounces Greek yogurt 1 clove garlic, minced Zest of 1/2 lemon 1/4 cup minced cucumber 1 1/2 tablespoons finely chopped fresh dill 1 tablespoon finely chopped fresh mint Kosher salt and freshly ground black pepper 4 small soft pitas, toasted if desired Chopped tomato, for serving Chopped romaine lettuce, for serving Instructions: Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat. For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers. Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes. For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper. To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve! ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]

" 6259,"Citrus Beet Salad 12 whole baby beets or 6 large beets, tops removed and ends trimmed 2 navel oranges 1/2 small Spanish onion, halved lengthwise and thinly sliced 1/4 cup sliced black olives 10 fresh mint leaves, coarsely chopped Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 lime, juiced Instructions: Preheat the oven to 400 degrees F. If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages. Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint. Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6260,"Sophie's Chopped Salad 1 head romaine lettuce, finely chopped 1/2 cup cooked chick peas 1/2 cup cooked red beans 1 cucumber, peeled and diced 2 tomatoes, diced 1/2 cup fried blue corn tortillas, diced 1/2 cup diced Monterey Jack cheese 1/2 cup diced cheddar cheese 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil Salt and freshly ground pepper Instructions: Toss all salad ingredients together in a medium bowl. Mix together the vinegar and mustard. Slowly whisk in the olive oil and season with salt and pepper to taste. Dress the salad with the vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6261,"Mango Guacamole 3 avocados 1/4 cup finely diced red onions 1/2 teaspoon kosher salt
1 jalapeno, seeded and finely diced
1 lime, juiced
1 mango, diced
1 Roma tomato, diced
1/2 cup fresh cilantro leaves
Instructions: Halve the avocados and remove the pits. Cut the avocados into dice inside the skins, then scoop out with a spoon into a bowl. Add the red onions, salt, jalapenos, lime juice, mango and tomatoes and stir gently to combine. Stir in the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6262,"Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame 4 portions, 6 to 8 ounces each, mahi mahi fillets Salt and pepper 2 limes, juiced 3 tablespoons dark tamari soy sauce 2 inches fresh ginger root, grated, about 1 1/2 tablespoons 1 tablespoon vegetable or canola oil 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish 1 to 1 1/4 pounds thin asparagus spears 2 navel oranges 1-inch fresh ginger root 2 tablespoons toasted sesame seeds Instructions: Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque. Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 6263,"Blackberry Hand Pies 1 cup all-purpose flour 1/3 cup cake flour 1 tablespoon sugar 1/2 teaspoon salt 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces 4 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces 3 tablespoons ice water 1/4 all-purpose flour 1/2 cup sugar 4 cups fresh blackberries 1/8 teaspoon almond extract Egg yolk, lightly beaten Turbinado or sparkling sugar for dusting Nonstick spray Instructions: Pie crust: In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes. Blackberry Filling: Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated. Preparation: Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed. For serving: Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6264,"Shrimp Scampi Tetrazzini Kosher salt and freshly ground black pepper 1 pound spaghetti
1 stick (8 tablespoons) unsalted butter
1 pound baby bella mushrooms, sliced
1 large shallot, finely chopped
4 cloves garlic, 2 minced and 2 finely grated
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup all-purpose flour
3 cups heavy cream
Juice of 1 lemon
1 cup freshly grated Parmesan
1/2 cup panko
1 pound peeled and deveined large shrimp, tails removed
1/4 cup lightly packed flat-leaf parsley leaves, finely chopped
Instructions: Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside. Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes.
Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.
Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.
Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6265,"Cabot Reduced Fat Butternut Squash Soup 2 pounds butternut squash, peeled and cut into chunks 4 cups chicken or vegetable broth 1 cup Cabot Light Sour Cream or Regular Sour Cream 2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup) 2 tablespoons salted butter 1/4 teaspoon ground red pepper (cayenne) Salt and freshly ground black pepper to taste 1 tablespoon sugar (optional) Several chives, cut into 1-inch pieces Instructions: In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes. Remove from heat and let stand until slightly cooled; puree in batches in blender. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives. Recipe courtesy Chef Jon Ashton ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6266,"Silver and Gold Popcorn Confetti Bundt Cake Nonstick cooking spray, for spraying the Bundt pan 5 cups caramel popcorn
5 cups plain popcorn
1 cup macadamia nuts, roughly chopped
5 tablespoons unsalted butter
9 cups mini marshmallows
1 teaspoon gold sprinkles or edible glitter
1 teaspoon silver sprinkles or edible glitter
Instructions: Spray a 12-cup Bundt pan with cooking spray. In a large bowl, combine the caramel popcorn, plain popcorn and macadamia nuts and toss to blend. Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Pour the popcorn mixture into the melted marshmallows and stir quickly to thoroughly coat all the popcorn. Transfer to the prepared pan and press the mixture with a rubber spatula to compact it. Let sit for 1 hour to set. With a plastic knife or offset spatula, run it along the edge of the pan to loosen the cake. Turn the pan upside-down onto a serving platter to release the cake. Sprinkle with the gold and silver sprinkles. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 6267,"Garlic Mashed Potatoes with Olivada 1 pound russet or baking potatoes 2 whole cloves peeled garlic 1/4 cup chicken broth 1 to 2 tablespoons green olivada Salt and freshly ground black pepper Instructions: Peel and cut potatoes into large chunks. Boil the potatoes with garlic for 20 minutes or until tender. Drain, return the potatoes to the saucepan and mash with a ricer or masher with broth and olivada to taste; season well to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 6268,"Fish One-Pot 2 to 3 dried cl peppers 4-inch length of daikon 6 leaves Napa cabbage 6 4-inch strips dried gourd, softened in boiling water 2 bunches enoki mushrooms 2 blocks of tofu, cut into chunks 1 bunch edible chrysanthemum leaves, washed and trimmed 1 carrot, peeled and cut into rounds (or decorative stamps) 1 bunch watercress, washed 1/2 pound snow peas, blanched and halved diagonally 2 1/2 pounds firm white fish fillets with skin, such as snapper or bream, cut into 2inch pieces 4-inch square giant kelp (konbu), wiped with a damp towel to clean 6 scallions, finely chopped, for garnish Instructions: Chop the tops off the cl peppers and shake out the seeds. Peel the daikon radish, and puncture one end deeply in several places with an ice pick or chopstick. Force the peppers into the holes, then set aside for 5 minutes to let the chiles soften. Grate the stuffed daikon over a bamboo mat or cheesecloth, and squeeze out some of the moisture. Set aside for garnish. Wash and parboil the cabbage leaves in a large pot of water for 2 to 4 minutes, or until tender. Drain, salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to form a tight cylinder. Press for a few minutes, then unwrap and cut into 1 1/2inch rounds. Refrigerate until ready to arrange the platter. Cut off the root cluster of the mushrooms. Separate each bunch into thirds and tie each bundle with a gourd strip. Parboil the carrots briefly and plunge into cold water. Drain and set aside. Arrange all of the ingredients on a large platter, decoratively placing the fish and other ingredients, and balancing the color. Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just to the boiling point and remove the kelp. Begin by placing some of the fish into the pot. After 2 or 3 minutes, place some of each remaining ingredient in pot. When ingredients are cooked, diners should remove them with chopsticks and dip them into ponzu sauce and daikon. Season to taste with chopped scallions and Daikon Pepper garnishes. Keep adding and cooking remaining ingredients. When all of the fish and vegetables are eaten, diners can drink the remaining broth. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 6269,"Lettuce Wedge with Blue Cheese Dressing 1 cup buttermilk 1 cup mayonnaise
1/2 cup sour cream
Juice of 1 large lemon (about 1/4 cup) 1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
6 ounces blue cheese, crumbled
Kosher salt and freshly cracked pepper Kosher salt and freshly cracked pepper
10 slices bacon 3 heads iceberg lettuce
2 medium tomatoes, finely diced
Instructions: In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving. Cut the bacon into 1/4- to 1/2-inch pieces and cook them in a large skillet over medium heat until brown and crisp, 5 to 7 minutes. Core and quarter each head of lettuce and divide among 12 salad plates. Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6270,"Pompelmo Fizz Ice 2 ounces gin, such as Plymouth Gin 1 ounce bitter orange liqueur, such as Aperol Grapefruit soda, for topping, such as San Pellegrino Pompelmo soda Grapefruit peel, for garnish Instructions: Fill a highball glass with ice to chill, then discard the ice. Pour the gin and liqueur into the glass. Top with soda and garnish with the grapefruit peel. ","[Gin, Campari]" 6271,"Lime Tortilla Chips and Roasted Salsa 4 tablespoons extra-virgin olive oil 4 slicing tomatoes, quartered (about 3 pounds) 2 cloves garlic 1 jalapeno 1 white onion, quartered Kosher salt and freshly ground pepper 1/4 cup packed fresh cilantro leaves 3 tablespoons white distilled vinegar 1/2 teaspoon sugar Juice of 2 limes One 12-ounce bag corn tortilla chips Zest of 2 limes Juice of 1 lime Instructions: For the roasted salsa: Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper. Meanwhile, for the lime tortilla chips: Place the chips on a parchment-lined baking sheet and bake, about 5 minutes. Drizzle with the lime zest, lime juice and toss. Serve with the roasted salsa. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 6272,"Buffalo Rossini 1 whole Buffalo tenderloin 3 Idaho potatoes, peeled and large diced 1/2 black truffle, minced 1/4 cup heavy cream 2 tablespoons unsalted butter Salt and pepper 1 tablespoon truffle oil 3 red onions, quartered lengthwise, cored, and fine julienned 1 tablespoon oil 1/4 cup red wine vinegar 1 tablespoon sugar 1/2 cup red wine 2 sprigs thyme 2 cups red wine 1 sprig rosemary 1 bay leaf 1 tablespoon black peppercorns 1 cup veal stock 4 (4-ounce) pieces foie gras Salt and pepper 3 tablespoons butter 1 tablespoon chopped thyme 1/4 cup chopped chives Instructions: Trim tenderloin of all fat and sinew. Portion into 6-ounce fillets and tie to keep shape. Set aside. Potato Puree: Bring the potatoes to a boil in salted water and then reduce to a simmer. Steep the minced black truffles in heavy cream. When the potatoes have fully cooked, drain in colander until dry, but still warm. Push the potatoes in a fine drum sieve or rice into a bowl. Whisk in heavy cream and butter. Finally, add truffle oil and season, to taste. Red Onion Confit: Sweat the onions in oil in a small rondeau until wilted and tender. Add vinegar and cook until dry. Add sugar, wine, and thyme, and cover. Cook on low heat until the liquid has been evaporated and the onions are very soft. Hold warm in pot with lid. Red Wine Demi-glace: Simmer wine and aromatics until almost all of the wine has evaporated, being careful not to burn. Add veal stock and reduce to until proper consistency is achieved. Strain through chinois and hold in a small bain marie. Assembly: Season the buffalo and foie gras on both sides with salt and pepper. Sear the seasoned Buffalo filet in a little oil on both sides until desired temperature is reached. Add seasoned foie fras and cook until just cooked through. Baste meat and foie gras with a little butter and thyme. Drain on paper towel. Place some truffled potato puree in the middle of the plate, place the buffalo on top. Take warm onion confit and place on top of the buffalo followed by foie gras. Spoon warm sauce over the top. Sprinkle with chives and a little truffle oil. ","[Chardonnay, Pinot Gris, Barolo, Ribera del Duero]

" 6273,"Egg Foo Young 1 cup chicken stock 2 tablespoons hoisin sauce
2 teaspoons cornstarch
6 ounces ground pork, cooked
1 cup fresh cilantro, chopped
1 cup bean sprouts
1/2 cup julienned carrot 1 tablespoon soy sauce
1 teaspoon grated fresh ginger 3 scallions, minced, plus 3 scallions, sliced on the bias
1 garlic clove, grated
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon white sesame seeds
Instructions: Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm. Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine. Preheat the oven to 200 degrees F. Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture. Garnish with the sesame seeds and sliced scallions and serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6274,"Chiles en Nogada 1 tablespoon vegetable oil 2 skinless, boneless chicken breasts, diced
2 teaspoons diced onion
1 teaspoon diced apple
1 teaspoon diced dried apricots
1 teaspoon dried cranberries
1 teaspoon diced pear
1 teaspoon raisins
1 clove garlic, minced
2 teaspoons tomato paste
1 cup dry white wine
Sugar
Salt and freshly ground black pepper 4 poblano peppers, roasted and peeled
1 shallot, minced 1/2 tablespoon vegetable oil
1 clove garlic, minced
1 cup dry white wine
2 cups heavy cream
1/3 cup almonds, ground
Salt and freshly ground black pepper 1 teaspoon fresh cilantro leaves, for garnish
1 teaspoon pomegranate seeds, for garnish Instructions: For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat. Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside. For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper. To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6275,"Spiked Arnold Palmers 8 orange pekoe tea bags 1 cup sugar 1 cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for serving 1 1/2 cups vodka Fresh mint leaves, for serving Instructions: Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water; let steep 10 minutes, then remove the tea bags. Pour about half of the tea into ice cube trays and freeze until firm, about 3 hours. Refrigerate the remaining tea. Combine the sugar and 1 cup water in a saucepan; simmer over medium-low heat, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Stir 1 cup of the sugar syrup, the lemon juice, 5 cups cold water and the vodka into the chilled tea, then add the tea ice cubes. Pour into glasses; serve with lemon slices and mint leaves. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 6276,"Italian Parmesan Meatballs 2 slices stale white sandwich bread, crusts removed 1/3 cup milk 1 1/2 pounds meatloaf mix (beef, pork and veal or turkey) 2/3 cup grated Parmesan 1/4 cup chopped fresh flat-leaf parsley 1/2 onion, grated 2 garlic cloves, minced 1 large egg, beaten Kosher salt and freshly ground black pepper 6 cups prepared marinara sauce 4 tablespoons olive oil 1/2 cup lightly packed fresh basil leaves, torn Hot cooked pasta Instructions: Grate the bread on the large holes of a box grater into coarse crumbs and put into a large bowl along with the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the meatloaf mix, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper and mix until just combined. Shape the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or up to overnight. Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in batches, add half the meatballs and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining meatballs. Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 6277,"Orange and Avocado Salad with Sweet Chili Vinaigrette 1 cup orange juice 2 tablespoons white wine vinegar
2 tablespoons honey
Kosher salt and freshly cracked black pepper
1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette 2 oranges, segmented
2 avocados, cut into eighths
1/4 cup extra-virgin olive oil
Instructions: In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour. Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6278,"Glazed Baby Carrots with Bourbon and Maple Syrup 1 pound baby carrots, rinsed and tops removed Sea salt 1 tablespoon butter 3 tablespoons bourbon whiskey 1/4 cup maple syrup Pinch freshly cracked black pepper Instructions: Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside. In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 6279,"Drunken Cucumber Noodles 2 tablespoons low-sodium soy sauce 1 tablespoon fish sauce 1/2 teaspoon cornstarch 2 tablespoons hoisin sauce 1 tablespoon Thai chili paste (I used sambal)
1 1/2 teaspoons toasted sesame oil 1 tablespoon peanut oil 8 ounces ground chicken 1 small yellow onion, halved and sliced root to stem 1 orange bell pepper, cut into 1/2-inch dice 1 medium clove garlic, minced 1 cup grape tomatoes, halved 2 scallions, thinly sliced 1 pound cucumbers, cut into noodles with a spiralizer on a medium setting 3 tablespoons fresh Thai basil leaves Instructions: In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil. Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later. Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more.
Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6280,"Texas Style Pesto with Pork Tenderloin and Spanish Rice 2 cups fresh cilantro leaves 1 tablespoon finely chopped jalapeno pepper 1/4 cup toasted pecans 2 cloves garlic, peeled 1/4 cup lime juice 1/2 cup grated Parmesan Salt and freshly ground black pepper 1/2 cup canola oil 1 teaspoon olive oil 1/2 cup diced onions 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 tablespoon chopped garlic 3 cups chicken stock 2 cups basmati rice 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons chopped fresh cilantro leaves, for garnish 4 (8-ounce) pork tenderloins Instructions: Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use. To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve. To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro. ","[Chardonnay, Tempranillo, Garnacha, Barbera]" 6281,"Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta 6 tablespoons (3/4 stick) butter, plus more for baking dish 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, diced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, chopped 2 tablespoons freshly chopped rosemary leaves 1 pound baby bella mushrooms, chopped Salt and freshly ground black pepper 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely chopped 2/3 cup freshly grated Parmesan 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 1 cup canned low-salt chicken broth, plus more if needed 2 large eggs, beaten 1/4 cup chopped fresh Italian parsley leaves Instructions: Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes. In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients. Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 6282,"Chocolate Devil's Food Cupcakes 3/4 cup boiling water 3/4 cup cocoa powder 6 ounces butter 2 cups sugar 1 teaspoon fine salt 1 teaspoon vanilla extract 3 eggs 2 1/2 cups cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk Ganache, recipe follows Violet Buttercream, recipe follows 8 ounces chocolate 3/4 cup heavy cream 2 tablespoons sugar 2 tablespoons butter 4 ounces egg whites 6 ounces sugar 8 ounces butter, cut into small pieces, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon violet essence Violet food coloring Instructions: Preheat the oven to 350 degrees F. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes. Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve. Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted. Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]

" 6283,"Hashed Browns 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions (white and green parts) Instructions: Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6284,"Stuffed Mozzarella and Chili Paste Hamburgers 2 pounds ground chuck Sea salt, preferably gray sea salt, and freshly ground black pepper to taste Fresh Mozzarella Chili Paste, chili flakes or anything hot 1 loaf good crusty bread, cut into 4 sections Instructions: Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce) patties by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a chunk of mozzarella and drizzle some chili paste or chili flakes on top of the mozzarella. Add a good twist of black pepper. Take another 3-ounce scoop of meat, make it flat in your hand and place right on top of the other half. Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast. Place the burger in the bread, and top with your favorite condiments. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 6285,"Torta Pasqualina 4 cups all-purpose flour, plus more for rolling (see Cook's Note) 1 teaspoon kosher salt 1/3 cup extra-virgin olive oil, plus more for brushing 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1/2 medium yellow onion, finely chopped 1 1/2 pounds Swiss chard, (about 2 large bunches) leaves and stems thinly sliced and kept separately Kosher salt and freshly ground black pepper 1 pound baby spinach 2 teaspoons dried marjoram 1 pound whole milk ricotta
1 cup grated Parmigiano-Reggiano 1/2 cup full-fat Greek yogurt 1/4 cup plain breadcrumbs 1/4 teaspoon freshly grated nutmeg 8 large eggs Instructions: For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour. For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more.
Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes.
Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture.
Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.) Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust.
Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper.
Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta.
Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.
","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 6286,"Garlic Bread Grilled Cheese 4 tablespoons garlic powder 3 tablespoons minced fresh parsley
2 tablespoons sugar
1 teaspoon seafood seasoning, such as Old Bay 1 clove garlic, minced 1 teaspoon salt
2 sticks (1 cup) butter, softened 8 slices bread 4 slices American cheese
4 slices fresh mozzarella
4 slices smoked Gouda
1 tablespoon olive oil Instructions: Preheat the oven to 400 degrees F. Mash the garlic powder, parsley, sugar, seafood seasoning, garlic and salt into the softened butter and blend very well. Spread the garlic butter on one side of each slice of bread. Arrange the bread, buttered-side down, on a work surface. Layer four of the slices with a slice each of the American cheese, mozzarella and Gouda; be sure that the mozzarella is in the middle. Top with the remaining 4 bread slices, buttered-side up. Heat a grill pan over medium heat until hot; brush with the oil. Add the sandwiches to the pan. Cook until grill marked, 30 seconds per side, then transfer to a baking sheet. Bake until the cheese is melted through, 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" 6287,"Slow-Roasted Goat Baguette (Chevre Roti Sur Baguette) 10 1/2 ounces preserved bean curd, liquid removed 1/2 cup fish sauce 2 tablespoons sugar 1 tablespoon pickled chiles 4 cloves garlic, crushed 2 lemongrass stems, white part only, finely diced 1 whole goat leg (about 4 1/2 pounds) 10 baguettes 5 bird's eye chiles, sliced 1 bunch coriander, leaves picked Pickled carrots, for garnish Instructions: For the marinade: Place the preserved bean curd in a large mixing bowl, and mash it with a fork until smooth. Add the fish sauce, sugar, chiles, garlic and lemongrass, and mix well. Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with plastic wrap and refrigerate overnight.
Remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan, and roast the goat uncovered for 20 minutes.
Reduce the oven temperature to 285 degrees F and continue roasting the goat, basting occasionally, until the meat is tender, the juices run clear and the goat has a dark, crisp crust, 3 to 4 hours.
Allow the goat to cool slightly. While still warm, shred the goat meat. Add some meat to each baguette, then garnish with some chiles, coriander leaves and pickled carrots. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6288,"Injera (Fermented Sourdough Bread) 1 1/2 pounds teff flour 1/2 pound barley flour 1/4 cup wheat flour Instructions: Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface. ","[Nebbiolo, Tempranillo, Garnacha, Riesling]" 6289,"Roasted Butternut Squash Salad with Warm Cider Vinaigrette 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Instructions: Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 6290,"Crunchy Peanut Caramel Nougat Candy Bar Nonstick cooking spray, for greasing 1/3 cup chunky peanut butter 1/2 teaspoon vanilla extract One 7.5-ounce jar marshmallow cream 1 cup granulated sugar 1/4 cup heavy cream or whole milk 1/2 stick unsalted butter 1 cup granulated sugar 3/4 cup heavy cream 1/2 cup light corn syrup 1/2 stick unsalted butter, cut into pieces 1 1/2 cups coarsely chopped roasted salted peanuts 2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife Instructions: Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side. For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes. Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel. For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts! Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes. Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars. For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6291,"Cold Cream of Watercress Soup 6 tablespoons olive oil 4 leeks, white parts only, thoroughly washed and chopped 3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped 6 cups chicken stock 5 medium baking potatoes, peeled and sliced Salt Freshly ground black pepper 1 cup creme fraiche or 1/2 cup each heavy cream and sour cream 1 teaspoon lemon juice Instructions: Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes. Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes. Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water. In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice. Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled. Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6292,"Melon Martini 3 ounces vodka 1 ounce Midori 1/2-ounce lime juice Slice of melon Instructions: Add vodka, Midori, and lime juice to a cocktail shaker, stir, strain into martini glass, garnish with slice of melon. ","[Prosecco, Sauvignon Blanc, Ros]" 6293,"Amaretto Chocolate Tart with Apricot Cream Butter, for greasing the tart pan 1 cup all-purpose flour, plus more for dusting 1/2 cup almond flour 1/3 cup slivered almonds 1/3 cup unsweetened cocoa powder 3 tablespoons sugar 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled 1/4 teaspoon fine sea salt 2 tablespoons iced water, plus extra, as needed 2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces) 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature 3 eggs, beaten 2 tablespoons amaretto liqueur 2 tablespoons sugar 1 teaspoons pure vanilla extract 1/2 cup heavy whipping cream 1/4 cup apricot jam, such as Bonne Maman 1/2 teaspoon pure vanilla extract Special equipment: One 9-inch tart pan with a removable base Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan. For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes. Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes. For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour. For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream. Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6294,"Oyster Pan Roast 1/4 cup clam broth or juice 1 tablespoon sweet butter 1/4 teaspoon celery salt 1/2 teaspoon Worcestershire sauce 6 extra-select shucked oysters with juice 2 tablespoons sweet chili sauce 2 cups half-and-half 1 piece white toast 1 teaspoon sweet Hungarian paprika 1 package oyster crackers Instructions: In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling. Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6295,"Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy 1 1/2 pounds ground veal 1 pound ground beef Salt and pepper 2 cloves garlic, grated or minced 1 large egg, plus 1 egg yolk 2 handfuls grated Parmigiano-Reggiano 2 handfuls plain bread crumbs 3 tablespoons sliced or finely chopped sage leaves 3 tablespoons extra-virgin olive oil 8 ounces Gorgonzola 1 tablespoon butter 2 fresh bay leaves 1 onion, finely chopped 1 cup chicken stock 1 (15-ounce) can crushed tomatoes 1/2 cup cream Instructions: Preheat oven to 400 degrees F. Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes. Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 6296,"Moscow Mule 36 ounces chilled ginger beer 2 cups chilled vodka 1 lime, juiced Instructions: Fill a 2- or 3-quart pitcher halfway with ice. Add the ginger beer, vodka and lime juice. Stir to combine. Serve in copper mugs (or a regular glass will work!). Enjoy! ","[Vodka, Ginger Ale]" 6297,"Double Chocolate Silk Pie 24 chocolate sandwich cookies 5 tablespoons salted butter, melted 4 ounces unsweetened baking chocolate 1 1/2 cups sugar
2 sticks (1 cup) salted butter, softened
1 teaspoon vanilla extract
4 large eggs
Whipped cream, for serving
Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool. For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit. In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined. Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 6298,"Baked Cheese Crepes 6 large eggs 1/3 cup whole milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 tablespoons (about) unsalted butter 8 ounces fontina cheese, cut into 1/2-inch cubes 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes 1/4 cup thinly sliced fresh basil leaves 1 cup Marinara Sauce, recipe follows 1/4 cup freshly grated Parmesan Instructions: Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes. 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 2 (32 ounce) cans crushed tomatoes 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) Yield: 2 quarts Prep Time: 10 minutes Cook Time: 1 hour 10 minutes ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 6299,"Wilted Greens with Bacon Vinaigrette 4 hearts romaine, chopped 4 slices bacon 2 tablespoons sugar 1/4 cup vinegar Kosher salt and freshly ground black pepper Instructions: Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6300,"Millionaire's Shortbread 2 sticks butter, cut into small pieces, plus more for preparing pans 2 cups all-purpose flour, plus more for preparing pans 2/3 cup sugar 1/2 teaspoon salt 2 (14-ounce) cans sweetened condensed milk 2 tablespoons butter 3/4 pound good-quality milk chocolate Instructions: Preheat the oven to 350 degrees F. Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 6301,"Fried Fish Sandwich Vegetable oil, for frying 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon kosher salt One 12-ounce bottle amber beer, such as Dos Equis 2 teaspoons hot sauce, such as Tabasco Two 6-ounce tilapia fillets, cut in half Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Lemon Tarragon Tartar Sauce, recipe follows 4 soft potato rolls, such as Martin's 1 head green leaf lettuce Lemon wedges, for serving 1 cup mayonnaise 2 tablespoons minced bread and butter pickles
2 tablespoons minced bread and butter pickles 2 tablespoons minced scallions 1 tablespoon capers, drained and coarsely chopped
1 tablespoon minced fresh tarragon 1 teaspoon stone ground mustard Zest of 1 lemon Juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce. Serve with lemon wedges. Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6302,"Gina's Vanilla Bean Champagne Cocktail 2 ounces peach nectar 1/2-ounce vanilla bean syrup, recipe follows Dry sparkling wine 1/2 cup water 1/2 cup sugar 1 vanilla bean Instructions: Add the peach nectar and vanilla bean syrup to a champagne flute. Top with sparkling wine and serve.; In a small saucepan, combine the water and sugar. Split the vanilla bean in half and scrape off the seeds with a paring knife. Add the seeds and the pod to the saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Simmer on low until thickened, about 5 minutes. Strain and let cool completely before using.; ","[Champagne, Prosecco, Cava]" 6303,"Malena About 10 1/2 ounces beef sirloin 7 ounces potatoes 1 tablespoon olive oil About 1/4 cup freshly ground black pepper About 1/4 cup diced leek About 1/4 cup freshly diced green onions About 1/4 cup red cabbage, thinly sliced About 1/4 cup mushrooms, thinly sliced White wine, to your liking 2 grams sweet potatoes, thinly sliced About 1/4 cup onions About 1/4 cup (or less) soy sauce Salt and freshly ground black pepper, to taste Red wine Balsamic vinegar Pinch sugar Pinch salt Hot sauce, optional Instructions: Place steak on grill or in oven and cook for about 3 minutes per side. Roast the potatoes in the oven until they are soft in the middle. In a pan, add oil and saute vegetables until al dente or cooked to a crisp. Season with salt. Add mushrooms and then add some white wine. Add the sweet potatoes and cook. Season vegetables with salt and pepper, to taste.; Salsa: In a small saucepan on low heat, add red wine and balsamic vinegar. Simmer until you reach a thick consistency. Add sugar and salt to your liking. To spice it up, add drops of hot sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 6304,"Pan-Seared Tilapia 2 tomatoes, seeded and chopped (about 2 cups) 1 small onion, chopped (about 1/2 cup) 2 tablespoons chopped fresh cilantro leaves 1 lime, juiced 1 tablespoon olive oil Minced fresh cl of choice, see Cook's Note* Canola oil, for frying 6 fillets of tilapia (about 6 ounces each) Sea salt and freshly ground black pepper Flour, for dusting Instructions: To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and cl. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish. Preheat the oven to 200 degrees F. Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking. While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary. Serve warm, passing the tomato salsa separately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6305,"Strawberry Chocolate Mini Trifles 1 pound strawberries 1/4 cup sugar 1 cup heavy cream
1 teaspoon pure vanilla extract
One 3.1-ounce box instant chocolate mousse mix, such as Dr. Oetker 2 cups coarsely crumbled chocolate wafer cookies
Instructions: Reserve 2 strawberries for garnish, then dice the remaining strawberries. In a medium bowl, combine the diced strawberries and 2 tablespoons of the sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert. In a large cold bowl, combine the heavy cream, vanilla and remaining 2 tablespoons sugar. Using a whisk or hand mixer, whip the cream to medium peaks. Transfer to a 1-gallon releasable plastic bag and refrigerate until ready to use. Prepare the mousse mix according to the package instructions. Transfer to a 1-gallon resealable plastic bag. Set aside about 1/4 cup of the crumbled chocolate wafer cookies for garnish. Fill the bottom third of each dessert cup with the remaining crumbled cookies. Cut about 1/2 inch off the bottom corner of the plastic bag filled with the mousse. Pipe the chocolate mousse into the cups, filling them about two-thirds of the way up. Top with the diced strawberries, filling up each cup to the top. Let chill about 20 minutes. To garnish: Cut about 1/2 inch off the bottom corner of the plastic bag filled with the whipped cream and pipe onto the chocolate mousse in each dessert cup. Sprinkle with the reserved crumbled cookies. Slice the remaining 2 strawberries into quarters. Place a strawberry quarter on top of each and refrigerate until ready to serve. The desserts should be served the same day they are made. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 6306,"cl Rub 1 tablespoon ancho cl powder 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon garlic powder 1 teaspoon cayenne pepper 3 ounces corn oil 3 ounces clarified butter 1/4 cup white onion (diced small) 2 cloves garlic (thinly sliced) 1 teaspoon ground cumin 2 teaspoon tomato paste 4 chipolte chiles (in adobo) 3 tablespoons light brown sugar 1 1/4 cups water 1/4 chopped cilantro 1/4 cup Sierra Nevada Pale Ale 2 teaspoons ground coriander 1 tablespoon corn oil 30 ounces cooked chopped spinach 4 ounces shallots, peeled and finely chopped 6 ounces grated Parmesan cheese 1 quart heavy cream 12 ounces butter, refrigerated until ready to use 1 1/2 tablespoons Kosher salt 2 teaspoons ground black pepper Instructions: To prepare the cl rub use a small saute pan and toast the ancho cl, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking. For the Chipotle cl Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill. For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper. ","[Syrah, Malbec, Tempranillo, Garnacha]" 6307,"Beef Tenderloin Filets with Habanero Butter One 2-pound center-cut beef tenderloin, cut into four 2-inch steaks Kosher salt and fresh cracked black pepper
1 tablespoon grapeseed oil
4 tablespoons unsalted butter
1 stick unsalted butter, room temperature 1 habanero, seeded, minced Zest and juice of 1 lime 2 tablespoons minced shallot
2 tablespoons minced roasted garlic, see Cook's Note
1 tablespoon minced parsley
1 teaspoon kosher salt
4 to 5 turns fresh ground black pepper
Instructions: For the beef tenderloin: Put a rack in the center of the oven and preheat to 150 degrees F, or lowest temperature setting. Season the steaks liberally all over with salt and pepper. Place on a rack over a roasting pan and cook until an instant-read thermometer reads 125 degrees F when inserted into the thickest part of a steak, about 90 minutes. Rest for 10 minutes. Meanwhile, make the habanero butter: Whisk together the butter, habanero, lime zest and juice, shallot, roasted garlic, parsley, salt and pepper. Refrigerate, covered, to firm up slightly. Set a large cast-iron skillet over high heat. Get it extremely hot, and then add the grapeseed oil. Add the rested steaks and cook for 1 minute to add color, turn and cook 1 minute on the second side. Add the butter; as soon it starts to melt spoon it over the meat, and then immediately remove the steaks from pan. Rest 8 minutes and serve with the habanero butter on top. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 6308,"Spaghetti and Meatballs 6 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tablespoons finely chopped fresh parsley leaves 1 cup milk 4 thick slices firm white bread, crust removed, cut into cubes, about 2 cups 2 pounds ground beef 2 pounds ground pork 1 egg 1/2 cup freshly grated Parmesan, plus more for serving Kosher salt and freshly ground black pepper 1/2 pound mozzarella cheese, cut into 10 (1-inch) cubes 2 cups heated Sugo Sauce, recipe follows 1 pound dried spaghetti 8 fresh basil leaves 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, chopped 1/2 bunch fresh basil leaves, hand torn 1 cup pitted Alfonso olives 2 tablespoons capers, drained 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed, liquid reserved Kosher salt and freshly ground black pepper Instructions: Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube. Preheat the oven to 350 degrees F. Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes. Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan. Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Yield: 2 cups ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 6309,"The Definitive Mashed Potato 2 pounds yellow Finnish potatoes 1/2 cup unsalted butter, at room temperature 1 tablespoon minced garlic 1 1/2 cups heavy cream, or more to taste Sea salt, preferably gray sea salt Freshly ground black pepper 1/2 to 2/3 cup extra-virgin olive oil Instructions: Preheat oven to 325 degrees F. Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter onto a baking sheet and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6310,"Buttery Garlic Herb Knots 1/2 recipe Simple Pizza Dough, recipe follows 16 tablespoons (2 sticks) unsalted butter, room temperature 2 tablespoons fresh thyme leaves, minced 2 tablespoons fresh rosemary leaves, minced 3/4 cup grated Parmesan, divided 10 cloves garlic, grated Bench flour 2 teaspoons kosher salt 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray Instructions: Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F. Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic. Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough. Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet. Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes. Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy! In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6311,"Ultimate Pumpkin Pie 2 cups all-purpose flour, plus more for dusting 5 teaspoons sugar Salt 12 tablespoons cold unsalted butter, cut into small pieces 1 15-ounce can pure pumpkin 2 tablespoons unsalted butter, softened Salt 3 large eggs, plus 1 egg white 1/2 cup sugar 1 cup heavy cream 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 cup pecans 1 cup fresh cranberries, or frozen, thawed and drained 1 2.3-ounce package amaretti cookies (about 12) Instructions: Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes. On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill. Place a baking sheet on the bottom oven rack and preheat to 375. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar. Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely. Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6312,"Salisbury Steak with Mashed Potatoes and Parsnips and Cress 3 large starchy potatoes, peeled and cut into chunks 2 parsnips, peeled and cut into chunks 1/2 cup milk or cream 1/4 cup finely chopped flat-leaf parsley Salt and freshly ground black pepper Ground nutmeg 1 1/2 pounds ground sirloin 3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce 1 egg 1/2 cup saltine crumbs 3 tablespoons grated onion and juice grate directly over meat 1 tablespoon extra-virgin olive oil 2 tablespoons butter 2 medium onions, chopped 1 bay leaf 2 cloves garlic, chopped 1 1/2 teaspoons ground or rubbed sage, half a palmful 2 tablespoons all-purpose flour 1 1/2 cups beef stock 4 cups loosely packed watercress Instructions: Preheat the oven to 425 degrees F. Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and parsnips and return them to the hot pot. Add the milk or cream and mash. Stir in the parsley, and season with salt, pepper and nutmeg, to taste. Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire, the egg, cracker crumbs, grated onion, salt and pepper, to taste. Cover a baking sheet with parchment paper. Mix meat to combine and form into 4 oval shaped loaves, no more than 1 1/2 inches thick and arrange them on a baking sheet. Drizzle with about 1 tablespoon extra-virgin olive oil and bake for 20 minutes. While meat is in oven, in a medium skillet over medium heat add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste. Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes. Sprinkle in the flour and stir 1 minute, then whisk in the stock, 2 tablespoons Worcestershire and season liberally with black pepper, to taste. Cook for 1 minute to thicken the sauce. Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes and parsnips and 1 cup of watercress leaves alongside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 6313,"Fudge Pops 3 cups milk 1/2 cup chocolate milk powder 2 tablespoons malted milk powder 2 tablespoons light corn syrup Instructions: In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze. Notes about the recipe: Why buy these when they're so easy to make. And the kids can do it themselves, as long as you clean up the counter afterwards. Buy popsicle molds at specialty cookware shops or a large discount store like target in the summer. I used to ride my bike up town to the dairy store and buy these to keep me cool in the summer. We didn't have air conditioning so this was the alternative. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 6314,"Crispy Asian Brussels Sprouts Salad One 16-ounce bag shaved Brussels sprouts 1/4 cup olive oil Kosher salt and freshly cracked black pepper 2 tablespoons rice wine vinegar 1 teaspoon Dijon mustard Zest and juice of 1/2 orange 2 scallions, thinly sliced 1/2 cup toasted slivered almonds 1/2 cup fried wonton strips, for garnish Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly. Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste. Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 6315,"No Can Beato This Taquito 4 tablespoons olive oil 1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, seeded and diced
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro
24 corn tortillas
Canola oil, for frying Guacamole, recipe follows Tomatillo Salsa, recipe follows 3 ripe avocados, peeled and pitted 1 jalapeno, seeded and minced 1/4 cup diced red onion 1/4 cup diced tomato 1/2 bottle your favorite beer 4 tablespoons sour cream 1 lime, juiced Small handful fresh cilantro leaves (about 1/4 cup) Salt and pepper 8 fresh tomatillos Olive oil, for grilling 1/2 cup diced red onion 1 teaspoon minced garlic 1 teaspoon chopped fresh cilantro 1 tablespoon white vinegar 2 tablespoons hot sauce 1/2 cup plus 3 tablespoons diced tomato Salt and pepper 2 tablespoons sour cream Instructions: In medium saute pan over medium to high heat, add the oil, onion, red bell pepper, jalapeno pepper, potatoes, garlic and chicken. Saute until the chicken is cooked and the vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste. Deglaze the pan with the tequila and lime juice and let simmer until the liquid is almost evaporated. Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro. Wrap the tortillas in paper towels and microwave for 2 minutes to make the tortillas pliable. Place about 4 tablespoons of the chicken mixture on 1 tortilla, roll tightly and close with a toothpick. In large cast iron skillet, heat 1/2 inch of canola oil to 350 degrees F. Cooking in batches, add the rolls to the hot oil, placing them seam-side down. Cook until golden brown, about 2 minutes, and turn to cook the other side until golden brown. Remove and drain on paper towels. Remove the toothpicks and serve with the Guacamole and Tomtillo Salsa. Place the avocados, jalapeno, red onion, tomato, beer, sour cream, lime juice, cilantro, salt and pepper in a blender and puree. Rub the tomatillos with oil; grill until browned all over. Place the tomatillos in a blender with the red onion, garlic, cilantro, vinegar, hot sauce, 1/2 cup of the tomatoes and 1/4 cup of water and puree. Season with salt and pepper. Top with the sour cream and remaining 3 tablespoons tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6316,"Herbed Rice Pilaf 3 tablespoons unsalted butter 1 cup long-grain white rice 1 small onion, chopped 3 sprigs fresh thyme Kosher salt and freshly ground black pepper 2 cups chicken stock 2 tablespoons fresh flat-leaf parsley, chopped Instructions: Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6317,"Shrimp and Mango Summer Rolls 1/4 cup unsweetened coconut milk 3 tablespoons cashew butter 1 tablespoon agave nectar 1 tablespoon fresh lime juice 2 teaspoons fish sauce (nam pla) 1 to 2 teaspoons Asian chili garlic sauce 12 small shrimp, peeled and deveined One 1.76-ounce package vermicelli noodles (bean thread) 2 tablespoons mirin 1 large ripe avocado 1 large ripe mango 8 rice spring roll wrappers (banh trang) 24 Thai basil leaves or mint leaves Instructions: For the cashew sauce: Whisk the coconut milk, cashew butter, agave nectar, lime juice, fish sauce and chili garlic sauce in a bowl with 1 tablespoon water until smooth. For the summer rolls: Bring 4 cups water to a boil in a small pot and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise. Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool. Meanwhile, halve, pit, peel and slice the avocado into 1/4-inch slices. Peel, pit and slice the mango into thin strips and set aside. Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable. Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row on the basil. Place 2 slices of avocado across the shrimp, top with some vermicelli and finish with 2 mango slices. Fold in the sides of the wrapper and roll tightly. Place the roll on a tray with the Thai basil-side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6318,"Almond Logs 1/4 of the Ultimate Butter Cookie Dough 1 egg white, slightly beaten 1/4 cup finely chopped blanched almonds 1/4 cup sugar Instructions: Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Place the egg white into a shallow dish or pie pan. Mix the almonds and sugar into another shallow dish or pie pan. Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a strand about 12 inches long. Dip each strand first in the egg white, coating the strand on all sides, then roll the strand in the almond sugar mixture. Place the coated strands on the prepared baking sheet and cut each strip into 8 equal pieces. Separate each cookie slightly for baking. Bake at 350 degrees for 15 minutes until very lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6319,"Cranberry-Orange-Cinnamon Vodka Tonic 1 cup granulated sugar 6 fresh or frozen and thawed cranberries
One 2-inch strip orange peel
2 tablespoons freshly squeezed orange juice
1 shot (1 1/2 ounces) best quality cinnamon vodka 1 teaspoon orange liquor, such as Triple Sec
Plain, cranberry or orange flavored tonic water
Instructions: For the simple syrup: Bring the sugar and 1 cup water to a boil in a small saucepan. When the sugar is completely dissolved, remove the saucepan from the heat and cool the syrup to room temperature. For the vodka tonic: Muddle the cranberries, orange peel and 1 to 2 tablespoons simple syrup (depending on how sweet you like your drink) in a rocks glass. Add the orange juice, vodka and orange liquor, fill 3/4 of way with the tonic and add ice cubes. Serve immediately. Reserve the remaining simple syrup for another use. It will keep in the refrigerator, covered, for up to 1 month. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 6320,"Bruschetta 8 ripe tomatoes 8 slices large country bread 8 cloves garlic 16 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Blanch the tomato in boiling, salted water for about 15 seconds. Drain and plunge into ice water. Drain and peel. Cube the tomatoes and drain again to remove excess moisture. Cut the slices of bread in half and toast them on both sides until golden brown and crispy. Peel the garlic and cut in halves. Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil. Top the slices with crushed tomato pulp. Season with salt and pepper. Serve immediately. 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, Vermentino, Sauvignon Blanc, Pinot Grigio]" 6321,"Grilled Chicken Salad with Chipotle cl Dressing and cl Lime Tortilla Crisps 3/4 cup barbecue sauce 1/4 cup red wine vinegar 1/2 cup olive oil 1/2 avocado, peeled, seed removed, and large diced 1 chipotle chili in adobo 2 chili lime tortillas Spray olive oil 6 cups mesclun greens 4 boneless, skinless chicken breasts, grilled, julienned Favorite salsa Instructions: To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use. To make the tortillas, preheat the oven to 450 degrees F. Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy. To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 6322,"Mini Meatball Sliders 2 pounds ground beef (preferably chuck) 1/2 cup panko or other breadcrumbs 1/2 cup whole milk 2 cloves garlic, minced Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1/2 onion, diced 1 24-ounce jar marinara sauce 24 dinner rolls 2 cups grated mozzarella cheese Instructions: Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.) Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes. When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 6323,"Pork Lovers Baked Beans 2 tablespoons butter 1 large onion, diced
1 jalapeno, seeded and chopped
1 pound Mexican chorizo
Three 28-ounce cans baked beans
1/2 cup mustard
1/4 cup barbecue sauce
1/4 cup ketchup
Several dashes hot sauce
6 thin slices bacon Instructions: Preheat the oven to 325 degrees F. Melt the butter in a saucepan over medium-high heat and fry the onion and jalapeno for a couple of minutes. Add the chorizo and saute until almost cooked, about 5 minutes. Pour onto a paper towel-lined plate to drain excess grease from the chorizo. Pour the beans into a 13-by-9-inch baking dish. Add the mustard, barbecue sauce, ketchup and hot sauce. Add the chorizo mixture and stir it all together. Lay the bacon slices on top and bake until the beans are bubbly and the bacon is brown, about 1 hour. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 6324,"Fresh Corn \Grits
4 ears corn 1 large onion
8 fresh thyme sprigs
4 garlic cloves
3 bay leaves
1 tablespoon black peppercorns
Extra-virgin olive oil, for coating the pan
Kosher salt
Instructions: Preheat the oven to 425 degrees F. Pull back the husks from the corn to expose about 3 inches of the cob. Place the corn on a sheet pan. Quarter the onion and add it to the sheet pan. Roast until the husks start to brown and the corn is just cooked, about 20 minutes. Remove the husks and silks from the corn. Stand each cob on its end in another sheet pan and, holding the top, slice downward along the cob to remove the kernels. (Doing this over a sheet pan catches the kernels for you.) Set the kernels aside. Place the cobs, roasted onion, thyme sprigs, garlic, bay leaves and peppercorns in a pot and cover with water. (If you need to, snap the cobs in half to fit into the pot.) Bring to a boil, then reduce to a gentle simmer for 45 minutes to make a stock. Place half of the corn kernels in a blender with one ladle of the developing stock and puree until smooth. Transfer the remaining kernels to a cutting board and roughly chop. Coat a large saute pan with some olive oil and set over medium-high heat. Add the chopped corn mixture to the pan and cook just to sweat and soften it, 3 to 5 minutes. Scoop up some of the roasted onion pieces from the stock and add to the corn mixture. Pour in the corn from the blender and 1 cup of the corn stock. Cook until the grits thicken to a porridge-like consistency, another 5 minutes or so. If they are too thick, add more stock; if too think, cook them a bit longer. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6325,"Positively, Absolutely, Not Real Bouillabaisse 1 pound raw fish heads, bones, tail, and lobster tail shell 4 whole fresh bay leaves 1 teaspoon coarse sea salt 1/2 teaspoon whole black peppercorns 6 cups water 1/2 cup olive oil, divided 6 ounces onion, coarsely chopped 3 ounces fennel bulb, coarsely chopped 1 teaspoon coarse sea salt, divided 1/2 cup dry white wine 1 (14 1/2-ounce) can diced tomatoes, undrained 1/4 cup fresh flat-leaf parsley, chopped 1 (3-inch) piece orange peel, optional 1/16 teaspoon saffron 8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature 8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature 2 cloves garlic, crushed 1/4 teaspoon cayenne pepper 8 ounces mussels, cleaned and beards trimmed, at room temperature 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature 1 baguette, sliced 1 clove garlic, cut in half 1 recipe Rouille, recipe follows, optional 1 large red bell pepper 3 large cloves garlic, peeled 1 fresh red cl, stem removed and seeded 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon coarse sea salt 1/2 cup olive oil Instructions: For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside. To make the stew: Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat. When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt. Saute until semi-translucent, about 10 minutes, stirring frequently. Deglaze the pan with the wine and scrape any bits from the bottom of the pan. Add the reserved fish stock, tomatoes, parsley, orange peel and saffron, if desired. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a simmer and cook for 15 minutes. Increase the heat to high. Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally. Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes. Discard any unopened mussels. To serve: Set the broiler to high. Lightly rub the baguette slices on both sides with the garlic. Place the prepared bread slices on a half sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes. Turn the slices over and broil for another 1 to 2 minutes. Top with Rouille, if desired, and serve with fish stew. Cook the bell pepper over a gas burner set to high, turning every few minutes, until the skin blackens and is thoroughly charred. Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 5 minutes. Remove the blackened skin from the pepper by rubbing with a clean kitchen towel. Pull out the stem and seed cluster and discard along with the skin. Place the roasted and skinned pepper, garlic, cl, lemon juice, and salt in the bowl of a mini-food processor. Process until smooth, 1 to 2 minutes. Stop and scrape down the side of the bowl once or twice. With the food processor running, slowly drizzle in the olive oil until thick. Serve with fish stew. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 6326,"Smoked Sausage, Butternut Squash and Wild Rice Soup 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks 2 tablespoons olive oil Salt Freshly ground black pepper 12 cups chicken stock 2 1/2 cups chopped onions 1 cup wild rice 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch 2 cups fresh corn kernels 1 1/2 cups half-and-half 1 tablespoon chopped fresh parsley leaves Instructions: Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 6327,"Mini Shrimp Rolls Kosher salt 1 bay leaf 1 pound medium shrimp, peeled and deveined 1 rib celery, minced 1 small shallot, minced 1 tablespoon chopped fresh tarragon 1/3 cup mayonnaise 1/2 teaspoon Dijon mustard 1/2 lemon, juiced Freshly ground pepper 12 slider rolls, split 3 tablespoons butter 1 clove garlic, minced Instructions: Heat the broiler. Bring a large pot of water to a simmer. Add a large pinch of salt, bay leaf and the shrimp and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking. Dry very well with paper towels and then chop the shrimp. Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp. Combine the butter and garlic together in a medium-size microwave-safe bowl and melt in the microwave until melted, about 20 seconds. Brush the top and bottoms of the rolls with the garlic butter. Place under the broiler and cook until toasted and golden brown, about 2 minutes. Add about 2 tablespoons of the shrimp mixture to the bottom bun and top with the remaining bun halve. Secure with a bamboo skewer. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6328,"Ginger O 2 (1 1/2 by 1-inch) slices fresh ginger, plus slices for garnish 1 slice orange Ice 3/4-ounce rum 3/4-ounce orange-flavored rum 2 ounces pomegranate juice 1-ounce fresh lime juice 1-ounce simple syrup (equal amounts sugar and water heated until sugar dissolves; cool) Splash soda water Instructions: Muddle the ginger and the orange in a glass with some ice. Add the remaining ingredients and strain into a glass filled with ice. Garnish with ginger slices and serve. ","[Rum, Pomegranate, Lime]" 6329,"Caribbean Blaze Shrimp 3 pounds small (25 to 30/ per pound) uncooked shrimp 1 medium onion 1 medium green pepper 1 medium red pepper 8 to 10 cloves fresh garlic 4 ounce (1 stick) butter 2 ounces coconut butter 1/2 teaspoon oregano 1 tablespoon salt 1/4 teaspoon ground cumin 1 ounce hot red pepper sauce 21 ounces tomato puree 1/2 cup Sherry Serving suggestion: 5 to 6 cups cooked white rice. Instructions: Peel and devein the shrimp (use deveiner). Finely chop the onion. Core and slice green and red peppers into 1/4-inch strips. Peel and mince garlic cloves. Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce. Cook at low heat for approximately 2 minutes, stirring occasionally. Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally. Add the tomato puree and Sherry. Cook at medium heat uncovered for 10 minutes. Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around the rice. Peel and slice kiwi into half moon shapes and use as a garnish. Voila! Turn the music on and enjoy a relaxing Caribbean feast! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6330,"Tuna Avocado Open-Faced Sandwiches with Crunchy Slaw and Five-Spice Oranges 3 tablespoons rice wine vinegar, plus more for drizzling 2 tablespoons toasted slivered almonds 3 teaspoons light soy sauce 1 teaspoon grated ginger 1 teaspoon honey 4 scallions, chopped Freshly ground black pepper 4 cups prepared coleslaw mix 3 tablespoons light mayonnaise 1 1/2 teaspoons toasted sesame oil Two 5-ounce cans solid white tuna packed in water, drained 4 slices whole wheat bread, lightly toasted 1 firm-ripe avocado 1/2 cup alfalfa or broccoli sprouts 3 oranges, cut into wedges 1/2 teaspoon five-spice powder Four 6-ounce glasses reduced-fat milk Instructions: Whisk together 2 tablespoons of the vinegar, the almonds, 1 teaspoon soy sauce, the ginger, honey, half of the scallions and some pepper. Toss with the coleslaw mix and set aside. Mix together the remaining scallions, vinegar and soy sauce, the mayonnaise, sesame oil, tuna and some pepper. Divide evenly among the slices of bread. Cut the avocado into thin slices, and fan a quarter of avocado across each sandwich. Garnish with the sprouts. Drizzle lightly with vinegar and sprinkle with pepper. Toss the oranges with the five-spice. Divide the sandwiches, slaw and oranges evenly among four plates. Serve with milk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6331,"Roasted Sweet Potato Wedges 5 garnet yams 1/2 cup olive oil (or enough to coat the yams) Salt and freshly ground pepper 1/4 bunch fresh parsley, chopped 2 cups canola oil, for frying Ketchup or other favorite condiment, for serving Instructions: Preheat the oven to 375 degrees F. Wash the yams and slice into 1/4-inch-thick wedges. Place the yams in a large mixing bowl and coat with the olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast the yams until tender to the touch, about 30 minutes. Put the canola oil in a frying pan and heat to 180 degrees F. Fry the yams on each side until the outside is brown and caramelized. Season with salt, pepper and the chopped parsley. Serve with ketchup or your favorite condiment. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 6332,"Rosemary Marinated Chicken Thighs with Spicy Orange Glaze and Orange-Pineapple Relish 2 tablespoons olive oil 1 red onion, coarsely chopped 4 cloves garlic, coarsely chopped 6 cups fresh orange juice 1 teaspoon cascabel cl powder Salt and freshly ground pepper 3/4 cup olive oil 3 cloves garlic, chopped 2 tablespoons chopped fresh rosemary 8 chicken thighs, skin on Salt and freshly ground pepper Spicy Orange Glaze 2 oranges, peeled and segmented 1/2 pineapple, peeled and diced 1 red onion, thinly sliced 1 tablespoon chopped fresh rosemary 1/4 cup red wine vinegar 2 tablespoons olive oil Salt and pepper Instructions: Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside. Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side. Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper. ","[Cabernet Sauvignon, Syrah, Zinfandel, Chianti]" 6333,"The Best M&M Cookies 2 3/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 sticks (1 1/4 cup) unsalted butter, softened
1 3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups candy-coated chocolates, such as M&M's
Instructions: Sift the flour, baking powder, baking soda and salt into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6334,"Steak and Eggs Migas 1 tablespoon light brown sugar 1 tablespoon espresso powder 2 teaspoons cl de arbol powder 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons granulated garlic 2 teaspoons ground ginger 2 teaspoons granulated onion 2 teaspoons dried oregano Two 8-ounce hanger steaks 1 tablespoon EVOO, plus more for the pan 2 limes, halved 2 tablespoons fresh cilantro, finely chopped 3 medium plum tomatoes, seeded and diced 1 clove garlic, finely chopped 1 small jalapeno, seeded and finely chopped Kosher salt and freshly ground black pepper Hot sauce, for seasoning 8 corn tortillas 1 tablespoon cold unsalted butter 8 large eggs, beaten Kosher salt and freshly ground black pepper 1 bunch fresh cilantro, finely chopped 1 bunch spring onions, thinly sliced on the bias Instructions: For the steak rub: Combine the sugar, espresso powder, cl de arbol powder, coriander, cumin, granulated garlic, ginger, granulated onion and oregano in a small bowl until well mixed. For the steak: Pound the steaks with a meat mallet to an even thickness. Coat the steaks with the oil and then rub with the steak rub. Heat a large cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Place each steak in the hot pan and cook until browned, about 4 minutes per side for medium rare. Remove from the heat and allow to rest 5 minutes before slicing on the bias. Reduce the heat to medium-high. Place the limes cut-side down in the hot pan and cook until slightly charred, 3 to 5 minutes. Remove from the heat and set aside until ready to serve. For the salsa: Place the cilantro, tomatoes, garlic and jalapeno in a medium bowl and stir to combine. Add salt, pepper and hot sauce to taste. For the eggs migas: Heat the tortillas directly over a flame or on a grill pan over high heat until heated through and just beginning to brown, about 1 minute per side. Remove from the heat. Slice the tortillas in half and then into 1/2-inch strips (the length of the strips will vary). Set aside. To a nonstick pan over medium heat, add the cold butter and cook until melted. Add the eggs and scramble slightly until beginning to come together but still runny, about 2 minutes. Add the tortilla strips and mix, cooking until the eggs reach desired consistency, 2 to 5 minutes. Season with salt and pepper. Top the sliced steak with some eggs and sprinkle with the chopped cilantro and spring onions. Serve with the salsa and charred limes on the side. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 6335,"Town House? Flatbread Crisps? Crusted Mahi Mahi with Curry Dill Aioli Vegetable oil, for frying 1 box Townhouse Flatbread Crisps 2 pounds mahi mahi, skin removed 2 teaspoons ground cumin 1 teaspoon curry powder 1 teaspoon chili powder 1 teaspoon Cajun seasoning Salt and freshly ground black pepper All-purpose flour, for dredging
4 eggs, beaten Curry Dill Aioli, for dipping, recipe follows 1 egg 3 egg yolks 1 tablespoon mild curry powder 1 tablespoon salt 1 teaspoon black pepper 1 cup olive oil 1/2 cup lime juice 1 small bunch fresh dill, chopped Instructions: Heat a pot of vegetable oil to 350 degrees F. Put the Townhouse Flatbread Crisps in the bowl of a food processor and pulverize to breadcrumb consistency. Slice the fish into 1 to 2-inch sticks and sprinkle with the cumin, curry powder, chili powder, Cajun seasoning, salt and pepper. Dredge the fish first in the flour, then the egg wash and lastly the cracker crumbs. Fry the fish until golden brown, about 3 minutes. Serve with the Curry Dill Aioli for dipping. In the bowl of a food processor, place the egg, yolks, curry powder, salt and pepper. Slowly drizzle in the olive oil to make a thick emulsion. Add the lime juice and dill and pulse to combine. Taste and adjust the seasoning if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6336,"Rendered Lard 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces 1/3 cup water Instructions: Preheat the oven to 300 degrees F. Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 6337,"Housemade Habanero Pickles 10 pounds pickling cucumbers, sliced into pickle-sized rounds 6 habaneros, sliced 1/2 cup chopped garlic
2.5 quarts apple cider vinegar
1 cup kosher salt
3 tablespoons pickling spice
Instructions: Put cukes, habaneros and garlic in a 5-gallon bucket. Meanwhile, bring vinegar, salt, pickling spice and 2 1/2 quarts water to a simmer in a large pot (do not boil). Pour into bucket. Let cool completely, refrigerated, then cover and continue to refrigerate 2 to 3 days more. ","[Rioja, Tempranillo, Garnacha, Barbera]" 6338,"Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice) 1 teaspoon finely chopped grapefruit zest 1 teaspoon finely chopped orange zest 1 teaspoon finely chopped lime zest 3 tablespoons unseasoned rice vinegar 2 tablespoons mirin 1/4 cup soy sauce Pinch sugar 12 shiitake mushrooms, cleaned and stems removed Peanut oil Salt and freshly ground black pepper 4 cups mizuna leaves Instructions: Dressing: Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes. Salad: Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces. Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing. ","[Pinot Noir, Sauvignon Blanc, Riesling, Sparkling wine]" 6339,"How to Make Cauliflower Mashed Potatoes | Mock Garlic Mashed Potatoes 1 medium head cauliflower 1 tablespoon cream cheese, softened 1/4 cup grated Parmesan 1/2 teaspoon minced garlic 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt) 1/8 teaspoon freshly ground black pepper 1/2 teaspoon chopped fresh or dry chives, for garnish 3 tablespoons unsalted butter Instructions: Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6340,"Ed's Lobster Roll 4 (1 1/4 to 1 1/2-pounds) whole lobsters 1 cup mayonnaise (recommended: Hellmann's and Best Foods) 1/2 stalk celery, minced 1 tablespoon freshly squeezed lemon juice Salt and freshly ground black pepper 4 top-split hot dog rolls Butter, for grilling 1 tablespoon chopped fresh chives Instructions: Place the lobsters in a heavy stockpot filled with boiling water; boil until they float, about 15 minutes. Remove from the water and put in an ice bath. When chilled, shell the meat and clean by removing any cartilage in the claw and de-veining the tail. Chop the lobster into bite-size chunks.
Mix the lobster chunks, mayo, celery and lemon juice in a large bowl. Season the salad with salt and pepper.
Toast the buns with butter on a griddle top or in a pan until golden brown. Divide the lobster salad among the buns. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6341,"Arctic Char with Warm Lentils 3/4 cup French green lentils, rinsed and picked over 1 bay leaf Kosher salt 1 shallot, finely chopped 1/4 cup red wine vinegar 1 1/2 pounds skin-on arctic char or mackerel fillets, pin bones removed, cut into 3-inch pieces Freshly ground pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil 4 stalks celery, thinly sliced 2/3 cup packed fresh mint, roughly chopped 1/4 cup salted pistachios, chopped Instructions: Combine the lentils, bay leaf and a generous pinch of salt in a medium saucepan. Cover with water by 3 inches and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes. Meanwhile, combine the shallot, vinegar and 1/2 teaspoon salt in a large bowl; set aside. Season the fish on both sides with salt and pepper. Coat a large nonstick skillet with 1 tablespoon olive oil. Add the fish skin-side down, moving the pieces around so the skin is evenly coated with oil (it?s OK to crowd the fish in the pan). Set the pan over medium heat and cook, occasionally pressing down on the fish, until the skin is golden and the fish is mostly cooked through, about 15 minutes. Flip and cook until opaque, 30 seconds to 1 minute. Transfer to a plate. Drain the lentils and add them to the shallot mixture. Stir in the celery, mint, pistachios and remaining 1/4 cup olive oil; season with salt and pepper. Divide the lentil mixture among shallow bowls and top with the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6342,"Tomato and Mozzarella Fondue 1 bunch fresh basil leaves, cleaned 1 pint bocconcini mozzarella pieces Quick Tomato Sauce, recipe follows 1 (28-ounce) can whole peeled tomatoes 3 tablespoons extra-virgin olive oil 1 tablespoon minced garlic Salt and freshly ground black pepper Instructions: Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!; Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside. Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 6343,"Sunflower 1/2 tablespoon yeast 1 cup heavy cream, warmed 1 cup soy milk, warmed 1 cup butter, melted 4 egg yolks, beaten 1 tablespoon ground cinnamon 1 large acorn squash, cooked and seeded 1 cup sliced almonds 2 cups cornmeal 4 cups all-purpose flour 1 tablespoon salt 1 1/2 cups packed brown sugar 2 tablespoons butter 1/2 cup Chai green tea 1 cup chopped mango 1 teaspoon cinnamon 1 tablespoon maple syrup 2 cups chopped Swiss chard 2 cups goat cheese 2 cups chopped avocado 2 cups freshly chopped mint leaves 3 cups roasted sunflower seeds, divided 1 cup freshly chopped basil leaves 1 cup chopped tomatoes 1 cup grated carrots 1 cup chopped currants I cup chopped macadamia nuts 1 cup chopped almonds 3 tablespoons fresh lemon juice 1 tablespoon lemon pepper 1 teaspoon pure vanilla extract 1 teaspoon cinnamon 1 teaspoon brown sugar 8 slices Sunflower-shaped Acorn Squash Bread 4 tablespoons butter, melted Lemon and olive oil, to taste 1 cup Mango Butter Sauce Instructions: For the bread: In a large bowl, put the yeast and warmed heavy cream and soy milk. Let sit for a couple of minutes until the yeast is foamy. Add the melted butter and egg yolks to the mixture. Mix well. Add the cinnamon and mix well. Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture. Add the cornmeal and mix well. Add the flour, salt and sugar and mix well. Scoop the dough evenly into 2 (8 by10-inch) generously greased bread pans. Cover and let sit for 30 to 40 minutes. Preheat oven to 400 degrees F. Bake in a hot oven for 1 hour. Check for doneness by tapping the bottom of the loaf for a hollow sound. If not done, bake a couple of more minutes. Oven temperatures vary, so keep your eye on the bread. Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving. For the Mango Butter Sauce: Melt butter in microwave or in a skillet. Prepare the green tea and let it sit for 5 minutes. In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup. Blend until smooth. Serve with salads or over sandwiches. For assembly: In a large bowl, combine all the ingredients but 1 cup of sunflower seeds and mix very well. Put the 1 cup of sunflower seeds off to the side. Place the bread on the plates and distribute the mixture in the bowl evenly among them. Drizzle the lemon and olive oil lightly over the sandwiches. Cover with the bread tops. With the 4 tablespoons of melted butter, drizzle 1 tablespoon over each center of the top of the sunflower bread. Take the extra cup of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread. Serve wih Mango Butter Sauce, if desired. Decorate plate accordingly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6344,"Chunky Chili 2 tablespoons salted butter 2 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup all-purpose flour
2 pounds chuck roast, cut into 1-inch cubes
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
2 tablespoons cl powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
3 to 4 dashes hot sauce
One 330-milliliter bottle beer
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can black beans, drained and rinsed
1 1/2 cups sour cream
1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce 1/2 red onion, diced
1/2 cup fresh cilantro leaves
Instructions: Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours. Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside. Taste the chili and adjust the seasoning as needed. Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 6345,"Poached Chicken and Vegetables with Couscous 8 pieces boneless, skinless chicken breast (4 are for Portuguese Chicken recipe) Salt 1 large carrot, peeled and sliced diagonally into 1/2-inch slices 3 ribs celery, cut into 2-inch pieces on an angle 1 small to medium onion, cut into 1 1/2 inch chunks 1 bay leaf, fresh or dried 4 sprigs fresh thyme 6 cups chicken stock 1 cup instant couscous 10 blades chives, snipped or chopped, garnish 1/4 cup chopped flat-leaf parsley, for garnish Instructions: Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley. Refrigerate or freeze the whole breast pieces for Portuguese Chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6346,"Grilled Flank Steak with Mint-Cilantro Mojo and Grilled Carrots and Parsnips 1/4 cup reduced-sodium soy sauce 1 tablespoon jarred and pre-minced fresh ginger 1 tablespoon honey 2 teaspoons sesame oil 1 clove garlic 1/4 teaspoon ground black pepper 1 pound flank steak 1/3 cup cilantro leaves 1/3 cup mint leaves 1/4 cup chopped green onions 3 tablespoons water 1 tablespoon fresh lime juice 2 teaspoons olive oil 1 clove garlic Cooking spray 2 medium carrots, peeled 2 parsnips, peeled Instructions: In a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flank steak and shake to coat. Refrigerate 15 minutes and up to 24 hours. To make the mojo: In a blender or food processor, combine cilantro, mint, green onions, water, lime juice, olive oil, and garlic clove. Process until smooth. Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes, until crisp-tender, turning frequently. Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices. Serve steak with mojo drizzled over top and sliced carrots and parsnips on the side. ","[Malbec, Tempranillo, Syrah, Pinot Noir]

" 6347,"Creamy Red Pepper Soup 4 tablespoons olive oil 2 onions, chopped 2 carrots, peeled and chopped 3 garlic cloves, chopped 2 teaspoons chopped fresh thyme leaves 6 cups chicken broth 2 (12-ounce) jars roasted red bell peppers preserved in water, drained 1 russet potato, peeled and coarsely chopped 1/2 cup dry white wine 1 tablespoon sugar Salt and freshly ground black pepper 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes 1/2 cup mascarpone cheese Instructions: Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper. Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes. Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 6348,"My Mary's Italian Macaroni Salad 1 1/2 pounds tri-color fusilli 1 (8-ounce) bottle Italian dressing 1/2 pound prosciutto, cubed 1/2 pound mozzarella, cubed 1/2 pound provolone, cubed 1 can black olives 3 plum tomatoes, diced 3 stalks celery, diced 1 carrot, grated Instructions: In a large pot of boiling salted water cook macaroni until al dente. Drain and let cool in a large bowl. Add remaining ingredients and toss well. Serve cold or at room temperature. ","[Chardonnay, Pinot Grigio, Chianti, Vermentino]" 6349,"Whiskey Maple Sundaes with Candied Bacon 2 cups heavy cream 1/2 cup pure maple syrup
1/4 cup corn syrup
Pinch kosher salt
3 tablespoons whiskey
6 slices bacon (your favorite variety) 6 tablespoons pure maple syrup
3 tablespoons packed light brown sugar
1/2 gallon chocolate ice cream Two 1.4-ounce toffee bars, chopped Instructions: For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce has reduced and thickened, about 25 minutes. (The sauce should bubble slightly as it's cooking). Stir in the whiskey and take off the heat. Pour into a container and let cool to room temperature, then refrigerate until completely chilled, about 2 hours. For the candied bacon: Preheat the oven to 350 degrees F. Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar together in a small bowl until just melted, 15 to 20 seconds, then stir or whisk to combine. Brush the mixture on both sides of the bacon. Bake, rotating the pan halfway through, until crisp, about 15 minutes. Remove and let the bacon cool on the rack for a few minutes, then gently lift the bacon off the rack and set it back down. (Doing this will ensure it doesn't stick to the rack when it cools.) For the sundae: Using a 2-ounce scoop, put 3 scoops of ice cream in a dish. Drizzle some of the chilled maple whiskey sauce over the ice cream. Cut a slice of bacon in half and arrange in the dish. Top with the chopped toffee bars. Repeat 5 more times and enjoy! ","[Bourbon, Rye, Scotch, Port]" 6350,"Spanish Tortilla Omelet 1 pound Yukon gold potatoes, half peeled, half skin-on, small diced Salt 2 tablespoons unsalted butter, plus more as needed 2 tablespoons canola oil Freshly cracked black pepper 1 teaspoon smoked paprika 12 large eggs, lightly beaten 1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish 1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish 4 piquillo peppers, drained, patted dry and sliced 1 cup coarsely grated Manchego cheese 4 ounces soft goat cheese, optional Instructions: Bring a small pot of water to a boil, over medium heat and add the potatoes. Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes. Drain well and put the potatoes onto a baking sheet lined with paper towels. Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle. Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown. Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet. Melt some additional butter to a 6-inch nonstick saute pan over medium heat. Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves. Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork. Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes. Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs. ","[Rioja, Tempranillo, Garnacha, Cava]" 6351,"Mexican Red Rice 2 to 3 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups long-grain white rice 1 teaspoon achiote powder 1 bay leaf 2 cups canned crushed tomatoes 2 1/2 cups low-sodium chicken broth Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes, Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 6352,"Salmon in Corn Husks 1 cup water 1/2 cup long-grain white rice 2 tablespoons unsalted butter 1/2 cup minced leeks, white and pale green parts only 3 ounces fresh shiitake mushrooms, stems discarded and chopped
Salt and freshly ground black pepper 4 (6-ounce) skinless, center cut salmon fillets
8 corn husks, soaked in water for 30 minutes 2/3 cup clam juice 1/2 cup dry white wine 1 1/2 cups Mexican crema or creme fraiche 1 1/2 tablespoons chopped fresh dill 1 1/2 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper Salt and freshly ground black pepper
Instructions: In a medium saucepan, bring the water and rice to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, for 18 minutes. Remove from the heat and drain excess liquid, if necessary. Transfer the rice to a medium bowl. Melt the butter in heavy medium skillet over medium-low heat. Add the leeks and cook until softened, about 4 minutes. Add the mushrooms. Cover the skillet and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Uncover the skillet. Increase the heat to medium-high, and continue to cook until the liquid evaporates, about 3 minutes. Stir the mushroom mixture into the rice and mix well. Season with salt and pepper, to taste. Preheat the oven to 375 degrees F. Season salmon fillets on both sides with salt and pepper, to taste. Working in batches, put 2 corn husks lengthwise in front of you with the wide side in front of you, overlapping each other on the long sides. Divide the rice into quarters. Put 1/4 of the rice in the center of the husks. Put 1 salmon fillet on top. Fold the long sides and ends over the rice and salmon filling. Tie with kitchen string. Continue with remaining rice, salmon, and corn husks. Arrange them on a baking sheet and bake until the salmon is fully cooked, about 25 minutes. Serve with dill sauce. Dill Sauce: Combine the clam juice and wine in heavy small saucepan. Bring to a boil over high heat until reduced to 1/3 cup, about 5 minutes. Reduce the heat to medium and whisk in the crema. Simmer until reduced to 1 cup, about 5 minutes. Remove from the heat, then stir in the dill and cilantro. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6353,"Slow Cooked Pork Roast with Homemade Barbecue Sauce 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds 4 teaspoons Emeril's Original Essence 1 tablespoon salt 1 teaspoon cayenne pepper Homemade Barbecue Sauce, recipe follows 10-12 Sandwich Buns, for serving Classic Coleslaw, for serving, recipe follows 4 tablespoons unsalted butter 1 1/2 cups finely chopped onions 6 cloves garlic, finely chopped 2 1/4 teaspoons sweet paprika 2 teaspoons Emeril's Bayou Blast 2 teaspoons ground mustard 1 1/4 teaspoons salt 1/2 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper One 6-ounce can tomato paste 1 1/2 cups water 3/4 cup cider vinegar 6 tablespoons dark brown sugar 3/4 cup mayonnaise, homemade or store-bought 1/4 cup Dijon mustard 1/4 cup packed light brown sugar 3 tablespoons cider vinegar 2 tablespoons buttermilk 4 teaspoons celery seeds 1 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/8 teaspoon cayenne pepper 3 cups shredded green cabbage (about 1/2 head) 3 cups shredded red cabbage (about 1/2 head) 1 yellow bell pepper, finely diced 1 large carrot, shredded 1/2 cup grated yellow onion 1/4 cup minced fresh parsley leaves Instructions: Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours. Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!) Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes. Set aside to cool before serving. Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups) Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar. In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving. Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 6354,"Wolfgang's Beef Goulash 2 tablespoons extra virgin olive oil 4 cups onions, thinly sliced 1 tablespoon sugar 3 garlic cloves, minced 1 tablespoon caraway seeds, toasted and ground 1 1/2 tablespoons sweet paprika 1 teaspoon spicy paprika 2 tablespoons minced fresh marjoram leaves 1 teaspoon minced fresh thyme leaves 1 bay leaf 3 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 cups chicken stock 2 1/2 pounds beef shank, cut into 2-inch cubes 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Spaetzle, recipe follows 4 egg yolks 1 egg 1 3/4 cups milk 1 pound (about 3 cups) all purpose flour 1/4 teaspoon freshly grated nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup peanut oil Salt Pepper 2 ounces unsalted butter 1 tablespoon fresh minced parsley Instructions: In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side. In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour. Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days). Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6355,"New York Strip Steak with Sauce Robert over Baby Potatoes 1 tablespoon olive oil 1 shallot, minced 1 cup (about 3 ounces) white mushrooms, cleaned, trimmed and sliced 1/2 cup Merlot 2 teaspoons cornstarch 1 tablespoon water 2 teaspoons tomato paste 1 teaspoon Dijon mustard 1/4 cup demi-glace 2 teaspoons fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs) Salt and freshly ground black pepper 6 ounces bacon strips 1 large onion, diced 12 baby potatoes (about 3 pounds), sliced Salt and freshly ground black pepper 1/8 cup tablespoon minced scallions, white and tender green parts only Olive oil 6 (6 to 8-ounce) New York strip steaks Salt and freshly ground black pepper 1 pound steamed haricots verts, as garnish Instructions: For the sauce, heat the olive oil in a medium saucepan over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper, to taste. Turn heat down to medium-low, and allow to reduce and thicken. White the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm. Heat the oven to 375 degrees F for the steak, if you are finishing in the oven. Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with salt and pepper and sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium- rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4-inch thick slices. To serve spoon some potatoes, top with a \fan\ of steak slices and drizzle sauce over sliced steak. Garnish the plate with haricots verts. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 6356,"Holiday Cupcakes 1 box white cake mix 1/2 teaspoon peppermint extract White cranberry juice 1 container white icing 4 cupcakes Royal icing, recipe follows 4 blue colored candy canes, \U\ shape broken off to make a \cup handle\ and straight part broken into small pieces
1/2 container white icing 6 large marshmallows 4 small thin pretzel sticks or tooth picks
Cake decorating dots Orange slice jelly candy, cut into ting wedges for the nose 4 large yogurt covered pretzels 8 blue candy covered chocolates or blue jelly beans Fruit roll-up (recommended: Fruit by the Foot) 4 red gum drops 2 large egg whites or 5 tablespoons meringue powder 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted Food coloring, if desired Instructions: For the cupcakes: Bake according to package instructions for cupcakes, adding 1/2 teaspoon peppermint extract to batter and substituting white cranberry juice for water. For the Peppermint White Hot Chocolate \CUP\ cakes: Fill a zip top bag with icing. Snip a small corner of the bag and pipe icing onto each cupcake to look like whipped cream on top of the \cup. To add peppermint \handle\ for the \cup: Poke a small hole in the side of each cupcake using a chopstick or tooth pick and fill the hole with royal icing. Insert one end of the \U\ shape candy cane piece into hole and the other end into the icing to make your \cup\ cake. Sprinkle with crushed candy cane pieces. For the Snowman Cupcakes: Using a butter knife or spatula, lightly frost the cupcakes. Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the first half flat on the first marshmallow to form a torso then the second on it's side for a head. Thread a pretzel stick or toothpick through the bottom to secure marshmallows and stick into cupcake top. Use royal icing to attach cake decorating dots as eyes and buttons. Add a wedge cut from an orange slice candy for a nose. For the Reindeer Cupcakes: Using a butter knife or spatula, lightly frost each cupcake. Break the pretzels in half, and insert into the top of each cupcake for antlers. Use blue candy covered chocolates to make eyes. Cut fruit by the foot to make a mouth and place the red gumdrop in the center for the nose. With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies or cakes.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6357,"Oven BBQ Chicken 1 tablespoon vegetable oil 3 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 1/2 cups ketchup
1/4 cup apple cider vinegar
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce 3 1/2 pounds chicken legs and thighs
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes. Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 6358,"Chicken Thighs with Olives and Fennel 6 skinless, boneless chicken thighs (about 1 1/2 pounds), trimmed and halved 1 1/2 teaspoons ground coriander Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus 1/2 cup chopped fronds 2 leeks (white and light green parts), halved lengthwise, sliced 1/2 inch thick and rinsed 8 cloves garlic, crushed 1/2 cup large pitted mixed olives 1 lemon, quartered and sliced 1 cup low-sodium chicken broth Chopped fresh parsley, for topping Instructions: Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes. Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 6359,"Parsley Grits 6 cups water 1 1/2 teaspoons salt 1 1/2 cups quick-cooking grits 1/2 cup flat-leaf parsley leaves, roughly chopped 4 tablespoons butter 1/2 cup crumbled blue cheese Instructions: Pour the water into a large saucepan and place over high heat. Bring to a boil and add the salt, grits, and parsley. Stir well, lower the heat to medium and cook for 5 to 7 minutes, or until the grits are thick and creamy. Add the butter and blue cheese and stir well to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6360,"Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs 2 (15-ounce) cans chickpeas (garbanzo beans) drained 1 small jar, 6 ounces, roasted red peppers, drained well and coarsely chopped 1/2 lemon, juiced 2 cloves garlic, cracked away from peel 4 stems fresh rosemary, leaves stripped from stems Coarse salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, eyeball it as you drizzle it into recipe 1 package Everything flavor flat breads 1 pint grape tomatoes, rinsed 1 zucchini, sliced into 1/4 inch disks Instructions: Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 6361,"Southwest Breakfast Casserole 24 Ounces Ore-Ida? Southern Style Hash Browns 2 Cups Pepper Jack Cheese Shredded 1 Teaspoon Oregano Crushed 1 Red Bell Pepper 6 Eggs 3 Tablespoons Butter Melted Instructions: 1.Combine potatoes, cheese, and seasonings in 13\ X 9\ X 2\ baking dish, sprayed with non-stick cooking spray. Arrange pepper rings over top of potato mixture. 2.Crack one egg into each pepper ring, brush eggs with melted butter. Bake at 400F for 20 minutes or until egg whites are set and potatoes are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6362,"Honey Ham Sandwich 4 cups self-rising flour, plus more for dusting 1 teaspoon kosher salt
5 tablespoons salted butter, cubed and chilled 3 tablespoons shortening, chilled 1 1/2 cups buttermilk
10 tablespoons salted butter, melted 1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
12 thick-cut slices ham steak, halved 12 slices Swiss cheese
Instructions: For the biscuits: Preheat the oven to 475 degrees F. Sift together the flour and salt into a large bowl. Add the butter and shortening and cut together with a pastry cutter. Gently stir in the buttermilk using a fork. Knead the mixture a few times with your hands until the dough comes together. Tip the dough onto a floured surface and roll out to about 1/2 inch thick. Using a 3-inch round cutter, cut out 12 biscuits and transfer to a baking sheet. For the topping: Brush the biscuit tops with 2 tablespoons of the melted butter and bake until golden, 13 to 15 minutes. Allow the biscuits to cool slightly, 4 to 5 minutes. Meanwhile, whisk together the honey, Dijon, parsley and remaining 8 tablespoons melted butter in a small saucepan over medium heat. Bring to a simmer and remove from the heat. For the sandwiches: Preheat the broiler. Split the biscuits in half and return to the baking sheet cut-side up. Brush the cut sides with the honey butter. Place 2 halved ham pieces on the bottom of each biscuit and top each with a slice of cheese. Broil until the cheese is melted, 1 to 2 minutes. Carefully remove from the oven and pour over the remaining honey butter. Place the tops on the biscuits and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 6363,"Ron's Holiday Spice Cookies 6 ounces (1 1/2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 2 cups all-purpose flour (measured and sifted) 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/2 teaspoon salt 1/2 cup molasses 1 large egg 1/2 teaspoon vanilla extract 1/2 cup white granulated sugar, for rolling Instructions: Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine.
Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined.
On low speed, add the flour mixture in few additions. The dough will be soft and a bit sticky.
Refrigerate in a covered bowl for a minimum of two hours or overnight.
Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets.
Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough. Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets. Make sure to leave enough space between the balls, as they'll flatten out to twice their size.
Bake for 8 to 10 minutes. The dough balls would flatten and develop a crinkly crust, but will still be flexible. Gently remove to rack to cool completely. Store in an airtight container up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6364,"Chicken Enchilada-Stuffed Squash 2 small acorn squash, halved and seeded 1 tablespoon extra-virgin olive oil 1/2 white onion, diced 1 small poblano cl pepper, seeded and diced 1 clove garlic, grated 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 1 15-ounce can red enchilada sauce 2 1/2 cups shredded rotisserie chicken (skin removed) 1/2 cup fresh cilantro, plus more for topping 1 8-ounce package shredded Mexican-blend cheese (about 2 cups) Sour cream, for topping Instructions: Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper. Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 6365,"Lemon-Thyme Martini 2 cups water 2 cups granulated sugar zest of 1 lemon 1 handful fresh thyme sprigs 1/2-cup lemon-flavored vodka, such as Citron 1/4-cup Lemoncello candied lemon rind, for garnish Instructions: To make the herb-simple syrup for the martini, combine the water, sugar and lemon zest in a pot over medium heat. Gently simmer for 3 minutes until the sugar is dissolved, swirling the pot over the heat now and then. Do not allow to boil or get dark. Put the thyme in a mason jar or glass container and pour the sugar syrup on top; allow to steep while it cools for 1-2 hours to infuse the herb flavor into the syrup. Strain to remove the solids.
In a martini shaker filled with ice, combine the vodka, Lemoncello, and 4 tablespoons of the herb-syrup. Shake well until frothy and strain into 4 chilled martini glasses. Float candied lemon rind in each glass for great presentation. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 6366,"Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate 3 tablespoons paprika 2 tablespoons light brown sugar 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons mustard powder 1 teaspoon chili powder Kosher salt and freshly ground black pepper 4 tablespoons canola oil 2 pounds pork tenderloin 3 tablespoons pomegranate molasses 2 tablespoons red wine vinegar 1 heaping tablespoon Dijon mustard 1 tablespoon honey (or more to taste) Kosher salt and freshly ground black pepper 2/3 cup extra-virgin olive oil 3 cups fresh cilantro leaves 1/2 cup grated Parmigiano 1/4 cup pine nuts
3 jalapenos, blistered and chopped 2 cloves garlic, chopped
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil 1 1/4 pounds Brussels sprouts, trimmed and halved 2 tablespoons canola oil Kosher salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons pomegranate molasses Toasted hazelnuts, finely chopped, for garnish Pomegranate seeds, for garnish Fresh cilantro leaves, for garnish Instructions: Preheat the oven to 375 degrees F. For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine. Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes. Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions. For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl. For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes. When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses. Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 6367,"Pear Vanilla Ice Pop 6 ripe organic Bartlett pears 2 cups organic evaporated cane juice or sugar 1 vanilla bean 1 to 2 tablespoons lemon juice 1/2 teaspoon salt Instructions: Peel and halve the pears and remove seeds with a spoon or melon baller. Combine 2 3/4 cups water and the sugar in a large saucepan over medium-high heat. Split the vanilla bean and scrape the seeds into the water. Heat until the sugar is dissolved and the syrup comes to a simmer, about 3 minutes. Submerge the pears in the vanilla syrup and cover. Cook over medium heat until the pears are tender in the center when poked with a knife, 15 to 20 minutes. Remove from the heat. Add the lemon juice and salt. Use an immersion blender to puree the mixture. Cool the mixture 10 minutes. Pour the mixture into 16 large ice pop molds (2 1/2 to 3 ounces each) and freeze for 6 hours or overnight. Run the popsicles under warm water briefly to unmold.; ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 6368,"Pittsburgh Salad 4 ounces white balsamic 1 ounce Dijon mustard 1 teaspoon salt 1/2 teaspoon ground white pepper 4 ounces 80/20 vegetable olive oil blend 1 head iceberg lettuce 2 ounces grapeseed oil 1 pound beef medallions 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 large vine ripe tomato, sliced 1/4-thick 1/2 cup red onion rings (1/4-inch thick) 1 cup crumbled blue cheese Instructions: For the dressing: In a small bowl, whisk together the vinegar, mustard salt and pepper. Next, slowly drizzle in the oil until smooth and emulsified. For the salad: Peel and clean the exterior of the lettuce head, then from top to bottom, slice and quarter the lettuce. Next, over medium-high heat, add grapeseed oil to a saute pan and allow to warm. Sprinkle both sides of each medallion with the salt and pepper, and then add the medallions to the pan. Allow the medallion to cook, in batches if needed, for 2 to 3 minutes on the first side, and then flip and repeat the process. After cooking the second side, remove and allow the medallions to rest. To build the salad, lay the lettuce on plate, and then add the tomato, onion, blue cheese and 2 ounces of dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6369,"Chocolate-Banana Mini Loaves Cooking spray 3/4 cup banana chips 1 17.1-ounce package banana-nut muffin mix 1/4 cup unsweetened cocoa powder 3/4 cup chocolate milk 1/4 cup vegetable oil 2 large eggs 3/4 cup semisweet chocolate chips 3/4 cup confectioners' sugar, sifted 2 to 3 tablespoons heavy cream 1/2 to 1 teaspoon banana extract Instructions: Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside. Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed. Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes. Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 6370,"Rumaki Teriyaki 1/3 cup teriyaki sauce, plus additional for basting 1 clove garlic, chopped
1/4 pound chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces
12 canned whole water chestnuts, drained and halved
12 slices bacon, halved crosswise
Instructions: Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour. Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki. Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 6371,"Formosa Sticky Ribs 2 tablespoons kosher salt 2 tablespoons cracked black pepper 1 tablespoon cinnamon 1 rack baby back ribs 2 teaspoons peanut or vegetable oil 2 tablespoons garlic, chopped 1/2 cup orange juice 1/4 cup sweet soy (kecap manis) 3 tablespoons sweet chili sauce 1 teaspoon black sesame seeds, for garnish 1 scallion, chopped, for garnish Instructions: Line a bamboo steamer basket with parchment paper and set the steamer in a wok. Add enough water to just touch the bottom rim of the steamer basket and bring the water to a boil. Cover the bamboo steamer with a lid. Mix together the salt, black pepper and cinnamon in a small mixing bowl and rub it all over the ribs. Cut the rack in half crosswise and lay the pieces in the steamer (it's ok if they overlap as long as the lid closes). Cover the steamer and steam the ribs until fork tender, about 1 hour, adding water to the wok as needed so the basket doesn't burn. Remove the ribs and let stand until cool enough to handle. Cut the racks into individual ribs. Drain and dry the wok and return to medium heat. Add the peanut oil and garlic and cook until the garlic softens, about 2 minutes. Pour in the orange juice, sweet soy and chili sauce and bring to a simmer. Reduce the heat to medium low, add the ribs and cook, tossing frequently, until the ribs are glazed and the sauce is sticky, 8 to 10 minutes. Transfer the ribs to a plate and garnish with the sesame seeds and scallions. ","[Shiraz, Zinfandel, Tempranillo, GSM Blend]" 6372,"Smoked Wild Irish Salmon Millefeuille 1 (16-ounce) smoked salmon fillet 1/2 pound Pomodoro confit tomatoes, recipe follows 1/2 pound crab meat 2 tablespoons Worcestershire sauce 1 tablespoon olive oil 1 celery stalk, shredded 1/2 pound Pomodoro tomatoes 1 cup sugar Instructions: Begin by slicing the salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil and mix. Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate. Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6373,"Sweet Potato Pudding 2 1/2 cups baked sweet potatoes pulp, scooped from the skin 1/2 cup packed light or dark brown sugar 4 large eggs 1/3 cup milk 2 tablespoons unsalted butter, melted 2 tablespoons pure vanilla extract 1 tablespoon corn syrup, preferably dark 1 tablespoon light or dark rum 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Praline topping, recipe follows 1/2 cup chopped pecans 1/4 cup chopped crystallized ginger 1/4 cup packed light or dark brown sugar 2 tablespoons unsalted butter, softened Instructions: Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature. In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding. ","[Chardonnay, Riesling, Moscato, Merlot]" 6374,"Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale 1 cup quinoa, rinsed well Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup (1/2 pint) grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1 small bunch dinosaur kale, finely shredded
1/2 English cucumber, cut into small dice
1/2 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
Zest of 1/2 and juice of 2 lemons
Zest of 1/4 and juice of 1 orange
2 tablespoons canola oil 1 small Spanish onion, diced
1 cup pomegranate juice
1/4 cup freshly squeezed orange juice
1/4 cup pomegranate molasses
1/4 cup red wine vinegar
3 tablespoons light brown sugar
2 cinnamon sticks
Finely grated zest of 1 orange
1/2 cup ketchup
1 tablespoon Dijon mustard
Kosher salt
1/4 teaspoon coarsely ground black pepper
12 quail, backbones and bottom leg joints removed, flattened, wings tucked Canola oil, for brushing
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly. Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become. For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes. Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving. For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes. Transfer to a platter and serve with the reserved barbecue sauce and the tabouli. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 6375,"Foil-Packet Barbecue Pork Chops with Succotash 4 boneless pork chops (1 inch thick, about 6 ounces each) Kosher salt and freshly ground pepper 1/2 cup barbecue sauce 1/2 cup hot pepper jelly 2 cups frozen lima beans, thawed 2 cups frozen corn kernels, thawed 1 15.5-ounce can hominy, drained and rinsed 2 scallions, sliced (white and green parts separated) 1 teaspoon chopped fresh thyme 4 tablespoons unsalted butter, melted Instructions: Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce. Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper. Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet. Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 6376,"Crab and Sushi Rice Fritters 1 quart canola oil (approximately, as needed for deep frying) 2 cups cooked sushi rice 1 tablespoon crab boil seasoning (recommended: Old Bay) 1/2 cup mayonnaise 1/4 cup chopped fresh parsley leaves 1/8 cup fresh lemon juice 1 pound lump crabmeat 3/4 cup rice flour 3/4 cup panko bread crumbs (Japanese) Salt and freshly ground black pepper Cocktail sauce, for dipping Instructions: Heat oil to 375 degrees F in a deep fryer. Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice. Fold in crabmeat, trying to avoid breaking up lumps. Mix rice flour and bread crumbs, and season with salt and pepper. Form crab mixture into \cocktail size\ balls and roll into flour/bread crumb mixture to coat. Deep fry in hot oil until golden brown and drain. Serve with cocktail sauce or your favorite dipping sauce. Cook's Note: Sushi rice is short-grained rice tossed with a dressing of vinegar, sugar and salt. Asian markets carry a packaged mix of this dressing as well as the short-grained rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]

" 6377,"Crepes with Mascarpone and Chocolate with Cherry Compote 1/2 cup whole milk, plus more as needed 2 large eggs
1/2 cup club soda
Kosher salt
1 cup all-purpose flour
3 tablespoons unsalted butter, melted, plus about 3 tablespoons for cooking the crepes
1 pound cherries, pitted and halved 3/4 cup granulated sugar
Grated zest and juice of 1 lemon
2 cups mascarpone cheese 3/4 cup chocolate chips or finely chopped chocolate
3/4 cup granulated sugar
1/2 teaspoon cinnamon
Powdered sugar, for dusting
Instructions: For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.) For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve. For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve. To make the crepes: In a small nonstick saute pan, melt 1?2 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will. Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on. When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together. Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun! To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6378,"Hawaiian Mahi-Mahi with Avocado Salsa 2 cups heavy mayonnaise 1 tablespoon minced garlic 1 cup olive oil One 46-ounce can pineapple juice 2 tablespoons Dijon mustard Four 8-ounce fillets mahi-mahi 3 tomatoes, diced 2 avocados, diced 1 medium red onion, diced 1/4 cup cut pineapple 1/2 cup diced jalape?os 1 bunch fresh cilantro, chopped 1/4 cup Key lime juice Salt and pepper Two 8-ounce cans black beans 3 tablespoons butter, melted 2 cups cooked quinoa Instructions: In a blender, mix the mayonnaise, garlic and 1/4 cup olive oil. Refrigerate. Mix the pineapple juice and mustard in a large bowl. Place the fish in the mixture. Cover and refrigerate for 1 to 2 hours. Combine the tomatoes, avocados, onion, pineapple and 1/4 cup jalape?os in a bowl. Add half the cilantro, the Key lime juice and some salt and pepper. Cover and refrigerate for 1 to 2 hours. In a blender, add the black beans, the remaining cilantro, remaining 1/4 cup jalape?os, 1/2 cup olive oil and salt and pepper. Blend until warm; if your blender will not warm it, pour into a saucepan and warm over low heat. Set aside. Remove the fish from the marinade. Sprinkle with salt and pepper. Heat a grill. Bathe the fish in the remaining 1/4 cup olive oil and grill, basting with the butter, for 2 to 3 minutes on each side. Remove from the heat. Make plates with 4 ounces bean pure, 4 ounces quinoa, the fish and the salsa. Finish with the a?oli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 6379,"Pork and Sweet Potatoes over Rice 1 tablespoon cornstarch 2 tablespoons brown sugar 3 tablespoons tamari 2 tablespoons sherry 3/4 cup pineapple juice 1/2 teaspoon dry ground ginger 1/2 teaspoons granulated garlic 3 tablespoons canola oil 1 pound pork tenderloin, cut into a 1/2 by 3-inch julienne 1 medium yellow onion, peeled and cut into 1/4-inch julienne 1 large sweet potato (about 1 1/2 pounds), peeled and cut into 3/8 by 3-inch julienne 1 large sweet red pepper, ribs, and seeds removed, cut into 3/8 by 3-inch julienne 1/2 pound snowpea, trimmed 4 scallions, trimmed and sliced into 1/4-inch diagonals Cooked white rice Instructions: In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
Serve over cooked white rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 6380,"Cosmopolitan Ice 1 1/2 ounces citrus-flavored vodka (recommended: Absolut Citron) 1/2 ounce orange liqueur (recommended: Cointreau or Grand Marnier) 1 ounce cranberry juice Freshly squeezed lime juice Orange peel for garnish Instructions: In a mixing glass filled with ice, add vodka, orange liqueur, cranberry juice, and freshly squeezed lime juice. Shake and strain into a martini glass. Garnish with orange peel.; ","[Vodka, Cranberry Juice, Lime Juice]" 6381,"Flag Cake 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract 2 half-pints blueberries 3 half-pints raspberries Instructions: Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6382,"Shaved Vegetable Salad 2 small candy cane beets 1 medium carrot 1 medium watermelon radish, halved Quarter of a head red cabbage
1/4 cup extra-virgin olive oil 1 teaspoon honey Juice of 1 lemon Kosher salt and freshly ground black pepper 1 small bunch watercress, washed and large stems discarded 2 tablespoons roasted salted pepitas 2 ounces fresh goat cheese, crumbled (about 1/4 cup) 1/3 cup fresh basil leaves, torn into pieces 1 tablespoon roughly chopped fresh chives Instructions: Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside. Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6383,"Winter Layered Salad with Beets and Brussels Sprouts 1 cup walnut halves 1 cup pearled barley 2 large pink grapefruits 3 tablespoons red wine vinegar 1 small shallot, finely chopped 2 teaspoons Dijon mustard 1/2 teaspoon honey Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 8 cups mesclun greens (about 5 ounces) 1/2 pound Brussels sprouts, thinly sliced 4 large cooked and peeled beets, cut into wedges (about 10 ounces) 1/2 cup pomegranate seeds Instructions: Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop. Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.) Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds. Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette. Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top. If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 6384,"DIY Instant Potato-Bacon and Chive Soup 1/3 cup instant mashed potatoes 2 tablespoons instant nonfat dry milk powder 2 teaspoons chicken or vegetable bouillon granules
1 teaspoon bacon crumbles (shelf-stable) 1 teaspoon dried chives 1/8 teaspoon garlic powder 1/8 teaspoon onion powder freshly ground black pepper Instructions: Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.) To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6385,"Cranberry Walnut Tart 1 1/2 cups confectioners' sugar 6 ounces (1 1/2 sticks) unsalted butter 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 egg 2 1/2 ounces (5 tablespoons or a little over 1/2 stick) unsalted butter 2 tablespoons plus 1 teaspoon all-purpose flour 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup dark corn syrup 1 egg 1/2 teaspoon vanilla extract 2/3 cup whole, fresh cranberries 2/3 cup walnut pieces Instructions: Preheat the oven to 350 degrees F. To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day. Preheat the oven to 350 degrees F. To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined. Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6386,"Fruit Pizza 6 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 1/4 pound unsalted butter. Slightly softened 1 pound cold, unsalted butter 3/4 cup cold water 4 pounds soft, dried figs, stems removed 1 pound dark raisins 1 pound pitted prunes 1 pound sugar (1 cup) 1 cup light corn syrup Grated zest of 4 lemons, plus grated zest of 2 lemons 4 cups water 8 ounces unsalted butter, soft 6 pounds pears, peeled and thinly sliced 1 egg, beaten Flour, for dusting work surface and sheet tray Instructions: For the dough, in large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work and work finely into flour. Cut cold butter into 1/2-inch pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should still be loose in bowl, not a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling.
For the fig topping, in a large saucepan, combine all but the last 2 ingredients and bring to a boil over medium heat, stirring frequently to dissolve sugar. Reduce heat and simmer for 30 to 40 minutes, until fruit is soft and thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest of 2 lemons and pulse in. Transfer to a bowl and allow to cool.
To assemble, on a floured surface roll dough into 2 rounds. Place parchment paper on sheet tray, and lightly dust parchment with flour. Place both dough rounds on sheet tray. Spread half of fig topping on each dough round. Top with thinly sliced pears. Fold dough over edges to form a rustic fruit tart. Brush dough folds with egg wash. Place baking sheet on bottom rack in oven Bake 25 to35 minutes in a preheated 375 degree oven, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut tart with pizza wheel to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6387,"Camembert & Prosciutto Tartines 6 to 12 (1/2-inch-thick) slices from a round rustic country bread, depending on the size of the loaf 2 (8-ounce) Camembert cheeses 12 to 15 thin slices Italian prosciutto 1/4 teaspoon dried thyme Kosher salt and freshly ground black pepper Minced fresh chives, for serving Instructions: Preheat the broiler. Position an oven rack 5 to 6 inches below the heat. Lay the slices of bread in one layer on a sheet pan. Slice both Camemberts 1/3 inch thick across, making about 12 slices from each. Place the cheeses on the bread in a single layer, cutting them to fit and covering most but not all of the surface of the bread. Cover the bread and cheese completely with a layer of prosciutto, sprinkle with the thyme, then sprinkle with salt and pepper. When the broiler is hot, place the sheet pan on the prepared rack and broil the tartines for 2 to 3 minutes (leaving the oven door slightly ajar), turning the pan once to brown evenly, until the prosciutto is browned and crispy. Watch the tartines carefully so they don't burn! Cut each tartine crosswise into 1 1/2-inch slices, sprinkle with chives, and serve warm. ","[Burgundy, Barolo, Chianti, Tempranillo]" 6388,"Crispy Pan Fried Bahamian Cracked Conch with Citrus Sauce 1/2 cup spiced rum 1/2 cup orange juice 1 tablespoon lemon juice 1 tablespoon lime juice 1 tablespoon sugar 4 tablespoons butter (not necessary but very yummy) 2 to 4 pieces conch, per person Flour, for dusting 1 egg, beaten with 3 tablespoons water, for egg wash Bread crumbs Oil, for pan frying Chopped cilantro, edible fresh flowers, for garnish Instructions: Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 6389,"Pulled Pork Ramen 2 pounds chicken bones 4 ounces kombu 4 ounces dried shittake mushrooms 2 ounces fresh ginger 2 ounces soy sauce 2 ounces rice wine vinegar 1 ounce bonito flakes 4 scallions 2 carrots 2 celery stalks 2 cloves garlic 2 tomatoes 1/2 lemon 1/2 pig foot Salt and pepper 1 1/2 pounds pork butt Olive oil, for cooking 12 ounces chicken stock 2 ounces fresh ginger 2 bay leaves 2 celery stalks 2 cloves garlic 2 tomatoes 1 onion 6 ounces ramen noodles Salt 1 ounce pureed pork lard
2 ounces cooked pork belly, warm
2 ounces bamboo shoots
1 ounce fresh arugula
1 ounce fresh spinach
1/2 hard-boiled egg, optional 1 ounce diced green onions Instructions: For the ramen broth: Put chicken bones, kombu, mushrooms, ginger, soy sauce, vinegar bonito flakes, scallions, carrots, celery, garlic, tomatoes, lemon and pig foot in a large stock pot. Fill with water and bring to a boil, then simmer on low heat for about 36 hours. Strain out solids. For the braised pork butt: Preheat the oven to 350 degrees F. Sprinkle salt and pepper all over the pork butt and pan sear in olive oil over high heat to brown all sides. Transfer to a baking dish and add the stock, ginger, bay leaves, celery, garlic, tomatoes and onion and bake for 2 hours 30 minutes to 3 hours. For the ramen: Cook noodles in salted boiling water to desired texture, 4 to 6 minutes. Heat 12 ounces broth in a pot. Put lard in a bowl and add hot noodles, then pour heated broth in bowl. Place pork belly and 4 ounces pork butt on top and add bamboo shoots. Top with arugula and spinach. Add hard-boiled egg if desired, and garnish with green onions. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, GSM]

" 6390,"Cheese-Stuffed Pork Chops Kosher salt 1/4 cup sugar 4 bone-in, thick-cut pork chops (6 to 8 ounces each) 1/2 medium head escarole 2 cloves garlic 4 tablespoons extra-virgin olive oil, plus more for brushing Freshly ground pepper 4 slices provolone cheese (about 2 ounces) 4 fresh sage leaves, chopped 1 (19-ounce) can cannellini beans, drained and rinsed Instructions: Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 6391,"Beef and Guinness Short Ribs 3 tablespoons extra-virgin olive oil 4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces Kosher salt and freshly ground black pepper 1 large yellow onion, diced 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, cut into 1/2-inch pieces 2 cups low-sodium beef stock, divided 1-pint stout beer (recommended: Guinness) Fresh green salad, for serving, optional Mashed potatoes, for serving, optional Instructions: Preheat the oven to 380 degrees F. In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours. Serve with a fresh green salad or on top of mashed potatoes, if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6392,"Creamy but Lean Chicken and Leeks 1 tablespoon butter 4 large leeks, white parts only, chopped 4 celery stalks, chopped 6 cups chicken broth 1/3 cup long grain rice or 1/2 cup medium or short grain rice Bouquet garni: 1/2 teaspoon dried thyme and bay leaf, a few parsley sprigs wrapped in cheesecloth Juice of 1 lemon Salt and freshly ground white pepper 2 whole skinless, boneless chicken breasts, cut into 1/2inch cubes 1/3 cup minced fresh parsley Instructions: Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender. Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6393,"Spicy Mojitos 1 cup sugar 1 jalapeno, halved and seeded
1 cup fresh mint leaves 2 limes, halved Club soda, for topping 9 ounces clear rum
Instructions: For the jalapeno simple syrup: Add the sugar, jalapeno and 1 cup water to a saucepan. Bring to a boil, stirring to dissolve the sugar. When the sugar is dissolved, remove from the heat and let cool for 1 hour. Remove the jalapeno before using. For the mojitos: Divide the mint leaves between two pitchers, and muddle. Squeeze the juice of 1 lime into each pitcher, then add the simple syrup, evenly divided. Fill the pitchers with ice and top off with club soda. Add the rum to one of the pitchers. Stir and serve.
","[Rum, Mezcal, Cacha?a, Vermentino]" 6394,"South African Sweet Potato Fritters Peanut oil for frying 1 pound sweet potatoes, peeled 1/2 cup flour 1 egg, beaten Salt and freshly ground black pepper, to taste Instructions: Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees. Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes. Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour. Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot. ","[Chenin Blanc, Riesling, Moscato, Vinho Verde]" 6395,"Bacon-Wrapped Double Pork Meatloaf 1 tablespoon vegetable oil 1/2 medium white onion, finely chopped (about 1 cup) 2 medium garlic cloves, minced Leaves from 4 sprigs thyme (about 1 teaspoon) 2 large eggs 1/2 cup well-shaken lowfat buttermilk 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds ground pork 1 pound bratwurst pork sausage, removed from casings and broken up 1 cup crushed saltine crackers (about 20) 1/4 cup finely chopped fresh Italian parsley leaves 8 strips bacon Instructions: Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside. Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside. In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture). Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 6396,"Branzino with Roasted Tomatoes, Olive Oil Poached Mushrooms 2 cups olive oil 8 ounces button mushrooms 2 tablespoons grapeseed oil 4 branzino fillets Salt and ground pepper 8 slices tomato, 1/2-inch thick Salt and ground pepper 1 cup white wine 1/4 cup fresh lemon juice 2 tablespoons minced fresh parsley 1 tablespoon minced garlic 2 tablespoons unsalted butter Instructions: For the mushrooms: In a saucepan over medium-high heat, add the olive oil to the pan and allow to heat until the verge of smoking. Then reduce the heat to medium and add the mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, and then remove. For the fish: In a nonstick saute pan, add the grapeseed oil over medium heat for 1 minute. Sprinkle the fish with salt and pepper, and then add the fish to the pan, flesh-side down. Cook for 2 minutes, flip the fish and turn the heat off. Allow the fish to finish with the residual heat for 2 minutes. Then remove the fish and allow to rest until serving. For the sauce: In the same pan, return to medium-high heat. Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute. Then flip the tomatoes and add the wine to deglaze the pan. Next, add the lemon juice, parsley and garlic. Remove the tomatoes and arrange flat on a serving plate, end to end. Allow the sauce to reduce by half, yielding 1/2 cup. Once reduced, turn the heat off and stir in the butter to finish the sauce. Then place the fish over the tomatoes, arrange the mushrooms and spoon the sauce over the fish. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 6397,"How to Make Homemade Beer Cheese | Ohio-Style Beer Cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour
2 cloves garlic, grated One 12-ounce bottle beer, preferably lager, at room temperature 1 tablespoon Dijon mustard
One 8-ounce block sharp Cheddar, grated
1/4 cup heavy cream
Kosher salt and freshly cracked black pepper
Soft or hard pretzels, for serving
Instructions: Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels. ","[Lager, Hefeweizen, Brown Ale, Riesling]" 6398,"Cava Sangria 1 bottle Spanish cava, chilled 1/4 cup white grape juice 2 tablespoons brandy 2 tablespoons simple syrup Ice cubes, for serving 1/2 cup sliced strawberries 8 mint leaves Instructions: Stir cava, grape juice, brandy, and simple syrup together in a pitcher. Serve over ice, garnished with strawberries and mint. ","[Cava, Prosecco, Sparkling Shiraz]" 6399,"Korean BBQ Pizza 3 to 4 ounces thinly sliced rib-eye (1/4 inch thick) 1/2 cup store-bought Korean BBQ marinade 1 cup shredded mozzarella
One 12-inch pizza dough (homemade, recipe follows, or store-bought) Thinly sliced scallions, as desired 1 cup arugula
Store-bought spicy chili vinaigrette, as needed Toasted sesame seeds, for sprinkling 4 1/4 cups bread flour, plus more for rolling 1 teaspoon instant yeast
2 cups cold water
3 teaspoons kosher salt
Olive oil or nonstick cooking spray Instructions: Marinate the rib-eye in the BBQ marinade for at least 6 hours and up to overnight. Preheat a pizza stone or baking steel in the oven to 500 degrees F or as high as your oven will go for 1 hour before baking. Spread the mozzarella on the base of the pizza crust. Top with the rib-eye and as many scallions as you like. Bake until the crust is golden brown and the beef begins to caramelize and cook through, 8 to 10 minutes. Toss the arugula with some chili vinaigrette to taste. Remove the pizza from the oven, slice into 6 pieces and top with the arugula. Sprinkle with sesame seeds and serve. Combine the flour and yeast in the bowl of a stand mixer with a dough hook. Add 1 3/4 cups of the water (reserving 1/4 cup to add if necessary) and mix on low speed for 1 minute. Add the salt and continue to mix for another 3 minutes, adding reserved water if the dough seems dry. Let the dough rest for 10 minutes, then mix again on medium-low speed until the dough no longer sticks to the side of the bowl, about 2 minutes. The dough should still be tacky to the touch, but not too wet and sticky that it does not hold its shape. If the dough is still too dry, slowly add water 1 tablespoon at a time. If it is too wet, gradually mix in flour by the tablespoon until you reach the desired consistency. Do not overmix the dough. Transfer the dough to a well-floured counter and begin to gently roll the dough into a ball. Using a sharp knife, cut 6- or 9-ounce pieces and form into a tight ball (6-ounce dough ball for a 10-inch crust and 9-ounce dough ball for a 12-inch crust). Place the dough balls on a baking sheet covered in olive oil or cooking spray to prevent them from sticking to the sheet. Brush the dough balls with additional olive oil. Cover the dough balls in plastic wrap and let sit at room temperature for 30 minutes. Then place the dough balls in the refrigerator and let them rest 24 hours. The next day, remove the dough balls and let sit at room temperature for 1 to 2 hours prior to making pizzas. Push out the dough by hand or use a rolling pin until you reach the desired shape. Place the crust onto a well-floured pizza peel and top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 6400,"Stuffed Crab Claws 1 pound shrimp, shelled, deveined, and chopped 5 ounces bamboo shoots, chopped 1 teaspoon salt 1 teaspoon chicken bouillon powder 1 teaspoon sugar 2 1/2 teaspoons sesame oil 1/2 teaspoon pepper 8 teaspoons cornstarch 10 cocktail crab claws 3/4 cup bread crumbs 6 cups frying oil Instructions: In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste. Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick. Roll the stuffed shrimp ball in the bread crumbs. Deep fry in 350 degree oil for 5 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6401,"Vegetable Sushi 1 1/4 pounds sushi rice (2 3/4 cups) 3 cups water 1/4 cup mirin, plus additional for moistening nori 5 sheets nori (1 package) 4 teaspoons wasabi powder, mixed with 2 teaspoons water 1/2 cup small-diced red onion 1 carrot, julienned 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 scallion, julienned (green part only) 1 hothouse cucumber, seeded and julienned 1 (10-ounce) jar pickled ginger 1/2 teaspoon wasabi powder 1/4 teaspoon water 1/2 teaspoon crushed red pepper flakes 1 teaspoon minced pickled ginger 1 teaspoon minced scallion (green part only) 1/4 cup white wine vinegar 3 tablespoons good soy sauce 1/2 teaspoon dark sesame oil Instructions: Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes. Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature. To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth. Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top. To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces. Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6402,"Roasted Peanut Milk Chocolate Ganache and Jelly Confection 8 ounces strawberry jam 8 ounces liquid pectin 8 ounces dry roasted peanuts 4 ounces agave syrup 2 ounces heavy cream 1/2 ounce milk chocolate 3/4 ounces heavy cream 1/4 teaspoon sugar Fresh cheese curds, for garnish Vanilla syrup, for drizzling Instructions: For the jelly confection: In a 1-quart saucepan, heat the strawberry jam and liquid pectin together until smooth and lump free. Place the strawberry and pectin mixture into twelve 2-ounce candy molds and cool. For the ganache: In a coffee grinder, combine the peanuts and agave syrup and process into a slightly coarse texture. Place the peanut mixture into a small microwaveable dish. Add the milk chocolate and heavy cream and microwave until smooth, about 30 seconds. Pour the mixture on top of the strawberry jelly in the candy mold. Refrigerate for 1 hour. Remove from the candy molds and serve. For the curds and whey: Mix the heavy cream and sugar together. Scoop the mixture into a ceramic spoon. Garnish with fresh cheese curds. Drizzle with vanilla syrup. Serve alongside the candy molds. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 6403,"Italian Fig Cookies 2 cups dried figs, hard tips discarded 1 1/2 cups dried dates, pitted 3/4 cup whole almonds, toasted and coarsely chopped 3/4 cup whole walnuts, toasted and coarsely chopped 1/2 cup orange marmalade 1/2 cup honey 1/4 cup brandy 1 teaspoon finely grated fresh orange zest 1 teaspoon finely grated fresh lemon zest 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 4 cups all-purpose flour 3/4 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks (1 cup) butter, cut into 1/2-inch cubes 1 large egg 1/2 cup milk 1 tablespoon vanilla 1 egg white beaten with 1 tablespoon water for egg wash Colored sprinkles, for decorating 1 cup raisins Instructions: To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours. To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal. In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes. Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets. On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes. Transfer to wire racks to cool. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 6404,"Perfectly Grilled Radicchio 4 heads radicchio 12 garlic cloves, minced 2 teaspoons crushed red pepper flakes 3 tablespoons fresh thyme leaves 2 cups extra-virgin olive oil 1/2 cup balsamic vinegar 1 pound mozzarella, cut into 16 pieces Salt and freshly ground black pepper Instructions: Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water. In a medium bowl, combine all ingredients except the mozzarella. Mix well. Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat. Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper. Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up. When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm. If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6405,"Jerk Plantain Chips 3 green plantains Coconut oil spray 1 tablespoon jerk seasoning
1 teaspoon kosher salt
Instructions: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks. Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick. Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt. Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 6406,"Crab Cake Sliders 18 mini potato buns 1/2 cup plus 2 tablespoons mayonnaise 2 tablespoons unsalted butter, melted, plus more for brushing 1 large egg 1 teaspoon Old Bay Seasoning 1 teaspoon Worcestershire sauce 1 teaspoon yellow mustard Kosher salt 1 pound lump crabmeat, picked through 10 strips bacon Finely grated zest of 1 lemon Freshly ground pepper Diced red onion, sliced tomatoes and lettuce leaves, for topping Pickles, for serving (optional) Instructions: Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight. Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper. Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes. Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6407,"Pesto Egg Toast 2 tablespoons pesto 1 teaspoon crushed red pepper flakes
2 large eggs
1 slice sourdough bread
2 tablespoons store-bought garlic mayonnaise
3 slices Gouda 2 to 3 thin slices heirloom tomato
Fresh basil leaves, for topping
Flaked sea salt and freshly ground black pepper
Instructions: Turn the oven to its broiler setting and position a rack in the middle of the oven. Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes. Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes. Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6408,"Grilled Vegetable Towers Six 1/2-inch-thick slices country-style bread 1/3 cup plus 1 tablespoon extra-virgin olive oil 2 Japanese eggplants, cut into sixteen 1/4-to-1/2-inch-thick rounds 1/2 teaspoon kosher salt 1/2 cup goat cheese, at room temperature (4 ounces) Zest of 1 large lemon 16 jarred sun-dried tomatoes, drained Special equipment: 1 3/4-inch round cookie cutter; 8 toothpicks Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Using a pastry brush, brush the bread on both sides with 1/3 cup oil. Using a 1 3/4-inch round cookie cutter, cut out 4 circles from each slice of bread. Grill the bread rounds until toasted, 1 to 2 minutes each side. Toss the eggplant rounds with the remaining 1 tablespoon oil and season with the salt. Grill until tender, about 3 minutes on each side. In a small bowl, mix together the goat cheese and lemon zest until smooth. Spread about 3/4 teaspoon of the mixture on 8 grilled bread rounds. Place an eggplant round on each and top with a sun-dried tomato. Repeat the layers and top with the remaining bread slices. Gently press the layers together. Secure with toothpicks and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 6409,"Acciugata Di Renato 1 clove garlic, lightly crushed 5 tablespoons olive oil 2 tablespoons water 2 anchovies 1 handful fresh flat-leaf parsley, leaves picked and chopped fine 1 tablespoon capers Kosher salt and freshly ground black pepper Instructions: In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic. Add the anchovies and if you kept the garlic whole, you can now remove it. Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 6410,"Instant Pot Chicken Cacciatore Dump Dinner 2 tablespoons extra-virgin olive oil 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (about 6 thighs)
Kosher salt and freshly ground black pepper
1 pound farfalle
3 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
1/4 cup pitted kalamata olives
2 tablespoons capers, with liquid
One 20-ounce jar marinara sauce, jar reserved
3 cups baby spinach or arugula, optional
Grated Parmesan, for serving
Fresh basil leaves, for serving
Instructions: Pour the olive oil into the pot of a 6- to 8-quart Instant Pot?. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly coated. Add the pasta, garlic, onion, olives, capers, olives and marinara sauce. Fill the empty jar with 2 1/2 cups water, tighten the lid and shake to remove any sauce left in the jar. Pour the water over the pasta mixture and stir until combined. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.\u202fAfter the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir the pasta.
Stir in the spinach. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to steam the pasta for 1 minute, just until wilted. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Sprinkle with Parmesan cheese and fresh basil before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6411,"Chicken and Sausage Scarpariello Arrabbiata 1 Tbsp. olive oil 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces 1 lb. hot or sweet Italian sausage links, cut into 1-inch pieces 1 lb. all-purpose potatoes, peeled and cut into 1/4-inch-thick slices (about 2 potatoes) 1 large onion, thinly sliced 1 small fennel bulb, trimmed and thinly sliced (optional) 1/4 cup red wine vinegar 1 jar (7 oz.) roasted red peppers, drained and thinly sliced 1 jar Bertolli? Arrabbiata Sauce Instructions: Heat olive oil in deep 12-inch nonstick skillet or 5-quart saucepot and brown chicken and sausage over medium-high heat. Remove chicken and sausage and set aside. Cook potatoes, onion and fennel in same skillet over medium-high heat, stirring occasionally, 10 minutes or until vegetables are tender and starting to brown. Stir in vinegar and roasted red peppers and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken and sausage to skillet. Simmer covered, stirring occasionally, 40 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh parsley. ","[Barolo, Chianti, Dolcetto, Tempranillo]" 6412,"Fruit-Cocktail Gelatin Cups 1/2 vanilla bean or 1 teaspoon vanilla extract 2 cups water 1 cup sugar 3 cups (total) fruit: pears, peeled, cored, cut in 1/2-inch chunks, pineapple, peeled, cored, sliced into 1/4 inch thick dice, peaches, peeled, pitted, cut into 1/2-inch chunks, and/or nectarines, pitted, cut into 1/2-inch chunks Seedless grapes, halved Orange segments Cherries, pitted Mango, peeled and cut into 1/2-inch chunks 2 envelopes gelatin (5 teaspoons) 4 cups apple juice 1/4 cup sugar Instructions: If using a vanilla bean, split in half and scrape seeds out. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat and simmer. Drop in the pear and pineapple and poach for 4 minutes. Remove with a slotted spoon and set aside. Drop in peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside. Drop in grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in cherries, and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last. When you have finished, put all of the fruit back in the syrup and set aside to cool down. Once cool strain the fruit and reserve. The syrup can be saved for another use. Mango may be added raw. Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice. Set aside. In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve. Stir in the reserved fruits and pour into 6-ounce footed cups. Chill several hours until set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 6413,"Champagne Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/3 cup milk
1/3 cup champagne
4 cups confectioners' sugar 2 sticks (8 ounces) unsalted butter, at room temperature
Pinch kosher salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons milk Green and pink gel food coloring, as needed Graham cracker crumbs, for topping Gum paste, tinted green, for topping Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 18 cups of two 12-cup muffin pans with paper liners. Sift together the flour, baking powder and salt in a medium bowl; set aside. In the bowl of stand mixer, cream the granulated sugar and butter until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low. Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture and finally the champagne. Mix until just combined. Using an ice cream scoop, fill each muffin cup two-thirds full with batter. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. For the buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired. Put 1/2 cup of the frosting in a one small bowl and another 1/2 cup in a second small bowl. Tint the first bowl a light shade of green and the second bowl a darker shade of green. Add 1/4 cup of plain frosting to a third small bowl and tint it pink. Add 1/4 cup of plain frosting to a fourth small bowl and leave it plain. Add enough of the green food coloring to the remaining plain frosting in the mixer bowl to tint it dark green (darker than the other 2 bowls of green frosting). For decorating: Frost the top of 12 of the cupcakes with an even layer of the darkest green frosting. Place the graham cracker crumbs in a small bowl and dip the edges of the cupcake in the crumbs, rotating to coat the edges. Make aloe plants by forming 12 teardrop-shaped pieces of green gum paste. Using scissors, snip the pointed end of each teardrop halfway to the bottom in one direction, then across in the opposite direction. Spread the tips gently and place one aloe plant onto each of the frosted cupcakes. Fill a pastry bag fitted with a large open star tip (no. 199) with one of the lighter shades of green frosting. Fit a second pastry bag fitted with a large closed star tip (no. 846) with the other lighter green frosting. Fill a pastry bag fitted with a small star tip (no. 15) with the pink frosting. Fill a pastry bag fitted with a small round tip (no. 2) with the white frosting. Pipe cacti onto the cupcakes using the 2 shades of green frosting. Pipe cactus flowers with the pink frosting and finish by piping small white dots on the cacti for the needles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6414,"Vanilla Wafers 7 ounces all-purpose flour 3/4 teaspoon aluminum free baking powder 1/2 teaspoon kosher salt 4 ounces unsalted butter, room temperature 3 1/2 ounces vanilla sugar 1 large egg 4 teaspoons vanilla extract 1 tablespoon whole milk Instructions: Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping. Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6415,"Valerie's Sangria One 750-milliliter bottle red wine 1/4 cup brandy
2 tablespoons bitter orange liqueur, such as Campari
2 tablespoons sugar
2 cups strawberries, hulled and sliced
2 oranges, sliced
1 Granny Smith apple, cored and chopped into 1-inch pieces
1 lime, sliced
1 1/2 cups sparkling water or seltzer
Instructions: In a large pitcher, combine the wine, brandy, orange liqueur and sugar. Mix until the sugar is dissolved. Then add the strawberries, oranges, apple and lime. Stir and chill in the refrigerator for at least 2 hours. Just before serving, add the seltzer and stir gently. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 6416,"Spiced Pecans 1 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon sweet paprika
2 tablespoons (1/4 stick) unsalted butter
1/4 cup (packed) light brown sugar
1 tablespoon soy sauce
2 cups pecan halves
Instructions: Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices. Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6417,"Maine Lobster Roll with Whole Lobsters Six 1 1/4-pound Maine lobsters 1 cup plus 1 teaspoon salt
6 tablespoons butter
6 New England-style hot dog buns
1 cup mayonnaise 1/2 teaspoon freshly ground black pepper 2 ounces lemon juice
6 leaves romaine lettuce 6 lemon wedges, for serving Instructions: Prepared a large ice bath. Fill a high-sided pot with a lid with 3 gallons water, then mix in 1 cup of the salt and bring to a rolling boil. Place the lobsters in the boiling water and cover the pot with the lid. Cook the lobsters for 8 minutes, and then remove them from the water and cool down the lobsters in the prepared ice bath. To remove the meat, pull the tail off of the body and break off the rear tail fins. Pull the tail meat out of the body-end of the tail using a fork. (The tail meat may not be totally opaque white like the claw meat will be. That is OK, it is properly cooked and in order for the tail to be tender it needs to be slightly less cooked than the claw meat). Cut the lobster tail into large chunks. Next, pull the bottom part of each claw directly down detaching it from the claw; if done correctly this will remove the cartilage from the claws. Then crack the claws and remove the meat. To remove the knuckle pieces, separate the sections and use a lobster pick to remove the pieces. Finally, remove the legs and line them up with the claws facing you. Cover with plastic wrap and use a rolling pin to push the leg meat out starting at the claws and rolling away from you. Repeat for the remaining lobsters. Heat a griddle or saute pan over high heat until it begins to smoke and then turn the heat down to medium-high. Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side. Once toasted, remove from the heat and split the buns open, and then hold for plating. In a bowl, combine the lobster, mayonnaise, remaining teaspoon of salt, the pepper and lemon juice, and gently mix to coat the lobster but not break up the meat. To plate the lobster roll, place one piece of the hot dog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat for the remaining rolls, and serve each with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6418,"Creamy Escarole and White Bean Dip 1/4 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, very thinly sliced 1 medium head escarole (about 12 ounces), hand-torn into large pieces 1/4 cup dry white wine 1 15-ounce can cannellini beans (do not drain) Kosher salt 1/2 teaspoon finely chopped fresh rosemary Fresh lemon juice, to taste Crackers and/or crudites, for serving Instructions: Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes. Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours. Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6419,"Healthy Grilled Summer Vegetable Spaghetti Foil Pack 2 medium juicy tomatoes, cut into 1/2-inch chunks 1 small Japanese eggplant, cut into 1/2-inch chunks 1 small zucchini, cut into 1/2-inch chunks 1/4 cup sundried tomato pesto 12 oil-cured olives, pitted and roughly chopped 4 cloves garlic, thinly sliced 2 tablespoons extra-virgin olive oil 1/4 teaspoon crushed red pepper Kosher salt 1 cup dry white wine 8 ounces whole-wheat spaghetti, broken into thirds 8 tablespoons grated Parmesan 1 large handful fresh basil leaves, roughly torn Instructions: Prepare a grill for medium heat. Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl. Combine the wine with 2 cups water in a large measuring cup or bowl. Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet. Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes. Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6420,"Grilled Giardiniera Salad Vegetable oil, for oiling the grill grates 2 cups white wine vinegar
3 tablespoons kosher salt
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon whole peppercorns
4 cloves garlic, smashed
3 cups mini rainbow peppers
4 medium carrots, peeled
4 serrano peppers
1 small head cauliflower, cut into 1-inch-thick steaks
2 stalks celery, leaves reserved
3/4 cup olive oil
1 tablespoon Dijon mustard 1 cup ricotta salata, grated
1 cup pitted black olives, halved
Grilled Italian sausage and hoagie rolls for serving, optional
Instructions: Preheat a grill for cooking on high heat. Clean and oil the grates with vegetable oil. Combine the vinegar, salt, sugar, oregano, peppercorns, garlic and 1 cup water in a small pot. Bring to a simmer, whisking occasionally, to make sure the sugar and salt are dissolved. Let cool completely. Place the rainbow peppers, carrots, serrano peppers and cauliflower steaks directly on the grill (do not grill the celery; keep it raw!). Grill until charred with grill marks, about 5 minutes a side. Set aside to cool on a wire-racked sheet pan. Once cooled, it's time to chop! Slice the carrots and celery 1/2-inch-thick on a sharp 45-degree angle bias. Keep the rainbow peppers and serranos whole. Cut the cauliflower florets off the woody stems and trim into individual 1-inch florets. Place the chopped veggies into a 1-gallon resealable bag or container. Pour the vinegar mixture directly on the veggies. Stir around and let sit in the fridge at least 3 hours, but ideally overnight. Drain the veggies from the brine and place on a paper towel-lined sheet pan. Reserve the brine. Arrange the pickled veggies in groups on a large, long platter, in other words, carrots, then peppers, then celery. Whisk together 3/4 cup of the brine with the olive oil and Dijon in a bowl until combined. Season to taste. Drizzle the vinaigrette over the veggies and top with the ricotta salata, celery leaves and olives. Or serve the veggies directly on freshly grilled Italian sausage or sausages sandwiches and top with ricotta salata, olives and celery tops! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6421,"Hearty Apple Almond Oatmeal 1 (1-ounce) packet instant oatmeal, unsweetened 1/2 cup hot milk or water 1 tablespoon almond butter 1 red apple, cored and roughly chopped 1/4 cup whole natural almonds 1/2 teaspoon cinnamon 2 teaspoons honey Instructions: Empty oatmeal packet into a small serving bowl. Add hot milk or water and almond butter; stir. Top with chopped apples, almonds, cinnamon and honey.; ","[Chardonnay, Riesling, Gewrztraminer]" 6422,"Butter-Basted Flat Iron Steak with Tomato Butter Sauce and Parsley Noodles Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Four 1/2-inch-thick flat iron steaks (1 1/2 pounds total) 6 tablespoons unsalted butter 2 sprigs fresh thyme 6 ounces egg noodles 2 tablespoons chopped fresh flat-leaf parsley 2 cups cherry tomatoes, halved 1 teaspoon balsamic vinegar Instructions: Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over medium-high heat. When it?s hot, add the oil. Sprinkle the steaks with salt and pepper and cook 2 steaks until browned on one side, about 4 minutes. Remove the steaks from the skillet. Add the 2 remaining steaks and cook until browned on one side, about 4 minutes. Flip these steaks and return the first 2 steaks to the skillet, raw-side down. Add 2 tablespoons of the butter and the thyme. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks until the meat is medium-rare, about 4 minutes more. Transfer the steaks to a rimmed plate to rest, reserving the skillet. Add the pasta to the boiling water and cook according to package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and toss with 2 tablespoons of the butter and the parsley. Put the tomatoes in the same skillet used to cook the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. When the tomatoes are very soft, remove the thyme sprigs and carefully mash the tomatoes with a slotted spoon or potato masher. Stir in the remaining 2 tablespoons butter and the vinegar until incorporated, adding up to 1/4 cup pasta cooking water if necessary to make a smooth sauce. Season with 1/2 teaspoon salt. Slice the steaks thinly against the grain and add any juices that accumulate to the tomato butter sauce. Divide the sliced steak among 4 plates and spoon some tomato butter sauce over the top. Serve with the noodles.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 6423,"Butternut Squash Pastasotto 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes Kosher salt and freshly ground black pepper 4 tablespoons olive oil 6 tablespoons unsalted butter, cut into cubes 10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage Half a small onion, finely chopped 1 pound penne pasta 1 1/2 cups dry white wine 3 1/2 cups low-sodium chicken broth
3/4 cup grated Parmesan 1/4 cup walnuts, toasted and chopped, optional Instructions: Preheat the oven to 425 degrees F. Toss the butternut squash with 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and bake, tossing halfway through, until tender and golden brown, about 30 minutes. Meanwhile, heat the butter and remaining 2 tablespoons oil in a large heavy bottom pot over medium-high heat until the butter has melted. Add the whole sage leaves and fry until crispy, but still vibrant green, about 3 minutes. Use tongs to remove them to a paper towel-lined plate.
Add the onion to the pot and cook, stirring frequently to make sure the butter does not burn, until tender and fragrant, 3 to 5 minutes. Add the pasta and stir to coat in the butter and onions. Toast the pasta in the pan, stirring frequently, until golden brown in spots, about 4 minutes.
Pour in the wine and cook, stirring frequently, until the liquid has been absorbed, about 5 minutes. Add 1 cup broth, and cook, stirring frequently, until absorbed, about 5 minutes. Repeat 2 more times until all the broth is absorbed and the pasta is cooked to al dente. Fold in the butternut squash, chopped sage, Parmesan, 1 1/2 teaspoons salt and a few grinds of pepper and stir until combined and creamy. Garnish with fried sage leaves and walnuts if using.
","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 6424,"Roasted Garlic and Carnitas Quesadillas 1 tablespoon plus 1 teaspoon olive oil 2 large heads garlic 3 flour tortillas, recipe follows 1 cup carnitas, recipe follows, slightly warmed, or at room temperature 6 tablespoons grated Anejo cheese Green cl Paste, recipe follows Instructions: Preheat oven to 325 degrees. Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool. Reduce the oven temperature to 300 degrees. When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins. Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil. Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green cl Paste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 6425,"Pecan Pie Brownies Nonstick cooking spray 4 large eggs 1 1/4 cups unsweetened cocoa powder 1 tablespoon pure vanilla extract 1 teaspoon kosher salt 1 teaspoon baking powder 1 teaspoon instant espresso, optional 16 tablespoons (2 sticks) unsalted butter 2 1/4 cups granulated sugar 1 1/2 cups all-purpose flour (see Cook's Note) 1 cup semisweet chocolate chips 3/4 cup packed light brown sugar 1/2 cup light corn syrup 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs 1 tablespoon bourbon, optional 3 1/2 cups coarsely chopped pecans Instructions: For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6426,"Baby Back Ribs 1 cup turbinado sugar, ground 1/4 cup kosher salt 6 tablespoons Spanish paprika 4 tablespoons chili powder 2 tablespoons granulated garlic 1 tablespoon onion powder 2 teaspoons ground cumin 2 teaspoons ground mustard 1 1/2 teaspoons cayenne pepper 1 teaspoon black pepper, coarse ground One 2.25-pound slab of baby back pork ribs (also known as loin-back ribs) 2 tablespoons yellow mustard 2 tablespoons BBQ sauce, for glazing, optional Instructions: For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together. For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off. Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight. To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes. Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 6427,"Sour Cream Coffee Cake 1 tablespoon finely ground espresso beans 3/4 cup (packed) dark brown sugar
3/4 cup coarsely chopped walnuts
5 ounces bittersweet chocolate (preferably Valrhona Caraibe 66 percent), chopped into 1/2-inch pieces
4 teaspoons ground cinnamon (preferably Saigon, see note below) 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 extra-large eggs, at room temperature 1 1/2 teaspoons vanilla bean paste or pure vanilla extract 1 cup sour cream, at room temperature Instructions: To make the streusel, combine the brown sugar, walnuts, chocolate, cinnamon, and ground espresso in a small bowl, and stir until well blended. To make the cake, position an oven rack in the middle of the oven, and preheat the oven to 325 degrees F (325 degrees F if using a convection oven). Line the bottom and sides of a 10-cup loaf pan with foil and grease it lightly (preferably with Pam). Sift the flour, baking powder, baking soda, and salt together. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the granulated sugar and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until well blended. Add the vanilla and mix until combined. Add half of the flour mixture and beat on low speed until just combined. Add the sour cream and mix until blended, about 1 minute. Add the remaining flour mixture and mix until just combined. Do not over mix. Scrape half of the batter into the prepared pan and spread it evenly. Evenly distribute half of the streusel mixture over the batter. Then spoon the remaining batter evenly over the streusel, and spread it evenly. Scatter the remaining streusel evenly over the top. Bake for 68 to 70 minutes (50 to 60 minutes if using a convection oven), until the topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let cool for 20 minutes. Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely. Using a serrated knife, cut the coffee cake into 1-inch-thick slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6428,"Succulent Braised Pork 2 pounds pork shoulder, cut into 6 large chunks Salt and freshly ground black pepper 2 tablespoons olive oil 1 onion, chopped 2 celery stalks, chopped 1 carrot, chopped 1 clove garlic, roughly chopped 2 tablespoons tomato paste 2 tablespoons all-purpose flour 1 cup red wine 1 1/2 cups beef stock or broth 1 bunch parsley stems, tied with string 2 bay leaves 1 cup water Instructions: Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 6429,"Chicharron en Salsa Verde 1 pound tomatillos, husked and washed 4 large jalapeno chiles, stemmed 1/2 cup cold water 1/2 medium onion, cut in half 1 clove garlic, coarsely chopped 2 bunches cilantro, stems and leaves 2 teaspoons salt 2 tablespoons lard or vegetable oil 1/2 pound chicharron (fried pigskin, see Note), broken into 1/2 inch squares 10 radishes, trimmed and thinly sliced 1/2 small red onion, very finely diced 1/4 small head cabbage, shredded 2 limes, cut into wedges Warm corn tortillas Refried pinto beans Cooked white rice Instructions: Place the tomatillos, jalapenos, and water in a blender or a food processor. Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain. In a large cast iron skillet, heat the lard over medium high heat. Add the blended salsa and cook, stirring occasionally, for about 7 minutes, or until reduced and thickened. Reduce the heat a little and add the Chicharron. Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron). Serve the Chicharron with warm tortillas, refried pinto beans, and rice. Serve the garnishes in small bowls, for sprinkling at the table. ","[Rioja, Tempranillo, Garnacha, Pinot Gris]" 6430,"Tomato Slice 1/4 cup balsamic vinegar 1/4 cup agave 2 ounces fresh Roma tomato water (not canned juice), see Cook's Note 1 1/2 ounces Basil-Infused Vodka, recipe follows 1 leaf fresh basil, for garnish One 750-milliliter bottle vodka 1 bunch fresh basil leaves Instructions: For the balsamic vinegar and agave nectar glaze: Put the balsamic vinegar and agave in a small saucepan over medium heat. Bring to a simmer and cook until the mixture comes together and thickens. Set aside to cool slightly. Rim a cocktail glass with the glaze. For the tomato slice: Add the fresh tomato water and Basil-Infused Vodka to a cocktail shaker, add large ice cubes, shake vigorously and double-strain into the prepared glass. Add the foam on top, garnish with the basil leaf and serve. Combine the vodka and basil leaves and let steep for at least 2 days. Strain out the basil before serving.
","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 6431,"Pan-Roasted Chicken with Oranges and Rosemary 5 tablespoons olive oil 6 tablespoons rosemary leaves 1 tablespoon kosher salt 2 teaspoons red pepper flakes 3/4 teaspoon freshly ground black pepper 4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks) 1/2 medium orange, cut into 6 very thin slices and slices cut into half moons 1 tablespoon unsalted butter Instructions: Heat oven to 450 degrees F and arrange rack in middle. In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece. Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish. Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6432,"Scalloped Vegetable Casserole 1 tablespoon olive oil 4 red bliss potatoes, sliced into coins, about 1/4-inch thick
2 carrots, sliced into 1/4-inch thick coins 1 large yellow onion, chopped
1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick
3 sprigs fresh thyme
5 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
1 cup shredded sharp white Cheddar cheese
1 1/2 cups panko breadcrumbs
Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt. Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar. Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6433,"Spring Vegetables with Warm Vinaigrette Kosher salt 3 bunches baby carrots (about 24) 3 bunches spring onions (about 15) 3 bunches asparagus (about 3 pounds) 5 tablespoons extra-virgin olive oil 2 teaspoons sugar Freshly ground pepper 2 tablespoons white wine vinegar 1 tablespoon dijon mustard 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill Instructions: Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long). Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.) Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly. Add the carrots, asparagus, parsley and dill to the skillet; toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6434,"Grilled Chickpea Polenta Cakes with Chive Oil and Lemon 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 cups canned chickpeas, rinsed and drained 8 cups chicken stock or water Salt and freshly ground black pepper 2 cups polenta 1/2 cup olive oil Chive oil, recipe follows Finely grated lemon zest Finely chopped fresh chives 1 cup chopped chives 1 cup extra-virgin olive oil Salt and pepper Instructions: Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. Transfer mixture carefully, in batches, to a blender and blend until smooth. Return the mixture to the saucepan and bring to a boil. Slowly whisk in the polenta, stirring constantly, and continue whisking until mixture begins to bubble. Reduce heat to medium and continue cooking, stirring with a wooden spoon until the mixture is thickened and cooked, about 30 minutes. Season with salt and pepper, to taste. Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and very firm, about 4 hours. When the polenta is firm, remove from the refrigerator and, using a 2-inch ring mold, cut out circles of the polenta. Preheat a grill to medium-high. Season the polenta circles with salt and pepper on both sides, brush with oil and grill on both sides until golden brown, about 2 to 3 minutes per side. Remove from grill, drizzle with chive oil and garnish with lemon zest and chives. Combine ingredients in a blender and blend for 5 minutes. Season with salt and pepper, to taste. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 6435,"Orecchiette with Lamb and Mint Pea Pesto 1 1/4 cup semolina flour, plus more for sprinkling 1 pound ground lamb
3 garlic cloves, grated 2 teaspoons lemon zest, plus more for garnish 3/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1/2 yellow onion, thinly sliced 1/2 cup white wine, such as Pinot Grigio 2 tablespoons unsalted butter
1 cup frozen peas, thawed Mint Pea Pesto, recipe follows Torn mint, for garnish Finely grated Parmigiano Reggiano, for garnish Toasted pine nuts, for garnish 2 cups frozen peas, thawed 1/2 cup fresh parsley leaves 1/4 cup fresh mint leaves 3 garlic cloves 1/4 cup toasted pine nuts 1/4 cup finely grated Parmigiano Reggiano cheese 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Stir together the semolina and 1/2 cup warm water in a small bowl until a dough starts to form. Knead the dough on a lightly floured flat surface until it is firm and elastic, adding water as needed, 7 to 8 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes. Divide the dough into 2 pieces and roll each portion into a long log about 1/2 inch thick. Slice each log into 1/3-inch-long pieces. Using a butter knife, push each piece of dough down and toward yourself, it should curl up slightly. Using your thumb, push the curl in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat the cutting and shaping process with the remaining pasta dough. Set aside while you cook the lamb. In a large bowl, mix the ground lamb with the garlic, lemon zest and crushed red pepper; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Put a large pot of salted water over high heat and begin to bring it to a boil. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Push the onions to one side of the pan. Add the ground meat mixture; make sure to break the meat up with a wooden spoon and cook until it is nicely browned and no longer pink.
Deglaze with the wine, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until slightly reduced, about 1 minute. Set aside while you cook the pasta. Cook the pasta in boiling water until al dente, about 2 minutes. Reserve 1/2 cup cooking liquid. Drain the pasta. Add the cooked pasta, 1/4 cup reserved pasta water and the butter to the lamb mixture, tossing until the butter is fully emulsified and the sauce coats the pasta. Gradually stir in the remaining 1/4 cup of pasta water to the desired consistency. Stir in the peas. Divide the pasta among 4 bowls, top with Mint Pea Pesto, torn mint, cheese and toasted pine nuts. Add the peas, parsley, mint, garlic, pine nuts, cheese and a generous pinch of salt. Pulse until a chunky paste forms. With the machine running, drizzle in the oil. Continue pulsing until well combined. Season to taste with salt and pepper. ","[Sangiovese, Barbera, Tempranillo, Garnacha]" 6436,"Swick and Swick Chili Canola or vegetable oil 44 ounces beef, cut into 1/4-inch cubes 3/4 cup finely chopped onion 5 medium cloves garlic, smashed 1 (14.5-ounce) can chicken broth 2 medium canned whole green cl peppers, seeded and finely chopped (recommended: Ortega) 1 cup beef broth 1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand) 1/2 cup tomato sauce (recommended: Hunt's) 1 teaspoon hot pepper sauce 1 1/4 tablespoons ground cumin 8 tablespoons California chili powder 2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon 1 teaspoon salt 1/2 teaspoon arbol chili powder 1/4 teaspoon adobo seasoning blend (recommended: Accent) Pinch brown sugar Pinch jalapeno powder Instructions: In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 6437,"Pasta Salad With Tuna, Celery, White Beans and Olives Kosher salt 1/2 pound wagon wheel pasta 1 cup canned tuna, drained and flaked 1 cup sliced celery 1 cup canned white beans, drained and rinsed
1/2 cup olives, pitted and chopped 1/2 cup mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons lemon juice 1/2 cup chopped fresh mixed herbs Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
Add the tuna, celery, white beans and olives to the bowl with the pasta.
Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6438,"Western Omelette 12 large eggs Kosher salt and freshly ground black pepper 1/4 cup unsalted butter 1/2 green bell pepper, cut into 1/2-inch dice 1/2 red bell pepper, cut into 1/2-inch dice 6 ounces boiled ham (in one piece), cut into 1/2-inch dice 4 scallions (white and green), roughly chopped 1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar, or Gouda (optional) Instructions: In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6439,"Chive and Gruyere Cheese Souffle 1/4 cup unsalted butter, softened, for greasing the souffle dish, plus additional 1/4 cup butter, softened 1/4 cup finely grated Parmesan 1/4 cup all-purpose flour 1 1/2 cups milk 1 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1 pinch cayenne pepper 6 eggs, separated, plus 2 egg whites 2 cups grated Gruyere 1/4 cup finely chopped chives Instructions: Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F. Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine. Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper. Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note**). Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6440,"Blueberry and Chia Seed Smoothie 2 tablespoons chia seeds 1 1/2 cups almond milk 1 cup blueberries 1 teaspoon pure vanilla extract 1 heaping tablespoon coconut butter or coconut oil Pinch cinnamon Raw honey Instructions: Place the chia seeds in a cup or jar, add 1/2 cup of the almond milk and stir thoroughly to combine. Set the mixture aside for 10 minutes, or refrigerate overnight or up to 4 days.
Transfer the mixture to a blender. Add the blueberries, vanilla, coconut butter and cinnamon, and blend until smooth, adding honey to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 6441,"Red Cabbage-Endive Salad 1/2 cup walnuts 1 medium shallot, minced 1 small head red cabbage, shredded Kosher salt 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon dijon mustard 1 tablespoon sugar Freshly ground pepper 1/4 cup extra-virgin olive oil 1/4 cup creme fraiche or heavy cream 2 stalks celery, thinly sliced 3 heads endive, trimmed Instructions: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; roast until golden, about 12 minutes. Soak the shallot in cold water, 10 minutes, then drain and rinse. Toss the cabbage with 1 teaspoon salt in a large bowl. Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl. Gradually whisk in the olive oil, then the creme fraiche. Stir in the celery and shallots. Add to the cabbage and toss. Cover and chill at least 30 minutes or up to 6 hours. Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper. Sprinkle with the nuts. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 6442,"Chipotle Mozzarella Pasta Salad 1 pound rotini or fusilli 1/2 cup mayonnaise
1/4 cup whole milk
2 to 3 tablespoons white vinegar
2 to 3 teaspoons chopped chiles in adobo sauce (from canned chipotles in adobo sauce)
Kosher salt and freshly ground black pepper 2 cups red and/or yellow grape or cherry tomatoes, halved
1 English cucumber, quartered lengthwise and chopped
12 ounces mozzarella (fresh or smoked), cut into small cubes
24 fresh basil leaves, chopped, plus extra for garnish
Instructions: Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl. Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat. Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours. Transfer to a serving bowl and garnish with more basil. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 6443,"Nuevo Latino Canola oil (for browning chicken breast) 5 large boneless/skinless chicken breast (about 8 ounces each) 1 large yellow onion, roughly chopped 1 jalapeno, seeds removed and roughly chopped 1 poblano pepper, seeds removed and roughly chopped 1 beer, to deglaze (recommend: Bass) 1/4 cup ancho chili powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon sugar 1/4 cup semi-sweet chocolate chips 3 dried ancho chilies, seeds removed 1/4 cup sesame seeds 1/4 cup pumpkin seeds Chicken broth, to cover 1 tablespoon salt 1/2 cup red bell pepper, roughly chopped 1/2 cup yellow onion, roughly chopped 4 cloves garlic, roughly chopped 2 tablespoons canola oil 2 cups basmati rice 4 cups chicken broth 2 teaspoons cumin seeds 2 tablespoons finely chopped fresh cilantro leaves 1 bunch scallions, finely sliced (green part only) 4 eggs 1 1/2 cups shredded pepper jack cheese 1 teaspoon salt 1 teaspoon black pepper Oil as needed, for frying cakes 3 red bell peppers, roughly chopped 1 medium yellow onion, roughly chopped 6 cloves garlic 2 tablespoons canola oil 2 teaspoons salt 2 teaspoons black pepper Roasted Poblano Pesto: 3 poblano peppers 2 jalapenos 2 teaspoons adobo seasoning 2 limes, juiced Canola oil (as needed) 2 tablespoons canola oil 1 poblano pepper, small dice 1 small yellow onion, small dice 3 (16-ounce) cans of black beans 2 teaspoons ground cumin 1 cup tomatoes, small dice 1 bay leaf 1 cup chicken broth 1 teaspoon salt 1 teaspoon black pepper Plantain chips, for garnish Instructions: In a large pot, over high heat, coat bottom of pot with oil and brown off the chicken breast until golden on both sides. The chicken may have to be browned off in smaller batches to brown evenly. Remove chicken from pot and set aside. Next, add the onion, jalapeno, and the poblano pepper to the pan and saute over medium high heat for 3 minutes. Deglaze with beer and add all other ingredients. Return chicken to the pot and bring to a boil. Turn the heat to low and simmer for approximately 1 hour or until chicken is falling apart. Remove the chicken at this point and set aside to cool. Use a stick blender to puree the mole and continue to cook over medium heat until the sauce has become thick. Once chicken is cooled, shred chicken and toss with hot mole just before serving. For the arroz con pollo rice cakes: Place red bell pepper, onion, and garlic in a food processor and pulse ingredients until finely chopped. In a medium sized pot, heat oil over medium-high heat and saute red bell pepper, onion, and garlic mix for about 3 minutes. Next, add the basmati rice and continue to stir for about 3 more minutes. Add the chicken broth and the cumin seeds and bring to a boil. Turn the heat to low and cover and cook approximately 15 to 20 minutes until all liquid has evaporated. Spread the rice out onto a sheet try and let cool. Once rice is completely cooled, place rice in a medium sized mixing bowl and mix in all other ingredients. Form 8 even sized rice cakes (or patties). In a medium sized saute pan over medium-high heat, cook the rice cakes until golden brown on both sides and cooked through on the inside. For the red pepper sofrito: Place red bell peppers, onions, and garlic in a food processer and pulse ingredients until finely chopped. In a medium saute pan, heat oil over medium-high heat and cook red bell pepper, onion, and garlic mix for approximately 10 minutes or until the raw onion flavor has mellowed. Season with salt and pepper and set mixture aside until ready to serve. Preheat oven to 450 degrees F. Place the poblano peppers, jalapenos, and the garlic on a sheet try and roast in oven until peppers are charred (almost black) and garlic is golden brown and soft. Set aside and allow to cool. Next, (using rubber gloves) remove seeds from the poblano peppers and the jalapenos. Place into a food processor along with garlic and all other remaining ingredients, except oil. While machine is running, slowly add enough oil to emulsify mixture. The mixture should be nice and smooth. Set aside until ready to serve. For the black bean ragu: In a medium pot over medium-high heat, heat oil and saute the poblano pepper and onion for about 5 minutes or until golden brown. Next, add all other remaining ingredients and bring to a boil. Turn heat to medium-low and cook approximately for 30 minutes or until most of the liquid has evaporated (it should resemble a thick chili). Turn heat to low (as low as you can) and still frequently until ready to serve. Place approximately 1/2 cup of black bean ragu on a plate and then place 2 rice cakes on top of the ragu. Put a spoonful of red pepper sofrito on top of each rice cake. Next toss the shredded chicken with the mole and place chicken on top of rice cakes. Drizzle a little of the roasted poblano pesto on top of the chicken and garnish with plantain chips. Serve immediately. ","[Syrah, Tempranillo, Garnacha, Barbera]" 6444,"Pork Butt with Worcestershire Sauce 1 (5-pound) pork butt 6 tablespoons Hawaiian salt or kosher salt 10 tablespoons liquid smoke 1 tablespoon Worcestershire sauce 6 banana leaves Instructions: Preheat oven to 400 degrees F. Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt. Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours. Once pork comes out of oven, shred with a fork and serve. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 6445,"Beignets 1 teaspoon active dry yeast 3/4 cup warm water (105 degrees F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup evaporated milk
3 1/2 cups all-purpose flour, sifted, plus more for dusting
1/8 cup vegetable shortening, such as Crisco
8 cups peanut oil Confectioners' sugar, for sprinkling
Instructions: In the bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to dissolve. Add the sugar, salt, eggs and evaporated milk. Beat until blended. Add 2 cups of the flour by big spoonfuls. Beat until smooth. Add the shortening, and then beat in the remaining 1 1/2 cups flour. Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours. In a large electric fryer, preheat the oil to 360 degrees F. Roll out the dough to a 1/8-inch thickness on a lightly floured work surface. Cut the dough into 2 1/2-inch squares. In batches of 8, fry the squares in the hot oil until lightly browned on both sides, 2 to 3 minutes. Drain on paper towels. Sprinkle heavily with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 6446,"Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing 3 tablespoons soy sauce 1 tablespoon fresh lime juice 1 tablespoon chili paste with garlic 1 tablespoon peanut oil 2 (12-ounce) filet mignons Freshly ground pepper 1 head Bibb lettuce, torn into bite-size pieces 3 cups mizuna leaves, torn into bite-size pieces 1/4 cup chiffonade Thai basil or regular basil, optional 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices 2 carrots, julienned 5 radishes, thinly sliced 8 each yellow and red cherry tomatoes, halved Ginger Lime Dressing, recipe follows Salt and ground black pepper 1/4 cup fresh lime juice 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon finely diced shallot 1 tablespoon finely grated fresh ginger 2 teaspoons sugar 2 tablespoons peanut oil Salt and freshly ground pepper Instructions: Whisk soy sauce, lime juice, cl paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling. Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices. While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top. Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6447,"Sesame-Lime Shrimp Salad with Lettuce Wraps 2 tablespoons honey 2 tablespoons soy sauce 1 lime, juiced 1 tablespoon vegetable oil 2 teaspoons sesame oil 1/4 seedless cucumber, peeled and chopped 1 pound cooked medium shrimp, tails removed Salt 1 tablespoon toasted sesame seeds 1/2 head iceberg lettuce, cut into wedges Instructions: Mix the honey, soy, lime juice and oils in a medium bowl. Add cucumbers and shrimp and toss to coat. Season the salad with salt and garnish with sesame seeds. Serve shrimp with lettuce, to wrap and crunch on spoonfuls of salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 6448,"Sichuan Peppercorn Steak with Grilled Green Onions 3 tablespoons black peppercorns 3 tablespoons Sichuan peppercorns 2 tablespoons dried papaya seeds, optional 4 (8-ounce) beef strip loins, at room temperature 1 tablespoon vegetable oil Kosher salt 2 bunches green onions, roots removed 1 tablespoon vegetable oil, plus more for greasing the grill grate Kosher salt and freshly ground black pepper Instructions: For the spice mix:
Place the black peppercorns into a mortar and pestle and grind. Add in the Sichuan peppercorns and papaya seeds, if using, and grind. Transfer the spice mix to a container.
For the steak:
Preheat the oven to 400 degrees F. Heat a cast iron pan or skillet over high heat.
Press the Sichuan peppercorn spice mix into all of the sides of the steaks, coating entirely and ensuring the spices adhere to the meat. Add the vegetable oil to the cast iron pan, and heat. Season the steaks with salt, to taste.
Once the pan is smoking hot, add the steaks. Sear the steaks for 2 minutes or until golden. Do not move. Turn the steaks over, and transfer the pan to the preheated oven for 5 minutes, or until desired degree of doneness. Remove the pan from the oven, turn the steaks over, and set them aside. Allow the meat to rest for 10 minutes so the juices redistribute, before serving.
For the onions:
Heat a grill over medium-high heat and lightly grease the grates with oil.
Toss the green onions in the vegetable oil, and season them with salt and pepper to taste.
Grill the green onions for 1 minute. Flip the onions over, and continue cooking for 1 minute, or until onions have softened and are slightly charred. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 6449,"Lobster Corn Creme Brulee 3 cobs fresh corn, kernels removed 2 cups heavy cream 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 3 eggs, plus 2 egg yolks 1/2 pound lobster meat, diced (tail and/or claw) 2 ounces finely grated Parmesan Instructions: Preheat the oven to 325 degrees F. In a medium saucepan over medium heat, combine the corn kernels, cream, salt and pepper. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes to bring flavors together. Whisk the eggs together in a mixing bowl. Stir in a little of the hot corn mixture, to temper the eggs, then add the remaining corn mixture. Transfer the mixture to a blender and puree. Pass the mixture through a fine sieve, into a bowl, using a rubber spatula or small ladle to press out all the liquid. Discard the solids. Put 6 (6-ounce) flameproof ceramic ramekins in a 2-inch-deep flameproof baking dish. Ladle in the corn mixture, dividing evenly. Pour hot tap water into the baking dish, filling the dish about half full. Bake for approximately 35 minutes. Test for slight jiggle then remove them from the oven and let cool for at least 10 minutes. Evenly top each ramekin with the lobster meat and sprinkle with the Parmesan. Blow torch the cheese or put them under a broiler to brown and crisp. Make ahead: Once the custards are cooked, cool completely and refrigerate until ready to serve. When ready to serve, bring to room temperature and proceed topping the ramekins with lobster and cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 6450,"Teriyaki Pork Tenderloin 2 tablespoons low-sodium soy sauce 1 tablespoon canola oil 1 tablespoon brown sugar 1 tablespoon dry sherry 1 tablespoon rice vinegar 1 garlic clove, crushed with a garlic press or minced 1/2 teaspoon finely grated fresh ginger Pinch red pepper flakes 1 pound pork tenderloin Instructions: Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours. Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 6451,"Mini Crab Cakes and Cajun Tartar 3/4 cup mayonnaise 3 tablespoons sweet relish
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 teaspoon white vinegar
2 tablespoons salted butter, melted and cooled 2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice, plus wedges for serving
3 to 4 dashes hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1 tablespoon capers, drained and chopped
2 stalks celery, finely chopped
1/2 teaspoon salt, plus more for sprinkling
1 pound lump crab meat
3/4 cup panko breadcrumbs (see Cook's Note) 1/4 cup vegetable oil
Instructions: For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve. For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6452,"Simple Sirloin Steak With Chimichurri For the steak: 2 10-to-12-ounce sirloin steaks Kosher salt and freshly ground pepper 2 tablespoons vegetable oil For the sauce: 1/2 cup fresh cilantro leaves, roughly chopped 1/2 cup fresh parsley leaves, roughly chopped 1 tablespoon finely chopped onion Juice of 1/2 lemon 2 teaspoons white wine vinegar 1 clove garlic, minced or pressed through a garlic press Pinch of red pepper flakes 1/3 cup olive oil Instructions: Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature. Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside. Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce. ","[Malbec, Tempranillo, Garnacha, Pinot Noir]

" 6453,"Sardinian Spaghetti 1/4 cup extra-virgin olive oil 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces 2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved 2 cloves garlic, sliced 2 bay leaves 1/2 teaspoon fennel seeds 1/4 teaspoon red pepper flakes 1/2 teaspoon saffron threads 1/4 cup chopped fresh parsley 1 1/2 cups fresh basil leaves, torn Kosher salt 3/4 pound spaghetti 1 cup shredded pecorino cheese Instructions: Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together. Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes. Remove and discard the bay leaves. Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil. ","[Nebbiolo, Barbaresco, Dolcetto, Aglianico]" 6454,"Nantucket Crab Cake with Bacon Maple Cream Corn 1 pound jumbo lump crabmeat 1/4 cup heavy cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley
1 teaspoon Old Bay Seasoning
3 slices white bread, cut into cubes
2 scallions, chopped
1 egg
Salt and pepper
1/4 cup canola oil
2 ears corn, kernels cut from the cob 1 tablespoon butter
1 cup heavy cream
2 tablespoons maple syrup
4 strips cooked bacon, diced
Salt and pepper
Chopped fresh flat-leaf parsley, for garnish 1 lemon, cut into wedges, for garnish Instructions: Preheat the oven to 350 degrees F. For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes. Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes. For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste. Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 6455,"Antipasti Chopped Salad 1 heart romaine, chopped into bite-sized pieces, about 6 cups 6 ounces fresh mozzarella, diced 1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces 12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved 10 to 12 large fresh basil leaves, chopped Kosher salt and freshly cracked black pepper Instructions: Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine. Transfer the salad to a platter and serve immediately or chill and serve within 2 hours. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 6456,"Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese 1/4 cup rice wine vinegar 1/4 cup chopped fresh basil leaves 1 teaspoon sugar Salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 8 ears corn, grilled in the husk, kernels removed 1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced 1 pint Sweet 100 tomatoes or cherry tomatoes, halved 8 ounces blue cheese, crumbled Fresh basil sprigs, for garnish Instructions: Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using. Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6457,"Spiced Feta Burgers 12 ounces beef chuck, coarsely ground 12 ounces beef sirloin, coarsely ground 1 1/2 teaspoons paprika 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin 1/2 teaspoon granulated garlic 1/2 teaspoon dried mint 1/2 teaspoon brown sugar Pinch of ground cinnamon 1/2 cup crumbled feta Kosher salt and freshly ground black pepper Instructions: Heat a large cast-iron skillet over medium-high heat for 20 minutes. Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Combine the paprika, coriander, cumin, garlic, mint, brown sugar and cinnamon in a small bowl. Sprinkle the spice mixture over the beef; add the crumbled feta and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper. Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare. Assemble the burgers using your favorite buns, toppings and condiments. ","[Syrah, Malbec, Tempranillo, Garnacha]" 6458,"Peach Salsa 12 cloves garlic 6 red onions
6 jalapenos
6 red bell peppers
3 teaspoons chili powder
3 teaspoons kosher salt 3 teaspoons freshly ground black pepper 12 limes
Three #10 cans (106 ounces each) peaches in syrup, drained (retain the syrup in case needed) 12 cups fresh cilantro, chopped Instructions: Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches. Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 6459,"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]" 6460,"Taffy Pull 1 1/2 cups sugar 3/4 cup light corn syrup 2/3 cup water 3/4 teaspoon salt 1 teaspoon vegetable glycerin (sold at most party or natural food stores) 2 tablespoons butter 2 teaspoons lemon juice Instructions: In a large saucepan, stir together the sugar, corn syrup, water, salt, and glycerin with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees F. Stir in the butter. Pour the mixture onto a greased flat pan and fold over the edges with a spatula to keep them from hardening. When the candy is cool enough to handle, brush with lemon juice. Kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm. The longer they stretch, pull, and twist the candy, the more air it will have and the closer to beach taffy it will get. The lump can then be cut with scissors into bite-size pieces. When cool, wrap in waxed paper. ","[Riesling, Moscato, Vinho Verde, Cava]" 6461,"Smoked Paprika and Bacon Popcorn 4 cups air-popped popcorn 1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
4 strips bacon, cooked crisp and cut into 1/2-inch pieces, plus 2 tablespoons bacon fat
Sea salt Instructions: Place the popcorn in a large bowl. Sprinkle with the oregano, smoked paprika, garlic powder and bacon; toss well. Drizzle the bacon fat over the popcorn and toss again to coat. Season with salt, if needed. ","[Rioja, Tempranillo, Barbera, Garnacha]" 6462,"Cranberry Almond Gorp 3/4 stick unsalted butter 1/2 cup packed light brown sugar 1 tablespoon maple syrup 1 teaspoon ground cinnamon 2 teaspoons pumpkin pie spice 1 1/2 cups dried cranberries 1 1/2 cups slivered almonds 1 1/2 cups trail mix 1 1/2 cups pretzel nuggets, lightly salted Instructions: Preheat oven to 350 degrees F. Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and trail mix and stir to combine. Once ingredients are all combined add pretzels and stir in. Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 6463,"Key Lime Pie Martini Graham cracker crumbs, for rimming the glass 2 lime wedges 6 tablespoons (3 ounces) vanilla flavored vodka 1/4 cup (2 ounces) key lime liqueur (recommended: KeKe Beach Key Lime Liqueur) 2 tablespoons pineapple juice 2 tablespoons heavy cream Ice cubes Instructions: Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve. Combine the vanilla vodka, key lime liqueur, pineapple juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately. ","[Crisp white wines such as Sauvignon Blanc, Pinot Grigio, and Riesling]" 6464,"Chimichurri 1 bunch parsley, leaves finely chopped 1 bunch cilantro, leaves finely chopped 3 tablespoons capers, finely chopped 2 garlic cloves, minced 1 1/2 tablespoons red wine vinegar 1 1/2 teaspoons salt 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1/2 cup olive oil Instructions: Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 6465,"Hot Vanilla Souffle 2 tablespoons unsalted butter, melted 1/4 cup granulated sugar for souffle dish 1 1/3 cups whole, 2 percent fat, or 1 percent fat milk 1 vanilla bean, split lengthwise 1/3 cup plus 1 1/2 tablespoons granulated sugar 1/3 cup all-purpose flour 1 1/2 tablespoons unsalted butter, softened 4 large eggs, separated Confectioners' sugar Satin chocolate sauce, recipe follows 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water Instructions: Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill. Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture. Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow \moat\ around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary. Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 6466,"Tomato Cucumber and Papaya Salad 2 tablespoons rice vinegar 1/2 cup olive oil Salt and freshly ground black pepper 2 large ripe tomatoes, cut into wedges 2 English cucumbers, peeled and sliced into 1/4-inch thick slices 1 papaya, peeled, diced large and seeds reserved Instructions: In a mixing bowl whisk vinegar while slowly adding olive oil. Season with salt and pepper and toss with tomatoes, cucumbers, papaya, and papaya seeds. Taste and adjust seasoning. Serve family style. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 6467,"Grapefruit and Onion Salad 2 grapefruits, peeled 1/2 red onion, peeled 2 teaspoons olive oil 2 teaspoons sherry vinegar Pinch each salt and ground black pepper 1 teaspoon poppy seeds Instructions: Peel grapefruits and slice crosswise into thin rounds. Arrange grapefruit slices on a platter. Slice the red onion and sprinkle over the grapefruit slices. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper. Sprinkle the poppy seeds over top to garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6468,"Upside-Down Apple French Toast with Cranberries and Pecans 4 eggs 1 cup whole milk 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/2 loaf challah bread, cut into 1 inch-thick slices 1/2 stick unsalted butter, cut into small cubes 1 cup light brown sugar, plus more for sprinkling, divided 4 Granny Smith apples 1/4 cup heavy cream 1/2 cup pecans 1/2 cup dried cranberries Confectioners' sugar, garnish, optional Instructions: Preheat oven to 350 degrees F. In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally. Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy. When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 6469,"Baja Chicken Pizza 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks 1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 1 prepared pizza crust (12 inch) 1/2 cup red pepper strips 1 tsp. chopped fresh cilantro 1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese Instructions: PREHEAT oven to 400 degrees F. Spray large skillet with cooking spray. Add chicken; cook on medium heat until chicken is cooked through, stirring occasionally. Stir in salsa. Reduce heat to medium-low; simmer 5 min. SPOON chicken mixture evenly over crust; sprinkle with peppers and cilantro. Top with cheese. BAKE 10 to 15 min. or until cheese is melted. TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 6470,"Lemon Layer Sheet Cake 8 egg whites 16 tablespoons (2 sticks) cool unsalted butter, cut into pieces 2 cups sugar 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 2 lemons, zested 4 cups sifted cake flour 2 tablespoons baking powder 1 1/3 cups milk 1 1/2 cups egg whites 1 1/2 cups sugar 3 cups butter 2 teaspoons vanilla extract 2 tablespoons lemon juice Instructions: In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate. Preheat oven to 350 degrees F. Line two 13-by-18-inch baking sheets with parchment paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract, and lemon zest and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into the prepared baking sheets, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan. To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings. Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6471,"Mert's Soul Rolls 1/2 cup diced cooked chicken, cooled 1/2 cup diced cooked collard greens, cooled 1/2 cup cooked rice, cooled
1/2 cup cooked black-eyed peas, cooled
1 to 2 cups vegetable oil (depending on size of pan)
Eight 7-inch square egg roll wrappers
1 egg, beaten
Spicy honey mustard, for serving Instructions: Mix together the chicken, collards, rice and black-eyed peas in a bowl. Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat. Line up the egg roll wrappers with one corner pointed toward you. Place a heaping tablespoon of the filling in the center of each wrapper. Fold the near corner up over the mixture, then fold in the left and right corners. Brush a bit of the beaten egg on the final corner to help seal the egg rolls, and then roll up into a package. In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes. Drain on paper towels or a rack. Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 6472,"Sunny's Southwestern Chicken Pot Pie 1 teaspoon sazon seasoning blend 1 1/4 cups all-purpose flour, plus more for rolling 1 stick butter, cut into pieces and frozen Pinch salt
1 pound chicken thighs and legs 8 sprigs fresh thyme
Salt 2 tablespoons butter 2 tablespoons olive oil 1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend 6 cloves garlic, 4 smashed the other 2 thinly sliced 1/2 teaspoon ground cumin Freshly ground black pepper 1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend 2 tablespoons all-purpose flour 1 1/2 cups milk 1 cup Mexican crema 1 egg Instructions: Preheat the oven to 375 degrees F. For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat. Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 6473,"Grilled Strawberry-Lime Mezcal Margarita 4 limes, halved, plus fresh lime juice for rimming, optional 10 strawberries, stems removed, skewered
Kosher salt, optional
2 ounces triple sec, plus more for rimming, optional 1/4 cup agave syrup
4 ounces mezcal
Garnish: 2 fresh strawberries or lime wedges or wheels Instructions: Preheat a grill to high. Place the limes cut-side down on the grill along with the skewered strawberries and cook until charred, 3 to 5 minutes. Allow the limes and strawberries to cool, then juice the limes, enough to get 2 ounces. Rim 2 margarita or rocks glasses with salt, if desired, by dipping the rim in lime juice, water or extra triple sec, then in the salt. Place the agave, mezcal, grilled lime juice, grilled strawberries and triple sec in a blender along with 1 cup ice. Blend for 30 seconds. Pour into rimmed glasses. Garnish with a strawberry or lime. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 6474,"Tomato-Snow Pea Salad 1 minced garlic clove 1 tablespoon rice vinegar 1/4 teaspoon sugar 2 teaspoon vegetable oil salt and pepper 1 pound roughly chipped yellow and red tomatoes 2 thinly sliced scallions 1/4 pound thinly sliced snow peas Instructions: Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6475,"Chocolate Mousse Cake with Raspberries 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 eggs 1 cup heavy cream 2 tablespoons sugar 1 basket fresh raspberries (optional) Instructions: This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries 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. Chop 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 liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. 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 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. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 6476,"Apple-Soju Cocktail Soju, as needed Seltzer, as needed Apple juice, as needed Ice, as needed 1 thin slice Granny Smith apple Instructions: Mix equal parts soju, seltzer and apple juice in a cocktail shaker filled with ice. Strain the cocktail into martini glasses and garnish with apple slice. ","[Soju, Sparkling Water]" 6477,"Fresh Fruits and Dessert Cheeses 1 pound seedless grapes (black, red, or green) 8 ounces triple-creme cheese, like Gourmandise with Kirsh or walnut, St. Andre, or Camembert 2 Bosc pears, sliced 1 small box sweet whole wheat biscuits Instructions: Place rinsed grapes and pears on a cutting board with your favorite dessert cheeses and sweet biscuits for a simple, elegant end to your meal. Ask for help from the cheese counter specialist in your market; they'll let you try your pick of cheeses. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 6478,"Orange Marmalade Bread Pudding Brioche or challah (about 8 ounces bread) 2 cups half-and-half 2 cups heavy cream 1 pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup sugar 1 (8-ounce) jar orange marmalade Confectioners' sugar Instructions: Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring 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. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices. Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6479,"Grilled Pancetta Wrapped Whole Fish with Fresh Herbs 4 whole fish, about 1 pound each, cleaned Salt and pepper 1 cup fresh herbs such as thyme, tarragon, marjoram, etc. 1 tablespoon olive oil Instructions: Rinse fish and pat dry. Season to taste inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta that is thinly sliced and unrolled. Wrap fish loosely with the pancetta leaving head and tail exposed. Set fish in center of cooking grate. Cover grill. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Turn once during cooking. Remove from grill. Peel off top layer of skin. Slide fish onto platter. To serve slide a wide metal spatula between flesh and bones, and lift out each portion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6480,"Classic Pound Cake 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan 3 cups cake flour (not self-rising) or all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 3 cups sugar 1/2 cup vegetable shortening, at room temperature 1 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 5 large eggs, at room temperature 1/2 teaspoon almond extract, optional Instructions: Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6481,"General's Chicken 1/2 chicken, cut into breast, wing, thigh and drumstick 16 eggs, beaten 1 cup hot sauce, preferably Crystal 3 pounds all-purpose flour
Oil, for frying 1 cup soybean oil 1 pound peeled and grated fresh ginger
1 pound peeled and minced garlic
3 pounds sugar
2 ounces Shaoxing cooking wine
16 ounces white vinegar
1 ounce ground arbol cl 4 ounces soy sauce 2 ounces mushroom seasoning, such as Po-Lo-Ku 8 ounces cornstarch
White vinegar, as needed to thin slurry 1 ounce cl oil 2 teaspoons coarse ground Korean cl flakes
2 tablespoons roasted peanuts
1/2 orange wedge, seeded
1/2 cup chopped fresh cilantro stems and leaves
Instructions: For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender. Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny. Remove any excess flour from chicken and transfer to a sheet tray. Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.) For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol cl. Turn down heat and let simmer while making slurry. For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute. Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely. Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious. Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness). With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel. For garnish: Garnish with cl oil, cl flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6482,"Brined Pork with Cilantro Scented Cranberry Relish and Pureed Yams 1 quart water Handful of chanterelles and Brussel's sprouts per person 1/2 cup salt 1/4 cup sugar 1/2 cup pure maple syrup 1 bunch fresh thyme 3 bay leaves 10 juniper berries 10 allspice berries 1 carrot peeled and chopped 1 yellow onion peeled and chopped 2 stalks celery chopped 10 black peppercorns Ice Six 8-ounce steaks cut from the pork loin 12-ounce package fresh cranberries, washed and picked over 3/4 to 1 cup sugar (to taste) 1 whole orange, seeds removed and roughly chopped Cilantro, chopped to taste 5 to 6 medium sized yams 1/4 cup pure maple syrup 2 tablespoons dry sherry 4 tablespoons softened butter Salt and pepper to taste Garlic Shallots Olive oil White wine Salt and pepper Sweet cicely (chervil) leaves Instructions: For the brine: Heat water, salt, sugar, maple syrup to a boil. Add thyme, bay leaves, juniper berries, allspice berries, carrot, onion, celery and black peppercorns. Remove mixture from the heat and allow to stand 1/2 hour. Add enough ice to the mixture to bring it to 1/2 gallon. Add the pork steaks and refrigerate overnight. Remove pork from brine and dry each steak with paper towels. Discard the remaining brine. Generously oil a clean, hot grill and grill the pork steaks until the internal temperature reaches 150 to 160 degrees. Remove from heat and allow to rest 5 minutes. For the Cranberry Relish: Place all ingredients in food processor and pulse until the mixture comes together forming the desired consistency. Refrigerate. (Can be made a day in advance). For the Pureed Yams: Bake the yams in a 375-degree oven, until they're very soft when squeezed. Remove from oven and allow to cool until they can be handled with ease, but are still warm. Remove the skins from the yams and place the pulp in a food processor adding the maple syrup, sherry and butter. Puree until very smooth. Add salt and pepper to taste. For the vegetables: Wash chanterelles and saute with garlic, shallots, olive oil, white wine and salt and pepper. Cross-cut the sprouts remove outer leaves. Blanch until cooked through and refresh in an iced water bath. Cut in half, and fry cut side down in butter. Cook over high heat without shaking until caramel brown. To serve: Place a scoop of the pureed yams in the center of the plate and rest the pork loin steak at a slant. Scatter a few sprouts around the plate and lay the chanterelles between the sprouts. Garnish with sweet cicely (chervil) leaves. Place a spoon of the relish next to the pork. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6483,"Raspberry Baked Alaska 1 (1-pound) store-bought pound cake 1 pint good raspberry sorbet, such as Ciao Bella
1 pint good vanilla ice cream, such as Haagen-Dazs
8 extra-large egg whites 1 1/2 cups sugar
2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
Fresh Raspberry Sauce, recipe follows 1 (6-ounce) package fresh raspberries 1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur
Instructions: Slice the cake into six 1/2-inch-thick slices. Cut six (2 1/2-inch) circles--one from each slice--with an unfluted round cookie cutter, discarding the scraps. (You can also use a small knife.) Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer. Soften the sorbet and ice cream just enough to be able to scoop them with a standard 2 1/4-inch-diameter ice cream scoop (15 to 30 seconds in the microwave works). Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place an ice cream ball, flat side down, in the middle of each cake round. Freeze for at least 30 minutes, until the ice cream is very hard. Preheat the oven to 500 degrees F. To make the Swiss meringue, place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Whisk the mixture almost constantly, until it reaches 120 degrees F on a candy thermometer and the sugar has dissolved. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks. Transfer the cake rounds and ice cream to a sheet pan lined with parchment paper. Working quickly, spread the meringue with a spoon or small spatula, making lots of peaks all over with the back of the spoon. (You can also use a pastry bag fitted with a large fluted tip and pipe the meringue thickly around each ball of ice cream and cake.) Be sure all of the ice cream is covered with meringue. Bake for 2 1/2 to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly. Transfer to dessert plates, drizzle Fresh Raspberry Sauce around each baked Alaska, and serve immediately. Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 6484,"Linzer Heart Sandwich Cookies 2 2 1/2 sticks lightly salted butter 3/4 cup granulated sugar 2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies 1/2 cup slivered almonds, ground 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar, optional Instructions: For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one-third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make 3 dough \sandwiches.\ Press these wax paper and dough sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place 2 of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2. Let them chill at least 10 minutes.
Preheat the oven to 350 degrees F.
Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the hearts neatly in a single layer on a greased baking sheet. Repeat with the other 2 sheets, reserving any scraps.
Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between 2 of the pieces of wax paper and cut additional hearts, if desired.
Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the tray for a few minutes before gently transferring them to a flat surface.
Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly as well. Spoon 1/4 to 1/2 a teaspoon raspberry jam on each bottom and place a top heart on squarely on each. Dust with powdered sugar if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6485,"Six Layers and a Chip Dip 2 cloves garlic 2 teaspoons kosher salt 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 2 teaspoons chili powder 2 tablespoons water 1 tablespoon extra-virgin olive oil 2 cups low-fat shredded Cheddar 2 ripe avocados, preferably Hass 1 jalapeno, stemmed, finely chopped, (with seeds for more heat) 2 cups chopped romaine lettuce 1 1/2 cups nonfat yogurt, preferably Greek 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish 3 ripe medium tomatoes, diced 5 scallions (white and green), thinly sliced Baked tortilla chips, for dipping Instructions: On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2-quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and, finally, scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 6486,"Shrimp N' Grits 1 cup whole milk 1 cup chicken stock
1/2 cup yellow stone-ground grits
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 cup heavy cream
1 ounce unsalted butter
1 tablespoon vegetable oil 1 1/2 ounces country ham, julienned 2 ounces julienned red onions 8 shrimp
1 teaspoon Montreal steak seasoning
Small pinch salt Small pinch ground black pepper 2 ounces beer (cheap draft)
2 ounces rich veal stock
1 ounce fresh cherry tomatoes
1 tablespoon unsalted butter
Big pinch chopped green onions Instructions: For the grits: Bring the milk and stock just to a simmer in a heavy saucepan. Meanwhile, cover the grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim off any chaff that has floated to surface with a fine-mesh sieve. Drain the grits well in a fine-mesh sieve and whisk into the simmering milk mixture. Reduce the heat to low and simmer the grits, partially covered, stirring often with a heatproof rubber spatula, until tender and thickened to the consistency of loose oatmeal, about 1 hour (stir more towards the end of cooking to avoid scorching). Season with the salt and pepper. If the grits become too thick before they are tender and creamy, thin with milk or cream. Stir in the cream and butter. Remove from the heat and keep warm. For the shrimp: Heat the oil in a saute pan over medium heat and render the country ham until crispy and lightly browned. Add the onions and cook for another minute. Turn the heat to high, add the shrimp and saute quickly, giving color to the shrimp. Season with the steak seasoning, salt and pepper. Pour in the beer and let burn off until reduced by half, 30 to 45 seconds. Add the veal stock and tomatoes and cook for another minute. As soon as the shrimp are cooked, remove from the heat immediately to keep from over-cooking and stir in the butter to richen the broth. Place a large dollop of grits in the center of a plate and top with the shrimp and everything in the pan. Top with the green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 6487,"Tom's Mellow Melon Margarita 1-1/2 oz. Patron Silver tequila 1 oz. fresh lime juice, freshly squeezed 1 oz. orange juice 1 Tbs. agave nectar 5 watermelon cubes 1 small watermelon wedge Instructions: Muddle the watermelon cubes in the bottom of a shaker glass. Add ice, Patron, lime juice, orange juice and agave syrup. Give it a good shake for approximately 10 seconds. Strain and pour into large rocks glass. Garnish with a watermelon wedge. ","[Tequila, Moscato, Sauvignon Blanc]" 6488,"Alex's Anchovy Bucatini 3 cups cubed stale Italian bread Salt 1 pound bucatini pasta 8 tablespoons olive oil, divided 2 (2-ounce) cans anchovy fillets, in olive oil, minced 1 cup (2 large) roasted red bell peppers, seeded and finely minced 1 cup sweet onion, finely minced 7 garlic cloves, thinly sliced 1/2 teaspoon red chili flakes 1/2 cup grated Parmigiano-Reggiano, divided 1/3 cup minced Italian parsley leaves Instructions: Preheat the oven to 300 degrees F. Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside. In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate. Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed. Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 6489,"Sushi Rolls 5 sheets nori 2 cups sushi rice, recipe follows 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips 1 hot house cucumber, julienne 1 carrot, peeled and julienne 1/2 avocado, thinly sliced 5 cups short-grain sushi rice 6 cups water 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt Instructions: Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice. Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6490,"Spicy Chicken Empanadas with Orange Salsa Verde 2 tablespoons vegetable oil 1 medium yellow onion, finely diced 1 can diced green chiles 1/2 jalapeno, seeded and finely diced, optional 2 garlic cloves, minced 1/2 teaspoon ground cumin 1 rotisserie chicken, picked and finely chopped 2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro leaves 2 cups grated pepper jack cheese Salt and freshly ground black pepper Prepared pie dough 1 egg mixed with 1 tablespoon water, for egg wash Peanut oil, for fryer Orange Salsa Verde dipping sauce, recipe follows 1 jar prepared salsa verde 1/4 cup fresh orange juice 1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco) Instructions: Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce. In a large bowl combine all ingredients. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 6491,"Pickled Cucumber Salad with Red Onions and Feta 2 large cucumbers, peeled and cut into 1/4-inch thick slices 1 red onion, thinly sliced Kosher salt and freshly cracked black pepper 1/2 cup rice wine vinegar 1 tablespoon sugar 1/2 cup crumbled feta cheese 1/4 cup loosely packed chopped fresh dill, plus a few fronds for garnish Instructions: Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop. Top with the feta cheese and fresh dill just before serving. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 6492,"Mussels Fra Diavolo 1 24 oz. jar of Rao's Homemade? Arrabbiata Sauce 4 dozen mussels 3 tablespoons pure olive oil 1 pound linguine pasta 2 cloves garlic peeled 1/3 cup chopped Italian parsley
Instructions: Cook linguine pasta in a large pot of rapidly boiling salted water until al dente, according to package directions. In a large saucepan over medium heat, add pure olive oil, then add cloves of garlic. Once the cloves of garlic begin to shimmy in the pan, add the mussels and saut for 3-4 minutes, tossing occasionally. Add one third jar of Rao's Homemade? Arrabbiata Sauce and bring to a simmering boil. Cover, reduce flame to a low simmer and cook until all mussels open. Discard any unopened mussels. Drain pasta and return to pot over medium heat - immediately add 2 6oz. ladles of Rao's Homemade? Arrabbiata Sauce and toss until pasta is coated. Plate coated pasta in a large serving bowl - top with remaining sauce and mussels - garnish with chopped parsley and serve hot. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 6493,"Quick Marinara Sauce 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand Fresh thyme sprig Fresh basil sprig 3 plum tomatoes, chopped (optional) 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor. Serving Suggestions: Serve this sauce over a pound dry pasta; linguini, fettuccine, spaghetti or fusilli, or, polenta, egg dishes, shellfish, or use for stews or braises. This sauce, when cooked a little longer and slightly thicker (around 2 cups), is also ideal for spreading on pizza. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 6494,"Polar Bear 5 Kellogg's? Eggo? Minis Homestyle waffles (divided) Canned chocolate frosting Semi-sweet chocolate morsels 1 scoop (1/2 cup) Breyers? ? the Fat Creamy Vanilla Light Ice Cream 2 regular marshmallows, halved horizontally 1 scoop (3 tbsp.) Breyers? ? the Fat Creamy Vanilla Light Ice Cream Miniature semi-sweet chocolate morsels Miniature marshmallows, halved horizontally Sour belt candy or fruit leather Instructions:

1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions. Cool completely. For one paw, use frosting to attach 3 chocolate morsels to edge of one of the waffles. Repeat 3 more times for remaining paws. Set aside.
2. Place the ½-cup scoop of ice cream in center of serving plate. Working quickly, arrange large marshmallow pieces around ice cream for legs.
3. Place the remaining waffle above the scoop of ice cream for head. Top waffle with the 3-tablespoon scoop of ice cream. On small ice cream scoop, arrange small chocolate morsels for eyes, large chocolate morsel for nose and miniature marshmallow pieces for ears. Prop waffle paws against regular marshmallow pieces for feet. Place strips of candy on ice cream for scarf. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 6495,"Roasted Artichoke Hearts Provencal 1 pound frozen artichoke hearts, thawed 2 tablespoons pitted kalamata olives
   1 tablespoon capers
   2 strips orange zest (removed with a vegetable peeler) 2 Roma tomatoes, quartered lengthwise
   1 clove garlic, finely chopped
   3 tablespoons dry white wine
   3 tablespoons extra-virgin olive oil, plus more for drizzling
   Kosher salt and freshly ground black pepper
   1/4 cup torn fresh basil leaves
   Instructions: Preheat the oven to 425 degrees F. Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes. Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6496,"Kumquat Fauxhito 16 kumquats (about 4 ounces), 14 whole and 2 thinly sliced 10 fresh mint leaves, plus more for garnish 3 tablespoons turbinado sugar 2 tablespoons fresh lime juice (from 1 large lime)
   One 12-ounce can plain seltzer Instructions: Add the whole kumquats, mint and sugar to a small pitcher. Muddle until the mint leaves are broken down, the sugar is dissolved and the kumquats are softened. Add the lime juice and seltzer and stir to combine. Strain into 2 tall glasses filled with ice. Garnish with mint sprigs and the kumquat slices. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 6497,"Rainbow Jell-O Shot Cups 1 tablespoon plus 1 teaspoon unflavored powdered gelatin 2 tablespoons cold water 3 cups half-and-half, at room temperature 1/3 cup sugar 2 teaspoons vanilla extract One 3-ounce box strawberry-flavored gelatin, such as Jell-O One 3-ounce box orange-flavored gelatin, such as Jell-O One 3-ounce box lemon-flavored gelatin, such as Jell-O One 3-ounce box lime-flavored gelatin, such as Jell-O One 3-ounce box blue raspberry-flavored gelatin, such as Jell-O One 3-ounce grape-flavored gelatin, such as Jell-O 6 teaspoons unflavored powdered gelatin 6 cups boiling water 1 1/2 cups vodka (see Cook\u2019s Note) Instructions: For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes. Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine. Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet. Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state. Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 6498,"Strawberries in Spiced Wine with Olive Oil-Flavored Ice Cream 2 3/4 ounces firm brine-preserved black olives, seeds removed (not canned) 1/2 cup powdered sugar 7 tablespoons water 2 cups milk 9 ounces heavy cream 1 vanilla pod, halved lenghthwise
   5 egg yolks
   3/4 cup sugar 6 1/2 tablespoons olive oil* 1 cup sugar 2 cups red wine 1/2 vanilla pod 1/2 orange, zested 1/2 inch piece cinnamon stick Pinch powdered saffron 1 1/4 pounds strawberries, rinsed and hulled (caps removed) 4 mint leaves 4 small cinnamon sticks 4 small vanilla pods Instructions: The day before serving, candy the olives. Cut them into quarters and blanch them in a small pan of boiling water, repeating the process 2 or 3 times to de-salt them; drain. In the same pan, make a syrup of the powdered sugar and water. Add the olives, bring to a boil, and simmer 15 minutes. Remove from heat and let olives soak 24 hours. Several hours before serving, make the ice cream. Heat the milk with the cream and split vanilla pod.
   In a large bowl, beat the egg yolks and sugar together to obtain a frothy consistency. To yolks, gradually add the hot milk and cream, beating constantly with a wooden spoon. Cook over very low heat, continuing to stir until the mixture coats the spoon. Stir in the olive oil and let cool. Place in the freezer until firm, 2 to 3 hours. At least 1 hour before serving, prepare the strawberries and the syrup. In a large saucepan, combine the sugar, red wine, orange zest, the halved vanilla pod, the cinnamon stick, and saffron. Bring to a boil, then pour the strawberries into the mixture.
   Bring mixture to a second boil and allow to boil briskly for 5 minutes, then let the mixture cool briefly. With a slotted spoon, remove the strawberries to a bowl. Continue boiling syrup over medium heat until it is thickened and reduced. Add the strawberries to this syrup and let cool 1 hour or more, to room temperature. Presentation: Into 4 well-chilled soup plates, serve the strawberry mixture in its syrup. On the side put 1 or 2 dollops of olive oil-flavored ice cream. Garnish by poking into each serving a fresh mint leaf (or a tiny sprig of olive leaves if available), a small section of vanilla bean pod, and a small piece of cinnamon stick. Sprinkle candied olives on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6499,"Red-Eye Rubbed Hanger Steaks with Cilantro Chimichurri and Sour Cream and Onion Potato Salad 1 1/2 pounds small or baby Yukon Gold potatoes Salt
   8 ounces sugar snap peas, trimmed About 1 cup sour cream
   1/4 cup finely chopped chives 2 tablespoons extra-virgin olive oil 1 large jalapeno, seeded and finely diced
   Zest and juice of 1 lemon
   Black pepper
   4 radishes, thinly sliced
   4 scallions, whites and greens, sliced on the bias
   1 large bunch cilantro, leaves only A few fresh oregano sprigs, leaves stripped
   1 clove garlic, grated or minced
   1 small shallot, coarsely chopped
   2 tablespoons sherry vinegar
   Juice of 1 lime
   1/4 cup extra-virgin olive oil
   Salt and black pepper
   1 tablespoon light brown sugar 1 tablespoon ancho cl powder or a chili powder blend, such as Gebhardt's 1 tablespoon instant espresso powder or fine ground coffee
   1 teaspoon granulated garlic
   1 teaspoon granulated onion
   Salt and black pepper 4 pieces hanger steak, at room temperature
   Olive oil, for drizzling 1/2 bottle (6 ounces) beer
   Instructions: For the potato salad: Cover the potatoes with cold water in a large pot and bring to boil. Salt the water and cook until the potatoes are just tender, 10 to 15 minutes. Drain, then add back to pot and lightly crush the potatoes with a wooden spoon or potato masher just to crack them. Meanwhile, bring a medium pot of salted water to a simmer. Add the snap peas and cook until bright green, about 1 minute. Drain and then shock in a large bowl of ice water. Remove and slice on the bias. Set aside. Combine the sour cream, chives, olive oil, jalapeno, lemon juice and salt and pepper to taste in a large bowl. Add the potatoes, snap peas, radishes and scallions and toss to combine. Refrigerate until ready to serve. For the chimichurri: Add the cilantro, oregano, garlic and shallot to a food processor and pulse to combine. Add the vinegar and lime juice. Stream in the olive oil while pulsing, until the sauce comes together. Season with salt and pepper and set aside until ready to serve. For the steak: Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, mix together the brown sugar, cl powder, espresso powder, granulated garlic, granulated onion and some salt and pepper in a small bowl. Season the steaks with the rub, drizzle with olive oil and add to the hot skillet. Cook until medium, about 4 minutes per side. Remove the steaks and let rest for at least 5 minutes. Add the beer to the skillet, reduce by about three-quarters and then remove from the heat. Slice the steaks against the grain. Serve the beer sauce on the steak and the chimichurri and potato salad alongside. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 6500,"French Toast Croque Madame Casserole 2 tablespoons unsalted butter, plus more for the baking pan 2 cups half-and-half
   1 teaspoon vanilla extract
   10 large eggs
   Kosher salt and freshly ground black pepper
   14 slices white bread, about 1/2 inch thick
   12 ounces Gruyere, grated (about 3 1/2 cups)
   14 thin slices Black Forest ham
   Nonstick cooking spray, for the foil
   Confectioners' sugar, for dusting
   Warm maple syrup, for serving, optional
   Seedless raspberry jam, for serving, optional
   Instructions: Position an oven rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a 9-by-13-inch metal baking pan. Whisk together the half-and-half, vanilla, 4 eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl.
   Lay 7 slices of bread in a single layer on a cutting board. Sprinkle 2 heaping tablespoons Gruyere on top of each slice. Top each with 2 slices of ham, folding the ham as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches and sprinkle the remaining Gruyere on top.
   Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Switch the oven to broil and broil until the top is light golden brown, another 3 to 5 minutes. Allow to rest for 5 minutes.
   Meanwhile, heat the butter in a large nonstick pan over medium heat. Crack 3 eggs into the pan (it's okay if they run together) and lightly sprinkle with salt. Cook until the whites start to set, 1 to 2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 3 eggs.
   Divide the casserole among 6 plates, dust with confectioners' sugar, top with the maple syrup or jam if using and finish with a fried egg on top. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 6501,"Spinach-Artichoke Ravioli-Lasagna 1 (10-ounce) packages chopped frozen spinach 1/4 stick butter 4 tablespoons all-purpose flour 1 quart milk Freshly grated nutmeg, to taste Salt and pepper 3 cups ricotta cheese 1 tablespoon fresh lemon zest 4 cloves garlic, minced 4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties 2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced 1 1/2 cups grated Parmigiano-Reggiano Instructions: Bring a large pot of water to a boil for pasta. Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F. Defrost the spinach in the microwave for 10 minutes on high. While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste. Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl. Cook pasta to al dente, 5 to 6 minutes in salted water. Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board. Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese. Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 6502,"Smoky Chorizo Chili 1 tablespoon extra-virgin olive oil 1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho cl powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping
Instructions: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute. Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes. Serve the chili with bowls of the toppings on the side for passing at the table. ","[Rioja, Tempranillo, Garnacha, Barbera]" 6503,"Summer Watermelon Pizza 1 cup Friendly Farms Whipped Topping, thawed 4 ounces Happy Farms Preferred Honey Goat Cheese Log 1 lemon, zested 1/2 teaspoon Stonemill Essentials Pure Vanilla 1 tablespoon Countryside Creamery Unsalted Butter 1 pint strawberries, hulled and sliced 2 tablespoons SimplyNature Organic Wildflower Honey 2 tablespoons Baker's Corner Granulated Sugar 1/2-inch round slice of watermelon 1 cup seedless green grapes 1 cup blackberries Instructions: In a mixer or food processor, combine whipped topping, goat cheese, lemon zest and vanilla. Combine until smooth and light. Reserve in refrigerator. In a large saut pan, melt butter on medium heat. Add strawberries and saut for 10 minutes or until they begin to break down. Add honey and sugar. Continue cooking for another 3-4 minutes. Remove from heat, refrigerate until completely cooled, approximately 30 minutes. When strawberry mixture has cooled, spread whipped topping evenly across watermelon slice. Place grapes in a ring around the outside of the slice creating a \crust.\ Scoop strawberry mixture into the middle of the ring and spread evenly. Top with blackberries and slice like a pizza. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 6504,"Spiced Beef and Chicken Kabobs with Cucumber Yogurt 1 cup plain low-fat Greek yogurt 2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 Persian cucumber, finely chopped
Kosher salt
1/2 cup plain low-fat Greek yogurt 1/4 cup finely chopped fresh cilantro
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound beef sirloin tip, cut into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
12 mixed-color baby bell peppers (about 8 ounce)
1 red onion, cut into 1/2-inch pieces
Lemon wedges, for serving
Instructions: For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.) For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours. Prepare a grill for cooking over medium-high heat. Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste. Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.) Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables. Serve the kabobs with lemon wedges and the yogurt sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 6505,"Ayam Kalasan (Ginger Fried Chicken) 1 cup candlenut 1 cup sliced galangal
1 cup sliced ginger
1 cup fresh turmeric
1 tablespoon turmeric powder
1 stalk lemongrass
Salt 10 chicken quarters
One 13.5-ounce can coconut milk
Oil, for deep-frying Cooked jasmine rice and Sambal Terasi (recipe follows), for serving 3 cups red peppers 1 cup Thai chiles
1 cup lime leaves
1 cup shallots
1 cup ripe tomatoes
1/2 cup sugar
3 tablespoons paprika
2 tablespoons shrimp paste
1 tablespoon salt
Oil, for sauteing
Instructions: Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor. Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken. Cook on medium heat for 1 hour, then add the coconut milk and cook another hour. Remove chicken and strain the solids from the stock. Save stock for soup! Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken. Serve with jasmine rice and Sambal Terasi. Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor. Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 6506,"Chicken Schnitzels Vegetable oil for frying 1/2 cup all-purpose flour 2 cups panko, Japanese bread crumbs 1 egg 3/4 cup milk 1 pound boned chicken breasts (or boned thighs) Instructions: In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6507,"Green Bean and Pearl Onion Casserole Kosher salt 1 1/4 pounds green beans, trimmed 2 cups pearl onions 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1 shallot, chopped 2 bay leaves 3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced 3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced
2 tablespoons fresh thyme Freshly ground pepper 3 tablespoons all-purpose flour 3 cups whole milk Vegetable oil, for frying 4 shallots, thinly sliced All-purpose flour, for coating Kosher salt Instructions: Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions. Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves. Place the green beans and pearl onions in a 3-quart casserole dish. Pour the \mushroom soup\ over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes. Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6508,"Buche de Noel Glace 1 quart good quality coffee frozen yogurt or low fat ice cream 6 large eggs, separated 1 teaspoon vanilla extract 3/4 cup sugar 1/4 teaspoon cream of tartar 1/4 cup Dutch Process cocoa Additional cocoa for dusting 1/4 teaspoon cream of tartar 3 teaspoon water 1/2 cup sugar 3 egg whites 2 tablespoons powdered sugar Bittersweet Chocolate Sauce, optional, recipe follows 1 cup sugar 1 cup Dutch process cocoa 1 1/4 cup lowfat (1 percent) buttermilk 1 teaspoon vanilla extract Instructions: Form the sheet of frozen yogurt: Line the bottom and sides of one of the pans with aluminum foil. If the frozen yogurt is rock hard, refrigerate it briefly until softened slightly; it must be scoopable but still very firm. (Note that frozen yogurt melts much more quickly than ice cream, so it must be very firm when you begin to work with it.) Distribute scoops of yogurt all over the pan. Working quickly and leaving about 4 inches at one end of the pan uncovered, spread the yogurt evenly in the pan by mashing the scoops with the back of a large spoon and pushing them together. Cover with foil and freeze at least several hours or until needed.
Make the cocoa souffle sheet: Position the rack in the lower third of the oven and preheat to 350 degrees F. Line the bottom of the second pan with a piece of parchment or wax paper.
In a large bowl, beat the egg yolks with vanilla and 1/2 cup of the sugar until pale and thick. Set aside.
In a separate mixing bowl, with clean dry beater, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in the remaining sugar, continue to beat at high speed until stiff but not dry. Mix a quarter of the egg whites into the yolk mixture to lighten it. Scrape the remaining whites into the bowl and sift the cocoa over them. Fold until completely incorporated.
Spread the batter evenly in the pan and bake until the pastry springs back when gently pressed with fingertips, 12 to 15 minutes. Cool completely, in the pan on a wire rack.
Sprinkle a large sheet of foil with cocoa. Run a small knife or metal spatula around the edges of the cocoa pastry to detach it from the pan. Invert the cocoa pastry onto the foil sheet. Remove the pan and peel the paper pan liner from the cocoa pastry.
Assemble the roll: Remove the sheet of frozen yogurt from the freezer and remove the foil covering. Center and invert the yogurt sheet on top of the cocoa souffle sheet. Remove the pan and the foil. The long edges should be lined up and but there should be 2 inches of cocoa souffle exposed at each end.
Fold the exposed pastry over the yogurt at one end of the sheet. Continue to roll the pastry and yogurt up together, using the foil underneath as an aid as necessary. Do not worry if there is some initial cracking as you roll, however, if the yogurt is much too stiff to roll, wait a few minutes until it is pliable. Wrap the roll in foil and return to the freezer overnight or until hard. Preheat the oven to 425 degrees F.
Make the meringue topping: Bring 1-inch of water to a simmer in a large saucepan. Combine the water, cream of tartar and sugar in a 6 to 8 cup stainless bowl. Whisk in the egg whites. Place thermometer near stove in a mug of very hot tap water. Set bowl in saucepan. Stir mixture briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the egg white. After 1 1/2 minutes, remove the bowl from the skillet. Quickly insert thermometer, tilting bowl to cover stem by at least 2 inches. If less than 160 degrees F, rinse thermometer in simmering skillet water and return it to mug. Replace the bowl in skillet. Stir as before until temperature reaches 160 degrees F when bowl is removed. Beat on high speed until cool and stiff. Set aside.
Remove the frozen roll from the freezer and unwrap it. Place the roll on the foil wrapped cardboard. Use a metal spatula to cover the roll completely with a thick coating of meringue topping. Leave no cake exposed and be sure that the meringue touches the foiled cardboard all along the base of the roll. Use a fork to texture the meringue to resemble tree bark. Transfer the buche on its foiled base to a baking sheet. Sieve powdered sugar over the buche. Bake just until golden, 4 to 6 minutes, watching carefully. Slide a wide spatula or pancake turner under the foiled cardboard and transfer the buche to a serving platter. Serve immediately with Bittersweet Chocolate Sauce, if desired. Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 6509,"Grilled Swordfish with Potato-Chorizo Salad For the fish: 4 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of 1/2 orange 1 tablespoon sherry vinegar 1 teaspoon honey 1 teaspoon chopped fresh thyme 1/2 teaspoon cumin seeds, chopped Kosher salt and freshly ground pepper 6 6-to-8-ounce skin-on swordfish steaks (about 1/2 inch thick) Vegetable oil, for brushing For the potato salad: 1 1/2 pounds small red-skinned potatoes, thinly sliced Kosher salt 1/4 teaspoon cumin seeds, chopped 3 tablespoons extra-virgin olive oil 4 ounces dried chorizo, diced 2 tablespoons sherry vinegar 1/4 cup chopped fresh parsley and/or chives 3 stalks celery (with leaves), sliced 1/4 cup piquillo peppers, sliced Freshly ground pepper Instructions: Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour. Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper. Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad. ","[Rioja, Pinot Noir, Garnacha, Barbera]" 6510,"Breakfast Grits Bowl 4 slices bacon, chopped 2 cups chicken stock
1/2 cup quick grits
2 tablespoons salted butter
4 large eggs
Kosher salt and freshly ground black pepper 3/4 cup shredded Cheddar cheese Hot sauce, for topping 2 green onions, sliced thin
Instructions: In a 1-quart saucepot over medium heat, fry the bacon until crisp, 8 to 10 minutes. Remove the bacon and pour off all but 1 tablespoon of the bacon grease. Return the pot to the heat, add the stock and bring it to a boil, about 2 minutes. Slowly whisk in the grits and cook, stirring, until thick, 4 to 5 minutes. Meanwhile, melt the butter in a nonstick skillet. Add the eggs and fry until the whites are set but the yolks are still soft, 3 to 5 minutes, or longer, depending how you like your eggs. Season with salt and pepper. Once the grits are thick, fold in 1/2 cup of the Cheddar cheese. Stir to allow the cheese to melt into the grits, then season to taste with salt, pepper and hot sauce. Divide the grits between 2 bowls and divide the remaining 1/4 cup Cheddar between them as well. Top each with 2 fried eggs and half of the chopped bacon. Finish with the sliced green onions. Dig in. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6511,"Simple and Easy Potato Salad 4 pounds Idaho potatoes 4 jumbo eggs, hard boiled 2 1/2 cups mayonnaise 4 green onions, finely chopped 3 stalks celery, finely chopped 1 tablespoon yellow mustard 1/2 teaspoon freshly ground white pepper 1 teaspoon kosher salt Instructions: In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6512,"Jam Filled Doughnuts 1 cup milk 3 tablespoons unsalted butter 1 package rapid rise dry yeast 3 tablespoons sugar 3 egg yolks, slightly beaten 3 1/2 cups (1 pound) cake flour 1/2 teaspoon salt Fat for frying, such as canola oil 10 ounces raspberry jam 2 cups confectioners' sugar Instructions: In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6513,"Elk Chop in Blackberry Port Sauce 1 tablespoon olive oil 2 elk rib chops seasoned with fresh ground pepper 1-ounce shallots, julienned 1/2 pint fresh blackberries, not frozen 8 ounces ruby port wine 2 ounces brown sauce 1 ounce brown sugar Instructions: In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven (500 degrees) approximately 6 to 8 minutes or until medium rare. Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, saute slightly add the port and let reduce by half, then add the sauce and the sugar season with a little salt if necessary, sauce should be a little thin, serve sauce on the side. ","[Rioja, Cabernet Sauvignon, Merlot, Pinot Noir]" 6514,"Honey Sweet Lemon Aid 1 gallon water 1 1/2 quarts fresh lemon juice 4 cups sugar 1 cup honey Instructions: Combine water, fresh lemon juice, sugar, and honey in a large pitcher. Stir until all ingredients are dissolved. Taste for balance. Refrigerate for 2 hours before serving. Chef's Note: For whisky spiked lemonade, use approximately 1.5 to 3 ounces whisky (recommended: Southern Comfort) for every 8 ounces of lemonade. ","[Chardonnay, Moscato, Riesling]" 6515,"Cherry Bomb Poppers with Maple Bacon 4 strips maple bacon, diced 4 ounces cream cheese, softened 2 ounces shredded mild Cheddar Canola oil, for frying 12 mild or hot marinated cherry peppers, drained, cut and seeded 2 eggs, beaten 1 cup all-purpose flour 1 cup panko breadcrumbs Instructions: Fry the bacon strips until crispy, and then drain on paper towels. Mix together with the cream cheese and Cheddar in a mixing bowl.
Pour about 1 inch of oil into a frying pan and heat to 350 degrees F over medium-high heat. Stuff the cheese and bacon mixture into the peppers using a piping bag. Create a dipping station with the eggs, flour and breadcrumbs. Dredge the cherry peppers in the flour, roll in the eggs, and then roll in the breadcrumbs.
Fry until golden brown, flipping sides. Let drain on a wire rack. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Riesling]" 6516,"Chocolate Malted Cherry Float 1/4 gallon chocolate ice cream 12 ounces cherry vanilla soda (prefer natural) 1/4 cup chopped malted milk balls 4 maraschino cherries Instructions: In 4 medium size glasses, place two to three scoops of chocolate ice cream into each. Slowly pour cherry vanilla soda over ice cream and top with chopped malted milk balls and a maraschino cherry. Serve with long spoons and a straw. ","[Merlot, Cabernet Sauvignon, Port]" 6517,"Shrimp Cocktail 2 medium carrots, quartered 2 stalks celery, quartered 1 head garlic, halved 1 lemon, halved 1 large onion, quartered 1/2 bunch parsley 5 sprigs fresh thyme 2 bay leaves 1 pound medium or large shrimp, in the shell, rinsed 1 cup ketchup 4 teaspoons prepared and drained horseradish 1/4 teaspoon Worcestershire sauce 1 lemon, zest finely grated and juiced Hot sauce, optional Lemon wedges, for serving Instructions: For the shrimp: Put about 10 cups of water, the carrots, celery, garlic, lemon, onion, parsley, thyme and bay leaves in a large pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 30 minutes. Careful not to splash, drop the shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes for medium shrimp, 4 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp if desired. Refrigerate if not serving right away. For the Cocktail Sauce: Combine the ketchup, horseradish, Worcestershire and lemon zest and juice in a small bowl. Add hot sauce if using. Mix well, then refrigerate until ready to serve To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon wedges and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6518,"Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce 2 tablespoons vegetable oil 1 1/2 sticks unsalted butter
1 tablespoon mustard powder
1 tablespoon garlic powder 1 tablespoon onion powder Kosher salt and freshly ground black pepper 1 small pork tenderloin, cut into 1 1/2-inch slices
1 pint heirloom cherry tomatoes, mixed colors
1 bunch asparagus 2 medium cloves garlic 3/4 cup heavy whipping cream
1 tablespoon balsamic vinegar
1 small bunch fresh sage, minced
Instructions: Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter. Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest. Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife. Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage. Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6519,"Bacon Wrapped Shrimp 1 orange, sectioned, seeded (if there are any) and chopped 1 hot red cl, stemmed and chopped 2 scallions, white and green parts, chopped 2 tablespoons chopped fresh cilantro leaves 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 8 large shrimp, shelled and deveined 3 to 4 slices bacon, cut into 2 to 3-inch sections 8 leaves bibb or Boston lettuce Instructions: Preheat the broiler. In a bowl, stir together the chopped orange, cl, scallions, cilantro, olive oil, and salt and pepper. Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6520,"Lemon Smashed Potatoes 6 medium Yukon gold potatoes 2 to 3 cups heavy whipping cream 2 to 3 cups whole milk Kosher salt 2 lemons, zested Freshly ground black pepper Instructions: Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 6521,"Hummus 2 (14.5-ounce) cans chick peas, drained and rinsed 4 cloves garlic, minced 2/3 cup tahini, well stirred 1/4 cup chopped sun-dried tomatoes in oil, drained 1/4 cup lemon juice Salt and freshly ground black pepper 1/4 cup chopped fresh parsley leaves 1/2 cup light olive oil Pita chips or corn chips, for serving Instructions: In a food processor add the chick peas, garlic, tahini, sun-dried tomatoes, lemon juice, and salt and pepper, to taste, and puree until the mixture is soft and smooth. Remove from the processor to a serving bowl and stir in the chopped parsley and olive oil. Adjust the seasoning with salt and pepper. Serve with pita chips or corn chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6522,"Whole-Wheat Pasta Salad with Walnuts and Feta Cheese 1/2 pound whole-wheat fusilli or other spiral shaped pasta 1/2 cup walnuts 1/2 cup crumbled feta cheese 1/2 cup diced red onion 1 1/2 cups chopped baby spinach leaves 2 tablespoons walnut oil 2 tablespoons red wine vinegar 1 clove of garlic, minced (about 1/2 teaspoon) 1/2 teaspoon Dijon mustard Salt Freshly ground black pepper Instructions: Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill. In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely. In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 6523,"Spicy Sausage in Carrozza 6 spicy Italian sausages 1/4 cup extra-virgin olive oil, plus extra for brushing 15 whole garlic cloves Salt and pepper 2 tablespoons Dijon mustard 3 (4-ounce) pieces pizza dough, store bought Instructions: In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside. Preheat oven to 375 degrees F. Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around. Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 6524,"Grandma's Plum and Almond Skillet Jam 2 pounds ripe plums (about 8 to 10) 3/4 cup sugar 1/2 teaspoon almond extract or Amaretto 2 tablespoons fresh lemon juice Instructions: Halve the plums, remove the pits and coarsely chop into 1/2-inch pieces (leave unpeeled). Combine the plums, sugar, almond extract and lemon juice in a medium nonstick skillet over medium-high heat. Bring the mixture to a boil, then reduce to a low simmer and cook, stirring frequently to prevent scorching, until the plums are thick and jammy, about 15 to 20 minutes. (Sugar content of fresh fruit varies, so taste your preserves after 10 minutes and add a touch more sugar if necessary.) Remove from heat and mash the fruit with a potato masher until is it mostly smooth with some texture still remaining. Cool the jam and store in clean jars in the refrigerator for up to 1 month. ","[Barbera, Tempranillo, Garnacha, Ribera del Duero]" 6525,"Hibachi-Style Hot Dog 1 yellow onion 1 tablespoon brandy
1 cup chopped mushrooms
1 zucchini, small dice
1 yellow squash, small dice
1 large carrot, small dice
Kosher salt and freshly ground black pepper 8 jumbo hot dogs, cross-hatched tightly (to catch all that glaze)
1 cup teriyaki sauce
8 Black Sesame Seed Hot Dog Buns, recipe follows, or toasted plain hot dog buns Pickled Hibachi Relish, recipe follows Yum Yum Sauce, recipe follows Toasted white sesame seeds, for serving
8 New England split-top rolls 4 tablespoons unsalted butter, melted
1/4 cup black sesame seeds
1 zucchini, small dice 1 yellow squash, small dice
1 large carrot, small dice
1/2 cup white wine vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1 cup mayonnaise 2 tablespoons rice wine vinegar
2 tablespoons tomato paste
1 tablespoon unsalted butter, melted and cooled 1 tablespoon granulated sugar
1 teaspoon sweet paprika
1 teaspoon granulated garlic
1 teaspoon hot sauce
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper Instructions: Heat a large cast-iron griddle over medium heat. Cut a 1-inch-thick round from the center of the onion and separate it into rings (reserve the remaining onion for another use). Stack the rings directly on the griddle from largest to smallest so they form the shape of a volcano. Pour the brandy INSIDE the onion stack. Carefully, using a stick lighter, ignite the brandy and watch in awe. Once the flames subside, tumble the stack and dice the onions. Add the mushrooms, zucchini, yellow squash and carrot. Season with salt and pepper and saute until tender, about 10 minutes. While the vegetables are cooking, add the hot dogs to the griddle. Cook, turning, until the hot dogs are nicely seared on all sides and the score marks have opened up, about 6 minutes. Brush on the teriyaki sauce and cook until the hot dogs are sticky and shiny! Place the dogs in the buns, brush with more teriyaki sauce and top with the Pickled Hibachi Relish and a tight squiggle of Yum Yum Sauce. Sprinkle with toasted sesame seeds. Serve with the hibachi vegetables on the side. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Place the buns on the prepared sheet pan, brush with the melted butter and sprinkle the tops with sesame seeds. Bake for 4 minutes. Put the zucchini, yellow squash and carrot in a medium heatproof bowl. Bring the vinegar, salt, sugar and 3/4 cup water to a boil in a saucepan. Immediately pour into the bowl with the vegetables, then let cool on the counter until room temperature. Transfer to a resealable container and refrigerate for at least 1 hour. The vegetables will stay good for up to 2 weeks refrigerated. Combine the mayonnaise, vinegar, tomato paste, butter, sugar, paprika, granulated garlic, hot sauce and onion powder in a medium bowl, whisk together and season to taste. Transfer to a squeeze bottle or resealable container and store in the refrigerator. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 6526,"Skirt Steak With Peppers 1 pound baby red-skinned potatoes, halved Kosher salt 1 1/4 pounds skirt steak Freshly ground pepper 1 tablespoon extra-virgin olive oil 3 bell peppers (any color), thinly sliced 1/2 onion, thinly sliced 2 cloves garlic, thinly sliced 3 tablespoons tomato paste 3 tablespoons chopped fresh parsley Juice of 1/2 lemon, plus wedges for serving Instructions: Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain. Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil. Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6527,"Cocktail Sauce 1 cup ketchup 2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 dashes fish sauce
Freshly ground black pepper
Instructions: Mix the ketchup, horseradish, lemon juice, Worcestershire sauce, fish sauce and black pepper in a bowl and let sit for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6528,"Star Anise and Cinnamon Beer 1 cup sugar 1 cup water 4 star anise pods 4 cinnamon sticks 3 (12-ounce) bottles lager beer, chilled (recommended: Heineken) Instructions: In a small saucepan, combine the sugar, water, star anise, and cinnamon sticks over medium heat. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 1 hour. Strain the syrup into a large pitcher and refrigerate until ready to serve. Slowly pour the beer into the pitcher. Stir and serve. ","[Pinot Grigio, Riesling, Gewrztraminer]" 6529,"Puff Pastry-Wrapped Salmon Nonstick cooking spray, for spraying the foil 2 teaspoons olive oil
2 medium shallots, finely chopped
9 ounces cremini mushrooms, sliced into 1/4-inch-thick slices
5 ounces baby spinach leaves
Kosher salt and freshly ground black pepper All-purpose flour, for rolling out the pastry
2 sheets frozen puff pastry, thawed
1 large egg, beaten One 2-pound side of salmon fillet, skinless
2/3 cup clam juice 3/4 cup Mexican crema
1/2 cup heavy cream
2 teaspoons all-purpose flour
3 tablespoons minced fresh dill
Kosher salt and freshly ground black pepper Instructions: For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool. Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet. Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash. Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing. For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper. Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6530,"Halo-Halo 1 14-ounce can coconut milk, well shaken 1 cup unsweetened dried mango slices, chopped 1/4 teaspoon kosher salt 2 cups coconut water 2 large lemongrass stalks (bottom 1 inch, top 8 inches and outer layer removed), smashed and cut into 1-inch pieces 2 fresh or frozen (not dried) kaffir lime leaves 1/2 fresh red Thai cl pepper, halved lengthwise 1/4 cup sweetened condensed milk 8 cups shaved ice (ideally from an ice shaver) 1 cup cooked large pearl tapioca 1 cup macapuno strings (aka coconut sport) 1 cup drained nata de coco (aka coconut gel) 1 cup mixed fresh fruit, such as pineapple, blueberries, mango, banana or lychee, sliced into bite-size pieces if necessary 1 cup Cap'n Crunch or your favorite sweetened cereal Instructions: Make the mango: Combine the coconut milk, mango and salt in a small saucepan with 1/4 cup water; bring to a simmer over high heat. Reduce the heat and simmer until the mango is soft but not falling apart, 20 minutes. Let cool, cover and refrigerate until well chilled, but no more than 2 hours. Make the tea: Combine the coconut water, lemongrass, lime leaves and cl in a small saucepan; bring to a boil over high heat. Turn off the heat, cover the pan and let the mixture steep for 20 minutes. Strain, pressing, then discarding the solids. Stir in the condensed milk until smooth. Cover and refrigerate until well chilled, but no more than 2 hours. Make the halo-halo: Right before you're ready to eat, layer the ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit and cereal in 4 bowls or tall wide glasses. Pour the milky lemongrass tea over each. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 6531,"Red Velvet Cupcakes with Almond Cream Cheese Frosting 3 cups plus 3 tablespoons all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons kosher salt 1/4 cup unsweetened cocoa powder (recommended: Valrhona) 1 cup vegetable oil 1 1/4 cups buttermilk 1 7/8 cups sugar 3 eggs 1 fluid ounce red food coloring 1/2 cup plus 2 tablespoons unsweetened applesauce 1 1/4 teaspoons apple cider vinegar 1 1/4 teaspoons vanilla extract Almond Cream Cheese Frosting, recipe follows 11 1/2 tablespoons butter, at room temperature 24 ounces cream cheese, at room temperature 4 1/2 cups powdered sugar, sifted 3 teaspoons vanilla extract 1 1/2 teaspoon almond extract Instructions: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl. In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined. Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely. Generously frost the top of each cupcake with the Almond Cream Cheese Frosting. In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6532,"Apricot Sesame Energy Bars 1 1/4 cups lightly packed dried Turkish apricot halves (about 12 ounces) 1 cup wheat germ 1/2 cup tahini 1/4 cup raw shelled hemp seeds 1/4 cup black or white sesame seeds, or a mix Instructions: Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides. Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed. Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 6533,"Chicken Fried Steak 2 tablespoons butter 1/4 cup all-purpose flour 1 cup milk 1 teaspoon kosher salt 1 teaspoon ground white pepper 1 tablespoon chopped fresh parsley Vegetable oil, for frying Four 5-ounce rib eye steaks 1 tablespoon kosher salt, plus more for sprinkling 1 teaspoon ground black pepper, plus more for sprinkling 1 cup all-purpose flour 1 cup egg wash (equal parts milk and eggs) 2 cups mashed potatoes, warmed 16 stalks pencil asparagus, poached Instructions: For the sauce: In a saucepan over medium heat, warm the butter until melted. Then stir in the flour, stirring through the process, until light brown and smooth. Next, add the milk, again stir and allow the roux to absorb the milk. Then season with the salt and white pepper and add the parsley. This process should take 4 to 5 minutes. Hold the sauce warm. For the steaks: Preheat oil in a deep-fryer to 350 degrees F. With a meat tenderizer, pound the steaks until double in size and 1/4-inch thick. Add the salt and black pepper to the flour. Then dredge a steak in the flour, then the egg wash and finally again in the flour. Repeat the process with all the steaks. Then drop them in the fryer and cook for 1 1/2 minutes. Flip and finish until golden brown, a final 2 minutes. Remove from the fryer and allow any excess oil to drip off on paper towels. Sprinkle with salt and pepper. To serve, portion the potatoes, and then top with 4 pieces asparagus, then steak and finish with the sauce to the side of the steak and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 6534,"Salsa Roja: Red cl-Tomatillo Salsa 1/2 ounce small hot dried chiles, stemmed 6 large garlic cloves, unpeeled 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed Salt Sugar, about 1/2 teaspoon (optional) Instructions: Toasting and roasting. Preheat a broiler. In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor. Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days. ","[Rioja, Tempranillo, Garnacha, Barbera]" 6535,"Roast Rack of Lamb with Rosemary and Membrillo Aioli and Rustic Roast Potatoes 2 teaspoons finely chopped fresh rosemary, plus sprigs, for garnish 8 fluid ounces/1 cup (225 milliliters) oil (sunflower, olive oil, or a mixture) 2 egg yolks, preferably free range and organic Pinch of English mustard or 1/4 teaspoon French mustard 1/4 teaspoon salt 1 dessertspoon white wine vinegar 1 clove garlic, crushed 1 1/2 to 2 ounces (35 to 50 grams) membrillo (quince paste)* 4 racks of lamb or 1 leg of spring lamb 3 sprigs fresh rosemary, optional 1 to 2 cloves garlic, optional Salt and freshly ground pepper Instructions: I love this recipe, my good friend the Australian cook, Maggie Beer from the Barossa Valley, made this Membrillo Aioli when she stayed at the Cookery School a few years ago. For the aioli: Put the chopped rosemary into a little saucepan with 3 tablespoons of oil and warm gently for 2 or 3 minutes, careful not to burn. Keep aside. Put the egg yolks into a bowl with the mustard, salt, and the white wine vinegar and add the crushed garlic. Put the oil into a measuring cup. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar, if necessary. If the mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1 to 2 tablespoons plus 1 to 2 teaspoons of boiling water into a clean bowl. Then whisk in the curdled mayonnaise, a half teaspoon at a time, until it emulsifies again. Chop the membrillo and warm gently in a little saucepan until it melts. Cool and add to the mayonnaise with the rosemary and oil. Taste and correct seasoning. For the lamb: Preheat the oven to 425 degrees F/220 degrees C/gas mark 7. Score the skin of the lamb, you may like to insert a few tiny sprigs of rosemary and slivers of garlic here and there on the skin side. Season with salt and freshly ground pepper. Roast for 25 to 30 minutes, depending on the age of the lamb and the degree of doneness required. Allow to rest for 5 to 10 minutes. Carve, allowing 2 to 3 cutlets per person, depending on size. Garnish with a sprig of rosemary and serve with the Rosemary and Membrillo Aioli. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 6536,"Cheesy Dijon-Balsamic Sheet Pan Meatloaf 3/4 cup breadcrumbs 1/4 cup milk 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for topping 2 large eggs
3/4 cup Food Network Kitchen? Inspirations French Style Dijon Balsamic Vinaigrette 1/2 cup ketchup 3 pounds meatloaf mix
2 cloves garlic, minced 1 medium onion, grated and excess liquid squeezed out Kosher salt and freshly ground black pepper 6 ounces Colby Jack cheese, grated
Instructions: Position an oven rack in the upper third of the oven and preheat to 375 degrees F. Mix together the breadcrumbs, milk, parsley, eggs, 1/4 cup of the French Style Dijon Balsamic Vinaigrette and 1/4 cup of the ketchup in a large bowl. Set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
Add the meatloaf mix, garlic, onion, 1 tablespoon salt and 1/2 teaspoon pepper to the bowl and mix until well combined (take care not to overmix). Transfer the mixture to an 18-by-13-inch sheet pan and press into an even layer covering the entire surface.
Whisk together the remaining 1/2 cup French Style Dijon Balsamic Vinaigrette and 1/4 cup ketchup in a small bowl. Brush the meatloaf with the sauce.
Bake until cooked through, about 20 minutes, then turn the oven to broil. Scatter the cheese over the top and broil, turning the pan periodically for even browning, until the top is caramelized and dark in spots and the cheese is melted, 3 to 4 minutes. Sprinkle with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6537,"Chocolate Bark with Mixed Nuts and Dried Cherries 4 cups semisweet chocolate 1/2 cup chopped pistachios 1/2 cup chopped almonds 1/2 cup dried cherries Instructions: Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper. Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 6538,"Red Wine Sangria 1 bottle Spanish red wine 1/3 cup superfine sugar 1 orange, thinly sliced 1 red apple, thinly sliced 1 mango, pit removed and sliced 1 cup orange juice Pinch salt One 12-ounce can seltzer water Ice cubes Instructions: In a large pitcher combine the wine and sugar and stir until the sugar dissolves. Add the remaining ingredients, excluding the seltzer, and mix well. Put the pitcher in the refrigerator and let the sangria sit for at least 1 hour or up to 4 hours. Just before serving, stir in the seltzer and ice cubes. ","[Tempranillo, Garnacha, Barbera, Zinfandel]" 6539,"Manhattan 1 oz. Johnnie Walker Black Label .5 oz. sweet vermouth Instructions: Add Johnnie Walker Black Label and sweet vermouth Mix and serve in martini glass ","[Whiskey, Vermouth]" 6540,"Beef & Broccoli Stir-Fried Noodles Kosher salt 1 head broccoli, cut into florets and stems peeled and sliced into 1/4-inch-thick coins 4 tablespoons canola oil 1 New York strip steak (10 to 12 ounces), 1 1/2 inches thick, thinly sliced 2 scallions, thinly sliced on a bias (whites and greens separated) 2 cloves garlic, minced 1-inch piece ginger, peeled and grated 1/2 yellow onion, sliced 2 tablespoons rice wine vinegar 1/4 cup oyster sauce 1/4 cup chicken stock 1 teaspoon cl paste, such as sambal One 3-ounce package dried curly noodles, such as ramen Instructions: Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later. Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak. To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine. To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 6541,"Turkey Meatloaf Nonstick cooking spray, for pan 1 tablespoon vegetable oil
2 carrots, peeled and chopped
1 stalk celery, chopped
1 medium onion, chopped
Salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat)
1/2 cup grated hard cheese, such as a Parmesan-Gouda blend
1/3 cup plain breadcrumbs
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 large egg
Instructions: Preheat the oven to 350 degrees F. Spray a standard 9-inch loaf pan with nonstick spray. Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper; saute until just starting to soften, about 3 minutes. Add the garlic and stir to combine; saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce, and cook for 1 minute more. Remove from the heat and set aside to cool to room temperature. In a large bowl, combine the ground turkey, grated cheese, breadcrumbs, thyme, sage, rosemary, egg, some salt, 2 teaspoons black pepper, and the cooled veggie mixture. Mix with your hands until well blended. Fill the prepared loaf pan with the meatloaf mixture. Bake until a meat thermometer inserted into the center of the loaf registers 170 degrees F, about 55 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 6542,"Classic Linguine and Clam Sauce 2 dozen clams shucked and diced, reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid) 5 cups water 1 pound linguine, preferably fresh 1/3 cup olive oil 1 tablespoon minced garlic 1/3 cup dry white wine 1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper 4 tablespoons unsalted butter 3 tablespoons minced parsley Salt and freshly ground pepper to taste Instructions: In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid. Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 6543,"Toaster Oven Bread 2 tablespoons unsalted butter, melted, plus more for the pan 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Instructions: Butter a 6-by-3-inch round pan and set aside. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.
Preheat a toaster oven to 400 degrees F.
Bake, rotating halfway through, until the bread is golden and the internal temperature registers 200 degrees F, about 25 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6544,"Wasabi Mashed Potatoes 1 russet potato 1 tablespoon butter Salt and freshly ground black pepper 1/2 teaspoon garlic powder 1 teaspoon wasabi powder Instructions: Place the potato in a pot of cold water. Bring to a boil and cook until fork tender, about 30 minutes. Remove from the heat, peel, and mash well. Add 1 tablespoon of butter, salt, freshly ground black pepper, powdered garlic, and wasabi powder. Mix well. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6545,"Beet Ricotta Dip with Vegetables 3 medium beets (about 8 ounces), skins scrubbed Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup whole milk ricotta
2 tablespoons red wine vinegar
Flaky salt, for sprinkling
Serving suggestions: radishes, cucumbers, cherry tomatoes Instructions: Preheat the oven to 450 degrees F. Use a large sheet of foil to form a nest around your beets, then toss with some olive oil and a healthy pinch of kosher salt and pepper. Seal in foil and roast in the top third of the oven until the beets are fork-tender, 45 minutes.
Carefully unwrap the beets and let cool, then slice into quarters. Add the beets, ricotta, vinegar, a large pinch of kosher salt and several grinds of fresh pepper to a food processor. Blend until smooth, then taste, adding more salt and pepper if needed. Pour into a serving bowl and drizzle with olive oil, a few cracks of fresh black pepper and a sprinkle of flaky salt. Serve with the vegetables. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 6546,"The Best Cheddar and Herb Chaffle 4 large eggs 2 cups finely shredded mild Cheddar
2 scallions, thinly sliced
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Nonstick cooking spray
Unsalted butter, for serving
Sugar-free maple syrup, for serving
Instructions: Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper. Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
Top each chaffle with a pat of butter and drizzle with maple syrup.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6547,"Country Mustard Rubbed Pork Chops 1/2 cup country Dijon mustard 2 teaspoons herb garden seasoning 1 teaspoon crushed garlic 1 teaspoon honey 2 tablespoons freshly chopped parsley leaves 1 1/2 pounds thick-cut boneless pork loin chops Instructions: In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving. Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling. Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side. Transfer to a serving platter and serve sprinkled with the reserved rub. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6548,"Red Salad 1 (14-ounce) can kidney beans 1/2 red onion, finely chopped 2 teaspoons good-quality red wine vinegar 8 cherry tomatoes 1 tablespoon extra-virgin olive oil Instructions: Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins. Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes. Halve the cherry tomatoes and put them into a bowl. When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 6549,"Pizzelle 3/4 cup sugar 1/2 cup unsalted butter, melted 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon anise extract, optional 3 large eggs 1 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt Instructions: Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate. Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions. ","[Prosecco, Moscato, Vinho Verde, Cava]" 6550,"Pumpkin Love Cake Unsalted butter or cooking spray, for the baking pan One 16.5-ounce box spice cake mix (plus ingredients called for on the box) 32 ounces part-skim ricotta 16 ounces mascarpone
3/4 cup sugar
1 teaspoon vanilla extract
4 eggs
1 small box (3.4 ounces) pumpkin spice instant pudding
1 cup whole milk
Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan. Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside. Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white. Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack. Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 6551,"Punch Ice Block 1 clean empty milk container Orange, lemon and lime slices Water Instructions: Fill 1/4 of the milk container with water, add citrus slices and freeze. Fill 1/2 way with water, add citrus slices and freeze. Continue process until container is filled. Rip off paper container, place block in large bowl and serve with punch. ","[Chardonnay, Sauvignon Blanc, Moscato]" 6552,"Soft-Shell Crab Sandwiches With Singapore Slaw For the slaw: 1/2 large daikon Juice of 1 lime 1 teaspoon honey 1 teaspoon chopped fresh cilantro Kosher salt and freshly ground pepper For the aioli: 1/2 cup mayonnaise (preferably Japanese Kewpie mayonnaise) 1/4 cup sambal oelek (Asian cl sauce) 1 teaspoon tomato paste 1 clove garlic For the soft-shell crab 4 live soft-shell crabs 1 cup all-purpose flour 5 tablespoons unsalted butter 4 Hawaiian sweet rolls, split open Instructions: Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve. Make the aioli: Combine the mayonnaise, sambal oelek and tomato paste in a small bowl. Grate in the garlic, season with salt and pepper and stir to combine. Clean the crabs (if live): Cut off the front of each crab just behind the eyes and mouth using kitchen shears; remove any yellow matter from the inside with your fingers, if desired. Grab one of the pointy ends of the top shell and peel it back to reveal the gills; cut out the gills and discard. Repeat on the other side. Flip the crab over and pull back the small flap known as the apron. Use your fingers to pull it off. Cook the crabs: Put the flour in a shallow dish and season with salt and pepper. Dredge the crabs in the seasoned flour, turning to coat both sides; shake off the excess flour and set aside. Melt the butter in a large skillet over medium heat and swirl the pan until the foaming stops. Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side. Remove to a paper towel-lined plate to drain and season immediately with salt. Build your sandwich: Set your rolls cut-side down in the same pan and cook until golden. Slather the roll tops with some of the cl aioli. Sandwich a hot crab and a scoop of slaw on each roll. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6553,"Phyllo Wrapped Huevos Rancheros 2 tablespoons butter 8 eggs, lightly scrambled 6 sheets phyllo dough Bread crumbs 1/2 stick melted butter 1 (14-ounce) can black beans, drained and divided 1 cup crumbled queso fresco or Monterey Jack cheese 3 tablespoons olive oil 1/2 onion, diced 2 tablespoons minced garlic 1 (15-ounce) can diced fire roasted tomatoes 1 (4-ounce) can diced green Anaheim chiles 1 chipotle in adobo sauce, minced 1 teaspoon adobo sauce 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 bunch cilantro, leaves chopped, for garnish 2 ripe avocados, halved, pitted and flesh diced 1 lime, zested 2 limes, juiced 2 tablespoons chopped cilantro leaves 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven. Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel. Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets. Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly. In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm. Guacamole: Mix all the ingredients together in a small bowl. To assemble dish: Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole. Sprinkle the remaining black beans on top and around the rolls before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 6554,"Oven Roasted Wild Mushrooms with Garlic and Thyme 1/4 pound oyster mushrooms, cleaned 1/4 pound hen of the woods, cleaned 1/4 pound shiitake mushrooms, cleaned and halved 1/4 pound cremini mushrooms, cleaned and halved 4 cloves garlic, thinly sliced 1/4 cup olive oil Salt and freshly ground pepper 6 sprigs fresh thyme 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh thyme leaves Instructions: Preheat oven to 375 degrees F. Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6555,"Broiled Tilapia with Horseradish and Herb-Spiked Mayo Cooking spray 1 lemon 4 (6-ounce) Tilapia fillets Salt and freshly ground black pepper 1/2 teaspoon garlic powder 1/3 cup light mayonnaise 2 teaspoons prepared horseradish, or more to taste 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley leaves Instructions: Preheat the broiler. Coat a large baking sheet with cooking spray. Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side. Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6556,"Sweet Potato and Kale Spanish Frittata 1/4 cup olive oil 1 sweet potato, peeled, halved and sliced into half moons
1/2 onion, sliced thin
1 teaspoon kosher salt
5 leaves Tuscan kale, chopped
8 large eggs, beaten
1 1/4 cups shredded smoked mozzarella Instructions: Preheat the broiler to high. Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes. Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6557,"Sunny's Game Day Chili 2 tablespoons vegetable oil 1 large onion, chopped 1 jalapeno, seeded and chopped Salt 1 pound uncooked or fresh Mexican chorizo (about 4 links) 2 cloves garlic, sliced 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon chili powder 1 teaspoon dried thyme 1 teaspoon Hungarian or hot paprika 1 teaspoon red pepper flakes 4 Roma tomatoes, seeded and chopped 2 tablespoons tomato paste 2 pounds ground turkey 2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet) 2 cups chicken stock
1 tablespoon hot sauce (recomended: Frank's Red Hot) 1 (3-inch) cinnamon stick
Freshly ground black pepper
2 teaspoons fine-ground cornmeal
20 blue corn tortillas
Vegetable oil, for frying 2 (15.5-ounce) cans cannellini beans, rinsed and drained
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped Instructions: In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes. Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer. Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through. Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6558,"Janette's Ambrosia 1/4 cup orange juice 1/2 tablespoon honey 1 cup diced fresh pineapple (1/2-inch pieces) 1/2 cup seedless grapes 1 banana, sliced 1 mango, peeled and cut into 1/2-inch dice 1/2 cup canned mandarin oranges in light syrup, strained 1 kiwi, peeled, halved lengthwise and cut across into 1/4-inch pieces 1 cup fat free vanilla ice cream 4 tablespoons rum 2 tablespoons shredded unsweetened coconut, toasted Instructions: In a large mixing bowl, stir the orange juice and honey together until well blended. Add the fruit and toss to combine. Scoop the ice cream into 4 dessert bowls and top with the fruit mixture. Spoon the rum over the top and sprinkle with toasted coconut. Serve immediately. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 6559,"Thanksgiving Wild Rice 1 1/3 cups wild rice (8 ounces), rinsed and drained 4 3/4 cups turkey or chicken broth, homemade or low-sodium canned Kosher salt 5 tablespoons unsalted butter One 12-ounce package loose pork sausage meat 1 cup finely chopped onion 1 tablespoon finely chopped fresh thyme leaves 12 ounces shitake mushrooms, stems removed and sliced 1/4-inch thick 3 tablespoons finely chopped flat-leaf parsley leaves
Freshly ground black pepper Instructions: In a large sauce pan, combine the wild rice, 4 cups of the stock and salt to taste. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook until tender, about 60 minutes. Drain and transfer the rice to a large bowl. In a medium saute pan, heat 1 tablespoon of the butter over medium heat and add the sausage meat. Cook, breaking it up with a wooden spoon, until it loses its raw color, about 10 minutes. Drain off excess fat, and stir the sausage meat with the rice. In the same pan, heat 2 tablespoons of the butter over medium-low heat, add the onions, and cook until golden, about 15 minutes. Add the thyme and cook 2 minutes more. Stir the onion mixture with the rice. Preheat the oven to 350 degrees F. Melt the remaining butter in the same pan, over medium heat, and add the mushrooms. Cook until wilted and lightly browned, about 10 minutes. Add to the rice. Add the parsley and 3/4 cup of stock. Season the rice mixture with salt and pepper to taste. Transfer the mixture to a 9- x 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6560,"Grilled Burgers 1 1/2 pounds ground beef chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 8 slices American or cheddar cheese (optional) 4 soft hamburger buns Instructions: Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick (be careful not to overwork the meat). Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties with salt and pepper. Lightly oil the grill grates. Grill the patties indentation-side up until they are marked and release easily from the grill, about 4 minutes. Flip and cook until slightly firm, 3 more minutes for medium doneness. For cheeseburgers, top each patty with 2 slices cheese during the last minute of cooking and cover to melt.
Transfer the burgers to a plate and let rest 5 minutes so the juices redistribute. Toast the buns on the grill, 30 seconds. Serve the burgers on the buns.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 6561,"Berries with Chocolate Sauce 4 slices of angel food cake 2 pints strawberries, hulled or raspberries 2 tablespoons sugar 1/4 cup dark rum 3/4 water 4 ounces semi sweet chocolate morsels 2 tablespoons heavy cream 1 tablespoon butter Instructions: Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.) Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream. Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top. ","[Chardonnay, Moscato, Merlot, Pinot Grigio]" 6562,"Eggplant Parmesan 2 28-ounce cans whole peeled tomatoes (Pelati) 1/4 cup extra-virgin olive oil 2/3 red onion, medium diced 6 cloves garlic, cut into chunks 2 pinches of red pepper flakes (optional) Kosher salt and freshly ground pepper 1/4 cup torn fresh basil Canola oil, for frying 1 cup all-purpose flour Sea salt and freshly ground pepper 3 medium eggplants, cut into 1/4-inch-thick slices 3/4 pound part-skim mozzarella cheese, freshly shredded 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish 1 1/2 cups fresh basil leaves, plus more for garnish Extra-virgin olive oil, for drizzling Instructions: Make the sauce: In a food processor or using an immersion blender, puree the tomatoes to a smooth, creamy consistency. (If you would like a more country feel, you can wait and break them up in the pan later with a wooden spoon.) In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook for 2 to 3 minutes, until you see the color start changing. If you?d like to make the sauce spicy, add the red pepper flakes. Add the tomatoes and season with kosher salt and pepper to taste. Reduce the heat to medium low and simmer for about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce. It has to be fluid, but it should not look overly wet. Add the torn basil and remove from the heat. Meanwhile, fry the eggplant: Preheat the oven to 400 degrees F. Pour 2 inches of canola oil into a large heavy-bottomed pot or high-sided skillet. Heat over high heat until a deep-fry thermometer reads 360 degrees F. (You can also test by adding a small piece of bread to the oil. If it fries and browns, the oil is ready.) In a shallow dish, whisk together the flour, 1 teaspoon sea salt and 1/4 teaspoon pepper. Working in batches of approximately 8 slices each, dredge the eggplant slices in the flour mixture and add them to the hot oil. Fry for 1 to 2 minutes each, until browned. Using tongs, transfer the eggplant to a baking sheet lined with paper towels to let cool. In two 9-by-13-inch baking dishes, place 1 layer of eggplant slices. Brush each with a thin layer of sauce, top with a layer of mozzarella, 2 tablespoons Parmigiano-Reggiano and a sprinkle of basil leaves. Repeat the layering two more times. Make a final layer of sauce, mozzarella and Parmigiano-Reggiano. Bake for 25 to 30 minutes, until bubbling and golden on top. Garnish with a final sprinkling of basil and Parmigiano-Reggiano and a small drizzle of olive oil. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 6563,"Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh thyme leaves 1 teaspoon black peppercorns, crushed finely 2 cloves garlic, minced 2 tablespoons olive oil 2 (8 ounce fillets) fresh sea bass 1/4 cup Cognac or brandy 1/3 cup fish stock Salt and pepper 1 bunch asparagus, blanched and refreshed Sundried Tomato-Chardonnay Sauce, recipe follows 2 basil buds, for garnish 1 tomato, peeled seeded and small diced (1 tomato concassed), for garnish 1/4 cup olive oil 2 tablespoons black peppercorns 2 tablespoons shallots 3 cups Chardonnay 1 fresh bay leaf 1 teaspoon fresh lemon juice 1 large sun-dried tomato, chopped 1/2 pound butter, cut into small cubes Salt Instructions: In a flat plate, mix the basil, thyme, peppercorns, and garlic. Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side. Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further. Season with salt and pepper. Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish. Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 6564,"Ballpark Mustard 1/2 -cup mustard powder 6 Tbs. pickle vinegar (juice that's in a jar of dill pickles) Gray salt freshly-ground black pepper 1 Tbs. Napastyle Roasted Garlic Paste (optional) Instructions: Whisk together mustard powder and pickle vinegar until smooth. Let the mixture sit for 10 minutes so flavors have time to develop. Season to taste with salt and pepper. Stir in roasted garlic paste. Transfer to a jar and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6565,"Spinach Salad with Warm Bacon Dressing 5 slices bacon, roughly chopped 1/4 cup white wine vinegar 1 teaspoon sugar or honey 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 pound spinach (not baby), tough stems removed 2 cups seedless red grapes, halved 4 ounces blue cheese, crumbled (about 3/4 cup) Croutons, for topping Instructions: Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet. Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified. Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6566,"Colossal Candy Corn 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows 6 cups Kellogg's? Rice Krispies? cereal Canned frosting or decorating gel Candy corn Instructions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into candy corn shape using a cookie cutter. Decorate with frosting and/or candy corn. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 6567,"1-Step Chipotle Hummus 1 (16-ounce) container store-bought hummus (about 2 cups) 2 tablespoons TABASCO? brand Chipotle Pepper Sauce Pita chips or raw vegetables Instructions: Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use. ","[Rioja, Tempranillo, Garnacha]" 6568,"Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash 6 black tiger shrimp Pinch thyme Pinch rosemary Pinch basil Juice from half a lemon Salt and pepper to taste 1 2-pound Nova Scotia lobster 1-ounce Yukon gold potatoes, brunoise 1-ounce organic purple potatoes, brunoise 2 tablespoons extra virgin olive oil 1 garlic clove, finely sliced 1-ounce wild leek, julienned 4 tablespoons gooseberry, concasse 1 teaspoon thyme, rough chop 1 teaspoon rosemary 1 teaspoon basil, rough chop Salt and pepper to taste 2-ounces baby spinach, steamed 1-ounce red wine 1-ounce lobster stock 1 garlic clove, thinly sliced 1 medium shallot, roughly chopped teaspoon candied lemon zest 2 tablespoons unsalted butter Salt and pepper to taste 1/4 teaspoon tomato concasse 2 tablespoons chives, chopped Instructions: For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside. For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside. For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper. In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in water bath and in oven for approximately 15 minutes, or to heat through. Set aside. For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside. To plate: Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 6569,"Warm Apple Pies 4 whole-wheat flour tortillas 1/4 cup peanut butter 1/2 (21-ounce) can apple pie filling 1 tablespoon sugar 2 tablespoons cream cheese, room temperature 1 tablespoon milk 1 tablespoon powdered sugar 1/2 teaspoon pumpkin pie spice Instructions: Preheat the oven to 350 degrees F. Warm the tortillas in a microwave to make them pliable. Spread each tortilla with 1 tablespoon of peanut butter. Divide the apple filling between the 4 tortillas. Fold in sides and then roll up each tortilla. Transfer to an ungreased baking sheet and make a couple of slashes in the top to allow the steam to vent. Sprinkle the tops of tortillas with 1 tablespoon sugar and bake until lightly browned, about 10 minutes. Remove from the oven and put the tortillas on a serving platter. In a small bowl, whisk together the cream cheese, milk, powdered sugar, and pumpkin pie spice. Brush on the apple pies and serve. ","[Chardonnay, Riesling, Moscato, Merlot]" 6570,"Zucchini Lasagna 1 tablespoon olive oil One 20-ounce package cremini mushrooms, sliced
2 cloves garlic, minced
15 ounces spinach, rinsed and drained
3 large zucchinis (about 1 1/2 pounds)
1 pound mozzarella
6 fresh basil leaves
2 tablespoons fresh flat-leaf parsley leaves
3 cups low-fat cottage cheese
1 cup freshly grated Parmesan
2 eggs, beaten
Salt, to taste Freshly ground black pepper, to taste Two 24-ounce jars store-bought marinara sauce Instructions: Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside. Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using. Grate the mozzarella cheese and set aside. Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well. To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara. Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6571,"Banana-Almond-Chocolate Quick Bread with Cream Cheese Glaze 1/2 cup melted unsalted butter, plus more, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup semisweet chocolate chips 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup mashed bananas (about 2 medium) 1/2 cup confectioners' sugar 1 1/2 tablespoons cream cheese, at room temperature 1 tablespoon milk 1/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6572,"Summer Fruit Tartlets with Coconut and Oat Crust 1 cup dried unsweetened shredded coconut 1 cup old-fashion rolled oats 1/4 teaspoon sea salt 1 1/2 cups whole spelt flour 1/4 cup melted extra-virgin coconut oil 5 tablespoons maple syrup 2 teaspoons vanilla extract 1 1/2 cups plus 1 tablespoon apricot nectar or apple juice 5 teaspoons agar flakes 1 1/2 teaspoons arrowroot powder 1 teaspoon vanilla extract 1 large apricot, pitted, quartered and thinly sliced 8 cherries, pitted and sliced 2 fresh figs, halved and thinly sliced 1 large kiwi, peeled, quartered and thinly sliced 1 medium plum, pitted, quartered and thinly sliced 1/2 cup blueberries 1/2 cup black raspberries 1/2 cup raspberries Instructions: For the crust: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Spread the coconut evenly on the prepared baking sheet and bake until deep golden, 4 to 5 minutes. Set aside to cool.
Increase the oven temperature to 350 degrees F. Line the tartlets molds with mini muffin liners and set aside.
Add half of the toasted coconut to a food processor with the oats and salt and pulse until finely ground. Transfer to a bowl, add the spelt flour and stir to combine. Drizzle in the coconut oil and mix until evenly combined. Add the maple syrup, vanilla and 1 tablespoon water, and mix until the dough comes together. The dough should hold together without being too sticky. If mixture is wet, set aside for 5 minutes for the oats to absorb more moisture.
Press some dough into each lined tartlet pan as thinly and evenly as possible. Prick the bottom with a folk a couple of times and bake until lightly golden and fragrant, 14 to 16 minutes. Remove from the oven and set aside to cool.
For the glaze: Add 1 1/2 cups of the juice and the agar to a small pot. Bring to a boil over high heat while whisking. Cover the pot and reduce the heat to low, and simmer until the agar dissolves, 10 minutes.
Dissolve the arrowroot in the remaining 1 tablespoon juice and whisk into the simmering juice mixture. Return to a boil, then remove from the heat and stir in the vanilla. Set to thicken and cool slightly, 10 minutes.
For the fruit filling: Place the sliced apricot into a medium bowl and toss with 3 tablespoons of the glaze. Spoon about 1 teaspoon of the glaze into four of the tartlet shells and divide the apricot between the shells. Repeat with the cherries, figs, kiwi, plum, blackberries, black raspberries and raspberries, and the remaining glaze until all the shells are filled. Store in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 6573,"Sweet Cherry Pepper Relish 2 cups whole pickled cherry peppers, stemmed, plus some of the pickling liquid, optional 1/2 cup chopped fresh pineapple
2 stalks celery, chopped
1 clove garlic, grated on a rasp grater 1/4 cup extra-virgin olive oil
Kosher salt
Instructions: Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 6574,"Caramel Peanut Popcorn Baseballs 4 cups caramel coated popcorn (recommended: Cracker Jack) Plastic food storage bag, gallon size 1 package, 2 ounces, chopped nut topping, available on baking aisle 2 pints vanilla ice cream Optional garnishes: caramel sauce, canister whipped cream, maraschino cherries Instructions: Place the popcorn in a food storage bag and crush with a small skillet. Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts. Soften ice cream 15 seconds per pint in microwave oven. Use a large scoop to overpack a round ball of ice cream. Place ice cream onto cookie sheet and roll in coating. Cover odd-shapped ball in plastic wrap and use the wrap as a barrier to mold ball into a perfect circle the size of a baseball. Repeat to form 4 balls. You will use about 1 1/2 pints of ice cream total. Freeze until ready to serve. Garnish baseballs with caramel sauce, whipped cream and maraschino cherry. ","[Chardonnay, Riesling, Moscato, Merlot]" 6575,"Individual Corn Spoon Breads Nonstick baking spray with flour 3/4 cup yellow cornmeal 1/2 cup all-purpose flour 3 large eggs, separated 1 teaspoon kosher salt 1/4 teaspoon baking powder One 14.75-ounce can creamed corn 2 whole scallions, white and green parts, chopped
1 small chipotle in adobo, finely chopped Instructions: Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 6576,"Kashmiri Pilaff 4 tablespoons vegetable oil 3/4 teaspoon cumin seeds 1 (3-inch) piece cinnamon stick 3 whole cloves 3 green cardamom pods* 1 bay leaf 1 onion, sliced 1 tablespoon chopped blanched almonds 2 teaspoons raisins 7 ounces basmati rice, washed until the water runs clear, drained 2 cups water Pinch saffron threads, soaked in 2 tablespoons hot water 2 ready-to-eat dried figs, chopped, plus extra to serve Kosher salt and freshly ground black pepper
1 tablespoon chopped walnuts or pistachios Instructions: Heat the oil in a nonstick pan over a low heat. Add the cumin seeds, cinnamon, cloves, cardamom, and bay leaf, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the almonds and raisins, and cook for another 2 to 3 minutes. Add the rice, and stir well to coat it in the spiced oil.
Add the water, saffron water, and half of the chopped figs, and season, with salt and freshly ground black pepper, to taste. Bring the mixture to a boil, and continue to boil for 2 to 3 minutes. Reduce the heat to low, and cover the pan with a lid. Cook the mixture for 7 to 8 minutes, or until the rice is tender, but still has a slight bite. Add the remaining figs and the chopped nuts, and stir well, fluffing the rice with a fork as you stir. Set the pan aside for 4 to 5 minutes to allow any excess water to evaporate, and then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6577,"Cajun Cheeseburger with Grilled Onions and Praline Bacon 5 pounds yellow onions 1/2 cup canola oil
Kosher salt
5 pounds bacon
1/2 pound (2 sticks) unsalted butter
1 pound light brown sugar
1 cup molasses
1 cup yellow mustard
2 tablespoons Louisiana-style hot sauce
3 tablespoons medium grind black pepper
3 teaspoons cayenne pepper 3 teaspoons ancho chili powder 3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons smoked paprika
20 pounds 80/20 ground beef
3 pounds grated Cheddar 60 hamburger buns
Potato chips, for serving
Instructions: Slice the onions into thin rings and toss with the canola oil and 2 tablespoons salt in a large bowl.
Heat a flat top grill to high heat. Saute the onions until caramelized and soft. Reserve. Slice the bacon strips into thirds, crossways. Cook the bacon on the flat top grill until most of the fat is rendered and bacon is crispy. Transfer the bacon to a rimmed baking sheet and reserve. Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until fully dissolved and bubbling, 3 to 4 minutes. It will be very hot. Carefully pour the mixture over the crispy bacon. Use tongs or a large spoon to stir the bacon and praline sauce together until well coated. Reserve the praline bacon. Whisk together the molasses, mustard and hot sauce in a bowl to make a dipping sauce. Reserve. Make a Cajun seasoning rub by combining the black pepper, cayenne, ancho chili powder, garlic powder, onion powder, paprika and 3 tablespoons salt in a bowl. Form the ground beef into 60 patties that are roughly 1/3 pound each. Sprinkle each patty on both sides with some of the Cajun rub. Working in batches if necessary, cook the burgers on the flat top grill to desired doneness, about 4 minutes per side, adding Cheddar to the top of each patty at the end to melt.
Toast the burger buns. Place the burgers on the bottom parts of the buns. Top with the onions, praline bacon and top parts of the buns. Serve with the potato chips and dipping sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6578,"Nopal Timbale 4 cups halved lengthwise and cut into strips nopales pieces 3 teaspoons olive oil 2 cloves chopped garlic 1 red onion, finely sliced 5 dried guajillo 2 roasted red bell peppers, peeled and cut in strips 5 tablespoons chopped cilantro Salt and pepper 30 cleaned king prawn 10 blades lemongrass Balsamic syrup (reduced balsamic vinegar) Cilantro oil Carmelized onions Sun-dried tomatoes Chili oil (infused oil) Instructions: Heat a medium sized pan with salted water until it reaches the boiling point. Add nopales and cook for 5 minutes. Drain the water and let cool. Heat frying pan, when hot add oil, garlic, onion, guajillos, and roasted red pepper. Saute for a few seconds, add nopales and cilantro, and season with salt and pepper. Skewer the prawns with lemongrass and either saute or grill them. Using a round mold, place the mixture of nopales in the center of a dish and press it with a spoon to form the timbale. Decorate plates with balsamic syrup and cilantro oil, and garnish with carmelized onion, sun-dried tomatoes, and chili oil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 6579,"Fettuccine Alfredo 1 pound dried fettuccine 6 tablespoons unsalted butter 1 shallot, minced 1 cup heavy cream 1 cup finely grated Parmigiano-Reggiano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Fresh parsley, for garnish, optional Instructions: Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 6580,"Tea Cakes with Earl Grey Icing 6 ounces bittersweet chocolate, chopped 2 sticks unsalted butter, cut into pieces 1 1/2 cups sugar 3/4 cup cake flour 1/2 teaspoon salt 4 large eggs 1/2 teaspoon vanilla extract 1 cup sugar 4 large egg whites 1 teaspoon fresh lemon juice Pinch of salt 2 bags Earl Grey tea Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack. Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6581,"Vegan Artichoke Arancini 3 tablespoons extra-virgin olive oil 3 shallots, minced 1 clove garlic, minced 1/2 teaspoon kosher salt 1 cup Arborio rice 1 cup dry white wine, such as pinot grigio 1 tablespoon soy sauce 1 cup unsalted vegetable broth 3/4 cup chopped (1/4-inch pieces) marinated artichoke hearts 1/4 cup fresh basil leaves, chopped 1 cup extra-virgin olive oil 1 cup vegetable oil 1/2 cup all-purpose flour 1/2 cup unsweetened almond milk 1 cup breadcrumbs 1 jar marinara sauce, warmed, for dipping, optional Instructions: For the rice: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic and salt. Cook until soft and fragrant, stirring often, about 2 minutes. Add the rice and toast for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and 1 cup water in a measuring cup. Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes in all. Stir in the artichokes. Remove the pot from the heat and let cool for 15 minutes. Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes. For frying: In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350 degrees F on a deep-fry thermometer. Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice. In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels. Serve with marinara for dipping, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 6582,"Shallot Mashed Potatoes with Garlic 4 to 5 medium Burbank russet (Idaho) or Yukon gold potatoes, peeled, and sliced 1/3-inch-thick 3 medium shallots, crushed, plus5 shallots, finely minced 2 cloves garlic, crushed, 2 cloves garlic, finely minced 2 teaspoons and 2 teaspoons salt 1/2 teaspoon cider vinegar 3 tablespoons butter 1/4 teaspoon white pepper 1 cup heavy or whipping cream 1/2 to 1 cup half-and-half or milk Instructions: Precook the potatoes by heating enough water (about 6 cups) to cover them in a large pot over high heat until hot but well below a simmer. Turn heat down to low and add the potato slices, crushed shallots and garlic, 2 teaspoons salt, and vinegar. The potatoes will cool the water down to about 160 degrees. Cook at about this temperature, well below a simmer, for about 20 minutes. Drain and run cold water over the potato slices to cool them. Let them stand in water in the pot until you?re ready to finish cooking, or drain, cover, and refrigerate. When ready to mash, saute the minced shallots and garlic in butter over medium heat until just soft in a heavy, medium saucepan. Stir in 2 teaspoons salt and the white pepper. Add the cream and half-and-half and heat gently. Set aside. To finish cooking, add water to the cool potatoes if necessary, bring to a boil, and simmer until fork-tender, about 5 minutes at a simmer. Drain, remove the crushed shallots and garlic, put the potatoes back in the pot, and heat for about 1 minute to dry them out. To mash, push the potatoes once through a ricer or large-holed strainer into a medium mixing bowl. Bring the shallot and cream mixture to a boil and stir into the hot mashed potatoes. Taste and add more salt or pepper as needed. Serve immediately. Make ahead and serve hot: Make complete mashed potatoes 1 day ahead, refrigerate overnight, cover tightly with foil and heat for 40 minutes in a 325 degree oven. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6583,"Wake and Cake Blueberry Breakfast Cake Melted unsalted butter, for buttering the pan 3/4 cup granulated sugar 1/2 cup old-fashioned rolled oats 1 teaspoon baking powder 1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/2 cups plus 1 tablespoon all-purpose flour (see Cook's Note) 1 1/4 cups blueberries, plus more for topping 1/2 cup vegetable oil
1/2 cup plain yogurt 1 teaspoon pure vanilla extract 2 large eggs 1/2 cup plain yogurt One 8-ounce package cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/2 cup confectioners' sugar 1/4 cup blueberry preserves, for topping Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan. Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl. Whisk together the oil, yogurt, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes. Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
For the frosting: Meanwhile, beat the yogurt and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
Slice the cooled cake in half horizontally to make 2 rounds. Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 6584,"Asian-Spiced Baby Back Ribs 1 orange Kosher salt 3/4 cup packed light brown sugar 1 piece star anise 1 teaspoon pickling spice 2 slices ginger, plus 1 teaspoon grated peeled ginger 3 1-pound racks baby back pork ribs 2 teaspoons vegetable oil 1 clove garlic, grated 1/4 cup dry sherry 1/3 cup low-sodium chicken broth 1/3 cup balsamic vinegar 1/4 cup low-sodium soy sauce Freshly ground black pepper 1/4 teaspoon cayenne pepper Instructions: Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside. Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat. Cook, stirring frequently, until the salt and sugar dissolve. Remove from the heat and add 4 cups cold water; let cool to room temperature. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off. Put the ribs in a roasting pan and pour the brine on top. Cover and refrigerate overnight. Meanwhile, make the sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and grated ginger; cook 1 minute. Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes. Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes. Remove from the heat and let cool. Set aside 1/4 cup sauce for serving; use the rest for brushing. (The sauce can be made up to 1 day in advance.) Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Remove the ribs from the brine and pat dry. Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs. Put bone-side down on the cooler part of the grill; cover and cook 1 hour. Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes. Transfer to a cutting board and slice into ribs. Serve with the reserved sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6585,"Strawberry, Lemon and Basil Mimosa 3/4 cup packed fresh basil leaves Juice from 2 large lemons (about 1/2 cup fresh lemon juice) 1/2 cup agave or honey 8 medium fresh or frozen strawberries, thawed and sliced One 750ml bottle Prosecco, chilled 1/2 cup soda water or sparkling water, chilled Instructions: Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve. ","[Prosecco, Cava, Sparkling Shiraz]" 6586,"Goat Cheese Fondue on Country-Style Bread 3 small crottins de Chavignol, or about 7 ounces Montrachet cheese 3 1/2 pounds Gruyere or Swiss cheese 1/4 cup, plus 1 tablespoon dry white wine, such as Chablis or Macon 1 clove garlic 1 1/2 tablespoons unsalted butter 1 1/2 teaspoons strong Dijon mustard 2 tablespoons Marc de Bourgogne, Grappa or Cognac 6 thick slices country-style bread 6 sprigs fresh savory or thyme Freshly ground white pepper Instructions: Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 6587,"Angel Hair Pasta with Chicken and Avocado Pesto 1/4 cup olive oil, plus more to coat the skillet 4 boneless, skinless chicken breasts
Salt and freshly ground black pepper to taste
1 pound angel hair pasta
1 large bunch fresh basil leaves (about 3 ounces)
1/2 cup walnuts
2 ripe avocados, pitted and peeled
1 1/2 tablespoons freshly squeezed lemon juice
4 cloves garlic Instructions: Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste. Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6588,"Wedding Barbie - Blini with Caviar 1 teaspoon dry yeast 1/4 cup warm water 1 cup whole milk 3 tablespoons melted butter 1/4 cup all-purpose flour 1 1/2 cups buckwheat flour 1/4 teaspoon salt 1/4 cup buttermilk 2 egg whites, whipped to stiff peaks Cooking spray Creme fraiche, for serving 1/8 cup caviar or fish roe, plus more if desired Instructions: In a large bowl mix the yeast and warm water and allow to sit for 5 minutes. Whisk in the whole milk and melted butter. Add the all-purpose flour, buckwheat flour, and salt, and mix well. Cover and let the mixture to rise in a warm place until doubled in size, about 2 hours. When the dough has risen and doubled in size add the buttermilk and fold in the whipped egg whites until well mixed. Heat a large skillet over medium heat and coat with the cooking spray before beginning to make the pancakes. Add tablespoons of batter to the skillet, forming 1-inch diameter pancakes (or larger, if you like) and cook until golden brown on 1 side then flip them over and do the same on the other side. Remove from pan allow to cool on a platter. Repeat with remaining batter. Top with creme fraiche and caviar and serve. ","[Champagne, Prosecco, Sparkling Shiraz, Cava]" 6589,"Potato and Zucchini Frittata 1 small russet potato, peeled and cut into 1/2-inch cubes 4 large eggs 2 egg whites 2 tablespoons coarsely chopped fresh cilantro leaves 3/4 teaspoon salt 1/4 teaspoon hot sauce 1 tablespoon olive oil 1 garlic clove, minced 1 small onion, finely chopped 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel 1/2 cup queso fresco (2 ounces) 2 strips cooked crumbled turkey bacon, optional Instructions: Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry. Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl. Preheat the oven broiler to medium-high. Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more. Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6590,"Peanut S'mores Magic Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish 18 graham crackers
One 14-ounce can sweetened condensed milk 2 cups milk chocolate chips 1 cup peanut butter chips 1 cup cocktail peanuts
One 10-ounce bag marshmallows
Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil. Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top. Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 6591,"Throwdown's Matzo Ball Soup 6 tablespoons chicken fat 3 tablespoons finely chopped chives 4 large eggs 1/4 cup finely chopped fresh dill 2 tablespoons seltzer water 1 teaspoon sugar 1 1/4 teaspoons kosher salt 1/4 teaspoon ground black pepper 1 cup unsalted matzo meal 2 large yellow onions, quartered 3 carrots, cut into 2-inch pieces 3 stalks celery, cut into 2-inch pieces 2 bay leaves 1 teaspoon white peppercorns 1 small bunch parsley 10 sprigs fresh thyme 1 (3-pound) chicken 3 lbs chicken bones, neck included Water 2 jalapeno peppers, roasted and slit Salt and freshly ground black pepper Chopped fresh dill leaves Instructions: For the matzo balls: Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly. In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours. Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve. For the chicken stock: Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids. Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6592,"Candy Cane Pavlova 2 pints vanilla ice cream 1 teaspoon peppermint extract 1/4 cup crushed candy canes, plus more for topping 4 large egg whites 1 1/4 cups superfine sugar Pinch of salt Red food coloring Instructions: Prepare the ice cream: Let the ice cream soften slightly at room temperature, 5 minutes. Transfer to a stand mixer fitted with the paddle attachment and beat until creamy but not melted, about 1 minute. Add 1/2 teaspoon peppermint extract and the crushed candy canes and beat until just incorporated, about 30 seconds. Transfer to a small metal baking dish or loaf pan, cover and freeze until firm, 1 to 2 hours. Meanwhile, preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Using a bowl or cake pan as a guide, trace an 8-inch circle onto the parchment with a pencil, then flip the parchment over (the circle should still be visible); set aside. Make the meringue: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat; remove from the heat. Combine the egg whites, sugar and salt in a large heatproof bowl and set over the hot water (do not let the bowl touch the water). Whisk until the egg whites are foamy and hot, about 5 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until stiff and shiny, about 10 minutes. Beat in the remaining 1/2 teaspoon peppermint extract until combined. Transfer the meringue to a pastry bag fitted with a 1/2-inch round tip. Pipe in a tight spiral onto the prepared parchment-lined baking sheet, starting in the middle of the circle and working toward the outer edge. Pipe more meringue around the outer edge of the circle to build up the side about 2 inches high. Dip a small paintbrush or toothpick in the food coloring, then drag it around the meringue spiral to create streaks. Repeat several times. Bake until the meringue is just firm but not brown, about 1 hour. (If it starts browning, reduce the oven temperature to 275 degrees F.) Transfer to a rack and let cool completely. (The meringue will continue to harden as it cools.) Carefully invert the meringue onto a platter and gently peel off the parchment. Invert again and set on the platter. Top with scoops of the prepared peppermint ice cream and sprinkle with more crushed candy canes. Freeze until ready to serve, up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6593,"Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette 1 9-inch refrigerated pie crust 2 chicken breast halves, cooked and diced 1 cup ricotta cheese 1/2 cup shredded Cheddar 1/4 cup plus 2 tablespoons grated Parmesan 2 eggs, lightly beaten 2 teaspoons Dijon mustard 1/4 cup freshly chopped parsley leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (14-ounce) can diced tomatoes, drained 1/4 cup packed fresh basil leaves 1 teaspoon garlic powder 1 tablespoon red wine vinegar 2 teaspoons olive oil 4 to 6 cups mixed lettuce greens Instructions: Preheat oven to 375 degrees F. Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside. In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown. Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6594,"Radicchio Bagna Cauda Kosher salt 2 heads radicchio, cut into quarters 8 cloves garlic 6 anchovy fillets, rinsed 1/4 cup extra-virgin olive oil, plus more for drizzling 4 tablespoons unsalted butter, softened 1/4 cup heavy cream 2 teaspoons truffle oil 2 tablespoons chopped fresh parsley 1 teaspoon finely grated lemon zest Flaky sea salt, for sprinkling Instructions: Dissolve 2 tablespoons kosher salt in a large bowl of water. Add the radicchio and soak, 45 minutes, using a plate to keep it submerged. Drain the radicchio, shake off any excess water and pat dry. Meanwhile, puree the garlic, anchovies and olive oil in a mini food processor. Transfer the mixture to a small saucepan and cook over low heat until golden and bubbly, about 5 minutes; set aside until cool. Return the garlic-anchovy mixture to the mini food processor. Add the butter, cream, truffle oil, parsley and lemon zest and blend until combined. Cover and refrigerate until ready to use. Preheat the broiler. Brush a 9-by-13-inch flame-proof baking dish with about 1 teaspoon of the sauce. Brush 1 1/2 teaspoons of the sauce between the leaves of each piece of radicchio and arrange in the prepared baking dish. Top each piece with 2 more teaspoons sauce and broil until the radicchio is crisp and browned and the sauce is bubbly, 5 to 8 minutes. Sprinkle with sea salt and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6595,"Blue Cheese-Pear Ice Cream 1 cup sweet late harvest Riesling, Muscat, Sauternes or Montbazillac 1/2 cup pear nectar 2 tablespoons sugar 1 pound firm-ripe Anjou pears, peeled, cored, and chopped 1 teaspoon fresh lemon juice 2 cups heavy cream 4 large egg yolks 4 ounces Danish Blue, or other creamy blue cheese, rind removed and crumbled Pinch salt Honey Toasted chopped walnuts Phyllo cookies, recipe follows 2 sheets phyllo dough 2 tablespoons melted unsalted butter 2 tablespoons chopped walnuts 2 tablespoons sugar Instructions: In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours. In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours. Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve. Preheat oven to 350 degrees F. Grease a baking sheet and set aside. Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles. Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6596,"Lentil Avocado Salad Extra-virgin olive oil 2 ribs celery, finely diced
1 carrot, peeled and diced
1/4 sweet onion, finely diced
2 cups French green lentils, picked over for stones and rinsed
1 bay leaf
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1 teaspoon agave syrup
1/4 teaspoon dried red pepper flakes
1/2 lemon, zested and juiced
1 avocado, pitted and diced
1/4 cup dried cranberries, roughly chopped
Chopped fresh flat-leaf parsley, for garnish
Instructions: In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool. While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6597,"Braised Collard Greens on Grits Cakes 4 cups low-sodium canned vegetable broth 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper, plus more to taste 1/2 teaspoon cayenne pepper 1 cup instant white grits 1/2 cup shredded Monterey Jack Instant flour, for dredging (recommended: Wondra) 1/4 cup olive oil 4 cups Smoked Turkey Stock, recipe follows 1 large bunch collard greens, stemmed and chopped 2 teaspoons cider vinegar 1 pound smoked turkey wings 1 large onion, chopped into 1-inch pieces 1 large carrot, sliced into 1/2-inch pieces 1 rib celery, sliced into 1-inch pieces 10 black peppercorns, ground 1 tablespoon hot red pepper sauce Instructions: Butter a half-sheet pan (about 12 by 17 inches), line it with parchment paper, and butter the parchment paper. Set aside. Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat. With broth mixture at a boil, gradually pour in the grits, while whisking constantly. After the grits are incorporated, reduce heat to a simmer, and cook, stirring constantly, until the grits are thick, about 5 minutes. Add the cheese and stir until melted. Spread the grits in an even layer about 1/2-inch thick in the prepared pan and refrigerate until set and firm, at least 1 hour. Bring the smoked turkey stock to a boil in a medium saucepan over high heat. Add the greens and adjust the heat to maintain a simmer. Cook, stirring occasionally, until greens are tender and liquid has evaporated, about 1 hour. Remove from heat and add the cider vinegar. Keep warm while frying the grits cakes. When the grits are set and firm, turn the grits out onto a clean cutting board. Using a 1 1/2-inch round or square cutter, cut the grits into small cakes. Put some instant flour on a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour. Heat the olive oil in a large skillet, and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate. Top each grits cake with some of the braised greens and serve. Bring 3 quarts of water to a boil in a large pot. Add all the ingredients, reduce heat, and simmer for 1 hour. Strain the broth into a large bowl or plastic container. If not using immediately, fill the sink up with ice water to come about halfway up the sides of the container. Nestle the broth in the ice bath and stir it periodically to cool it down. Cover and refrigerate for up to 5 days or freeze for up to 3 months. Yield: approximately 2 1/2 quarts ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6598,"English Tea Cake and Russian Tea 1 1/2 ounce wet yeast 1/2 cup plus 1 teaspoon sugar 1 cup milk, at room temperature 1/2 cup warm water 6 cups flour, plus more for kneading, sifted and kept in a warm place 1 teaspoon freshly ground salt 3/4 cup butter 3/4 cup dried fruit 1/8 cup mixed citrus peel 1/4 cup sugar 1/4 cup cold water Instructions: Combine yeast and 1 teaspoon sugar in a small bowl. Let stand for 10 minutes. Combine milk and water in a pot; heat until lukewarm. In a large bowl, combine flour and salt. Rub in butter with fingertips. Add yeast mixture and remaining sugar. Gradually add the warmed milk. Blend until the dough becomes elastic and starts to pull away from the sides of the bowl. Mix in the fruit and peel. Turn dough onto a lightly floured board and knead until smooth and pliable. Dust inside of a warm bowl; place dough in it. Cover with a lightly floured clean towel. Leave in a warm place, about 100 degrees F., until doubled in bulk, about 1 1/2 hours. Turn dough out onto lightly floured board. Gently knead; do not overwork. Cut dough into 6 even pieces. Shape into even, smooth rounds. Place cakes onto a baking sheet and cover with a towel. Let rest another 30 minutes. Meanwhile, preheat oven to 450 degrees F. Once rested, bake cakes for 30 minutes. To make glaze: dissolve 1/4 cup sugar in water over low heat. Brush over hot cakes. Cool and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6599,"Vegan Samosa Galette 3/4 cup (180 milliliters) coconut oil 1 1/2 cups (200 grams) all-purpose flour, plus more for dusting 1 1/2 teaspoons ground turmeric 1 teaspoon salt 6 tablespoons (90 milliliters) ice water, plus more if needed 1 1/2 teaspoons white vinegar 4 to 5 medium (about 1 kilogram) yellow flesh potatoes, peeled and quartered Kosher salt 1 tablespoon (15 milliliters) canola oil 2 teaspoons coriander seeds, lightly crushed 1 teaspoon cumin seed, lightly crushed 3/4 teaspoon fennel seeds, lightly crushed 1 tablespoon garam masala 1/2 teaspoon cayenne pepper 1/2 to 1 green cl, such as a jalape?o, finely minced 1 tablespoon finely minced ginger 2 garlic cloves, finely minced 3/4 cup (90 grams) frozen peas Freshly ground black pepper 1/2 to 3/4 cup (125 to 185 milliliters) vegetable stock Coconut oil, melted, optional Cilantro, for serving Tamarind sauce and/or mango chutney, for serving Instructions: For the pastry: Measure out the coconut oil and spread out onto a piece of parchment paper. Place this into the freezer for about 30 minutes to freeze until very firm and cold. Pulse together the flour, turmeric and salt in the bowl of a food processor. Break the frozen coconut oil into pieces, add into the flour and pulse until the fat is broken up into pea-sized pieces, 5 to 10 times. Mix the water and vinegar together. Turn the flour mixture into a large mixing bowl and using a wooden spoon, gently mix in the water and vinegar mixture to form a shaggy dough, adding more water if needed so it holds together. Press the dough into a ball and transfer to a piece of plastic wrap. Wrap the dough, flatten into a rough disk and place in the fridge for 45 minutes or up to 1 day. For the filling: Cover the potatoes with 1 inch of cold water, season with salt and bring to a boil over high heat. Cook until the potatoes are tender, about 15 minutes. Drain and allow them to steam dry until they are cool enough to handle. Break apart the potatoes into small bite-size pieces and set aside. Heat the oil over medium heat in a large skillet. Add the coriander seeds, cumin seeds and fennel seeds and cook for 15 to 30 seconds to toast. Stir in the garam masala, cayenne and cl. Season with salt and cook for about 1 minute. Add the ginger and garlic and cook for 30 seconds, then add in the potatoes and peas. Season with salt and pepper. Stir to combine, then add in enough vegetable stock to moisten the mixture and loosen any bits stuck on the pan. Set the filling aside to cool to room temperature. Set the oven rack to the lowest position, preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. Lightly dust a work surface with flour and roll out the pastry into a 1/2-centimeter (1/4-inch) thick circle. Place the pastry onto the prepared baking sheet. Transfer the filling into the center of the pastry and spread into an even layer, leaving about a 3-inch border all the way around. Fold the edges over the filling to form the galette and, if desired, brush the pastry with a little melted coconut or canola oil. Bake the pie on the bottom rack for 35 to 40 minutes or until the pastry is golden brown and crisp. Allow the pie to cool slightly and serve scattered with fresh cilantro and tamarind sauce or mango chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6600,"Stuffed Pork Shoulder 1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled 2 cups bread crumbs 1 pound country sausage, browned and drained 1/2 cup raisins 1 cup of apple pie filling, cut into small pieces 1 tablespoon sage, add more according to taste 1 tablespoon poultry seasoning, add more according to taste 2 cups of chicken broth 1 (10 1/2-ounce) can cream of mushroom soup Salt and pepper, to taste 1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style Oil and flour for roasting pan 1 tablespoon olive oil Salt and pepper, to taste 1 tablespoon crushed, dried rosemary Sage, to taste Cotton twine Instructions: Mix the crumbled cornbread and the bread crumbs in a large bowl. Add sausage, raisins, and apple pie filling. Mix well. Add seasonings. Pour in half of the chicken broth and the cream of mushroom soup and stir well. Add the remaining broth until you get the moisture consistency desired. Lay the shoulder flat. Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides. Roll the roast from the shortest end. Using several lengths of cotton twine, tie the roast securely and knot the string. Place the rolled roast in a roasting pan coated with oil and flour. Rub the meat with the olive oil. Sprinkle with salt and pepper, rosemary and sage. Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes. Remove cover, and allow the roast to brown slightly. Allow roast to cool slightly before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6601,"Garam Masala 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 tablespoon green or white cardamom pods 1 (3-inch) cinnamon stick, crushed 1/4 teaspoon whole black peppercorns Instructions: Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cool, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle.; ","[Riesling, Gewrztraminer, Pinot Grigio, Chenin Blanc]" 6602,"Frittata di Riso (Rice Omelet) Leftover risotto, or 1 2/3 cups Carnaroli rice (or Vialone nano or Arborio) Generous 1/2 cup freshly grated Parmesan 2 eggs, beaten 6 tablespoons fresh tomato sauce 2 teaspoons chopped fresh parsley 4 basil leaves Salt and black pepper 1/4 to 1/2 stick butter for frying Instructions: You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four. If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto. For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience. ","[Barolo, Chianti, Barbaresco, Tempranillo]" 6603,"Grilled Tuna Rubbed with Fresh Mint with Orange and Fennel Relish 3 blood oranges (or regular, if out of season), peeled and segmented 1/2 cup fennel, julienned 3 tablespoons thinly sliced scallion 1 tablespoon currants 1/4 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper 4 tuna steaks 1/4 cup fresh mint leaves 2 tablespoons olive oil Instructions: Mix together the oranges, fennel, scallion, currants, vinegar and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes. Preheat grill. Rub each tuna steak on both sides with the mint leaves and brush with the olive oil. Season with salt and pepper and grill for 2 minutes on each side for rare or longer for desired doneness. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6604,"Italian Almond-Iced Cookies 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3 eggs 1/2 cup sugar 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract Icing, recipe follows 2 tablespoons milk 1 tablespoon egg white 3 cups confectioners' sugar 1/4 teaspoon pure almond extract 2 colors food coloring, of your choice Instructions: Preheat the oven to 350 degrees. Butter 2 baking pans. In a bowl, mix the flour, baking powder and salt together. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy. With the mixer running, drizzle in the oil, vanilla, almond extract and mix. Add the dry ingredients and mix just until combined. Turn the dough out onto a lightly floured work surface. Using your hands, form into logs 1-inch in diameter. Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans. Bake until light golden brown, 12 to 15 minutes. Let cool on wire racks. Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth. Divide the icing into one large and two smaller batches. Leave the large batch of icing white; color the other 2 to your liking. When the cookies are cool, dip the tops into the white icing. Use a fork or a squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6605,"Twice Baked Potato Skins 6 baking potatoes Seasoning salt and pepper Garlic powder, to taste Vegetable oil, for deep frying 1 package mozzarella cheese, shredded 2 packages cheddar cheese, shredded 1 jar bacon bits Instructions: Slice potatoes lengthwise, season with seasoning salt, pepper, and garlic powder. Heat a pot with vegetable oil, fry potatoes until soft in the middle. Preheat oven to 350 degrees, spread cheeses and bacon bits on each slice of potato. Cook until cheeses are melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6606,"Flower Cookie Pops 14 small spherical lollipops in assorted colors, such as Dum Dum Pops One 16.5-ounce tube ready-made sugar cookie dough, at room temperature 2 tablespoons all-purpose flour Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart. Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching. Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 6607,"Diablo Pasta with Bacon Wrapped Shrimp 12 ounces chipotle peppers in adobo sauce, pureed 1/4 cup minced garlic 1/4 cup Worcestershire sauce 6 whole tomatoes, diced One 16-ounce can lager beer 1 bunch fresh cilantro 3 sticks butter 6 teaspoons minced fresh habanero peppers One 1-pound box linguine, cooked Bacon Wrapped Shrimp, recipe follows 6 slices good-quality thick-cut bacon 6 medium to large raw shrimp, peeled and deveined Instructions: In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro. Add the puree to a nonstick skillet and heat until the sauce bubbles. Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times. Top with 1 bacon wrapped shrimp per serving. Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature.
Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 6608,"Cheesy Popcorn Shrimp Potato Nests Nonstick cooking spray, for the muffin tin One 16-ounce bag frozen hash browns, thawed
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
1 cup frozen popcorn shrimp
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk, warmed
2 ounces white Cheddar, grated (about 2/3 cup)
2 cups frozen broccoli florets, thawed and chopped
Instructions: Position oven racks in the middle and lower third of the oven and preheat to 425 degrees F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray. Put the hash browns in a medium bowl, add the eggs and toss with a fork to coat. Divide the mixture among the cups of the prepared muffin tin (about 2 tablespoons per cup). Use the back of a tablespoon measure to gently press the hash browns around the bottom and sides to form a thin layer with some shaggy bits sticking up and out of the cups. Sprinkle with salt and pepper.
Bake the hash brown cups on the top rack for 20 minutes, then rotate the muffin tin from front to back. Spread the popcorn shrimp in a single layer on a baking sheet and put on the bottom rack. Continue to bake until the hash brown cups are golden brown on the ends and crispy and the shrimp are warmed through and crispy, about 10 minutes for the shrimp and 10 to 15 minutes for the hash browns.
Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking, until it begins to foam, about 2 minutes. Whisk in the warm milk and bring to a simmer; simmer until thickened, 1 to 2 minutes. Remove from the heat and stir in the Cheddar until completely melted into the sauce. Stir in the broccoli and 1/2 teaspoon salt and place over low heat to warm through.
When ready to serve, arrange the hash brown cups on a serving platter. Spoon about 1 heaping tablespoon of the broccoli cheese sauce into the center of each cup. Top with 1 or 2 pieces of popcorn shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6609,"Fire-Roasted Garlicky Oysters 1 cup (2 sticks) unsalted butter 6 cloves garlic, minced
2 lemons, cut in half Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves, coarsely chopped
3/4 cup freshly grated aged Parmesan 3/4 cup freshly grated aged Romano
3 dozen large oysters on the half-shell
1 loaf French bread, cut in half lengthwise
Instructions: Preheat a grill to high heat. Combine the butter, garlic, the juice from the lemons and a few pinches of salt and pepper in a medium saucepan over medium heat. Cook until the butter melts. Stir together the parsley, Parmesan and Romano in a medium bowl. Arrange the oyster shells on the grill grate. Spoon the butter mixture over the oysters. Add the bread to the grill cut-side down and cook until grill marks appear, 30 seconds to 1 minute. Remove the bread from the grill. Cover the grill with the lid and cook until the oysters begin to reduce in size, 3 to 4 minutes. Spoon the parsley mixture over each oyster, cover the grill and cook until the cheese is melted and the oysters are cooked to desired doneness, 30 seconds to 1 minute longer. Remove the oysters to a serving platter. Serve immediately with the bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6610,"Orzo Stuffed Peppers 1 (28-ounce) can Italian tomatoes 2 zucchini, grated 1/2 cup chopped fresh mint leaves 1/2 cup grated Pecorino Romano, plus more for sprinkling 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 cups chicken broth 1 1/2 cups orzo (rice-shaped pasta) 6 sweet bell peppers (red or yellow) Instructions: Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6611,"Banana Coconut Luau Cake 1/2 cup cake flour 1/2 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon ground ginger 1 pinch salt 1/4 cup butter, at room temperature 1/4 cup sugar 1/4 cup packed brown sugar 1 large egg, at room temperature 1/2 cup heavy cream 1 ripe banana, mashed 1/2 teaspoon vanilla extract 1/4 cup macadamia nuts, toasted and roughly chopped 2 tablespoons butter, at room temperature
1 cup sugar 1/4 cup water 1 pinch cream of tartar 1/4 cup coconut milk Service:
8 pineapple rings 1 pint coconut ice cream 1/2 bunch mint Instructions: Preheat the oven to 350 degrees F. Grease and flour 1 (12-cup) muffin tin. In a medium bowl, combine the flours, baking powder, ginger, and salt. In a large bowl of a stand mixer, add the butter and sugars and beat until the mixture is very light and fluffy. Mix in the egg until incorporated. While the mixer is running, add in the dry ingredients and then the cream. Scrape down the sides of the bowl and beat in the mashed banana and vanilla. Fill each muffin cup 2/3 of the way with the batter. Bake the muffins until toothpick inserted in the center comes out clean, about 15 minutes. Remove the tin from the oven and, when cool enough to handle, transfer the muffins to a cooling rack. Brittle and caramel sauce: Line a sheet pan with a silpat or aluminum foil that has been generously buttered. Toss the macadamia nuts with the butter in a medium bowl. In a heavy-bottomed saucepan, combine the sugar with the water and cream of tartar. Bring the mixture to a boil over medium-high heat. When the syrup reaches a medium golden-amber color, switch off the heat and stir half of the syrup into the bowl with the macadamia nuts. Pour the mixture onto the prepared sheet pan and let the brittle cool. To the remaining caramelized sugar, carefully stir in the coconut milk. Cool the sauce completely before using. When the brittle has cooled, chop it roughly with a knife. Arrange a pineapple ring on a small plate. Invert a cake onto the pineapple ring. Top with a small scoop of coconut ice cream and a sprinkling of the chopped macadamia brittle. Drizzle the dessert with 2 tablespoons of the caramel sauce and garnish with some mint. Repeat with remaining ingredients and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 6612,"Classic Cuban Sandwich 3 pounds fresh ham 6 cloves garlic, minced
2 tablespoons ground cumin Kosher salt and coarsely ground black pepper
Flatbread, recipe follows Beef tallow, for griddle Sliced Swiss cheese Spicy mustard
Sliced onions Pickle slices 4 ounces fresh yeast 1 1/4 ounces sugar
4 pounds bread flour
1/3 cup olive oil, plus more for oiling baking sheets 2 ounces kosher salt
Instructions: Preheat a smoker, preferably with pecan wood, to 200 degrees F. Coat the ham with the garlic, cumin and liberal amounts of salt and pepper. Rub the seasoning into the meat and place on a roasting rack or wire rack. Place the rack into the smoker and cook until the ham reaches an internal temperature of 145 degrees F, about 4 hours. Let rest for at least 30 minutes before slicing. Cut the flatbread into twelve 8-by-9-inch rectangles and toast with beef tallow on a griddle over high heat until light golden brown. Slice each rectangle in half horizontally, then smear the cut-sides with spicy mustard. On baking sheets, make twelve stacks of sliced ham and Swiss cheese; broil until the cheese is melted and the meat is warmed. Then put the stacks on the flatbread bottoms, top with some onions and pickles for sandwiches. Transfer the sandwiches to a hot griddle prepped with beef tallow and grill, pressing down with a weight, until golden brown. Slice the sandwiches on a diagonal to plate. Mix together the yeast, sugar and 1 1/2 cups of warm water (just under 110 degrees F) in a large bowl and set aside until tripled in size. Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook and add the flour, oil, salt and 4 cups of tepid water. Mix on low speed until incorporated, then mix on medium speed for 10 minutes. Remove the hook but leave the dough in the mixer bowl. Let rise until doubled in size, about 30 minutes. Preheat the oven to 375 degrees F. Remove the dough from the bowl and divide into 4 pieces. Place each piece on an oiled baking sheet and let rest for 30 minutes. Press the dough out to fill the baking sheets, then let rest for another 20 minutes. Press the dough again to fill out the baking sheets; let rest for 20 more minutes. Press the dough for the third time to fill out the baking sheets; let rest for 5 minutes. Bake for 18 minutes, rotating the baking sheets halfway through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6613,"Plum Applesauce 5 large McIntosh apples (about 2 pounds) 5 red plums (about 1 1/2 pounds) 1/4 cup apple juice 1/4 cup sugar 1 or 2 cinnamon sticks 4 tablespoons unsalted butter Instructions: Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. Place the fruit in a 6-to-10-cup rice cooker. Add the apple juice, sugar, cinnamon sticks and butter. Cover and cook on the porridge cycle, or program for 50 minutes. Discard the cinnamon sticks. Stir and mash the fruit with a potato masher to make a chunky sauce. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 6614,"Sherried Sardine Toast 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil 2 tablespoons finely chopped parsley leaves, divided 1 tablespoon sherry vinegar 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges Freshly ground black pepper 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye 1 ripe Hass avocado Coarse sea salt Instructions: Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour. After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp. Halve the avocado and remove the pit. Smash the flesh in each half with a fork. Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley. Season lightly with sea salt and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6615,"Pan Fried Catfish 4 (8-ounce) catfish fillets 1/2 cup yellow cornmeal 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon creole seasoning 1/2 teaspoon paprika 1/4 teaspoon ground black pepper 3/4 cup milk 6 tablespoons unsalted butter Lemon wedges, for garnish Instructions: Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6616,"Picnic Basket Buttermilk Fried Chicken 2 pounds chicken pieces (breasts, legs, and thighs) 3 cups buttermilk Sea salt and freshly ground black pepper 4 eggs, beaten 3 cups all-purpose flour 4 cups vegetable shortening, for frying Instructions: With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again. Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible. Preheat the oven to 375 degrees F. Remove the chicken from the buttermilk and season both sides with salt and pepper. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again. In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through. Serve warm immediately, or store in the refrigerator for the next day's picnic. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 6617,"Passion Fruit Dressing 1 tablespoon passion fruit syrup 1/4 cup red wine vinegar Salt and freshly ground black pepper to taste 1/4 teaspoon Dijon-style mustard 1/2 cup extra-virgin olive oil Instructions: Combine the passion fruit syrup, vinegar and mustard in a small non reactive bowl and whisk them well. Gradually drizzle in the olive oil continuing to whisk until the dressing is well mixed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 6618,"Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus 1 pound asparagus tips 1 pound dry fettuccine Salt Extra-virgin olive oil, 2 tablespoons plus some for drizzling 2 cloves garlic, chopped 1 shallot, thinly sliced 1/2 cup dry white wine, eyeball it 1/2 cup chicken stock 1 (14-ounce) can crushed tomatoes Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle 1/4 cup heavy cream, eyeball it Black pepper 2 tablespoons butter 1 cup bread crumbs 1 lemon, zested 16 sea scallops, trimmed Handful parsley, finely chopped Instructions: Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.
While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.
Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 6619,"Black Rice 1 cup black rice Kosher salt
Instructions: Stir together the rice, 1 3/4 cups of water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat and simmer until all the water is absorbed and the rice is tender, about 30 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 6620,"Mixed Salad with Tarragon 1/2 cucumber, thinly sliced (peel a seeded cucumber, rinse a seedless cucumber with peel left on) 1 ripe tomato, quartered and thinly sliced 1 small red onion or 1/2 medium red onion, thinly sliced 1 large or 2 medium romaine hearts, washed and chopped 3 to 4 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried 2 tablespoons white balsamic vinegar or white wine 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Sesame seeds, for garnish Instructions: Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6621,"Flank Steak with Saucey Mushrooms One 1 1/2-pound flank steak, trimmed 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 shallot, minced 1 clove garlic, smashed 1/2 teaspoon finely chopped fresh thyme leaves Freshly ground black pepper Kosher salt 2 tablespoons unsalted butter 1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and quartered or cut into sixths, if large 1/2 teaspoon kosher salt plus more 2 cloves garlic, minced 2 shallots, minced 1 teaspoon finely chopped fresh thyme leaves 1/4 teaspoon finely chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup dry red wine 2 tablespoons heavy cream 1 tablespoon finely chopped flat-leaf parsley leaves 1 teaspoon finely sliced fresh chives Instructions: Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 6622,"Clam Box Fish Chow-Da 1/4 pound unsalted butter 1 large onion, diced 2 1/2 pounds waxy-style potatoes, peeled and cut into 1/2-inch cubes 3 tablespoons salt 1 tablespoon ground white pepper Water, as needed 5 pounds boneless, skinless cod fillets 6 cups half-and-half 2 cups whole milk, plus more as needed Oyster crackers, as needed Instructions: Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight. When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally--you don't want to break up the cod too much. Serve with oyster crackers and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 6623,"Parisian Tuna Sandwiches 3 large eggs 3 tablespoons red wine vinegar Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 4 Italian rolls or other soft rolls, halved 1 medium bunch arugula or 2 cups spring salad mix 1 large tomato, thinly sliced 1/4 small red onion, thinly sliced 1 cup jarred artichoke hearts, well drained and sliced 2 6-ounce cans oil-packed tuna 4 to 8 anchovy fillets, drained (optional) 1/2 cup nicoise or kalamata olives, pitted and chopped 4 medium radishes, thinly sliced Instructions: Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water. Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing. Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired, then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6624,"Chole 2 onions, quartered 1 green bell pepper, cored, seeded, and chopped 6 large firm, ripe tomatoes 2 tablespoons chopped gingerroot 2 tablespoons vegetable oil 1 tablespoon Garam Masala 1/2 teaspoon red chili powder, or to taste Salt, to taste 2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed 2 to 3 tablespoons fresh lemon juice, or to taste 1 to 2 tablespoons minced fresh cilantro, or to taste Instructions: In a blender or food processor puree the onions, green pepper, tomatoes and gingerroot. In a saucepan set over moderate heat, warm the oil until hot. Add the puree and cook, stirring occasionally, for 20 minutes. Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 minutes. Add the salt and chick peas and cook, stirring, until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice or with warmed tortillas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6625,"Hazelnut Tea Cookies 2 cups all-purpose flour 1/2 teaspoon table salt 2 sticks butter, softened 1 cup powdered sugar, plus additional for coating 1 tablespoon vanilla extract 1 3/4 cups hazelnuts, toasted and finely chopped Instructions: Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes. Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts. Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets. Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6626,"Mint Chocolate Chip Meringues 1/2 cup egg whites 2/3 cup sugar 1/2 teaspoon mint extract 2 ounces unsweetened chocolate, chopped 2 ounces semisweet chocolate, melted Instructions: Preheat oven to 325 degrees. Heat egg whites and sugar over hot water to warm. Whip until stiff, adding the extract at the end. Fold in the unsweetened chocolate. Pipe kisses onto parchment paper and bake for 20 to 25 minutes. Cool. Drizzle with melted semisweet chocolate. Let sit until chocolate sets up. ","[Chardonnay, Riesling, Gewrztraminer]" 6627,"(Web Exclusive) Round 2 Recipe: Spaghetti and Meatball Calzones 1 pound refrigerator pizza dough 2 cups leftover Spaghetti with Meatballs, recipe follows, chopped 1/4 cup leftover Tomato Sauce, recipe follows 1/4 cup shredded mozzarella cheese 1/4 cup milk 2 slice white bread, cut into cubes 1 pound 80 percent lean ground beef 1/2 medium onion, diced 1 egg 1 tablespoon chopped garlic 1 tablespoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 sticks mozzarella string cheese, cut into small cubes or 1/2 cup shredded mozzarella Nonstick cooking spray 1 (16-ounce) box spaghetti 2 tablespoons olive oil 1/2 medium onion diced 1 tablespoon chopped garlic 1 (28-ounce) can diced tomatoes 2 tablespoons freshly chopped basil leaves 2 tablespoons freshly chopped parsley leaves Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or if you have a nonstick baking sheet, lining is not necessary. Divide the dough in 4 equal portions. Place on a floured work surface and using a rolling pin, roll out the dough into a small round about 6 to 8 inches in diameter. Repeat with remaining pieces of dough. Set aside. Place about a quarter of the leftover Spaghetti with Meatballs in the center of the dough round. Top with 1 tablespoon of sauce and sprinkle with a tablespoon of cheese. Brush the edges of the dough with a bit of water. Fold the dough over to make a half circle and crimp the edge with a fork. Place on prepared baking sheet. Repeat with remain filling and dough. Place in oven and bake for 35 minutes or until golden brown. Serve hot with a side of Tomato Sauce. Preheat oven to 400 degrees F. In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside. Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter. In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes. Place the meatballs over the spaghetti, pour the sauce on top and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 6628,"Banana Pudding 2 cups heavy cream 2 teaspoons vanilla extract 2 teaspoons sugar 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 2 cups scalded milk 3 large egg yolks, beaten 1 teaspoon pure vanilla extract Whipped cream mixture 1 (12-ounce) box vanilla wafers 5 medium size ripe bananas, peeled and thinly sliced 1/4 cup roasted macadamia nuts, coarsely ground Sprig fresh mint Instructions: Whip all ingredients to stiff peaks. Set aside until making the pudding Mix sugar, flour and salt in a large heavy saucepan. Gradually stir in the scalded milk with a whisk. Cook the mixture over moderate heat while stirring constantly until slightly thickened. Slowly stir in approximately 1/4 cup the hot mixture into the beaten egg yolks. Next add the yolks to the balance of the hot mixture and cook, stirring constantly until the mixture is fully thickened to a custard-like consistency and coats a spoon. Remove from heat and stir in the vanilla. Let cool completely and then fold in 1/2 cup of the whipped cream. Use a large crystal bowl (or a trifle bowl) and spread a little of the custard on the bottom. Alternately layer banana slices and vanilla wafers, reserving 4 wafers, with custard in between each. Repeat and end with vanilla wafers on top. Spread remaining whipped cream over the top. Grind the 4 reserved wafers coarsely and mix with the ground macadamia nuts. Sprinkle on top of the whipped cream. Garnish with a fresh sprig of mint. Chill at least 30 minutes and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 6629,"Mango Summer Rolls with Ginger-Peanut Sauce 4 ounces vermicelli or thin rice noodles 8 to 10 spring roll rice papers 1/2 cup julienned bell pepper 1/2 cup julienned cucumber
1/2 cup julienned mango 1/4 cup fresh basil leaves 1/4 cup fresh cilantro leaves 1/3 cup peanut butter 2 tablespoons fresh lime juice
2 tablespoons maple syrup 1 tablespoon low-sodium soy sauce
1 teaspoon freshly grated ginger 1/4 teaspoon crushed red pepper flakes
Instructions: For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside. For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.) Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6630,"Garlic and Citrus Chicken 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded Salt and freshly ground black pepper 1 orange, quartered 1 lemon, quartered 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped 2 (14-ounce) cans reduced-sodium chicken broth 1/4 cup frozen orange juice concentrate, thawed 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon chopped fresh oregano leaves Kitchen string or butcher twine Instructions: Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6631,"Spinach and Lemon Risotto 4 cups Chuck's veal stock, recipe follows or low-sodium chicken stock 1 onion, finely chopped 1 tablespoon olive oil 2 cups Arborio rice 1/4 cup butter 1 cup grated Kefalotyri cheese 1 cup cubed feta cheese, plus more for garnish 4 cups spinach Zest and juice of 1 lemon 1 tablespoon canola oil 12 large shrimp, cleaned and de-veined, tail intact 2 tablespoons ouzo 2 tablespoons butter Sea salt and freshly ground black pepper 1/4 cup finely chopped fresh parsley 8 meaty veal bones 3 tablespoons (45 ml) canola oil Sea salt and freshly ground black pepper 1 tablespoon (15 ml) tomato paste 1 head garlic 6 carrots 2 onions 4 stalks celery 2 large leeks 4 sprigs fresh thyme 4 sprigs fresh rosemary 4 large sprigs fresh flat-leaf parsley 17 cups water Instructions: In a saucepan, bring the stock to a simmer over medium-low heat. In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining. Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes. Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm. In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside. Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese. To make veal stock: Preheat the oven to 450 degrees F. Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pan, arrange bones and meat in 1 layer, drizzle with oil, season with salt, and pepper and roast in lower part of the oven, stirring half way in between until bones are golden brown, 40 minutes to 1 hour depending on the size of the bones. Add the tomato paste by spooning it over the bones. Add the vegetables and put it in the oven for an additional hour. Into a large stockpot, add bones, meat, roasted vegetables, herbs, and 16 cups (4 L) water. Discard fat from roasting pan. Place tray back onto the stovetop. Heat on medium for about 1 minute then remove. Immediately add 1/2 cup to 1 cup water to the pan, scraping up brown bits, put the tray back on heat and then add the deglazed liquid to the stockpot. Bring liquid to a tremble, about 190 degrees F, and cook at 190 degrees F (skim froth frequently during first hour of cooking) for 8 hours. Pour stock in batches through a large fine sieve and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 4 cups (1 L), about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6632,"Curry Powder Blend 2 tablespoons whole cumin seeds, toasted 2 tablespoons whole cardamom seeds, toasted 2 tablespoons whole coriander seeds, toasted 1/4 cup ground turmeric 1 tablespoon dry mustard 1 teaspoon cayenne Instructions: Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 6633,"S'mores Icebox Cake 1 box instant chocolate pudding mix 1 1/2 cups cold milk
1 cup heavy cream
2 cups mini marshmallows
One 12-count box frosted brown sugar cinnamon toaster pastries, such as Pop-Tarts, frosting scraped off
Bar chocolate, for shaving Instructions: Make the pudding according to the package instructions using the cold milk. Set aside. In a large bowl, whip the heavy cream to soft peaks. Set aside 1 cup for the topping, and then fold the chocolate pudding into the remaining whipped cream. Fold 1 1/2 cups of the marshmallows into this mixture. To assemble the cake: On a square serving platter, put down 1 layer of 4 toaster pastries. Top with half of the chocolate-whipped cream filling. Add a second layer of pastries, followed by the remaining chocolate-whipped cream filling. Finish with a third layer of pastries. Top with the reserved 1 cup whipped cream and sprinkle with the remaining 1/2 cup marshmallows. Using a kitchen blowtorch, lightly toast the marshmallows. Place the entire cake in the refrigerator and allow to set up at least overnight. Before serving, top with chocolate shavings. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 6634,"Spinach Fettuccine with Caramelized Onions and Lemon Thyme 1 pound fresh spinach fettuccine, cooked 6 large Spanish onions, thinly sliced 1 teaspoon butter 3 teaspoons olive oil 1/4 cup fresh lemon thyme, chopped Additional water or vegetable stock Instructions: Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve Yield: 4 servings TIP: PEELING PEARL ONIONS Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 1 to 2 minutes. You can peel them easily when slightly cooled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6635,"Ricotta Gnocchi with Mushroom Cream Sauce 15 ounces ricotta 1 1/2 cups grated Parmesan 3 egg yolks Kosher salt and freshly ground black pepper 1 cup all-purpose flour, plus more for dusting Extra-virgin olive oil 8 ounces maitake mushrooms, cut into quarters and then sixths 8 ounces oyster mushrooms, cut into quarters and then sixths 1/2 shallot, minced 1 clove garlic, minced 2 sprigs thyme 1 1/2 cups heavy cream 1/2 bunch chives, thinly sliced Instructions: To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix. Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking. Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes. Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 6636,"Wild Mushroom and Venison Stroganoff for Two Lucky People 7 ounces white rice Extra-virgin olive oil 1 medium red onion, peeled and finely chopped 1 clove garlic, peeled and finely sliced 11 ounces venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces Sea salt and freshly ground black pepper 1 tablespoon paprika 9 ounces mixed exciting, robust mushrooms, wiped clean, torn into bite-sized pieces Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped Knob of butter Good splash brandy 1 lemon, zested 2/3 cup creme fraiche or sour cream Few little gherkins, sliced Instructions: Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice. Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside. Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy. You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small. Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once! \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 Noir, Syrah, Tempranillo]

" 6637,"Deep-Fried Baby Artichokes 8 (2 oz) baby artichokes, or two large artichokes, quartered flour for dredging 2 large eggs, beaten lightly 3 cups fresh bread crumbs Combination olive oil and vegetable oil for deep frying Instructions: Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water. gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs. In deep fryer or heavy saucepan heat oil to 375 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6638,"Bourbon-Bacon Slaw 1/2 cup mayonnaise 1 to 2 tablespoons bourbon Juice of 1 lime 2 tablespoons brown sugar 1 tablespoon dijon mustard 2 teaspoons chili powder 1/2 teaspoon garlic powder Kosher salt and freshly ground pepper 1 medium head red cabbage, cored and thinly sliced 8 slices bacon, chopped, cooked until crisp and drained on paper towels Instructions: In a small bowl, combine the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the dressing over the cabbage in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon. ","[Bourbon Barrel-Aged Chardonnay, Riesling, Merlot, Zinfandel]" 6639,"Chicken Mole Nachos Vegetable oil, as needed for frying 1 cup all-purpose flour 2 teaspoons salt 2 teaspoons freshly ground black pepper 5 boneless skinless chicken thighs, cut into bite size pieces 2 cups hot water or chicken broth 1/4 cup mole sauce (recommended: Dona Maria) 1 pint grape tomatoes, quartered 4 yellow cl peppers, seeded and diced 2 serrano cl peppers, seeded and diced 1 jalapeno pepper, seeded and diced 1 celery rib, diced 4 green onions, sliced 1 lime, juiced 1 teaspoon garlic 1/2 green bell pepper, seeded and diced 1/2 red bell pepper, seeded and diced Salt and freshly ground black pepper 1 large bag lime-flavored tortilla chips 4 cups shredded pepper jack cheese, divided 1 to 1 1/2 cups refried beans, heated thoroughly, add a little chicken broth or water to allow for a smooth spreadable consistency 1/2 cup olives, quartered 2 ripe avocados, diced Crema Mexicana, sour cream, (recommended: Cacique) 1 lime, cut into 8 wedges, for garnish Instructions: For the Chicken Mole: Preheat oil in a large saucepan or Dutch oven over medium-high heat.
Mix the flour with salt and pepper. Dredge the chicken pieces in flour, shake off excess and fry until golden brown and meat is cooked through. Remove from pan and drain on paper towels.
Meanwhile mix water or chicken broth with mole sauce in large skillet and heat, stirring to dissolve mole. When mixture comes to a soft boil add the chicken and simmer. Adjust seasoning, as needed with additional salt. For the Salsa Relish: Mix all the ingredients together in a large bowl and set aside. The relish can be made up to 2 hours ahead, do not refrigerate.
Preheat oven to 375 degrees F.
On a large heat proof platter, spread 1/2 the bag of tortilla chips then layer with 1 to 1 1/2 cups of the shredded pepper jack cheese covering all chips.
Spoon about 3/4 cup Salsa Relish over cheese (or as much as you like, but don't use all of it, save some for serving on the side). Spread refried beans on top and layer with remaining chips.
Sprinkle 1 to 1 1/2 cups of shredded pepper jack cheese on top of chips. Spoon the Chicken Mole on top of cheese and place into the oven. Heat in oven until cheese melts.
Remove from oven and top with remaining cheese, quartered olives and diced avocado. Dollop Crema Mexicana on top of this, as much as you like.
Garnish platter with lime wedges and serve with remaining salsa relish on the side. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 6640,"Eggnog 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 1 1/4 ounces bourbon 1 1/4 ounces dark rum 1 teaspoon freshly grated nutmeg 4 egg whites Instructions: In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve. ","[Chardonnay, Brandy, Port]" 6641,"Pork Schnitzel with Cheesy Potatoes 4 small russet potatoes 1 sleeve saltine crackers (about 40) 1/2 teaspoon paprika Freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for frying 4 pork scallopini or cutlets (about 1 1/2 pounds) Kosher salt 2 large eggs, lightly beaten 1 1/2 cups frozen peas 1 5-ounce package garlic-and-herb cheese spread (such as Boursin)
1 5-ounce package garlic-and-herb cheese spread (such as Boursin) Lemon wedges, for serving Instructions: Pierce the potatoes a few times with a fork. Microwave until tender, 12 to 15 minutes; let cool 5 minutes. Meanwhile, pulse the crackers in a food processor until finely ground. Transfer to a shallow dish and season with the paprika and a few grinds of pepper. Heat 3/4 inch olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Dip each cutlet in the beaten eggs, letting the excess drip off, then dredge in the cracker crumbs. Working in batches, add the pork to the skillet and fry until golden and crisp, 3 to 4 minutes per side. Drain on a rack; season with salt. Put the peas in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap; microwave until warmed through, 2 minutes. Drain and toss with the olive oil; season with salt and pepper. Split the potatoes lengthwise. Mash the flesh with a fork; divide the cheese among the potatoes and mash to melt the cheese slightly, then top with the peas. Serve with the pork and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6642,"Greek Yogurt Herb Dressing 3/4 cup 2-percent Greek yogurt 2 tablespoons rice vinegar 2 tablespoons olive oil 1/2 cup chopped fresh chives (from a small bunch) 1/2 cup chopped fresh parsley 1 small garlic clove Kosher salt and freshly ground black pepper Instructions: Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6643,"Crispy Chicken Wings 1 (5-pound) package chicken wings 2 quarts buttermilk 1/4 cup hot sauce Canola oil, for frying 3 cups all-purpose flour 1 tablespoon poultry seasoning 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1/2 teaspoon chili powder Salt and freshly ground black pepper Instructions: Rinse and pat dry the chicken wings. Scatter the wings in a single layer in a shallow pan or bowl. Mix together the buttermilk and hot sauce in a large bowl and pour over the top of the chicken wings to coat completely. Cover and refrigerate at least 2 hours and up to 5 hours. Using a deep-fryer or a large heavy-bottomed pot heat enough oil to come halfway up the sides of the pot. Combine the flour with seasonings in a large plastic bag. Coat the chicken wings by tossing them in the bag and shaking off the excess. Fry the wings in batches until chicken is golden brown very crispy and cooked completely through, about 6 to 8 minutes. Drain on a paper town lined sheet pan and season with salt and pepper, if desired, while wings are hot. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 6644,"Dragonfly Stir-Fry Rice 6 cups precooked rice, cooked with a seasoning packet (recommended: Sazon Goya) 1 tablespoon vegetable oil 4 eggs 1 cup linguica pork sausage or andouille sausage, boiled, cooled, and diced 1 cup lump crabmeat, shredded 1/2 cup peas 1/2 cup scallions, chopped Oyster sauce or sweetened soy sauce Instructions: Cook the rice according to package directions, adding seasoning packet to the water to give the rice an orange color. Refrigerate rice until cold. Heat a large saute pan or wok over high heat. Add oil and heat until it shimmers. Crack the 4 eggs into the pan and fry, sunny side up. Then begin to break the yolks, and cook until dry. Add rice to the fried eggs and saute, adding the sausage and crab. Then add the peas and scallions, and continue sauteing until steaming hot. Just before serving, add a touch of oyster or sweetened soy sauce, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6645,"Orange Cream 1 1/2 cups milk 1 teaspoon grated orange zest (1 orange) 5 extra-large egg yolks, at room temperature 1/2 cup sugar 2 tablespoons sifted cornstarch 1/2 teaspoon pure vanilla extract 1/2 teaspoon Grand Marnier liqueur 1 tablespoon unsalted butter 1 tablespoon heavy cream Instructions: Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 6646,"Strawberry Kiwi Quinoa Breakfast Parfait 2 cups plain Greek yogurt (I use 2 percent, but you can use any kind you like) 1 tablespoon honey
Finely grated zest of 1/2 lime
1 cup cooked quinoa, cooled
8 large strawberries, diced
2 kiwi fruit, peeled and diced
Instructions: Whisk together the yogurt, honey and lime zest in a small bowl. Place 4 small (6-ounce) juice glasses on a work surface and put a spoonful of the yogurt in the bottom of each glass. Add about 2 tablespoons of the quinoa to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6647,"Fennel and Orange Scones 2 cups all-purpose flour, plus more for dusting 1 cup cake flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground fennel
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/4-inch pieces
1 1/4 cups cold heavy cream
1 tablespoon orange zest 1 large egg, separated
Creme fraiche, for serving
Strawberry jam, for serving
Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas. In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle. Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6648,"Fried Vidalia Onion 1 Vidalia onion, skin removed 2 eggs 1 cup milk 1 cup all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons cayenne pepper 1/4 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin Peanut oil, for frying Creamy dill dipping sauce, recipe follows 3/4 cup buttermilk 1/4 cup mayonnaise 1 tablespoon freshly chopped dill leaves 1/2 lemon, juiced Salt and freshly ground black pepper Instructions: Heat oil in a deep-fryer to 350 degrees F. Whisk together the egg and the milk in a medium sized bowl. In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin. Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the \petals\ of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the \petals\ and sprinkle the dry coating between them. Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper. In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 6649,"Paige's Italian Salad 1/2 cup mayonnaise 1/4 cup sour cream
2 tablespoons buttermilk
1 tablespoon minced fresh dill 2 teaspoons minced fresh oregano 1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
Dash hot sauce
2 heads butter lettuce, cored and leaves separated 2 cups chopped hearts of palm
1 cup quartered artichoke hearts
1/4 cup jarred sliced roasted peppers, drained and chopped
1/4 cup yellow cherry tomatoes, halved
6 slices prosciutto
1/4 cup shaved Parmesan
Instructions: For the dressing: Combine the mayonnaise, sour cream, buttermilk, dill, oregano, paprika, pepper and hot sauce in a bowl and mix to combine. For the assembly: Arrange the lettuce on a platter. Drizzle about half of the dressing over the lettuce. Sprinkle the hearts of palm, artichoke hearts, roasted peppers, cherry tomatoes, prosciutto and shaved Parmesan evenly over the greens. Serve the remaining dressing on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 6650,"Perfect Manhattan 16 ounces rye whiskey 4 ounces sweet vermouth
4 ounces dry vermouth
16 dashes orange bitters
Ice cubes 8 strips orange peel
Instructions: In a large pitcher, combine whiskey, sweet vermouth, dry vermouth, and bitters. Add ice, stir, then strain into coupe glasses. Run orange peels through a flame, then twist and garnish the cocktails. Serve. ","[Rye Whiskey, Vermouth]" 6651,"Sweet and Sour Sauce with Guava 2 tablespoons oil 2 garlic cloves, minced 1 tablespoon grated ginger 1 red Hawaiian cl, diced 3 guava, split 3 tomatoes, chopped 1 cup pineapple juice 1/4 cup rice wine vinegar 1/4 cup soy sauce 2 tablespoons brown sugar Instructions: Coat a 3-quart saucepan with oil and place over medium heat. Saute the garlic, ginger, and chili in the hot oil for 2 minutes. Add the guava and tomatoes; continue to cook until soft, about 5 minutes. Stir in the remaining ingredients and simmer until slightly thickened, about 15 minutes. Pass the sauce through a strainer before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6652,"Minted Cucumber Salad 1 large European or seedless hothouse cucumber 1/2 cup plain yogurt 2 tablespoons minced fresh mint 1 clove garlic, minced Salt and freshly ground pepper Instructions: Cut the cucumber into thin slices and place them in a medium-sized glass salad bowl. Mix the remaining ingredients together and pour them over the cucumber slices. Cover with plastic wrap and chill for 1 hour. Serve chilled. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 6653,"Autumn Salad with Aged Sherry Vinaigrette 1/3 ounce olive oil 1 ounce Spanish Sherry Vinegar 1 shallot, minced 1 bunch chives, minced Pinch sugar Salt and pepper 4 to 5 ounce of mesclun greens 2 ounces mashed walnut pieces 4 ounces crumbles Stilton Cheese (or bleu cheese) 1 Bartlett Pear, halved then sliced thins Instructions: Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving. ","[Chardonnay, Riesling, Cava, Sparkling Shiraz]" 6654,"Stir Fried Collard Greens 2 pounds fresh collard greens 3 tablespoons pure olive oil 1 medium-size onion, minced 2 cloves garlic, minced Instructions: Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6655,"Cantaloupe Gazpacho Shooter 1 ripe cantaloupe 1 lemon, juiced 5 tablespoons granulated sugar 1 cup chopped fresh mint leaves 6 slices prosciutto ham, cut in 1/2 lengthwise Instructions: Preheat the oven to 375 degrees F. Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water. Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes. Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 6656,"Fried Calzone (Pizza Fritte) 12.5 cups \00\ flour 8 3/4 teaspoons sea salt
2.5 teaspoons extra-virgin olive oil 1/3 teaspoon active dry yeast
2 ounces ricotta 3 slices salami
6 to 8 pitted olives
1 tablespoon tomato sauce, plus additional for serving 1 ounce shredded fresh mozzarella Oil, for frying Fresh basil, for serving Grated Parmesan, for serving Instructions: For the dough: Mix together the flour, salt, oil, yeast and 4 1/3 cups room temperature water in a stand mixer for 25 to 30 minutes. Turn out into a large bowl and let rise 4 to 6 hours. For the pizza fritte: Stretch out one 10-ounce piece of dough (save the remainder for another use). Place ricotta in center, then salami on top, followed by olives, sauce and mozzarella. Fold over dough to make a pocket and close. Seal shut. Preheat some oil in a deep-fryer to 350 degrees F. Fry the pizza, turning to make sure both sides cook evenly, until golden and heated through, 3 to 5 minutes. Place on a plate and top with sauce, basil and Parmesan. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 6657,"Grampa Ray's Bacon Buns 1/2-pound lean bacon 1 small onion, optional 2 pounds ham 2 cups milk 1/2-pound (2 sticks) butter 1/2 cup sugar 1 teaspoon salt 1 package dry yeast 5 eggs 6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky 1 egg yolk 1 tablespoon water Instructions: Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well. Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again. Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled. Preheat oven to 350 degrees F. Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 6658,"Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens 1 (2.2-pound) shoulder of lamb Olive oil Sea salt and freshly ground black pepper 1 large bunch fresh rosemary 1 bulb garlic, unpeeled, broken into cloves 1 1/2 pounds peeled potatoes, cut into large chunks 3 large carrots, peeled and cut into small chunks 1/2 a large rutabaga, peeled and cut into small chunks 6 tablespoons butter 1 tablespoon all-purpose flour 2 cups good-quality hot chicken or vegetable stock 2 heaped tablespoons capers, soaked, drained and chopped 1 large bunch fresh mint, leaves picked 2 tablespoons red wine vinegar 1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops or cavolo nero, leaves separated, stalks finely sliced Instructions: For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks. For the vegetables: When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.; For the sauce: Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish! \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 Noir, Syrah, Tempranillo]" 6659,"Baked Avocado 2 large avocados 1/4 cup crumbled Stilton 1/4 cup walnut halves 1/2 pound pancetta, thinly sliced 1 tablespoon Worcestershire sauce Salt and pepper Instructions: Preheat oven to 375 degrees F. Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper. Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving. To serve, place on a serving tray with sliced baguette or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6660,"Killer Kale Salad 4 thin slices bacon, cut into bits 1 tablespoon butter
1 medium red onion, halved and sliced
8 ounces white mushrooms, sliced
1/2 cup white wine
Kosher salt and freshly ground black pepper 3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried thyme 1 pound kale 4 ounces goat cheese, crumbled
Instructions: Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside. Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.) Serve it up and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6661,"Braised Baby Artichokes 3 lemons 24 baby artichokes Extra-virgin olive oil 6 cloves garlic, smashed and finely chopped 3 anchovy fillets (optional, but highly recommended!) Pinch of red pepper flakes 1 cup dry white wine 1 bunch thyme, tied with kitchen twine Kosher salt 1/2 cup chopped fresh parsley Parmigiano-reggiano cheese, for shaving Instructions: Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl. Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes. Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 6662,"Tyler Florence's Fried Chicken One 3-to 4-pound chicken, cut up into 10 pieces Kosher salt 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne pepper Freshly ground black pepper 4 cups buttermilk 2 tablespoons hot chili sauce, such as Sriracha Peanut oil, for frying 1/2 head garlic, smashed, husk still attached 1/4 bunch fresh sage 1/4 bunch fresh thyme 3 big sprigs fresh rosemary Lemon wedges, for serving Instructions: Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil. Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.) Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 6663,"Linguine With Sausage and Mushrooms Kosher salt 12 ounces linguine 1 tablespoon extra-virgin olive oil 1/2 pound sweet Italian sausage, casings removed 1 small onion, chopped 1 stalk celery, thinly sliced 1/2 pound sliced mixed mushrooms 2 cloves garlic, chopped 4 plum tomatoes, chopped 1/2 cup dry white wine or low-sodium chicken broth 2/3 cup heavy cream 3 tablespoons chopped fresh parsley Freshly ground pepper Instructions: Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper. Photograph by Christopher Testani ","[Barolo, Barbaresco, Chianti, Rioja]

" 6664,"Pork Chops with Orange Soy Glaze and Udon Noodles 4 pork loin chops, about 5 ounces each Salt and freshly ground black pepper 1 tablespoon peanut oil 1 cup orange marmalade 1/2 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 teaspoon sesame oil 12 ounces udon noodles, cooked according to package directions 2 tablespoons chopped scallions Instructions: Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown. In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions just before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6665,"Coquito 3 egg yolks 15 ounces cream of coconut 15 ounces evaporated milk 8 ounces condensed milk 1/2 pint vanilla ice cream 2 cups white rum (recommended: Bacardi) 1/2 tablespoon vanilla extract 1/2 teaspoon ground cinnamon Instructions: In a large blender combine all ingredients and mix well. Pour into a pitcher and place in the refrigerator for 1 hour. Serve chilled. ","[Bacardi, Dark Rum, White Rum]" 6666,"String Beans in Vinaigrette 5 cups water 1/4 pound string beans, ends snipped 1 medium shallot, halved and finely chopped 1 heaping tablespoon Dijon mustard 1 teaspoon sherry vinegar Salt and freshly ground black pepper Extra-virgin olive oil, for serving, optional Instructions: Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water. In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6667,"Savory Golden Country Ribs with Guacamole: Carnitas con Guacamole 2 1/2 pounds thick, meaty, pork country ribs 2 pounds lard (or enough to cover the meat) 1/4 cup water 1 lime, zest removed with a vegetable peeler in wide strips Course salt, about 1/2 teaspoon Water to cover the meat 1/2 teaspoon salt, plus a little course salt for sprinkling on before serving About 2 cups Chunky Guacamole, recipe follows, with all it's garnishes (cheese, radish roses, cilantro, etc.) Instructions: Trim off all but a thin layer of fat from the pork. The slow-fry method: Melt the lard in a large (4-quart), heavy saucepan over medium-low heat. When it has melted but is not yet very hot, add the pork, water and lime zest. Cook with the lard at a gentle simmer, turning the pork occasionally, for about 40 minutes, until it is barely tender. Raise the heat to medium-high. If all of the water hasn't yet evaporated, the lard will come to a rolling boil, which will eventually diminish into small bubbles as the water evaporates. After the change occurs, the carnitas will need about 10 minutes to brown. Watch them carefully and remove when they are a light golden brown. Drain on paper towels and sprinkle with salt. The boil-then-fry method: Place the meat in a single layer in a wide, heavy saucepan, add enough water to cover the meat by 1/2-inch, measure in the salt, and set over medium heat. Simmer, partially covered, turning the pork occasionally, until the meat is barely tender, about 40 minutes. Uncover, raise the heat to medium-high, and quickly boil away the liquid. When you hear the meat begin to fry in its own rendered lard (once the water is gone), turn the heat down to between medium and medium-low. Let the pork fry, turning frequently, until evenly browned, about 30 minutes. Remove the ribs from the pan, drain on paper towels, and sprinkle with a little salt. While the meat is cooking, prepare the guacamole, scoop it into a serving bowl and garnish. Serve the crispy ribs on a warm serving platter and pass the guacamole to eat along with them. Or cut the meat off the bones and roll with the guacamole into tacos. 1/2 small onion, very finely chopped 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped 1 ripe, medium-large tomato, cored and very finely chopped, optional 1 clove garlic, peeled and very finely chopped, optional 10 sprigs fresh cilantro, chopped, optional 3 ripe, medium-size avocados Salt, about 1/2 teaspoon 1/2 lime, juiced, optional Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up. Yield: about 3 cups, serving 6 as an appetizer, 12 to 15 as a dip ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 6668,"Warm Garlic Pitas 4 medium-size whole wheat pitas 4 medium-size white pitas 4 tablespoons unsalted butter 6 cloves garlic, minced 3 tablespoons minced fresh parsley 1/4 cup grated Parmesan Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. Cut the pitas into 6 wedges.
In a medium saucepan, add the butter and garlic. Set over medium heat and warm through until the butter melts and the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well. Place the pita wedges in a large bowl and pour the garlic butter over the top. Toss well to combine and coat everything evenly. Spread the pita wedges out evenly on a sheet tray and dust with the grated Parmesan. Bake in the oven until golden and crispy, 12 to 15 minutes. Remove from the oven and taste. Adjust seasonings with salt and pepper, if necessary. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6669,"Green Spears and Ham 1 bunch jumbo asparagus, ends trimmed (10 to 12 spears) 2 tablespoons freshly grated Parmesan 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt 1/2 cup mascarpone cheese, at room temperature
1 teaspoon orange zest (from half an orange) 10 to 12 thin slices honey ham or prosciutto cotto if available, patted dry
Instructions: Preheat the oven to 450 degrees F. On a small, rimmed baking sheet, toss the asparagus with the Parmesan, oil and 1/8 teaspoon of the salt. Bake until the stalks are easily pierced with the tip of a knife, 8 to 10 minutes. Cool completely. In a small bowl, whisk together the mascarpone, orange zest and the remaining 1/8 teaspoon salt until smooth and spreadable. One at a time, fold the slices of ham in half and spread each with 1 teaspoon of the mascarpone mixture. Place one spear of cooled asparagus at one end of the slice and roll the ham around the asparagus. Repeat for the remaining asparagus. Place the rolls on a parchment-paper-lined tray and store in the refrigerator, wrapped in plastic wrap, until ready to serve. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 6670,"Seared Sea Scallops with Mango and Jalapenos 1 1/2 pounds sea scallops, cut in 1/2inch horizontally 1 tablespoon Dijon mustard 1/2 teaspoon Kosher salt 1/4 teaspoon pepper 2 tablespoons fresh tarragon 8 tablespoons butter 3/4 cup chopped shallots 1 jalapeno, diced 1/4 cup dry sherry 1 1/2 tablespoons frozen orange juice concentrate 1/2 cup heavy cream 1 teaspoon fresh tarragon 1/2 teaspoon Kosher salt 1/4 teaspoon pepper 6 ounces fresh spinach 2 potatoes, julienned Oil 1 mango, sliced Instructions: Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover. Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper. To Assemble: Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon. Marinate the scallops in this mixture 4 hours or overnight. . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6671,"Coconut Chicken 1 onion, coarsely chopped 2 cloves garlic, chopped 1 tablespoon minced fresh gingerroot 1 large jalapeno chili, stemmed and halved zest of 1 lemon, about 1 tablespoon 1/4 cup water 2 tablespoons vegetable oil 1 (3 to 3 1/2 pound) chicken, cut into small serving pieces, skin removed 1 cup sliced carrots Salt, to taste 1 1/2 teaspoons Hot Madras Sambar Curry Powder 1 (14-ounce) can unsweetened 'light' coconut milk Fresh lemon juice, to taste 1/2 to 1 cup loosely packed chopped fresh cilantro leaves Instructions: In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 6672,"Cheesy Veggie Baked Pasta 4 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can crushed tomatoes 1/4 cup heavy cream 1 cup fresh ricotta Kosher salt and freshly ground black pepper 1 pound dried medium penne 1 cup shredded carrots 1 medium zucchini, cut into 1/2-inch pieces 6 cups baby spinach 1 1/2 cups shredded mozzarella 1 cup grated ricotta salata or Parmesan 1 1/2 cups shredded Italian fontina Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables. Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6673,"Big Daddy Spicy Beef Salad 4 chipotle chilies, stemmed 1/2 cup olive oil, plus 2 tablespoons divided 2 limes, juiced Salt and freshly cracked black pepper 1 (1 1/2 to 2-pound) flank steak 2 jalapenos, seeded and thinly sliced 1/4 cup chopped cilantro leaves 2 red bell peppers, roasted, seeded and cut into strips 1/2 red onion, thinly sliced 1/4 cup finely chopped dry roasted peanuts 2 oranges, juiced 1/4 cup soy sauce Pinch sugar 6 to 8 cups mesclun greens, washed and dried Instructions: Add the chipotles, 1/2 cup olive oil and the lime juice to a food processor or blender and season with salt and black pepper, to taste. Pulse until it becomes a thick puree. Coat the flank steak with the chipotle mixture and let it marinate for 30 minutes. Preheat a grill to high heat. Add the jalapenos, cilantro, red peppers, red onion, peanuts, orange juice, soy sauce, sugar and remaining 2 tablespoons olive oil to a large bowl. Toss the ingredients well to combine. Season the mixture with salt and pepper, to taste, and set the bowl aside. When the flank steak has finished marinating, put it on the preheated grill and grill each side for 6 to 7 minutes. Transfer the steak to a cutting board and let it rest for about 8 to 10 minutes. Slice the steak thinly against the grain, and begin assembling your salad immediately. Put the meslun greens on each serving plate and spoon some of the jalapeno mixture over the greens. Top with the sliced flank steak, serve and enjoy. ","[Malbec, Syrah, Tempranillo, Garnacha]" 6674,"No-Bake Peanut Butter Banana Bars 5 tablespoons unsalted butter, melted, plus more for pan 7 ounces chocolate wafers (about 32 wafers) 1 cup confectioners' sugar 1/8 teaspoon salt cup creamy peanut butter 3 ripe but firm bananas, trimmed and cut into 1/2-inch slices 1 cup semisweet chocolate chips 1/2 cup roasted lightly salted peanuts, chopped Instructions:

1. Butter an 8-inch square baking pan with nonstick cooking spray, then line with parchment paper, with overhang on all sides. 2. Process the wafers in a food processor until fine crumbs form. (You should have 1 1/2 cups crumbs.) Add the confectioners' sugar and salt and pulse until well mixed. Add the butter and 3/4 cup peanut butter and pulse, scraping the bowl occasionally, until evenly moistened. 3. Transfer to the prepared pan and spread in an even layer. Arrange the banana slices in a single layer on top and press in firmly. Freeze until set, about 30 minutes. 4. Meanwhile, combine the chocolate chips and remaining 1/4 cup peanut butter in a heatproof bowl. Set over a saucepan of simmering water and melt, stirring occasionally, until smooth. Pour over the banana layer and spread evenly. Sprinkle the peanuts on top and gently press into the chocolate mixture. 5. Freeze until firm, at least 4 hours. Lift out of the pan with the parchment overhang. Cut into 2- by 1-inch bars. Bars can be frozen in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 6675,"Corn Dogs 1 gallon peanut oil 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced 1 (8.5-ounce) can cream-style corn 1/3 cup finely grated onion 1 1/2 cups buttermilk 4 tablespoons cornstarch, for dredging 8 beef hot dogs Instructions: Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6676,"Carrot Soup with Crispy Sage 4 tablespoons unsalted butter 4 cloves garlic, sliced 4 sprigs fresh sage, plus 12 large leaves 3 shallots, thinly sliced Kosher salt and freshly ground black pepper 1 3/4 pounds carrots (about 10 medium), sliced 1 inch thick 2 cups apple cider 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons creme fraiche or sour cream Instructions: Heat the butter in a large wide pot over medium heat. Add the garlic, sage sprigs, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the shallots soften, about 5 minutes. Increase the heat to medium-high, add the carrots and continue to cook, stirring occasionally, until the butter begins to brown and the carrots are tender but not fully cooked, about 12 minutes. Add the cider and 2 1/2 cups water and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring occasionally until the carrots are very soft, about 20 minutes. Remove from the heat, discard the sage sprigs and cool the soup slightly. Meanwhile, heat the oil in a small skillet over medium-high heat. Working in batches, add the sage leaves and cook until bright green and crisp, 20 to 30 seconds. Transfer to a paper-towel-lined plate, sprinkle with salt and set aside. Puree the soup with an immersion blender in the pot or, working in batches, puree in a blender until smooth, taking care not to fill the carafe more than half full per batch. Reheat the soup over medium heat. Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle the soup into bowls and top with a small spoonful of creme fraiche and a crispy sage leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 6677,"Penne with Baby Artichokes, Black Olives and Peas 12 baby artichokes 4 tablespoons olive oil, divided 2 garlic cloves, minced 1 shallot, minced 1/2 lemon, cut in thin circles 2 bay leaves 1/2 teaspoon red pepper flakes 2 cups vegetable broth 1/2 cup black olives, pitted 1/4 cup fresh basil, chiffonade 2 tomatoes, diced 2 tablespoons butter 1/2 cup sweet peas Salt and pepper, to taste 1 pound penne pasta, cooked 1/4 cup grated Pecorino Romano Instructions: Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water. Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6678,"Chewy Chocolate-Ginger Cookies 12 ounces semisweet chocolate, chopped (not chips) 5 tablespoons unsalted butter 1 cup almond flour 1/2 cup all-purpose flour (See Cook's Note) 1 1/2 teaspoons ground ginger 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 1/8 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg 1/2 cup packed dark brown sugar 3 large eggs 1 cup granulated sugar Confectioners' sugar for dusting (optional) Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment. Combine the chocolate and butter in a small microwave-safe bowl and microwave in 30-second increments, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly. Whisk the almond and all-purpose flours, ginger, baking powder, cinnamon, salt, allspice and nutmeg together in a medium bowl. Beat the brown sugar and eggs togteher in a large bowl with an electric mixer on medium-high until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the dough until firm but still rollable, at least 1 hour. Put the granulated sugar in a shallow bowl. Scoop and roll the dough into 3/4-inch balls and then roll in the granulated sugar to coat. Put on the prepared baking sheets about 2-inches apart. Bake until the edges are set but the centers are still soft, 8 to 10 minutes. Let the cookies cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Dust with confectioners' sugar if using. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 6679,"Buffalo Chicken Nachos 5 cups tortilla chips 3 to 4 cups shredded cooked chicken 1 cup hot sauce 3 stalks celery, chopped 1 cup ranch dressing 8 ounces blue cheese, crumbled 4 scallions, chopped Instructions: Preheat the oven to 375 degrees F. Lay out the tortilla chips in an even layer on a baking sheet and top with the shredded chicken and hot sauce. Bake until the chips are lightly toasted and the chicken is warm, about 10 minutes. Immediately top with the celery, ranch dressing, blue cheese and scallions. Serve warm. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 6680,"Margarita Ice cubes 3 ounces tequila 2 ounces freshly squeezed lime juice 1 ounce simple syrup, recipe follows 1/2 to 1 teaspoon orange liqueur 1 tablespoon Lime-salt-sugar, recipe follows 1 cup sugar 1 cup water Zest one lime 2 tablespoons kosher salt 2 tablespoons sugar Instructions: Fill a cocktail shaker with ice. Add tequila, lime juice, and simple syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. Spread lime-salt-sugar on a plate. Moisten the rim of a chilled rocks or wine glass with a lime wedge and press into mixture to rim edge. Strain margarita into glass. Place sugar and water in a small saucepan. Cook over low heat, stirring, until sugar dissolves. Remove from heat and let cool. Store in a sealed container in refrigerator for up to 1 month. Blend zest, salt and sugar together in a small blender or mini food chopper. Use immediately. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 6681,"Super-Stuffed Monte-Cristo Sandwiches 8 slices center cut or apple wood smoked bacon 4 large eggs, beaten Warm 1/4 cup half-and-half 1/4 teaspoon grated nutmeg or ground -- eyeball it 1/2 teaspoon coarse ground black pepper -- eyeball it 2 tablespoons butter 8 thick cut sliced whole-grain soft bread, white, or challah 1/2 cup brown mustard 1/2 cup whole berry cranberry sauce 1/2 pound sliced havarti cheese 1 pound sliced ham 1 pound sliced turkey breast 1 1/2 cups medium to dark amber maple syrup Instructions: Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches. Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner. Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 6682,"Chicken and Dumplings 1 cup all-purpose flour 11/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 4 pounds chicken parts (legs, thighs, and breasts) Olive oil, for searing and sauteing 6 leeks, white parts only, thinly sliced 3 shallots, finely chopped 6 carrots, halved lengthwise and sliced 2 celery stalks with leaves, sliced 1 bay leaf 1 tablespoon thyme leaves, chopped 1/2 cup apple cider 3 1/2 cups chicken stock, recipe follows 2 tablespoons kosher salt Dumplings, recipe follows 5 pounds chicken bones, well rinsed 20 cups cold water 2 carrots, chopped (about 8 ounces) 2 onions, chopped (about 1 pound) 2 stalks celery, chopped (about 4 ounces) 1 leek, sliced (about 4 ounces) 3 sprigs fresh Italian parsley 1 sprig fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns 3 cloves garlic, smashed 11/2 cups flour 1/2 cup cornmeal 2 tablespoons chopped fresh dill, optional 2 teaspoons baking powder 1 teaspoon dry mustard 3/4 teaspoon salt 11/4 cups light cream Instructions: Combine the flour, salt, and pepper. Dredge the chicken in the seasoned flour. In a large pot, heat some olive oil over medium high heat and sear the chicken in batches to avoid overcrowding the pan. When all the chicken is seared return it to the pot. Heat some olive oil in a skillet over medium-high heat, and saute the leeks, shallots, carrots, and celery adding more oil as necessary. Add the sauteed vegetables, bay leaf, thyme, cider, chicken stock, and salt to the pot with the chicken. Bring to a boil, reduce the heat, cover and simmer for 10 to 15 minutes. Arrange the dumplings into 12 portions on top of the chicken in the pot. Cover and simmer for 12 minutes until the dumplings are plump and fully cooked. Discard the bay leaf. Serve the stewed chicken with dumplings and juices from the pot. Preheat the oven to 350 degrees F. Place the chicken bones on a baking sheet and roast for 40 minutes. In a large stockpot place the roasted chicken bones and water. Over high heat bring to a boil. Skim the fat and foam from the surface of the water. Add the vegetables, herbs, peppercorns, and garlic. Reduce the heat to medium low and gently simmer for 4 hours. Strain the stock through a fine mesh strainer. Store in the refrigerator for 5 days or freeze. Sift together the flour, cornmeal, dill, if using, baking powder, mustard, and salt. Add the cream and mix until the dough just comes together. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6683,"Rosemary-Scented White Beans 2 cups dried cannellini beans, soaked overnight in 8 cups cold water 1 bay leaf Sprigs rosemary 6 cups spring water 2 tablespoons extra-virgin olive oil 1 large onion, small dice 4 cloves garlic, minced 1/3 cup dry white wine Sea salt and pepper to taste Instructions: Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil. Reduce heat and cover, removing any foam that appears. Beans will soften in about 40 minutes. Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact. While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes. Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed. Add the cooked beans and some (about 1 1/2 cups) of their broth to the onion mixture along with the additional sea salt as needed. Add another sprig of rosemary if a stronger flavor is desired. Lower the heat and cook the for about 20 more minutes. Beans should be a little juicy and soft. Add black pepper to taste. Sprinkle with fresh parsley just before serving. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 6684,"Cod Puttanesca 4 1-inch-thick slices ciabatta bread 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh basil 3 cloves garlic, lightly smashed 4 anchovy fillets 1 28-ounce can no-salt-added whole plum tomatoes, crushed by hand 1/2 cup pitted kalamata olives, halved 2 tablespoons capers Pinch of red pepper flakes 4 cod fillets (about 1 1/2 inches thick; 6 ounces each) Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes. Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6685,"Roasted Rack of Lamb Basted with Bermuda Honey Sun-dried Tomato Brioche Crust One 1-pound Frenched lamb rack Salt Freshly ground black pepper Olive oil 1 tablespoon Bermuda honey 1/4 cup brioche crumbs 2 tablespoons finely chopped sun-dried tomatoes 1/4 cup red wine 1 cup beef or lamb stock 8 cups beef stock 1 medium onion, finely chopped 6 tablespoons butter, plus more, as needed 1/4 cup diced Portuguese chourico (garlic-paprika sausage) 2 cups arborio rice 1/2 cup tomato juice Salt and freshly ground pepper Grated Parmesan Instructions: Preheat oven to 375 degrees F. Season the lamb rack with salt and pepper. Sear in olive oil on all sides in a hot pan. Brush and baste the lamb with the honey. In a small bowl, combine the brioche crumbs and the sun-dried tomatoes. Gently press the brioche crumb mixture on the lamb, to coat. Roast the lamb rack for approximately 10 minutes, or until medium rare. Remove from the oven and let rest for 5 minutes before slicing. Deglaze the pan with red wine and reduce until almost dry. Add the lamb or beef stock and reduce by 25 percent. Season, to taste, and strain to finish the lamb jus. For the Hoppin John: Have the stock lightly simmering on the stove. Saute the onion in butter in a deep heavy pot over medium high heat. Saute until the onion is translucent. Add the chourico and continue to saute. Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture. Add the tomato juice and stirring all the while let it evaporate. Begin adding the stock, a ladle at a time, stirring gently all along. Add additional stock when the previous ladle has been absorbed. Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes. Season with salt and pepper. Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 6686,"Chicken with Peppers and Tomatoes 2 tablespoons olive oil 2 boneless and skinless chicken breasts, sliced into 1/2-inch strips 1 small onion, peeled and sliced 1 green bell pepper, seeded and sliced into strips 1 yellow bell pepper, seeded and sliced into strips 1/2 cup white wine 2 cups whole tomatoes, chopped 1 teaspoon dried oregano Salt and pepper 3 tablespoons fresh basil 1 package instant couscous Instructions: Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil. Follow package instructions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6687,"Cheddar Apple Skewers 2 tablespoons whole-grain mustard 1 tablespoon regular or low-carb maple syrup 4 ounces sharp Cheddar
1/2 large apple, like Gala, Macoun, or MacIntosh
Instructions: Whisk the maple syrup and mustard in a small bowl.
Cut the Cheddar into 8 cubes about 3/4-inch square. Core the apple but leave the peel, cut into 8 even pieces. Thread a piece of apple and a cheese cube onto each skewer.
Serve the cheese skewers with the mustard sauce for dipping.
","[Chardonnay, Riesling, Gewrztraminer]" 6688,"Spaghetti with Prosciutto, Peas and Artichokes Kosher salt 8 ounces spaghetti 1 tablespoon extra-virgin olive oil 1 small shallot, finely chopped 1/2 teaspoon chopped fresh rosemary 1 9-ounce package frozen artichoke hearts, thawed and halved
Freshly ground pepper 1/4 cup dry white wine 1 cup heavy cream 1/2 cup grated fontina cheese (about 2 ounces) 2 ounces thinly sliced prosciutto, roughly chopped 1 cup frozen peas, thawed 1/4 cup grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes. Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto. Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 6689,"Grilled Beef Tenderloin on Focaccia Toasts 2 pounds cherry tomatoes 1 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 heads garlic 4 sprigs fresh rosemary 1 lemon, juiced 1 red bell pepper, seeded and chopped 2 cups good quality mayonnaise 2 tablespoons hot chili paste 1 whole beef tenderloin*, about 6 to 8 pounds 2 loaves focaccia bread, sliced and toasted Baby arugula, for garnish Instructions: Heat the oven to 400 degrees F. Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool. Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill. Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.) Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices. To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve. Cook's note: Have your butcher clean the fat and silver skin from the tenderloin and tie it. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 6690,"Sweet and Spicy Slaw 1 (12-ounce) package broccoli slaw mix (recommended: The Produce Stand) 1/4 cup diced red onion 2/3 cup nonfat plain yogurt 1/4 cup honey 2 tablespoons cider vinegar 2 tablespoons diced jalapenos (recommended: Ortega) Salt and freshly ground black pepper Instructions: In a large mixing bowl combine slaw mix and red onion; set aside. In a small mixing bowl, stir together remaining ingredients and pour over slaw mix. Toss to combine. Adjust seasoning with salt and pepper, if desired. Refrigerate 1 hour before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 6691,"Fish and Shrimp Sandwich in a Lemon Yogurt Sauce 1 tablespoon yeast 2 cups warmed milk 1/4 cup butter, melted 1/4 cups sugar 4 cups all-purpose flour 1/2 tablespoon salt 4 tablespoons butter, for cooking fish and shrimp 1/2 cup chopped cucumber 1/2 cup grated carrots 1/2 cup chopped celery 1/4 cup chopped black olives 4 tablespoons fresh lemon juice 1 tablespoon lemon pepper 1 tablespoon dill weed 1 tablespoon dried parsley 1/2 teaspoon salt 2 pounds cod fish 2 pounds large shrimp 1 cup grated sharp Cheddar 1 cup lemon yogurt 4 slices bread Instructions: For the bread: In a bowl, combine the yeast and warmed milk. Mix well and let sit for a couple of minutes until the yeast is foamy. Add the melted butter and sugar. Mix well. Add the flour and salt. Mix well. Turn onto a lightly floured board or counter top and knead well for approximately 4 to 5 minutes. Put the dough in a generously buttered bowl and cover with a clean towel. Let rise for 1 hour. Punch down and place the dough in a buttered 9 by 12-inch bread pan. Cover and let rise for 30 minutes. Preheat oven to 400 degrees F. Place into oven and bake for approximately 45 to 55 minutes. Ovens vary so keep an eye on your bread. Tap on the bottom of your bread, if there's a hollow sound, it is completed. If not, bake a couple of minutes more. Remove from oven, let the bread cool in the pan for 15 to 20 minutes, then remove and cool on a wire rack. For assembly: Melt the butter in a skillet over medium heat. Add the cucumber, carrots, celery, olives, lemon juice, lemon pepper, dill weed, parsley, and salt to the skillet and mix well. Let those ingredients simmer while you dice the fish and shrimp into small pieces. Add the fish and shrimp to the skillet, mix well, and cover with a lid. Place bread on each of 4 plates. Check the fish mixture and add the cheese. Turn off the heat and cover with the lid. In a bowl, pour the lemon yogurt. Add the fish mixture to the lemon yogurt and mix well. Scoop the fish mixture onto the bread to your desired fullness. Serve immediately while the fish is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6692,"Meyer Lemon Sour 12 ounces whiskey (recommended: Jim Beam) 9 ounces Meyer Lemon Sweet and Sour Mix, recipe follows 1/4 cup sugar 6 slices Meyer lemon 6 maraschino cherries 4 cups Meyer lemon juice 1 cup simple syrup 2 egg whites Pinch salt Instructions: Shake the first 3 ingredients vigorously in a cocktail shaker or in a large container with a lid. Pour into glasses over ice. Garnish with slices of Meyer lemon and maraschino cherries. Combine all the ingredients. ","[Bourbon, Gin, Vodka]" 6693,"Filipino-Style Banana Ketchup 2 tablespoons vegetable oil 1/2 cup finely chopped yellow onion 1 tablespoon minced peeled ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground allspice 2 cloves garlic, minced 1 jalapeno, stemmed, seeded and minced 1 tablespoon tomato paste 4 very ripe bananas, mashed until smooth (about 2 cups) 1/2 cup white wine vinegar 1/2 cup packed light brown sugar 2 tablespoons soy sauce 2 tablespoons dark rum (optional) Instructions: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 6694,"Papdi Chaat 3 medium-boiled potatoes, skins removed, chopped 1 cup canned chickpeas, rinsed and drained
1/4 teaspoon chili powder 1/4 teaspoon roasted ground cumin (see Cook's Note) 1/4 teaspoon fine Indian black salt (kala namak) (see Cook's Note) 1/2 teaspoon granulated sugar 1/4 teaspoon roasted ground cumin
2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat) 1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups) One 1/2-inch piece fresh ginger 1/2 bunch fresh mint leaves (about 1/2 cup) Juice from 1 large lime (about 2 tablespoons) Kosher salt
2 cups Greek yogurt 1/4 teaspoon roasted ground cumin
Kosher salt 5 cups round tortilla chips (about 4 ounces) or papdi (see Cook's Note) 1 small red onion, finely chopped Tamarind-date chutney, such as Deep brand 1 tablespoon chaat masala (see Cook's Note) 3/4 cup sev (see Cook's Note) Instructions: For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside. For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.) For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside. Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6695,"Omelette aux Champignons 1 1/2 pounds mushrooms, sliced (recommended: Champignons de Paris) 2 tablespoons salted butter, plus 1 tablespoon 12 fresh eggs (2 per person) 2 tablespoons creme fraiche Handful chives, finely chopped, plus extra for garnish 1/2 tablespoon crushed white peppercorns (See Cook's Note) Salt (recommended: Fleur de Sel) Serving suggestion: green salad Instructions: Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat. In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns. In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes. The slower you cook it, the better the omelette. When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste. Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions. Garnish with finely chopped chives and serve with a green salad. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]

" 6696,"Spicy Pork Loin and Lettuce Wraps 2 pieces (about 2 pounds) pork tenderloin, trimmed of silver skin Kosher salt 1/2 teaspoon sweet paprika 2 tablespoons canola oil 3 tablespoons white vinegar 3 tablespoons dark soy sauce 3 tablespoons honey 3 tablespoons fish sauce 3 tablespoons freshly grated ginger, skin on 6 scallions, minced, green and white parts both 36 to 40 medium to large Bibb lettuce leaves 1 small Fresno chili, thinly sliced 12 stems cilantro (about 1/2 cup leaves), stemmed Instructions: Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more \done, cook a few minutes longer on each side). Remove the pork and allow it to \rest\ on a flat surface. If you like a little more \done, cook a few minutes longer on each side. Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside. Assemble the wraps: On a large serving platter, arrange \cups\ of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other. Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 6697,"Mochaccino Shakes 1 cup cold milk 1 cup strong black coffee, regular or decaf 1/2 cup chocolate syrup 1/2 teaspoon ground cinnamon 2 pints coffee flavor ice cream Whipped cream in spray canister, garnish Chocolate shavings, garnish Instructions: To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve. Repeat to make 2 more shakes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 6698,"Heirloom Tomato Stack with Chili Lime Dressing 4 tablespoons extra-virgin olive oil 3 tablespoons fresh lime juice 1/2 jalapeno, seeds removed 1/2 cup chopped cilantro leaves 2 tablespoons honey Pinch salt and freshly ground black pepper 2 heirloom tomatoes 2 cups baby arugula lettuce 3/4 pound fresh crabmeat
2 avocados, halved, pitted and flesh cut into cubes Salt and freshly ground black pepper Cilantro leaves, for garnish Instructions: Using a blender, combine all of the dressing ingredients and blend until well combined. Refrigerate until ready to serve. Cut the tomatoes into 4 thick beef-like slices and put 1 slice on each serving plate. Top each tomato with 1/2 cup arugula leaves. Fold the crabmeat and avocados together in a bowl. Season with salt and freshly ground black pepper, then put 2 tablespoons of the crabmeat mixture on each tomato stack. Drizzle with dressing, garnish with a cilantro leaf and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6699,"Bread and Milk 2 thick slices good white bread 2 teaspoons sugar or vanilla sugar 1 cup milk Instructions: Tear the bread into rough chunks, and sprinkle with the sugar. Warm the milk and pour over the bread and sugar to serve. ","[Chardonnay, Riesling, Moscato]" 6700,"Salmon Melts 2 small ripe tomatoes Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 8 small thyme sprigs (or 4 large sprigs, cut in half) 2 6-ounce cans wild salmon, drained, skin and bones discarded 1 small shallot, minced 2 stalks celery, finely chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon Dijon mustard Juice of 1/2 lemon 2 scallions, thinly sliced 4 whole-wheat English muffins, split and toasted 8 small slices white cheddar cheese
Instructions: Preheat the oven to 375? F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on. Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use. Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 6701,"Ratatouille with Red Snapper 3 tablespoons olive oil, divided 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups) 1 medium onion, cut into small dice (about 1 1/2 cups) 2 cloves minced garlic (about 2 teaspoons) 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups) 1 (14.5-ounce) can no-salt-added diced tomatoes 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram) 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves, plus more for garnish 4 (5-ounce) fillets red snapper, skin on 2 teaspoons lemon juice 2 teaspoons rosemary (or other herb) infused olive oil, optional Instructions: In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat. To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes. Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 6702,"Homemade Whole Milk Ricotta Cheese 3 tablespoons white distilled vinegar 2 tablespoons fresh lemon juice 7 cups whole milk (not ultra-pasteurized) 1 cup heavy cream (not ultra-pasteurized) Kosher salt Serving suggestions: honey, cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread Instructions: Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink. Combine the vinegar and lemon juice in a small bowl. Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes. Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink. Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour. Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 6703,"Cheese Blintzes 1 cup milk 4 eggs
1 cup all-purpose flour
1 tablespoon powdered sugar
Butter, for cooking the crepes 2 1/2 pounds ricotta 3/4 pound brick cream cheese, at room temperature
2 eggs
1 cup powdered sugar
1 tablespoon vanilla extract Butter, for cooking rolled crepes Serving suggestions: sour cream and fruit preserves Instructions: For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter. Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter. For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling. Serve with sour cream and fruit preserves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6704,"Chocolate Chip and Mascarpone Cupcakes 5 ounces unsweetened chocolate, chopped 1 cup water 1/3 cup mascarpone cheese, at room temperature 2 1/4 cups sugar 1 cup vegetable oil 3 large eggs 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt 1/2 teaspoon baking powder 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels) 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels) 2/3 cup heavy whipping cream 1/2 teaspoon vanilla extract Special equipment: 2 (12-count) muffin pans with paper liners Instructions: For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F. Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended. Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour. For the Ganache: Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving. Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 6705,"Crostata di Ricotta 1 pound 1 1/2 ounces/500 g all-purpose flour 7 ounces/200 g sugar 7 ounces/200 g unsalted butter Zest of 1 lemon 3 egg yolks 1 whole egg 3 egg whites 8 3/4 ounces/250 g sugar Scant 2 pounds/900 g fresh ricotta cheese Instructions: For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F.
For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites.

Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes. ","[Chardonnay, Chianti, Barbera, Cava]" 6706,"Italian Stuffed Meatloaf 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 6707,"Roasted Leg o' Lamb Sandwich One 3-pound boneless leg of lamb Juice of 1 lemon 3 carrots, roughly chopped 3 stalks celery, roughly chopped 1 onion, roughly chopped 10 cloves garlic, peeled 4 sprigs fresh rosemary, leaves removed and stems reserved 2 sprigs fresh thyme, leaves removed and stems reserved 2 sprigs fresh thyme, leaves removed and stems reserved
1/2 cup extra-virgin olive oil 1 tablespoon kosher salt 2 teaspoons freshly cracked black pepper 1 cup white wine 1 1/2 cups chicken stock 1/2 stick unsalted butter 2 loaves sourdough bread Kosher salt Fresno cl Mayo, recipe follows Fennel Brussels Sprout Slaw, recipe follows 3 cloves garlic 3 red Fresno chiles 1 1/2 cups olive oil, plus extra for roasting chiles 3 egg yolks 1 tablespoon fresh lemon juice 1/2 teaspoon sugar Kosher salt 1 medium fennel bulb 1/4 head red cabbage 1/4 sweet onion (Maui or Vidalia) 1 pint Brussels sprouts, stalk end trimmed 3 tablespoons extra-virgin olive oil 3 tablespoons apple cider vinegar 2 teaspoons sugar Juice of 1 lemon Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoon chopped fennel fronds Instructions: For the lamb: Preheat the oven to 250 degrees F.
Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it.
To a roasting pan, add the carrots, celery and onions.
Place the garlic in a food processor and process until well chopped. Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well. Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables.
Place in the oven and roast until desired point of doneness (internal temperature should reach 125 degrees F for medium-rare), 3 to 4 hours. When done, let rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving. To make the jus, place the roasting pan over medium-high heat. Add the reserved thyme and rosemary stems and stir. Pour in the white wine, scraping up the brown bits at the bottom of the pan, and bring to a quick boil. Stir in the chicken stock and simmer for a couple of minutes while the lamb rests. Strain the liquid into a saucepan and keep warm until serving.
To make the garlic butter, place the reserved garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving.
Preheat the oven to 375 degrees F.
Cut the sourdough loaf into 1-inch-thick slices and smear each slice of bread with the garlic butter. Place in the oven until toasted, about 10 minutes.
To assemble the sandwiches, smear each slice of bread with a little Fresno Chili Mayo on both sides then layer with a good heaping of sliced roast lamb. Top with a scoop of Fennel Brussels Sprouts Slaw and place top slice of bread on to form a sandwich. To serve, dip the sandwich in the jus. Preheat the oven to 450 degrees F.
Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil. Place in the oven and roast the chiles until the skin blisters, 7 to 8 minutes. Remove from the oven, place in a bowl and cover with plastic so the chiles sweat. Allow to sit for 5 minutes, and then carefully peel the skins off and remove the stems and seeds.
In a blender, place the roasted chiles and garlic. Blend until smooth, and then add the egg yolks, lemon juice, sugar and some salt. With the blender running, slowly drizzle in the olive oil until the mixture emulsifies. Refrigerate the cl mayo until ready to use.
Remove the core from the fennel bulb and finely slice with a sharp knife or a mandoline. Repeat the process for the red cabbage. Finely slice the onion and the Brussels sprouts. In a large bowl, combine the olive oil, vinegar, sugar and lemon juice. Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts. Mix together well, and then cover and place in the refrigerator for 15 to 20 minutes before serving so the vegetables soften and absorb the vinaigrette. Stir well before serving. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Grenache]" 6708,"Smorgastarta Avocado Chicken Club: 1/4 to 1/2 cup buttermilk Juice of 2 limes 2 avocados 1 rotisserie chicken, shredded 4 slices cooked bacon, chopped 3 tablespoons chopped fresh chives 3 scallions (white and green parts), sliced Kosher salt Pimento Cheese: 2 cups grated Cheddar 1/2 cup mayonnaise 3 tablespoons chopped pimento Ham Salad: 1 pound deli ham, processed in food processor 2 tablespoons Dijon mustard 6 bread and butter pickles, minced 2 stalks celery, minced 2 scallions (white and green parts), minced 1 small red onion, minced 1 pickled jalapeno, seeded and minced Kosher salt and freshly ground pepper Ranch Frosting: 3 pounds cubed cream cheese 1/2 to 3/4 cup buttermilk 1 tablespoon white wine vinegar 1 clove garlic, grated on a rasp 1 tablespoon grated onion 1 pain de mie, crusts removed and sliced horizontally into 4 pieces Toppings: sliced radishes, cucumber flowers, carrot flowers, sliced hard-boiled eggs, tomato flowers, parsley leaves, dill leaves, chives, etc. Instructions: For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside. For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside. For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside. For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine. To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6709,"Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish 1/2 pound Fresno peppers 2 red bell peppers 3 cloves garlic, sliced thin on the mandoline 1/2 cup red wine vinegar 1 tablespoon salt 1 tablespoon sugar 4 ciabatta sandwich rolls 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 1/2 pound provolone cheese, sliced 1/2 pound ham, sliced thinly 1/2 pound mortadella, sliced thin Instructions: Preheat grill to medium. For the pepper relish: Grill the Fresno and bell peppers until they are BLACK on the outside. Put in a bowl, cover with plastic wrap and let rest for 10 minutes. Uncover the bowl and allow the peppers to cool. Remove the black char from the outside of the peppers and remove the seeds. Coarsely chop all the peppers and place in a medium bowl. Add the remaining ingredients and combine. Let sit for at least 1 hour before using.*Tip: This is great do ahead thing, or make a big batch and keep it, indefinitely, in the refrigerator. For the sandwich assembly: Cut the ciabatta rolls in half lengthwise, leaving 1 long side intact. Scoop out the inside and discard. Combine the vinegar and olive oil in a small bowl and brush on the inside of each roll. Be sure to evenly and thoroughly cover all parts of the bread, (don't miss any corners.) You may have some vinegar-olive oil leftover. Preheat the oven to 350 degrees F. Lay 4 pieces of provolone cheese inside each roll. Spread an even layer of the pepper relish on 1 side of each roll. Again, make sure it is an even layer, every bite needs to be the same! Crinkle 2 pieces of ham and gently lay them in a fluffy even layer on the pepper relish. Repeat this process with the mortadella. It is very important that the meat is crinkled and NOT folded in a flat piece. A folded hunk of meat results in a thick dense sandwich that is difficult to eat. Also be sure that the ham and mortadella are evenly distributed throughout the sandwich. Close the sandwich and give a little press to secure. Wrap the sandwich in foil. To finish the sandwich: Bake the sandwich in the preheated oven for 15 to 20 minutes or until the cheese is melted and the sandwich is hot all the way through. A panino press is also a great way to heat this up. Serve on individual plates and enjoy. A great sandwich is truly a thing of beauty! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 6710,"Canby Deep Fried Asparagus 1/2 cup cornstarch 3/4 cup flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon white pepper 1/2 teaspoon celery salt 1/2 teaspoon baking soda 1/4 teaspoon black pepper 2 egg whites 2/3 cup cold, flat beer 3 pounds asparagus, raw, whole, cleaned and cut above white end Peanut oil, for frying Instructions: Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Gavi]" 6711,"McCargo's Autumn Apple Cider Vinaigrette 8 ounces cider vinegar 8 ounces apple juice 6 ounces brown sugar 2 tablespoons cracked black pepper 1 tablespoon cayenne 1 tablespoon ground cinnamon 2 tablespoons salt 1 quart canola oil Instructions: In a standing mixer, using a whisk attachment, mix in cider vinegar, apple juice, brown sugar, cracked black pepper, cayenne, cinnamon and salt. Blend on medium speed until all ingredients are incorporated. Continue mixing on low speed and add oil slowly until emulsification starts. Change speed to medium and add remaining oil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 6712,"Venita's Chocolate Chip Cookies 1 cup granulated sugar 1 cup light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup vegetable shortening, such as Crisco
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
One 5-ounce bar milk chocolate, chopped
Instructions: Preheat the oven to 400 degrees F. With an electric mixer, cream the granulated sugar, brown sugar, butter and shortening until smooth. Add the vanilla and eggs, mixing well. In a blender or food processor, process the oats to a fine powder. Sift together the flour, baking powder, baking soda, salt and oatmeal and, with the mixer running, gradually add the dry mixture to the creamed mixture. Stir in the chocolate chips and chopped chocolate bar. Roll the dough into golf-size balls and place 2 inches apart on 2 ungreased cookie sheets. Bake for 8 to 10 minutes. With a spatula, loosen the baked cookies from the pan and allow them to cool on the cookie sheet. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 6713,"Asian Lettuce Wraps With Mustard Vinaigrette 2 packages Tyson Grilled and Ready Breast Fillets 5 ounces cellophane noodles 1/2 cup carrots, chopped 1/2 cup scallions, shredded 1/4 cup fresh cilantro, chopped 1/4 cup reduced-sodium chicken broth 2 tablespoons soy sauce 2 teaspoons sesame oil, toasted 1 teaspoon Chinese mustard 12 lettuce leaves, Butter or 12 lettuce leaves, Bibb Instructions:

1. Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.
2. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken (or steak), carrots, scallions and cilantro. Set aside.
3. In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine.
4. Spoon chicken (or steak) mixture into lettuce leaves and roll up. Serving Suggestion: The filling for the wraps is also great served warm - without the lettuce wrap ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 6714,"Sauteed Garlic Broccoli Rabe 2 tablespoons olive oil 3 cloves garlic, peeled 2 bunches broccoli rabe, chopped into medium pieces
   1 small shallot, sliced
   1/2 teaspoon crushed red pepper flakes
   1/2 lemon
   Salt and freshly ground pepper
   Instructions: Heat a large saute pan over medium-high heat. Add the olive oil and the garlic cloves and cook for 3 to 4 minutes, to flavor the oil. Carefully remove the garlic using a slotted spoon, and reserve. Add the broccoli rabe to the pan in batches; it will crowd the pan at first but will wilt quickly. Season with salt and pepper. Slice the reserved garlic. When the broccoli rabe has wilted, about 3 minutes, add the shallot, the sliced garlic, and the pepper flakes. Continue cooking until the shallot has softened and the broccoli rabe is cooked through but still has some bite, another 2 minutes. Serve with a squeeze of lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 6715,"Fried Mozzarella Bites Olive oil, for frying 1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water 1 pound fresh smoked mozzarella, found in the specialty cheese case 1 cup all purpose flour 2 eggs 1/3 cup milk, eyeball it 2 cups Italian style bread crumbs 1/2 cup grated Parmesan or Romano 2 tablespoons chopped fresh flat-leaf parsley 8 stems or large sprigs each fresh parsley, sage, thyme Fine salt 2 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount 1 (28-ounce) can crushed tomatoes Coarse salt Bamboo skewers, 6-inch, or party picks, for dipping Instructions: Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into. For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt. To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites. Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 6716,"Exotic Fruit Salad 1 cup finely diced fresh pineapple or stemmed sliced strawberries 2 bananas, sliced Exotic lime syrup (see recipe below) Toasted coconut and fresh mint leaves for garnish Instructions: Center a pile of diced pineapple in the middle of a dessert plate; wreath the pineapple with slices of banana and spoon some exotic lime syrup over the top. Garnish with toasted coconut and fresh mint. ","[Sauvignon Blanc, Moscato, Riesling]" 6717,"White Bean and Escarole Soup 1/4 cup olive oil, divided 1 onion, chopped 1 celery stalk, chopped 1 carrot, peeled and chopped 2 garlic cloves, smashed and peeled 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes, optional 2 1/2 cups cooked cannellini beans, with a little of the liquid 4 cups chicken broth 1 head escarole or 5 cups baby spinach, chopped Fennel pollen, optional garnish Freshly grated Parmigiano-Reggiano cheese, optional garnish Instructions: Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine. Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 6718,"Chili Pork Empanadas with Avocado Dipping Sauce 2 tablespoons grapeseed oil 1/4 pound pork tenderloin, cut into small cubes 1 tablespoon chili powder Salt and freshly cracked black pepper 3 scallions, sliced 1/4 cup chopped cilantro leaves 2 chipotles, diced 1 cup crumbled queso fresco 2 (9-inch) pie rounds 2 eggs, beaten 2 tablespoons butter 6 shallots, sliced 1 ripe avocado, halved, pitted and flesh chopped 1/4 cup olive oil 1/4 cup red wine vinegar 1/2 cup sour cream Salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Add the oil to a large saute pan over medium-high heat. Season the pork with chili powder, salt and pepper, to taste, and quickly sear for 2 minutes. Remove from the pan to a bowl and cool slightly. Add the scallions, cilantro, chipotles and queso fresco and mix well. Roll out the pie rounds on a lightly floured surface and using a 3-inch biscuit cutter, punch out rounds of dough. Put about 2 tablespoons of the filling, off-center, on each dough round. Brush the edges of the dough with beaten egg. Fold the dough over the filling and crimp the edges with a fork. Arrange them on a half sheet tray lined with parchment paper and brush the tops with remaining beaten egg. Bake until nicely browned, about 13 to 15 minutes. Remove the empanadas from the oven and arrange them on a platter. Serve with the dipping sauce. Dipping Sauce: In the same pan the pork was cooked in, add the butter. Turn the heat to high and add the shallots. Cook the shallots until nicely caramelized, about 4 to 5 minutes. Add the shallots, avocado, olive oil, red wine vinegar and sour cream to a blender. Season with salt and pepper, to taste, and puree until smooth and velvety. Transfer to a serving bowl and serve with the empanadas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 6719,"Chocolate Tart 6 ounces/170 g semisweet chocolate, chopped very small 1 cup/250 ml heavy cream 1/2 cup/125 ml milk 1/4 cup/55 g sugar 1 egg plus 1 yolk One 8-inch/20 cm pre-baked tart shell Instructions: Heat the oven to 325 degrees F/160 degrees C. Put the chocolate in a bowl. Bring the cream, milk and sugar to a boil in a saucepan. Remove from the heat and add the chopped chocolate, stirring to melt. (Be sure to give it enough time: you don't want little bits floating around in there.) Break the egg and yolk into a bowl. Gradually whisk the chocolate mixture into the egg mixture, taking care to not to scramble the eggs. Strain the mixture into the baked tart shell. Bake until set, about 20 minutes. Cool completely. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 6720,"Gazpacho 3 slices day old French bread, crusts removed 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped 2 small kirby cucumbers, coarsely chopped 1 red or yellow bell pepper, cored, seeded, and coarsely chopped 1 medium onion, coarsely chopped 2 garlic cloves, chopped 2 cups tomato juice or water 1 tablespoon sugar 1 tablespoon Spanish paprika Kosher salt and freshly ground black pepper 1/4 cup sherry wine vinegar 1/2 cup extra-virgin olive oil 1 handful fresh flat-leaf parsley, coarsely chopped 1/2 lemon, juiced Chopped tomato Chopped cucumber Chopped bell pepper Chopped onion Chopped hard-cooked egg Lemon wedges Instructions: Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 6721,"Pollo Asada al Ajillo: Garlic Roasted Chicken 2 cups quartered onion 10 cloves garlic mashed with 1 teaspoon salt 1/2 cup white wine 1/4 cup olive oil 2 teaspoons white vinegar 1 (3-pound) frying chicken, cut in half 1/4 cup lime juice 1/2 teaspoon black pepper 2 teaspoons ground cumin Flour, for dusting Olive oil, for frying Instructions: Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel. Preheat oven to 375 degrees F. Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan. Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your \significant other\ gave you one for Christmas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 6722,"Kalbi (Marinated Short Ribs) 1/2 cup soy sauce 1 Korean pear or Asian pear, grated with juices 2 tablespoons finely chopped garlic 1/2 small white onion, grated or sliced 1 tablespoon grated fresh ginger 2 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons sesame seeds, toasted 2 tablespoons toasted sesame oil 1 tablespoon ground red pepper 1/4 teaspoon ground black pepper 2 green onions, thinly sliced 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up) 4 pounds short ribs Cooked white rice Prepared kimchee*
Instructions: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee. ","[Syrah, Malbec, Tempranillo, Barbera]" 6723,"Prize Winning Pineapple Upside-Down Cake on the BBQ 2 cups cake flour 2 teaspoons baking powder Pinch salt 1/2 cup (1 stick) butter, softened 1 1/2 cups sugar 3 eggs, separated 1 cup milk 1 teaspoon vanilla extract 1/2 stick butter 1 cup dark brown sugar One 20-ounce can pineapple, drained and juice reserved (can use pineapple rings or pineapple chunks) Maraschino cherries Chopped nuts, optional Instructions: Heat grill to 350 degrees F. Place a 10-inch cast iron skillet in the center of the grill and heat thoroughly. Meanwhile, make cake batter: Sift the cake flour, baking powder, and salt together; set aside. With a mixer, cream together the butter, sugar, and egg yolks. With the mixer on low speed, add the dry ingredients to creamed mixture, alternating with the milk. Add vanilla extract. In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold them into the batter. Set batter aside. Place the 1/2 stick butter and the brown sugar in the skillet and let the mixture melt and begin to caramelize. When lightly caramelized, place pineapples and enough cherries to cover on top, in a decorative pattern. Then pour the cake batter over, filling to within 1/2-inch of the top of the skillet. Transfer the skillet to a large foil pan and cover with foil; be careful handling the skillet as the handle will also be very hot. Return to the grill and pierce the foil in the corners to allow steam to escape during the cooking process. Grill cake at 350 degrees F until cake is golden brown and springs back when lightly touched with your finger, about 45 minutes. Remove from the grill and run a knife around the edge of the skillet to free the cake; again, be careful handling the skillet as the handle will also be very hot. While cake is still hot, place a serving plate on top of the skillet and carefully turn the cake over onto the plate. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 6724,"Marinated K-Bobs 1/2 cup olive oil 1 cup fresh pineapple juice 1/3 cup fresh orange juice 1/3 cup fresh soy sauce 6 cloves of garlic, minced or crushed 1 head of elephant garlic, broken into cloves Pearl onions Green and red peppers, sliced Broccoli Tofu Cherry tomatoes Instructions: Mix first 5 ingredients together, set aside. On skewers, assemble selection of garlic cloves, pearl onions, green and red peppers, broccoli stalks and tops, chunks of tofu, and firm cherry tomatoes. Place K-Bobs in marinade and turn until evenly coated. Place on grill, and keep brushing with marinade as you turn them. Grill until crisp-browned. Brush with remaining marinade, as you remove skewers to serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 6725,"Portobello Eggs 6 tablespoons butter, melted 2 cloves garlic, crushed 1 tablespoon Italian seasonings 4 large portobello caps, stems removed 1 teaspoon white vinegar 8 eggs 1 bag fresh spinach or approximately 8 cups (2 cups per serving) 1 pint heavy cream 1 cup grated Parmesan Parsley, for garnish Fresh fruit, for serving Instructions: Preheat the oven to 350 degrees F. Melt the butter; add the crushed garlic and Italian seasonings. Using a cake pan or cookie sheet with edges, place the caps, gill side up and without the stem (reserve the stem for making veggie broth). Equally divide the butter mixture between caps. Bake for about 20 minutes. Caps should be cooked but not shriveled. They should be firm to touch and just a little light color left. (Do not over cook.) While caps are cooking, start your poached egg water. Add a teaspoon of white vinegar to help bind the eggs. When the caps are done, remove them and cover them with foil to keep them warm. Turn the oven up to broil. Drop your eggs into hot water. In another large frying pan, saute/steam your spinach in just a touch of olive oil and a little water. Keep stirring the spinach. When the eggs are almost ready (about 4 minutes). Arrange the spinach on 4 oven safe plates. Place 1 cap on each bed of spinach; place 2 eggs on each cap. Drizzle heavy cream over the whole plate. Sprinkle with Parmesan and flash under broiler, just enough to melt cheese a little. Garnish with chopped parsley and serve with fresh fruit. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6726,"Microwave Carrot Dip 1 pound carrots, peeled and thinly sliced 1/4 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon chili powder 1 tablespoon orange juice 2 teaspoons extra-virgin olive oil Instructions: Place all ingredients in a microwave proof dish. Cover tightly, cook on high 10 to 12 minutes or until carrots are very soft and tender. Pour into a food processor and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6727,"Butterfly Shrimp Bruschetta 1 (9-oz) package of SeaPak Jumbo Butterfly Shrimp 1 baguette 6 tbsp. olive oil, divided 3 cups grape or cherry tomatoes, seeded and finely diced 3 garlic cloves, finely diced 1/3 cup chopped basil plus more leaves for garnish Salt and pepper to taste Instructions: Preheat oven to 425F. Bake shrimp according to package directions and keep warm. Slice baguette into as many slices as you have pieces of shrimp. Use one of the garlic cloves to rub over one side of each slice of bread. Brush the garlic rubbed side with olive oil. Set aside. Finely dice remaining garlic. In a medium mixing bowl, stir together the tomatoes, 3 tablespoons olive oil, garlic and basil. Salt and pepper to taste and set aside. Working in batches, add the baguette slices (oil side down) to a large hot skillet and cook until browned around the edges. Remove from pan. To Serve: Top each baguette slice with a small spoonful of the tomato mixture and a piece of the shrimp. Garnish with a basil leaf. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6728,"Snickerdoodle Rum Igloo Cake Nonstick cooking spray, for the pans 1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk
1/4 cup spiced rum
12 ounces white melting candies 1/3 cup coconut oil
8 ounces black gum paste
2 ounces white gum paste
Cornstarch, for dusting
1 tablespoon vodka
4 pieces orange melting candies
2 striped sour belts
4 orange chocolate-covered sunflower seeds
Black edible marker, for the eyes
Country Bling 7-Minute Frosting, recipe follows 2 1/4 cups sugar 3 large egg whites
1 teaspoon cream of tartar
Pinch kosher salt
1 tablespoon vanilla extract
Instructions: For the cake: Preheat the oven to 325 degrees F.\u202fSpray two 9-inch round cake pans with nonstick cooking spray. Whisk the flours, cinnamon, baking powder and salt together in a large bowl and set aside.\u202f
Cream the butter and sugar together in a stand mixer until light and fluffy. Add the eggs one at a time until just combined, then add the vanilla.\u202fCombine the milk and rum in a measuring cup, then alternate adding the dry ingredients and milk mixture to the butter mixture in two additions each. Beat until combined.\u202f
Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center of a cake comes out clean, 30 to 35 minutes.\u202fLet cool on a wire rack until cool enough to handle, then turn the cakes out onto the wire rack to cool completely.\u202f
For the decoration: Meanwhile, put the white melting candies and coconut oil in a medium heatproof glass or metal bowl that fits over a small saucepan without touching the bottom.\u202fFill the saucepan with a couple of inches of water and place over medium heat. Place the bowl of white melts over the top and melt until smooth.
Pour a small amount of the white chocolate into a 6- to 7-inch plastic chocolate dome mold and swirl the mold to coat the inside completely in a thin layer. Place in the refrigerator for 1 minute. Remove and spoon 1/4 cup more white chocolate into the mold. Using the back of the spoon, smooth the white chocolate all around the inside to create a thicker layer; refrigerate for 1 to 2 minutes.\u202fRepeat this process 2 more times, so that you have a solid white chocolate layer in the mold. Leave in the refrigerator while you finish assembling the cake. Place any leftover melted chocolate in a disposable pastry bag or resealable plastic bag.\u202f
To make the penguins, form a ball of black gum paste about the size of a golf ball. Using the insides of your palms or the tabletop, gently roll one end to form the ball into a egg shape. Orienting the pointier side of the egg up, make a small snip with a sharp pair of scissors on one side of the egg, close to the bottom, and use your finger to lift the snip up to form a wing. Repeat directly across from this snip on the other side to make the second wing.\u202fRepeat the making egg shapes and snips 3 times for 3 more penguins.
Take a small amount of white gum paste and roll it out thinly, dusting with cornstarch so it doesn't stick to your surface. Cut out 4 small teardrops with a cutter or very sharp paring knife. Trim a small V-shaped notch from the tip of each white teardrop. Brush a small amount of vodka on one side of a white shape and adhere to the front of a black penguin body. Repeat with the remaining penguins.\u202f
Split the orange melting candies in half, then gently press the body of the penguin onto 2 of the orange melt halves to position them for feet. Lift the penguin off and brush the foot indents with vodka, then press the penguin gently back on top of the orange melts to adhere. Repeat with the remaining penguins. Cut the sour belts in half lengthwise, then cut into 6-inch strips. Tie one in a loose knot and drape around a penguin's head; tighten as needed, then trim to the desired length. Repeat with the remaining penguins. Press an orange chocolate-covered sunflower seed into each head to create a beak on each penguin. Use edible markers to draw eyes on each.\u202f
Level both cake layers using a serrated knife. Flip one round upside down and secure to a 12-inch round silver cake board set on a cake turntable with a dollop of Frosting. Spread an even layer of Frosting (about 1/2 cup) over the top of the cake layer. Flip the second cake layer upside down and place atop the Frosting. Frost the entire cake with a thin even coat of Frosting. If your Frosting has picked up a lot of crumbs, refrigerate the cake 30 minutes. Generously frost the cake with a second layer of Frosting, using an offset spatula to create swirls and snow drifts.\u202f
Remove the chocolate mold from the refrigerator and invert onto a clean work surface, using the edges of the mold to lift it off. Use a sharp paring knife to cut a broken-looking hole into the front of the igloo. Place the chocolate dome on top of the cake, positioning it close to one edge. Snip a very small bit of the tip off the end of the pastry bag with the white chocolate. Create 'ice bricks' on the igloo by piping horizontal lines at 1-inch intervals around the dome (put the pastry bag back in the microwave for a couple of seconds if it gets too hard to pipe). Then pipe in staggered vertical lines to create the bricks.
Add more Frosting where you wish to make snow drifts against the igloo and around the bottom of the cake. Place your penguins on top and along the sides of cake.\u202f Place the sugar and 3/4 cup water in a saucepan and stir until dissolved.\u202fBring to a boil over medium heat. Meanwhile, put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with a whisk attachment and beat to stiff peaks.\u202fWith the mixer on low, stream in the boiled sugar syrup, then add the vanilla and turn the mixer to high. Beat for 7 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6729,"Viennese Iced Coffee 4 scoops vanilla or coffee ice cream Unsweetened cocoa powder, such as Pernigotti 6 (1-ounce) shots of espresso, regular or decaf 3 tablespoons sugar 1 teaspoon pure vanilla extract 1/4 cup hot water 2 cups ice Short straws, for serving Instructions: Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture among 4 short glasses. Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Serve with a short straw and a teaspoon. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 6730,"Blender Hollandaise Sauce 3 egg yolks Salt and pepper 1 to 2 tablespoons lemon juice 2 sticks unsalted butter, clarified Hot water, to thin sauce accordingly Instructions: In a blender combine yolks, pepper and 1 tablespoon lemon juice. In a small saucepan heat the clarified butter until bubbling hot. Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust the seasoning with lemon juice, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Berries 1 (8-ounce) round of brie cheese 1/4 cup honey 1/4 cup balsamic vinegar " 6731,"Celery Blue Cheese Salad 3 tablespoons crumbled Danish blue cheese, room temperature 2 tablespoons mayonnaise 1/3 cup sour cream 2 tablespoons white vinegar 1/2 teaspoon kosher salt 10 grinds black pepper 1/2 head celery, with leaves Instructions: In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined. Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6732,"Rice and Beans Casserole 1 cup dried borlotti or cannellini beans 1 tablespoon EVOO, plus some to drizzle
2 ribs celery, chopped
2 cloves garlic, chopped
1 carrot, chopped
1 onion, chopped
Salt and pepper Salt and pepper
1 1/2 cups long grain white rice
2 3/4 cups chicken stock/poaching liquid from Poached Chicken, recipe follows 1/2 cup fresh parsley leaves, finely chopped, plus more to garnish 2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 tablespoons butter, plus more for greasing 1 pound hot or sweet Italian sausage, casing removed 1 cup grated Parmigiano-Reggiano, plus more to pass Finely chopped red onion, for garnish 1 whole chicken, 4 to 5 pounds 1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf 1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme Salt
Instructions: Soak the beans 4 hours or overnight. Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve. Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork. Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat. Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat. Preheat an oven to 350 degrees F. Bring the casserole to room temperature. Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table. Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6733,"Online Round 2 Recipe - Couscous Stuffed Tomatoes 2 beefsteak tomatoes Reserved steak from the Steak and Cheese Hoagies recipe Reserved couscous from the Shrimp Scampi with Basil Couscous 1 tablespoon chopped parsley leaves 1/4 cup grated Monterey jack cheese Instructions: Heat the broiler. Cut the tomatoes in half and scoop out the insides to form a bowl. Chop the tomato pulp and put it into a large bowl. Chop the reserved steak and add it to the bowl along with the reserved couscous and chopped parsley. Mix to combine. Stuff each tomato half with the couscous mixture and put them on a baking sheet. Sprinkle a tablespoon of cheese onto each tomato, then broil until the cheese is melted and bubbling, about 1 to 2 minutes. Transfer the tomatoes to a serving platter and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6734,"Gin and Cranberry Sauced 2 tablespoons cranberry sauce (without whole berries) 2 ounces gin 1/2 ounce fresh lime juice 2 dashes bitters, such as Peychaud's Sprig of fresh rosemary Instructions: Grab some leftover cranberry sauce and--avoiding the whole berries--add 2 tablespoons to a shaker with the gin, lime juice and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aroma/holiday aggression and float delicately atop the cocktail. Toast to well-purposed leftovers. ","[Gin, Cava, Prosecco]" 6735,"Spicy Tomato Napoleons with Black Beans 1 (15-ounce) can refried black beans 1/2 cup sour cream 1/2 cup salsa verde Pinch salt and freshly ground black pepper, plus coarse sea salt and cracked black pepper, for tomatoes 3 medium tomatoes, sliced into 1/2-inch slices 2 teaspoons chili powder 4 jalapenos, sliced 1/4 cup chopped cilantro leaves 3 limes, juiced 2 tablespoons olive oil Instructions: Warm the refried beans in a small pot over low heat. In a small bowl, mix together sour cream, salsa verde, and a pinch of salt and pepper. Set aside. Arrange the sliced tomatoes on a sheet pan. Season the tomato slices with coarse sea salt, cracked black pepper, and chili powder. Put a heaping tablespoon of black beans on each slice of tomato and spread lightly leaving some room on the edge of the tomato. Top with some sliced jalapenos, cilantro and lime juice. Drizzle each slice with olive oil. Begin stacking slices on top of each other 3 to 4 high. Transfer to a serving platter and drizzle lightly with the sour cream mixture, before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 6736,"Mozzarella and Prosciutto Turnovers 1/2 batch Quickest Puff Pastry 2 cookie sheets lined with parchment paper 1/4 cup shredded mozzarella 1/4 cup minced prosciutto 2 tablespoons chopped flat-leaf parsley Freshly ground black pepper 1 egg well beaten with a pinch salt Instructions: Roll the pastry out into a 12 by 18-inch rectangle. Slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested. Use a floured, round, 21/2-inch cutter to cut out the dough. Arrange the cut dough on the prepared pans, about 1- inch apart. In a bowl, stir together the cheese, ham, parsley and pepper. Brush the egg wash lightly on the dough and arrange the filling over half of each circle of dough. Fold the empty side of the dough over the filling and seal the edges well with your fingertips. Seal again by pressing around the rim with the back of the tines of a fork. Dip the fork in flour so it doesn't stick. Arrange the turnovers about 1-inch apart on the prepared. Refrigerate the turnovers loosely covered with plastic wrap until 30 minutes before serving. Set a rack in the upper third of the oven and preheat to 375 degrees. Egg-wash the tops of the turnovers and bake for about 20 minutes, until they're well colored and crisp. Cool the pastries on the pans and reheat to serve. Serving: Reheat the turnovers at 350 degrees at 350 degrees for about 10 minutes to serve them warm. Storage: Refrigerate or freeze leftovers and reheat before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6737,"Blueberry Buckwheat Pancakes 3/4 cup buckwheat flour 3/4 cup whole-wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 3/4 cup nonfat milk 1 tablespoon honey 2 large eggs 2 tablespoons canola oil 2 cups blueberries, divided 1/2 cup real maple syrup Instructions: In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries. Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6738,"Chocolate-Dipped Brown Sugar Shortbread 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup milk chocolate morsels, such as Hershey\u2019s (6 ounces) 6 tablespoons (3/4 stick) unsalted butter
1/2 cup toasted pecans, minced and lightly salted
Instructions: Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven. Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don\u2019t whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together. Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans. For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted. Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 6739,"Cornet of Fresh Cheese Perfumed with Lavender Honey, Summer Berries, and Raspberry Coulis 4 ounces softened butter 4 ounces confectioners' sugar 4 ounces egg whites 4 ounces pastry flour 1 tablespoon lavender honey One 16-ounce tub mascarpone 1 bunch fresh lavender, leaves only 2 pints raspberries 1 baking potato, like russet 1 pint blueberries 1 pint blackberries 1 pint strawberries Instructions: Preheat the oven to 375 degrees F. To make the pastry, cream the butter and sugar together, add the egg whites, and then the flour. Blend all ingredients until smooth. Place the tuile mixture into a pastry bag with a very small straight tip. Fold together the lavender honey, cheese, and fresh lavender. Place mixture in a pastry bag with a large star tip and set aside. Puree 1 pint of raspberries in a food processor. Pass through a strainer, and set aside. Carve the potato into a cone shape, about 3 inches long and 2 inches in diameter. Place a skewer into the flat side of the potato and cover with aluminum foil. This will be the mold around which you shape your tuiles. Preheat a baking sheet in the oven for approximately 10 minutes. Remove the sheet pan from the oven, spray it with a non-stick spray, and pipe the pastry mix in a thin line from one corner to the other diagonally. Bake until the edges are lightly brown, about 4 minutes. Remove from oven and very quickly roll around the potato form to form a cone. Repeat with the remaining tuiles. Allow the tuile to cool slightly, and then gently remove it from the mold. Pipe the cheese mixture into the cone. To serve, place the tuile cone on a plate and arrange berries flowing out of the cone. Drizzle with the raspberry coulis. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]

" 6740,"The Italian Stallion 1/3 pound bison ground meat, formed into a patty 1 slice Italian mortadella 2 slices Genoa salami 1 slice provolone White or wheat hamburger bun Butter, for bun 1 tablespoon hot chopped peppers Lettuce Tomato Pickles 1-ounce Cabernet vinaigrette (1 part extra-virgin olive oil, 3 parts Cabernet vinegar, diced shallots, salt and pepper, to taste) Instructions: In a hot frying pan over medium heat, cook the bison burger to desirable temperature, (best medium-rare). Add the mortadella and salami and top with the cheese. Cover to melt the cheese, about 30 seconds. Toast the bun and spread it with butter. Remove the burger form the pan and put it on the bottom of the bun. Top with hot chopped peppers, lettuce, tomato and pickles. Drizzle with the vinaigrette and cover with the top of the bun. Serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 6741,"Cornflake Christmas Wreaths One 16-ounce package marshmallows 6 tablespoons unsalted butter, cut into pieces 1 teaspoon pure vanilla extract Green gel food coloring, for tinting 6 cups cornflakes
Mini round cinnamon candies, for decorating
Red sour candy roll-ups, such as Rip Rolls, or licorice ropes, cut into 5-by-1/4-inch lengths, for decorating
White mini nonpareils, for decorating Instructions: Line 2 baking sheets with parchment. Combine the marshmallows and butter in a large bowl and microwave on 50-percent power in 30-second intervals, stirring in between each, until melted, about 1 minute 30 seconds. Stir in the vanilla and enough food coloring to make the mixture a deep green, 10 to 15 drops. Stir in the cornflakes until they are completely coated. Working with wet hands, form the mixture into twenty-four 2-inch balls. Flatten on the prepared baking sheets and poke a hole in the middle of each with your finger, molding the sides as needed to form a wreath shape. Decorate with the cinnamon candies to create holly berries. Form the red candy strips into a simple bow on each wreath. Sprinkle lightly with the white nonpareils for snow. Let set at room temperature to firm up, about 2 hours, or refrigerate 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6742,"Vegetarian Spinach-Walnut Pate 1 1/2 pounds fresh spinach (not baby), large stems removed 3/4 cup walnuts, plus more, chopped, for garnish 1/2 cup loosely packed fresh cilantro leaves 1/4 cup loosely packed fresh tarragon leaves 1/4 cup loosely packed fresh dill fronds 2 tablespoons white wine vinegar 3 scallions, roughly chopped 2 small cloves garlic, smashed Kosher salt 1/4 teaspoon ground coriander Pinch cayenne pepper 2 tablespoons pomegranate seeds Crackers or crudites, for serving Instructions: Special equipment: 5-inch ramekin Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible. Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl. Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise. Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight. To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6743,"Spaghetti and Meatballs Four 28-ounce cans whole peeled tomatoes 6 ounces thinly sliced pancetta, cut into strips
2 tablespoons extra-virgin olive oil
1 medium onion, diced
Kosher salt 8 cloves garlic, minced (about 3 tablespoons)
1/4 cup red wine
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 medium carrot, cut into thirds
1 large stem fresh basil
1/2 cup minced fresh parsley or basil (or a mix of the two) Nonstick cooking spray, for rack 1 cup panko breadcrumbs (about 3 ounces) 1 1/4 cups buttermilk
2 large eggs, lightly beaten
1 pound ground beef (80 percent lean)
8 ounces ground pork
3 ounces thinly sliced prosciutto, chopped fine
1 1/2 ounces Parmesan, grated (about 1/3 cup)
3 tablespoons minced fresh Italian parsley
3 medium cloves garlic, minced (about 1 tablespoon)
3/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 1/2 pounds spaghetti
Parmesan, grated, for serving
Instructions: For the sauce: In a large bowl, use your hands to break up the tomatoes, squeezing them into 1/2-inch pieces. Set aside. Place the pancetta in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Cook gently until the pancetta releases its juices and browns, about 15 minutes. Remove with a slotted spoon and reserve. To the rendered fat in the pan, add the olive oil and, when hot, the onions and 1/2 teaspoon salt. Cook until soft and golden, about 5 minutes. Add the garlic and cook just until it releases its fragrance, about 1 minute. Add the red pepper flakes and oregano, cook for a minute or two, and then add the red wine. Cook until the wine is almost evaporated, scraping up any browned bits from the bottom of the pan. Return the pancetta to the pan, along with the tomatoes and their juices, the carrots, and the basil. Bring to a boil, then reduce the heat to low and simmer gently, stirring frequently, until thickened and reduced by one-half to two-thirds, about 5 hours. When the sauce has thickened and reduced, remove the carrots and basil, and puree to the desired smoothness using an immersion blender. Stir in the parsley. For the meatballs: Preheat the oven to 450 degrees F. Spray a wire rack with nonstick cooking spray and place over a parchment-lined baking sheet. Combine the panko and buttermilk in a large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes. Add the eggs, ground beef, ground pork, prosciutto, Parmesan, parsley, garlic, pepper and salt. Gently mix with your hands until thoroughly combined, then lightly form into golf ball-size meatballs (approximately 24). Place the meatballs, evenly spaced, on the prepared rack and roast until browned, about 25 minutes, rotating the baking sheet halfway through. When the sauce is ready, gently add the meatballs to the pot and simmer, covered, over low heat until the meatballs are fully cooked and firm, about 30 minutes. Bring a large pot of well-salted water a boil--the water should taste salty like the ocean. Add the pasta and cook until just al dente. Drain and rinse under cold water, then return the pasta to the pot. Ladle approximately half of the sauce into the pasta and simmer for 10 to 15 minutes, to let the pasta absorb some of the sauce. Using tongs, portion the pasta into individual pasta bowls. Top with 3 to 4 meatballs per serving and finish with more sauce. Serve extra Parmesan separately at the table. ","[Chianti, Barolo, Dolcetto, Valpolicella]" 6744,"Perfectly Grilled Shrimp 1 pound large shrimp (21 to 24), peeled and deveined 2 tablespoons canola oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper Instructions: Heat your grill to high. Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6745,"Seared Porterhouse with Oozing Maitre d' Butter 2 tablespoons unsalted butter, plus 8 additional tablespoons, softened 1 cup minced shallots Coarse sea salt 2 teaspoons green peppercorns 2 teaspoons Dijon mustard 1/2 teaspoon lemon juice, plus a \few grates\ lemon zest 2 tablespoons Worcestershire sauce Freshly ground black pepper 2 tablespoons freshly chopped parsley leaves 2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick Instructions: Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley. Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use. Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to \blot\ any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat \cap\ and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside. Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for \carry over\ cooking and the \finishing\ touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium. Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 6746,"Chipotle Mustard Dipping Sauce 1 cup chipotle salsa 1/2 cup Dijon mustard 1/4 cup honey 1 1/2 ounces dried chipotle chiles, stemmed or 1 cup canned chipotle chiles, stemmed 3 ripe Italian Roma tomatoes, cored 4 garlic cloves, peeled 3 cups water 2 teaspoons salt 1/4 teaspoon freshly ground black pepper Instructions: With a whisk, mix all ingredients together well and serve. Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 6747,"Hot Pastrami Sandwich 1 tablespoon butter 2 slices caraway rye bread
1 slice provolone 1 slice Swiss cheese
4 ounces hot pastrami
2 to 3 ounces sauerkraut
2 to 4 tablespoons mayonnaise
1 tablespoon yellow mustard
Instructions: Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6748,"Grilled Avocados 6 firm avocados Salt and freshly ground black pepper 1 tablespoon grapeseed oil 3 tablespoons balsamic vinegar 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 teaspoon Dijon mustard 1/4 cup packed fresh flat-leaf parsley leaves, plus a few small sprigs for garnish 3 garlic cloves, lightly crushed with the side of a knife blade and quartered 3/4 cup olive oil Instructions: Preheat the grill. Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest. Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream. Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6749,"cl Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup 1 tablespoon ancho cl powder (may substitute with other cl powders) 1 tablespoon coarse ground black pepper 1 tablespoon sugar 1 ostrich tenderloin, trimmed, left whole Salt, to taste Canola oil, to cook 2 slices minced bacon 1 cup soaked black beans, drained (save bean water) 1 large onion, small dice 1 large carrot, small dice 1 large rib celery, small dice 1 tablespoon minced garlic 1 tablespoon washed, minced fermented black beans Salt and black pepper, to taste Bean water, to cover 2 cups shucked corn (or frozen) 1 tablespoon Chinese black vinegar or balsamic 2 cups fresh orange juice 2 large slices peeled ginger 2 oranges, zested Instructions: Prepare a hot, cleaned and oiled grill. On a plate, mix together the cl powder, black pepper and sugar. Season the tenderloin with salt and roll in the spice mix. Place tenderloin on the grill and cook on all sides for a total cooking time of only 5 to 7 minutes. Let rest for 5 minutes before slicing. We want the meat rare and warm on the inside. In a heavy saucepan, coat with oil and saute bacon until brown. Add the beans, onion, carrot, celery, garlic and fermented beans. Saute for 3 minutes. Season and cover with bean water. Check for seasoning. Cook on low heat until beans are soft but still intact, about 1 to 1 1/2 hours. Add corn and vinegar and cook 5 minutes more. Check again for seasoning. In a non-reactive pan, bring juice and ginger to a simmer. Reduce by 80 percent until syrupy. PLATING Family Style: on large oval, place a mound of the succotash in the middle. Surround with ostrich slices and drizzle on syrup. Garnish with orange zest. WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles) ","[Gamay, Fleurie, Chiroubles]

" 6750,"Boston Cream Doughnuts Topped with Cacao Nibs 1 cup warm water (110 to 120 degrees F) 1 tablespoon plus 2 1/2 teaspoons active dry yeast 1 cup all-purpose flour, plus additional for dusting 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 2/3 cup sugar 3 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon kosher salt 3 1/2 cups bread flour Neutral oil, for oiling the bowl 1 quart frying oil 2 1/4 cups heavy cream 1 cup sugar
1/2 vanilla bean, split and scraped
3 large eggs
2 tablespoons cornstarch
1 cup dark chocolate chunks 1 tablespoon corn syrup 1 tablespoon unsalted butter 1/4 cup cocoa nibs Instructions: For the dough: Put the warm water in a medium bowl and whisk in the yeast. Set aside to proof until you see bubbles on the surface, about 10 minutes. (If there is nothing at all, start again with fresher yeast.) Stir in the all-purpose flour, then cover with plastic and set aside in a warm place, at least 10 minutes. Meanwhile, cream together the butter and sugar in an electric mixer fitted with a paddle attachment until light and fluffy, 8 to 10 minutes. Do not skimp on or rush the creaming time. Add the eggs with the mixer on low speed, one by one, followed by the vanilla and salt. If the mixture seems to separate, slightly increase the speed and keep going; it will come back together. Add the bread flour and mix on low speed until fully incorporated. Pour in the yeast mixture and mix until thoroughly incorporated. Put the dough in an oiled bowl and proof again in a warm place for about 1 1/2 hours. For the pastry cream: Put 2 cups of the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. Meanwhile, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and remaining 1/4 cup heavy cream in a second bowl. Beat both with a whisk to a homogeneous mixture. Set aside.
When the cream comes to a boil, whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.)
Return the pan to medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding, 3 to 5 minutes. Strain into a bowl and chill until firm, about 2 hours (chilling can be done really quickly over an ice bath).
Prepare the frying oil: Heat the oil in a medium heavy-bottomed pot fitted with a deep-frying thermometer until it reaches 350 degrees F. Fit a cooling rack into a sheet pan for landing finished doughnuts. Roll and cut the dough: Lightly sprinkle a cool surface with an even layer of flour and dust a baking sheet with flour. Lightly flour a rolling pin and a 3 1/2-inch round cookie cutter, being careful not to use too much. Turn the dough out onto the surface and use the rolling pin to first gently flatten, then roll the dough out to 1/2- to 1-inch thick. Cut rounds of dough with the cookie cutter and turn them onto the floured baking sheet to rest in a warm place, 20 to 30 minutes (see Cook's Note). You cannot re-roll or use scraps unless you fry them \as is,\ so cut your doughnut rounds very close together to maximize yield. Fry the doughnuts: When the oil reaches 350 degrees F, drop 2 to 3 doughnuts into the hot fat and cook, turning occasionally, until golden brown on both sides, 3 to 4 minutes. Remove them with a slotted spoon or fish spatula and set on the cooling rack. Continue with the remaining doughnuts and set aside to cool. For the glaze and topping: Melt the dark chocolate chunks over a double boiler until smooth. Remove from the heat and add the corn syrup. Stir to combine and set aside. If the chocolate begins to seize, adjust with a splash of hot water. Melt the butter in a small pan over low heat. Add the cacao nibs and toast for about 1 minute. Transfer the cocoa nibs to a paper towel to dry. Fill the doughnuts: Transfer the cooled pastry cream to a pastry bag fitted with a pastry tip. Poke the pastry tip into the side of each doughnut to inject cream into the center of each. Finish the doughnuts: Dip the tops of the filled doughnuts into the melted chocolate and sprinkle with the toasted cacao nibs. Place on a rack and let set, 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6751,"Sesame-Orange Beef 4 teaspoons cornstarch 2 teaspoons soy sauce 3/4 pound beef tri-tip, thinly sliced across the grain 1/4 cup fresh orange juice 2 tablespoons oyster-flavored sauce 1 tablespoon honey 1 tablespoon sesame seeds 2 tablespoons vegetable oil 1 teaspoon minced ginger 2 oranges, segmented 1/2 cup pineapple chunks Instructions: To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes. To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside. In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through. Transfer to a serving plate, sprinkle with the sesame seeds and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6752,"Goat Cheese Gnocchi with Bacon, Dates and Kentucky Wine Sauce 12 ounces fresh goat cheese, at room temperature 4 ounces fresh goat milk ricotta, or cow milk ricotta if that is all that is available
2 large eggs, at room temperature
1/2 to 1 cup all-purpose flour, plus more for dusting Kosher salt 6 ounces slab bacon, small diced 8 to 10 large dates, pitted and small diced (about 1/3 cup)
1/2 cup white wine
1/2 cup vegetable stock
1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
Instructions: Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous. Add 1/2 cup of flour and stir until combined. Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky). If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes. Meanwhile put on a large pot of water to boil. On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle. With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces. Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured cookie sheet. Repeat with the remaining dough. When the water comes to a boil, prepare an ice bath. Season the boiling water with salt. Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot. Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total. Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking. When they are cool, drain. They are now ready to be sauteed. Repeat with the remaining gnocchi. Heat a nonstick saute pan over medium heat. Add the bacon and cook until crisp (the fat will start to foam when this happens). Remove the bacon to a paper towel-lined plate with a slotted spoon. Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan. Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes. Whisk in the butter. Add the gnocchi, bacon and salt and pepper to taste. Stir in 3 tablespoons of the parsley and toss to combine. Serve on a platter and sprinkle with the remaining parsley. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 6753,"Summer Watermelon Situation 8 cups diced watermelon (about 1/2 of a small watermelon), plus slices for garnish 8 ounces lemon vodka, chilled 7 ounces simple syrup, recipe follows 1 (17.5-ounce) can coconut juice 1 lemon 1 cup sugar 1 cup water Instructions: Chill watermelon in the freezer for 30 minutes. Put all the ingredients in a blender and puree until smooth. Finish with a squeeze of fresh lemon. Serve very cold in a chilled glass, and garnish with watermelon or lemon slices. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month. ","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 6754,"Curry Puffs 1 medium potato (about 1/2 pound), peeled and cut into 1/2-inch cubes 1/2 large yellow onion, roughly chopped (about 3/4 cup) 1 garlic clove, minced 2 teaspoons peeled, minced fresh ginger 1/2 serrano cl, minced 1/2 cup frozen petite peas, thawed Kosher salt and freshly cracked black pepper 1 large egg Flour, for dusting One 17.3-ounce box frozen puff pastry, thawed 2 tablespoons vegetable oil 2 tablespoons curry powder
Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a large saute pan set over medium-high heat, heat the oil. Add the curry powder and toast until fragrant, about 1 minute. Add the potato and onion and stir to coat with the curry oil. Cover and cook until the vegetables start to soften, 8 to 10 minutes. Add the garlic, ginger and cl and cook for 1 more minute. Stir in the peas and season with salt and pepper.
In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
On a floured work surface, gently roll out the puff pastry sheets, removing any fold marks but keeping the same general size and shape of the sheets. Using a medium (3-inch) circular biscuit cutter or cookie cutter, cut out 9 large rounds per sheet, 18 all together between the 2 sheets of pastry.
On the bottom half of each of the rounds, spoon a heaping tablespoon of the curry mixture. Brush the edges of each round with some egg wash. Fold the pastry over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry and filling. Brush each one with some of the remaining egg wash and transfer the puffs to the prepared baking sheets.
Bake the curry puffs until they have puffed and are golden brown, about 20 minutes. Cool slightly before serving. Best if served shortly after being made. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6755,"Cheesy Popovers 2 eggs 1 cup whole milk 2 tablespoons butter, melted 1 cup all-purpose flour 1 teaspoon salt 1/4 cup finely grated Cheddar 1/4 cup finely grated Parmesan 2 tablespoons minced chives 1 teaspoon cayenne pepper Instructions: Special Equipment: 24-cup mini muffin tin Preheat the oven to 425 degrees F. In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes. Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes. Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6756,"Italian American Cookie Sandwiches 1 stick (1/2 cup) unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1 large egg 1 1/4 cups all-purpose flour 1/2 cup miniature chocolate chips, optional 1/2 cup strawberry, raspberry or other fruit preserves Instructions: Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. Using an electric mixer, beat the butter, sugar, vanilla, and salt in a large bowl until fluffy. Beat in the egg. Add the flour and mix just until a dough forms. Fit a pastry bag with a large star tip, and fill the pastry bag with the cookie dough. Pipe the dough onto the prepared baking sheets into stars, spacing 1-inch apart. If desired, press about 4 miniature chocolate chips into the center of each star at this point. Bake the cookies until they are pale golden around the edges and on the bottom, about 15 minutes. Cool the cookies for 5 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely. When the cookies have cooled, spoon approximately 1/4 teaspoon of preserves atop the flat side of 1 cookie. Press a second cookie onto the preserves. Repeat with the remaining cookies and preserves. (Can be made 2 days ahead. Store between sheets of waxed paper in an airtight container at room temperature.) Cook's Notes: Alternately, the cookies can be made into thumbprint cookies. To do so, refrigerate the dough until it is cold, about 2 hours. Roll 2 teaspoons of dough for each cookie into 1-inch-diameter ball. Place the cookies on the baking sheets, spacing 2 inches apart. Make a deep indentation in the center of each cookie by pressing the back of a teaspoon into the cookies. Fill each indentation with 1/2 teaspoon of strawberry or raspberry preserves or chocolate chips, and bake as directed. A chilled chocolate ganache may be used in place of the preserves to fill the indentations in these cookies. To do this, do not fill the indentations before baking the cookies. While the cookies bake, make the ganache by mixing equal parts of warm cream and chocolate until the chocolate melts and the mixture is smooth, then chill the ganache. Once the cookies have baked and cooled, and the chocolate ganache is cold and firm but still spreadable, spoon or pipe the chilled ganache into the empty indentations on the cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 6757,"BBQ Pulled Jackfruit Sandwiches One 8-ounce bag coleslaw mix 4 teaspoons apple cider vinegar
Kosher salt and freshly ground black pepper
Two 20-ounce cans jackfruit in brine, rinsed and patted dry 2 teaspoon chili powder 2 tablespoons vegetable oil 3/4 cup barbecue sauce
1 to 2 tablespoons light brown sugar, optional 8 large potato buns
Instructions: Combine the coleslaw mix, cider vinegar, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve. Combine the jackfruit with the chili powder and 1/2 teaspoon each salt and pepper in a large bowl. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the jackfruit and cook, tossing occasionally, until the spices are fragrant 2 to 3 minutes.
Add the barbecue sauce to the skillet along with 3 cups water, stir, cover and reduce the heat to low. Cook, stirring occasionally, until tender, 45 to 50 minutes. Uncover the skillet, turn the heat to high and simmer until the color has deepened and the sauce is thick, 4 to 5 minutes. Remove from the heat.
Using a potato masher or wooden spoon, smash the jackfruit until it resembles a pulled pork consistency and season to taste with salt, pepper and light brown sugar if you would like it sweeter. Serve on the potato buns topped with the coleslaw. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 6758,"Zabaglione with Mixed Fresh Berries 4 large egg yolks 4 tablespoons/60 ml sugar 1/2 cup/125 ml coffee, cooled 1 cup/250 ml fresh blueberries 1 cup/250 ml fresh raspberries Instructions: In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries. ","[Chardonnay, Moscato, Brachetto, Vin Santo]" 6759,"Marinara Sauce 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 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. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 6760,"Sausage Egg and Cheese Pacos 1 tablespoon canola oil 12 ounces breakfast sausage, removed from casing
3 tablespoons half-and-half or milk
6 large eggs
Kosher salt and freshly ground black pepper 1 tablespoon butter
8 thin pancakes, 5 to 6 inches in diameter (see Cook's Note) 1 cup shredded pepper jack cheese
1 avocado, thinly sliced
2 Roma tomatoes, cut into small dice
3 scallions, white and light green parts, sliced Hot sauce, if desired
Instructions: Heat the oil in a large nonstick skillet over medium heat. Add the sausage and use a wooden spoon to break it up into crumbles. Cook until browned, about 8 minutes. Remove to a plate and cover with foil to keep warm. In a large bowl, whisk together the half-and-half and eggs and season with a generous pinch of salt and pepper. Add the butter to the same skillet the sausage was cooked in and heat over medium-low heat. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled and set, 5 to 6 minutes. To assemble the pacos, divide the egg mixture among the pancakes, top with the crumbled breakfast sausage and sprinkle each with 1 to 2 tablespoons of the cheese. Top with sliced avocado, diced tomato and some scallions and drizzle with hot sauce if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6761,"Fruit-Filled Thumbprint Cookies 1 (17.5 oz.) pkg. Pillsbury? Sugar Cookie Mix 2 tbsps. Pillsbury BEST? All Purpose Flour 1/2 cup butter, softened* 1 large egg 1 tsp. vanilla extract 2 egg whites, beaten until foamy 1 1/2 cups finely chopped pecans 3/4 cup Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves, or any flavor Orchard's Finest Preserves Instructions: HEAT oven to 350 degrees F. Line cookie sheets with parchment paper, if desired. COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed. USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie. BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.

• To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6762,"Roasted Brussels Sprouts with Bacon 2 (10-ounce) packages Brussels sprouts 2 ounce piece slab bacon cut into 3/4 inch cubes 1/2 cup walnut pieces 1/2 teaspoon salt Freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half. Cook the bacon and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon and walnuts with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper. Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and walnuts and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6763,"Dragster's Trout 1/4 cup olive oil 2 (6-ounce) trout fillets Salt Freshly ground black pepper 1/2 cup button mushrooms, sliced 1/2 white onion, sliced 1/2 pound baby spinach 2 tablespoons cilantro leaves 1 teaspoon ginkgo leaves 1/4 cup white wine Aluminum foil Instructions: Chef's Note: Do not try to attempt cooking this on a motorcycle. Use an indoor oven instead. Preheat oven to 400 degrees F. Prepare 2 sheets of aluminum foil to use as pouches for the trout fillets. First brush a little bit of the oil on each piece of foil to prevent the fillets from sticking. Place the trout fillets in the center of each piece of foil. Sprinkle the fillets with salt and pepper. Drizzle the remaining olive oil on top of the fillets. Then place the mushrooms, onion, and spinach on top of the trout. Sprinkle with the cilantro leaves and ginkgo. Fold the foil bag on all sides to create a pouch. Before sealing it completely, pour the wine into each pouch. Seal the top of each pouch tightly and place them on a baking sheet. Place the baking sheet into the oven. Cook for 20 to 25 minutes or until the trout is fully cooked and flakes apart. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6764,"Salted Caramel Pretzel Bread Pudding 4 tablespoons unsalted butter, melted, plus more for the baking dish 8 ounces sliced white bread, crusts discarded, cut into 1-inch pieces
  One 13-ounce box frozen soft pretzels (6 pretzels), including salt packets
  1 1/2 cups milk 1 cup heavy cream 1/2 cup sugar 2 teaspoons vanilla extract 3 large eggs plus 3 yolks 12 soft caramel candies, halved 12 soft caramel candies 1 tablespoon unsalted butter 1 tablespoon heavy cream Instructions: For the bread pudding: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Butter a 2-quart baking dish. Scatter the bread cubes on a baking sheet. Drizzle with the melted butter and toss to coat. Bake, stirring halfway through, until the bread is golden brown and crunchy, 10 to 15 minutes. Let cool completely.
  Meanwhile, follow the package directions for microwaving and salting the pretzels (don't use all the salt). Quarter each pretzel.
  Whisk together the milk, cream, sugar, vanilla, whole eggs and yolks in a medium bowl. Scatter the bread cubes in the prepared baking dish. Top with the pretzel pieces (turning some over to show off the nicely browned bottoms) and then nestle in the caramel candy halves. Pour the custard over the mixture. Cover with foil and set aside at room temperature for 20 minutes.
  Bake until the bread pudding is set with a slight jiggle in the center, 45 to 55 minutes. Let rest for at least 15 minutes before serving.
  For the caramel sauce: Meanwhile, combine the caramels, butter and cream in a small microwave-safe bowl. Microwave, stirring halfway through, until the caramels and butter melt together, about 2 minutes. Whisk until smooth and thick. (The caramel sauce can be made ahead of time and then reheated to loosen up for serving.) Drizzle the bread pudding with the caramel sauce and sprinkle with some pretzel salt before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6765,"Ballpark Pretzels 1 1/2 cups warm water (110 to 115 degrees F) 1 tablespoon sugar 2 teaspoons kosher salt 2 teaspoons active dry yeast 3 cups flour, plus more for dusting 2 tablespoons melted butter Vegetable oil 2/3 cup baking soda 2 egg yolks beaten with 1 tablespoon water Coarse sea salt Super Cheesy Sauce, recipe follows 1 bottle beer 2 cups grated orange sharp Cheddar cheese 1 tablespoon flour 1 cup cream cheese, diced and softened 1 clove garlic, minced 1/2 jalapeno, minced Salt and pepper Instructions: Chuck Hughes' yummy Ballpark Pretzels are just as much fun to bake as they are to eat! Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the dry yeast on top. Let sit until the mixture begins to foam, about 5 minutes. Add the flour and butter. Next, using the dough hook attachment, mix on low speed until it's well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. (Kneading the dough can also be done by hand.)
  Remove the dough from the bowl, clean the bowl and then oil with vegetable oil. Return the dough to the bowl, cover with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
  Line a baking tray with parchment paper and lightly brush with vegetable oil. Set aside.
  When the dough is ready, lightly flour your working surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope and, holding the ends, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place the pretzels on the baking tray and leave it at room temperature for 1 hour. This dries out the surface and makes them easier to handle.
  Preheat the oven to 450 degrees F.
  In an 8-quart saucepan or roasting pan, bring 10 cups water to a boil. Cut the heat and slowly add the baking soda to prevent from overflowing. Bring it back to a boil and add the pretzels to the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula and put it back on the baking tray. This step will create a shiny, brown crunchy pretzel shell.
  Beat the egg yolk s with 1 tablespoons water and brush the top of each pretzel. Sprinkle with coarse salt. Bake until dark golden brown, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving with the Super Cheesy Sauce. For the cheesy sauce, in a saucepan over medium heat, bring the beer to a simmer. In a bowl, mix the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Keep warm until ready to serve. ","[Chardonnay, Riesling, Pinot Grigio, Gewrztraminer]" 6766,"Funked Out Grilled Cheese 8 ounces fresh mozzarella, sliced 10 to 12 basil leaves, torn 4 slices bread Pinch salt Pinch cracked black pepper 2 to 3 tablespoons extra-virgin olive oil Instructions: Preheat a grill over medium-high heat. Assemble the sandwiches by arranging some sliced mozzarella and basil, sprinkled with salt and pepper, between 2 slices of bread. Repeat for the remaining 2 slices of bread. Brush both sides of the sandwiches with olive oil. Put on hot grill and cook until the cheese is evenly melted, about 1 to 2 minutes on each side. Transfer to serving plates and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6767,"Squid Ink Tagliatelle with Squid and White Wine-Tomato Sauce 2 tablespoons olive oil 2 cloves garlic, smashed
  Pinch red cl flakes
  3 Roma tomatoes, diced
  4 sprigs fresh oregano, leaves chopped, some reserved for garnish
  Kosher salt
  1/4 cup white wine
  1 1/2 pounds squid, cleaned, skin removed, bodies cut into 1/4-inch rings, tentacles reserved for another use
  1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets and hand cut into tagliatelle
  Grated parm, for sprinkling
  Big fat finishing oil, for drizzling Instructions: Add the olive oil, smashed garlic and red cl flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed. Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine. Plate and garnish with more grated parm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 6768,"Oven-dried Tomato Snacks 12 plum tomatoes, cored and halved lengthwise 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons kosher salt Crab boil seasoning (recommended: Old Bay) or celery salt (if using celery salt, use half the kosher salt) Instructions: Preheat the oven to 250 degrees F. Toss the tomatoes in bowl with the olive oil. Arrange the tomatoes, cut side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt and the crab boil seasoning or celery salt. Bake until slightly shriveled but still plump, 5 to 6 hours. If not using immediately, refrigerate the dried tomatoes in a sealed container for up to 4 days. ","[Ros, Vermentino, Gavi, Albari?o]" 6769,"Memphis Cornmeal Battered Cod 1 cup all-purpose flour 1 cup cornmeal 1 teaspoon cayenne pepper 2 tablespoons sugar 1 (16-ounce) ice cold beer 2 tablespoon honey Peanut oil 6 (6-ounce) cod fillets Salt and freshly ground black pepper Tartar Sauce, recipe follows 1 1/2 cups mayonnaise 2 tablespoons hot pepper relish, jarred 1/2 lemon, juiced 1 tablespoon freshly chopped parsley leaves Pinch cayenne pepper 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps. Preheat deep-fryer to 375 degrees F. with peanut oil. Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce. In a small bowl, mix all ingredients together. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6770,"Kashmiri Rogan Josh 5 tablespoons vegetable oil 7 black peppercorns, left whole 3 black cardamom pods, left whole* 5 green cardamom pods, left whole* 4 whole cloves 1 cinnamon stick 1 piece mace 1 onion, finely chopped 1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces 6 garlic cloves, peeled, left whole 1 (3/4-inch) piece fresh ginger, peeled and cut in half Water, as needed 2 teaspoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon red cl powder 2 teaspoons ground fennel seeds 1 1/2 teaspoons garam masala 2 tomatoes, blended to a pulp in a food processor 3 tablespoons plain yogurt Kosher salt Boiling water, as needed Handful chopped fresh cilantro, leaves and stems Instructions: Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
  Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
  Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
  Stir in the ground coriander, cumin, red cl powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
  Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
  Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
  Stir in the chopped fresh cilantro just before serving. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 6771,"Pizza Pockets 2 teaspoons instant or active dry yeast 8 cups all-purpose flour
  2 teaspoons kosher salt
  2/3 cup olive oil, plus more for coating the bowl 1 tablespoon olive oil 2 cloves garlic, minced
  1/2 onion, diced
  8 ounces white button mushrooms, sliced
  8 ounces brown button mushrooms, sliced
  1 tablespoon chopped fresh thyme 1/4 cup white wine
  Salt and freshly ground black pepper
  Salt and freshly ground black pepper 8 ounces fresh mozzarella, thinly sliced
  4 ounces goat cheese, crumbled 8 ounces Italian sausage Olive oil, for browning sausage 1 jar marinara sauce
  8 ounces fresh mozzarella, thinly sliced
  4 ounces pepperoni
  4 ounces Canadian bacon
  1 egg, beaten Instructions: For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes. In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball. Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.) For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature. For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool. When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes. Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms. When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer. When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6772,"Gluten-Free Dark Chocolate and Blueberry Panna Cotta Nonstick cooking spray 3 tablespoons whole milk 2 1/2 teaspoons unflavored powdered gelatin 2 cups heavy cream 1/4 cup granulated sugar 1 cup dark chocolate chips 1 teaspoon vanilla extract 1 1/2 cups blueberries 1 tablespoon granulated sugar 1/2 teaspoon lemon juice Instructions: For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
  Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
  Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
  For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
  Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6773,"Better and Hotter Tijuana Caesar 1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried 1/2 ripe avocado, peeled, pitted and sliced 1 lime juiced about 2 tablespoons 2 large cloves garlic, peeled and finely chopped 2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 1 fresh jalapeno pepper, seeded, chopped (about 1 tablespoon) 1/4 teaspoon salt 1/2 cup extra virgin olive oil 2ounce can anchovy fillets, drained and finely chopped Freshly ground pepper to taste 1/4 cup freshly grated Monterey jack cheese 4 flour tortillas, grilled and sliced Instructions: In a wooden bowl combine the sliced avocado and lime juice and mash the avocado with the back of a spoon. Add the garlic, mustard, vinegar, jalapeno and salt and combine the mixture until creamy. Add half the olive oil and stir to incorporate. Add the Romaine lettuce leaves and coat them completely. Add the remaining olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens evenly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 6774,"Chimichurri 2 cloves garlic 1 shallot, chopped 2 cups/500ml fresh parsley and/or cilantro leaves 1/4 cup/60ml fresh oregano leaves 1/2 cup/125ml olive oil 1 tablespoon/15ml red wine vinegar Zest and juice of 1 lemon
  Pinch red pepper flakes Salt and freshly ground black pepper Instructions: Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them). Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 6775,"Mushroom Milanese 2 cups blended oil 1 head garlic, halved and still in skins
  1 large piece kombu, broken into smaller pieces to fit in pan
  6 portobello mushrooms, stemmed and gills removed
  2 quarts panko breadcrumbs
  One .6-ounce package nori seaweed, finely ground in a high-powered blender
  1/2 cup mushroom powder
  Neutral cooking oil, for frying
  2 cups all-purpose flour
  6 large eggs
  Kosher salt and freshly ground black pepper
  Small fresh dill sprigs, for garnish Mushroom Tartar Sauce, recipe follows 1 pound white button mushrooms, quartered 1 quart heavy cream
  2 teaspoons kosher salt
  1/2 cup chopped dill pickles
  2 tablespoons drained capers, chopped
  1 teaspoon chopped fresh dill, plus more for garnish
  1 teaspoon chopped fresh parsley
  Kosher salt and freshly ground black pepper
  Instructions: Add the blended oil, garlic and kombu to a large saute pan and turn the heat on medium. Once the garlic is fragrant, add the portobello mushrooms. Allow the portobellos to confit, flipping every 5 minutes, until softened throughout, 15 to 20 minutes. Remove the portobellos from the oil and let cool. In a high-powered blender, combine the panko with the nori powder and mushroom powder. Quickly blend until mixed. Preheat the neutral oil in a deep fryer to 350 degrees F. Line a sheet tray with a wire rack. Set up a standard breading station with the flour, eggs and the panko/nori/mushroom powder mixture each in shallow dishes. Bread the mushrooms first in the flour, then the eggs and finally the panko mixture and fry until browned and crispy, about 5 minutes. Remove from the oil and drain on the wire rack. Season with salt and pepper. Slice, garnish with small dill sprigs and serve with the Mushroom Tartar on the side. Add the white button mushrooms, cream and salt to a medium saucepan and cook over medium heat until the mushrooms are softened, about 10 minutes. Strain the mushrooms over a small saucepan, then add them to a blender and blend into a paste. Carefully stream in the heated cream, blending, until the texture is similar to mayonnaise. Transfer to a bowl and fold in the pickles, capers, dill and parsley and season with salt and pepper. Chill in the refrigerator until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6776,"Sweet and Sour Shrimp 6 tablespoons chicken stock or water 3 tablespoons ketchup 3 tablespoons sugar 3 tablespoons pineapple or orange juice 2 tablespoons vinegar 2 teaspoons soy sauce 3/4 teaspoon crushed red pepper flakes 2 teaspoons cornstarch 1 pound shrimp 2 teaspoons minced ginger 2 teaspoons minced garlic 2 tablespoons peanut or vegetable oil 1 cup thinly sliced onions 1 cup 1-inch chunks green bell peppers 1 cup pineapple chunks 12 maraschino cherries 6 tablespoons thinly sliced green onions Hot white rice, accompaniment Instructions: To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside. In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside. In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes. Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute. Remove from the heat and serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6777,"Avocado Salad with Lemon, Bacon and Watercress 4 slices bacon 3 avocados, halved and pitted 1/2 bunch watercress, stems trimmed 1 lemon, juiced 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes. Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6778,"Egg Foo Young EVOO, for brushing 12 eggs 4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped 4 ounces shiitake mushrooms, stemmed and thinly sliced 1 cup fresh bean sprouts 1 cup shredded baby bok choy 1/2 cup shredded carrots 1 bunch scallions, thinly sliced on an angle 1/4 red bell pepper, very thinly sliced One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices 1 large clove garlic, grated or made into a paste Salt and freshly ground pepper 1 tablespoon cornstarch 1 cup chicken stock 1/4 cup tamari (aged soy sauce) 1 teaspoon hot sauce Instructions: Preheat a griddle over medium heat and brush it with some oil.
  Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
  Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each \pancake. Cook until golden, 2 to 3 minutes per side.
  Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
  Put 2 pancakes on each plate and top with the gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6779,"Cubano Yellow mustard, for spreading 1 loaf Cuban bread or other soft bread, split 6 ounces sliced roast pork 6 ounces sliced ham
  6 ounces sliced Swiss cheese 6 to 8 pickle slices Melted butter, for brushing Instructions: Preheat the oven to 425? F. Spread mustard on the cut sides of the bread. Sandwich with the roast pork, ham, Swiss cheese and pickles. Brush the outside of the sandwich with melted butter and wrap in foil. Place between 2 baking sheets and press down with an ovenproof skillet. Transfer the sandwich (with the baking sheet and skillet on top) to the oven and bake until warmed through and the cheese is melted, about 20 minutes. Let cool slightly, then unwrap and cut into 4 pieces. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 6780,"Peach-Ginger Julep 2 ripe peaches, roughly chopped 2 tablespoons granulated sugar
  1/4 cup fresh mint leaves, plus mint sprigs for garnish
  2 cups bourbon
  Crushed ice
  1 cup good-quality dry ginger ale
  Instructions: Muddle the peaches, sugar and mint leaves in a small pitcher. Stir in the bourbon and let sit for 15 minutes. Fill four tall glasses with crushed ice. Strain the peach-bourbon mixture into the glasses and top off with the ginger ale. Serve garnished with mint sprigs. ","[Chardonnay, Riesling, Gewrztraminer]" 6781,"Shaved Vegetable Tart 1 pound store-bought pizza dough, at room temperature 1 small English cucumber 1 small watermelon radish or 3 large radishes 3 teaspoons olive oil Kosher salt One 8-ounce package cream cheese, at room temperature 1 small clove garlic, minced 1/2 cup fresh flat-leaf parsley, chives or a combination, chopped 1/4 cup plain nonfat Greek yogurt 1 teaspoon poppy seeds Instructions: Preheat the oven to 425 degrees F. Roll out the pizza dough to a 10-by-15-inch rectangle on a piece of parchment. Transfer the parchment to a turned-over baking sheet and bake until crisp and golden brown, 10 to 12 minutes. Meanwhile, use a mandoline to slice the cucumber and radish paper thin. Toss them in a small bowl with 1 teaspoon oil and 1/2 teaspoon salt. Mix together the cream cheese, garlic, herbs and yogurt in a medium bowl. Transfer the crust to a serving platter or cutting board and spread with the cheese mixture, leaving a 1/4-inch border all around. Arrange the vegetables in a slightly-overlapping single layer. Drizzle with the remaining 2 teaspoons oil and sprinkle with the poppy seeds. Slice into squares and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6782,"Hot Dog Cookies White frosting 1 vanilla wafer, such as Nilla Wafers 1 miniature chocolate or cherry chew, such as Toostie Roll Midgees Yellow gel food coloring 1 green gummy bear Instructions: Spoon about a teaspoon of white frosting onto a piece of parchment paper and spread into a small circle. To make the hot dog bun: Cut a vanilla wafer in half. Arrange the wafer halves cut-side down over the white frosting. Sandwich the chocolate chew between the wafer halves. Mix white frosting with yellow food coloring in a small bowl. Transfer the yellow frosting to a pastry bag fitted with a very small round tip. Pipe the yellow frosting onto the chocolate chew as mustard. Finely chop the gummy bear and sprinkle on as relish.
  ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 6783,"Pumpkin Cheese Ball 3 cups orange cheese puffs 2 pounds cream cheese, at room temperature 3 cups shredded Cheddar 1/4 cup chopped chives Kosher salt and freshly ground black pepper 1 bell pepper with a long stem Crackers, for serving Instructions: Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet. Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
  Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 6784,"Cream of Fresh Tomato Soup 3 tablespoons good olive oil 1 1/2 cups chopped red onions (2 onions) 2 carrots, unpeeled and chopped 1 tablespoon minced garlic (3 cloves) 4 pounds vine-ripened tomatoes, coarsely chopped (5 large) 1 1/2 teaspoons sugar 1 tablespoon tomato paste 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish 3 cups chicken stock, preferably homemade 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3/4 cup heavy cream Croutons, for garnish Instructions: Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6785,"Gin and Elderflower Martini 1 lemon 1/4 cup sugar 2 cups gin 3/4 cup elderflower liqueur, such as St. Germain 1 1/2 cups ice Instructions: Remove 8 thin strips of zest from the lemon using a vegetable peeler and set aside. Thinly slice the lemon into rounds and put into a small saucepan along with the sugar and 1/3 cup water. Bring to a boil and cook, stirring, until the sugar dissolves. Let cool at room temperature and strain. Rub a strip of zest around the rim of 8 martini glasses, and then drop into the bottom of each glass for garnish. Combine the gin, elderflower liqueur, lemon syrup and ice in a measuring cup or pitcher and stir until very cold. Strain into the prepared glasses.
  ","[Gin, Elderflower Liqueur]" 6786,"Mondian 1 pound semi-sweet or bittersweet chocolate 2 ounces shelled Italian pistachios, toasted 2 ounces dried apricots, cut to 6 wedges 2 ounces dried cranberries 2 ounces whole blanched hazelnuts, toasted Instructions: Temper the chocolate. Place in a pastry bag with a small round tip. Pipe 1-inch rounds onto parchment paper. Arrange the dried fruits and nuts on top, about one of each per candy. Let set. Store in a cool, dry place. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 6787,"Chicken Yakitori 10 bamboo skewers 1/2 cup soy sauce 1/2 cup sake or dry sherry 2 teaspoons sugar 1 tablespoon peeled and grated fresh ginger 2 tablespoons snipped chives 2 pounds chicken breast fillets 12 scallions (shallots/spring onions), dark green tops removed olive oil, for brushing 1/2 cup soy sauce, for dipping Instructions: Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix. Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour. Preheat a stovetop grill pan, broiler (grill), or barbecue. Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side. Serve hot with soy sauce for dipping. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 6788,"Spiked Arnold Palmers 8 orange pekoe tea bags 1 cup sugar 1 cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for garnish 1 1/2 cups vodka Fresh mint, for garnish Instructions: Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water. Let steep about 10 minutes. Discard the tea bags. Pour half of the tea into ice cube trays and freeze until firm, 3 hours. Refrigerate the rest.
  Make a simple syrup: Heat 1 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool. Stir 1 cup of the simple syrup, the lemon juice, 5 cups cold water and the vodka into the pitcher of chilled tea. Add the tea ice cubes. Pour the drink into glasses. Garnish with lemon slices and mint. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 6789,"Hazelnut Truffles 1 cup hazelnuts 3 1/2 ounces good bittersweet chocolate 3 1/2 ounces good semisweet chocolate 1/2 cup heavy cream 1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Instructions: Preheat the oven to 325 degrees F. Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool. Chop the chocolates finely and place in a bowl. Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 6790,"Crab and Tomato Quiche One 9-inch frozen pie shell 1/4 cup minced fresh chives 1/2 cup jumbo lump crabmeat, picked through for shells 1/2 cup quartered cherry tomatoes 1 cup shredded mozzarella 1 1/4 cups half-and-half 3 large eggs 1/8 teaspoon cayenne Kosher salt and freshly ground black pepper Instructions: Par-bake the crust according to package directions. Let cool slightly before adding the filling. Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6791,"Chocolate Covered Apples 6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala Popsicle sticks 1 pound semisweet chocolate, cut into chunks 1 cup M & M's, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos Instructions: Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold. Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots. Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 6792,"Buttermilk Pecan Chicken 2 (8-ounce) boneless, skinless chicken breasts 1 cup buttermilk 1 cup toasted pecans 1/2 cup panko bread crumbs 1/3 cup vegetable oil Kosher salt and freshly ground black pepper Instructions: Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick. In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator. In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well. Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides. In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes. Serve it with a yummy salad for a super tasty meal. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6793,"Spicy Muffin Tin Tacos Nonstick cooking spray, for spraying the muffin tins and tortillas Six 6-inch flour tortillas Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon Worcestershire sauce 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon garlic powder 12 ounces ground beef chuck 1 cup black bean and corn salsa 2 cups shredded iceberg lettuce Shredded Cheddar, guacamole and sour cream, for topping Instructions: Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute. Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper. Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 6794,"Fried Potatoes with Spicy Aioli 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16) Kosher salt 1 cup mayonnaise 2 tablespoons Sriracha 1 teaspoon smoked paprika 1 clove garlic, minced
1 lime, zested and juiced Kosher salt Favorite fat, for frying (I love saved bacon fat or duck fat) 2 scallions, thinly sliced on a bias, to garnish Instructions: For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 6795,"Honey Tangerine Gelatin Eight 2-gram sheets gelatin or 2 tablespoons/30ml powdered gelatin 4 cups fresh honey tangerine juice (12 to 15 tangerines) Zest of 1 honey tangerine 1/2 cup/125ml sugar Whipped cream, for serving Cookies, for serving Instructions: If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.
Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies. ","[Riesling, Moscato, Vinho Verde, Cava]" 6796,"Baked Eggs with Salsa Verde Vegetable oil, as needed 1/3 cup Salsa Verde, recipe follows 4 large eggs Kosher salt and freshly ground black pepper 1/4 cup shredded Monterey jack cheese (about 1/2 ounce) 2 tablespoons chopped fresh cilantro leaves Corn tortillas, for serving, optional Hot sauce, for serving, optional Chopped scallions, for serving, optional 1 pound tomatillos, husked and rinsed 1 clove garlic, smashed 1/4 medium onion 1/4 jalapeno cl, with seeds 1 teaspoon kosher salt 4 sprigs fresh cilantro Instructions: Preheat the oven to 400 degrees F. Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately. Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos. Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6797,"Orzo and Tomato Salad in Lemon Cups 1 pound orzo 2 cloves garlic, chopped 2 lemons, juiced 1 cup extra-virgin olive oil 2 cups cherry tomatoes, halved 1/4 cup roughly chopped Italian parsley leaves 6 lemons Instructions: For the salad: In salted, boiling water, cook the orzo until al dente. Strain and cool. Whisk together the garlic, lemon juice, and extra-virgin olive oil. In a large bowl, toss the orzo together with the tomatoes, parsley, and olive oil mixture. Season, to taste, with salt and fresh ground pepper.
For the lemon cups: Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith. Cut the lemon evenly in half across the diameter. Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin.
To assemble: Fill each lemon cup with the orzo salad and arrange on a platter for service. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6798,"Vanilla French Toast 2 eggs 1/2 cup milk 2 tablespoons sugar 1 tablespoon Spice Islands? Pure Vanilla Extract 1/4 teaspoon Spice Islands? Ground Saigon Cinnamon 1 tablespoon butter 6 slices bread Instructions: Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup. ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc. ","[Chardonnay, Riesling, Gewrztraminer]" 6799,"S'mores Martini 1 bottle (750 ml) vanilla-flavored vodka 9 cinnamon sticks Marshmallow cream, for the glass Fine graham cracker crumbs, for the glass Cocoa powder, for the glass 1 ounce Drambuie (honey-flavored scotch) 1 ounce chocolate liqueur (preferably Godiva) Dash of chocolate bitters 2 ounces heavy cream 1 teaspoon honey Toasted marshmallow, for garnish (optional) Instructions: Make the cinnamon-vanilla vodka: Pour the vodka into a jar; add the cinnamon sticks and cover. Store in a cool, dark place, shaking the jar every day or so, for 1 week. Strain; discard the cinnamon sticks.
Make the martini: Coat the rim of a martini glass with marshmallow cream (if it's too thick for rimming the glass, mix with some water). Sprinkle some graham cracker crumbs and cocoa powder on the marshmallow cream. Lightly toast the marshmallow rim with a kitchen torch.
Put 1 ounce of the cinnamon-vanilla vodka, the Drambuie, chocolate liqueur and chocolate bitters in a cocktail shaker filled with ice; shake until frothy. Strain into the prepared martini glass. Rinse out the shaker and refill with ice. Add the heavy cream and honey and shake vigorously (without the ice) until slightly thick. Spoon the heavy cream mixture over the cocktail. Garnish with a toasted marshmallow.
","[Chardonnay, Moscato, Merlot, Pinot Grigio]

" 6800,"Grilled Spicy Sausage with Florida Sweet Potatoes and Peppers with Mustard Vinaigrette Mustard Vinaigrette: 1/2 cup good-quality light vinegar 1 tablespoon Florida honey 1 tablespoon spicy mustard Several splashes Florida hot sauce 4 cloves garlic, finely chopped Juice of 1/2 lemon 1 cup vegetable oil Sea salt and freshly ground black pepper Sausage, Peppers and Sweet Potatoes: 2 large Florida potatoes, cut into 3/4-inch slices 2 large Florida sweet potatoes, cut into 3/4-inch slices 2 pounds spicy smoked cooked sausage, cut into 2-inch pieces 2 tablespoons vegetable oil 1 tablespoon grill seasoning 2 Florida bell peppers, sliced 1/2 cup scallions, sliced 1/4 cup fresh Florida parsley, finely chopped Assorted fresh herbs, for garnish Instructions: For the mustard vinaigrette: Add the vinegar, honey, mustard, hot sauce, garlic and lemon juice to a medium mixing bowl. Whisk constantly while slowly adding the vegetable oil. Whisk until fully combined. Taste the vinaigrette and season with salt and black pepper. For the sausage and peppers: Bring a medium pot of lightly salted water to a boil. Add the potatoes and sweet potatoes and boil until they are almost cooked, but still raw in the center, about 5 minutes. Drain and cool them completely until ready to grill. Preheat a char-grill to medium-high heat Combine the potatoes, sausages, oil, grill seasoning and bell peppers in a large bowl. Toss carefully until well coated. Grill the sausages, peppers and potatoes until char marks have formed and everything is completely heated through, about 6 minutes. Remove and arrange on a platter. Drizzle with some of the mustard vinaigrette. Serve extra vinaigrette on the side. To serve, garnish with scallions, parsley and fresh herbs. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 6801,"Pork Marsala With Spinach 1 1/2 pounds boneless pork loin roast, trimmed Kosher salt and freshly ground pepper 3 tablespoons all-purpose flour 2 tablespoons extra-virgin olive oil 1 1/2 pounds white mushrooms, quartered 2/3 cup low-sodium chicken broth 1/2 cup dry marsala wine 1/3 cup heavy cream 4 teaspoons fresh lemon juice 1/2 cup fresh parsley leaves 1 pound baby spinach Instructions: Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes. Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley. Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach. ","[Barolo, Barbaresco, Chianti, Rioja]

" 6802,"Deep-Fried Beef Chimichangas with Guacamole 3 ripe avocados 1 large red onion, diced 2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these) 1/4 cup freshly chopped cilantro leaves 1/4 cup fresh lime juice (1 or 2 limes depending on size) 3 ripe tomatoes, seeds removed and diced 3 cloves garlic, roughly diced Salt and freshly ground black pepper 12 large flour tortillas 1 1/2 cups shredded Monterey Jack cheese 1 liter vegetable or canola oil 2 tablespoons olive oil 1 large red onion, sliced 3 pounds ground beef 1 (6-ounce) can tomato paste 4 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons celery salt Salt and freshly ground black pepper Instructions: Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine. Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer. In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 6803,"Baked Pancetta & Butternut Squash Risotto One 4-ounce container diced pancetta 2 tablespoons salted butter
2 cloves garlic, minced
1/2 medium onion, diced finely
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
1 1/2 cups Arborio rice
1 small butternut squash, peeled, seeded and diced (about 4 cups) 5 cups low-sodium chicken broth
1/2 cup white wine, such as Sauvignon Blanc
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan, plus extra for garnish
2 tablespoons fresh parsley, chopped, plus extra for garnish
Juice of 1 lemon
Instructions: Preheat the oven to 400 degrees F. In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain. To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes. Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 6804,"Grapefruit and Passion Fruit Curd on the Half Shell 4 whole grapefruits plus 1 segmented grapefruit, chilled 2 gelatin sheets 3/4 cup passion fruit pure 2 whole large eggs plus 4 large egg yolks 1/2 cup sugar 1 vanilla bean, seeds scraped and pod reserved 4 ounces (1 stick) unsalted butter, cut into 1/2-inch cubes Instructions: Slice the whole grapefruits in half and scoop the flesh into a blender (reserve the grapefruit shells for later). Blend the flesh until fully combined. Pour through a sieve into a container and add the gelatin sheets. Add the passion fruit pure and stir to combine. Meanwhile, combine the eggs and egg yolks in a medium saucepan. Add the pure and sugar to the pan and place over medium heat, whisking constantly to keep the curd smooth. Cook until the curd has thickened to a velvety texture, about 5 minutes, then whisk in the vanilla seeds and pod. Whisk in the butter, then strain through a sieve into a bowl set over an ice bath. Whisk until cooled to room temperature. Using a 2-ounce ladle, carefully pour into the grapefruit shells and place on a sheet tray. Refrigerate until chilled and set, about 2 hours. Garnish with the grapefruit segments just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6805,"Baked Cheese Grits 1 cup grated Gruyere 1/3 cup grated Parmesan 1/4 cup plus 2 tablespoons butter 4 cups water 1 teaspoon salt 1 cup quick grits (not instant) 1 egg 1/3 cup heavy cream 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter. Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes. Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 6806,"Grilled Gin and Tonic 1/2 cup sugar 2 sprigs mint 2 thick slices lime One 2-inch piece cucumber, chopped 4 dashes bitters Ice 4 ounces gin, such as Tanqueray Tonic water Cucumber spear, for garnish Instructions: For the mint simple syrup: Combine the sugar and 1/2 cup water in a small saucepan over medium heat. When the sugar dissolves, turn off the heat, add the mint sprigs and let cool. Strain into a clean jar. Can be stored in the refrigerator for a week.
For the gin and tonic: Heat a grill pan and grill the lime slices on both sides, just until it gets nice grill marks but is still firm.
Cut 1 lime slice into pieces and put it into the bottom of a cocktail shaker or mixing glass along with the chopped cucumber, bitters and 1 tablespoon mint simple syrup. Muddle to mash all the solids. Add ice to the glass and pour over the gin. Shake or stir to get the gin cold. Strain into a martini glass (or over ice in a tall glass) and top with a splash of tonic water. Garnish with the grilled lime slice and cucumber spear. ","[Gin, Tonic Water, Sauvignon Blanc, Ros]" 6807,"Lighter Spaghetti and Meatballs 1 slice whole-wheat sandwich bread, ground into coarse crumbs 8 ounces ground sirloin 1 medium onion, chopped 1 portobello mushroom, stem removed and chopped 4 garlic cloves, chopped 1/4 cup fresh parsley leaves 1 large egg white Kosher salt and freshly ground black pepper Freshly grated nutmeg 2 tablespoons olive oil 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand 1/2 cup low-sodium beef broth 1 small bunch fresh basil 3 sprigs fresh thyme 8 ounces whole-wheat spaghetti Parmesan, for serving, optional Instructions: Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate. In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked. Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6808,"Ginger Pancakes with Peach Topping 1 cup all-purpose flour 2 tablespoons ground ginger 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons butter, melted 1 tablespoon sugar 1 1/4 cups buttermilk 1 egg, lightly beaten 2 ripe peaches, seeded and sliced 1/2 cup sugar 1/4 cup water 1/4 teaspoon ground cardamom Juice of 1/2 lemon Instructions: Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy. Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle). Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them. Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping. Put the sliced peaches in a saucepan and add the sugar, water and cardamom. Cook over medium heat, stirring often, for about 10 minutes, or until the fruit is soft and syrup is thick. Taste and add more sugar if the fruit is too tart. Remove from heat and stir in the lemon juice. Place a spoonful of peaches onto Ginger Pancakes. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]

" 6809,"Mashed Potatoes with Smoked Paprika and Chives 1 pound butter, slightly softened 2 tablespoons smoked paprika Kosher salt and freshly ground black pepper 6 pounds Yukon gold potatoes, peeled and cut into large dice Kosher salt 2 cups milk 1 cup heavy cream Small bunch chives, thinly sliced Freshly ground black pepper Instructions: For the smoked paprika butter: Combine the butter, paprika, salt and pepper in a bowl. Roll into a log, wrap in waxed paper or parchment and refrigerate until very cold. For the mashed potatoes: Put the potatoes in a large pot, cover by 2 inches with cold water and add 2 tablespoons kosher salt. Bring to a boil and cook until fork-tender, about 35 minutes. Drain the potatoes, run through a food mill set over a large bowl and rice until very fine. Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat. Put the potatoes back in the pot, place the pot back over low heat and, using a wooden spatula, stir the potatoes to dry them out. Begin adding the cold paprika butter little by little, vigorously stirring with a wooden spoon until the butter is incorporated. (Adding the cold butter slowly will create an emulsion.) Slowly stir in the warm milk mixture bit by bit, and then switch to a whisk and whisk until light and fluffy. Fold in the chives and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6810,"Tom's Mom's Apple Pie 3 cups sifted all-purpose flour, plus extra for bench flour 1 tablespoon granulated sugar
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup cold lard (about 4 ounces), broken up into small pieces
2 teaspoons apple cider vinegar
1/3 cup cold water
1/4 cup light brown sugar 1/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
5 Granny Smith apples (about 1 3/4 pounds), peeled and cut into 1/4-inch slices
1 tablespoon fresh orange juice
2 tablespoons unsalted butter, cut into 1/4-inch pieces
8 ounces cold mascarpone 3/4 cup cold heavy cream
1/4 cup confectioners' sugar
Instructions: For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight. Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off. For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside. Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine. Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick. Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang. Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour. For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.) Cut the pie into slices and top with the mascarpone whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6811,"Martini Caruso 1 jigger (1 1/2 ounces) gin 1 ounce dry vermouth Splash green creme de menthe 4 fresh mint leaves Instructions: In a martini shaker, mix gin, dry vermouth, creme de menthe and some ice. Strain into 4 chilled cocktail glasses. Garnish the glasses with mint leaves. ","[Gin, Vermouth, Creme de Menthe]" 6812,"Vegan Avocado Pudding 1/3 cup unsweetened coconut milk 2 tablespoons unsweetened Dutch-processed cocoa powder
2 tablespoons agave syrup
1 large ripe avocado, about 8 ounces, cut into chunks
Pinch kosher salt
Instructions: Whisk together the coconut milk, cocoa powder and agave syrup in a small bowl until combined. Transfer to a small food processor along with the avocado and salt and pulse until completely smooth and creamy, about 1 minute. Taste and adjust the sweetness with more agave syrup if needed. Divide between 2 small bowls. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 6813,"Gina's White Sangria 1 magnum bottle Sauvignon Blanc, chilled 2/3 cup peach schnapps 1/4 cup honey 1 to 2 large Granny Smith apple, peeled, cored and diced 1 orange, sliced, plus slices, for garnish 1 lemon, sliced Ice cubes Club soda Instructions: Add all the ingredients to a large pitcher. Cover with plastic wrap and refrigerate for 3 hours for the flavors to meld. Add ice to wine glasses and add the sangria. Top with a splash of club soda and garnish with an orange slice. ","[Sauvignon Blanc, Moscato, Riesling, Cava]" 6814,"Pollo Asado 1/2 cup olive oil 1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
1/4 cup lemon juice (save the juiced fruit) 1/4 cup lime juice (save the juiced fruit) 1 teaspoon salt
1 teaspoon black pepper
4 whole garlic cloves, peeled and smashed
16 whole chicken legs
2 whole onions, peeled and quartered
32 soft taco-size flour tortillas
Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa Instructions: In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together. Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process. Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes. Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes. Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 6815,"Spring Chicken Fricassee 4 poussin, about 12 to 14 ounces each, butterflied through the back bone Salt and pepper 2 tablespoons olive oil 1 tablespoon whole, unsalted butter 1/2 cup purple pearl onions, blanched and peeled 1/2 cup dry sherry 1 1/2 cups hot chicken stock 2 bay leaves 3 star anise 1 tablespoon grated ginger 1 tablespoon coriander seed 1 tablespoon cardamom seed 1/4 pound fresh morels, cleaned well, quartered 1/2 cup fresh new peas 1/2 pound pencil asparagus, woody stem removed 4 ounces creme fraiche 1/4 cup chopped chives Instructions: Season the poussin with a generous sprinkling of salt and freshly ground black pepper. Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes. Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated. Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni. Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time. Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6816,"Champagne Cupcakes with Italian Buttercream 4 cups all-purpose flour 3 cups white sugar 5 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 2/3 cup milk 1 cup shortening 1/2 cup Champagne 1 tablespoon vanilla extract 8 egg whites 2 cups sugar 8 large egg whites 4 cups (2 pounds) unsalted butter, cubed, at room temperature 1 tablespoon vanilla extract Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
In a very large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the milk, shortening, Champagne and vanilla. Beat on low to medium speed for about 30 seconds, or until just combined. Scraping the bowl constantly, beat on medium speed for 2 minutes. Add the egg whites and beat for 2 minutes. Fill the cupcake liners half full with batter and bake until the center springs back when touched, about 12 minutes. Cool before frosting.
For the buttercream: Put the egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment. Put 1 1/2 cups sugar and 1/2 cup water in a heavy saucepan and bring to a boil over medium to high heat. Bring to a soft ball stage (240 degrees F), 4 to 7 minutes. Meanwhile, whip the egg whites at high speed until soft peaks form. With the motor running, gradually add the remaining 1/2 cup sugar, continuing to whip until medium peaks form.
When the sugar water reaches 240 degrees F, raise the speed to high and gradually add in the sugar water to the egg whites in a thin stream to avoid cooking the egg whites. Leave the mixer on high for 2 minutes, and then reduce the speed to medium until the mixture has cooled to room temperature, 5 to 8 minutes.
Once cooled, add the butter in increments, scraping the sides of the bowl with a rubber spatula. Add in the vanilla and whip.
Pipe the buttercream on top of the cooled cupcakes.
","[Burgundy, Barolo, Chianti, Tempranillo]" 6817,"Roasted Shrimp, Corn and Bacon Ramen Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed 1 1/2 ounces bonito flakes 1 tablespoon vegetable oil 12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved
4 scallions, greens thinly sliced, whites left whole
8 dried shiitake mushrooms (about 3/4 ounce) 1 tablespoon mirin 2 teaspoons seafood seasoning, such as Old Bay 15 ounces fresh ramen noodles (you could use dry in a pinch)
4 ounces thick-cut bacon, cut into 1/2-inch strips 2 ears corn, kernels removed or 1 cup frozen corn, thawed
Kosher salt Freshly ground black pepper Shredded nori, for garnish
Instructions: For the dashi: Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes. Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes. For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside. Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes. Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 6818,"Texas Sunrise (nonalcoholic) 8 oz. fresh orange juice 3/4 oz. maraschino syrup lime wedge cherry
Instructions: Start by filling a glass with ice and pouring in 8 oz. fresh-squeezed orange juice. Add 3/4 oz. maraschino syrup and let it settle at the bottom. Garnish with a cherry and a lime wedge. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6819,"Steak and Eggs with Bubble and Squeak 1 small head cabbage, roughly chopped Chicken stock, as needed 1 butternut squash, split lengthwise and seeds scooped out Grapeseed oil, for drizzling Salt and freshly ground black pepper 1 1/2 pounds potatoes, peeled and quartered 1 egg
Butter, for frying cakes 1 tablespoon minced fresh parsley 1 teaspoon salt
1/2 teaspoon white pepper
Juice of 1 lemon
Juice of 1 lime
Four 4-ounce flank steaks or bison steaks
1 teaspoon grapeseed oil
1 teaspoon Sriracha
1 tablespoon vinegar 4 eggs
Instructions: For the bubble and squeak: Preheat the oven to 350 degrees F. Add the cabbage to a pan, cover with chicken stock and bring to a boil. Lower the heat and simmer until tender, about 1 hour. Drizzle the squash halves with the oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool. Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher. For the steaks: In a bowl, mix together the parsley, salt, pepper and lemon and lime juice. In a shallow bowl, cover the steaks with the sauce and marinate for 30 minutes. Measure out 2 cups of the mashed potatoes, 1 cup of the cooked cabbage and 1 cup of the roasted squash into a large bowl (save the remaining vegetables for another use). Add the egg and some salt and pepper and mix well. Form into four equal cakes, each about 1 inch thick. To cook the cakes, heat a saute pan over medium-high heat. Add some butter and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm. For the poached eggs: Heat 8 cups water and the vinegar in a pot until simmering. Carefully crack the eggs into the water and cook for 3 minutes. Remove the eggs with a slotted spoon and place on a plate or into soup cups until plating. To cook the steaks, heat a thick-bottom pan over high heat until smoking. Remove the steaks from the marinade. Reduce the heat to medium, add the oil and steaks and cook for 3 minutes on each side. Set the steaks aside on a plate to rest for 2 minutes. Add the Sriracha to the pan and stir to create a pan sauce. Slice the steaks on the bias. Place a bubble and squeak cake on each plate followed by some sliced steak. Top with a poached egg and finish with the pan sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 6820,"Butter-Basted Turkey and Gravy One 14-to-16-pound turkey, innards for stuffing, neck reserved for gravy Kosher salt and freshly ground black pepper Stuffing, optional 2 sticks (16 tablespoons) unsalted butter, melted 6 large cloves garlic 2 medium carrots, sliced 3 medium yellow onions, sliced 8 cups low-sodium chicken stock 1/2 cup dry sherry 2 tablespoons Dijon mustard 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 500 degrees F. Stuff the turkey: Place the turkey on a flat surface, season with salt and pepper on the inside and out and stuff the cavity with stuffing if using. Tie the legs closed with a strong piece of kitchen twine or string by wrapping them around and around the drumsticks and pulling them closed like you're tying a shoe. Prepare the turkey: Soak 1 large double-layered piece of cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breast meat with the cheesecloth to keep it moist for the first part of cooking, tucking it into the natural crevices of the bird to keep it in place. Arrange the garlic, carrots and onions in the bottom of a roasting pan and arrange the turkey on the roasting pan right above them. Place the pan in the center of the oven and roast for 20 minutes. Lower the oven to 350 degrees F and count about 12 minutes per pound of the turkey weight. After about 2 hours, take the turkey out, gently remove the cheesecloth from the top of the breasts, baste the turkey with any pan juices, rotate the pan halfway and return to the oven. Place the turkey neck and the chicken stock in a medium pot and simmer gently on the stove as the turkey finishes cooking. Reduce the stock by about half. How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 160 to 165 degrees F when tested with a thermometer. The thigh juices should also be clear, not pink. When done, remove the bird from the oven, transfer to a flat surface and allow it to rest, breast side down, for 30 minutes. Why rest the turkey breast side down after cooking it breast side up? So the juices flow back through the meat as it sits. Make the gravy: Place the roasting pan over the burners of the stove, whisk in the sherry and mustard to the pan and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the sherry reduces almost completely. Strain the neck out from the stock and add the stock to the roasting pan. Simmer over medium heat, 3 to 5 minutes. Reduce further until the mixture starts to thicken. Puree half of the gravy (with the cooked vegetables) in a blender until smooth, and then stir back into the gravy. The vegetables are a natural thickener that is healthier and lighter than the classic cornstarch or flour! Stir in the vinegar. Taste for seasoning. Carve the turkey and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6821,"Chicken with Peruvian cl Sauce Vegetable oil cooking spray 1 (4 to 5 pound) chicken, cut into 8 pieces 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces 3/4 cup half-and-half 2 tablespoons vegetable oil 1 large or 2 small shallots, sliced 2 cloves garlic, crushed 1 cup low-sodium chicken broth 2 cups (6 ounces) crumbled queso fresco or mild feta cheese 1/2 cup finely grated Parmesan 1/2 cup chopped walnuts, plus 1/3 cup toasted (see Cook's Note) 1 tablespoon Aji Amarillo paste (found in Latin markets or the Hispanic section of grocery stores) 1/2 teaspoon turmeric 4 teaspoons kosher salt 1/2 tablespoon chopped fresh cilantro or flat-leaf parsley leaves Instructions: For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes. For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes. In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt. Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Albari?o]" 6822,"Colossal Club Sandwiches 18 slices sandwich bread 12 slices bacon, cut in half 1/2 cup mayonnaise 1 tablespoon prepared basil pesto 1 tablespoon prepared sun-dried tomato pesto (or just a couple of pureed sun-dried tomatoes) 1 pound shaved roast beef 6 slices Cheddar (sandwich slices) Green leaf lettuce 3 large red tomatoes, sliced thick Avocado slices 1 pound shaved ham 1 red onion, sliced very thin Chips, for serving Instructions: Toast the bread in the toaster until light golden brown. Set aside. Fry the bacon until just barely crisp, and then drain on a paper towel. Set aside. Mix together 2 tablespoons of the mayonnaise with the basil pesto. In a separate bowl, mix an additional 2 tablespoons mayonnaise with the sun-dried tomato pesto. To make one sandwich: Spread 2 pieces of toast with basil pesto mayo. On one piece of bread, lay some roast beef on top of the pesto mayo, then top with a slice of cheese and some lettuce. On the other piece of bread, lay the slices of tomato on top of the pesto mayo. Top with some avocado and bacon. Lift the second slice of bread and place it, ingredient-side down, on top of the first piece of bread. For the second layer: On the top of the top piece of bread, spread the sun-dried tomato mayo. Spread one side of the third piece of bread with sun-dried tomato mayo. Place ham, cheese, red onion and lettuce on top. Top with bacon slices. Place this piece of bread, ingredient-side down, on top of the first piece of bread. Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths. (Use large toothpicks to secure if needed.) Serve with chips! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6823,"Loaded Egg Sandwich 1/2 cup frozen waffle fries, hash browns or Tater Tots 2 slices thick-cut bacon 2 slices sharp cheddar cheese 1 tablespoon unsalted butter, at room temperature, plus more for the bun 1 tablespoon hot sauce 1 extra-large egg Kosher salt 1 brioche bun, split Sliced avocado and chopped pickled hot peppers, for topping Instructions: Spread the waffle fries (or other frozen potatoes) on a baking sheet and bake as the label directs. Lightly smash the fries with a spatula and push together to form a circle about the diameter of the bun; set aside on the baking sheet (keep the oven on). Meanwhile, cook the bacon in a small nonstick skillet over medium heat, turning, until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each piece in half. Wipe out the skillet. Lay the cheese slices on the fries and return to the oven until melted, about 2 minutes. Meanwhile, melt the butter in the skillet over medium heat. Add the hot sauce and swirl to combine. Crack the egg into the skillet and cook until it starts setting, about 30 seconds. Season with salt and spoon the butter mixture over the egg white until it starts to turn orange-red, about 30 seconds. Cover and cook until the egg white is set, about 1 more minute. Toast the bun and spread with butter. Slide the cheesy waffle fries onto the bottom bun. Top with the bacon, avocado, egg, peppers and the top bun. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6824,"Smorritos 4 small flour tortillas 1 cup marshmallow spread 2 banana, sliced 1 cup chocolate chips 4 graham crackers broken into small pieces 1 cup caramel sauce 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Instructions: Preheat grill to medium heat. Place a tortilla onto a flat surface. Spread about a 1/4 of the marshmallow spread onto the tortilla. Layer with a 1/4 of the sliced bananas then sprinkle a quarter of the chocolate chips and graham cracker pieces on the lower third of the tortilla. Fold the tortilla up like a taco then wrap with a layer of foil. Repeat process with remaining ingredients. Place on the grill or in a preheated 375 degree F oven for 6 minutes turning after 3 minutes. Combine all ingredients in a small bowl. Mix well to combine and serve with smorittos.; ","[Chardonnay, Moscato, Riesling, Merlot]" 6825,"Chive and Scallion Sauce 1 tablespoon extra virgin olive oil 5 scallions, thinly sliced, white part only 1 tablespoon chopped fresh garlic 1/4 cup champagne vinegar 1/2 cup chardonnay or other full bodied dry white wine 1/2 cup evaporated skim milk 1 teaspoon cornstarch mixed with 1 tablespoon water 6 chives, snipped Salt and ground white pepper to taste. Instructions: In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture. Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6826,"Skirt Steak With Roasted Root Vegetables 1 sprig rosemary plus 1/2 teaspoon chopped leaves 5 medium carrots, halved lengthwise 5 medium parsnips, halved lengthwise 3 teaspoons Worcestershire sauce 2 1/2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 clove garlic, minced 1 1/2 pounds skirt steak, cut into 4 pieces Instructions: Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes. Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks. When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices. Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6827,"Broiled Tilapia with Mustard-Chive Sauce Vegetable oil cooking spray 4 (5 to 6-ounce) tilapia fillets Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper 1/4 cup plain, full-fat Greek yogurt 2 teaspoons agave nectar or honey 1 teaspoon Dijon mustard 1/4 cup lemon juice (from 1 large lemon) 2 tablespoons chopped fresh chives Kosher salt and freshly ground black pepper Instructions: For the fish: Preheat a broiler. Spray a small baking sheet or flameproof baking dish with vegetable oil cooking spray. Set aside. Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly. For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste. Transfer the tilapia to a serving platter and drizzle with the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6828,"Spicy Cold Soba Noodles 1/3 cup soy sauce 2 tablespoons brown sugar 1 tablespoon molasses 3 tablespoons sesame oil 3 tablespoons tahini 3 tablespoons chili oil 3 tablespoons balsamic or red wine vinegar Salt 1/2 pound soba or Japanese buckwheat noodles 1/2 bunch scallions, white and green parts, thinly sliced Instructions: Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired. Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.) Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 6829,"Plum Apricot Crisp 1/4 cup roughly chopped walnuts 1/4 cup old fashioned oats (not instant) 1/4 teaspoon cinnamon 3/4 cup flour 1/3 cup light brown sugar 1 tablespoon sugar 4 tablespoons unsalted butter 2 1/2 pounds plums and apricots, quartered and pits removed 1/2 cup sugar, plus 2 tablespoons 3 tablespoons all-purpose flour Instructions: Preheat oven to 400 degrees F. Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside. Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream. Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 6830,"Slow Cooked Pork Sandwiches with Spicy Apricot Mustard 1 pork tenderloin Kosher salt and freshly ground black pepper
1 tablespoon fennel seeds
5 cloves garlic, smashed
5 pickled pepperoncini peppers
4 sprigs fresh rosemary
1/4 cup plus 3 tablespoons extra-virgin olive oil 1/2 cup apricot jam
1/2 cup spicy brown mustard
2 tablespoons dill pickle juice
1 large baguette
1 cup pickled red onions, store-bought or homemade
4 cups arugula
Instructions: Preheat a sous vide machine in a water bath to 140 degrees F. Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes. Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside. Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside. Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 6831,"Waldorf Chicken Salad Panini One 2 1/2- to 3-pound whole chicken, giblets removed and rinsed
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
4 cloves garlic, roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped, plus 1/2 cup 1/4-inch-diced celery
1/2 lemon, sliced
1/2 onion, roughly chopped
2 fresh thyme sprigs, leaves removed
1 cup mayonnaise
1/2 cup whipped cream cheese
2 tablespoons lemon juice
3/4 cup seedless purple grapes, halved
1 Gala (or other crisp) apple, cored and cut into 1/4-inch dice
1/4 cup coarsely chopped toasted walnuts
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon One 16-ounce herbed focaccia, cut into equal quarters
Instructions: Preheat the oven to 375 degrees F. Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool. Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely. Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper. To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press. Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process. To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6832,"Branzino with Rock Shrimp, Calamari, Wilted Frisee and Gem Lettuce and Haricots Verts 2 large egg yolks