1 1/2-oz. jar roasted red peppers, drained and finely chopped
2 cups ricotta cheese 1 medium bunch cilantro, cleaned and chopped 1 medium bunch parsley, cleaned and chopped
6 green onions, green part only, chopped 1 1/2 to 2 cups light sour cream 1 tablespoon taco seasoning 1 pint cherry tomatoes, quartered 1 can black olives, sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon red pepper flakes, optional Squeeze fresh lime juice Cilantro sprig, garnish Instructions: Place beans into a food processor with green onion (if using). Run until smooth. Spread evenly on the bottom of a deep glass 3-quart baking dish.
Rinse food processor. Add avocado, salt, lemon juice and chopped jalapeno (if using). Run until smooth. Spread over the bean layer. Sprinkle the drained, chopped red peppers over the avocado layer. Spread the ricotta over the pepper layer, and smooth to make an even layer.
Clean and chop the cilantro, parsley and tops of the green onions together. Then place on top of the cheese layer and smooth the top. In a small bowl mix the sour cream and taco seasoning. Then gently smooth over the herb layer. Quarter cherry tomatoes, and slice black olives and loosely sprinkle over sour cream mixture. Season with salt, pepper and chili flakes (if using). Squeeze a little lime and top with a cilantro sprig. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 43716,"Chicken Piccata 2 (8-ounce) chicken breasts, boneless and skinless Salt and pepper Flour 2 tablespoons clarified butter, or olive oil 2 tablespoons dry white wine 1 cup chicken broth 2 lemons, juiced 1 tablespoon capers 1 tablespoon sun-dried tomatoes, chopped 2 tablespoons cold butter 1 tablespoon Italian parsley leaves, chopped Instructions: Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper. Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43717,"Easter Bread with Citrus Spoon Sweet from Corfu 1 cup milk 1 1/2 (1/4-ounce) envelopes active dry yeast 4 to 5 cups all-purpose flour, as needed 3/4 cup plus 1 tablespoons sugar 2 small eggs, separated 1/2 cup well-drained, chopped orange or bergamot spoon sweet 1 teaspoon pure vanilla extract 1/8 cup kumquat or orange liqueur 1/2 cup (1 stick) unsalted butter, melted 1/4 cup caraway seeds Instructions: Heat the milk in a small saucepan until it is just warm. Pour it into a very large glass or ceramic bowl and stir in the yeast, 1/2 cup of the flour, and 6 tablespoons of the sugar. Place the bowl in a warm, draft-free place, lightly covered with a cloth, and allow to stand until the yeast starts to bubble up, about 30 minutes. With an electric mixer in a medium bowl, beat the egg yolks with 6 tablespoons of the remaining sugar until pale and creamy. Pour this mixture into the yeast mixture. Stir in the drained orange or bergamot spoon sweet, vanilla, kumquat or orange liqueur, and melted butter. Slowly add flour, 1 cup at a time, mixing it in with a wooden spoon, until a mass begins to form. Turn this out onto a lightly floured work surface and knead, adding more flour if necessary to form a very smooth, large ball of dough. Cover, place in a warm, draft-free place, and allow to stand until the dough has doubled in bulk, about 2 hours. Punch the dough down and knead again for about 7 to 8 minutes. Shape into 1 round loaf and place on a buttered baking sheet. Make 2 sharp slashes like an X on the surface of the dough, cover with a cloth, and let rise again until doubled for about 1 hour. Preheat oven to 350 degrees. With an electric mixer, beat the egg whites with remaining 1 tablespoon sugar in a medium bowl until they are frothy without forming peaks. Brush the surface of each loaf with the mixture, sprinkle with caraway seeds, and bake until the fogatsa has swelled and browned, about 1 hour. Remove from the oven, let cool on a wire rack, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 43718,"Mexican Bananas Foster 3/4 cup packed light brown sugar 3/4 cup Kahlua or other coffee flavored liquor 12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons 6 ripe bananas, peeled and cut into 1/2-inch thick rounds Ground cinnamon, to taste Vanilla ice cream Instructions: Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Let the fire burn down to medium-hot (you should be able to hold your hand at grate level for 3 seconds). In a gas grill, preheat to Medium. Tear off six 12-inch squares of aluminum foil. Fold one foil square in half. On the bottom half, place 2 tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter, and 1 banana. Sprinkle with a pinch of cinnamon. Fold the foil over to form a packet, crimping the open edges to seal. Repeat with the remaining ingredients. The packets can be prepared up to 1 hour ahead and kept at room temperature. Grill the packets until the sugar, Kahlua, and butter are boiling, 5 to 7 minutes. Open the packets, pour over bowls of ice cream and serve immediately. ","[Zinfandel, Merlot, Malbec, Port]" 43719,"Frozen Mocha Mousse 7 ounces bittersweet chocolate, divided, plus extra for decorating 3 tablespoons coffee liqueur 3 tablespoons water 2 teaspoons instant espresso granules 6 extra-large eggs, at room temperature, separated 3/4 cup sugar 1/4 cup cocoa powder 1 teaspoon pure vanilla extract Pinch of kosher salt 2 cups cold heavy cream 1 cup cold heavy cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract Instructions: Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool. Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture. Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture. Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight. For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43720,"Chiacchiere (Christmas Fries) 1 3/4 cups all-purpose flour, plus more for dusting 4 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 large egg plus 4 yolks
Finely grated zest of 1 lemon (about 2 teaspoons) plus juice of 1/2 lemon
1 shot glass (1 1/2 ounces) whiskey, rum, anise-flavored liqueur or white wine (see Cook's Note)
1 teaspoon vanilla extract
Neutral oil, such as peanut or vegetable, for frying
Confectioners' sugar, for serving
Instructions: Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer. Combine the whole egg and yolks, lemon zest and juice, whiskey and vanilla in a separate bowl. Make a well in the flour mixture and add the wet ingredients. Mix together with the paddle attachment until smooth. Cut off one-quarter of the dough (cover the remaining dough with plastic wrap so it doesn't dry out) and roll it out with a pasta machine or rolling pin into a 1/8-inch-thick sheet, dusting with flour as needed to prevent sticking. With a pastry cutter (fluted if you have it), cut the dough into strips approximately 1 inch wide and 6 inches long. Cut a 2-inch lengthwise slit in the center of each strip. Pick up a strip, insert one end through the slit and pull it through. Repeat with the remaining dough.
Put 4 inches of oil in a heavy 6-quart pot and place over medium-high heat until a deep-frying thermometer registers 375 degrees F. (Or preheat an electric deep fryer.)
Working in small batches, place a few pieces of dough in the oil at one time. They will puff immediately. Fry the dough, stirring continually, until golden all over, 50 seconds to 1 1/2 minutes.
Transfer them to a baking sheet lined with paper towels to drain, then put them on a serving platter. Sprinkle heavily with confectioners' sugar while still warm. Cool completely, and keep up to 4 days in an airtight container.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43721,"Tie-Dye Cake Roll Nonstick cooking spray 6 large eggs, separated, at room temperature 1 1/2 cups confectioners' sugar, plus more for dusting 1/4 cup whole milk 1/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/4 cups all-purpose flour (see Cook\u2019s Note) 1/2 teaspoon baking powder 1/4 teaspoon kosher salt Red, orange, yellow, green, blue and purple gel food coloring (see Cook\u2019s Note) 1 cup granulated sugar 1 tablespoon light corn syrup 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon cream of tartar Pinch kosher salt 2 very clean large egg whites, at room temperature (see Cook's Note) 1/4 cup rainbow sprinkles, plus more for sprinkling Instructions: For the tie-dye cake: Position a rack in the center of the oven and preheat to 375 degrees F. Spray the bottom and sides of a 17 1/2-by-12 1/2-inch rimmed baking sheet with cooking spray, line the bottom with parchment paper and spray the parchment. Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until light and foamy, 1 to 2 minutes. Add 1/2 cup of the confectioners\u2019 sugar, increase the speed to medium high and continue to beat until shiny stiff peaks form, 3 to 4 minutes. Meanwhile, whisk the milk, oil, vanilla and egg yolks in a medium bowl. Sift the flour, baking powder, salt and remaining 1 cup confectioners\u2019 sugar into a large bowl. Whisk the egg yolk mixture into the flour mixture until smooth and thick. Divide the batter between 6 small bowls. Tint each bowl a separate color with 1 to 2 drops of gel food coloring: red, orange, yellow, green, blue and purple. Stir each batter until no streaks remain. Divide the whipped egg white mixture between the 6 bowls (about 1/2 cup each), then gently fold until the batters are fluffy and no streaks remain. Drop large spoonfuls of the batter on the prepared baking sheet, alternating between the colors and making sure the batter reaches the edges of the baking sheet. Drag a toothpick or wooden skewer through the colors to create a marble-like tie-dye effect; do not overmix or the colors will become muddy. Bake until the cake springs back when gently pressed, about 12 minutes. Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife. Lay a clean non-terry cloth kitchen towel over the cake. Place a second baking sheet on top of the towel. Holding the baking sheets together, flip the cake to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely, about 45 minutes. For the vanilla frosting: Fill a medium saucepan about one-third full with water and bring to a boil over medium-high heat. Whisk the sugar, corn syrup, vanilla, cream of tartar, salt, egg whites and 3 tablespoons water in a large glass or metal bowl heatproof (see Cook's Note). Set the bowl over the saucepan, but not touching the water. Beat the mixture with a handheld electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. Increase the speed to medium high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more. While the frosting is still slightly warm, start to assemble the cake. Spoon about 3/4 cup of the frosting into a pastry bag fitted with an open-star pastry tip. Set aside. Gently unroll the cake, then spread on the remaining frosting (about 1 1/2 cups) with an offset spatula, leaving a 1/4-inch border around the edges. Top with the rainbow sprinkles. Starting at a short end, roll up the cake into a spiral and transfer it seam-side down to a cutting board. Use a dry pastry brush to brush away any confectioner\u2019s sugar on the cake roll as needed. Trim the ends with a serrated knife, then transfer to a platter. Pipe small rosettes and stars of frosting on top of the cake roll, then top with more sprinkles. Set aside at room temperature until the frosting is set and completely cool, about 30 minutes. The cake roll can be refrigerated for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43722,"Lentil and Goats Cheese Crostini 1 head garlic Vincotto (grape must) or good quality aged balsamic vinegar, to serve 2 cups beluga (black) lentils 1 (4-ounce/125 g) piece bacon 1 onion, quartered 1 carrot, quartered 1 celery stalk, quartered 2 cups red wine 2 cups veal stock 1/4 cup brown sugar Sea salt and freshly ground black pepper (recommended: Maldon sea salt) 4 thick slices of country bread 1/4 cup olive oil 1/4 cup goat cheese 12 cherry tomatoes 1 cup olive oil, for poaching 8 slices pancetta 1 teaspoon butter, plus more for sauteing 4 large pieces Swiss chard, blanched Instructions: Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside. To assemble: Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm. To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes. For the lentils: Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside. For the wine sauce: Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside. For the crostini: Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside. For the poached tomatoes: Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use. For the pancetta: Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy. For the Swiss chard: Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 43723,"Crunchy Chopped Green Bean Salad 12 ounces green beans, sliced into 1-inch bite-size pieces and blanched until bright green 1 cup cherry tomatoes, halved 1/2 cup crumbled feta cheese 1/2 cup olives, pitted and chopped 4 radishes, sliced paper-thin on a mandoline 1 English cucumber, diced 1 shallot, sliced paper-thin on a mandoline One 4-ounce jar hearts of palm, drained and chopped
Extra-virgin olive oil Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43724,"Bistro Burgers 4 slices bacon 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper
Vegetable oil, for the grill 4 crusty buns, split 3 tablespoons extra-virgin olive oil 4 large eggs 1 tablespoon Dijon mustard, plus more for spreading 1 shallot, thinly sliced 1 small bunch frisee, torn Instructions: Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper. Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 43725,"How to Make S'more Brownies : Food Network 6 tablespoons unsalted butter, melted 1 1/2 cups crushed graham cracker crumbs 2 tablespoons sugar Pinch fine salt 8 tablespoons (1 stick) unsalted butter 4 ounces unsweetened chocolate, chopped 1 cup packed light brown sugar 3/4 cup white sugar 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 4 large cold eggs 1 cup all-purpose flour 4 cups large marshmallows Instructions: Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes. Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave-safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43726,"Fingerling Potatoes with Aioli 2 1/2 pounds fingerling potatoes, unpeeled Kosher salt 1(1/2-inch thick) slice white bread, crust removed 2 tablespoons Champagne or white wine vinegar 6 large garlic cloves, chopped 2 extra-large egg yolks, at room temperature 1/2 teaspoon grated lemon zest 3 tablespoons freshly squeezed lemon juice 1/2 teaspoon saffron threads Kosher salt Freshly ground black pepper 1 1/2 cups good olive oil Chives, chopped Instructions: Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes. For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes. Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl. Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43727,"Corn and Red Cabbage Salad 2 cups frozen or canned corn, thawed and/or drained 1 cup sliced red cabbage 2 tablespoons chopped fresh parsley leaves 2 tablespoons red wine vinegar 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Combine all ingredients in a large bowl and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43728,"Lemon Thyme Olive Oil Cookies 2 cups all-purpose flour 1 cup sugar 1/2 teaspoon baking soda 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh thyme leaves 1/2 cup extra-virgin olive oil 3 tablespoons milk 1 large lemon, zested and juiced Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets. Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough. Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 43729,"Fried Green Tomatoes 2 quarts vegetable oil, for frying 1 1/2 cups all-purpose flour
1 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon freshly cracked black pepper
1/2 cup buttermilk
4 large eggs
2 cups yellow cornmeal
1 cup panko breadcrumbs
4 green tomatoes (about 1 pound), sliced 1/4 inch thick 1 cup mayonnaise 1/4 cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
2 teaspoons sweet paprika
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
Instructions: For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack. Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt. For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 43730,"Smoked Salmon and Mesclun Rolls Thinly sliced smoked salmon, such as Hommarus Frisee, Mizuna, Russian Kale, Baby Chord Blanched chives at least 3 inches long with sturdy stems Instructions: Lay out the salmon slices on a clean work surface. Place a few greens on the slices keeping the cut stems at the base all lined up. Roll the greens inside of the salmon and use the chive \strings\ to tie off the wrap. Place the wraps on a platter and cover with film until ready to serve. Can be set up well in advance of service, refrigerated. Serve with Sunflower Seed Bread and Chive infused c ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 43731,"Lemon Raspberry Cupcakes 1 1/2 cups granulated sugar
1 1/4 cups pastry flour 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon salt 1 1/4 cups buttermilk, at room temperature
1 cup olive oil 1 teaspoon lemon zest 3 whole eggs, at room temperature 2 tablespoons granulated sugar
1 1/2 lemons, juiced 1/2 cup raspberries, halved, plus more for garnish 1 cup cream cheese, at room temperature 1 stick unsalted butter, at room temperature
1/2 cup melted white chocolate 2 cups powdered sugar
Instructions: For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners. Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth. Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used. After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries. For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice. To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 43732,"Espresso Granita 3 cups strong coffee 1/4 cup sugar 1/2 cup heavy cream Instructions: Combine coffee and sugar until sugar is dissolved. Pour into a freezer safe container. Place in freezer and scrape with a fork every 30 minutes until completely frozen. In a mixing bowl whip cream until soft peaks. Assemble in a tall champagne flute alternating granita and cream. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 43733,"BBQ Corned Beef and Cabbage 1 gallon water 2 tablespoons pickling spices 1 (5 to 6 pound) brisket 3 cups BBQ sauce 1 head red cabbage 1 head green cabbage 2 tablespoons duck fat 1/2 cup balsamic vinegar, reduced to 1/4 cup Kosher salt and pepper 10 large white rose potatoes 4 ounces butter 1 cup cream 1/4 cup chopped fresh parsley Kosher salt and pepper Instructions: For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water. Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do. For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper. For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes. In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes. Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin. Serve with any dark beer. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43734,"Artichoke Stew with Pine Nuts 1/2 cup red wine vinegar 6 cups water 36 baby artichokes, halved 1 tablespoon olive oil 4 ounces bacon, finely diced 1 large onion, finely chopped 3 large cloves garlic, finely chopped 1 pound ripe tomatoes, peeled, seeded, and chopped 3 cups chicken broth, preferably homemade 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper Lemon wedges, for serving 1/4 cup pine nuts, toasted (see Note) Instructions: In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring. In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43735,"Dry Rubbed Flank Steak 1 tablespoon ground mustard 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon salt 1/2 teaspoon cayenne 1/4 teaspoon allspice 3 pounds flank steak Instructions: Preheat a grill pan over high heat for 3 to 4 minutes Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes. Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 43736,"Horseradish Smashed Potatoes 3 pounds red-skinned potatoes (about 10), cut into 1 1/2-inch chunks Kosher salt 2 cups whole milk, plus warm milk as needed 3/4 cup finely grated peeled fresh horseradish (about 8 ounces) 3/4 cup sour cream 4 tablespoons unsalted butter, sliced 1/2 cup chopped fresh parsley Freshly ground pepper Instructions: Put the potatoes in a large pot and cover with cold water by 1 inch; season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Meanwhile, combine the milk, horseradish and a pinch of salt in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the horseradish is tender and infuses the milk, about 10 minutes (it\u2019s OK if the mixture looks curdled). Cover to keep warm. Drain the potatoes well, then return to the pot over low heat. Cook until the excess liquid evaporates, 1 to 2 minutes. Add the sour cream and butter and smash with a potato masher until the butter is melted and the potatoes are mostly smooth but with some chunks. Mash in the milk mixture and parsley until creamy; season with salt and pepper. If the potatoes still seem thick, add more warm milk as needed. Transfer the potatoes to a serving dish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 43737,"Soft Pretzels 1 loaf frozen white bread dough, thawed (recommended: Bridgford) Flour, for dusting surface 1 egg, beaten 1/2 cup coarse salt Topping options, recipes follow 1/2 cup finely grated Parmesan 1 teaspoon garlic powder 1/2 cup powdered sugar 1 tablespoon ground cinnamon 1/4 cup honey Instructions: Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil. Preheat oven to 400 degrees F. In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned. Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans, brush with beaten egg, as directed above. Sprinkle with Parmesan and garlic powder. Bake for 15 to 20 minutes or until browned. In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43738,"Oysters 4 oysters 4 pieces thinly sliced shiitake mushrooms 1 green onion, thinly sliced 1 teaspoon peanut oil 2 ounces soy sauce Instructions: Place oysters on grill and grill until the shell opens. Remove top shell and place a piece of shiitake mushroom and green onion on oysters. Heat the peanut oil, and add the soy sauce. Pour over oysters for a sizzling effect. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43739,"Pimento Cheese Sandwiches 1 cup Homemade Mayonnaise, recipe follows 1/2 teaspoon finely chopped sage 1 teaspoon fresh lemon juice 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/2 teaspoon Worcestershire sauce 8 ounces Colby cheese, grated (2 cups) 8 ounces sharp Cheddar cheese, grated (2 cups) 1 (4-ounce) jar chopped pimentos, drained Salt and freshly ground black pepper 1/4 teaspoon hot pepper sauce Pumpernickel bread, or bread of your choice 3 large egg yolks 1 teaspoon fresh lemon juice 1 teaspoon white vinegar 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon sugar Dash cayenne pepper 1 1/2 cups canola oil Instructions: In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula. Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use. Spread between 2 slices of bread. In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend. With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43740,"Paprika Chicken Schnitzel with Fried Eggs (Holstein) 4 pieces chicken breast Salt and freshly ground black pepper Flour 6 eggs, divided 2 cups seasoned bread crumbs 2 tablespoons sweet paprika A handful flat-leaf parsley, leaves chopped 1 lemon, zested and juiced, divided, plus wedges for serving 4 to 5 tablespoons extra-virgin olive oil, divided 1 jar roasted red peppers, thinly sliced 1 tablespoon butter 1 heart romaine lettuce, shredded 8 anchovy fillets 4 tablespoons capers Instructions: Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked cutlets crisp.
Butterfly the chicken breast pieces across the breast but not all the way through, open the meat up and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Pile cutlets on a plate and season with salt and pepper.
Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon.
Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat.
Bread 2 cutlets in flour, then egg, then bread crumb mixture and cook 2 to 3 minutes on each side, transfer to oven, add a bit more oil, if necessary, and repeat. Keep the cooked cutlets hot in the warm oven. Wipe pan clean, add 1 tablespoon extra-virgin olive oil heat then add roasted red peppers, season with salt and pepper and wilt them 4 to 5 minutes.
While cutlets are in oven and peppers are cooking up, heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs and fry to desired doneness, season with salt and pepper.
Arrange some lettuce on each dinner plate, top with 1 cutlet, and some of the lemon juice over top. Arrange some roasted red pepper strips, 2 anchovy fillets, 1 tablespoon capers and a fried egg, sunny-side up or over easy on top of the cutlets. Serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43741,"Lamb Tagine 1 (4 to 5 pound) bone-in leg of lamb Salt Pepper 1/4 cup vegetable oil 10 cloves garlic 2 small onions 6 sprigs rosemary 2 whole cinnamon sticks A few whole cloves 1 pound sweet potatoes, peeled and cut into 1 1/2-inch cubes 1/2 pound pitted prunes 2 bottles good pale ale Instructions: Preheat oven to 325 degrees F. Season the lamb with salt and pepper. Heat oil in a tagine or Dutch oven over high heat. Brown lamb on all sides. Add remaining ingredients. Cover and cook in the oven for 3 hours. Turning once half way through cooking. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]" 43742,"Orange Sandwich Cookies 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature Freshly grated zest of 2 medium oranges 2/3 cup sifted confectioners' sugar 3/4 teaspoon pure vanilla extract 1/8 teaspoon salt 1 1/2 cups sifted flour Confectioners' sugar for dusting Cookie filling, recipe follows 1/2 cup sifted unsweetened cocoa powder 2/3 cup granulated sugar 3 tablespoons unsalted butter 1/3 cup heavy cream Instructions: Preheat the oven to 325 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners' sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners' sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely. To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container. Filling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 43743,"Tuna Martini 4 ounces sushi-grade tuna, cut into 1/4-inch dice 1 teaspoon sesame oil Kosher salt 2 ounces creme fraiche 1/2 teaspoon Thai Sri Racha 1/2 teaspoon tamari or soy sauce 1 teaspoon finely sliced scallion Roasted white and black sesame seeds, for garnish 1 fried gyoza or wonton skin 1/2 teaspoon pickled julienne ginger 1/2 teaspoon wasabi infused flying fish roe Instructions: Combine tuna with sesame oil and kosher salt, to taste. Set aside. Mix creme fraiche with Sri Racha and kosher salt, to taste. Place creme fraiche mixture in the bottom of a 6-ounce martini glass. Put seasoned tuna on top of creme fraiche. Drizzle soy sauce on top of the tuna. Sprinkle scallions and sesame seeds on top of the tuna. Gently place the fried gyoza or wonton skin on top of tuna. On either side of the skin, place julienned ginger and wasabi infused fish roe. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43744,"Asparagus Nibbles 12 asparagus spears 12 slices Parma ham 1 lemon, cut into small wedges Pinch freshly ground black pepper Instructions: Trim and blanch asparagus spears in boiling salted water for about 1 minute and then chill in an ice bath. Dry them with paper towels. Wrap a slice of ham around each of the asparagus, leaving the tips showing. Serve with lemon wedges and sprinkle with black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 43745,"Split Pea Soup with Chorizo and Sage 2 tablespoons olive oil 1/2 pound chorizo, sliced 1/2-inch thick 2 large onions, chopped 1 teaspoon salt 1/2 teaspoon black pepper 4 cloves garlic, minced or pureed 2 carrots, peeled and sliced 1/2-inch thick 2 ribs of celery, sliced 1/2-inch thick 2 Yukon Gold potatoes, peeled and diced 2 cups yellow split peas 6 cups stock or water 1 bay leaf 1/2 bunch parsley, washed and chopped 1 bunch fresh sage, leaves sliced thinly crosswise Instructions: Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43746,"Tostones Recipe | Fried Green Plantain Chips 2 large green plantains 2 teaspoons garlic powder 1 teaspoon kosher salt 1 cup peanut oil Instructions: Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices. Heat the oil to rippling in a large frying pan over medium heat. Cook the plantains for 10 minutes. Remove the plantain slices from the oil (reserving the oil) and place in one layer on a tea towel or several layers of absorbent paper on a counter top. Turn to remove excess oil. Using bunchedup absorbent paper or another tea towel, press down on each slice. Heat the reserved oil to 375 degrees and fry the plantains until crisp and golden. Season with garlic powder and salt. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 43747,"Hot Chocolate for Consenting Adults 1 cup half and half 8 ounces best available quality bittersweet chocolate, chopped finely 1 1/2 cups milk 4 ounces creme de menthe (clear or green) Instructions: In a small pot, bring half and half to a boil. Remove from heat and add to chocolate in a bowl. Stir until chocolate has fully melted. Return chocolate liquid to the pot, or refrigerate until ready for use. Before serving, add milk. Warm over medium heat, stirring occasionally until it simmers. Pour into individual mugs. Stir in 1 ounce of creme de menthe to each mug just before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 43748,"Birthday Pork Roast 3 cups water 1/4 cup smashed garlic 1/4 cup amber agave syrup 1/2 teaspoon crushed red cl flakes 1 tablespoon peppercorns 1/3 cup kosher salt 6 cups ice, or enough to yield 10 cups total liquid 1 (4-pound) bone-in pork loin with 8 bones 1/2 cup pesto, homemade or your favorite store-bought brand 2 teaspoons crushed red cl flakes 1/4 cup minced garlic 1 teaspoon kosher salt 1 tablespoon freshly cracked black pepper 2 onions, peeled and roughly chopped 2 cups roughly chopped carrots 2 cups roughly chopped parsnips 2 cups halved Brussels sprouts 1/ 4 to 1/2 cup garlic, peeled and smashed 1 1/2 to 2 cups chicken stock 2 tablespoons unsalted butter Instructions: For the brine: To a large pot, add the water and bring to a boil. Once at a boil, add the garlic, agave syrup, red cl flakes, peppercorns, and salt and turn off the heat. Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid. Add the pork and submerge. Place into the refrigerator for about 2 to 3 hours. Remove and rinse under cool water; pat dry with paper towels. Preheat the oven to 350 degrees F. On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down. With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom. Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on. For the pesto filling: In a small bowl, combine the pesto, cl flakes, garlic, salt and pepper. Mix well and spread this mixture evenly on the inside of the rolled out loin. Carefully roll back up. Cut a 2 to 3-inch slit in between the bones. Truss the roast with kitchen string in between the bones and around the roast. This will help the roast cook evenly. For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine. Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours. About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit. Remove from the oven, tent with foil, and let sit for 15 to 20 minutes to rest and carry over cooking for another 5 to 10 degrees F. Place the roasting pan over medium-high heat and add 1 1/2 to 2 cups chicken stock and bring to a boil. Allow to boil and reduce for 5 minutes. To finish: Strain the vegetables and place onto a serving platter. Finish the sauce with about 2 tablespoons butter and remove from the heat. Remove the kitchen string and slice the pork into 1 1/2-inch thick pieces. Serve immediately with the vegetables and pan sauce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 43749,"Avocado Frenchman's Cove 2 large avocados, halved, and drizzled with juice of 2 limes to prevent discoloration 2 pounds red snapper fillets, cut into bite-size pieces 1 ounce clarified butter Freshly ground white pepper 2 teaspoons brown sugar 8 ounces tiny frozen shrimp, thawed and rinsed 5 ounces pimento, diced 1 clove garlic, smashed 1-ounce rum 2 teaspoons fresh dill, minced 1/4 salted butter 1 ounce finely grated Parmesan cheese Instructions: Preheat broiler. Keeping skin intact, mash avocado flesh. Broil mashed avocados in skin shells for 2 minutes. Set aside on a warm plate. Saute fish pieces in clarified butter on high heat. Season with white pepper. Stir in brown sugar. Add shrimp, pimento, and garlic. Pour in rum, shaking pan constantly. Add dill. Add butter and remove pan from heat, letting butter melt into the sauce. Spoon fish mixture onto avocado halves, sprinkle with grated cheese and broil again for a few minutes, until cheese begins to brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43750,"Mint Lime Frozen Pops 6 ounces Mint Simple Syrup, recipe follows 6 ounces fresh lime juice
12 small fresh mint leaves
Four 12-ounce cans lime-flavored spiked or regular seltzer 1 cup sugar 1/2 cup loosely packed fresh mint leaves
Instructions: Stir together the Simple Syrup, lime juice and 4 ounces water in a large measuring cup. Add a couple of mint leaves to each of 4 frozen pop mold cavities. Divide the mixture evenly among each frozen pop cavity, then add the sticks and freeze until solid, about 5 hours. Unmold the pops and place each in a glass. Top with the seltzer and serve immediately. Add the sugar, mint leaves and 1 cup water to a small saucepot. Bring to a boil, then turn off the heat. Cover and let cool to room temperature. Strain the mint leaves from the syrup and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43751,"Texas Caviar Two 15-ounce cans black-eyed peas, drained and rinsed 1/4 red onion, finely chopped 1/4 cup roughly chopped fresh parsley 1/4 cup red wine vinegar 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 plum tomatoes, seeded and chopped 1 small red bell pepper, seeded and finely chopped
1 jalapeno, seeded and finely chopped
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Tortilla chips, for serving Instructions: Combine the black-eyed peas, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, jalapeno peppers and hot sauce in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours. Serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43752,"Homemade Soft Pretzels 1 1/2 cups warm (110 to 115 degrees F) water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups 2 ounces unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 large egg yolk beaten with 1 tablespoon water Pretzel salt Instructions: Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43753,"Cooling Honey Peanut Butter Milkshake 6 cups vanilla ice cream 3/4 cup smooth peanut butter
3 tablespoons honey
3/4 to 1 cup whole milk
Instructions: Place the ice cream, peanut butter, honey and 3/4 cup milk in a blender and mix on high speed until fully combined, adding more milk as needed to reach desired consistency. Serve immediately. ","[Chardonnay, Riesling, Moscato]" 43754,"Whole Wheat Pizza Dough 2 cups white high-gluten flour 1 cup whole-wheat flour 2 tablespoons garlic powder 1 to 1 1/2 tablespoons salt 1 teaspoon yeast 1 cup warm water (96.5 degrees F) 2 tablespoons honey 2 tablespoons oil, plus more for bowl 1 tablespoon brown sugar Instructions: For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.
Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.
","[Chardonnay, Chianti, Barbera, Tempranillo]" 43755,"Pink SHAMpagne 1 cup sparkling apple cider 1/2 cup cranberry juice 1/2 cup raspberry-flavored club soda Fresh raspberries, for garnish Special equipment: 2 chilled Champagne flutes Instructions: Combine the sparkling apple cider, cranberry juice, and club soda in a small pitcher. Put a few raspberries in each Champagne flute and fill to the top with the SHAMpagne mixture.; ","[Champagne, Prosecco]" 43756,"Bananas Foster 1 stick salted butter 1 cup packed dark brown sugar 1/2 cup heavy cream 2 bananas 1/2 cup chopped walnuts or pecans 1/2 cup dark rum Dash cinnamon Vanilla Ice Cream, for serving Instructions: Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine. Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it. Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately. Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster. ","[Chardonnay, Riesling, Moscato, Merlot]" 43757,"Roast Chicken Dinner with Roasted Garlic Gravy 2 (4 to 5 pound) chickens, washed and dried 4 tablespoons chopped fresh thyme leaves Salt and freshly ground black pepper 1 stick softened butter 2 heads, plus 4 cloves garlic 12 small potatoes, halved 4 small onions, peeled and quartered, attached at root end Extra-virgin olive oil, for liberal drizzling 6 sprigs rosemary, leaves finely chopped 1 tablespoon fennel seeds or fennel pollen 1 lemon, halved 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved 2 limes, halved Instructions: Preheat the oven to 475 degrees F. Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter. Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes. Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping. For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43758,"KC's Shake Shake 2 cups milk
2 scoops chocolate ice cream 1 cup ice 1 tablespoon caramel 2 pieces Paula Deen's Cinnamon Scented Pound Cake, cut 3/4-inches thick, recipe follows Chocolate syrup, for glasses Whipped cream, for topping Macadamia nuts, crushed Recipe courtesy Paula Deen Nonstick baking spray with flour 2 sticks butter, softened 1 1/4 cups firmly packed brown sugar 1/2 cup granulated sugar 3 large eggs 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup milk Instructions: In a blender, combine the milk, ice cream, ice, caramel and cake. Pulse until smooth but chunky. Rim the inside of each glass with chocolate syrup. Top with whipped cream and nuts. Preheat the oven to 325 degrees F. Spray a 9-inch loaf pan with nonstick baking spray. Line the bottom of the pan with parchment paper, and then spray again. In a large bowl, beat the butter and sugars at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Gradually add to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined. Spoon into the prepared pan.
Bake for 45 minutes. Then loosely tent with aluminum foil. Bake until a wooden pick inserted in center comes out clean, 26 to 30 minutes longer. Cool in pan for 10 minutes, and then remove from the pan and cool completely on a wire rack. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 43759,"Diver Scallop Ceviche 6 Key limes, zested and juiced 1/4 cup crushed pineapple 2 tablespoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground cayenne 1/2 teaspoon ground ginger 1 teaspoon honey 1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality 1/4 cup diced red onion 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 1/2 minced, seeded jalapeno 2 tablespoons fresh minced cilantro leaves Salt and freshly ground black pepper 2 cups corn tortilla chips Instructions: Combine lime zest, juice, pineapple, olive oil, spices, and honey. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours. Serve with tortilla chips. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 43760,"Zucchini Bread Pancakes 1/3 cup walnuts 1 large zucchini (about 12 ounces)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1/3 cup dark brown sugar
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1 large egg, at room temperature
Vegetable oil, for the skillet
Salted butter, for serving
Maple syrup, for serving Instructions: Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet. Spread the walnuts in a single layer on another rimmed baking sheet. Bake, shaking halfway through, until toasted and fragrant, about 35 minutes. Let cool, then chop. Do not turn off the oven. Meanwhile, line a medium bowl with a kitchen towel. Grate the zucchini in a food processor using the grater attachment to yield 2 cups (see Cook\u2019s Note). Transfer the grated zucchini to the towel-lined bowl and gather the sides to make a bundle. Squeeze out as much liquid from the zucchini as possible. Discard the liquid and set the zucchini aside. Whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and kosher salt in another medium bowl. Whisk together the buttermilk, brown sugar, melted butter, vanilla and egg in a large bowl. Stir in the grated zucchini. Fold in the flour mixture until just combined. Let the batter rest for 10 minutes. Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil. Ladle 1/4 cup of the batter onto the skillet to make a pancake (the batter is fairly thick, so you may need to spread it a bit). Make 1 or 2 more pancakes, taking care to space them apart evenly. Cook until the edges begin to brown and bubbles break the surface of the pancakes, 2 to 3 minutes. Flip with a spatula and cook 2 to 3 minutes more. Transfer to prepared rack and place in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm with salted butter, the toasted chopped walnuts and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43761,"Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce 3 tablespoons olive oil 8 cloves garlic, peeled 1 red bell pepper, roasted, peeled and coarsely chopped 2 ancho chiles, soaked in boiling water until soft, seeded 1 slice white bread, crust removed, cut into small cubes 1/4 cup red wine vinegar 1/2 cup walnuts, divided 1/4 cup golden raisins, divided 1/4 cup dried apricots, coarsely chopped 2 pork tenderloins (1 1/2 pounds each) butterflied Salt and freshly ground pepper Walnut Romesco 2 tablespoons olive oil 2 tablespoons unsalted butter 1/2 cup thinly sliced shallots 2 tablespoons sugar Salt and freshly ground pepper 1/2 cup red wine 1/2 cup white wine 1 cup coarsely chopped dates 5 cups homemade chicken stock 1 tablespoon molasses Instructions: Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper. For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing. For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm. To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]

" 43762,"Healthy Broccoli Roman Style 1 bunch broccoli, cut into florets, stems peeled and sliced 2 teaspoons plus 1 tablespoon olive oil
2 tablespoons whole-wheat panko breadcrumbs 5 garlic cloves, sliced 1/3 cup white wine Pinch red pepper flakes Kosher salt Zest of 1/2 lemon Instructions: Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels.
Heat 2 teaspoons of the oil over medium-high heat in a small saucepan. Add the panko and cook, stirring, until the panko is just lightly toasted, 2 to 3 minutes. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it just turns golden around the edges, about 3 minutes. Stir in the wine, pepper flakes and broccoli. Sprinkle with salt and cook, stirring frequently, until the broccoli is heated through and the wine has evaporated, about 5 minutes. Transfer to a platter and sprinkle with the panko and lemon zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43763,"Far Western Salsa 3 (28-ounce) cans whole peeled tomatoes 1 (3 1/2-ounce) can green chiles, diced 3 cloves garlic, minced 1 yellow onion, diced 2 teaspoons Susie Q's Santa Maria Seasoning, recipe follows 2 to 3 drops hot sauce (recommended: Tabasco sauce) Salt Black pepper Garlic powder Parsley, minced Sugar Instructions: In a bowl, mix together all ingredients, making sure to break up the tomatoes to your desired consistency. Chill for at least 30 minutes and then serve with your favorite chips. Blend all ingredients, to taste, together in a small bowl. Use to season your salsa. ","[Zinfandel, Tempranillo, Malbec, Garnacha]" 43764,"Eyeball Cake Pops 3 cups finely crumbled cake in your choice of flavor (about half of an 8-inch cake layer) 1/2 cup American Buttercream Frosting in your choice of flavor, recipe follows 16 ounces white chocolate discs 4 ounces red chocolate discs 4 ounces black chocolate discs Green chocolate discs, for the eyes
6 cups confectioners' sugar, or more as needed 4 sticks (1 pound) butter, or more as needed, softened
1/4 cup whole milk
1 to 2 teaspoons pure vanilla extract (or any other flavor)
Pinch kosher salt
Instructions: For the cake pops: Line a baking sheet with parchment paper and set aside. Combine the cake crumbs and frosting in a large bowl. Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls. Roll the mixture into 12 balls and place on the prepared baking sheet. Freeze until almost solid, 20 to 30 minutes. For the decoration: When ready to decorate, melt the white chocolate discs in a double boiler and keep warm. Melt the red and black chocolate discs in small bowls in the microwave. Remove the cake pop balls from the freezer and insert a plastic or metal fork into each. Dip the tines of another fork into the red chocolate and wave over the bowl of white chocolate to make flecks and drizzles. Insert cake pops into the white chocolate and swirl to coat completely. Let any excess drip off, then place a green chocolate disc in the center to form the iris of the eye. Set down on the prepared baking sheet and allow to set while you repeat with the remaining cake balls. Dip the back of a skewer into the black chocolate and make a large dot in the center of the green on each pop. Clean the skewer, dip into the white and make a small dot to the side of the black. Allow to set completely at cool room temperature or in the refrigerator until ready to serve. In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla and salt, and whip on low speed until incorporated. Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Use immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43765,"Tofu Red Curry with Rice Noodles 1 8-ounce package brown rice pad thai or stir-fry noodles 1/4 cup Thai red curry paste 1 14-ounce can light coconut milk 1 2-inch piece fresh ginger, peeled and cut into thin matchsticks 1 tablespoon packed brown sugar 2 cups peeled chopped butternut squash (1-inch pieces) 2 cups haricots verts, trimmed and halved
1 red bell pepper, thinly sliced 1 tablespoon fish sauce Kosher salt 1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes Fresh basil and lime wedges, for serving Instructions: Cook the noodles as the label directs. Drain and set aside. Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes. Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.
","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 43766,"Gnocchi with Tomato, Basil and Olives 2 tablespoons unsalted butter 1/2 cup pitted Gaeta olives or other large green olives 1 1/2 cups tomato sauce 6 quarts salted water 1 recipe gnocchi 1/2 cup freshly grated Pecorino Romano cheese 5 fresh basil leaves, washed, dried and shredded Salt and pepper Instructions: In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from heat and set aside. Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Drain the gnocchi. Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Season with salt and pepper to taste. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 43767,"Buttermilk-and-Blue Waffles with Buffalo Whiskey Crispy Chicken Butter or nonstick cooking spray, for greasing the waffle iron 2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
8 ounces (about 1 1/2 cups) smoked blue cheese crumbles or blue cheese of your choice, crumbled
3 cups all-purpose flour 1 tablespoon smoked paprika
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons granulated onion
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons baking soda
1 quart (4 cups) buttermilk 2 tablespoons hot sauce
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons ground celery seed
1 teaspoon smoked paprika
1 teaspoon ground black pepper
Oil, for frying 8 boneless, skinless chicken thighs
Buffalo Whiskey Sauce, recipe follows Sweet pickle chips, for garnish Chopped scallions, for garnish
1/2 cup hot sauce, such as Frank's Red Hot 1/4 cup maple syrup or honey
3 shots (4 1/2 ounces) bourbon whiskey
3 tablespoons butter
3 tablespoons tamari
2 tablespoons Worcestershire sauce 4 cloves garlic, finely chopped
Instructions: For the waffles: Preheat a waffle iron and keep a little melted butter or cooking spray on hand to grease it. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl, then whisk the wet ingredients into the dry. Stir in the blue cheese crumbles. Set the batter aside. For the seasoning flour: Mix together the flour, paprika, salt, cumin, mustard, granulated onion, black pepper, cayenne and baking soda, and divide between 2 plates or shallow bowls. For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, paprika and pepper, and divide between 2 plates or shallow bowls. For the fried chicken: Set a rack into a baking sheet. Heat a few inches of oil in a Dutch oven or deep-fryer to 365 degrees F. Coat the chicken in the brine, then the flour, then the brine and flour a second time; shake off excess and place on the rack. Grease the waffle iron. Add the batter and cook on high until deep golden. Cut into 4 waffles. Repeat until the batter is finished. Fry the chicken in batches, stirring occasionally, until deep golden and cooked through, 8 to 10 minutes. Top the waffles with 2 pieces of chicken and some Buffalo Whiskey Sauce. Garnish with a few pickle chips and some scallions. In a small pot, melt together the hot sauce, maple syrup, whiskey, butter, tamari, Worcestershire and garlic. Simmer to thicken, then remove from the heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43768,"Crockpot Stuffing | Slow-Cooker Sausage Stuffing 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces plus more for greasing the slow cooker 1 large crusty loaf of French bread or two baguettes (not sourdough), cut into 1-inch pieces and staled overnight (about 14 cups) 1 large onion, cut into 1/4-inch pieces (about 2 cups) 2 medium carrots, cut into 1/3-inch pieces (about 1 heaping cup) 2 stalks celery, cut into 1/3-inch pieces (about 1 cup) 1 1/2 teaspoons finely-minced fresh thyme leaves Kosher salt and freshly ground black pepper 1 cup low-sodium chicken broth 1 pound sweet Italian sausage, casings removed 2 tablespoons roughly-chopped fresh flat-leaf parsley Instructions: Lightly grease the bottom and sides of a 6-quart slow cooker with butter. Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing. Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 43769,"Cold Sorrel Soup 2 tablespoons unsalted butter 1 large onion, thinly sliced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 bunches sorrel, stems trimmed and washed 1 1/2 cups half and half 2 cups water Dash of Tabasco pepper sauce 1 teaspoon fresh lemon juice Instructions: Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked. Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43770,"Pizza Dough 1 teaspoon honey 1 teaspoon active dry yeast
1 cup warm water
2 cups plus 3 tablespoons '00' flour, or more as needed
1 teaspoon kosher salt
Extra-virgin olive oil, for oiling the bowl
Instructions: Stir the honey and yeast into the warm water in a small bowl and let sit 3 minutes to make sure the yeast is alive (it should foam and start to bubble). Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix until the dough starts to pull away from the sides of the bowl but still remains soft and slightly sticky at the bottom of the bowl, about 10 minutes. Add an extra tablespoon of flour at a time if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place until doubled in size, about 1 hour. Knock down the dough. Cut into 2 equal pieces if making small pizzas or simply reform into a ball if making one large; allow the dough to proof for 1 additional hour. The dough is now ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43771,"Calabrian Cracked Olives 2 pounds green Sicilian olives 1 cup olive oil 1/2 cup sweet California chili powder 1/4 cup chopped parsley leaves 2 tablespoons minced garlic Splash sherry vinegar Instructions: Place Sicilian green olives in a resealable plastic bag, hit with mallet or hammer to crack the olives. Add olive oil, chili powder, parsley, garlic and vinegar. Mix well and serve. ","[Aglietto, Vermentino, Garnacha, Tempranillo]" 43772,"Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds Wooden skewers (4-inch) 24 large shrimp 1/2 cup light soy sauce 2 cloves garlic, finely chopped 1 tablespoon grated fresh ginger 1 tablespoon toasted sesame oil 2 tablespoons white wine vinegar 1 tablespoon fresh lime juice 1/4 cup peanut oil, plus extra for drizzling Salt and pepper 2 tablespoons toasted sesame seeds Instructions: Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat. Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper. Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43773,"Moro (Black Bean and White Rice) 2 cups uncooked black beans 2 bay leaves 1 tablespoon oregano Salt and pepper to taste 1/4 cup lard 1 cup bacon, diced 1 cup chorizo, diced 1 cup ham, diced 1 white onion, diced 1 red and green bell pepper, diced 1 tablespoon chopped garlic 1 tablespoon cumin 1 cup rice 1 banana leaf Instructions: Preheat oven to 350 degrees. Cook black beans in water with bay leaves, oregano and salt until done, approximately 1 hour. Strain and keep the liquid. Heat lard in a medium sized saute pan over medium heat and cook bacon until it begins to render fat. Add chorizo, ham, onions, peppers, and garlic. Cook for 5 minutes, then add cumin. Next add cooked beans, rice, and reserved bean liquid. Cover with a banana leaf and place in oven. Cook for approximately 20 minutes or until rice is done and all the liquid is incorporated.; ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 43774,"Chocolate Butler 5 pounds bittersweet chocolate, tempered 5 pounds white chocolate, tempered 1 pounds milk chocolate, tempered Cocoa butter Powdered food coloring, as desired Modeling chocolate Vegetable oil, for glossing the coat Instructions: There are a few things you can do in advance to make this centerpiece easier to make. Draw the butler design on a piece of paper. Take the original to a copy shop and have it enlarged to the size you would like to make. This will be as a template for the butler base and the butler's body. My butler was 10-inches wide and 26-inches tall. You may wish to transfer the design onto foam board. Cut around the silhouette of the butler. Make the butler base and the butler body: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a large sheet of acetate or several pieces of parchment paper. When the chocolate begins to set, use a sharp paring knife to trace around the silhouette. When the chocolate is set, peel off the acetate or paper. Repeat this using white chocolate. Tip: Making the base and body thicker than 1/4-inch will make it easier to handle and less likely to break. Pour tempered dark chocolate onto the dark chocolate butler. Place the white chocolate butler on top of this piece. Press gently. Use an X-acto knife to cut the template into the pieces. My template was cut into 6 pieces: a head, the hand, a bowtie, the body with arm, a shirt and the lapels. These pieces are used to \dress\ the butler and to give him the chocolate accents. Make the coat and lapels: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a large sheet of acetate or several pieces of parchment paper. When the chocolate begins to set, use a sharp paring knife to trace around the coat and the lapels. The side of the chocolate that touches the acetate will be the finished side so, remember to use the reverse side of the template. When the chocolate is set, peel off the acetate or paper. Make the bowtie and shirt: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate onto a piece of acetate. When the chocolate begins to set, use a sharp paring knife to trace around the bowtie and the shirt. The side of the chocolate that touches the acetate will be the finished side so, remember to use the reverse side of the template. When the chocolate is set, peel off the acetate or paper. Use a paintbrush to apply red dots onto the bowtie. Make the buttons: Use a cornet filled with tempered milk chocolate and pipe rounds of chocolate onto a piece of acetate. Let the chocolate set. My butler had 1 large button and 3 smaller buttons. Use the tip of a sharp knife to mark the holes in each button. Use tempered chocolate to glue the buttons into place. Make the lips and mustache: Use modeling chocolate to form the lips and mustache. Add a drop of red food coloring to a small piece of white molding chocolate and work in the color until it is pink. Form the lips. Use dark modeling chocolate to form the mustache. Make the base: Use flexible aluminum strips or very large cake ring to form a base. The base I made was 13 inches in diameter. Place it on a parchment paper lined surface. Pour tempered chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a piece of acetate into a tube that is 11 1/2 inches long and 3 inches in diameter and tape it closed. Set the tube on end and fill with dark chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tube to be sturdy because the butler will rest against it. Allow the chocolate tube to set until hard. Remove the acetate. Use a hot knife to trim the base of the tube so it is flat. Then use the knife to scar the bottom. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it. Make the tray: Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate over a sheet of parchment paper. Let the chocolate set slightly. Use a paring knife to trace around an 8-inch cake circle. When the chocolate is set, peel off the acetate. Finishing the details: Paint the eyes, eyebrows, chin and nose outline onto the face of the butler. You can also add some lines on his hand to give it a sense of action. Fill a cornet with milk chocolate and use it to paint hair on the butler's head. Use tempered chocolate to glue all of the pieces into place. Start with the coat. Place some tempered chocolate directly onto the butler under the coat piece. Add the shirt. Then add the lapels. Use tempered chocolate to glue the bow tie into place. Add the lips and mustache into place. Use a pastry brush to gloss the butler's coat with some vegetable oil. This will make his coat shiny. Stand the butler on end and adhere him to the base with tempered chocolate by resting the butler against the support pole. Use a hot knife to make a 90-degree indentation in the butler's hand and on the tray. Use these notches as a guide and adhere the tray into place with more tempered chocolate. Place hors d'oeuvres on the tray and the butler is ready to serve you! SOURCE: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333 Molding Chocolate: Beryls ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 43775,"Pistachio Butterfi\u2026You Know 142 grams (1 cup) roasted, salted pistachios 260 grams (1 1/4 cups plus 1 1/2 teaspoons) sugar, divided
14 grams (1/2 cup) corn flakes
110 grams (4 fluid ounces) water
64 grams (3 tablespoons plus 1/2 teaspoon) light corn syrup
1 teaspoon vanilla extract
454 grams (1 pound) high-quality milk chocolate, in couverture discs or finely chopped bars Instructions: Heat oven to 200 degrees F. Line a half sheet pan with a silicone baking mat. Take the pistachios and 35 grams (2 1/2 tablespoons) of the sugar for a spin around your food processor, until the mixture appears damp and thick and begins to clump up, 1 to 2 minutes. (You'll need to stop two to three times to scrape the sides and bottom of the bowl with a rubber or silicone spatula.) Add the cornflakes and pulse until crushed and the mixture is fairly uniform, 5 to 10 pulses. Transfer to a bowl and set aside. Combine the water, corn syrup and vanilla in a small (2-quart) saucepan. Place on the stovetop, then pour the remaining 225 grams sugar into the center of the pot so that it forms a mound. Turn the heat to medium until the mixture reaches a rolling boil. Swirl the pot occasionally to help the sugar dissolve completely. Continue boiling the syrup, without stirring, until the mixture registers 275 degrees F, 8 to 12 minutes. Reduce the heat to low and continue cooking until syrup reaches 285 degrees F, another 30 to 60 seconds. Immediately remove from the heat and carefully pour out in a rectangle in the center of the prepared sheet pan. Tilt the sheet pan, working the syrup into a rectangle measuring roughly 12-by 9-inches. Turn the sheet pan so that the short side is facing you, then evenly spread the pistachio mixture over the bottom two-thirds of the candy. Using the mat, fold the candy as you would a business letter, folding the empty third over the middle, then folding that over the bottom third creating three layers of candy and two of pistachio filling. (If the mixture sticks to the mat, let sit for 2 to 3 minutes longer to continue to cool; it will release when it's ready. You can also use a plastic dough scraper to help.) Fold the packet in half widthwise to form a 5- by 4 1/2-inch rectangle, then move to the oven for 5 minutes. Remove the mat, with the candy still on it, from the sheet pan and on to the counter. Use a rolling pin to roll it back out to a 12- by 9-inch rectangle. It will take some force and patience and it won\u2019t necessarily be pretty but, again, you should not hear the candy cracking. (You may see some of the pistachio mixture coming through the sugar mixture, but that is okay; continue with the recipe.) If you do hear cracking, return the candy, on the mat, to the sheet pan and place in the oven to heat up for another few minutes. Once the candy is rolled out, repeat the folding process from step 5. Return the mat and candy to the sheet pan, and then back in the oven for another 3 to 5 minutes. Repeat step 6 once more, then return the candy to the oven to soften one last time. Now use the rolling pin to roll the candy about 1/4-inch-thick. Transfer the candy (not the mat) to a piece of parchment paper and place on cutting board. Trim the edges, if desired, then use a chef's knife to slice into 24 to 32 fun-sized candies. Wipe off the silicone baking mat and return it to the sheet pan. Place next to the board with the candies. Place a folded kitchen towel right next to the stovetop. Place a second folded kitchen towel in the bottom of a high-sided saute pan or large skillet and add about 1-inch of water. Turn the heat under the saute pan on to medium-high and let the water come to a bare simmer, then reduce the heat as low as it will go. Place the chocolate in a metal bowl that will fit in the saute pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 88 degrees F. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above 88 degrees F, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping. Place a piece of candy into the bowl of chocolate and, using a fork, flip it over to coat both sides. Pull the candy from the chocolate, then tap the fork on the side of the bowl to remove as much excess chocolate as possible. Transfer to the silicone mat and repeat with the remaining candies. (If the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above 88 degrees F.) Rest the candies at room temperature until the chocolate hardens, up to 1 hour. Devour or store in an airtight container at room temperature for up to a month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43776,"Cheesy Loaded Potato Bites 1 1/2 pounds marble or baby potatoes 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
One 8-ounce bag shredded processed cheese (or 8 ounces processed cheese, cut into small cubes) 6 slices crisp-cooked bacon, crumbled
2 tablespoons sliced chives
Instructions: Preheat the oven to 425 degrees F. In a large bowl, combine the potatoes, oil and salt and pepper to taste and toss to coat. Transfer to a baking sheet and roast until tender and easily pierced with a fork, 20 to 25 minutes. Meanwhile, combine the milk, garlic and onion powders and cayenne in a small slow cooker or pot. Add the cheese and heat on high if using a slow cooker (or over low heat if using a pot) until the cheese is melted, 15 to 20 minutes. Whisk to completely blend the mixture. Stir in three-quarters of the bacon and chives (reserve the remaining bacon and chives for garnish). Stir in the roasted potatoes and gently mix until completely coated with the cheese sauce. Top with the remaining bacon and chives. Serve hot with cocktail picks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43777,"Greek Easter Bread 1 envelope active dry yeast (2 1/4 teaspoons) 5 1/2 cups all-purpose flour, plus more for dusting 1/2 cup sugar 1 1/3 cup milk 5 tablespoons unsalted butter, plus more for greasing bowl 1 teaspoon fine salt 2 large eggs, lightly beaten, plus 1 egg lightly beaten for egg wash 2 teaspoons ground fennel seed 1/4 teaspoon almond extract 3 hard-cooked eggs, dyed red Vegetable oil, for rubbing Instructions: Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
Punch down the dough.
Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43778,"Doughnuts 3/4 cup milk, warmed 1/2 ounce dry yeast 2 1/2 cups all-purpose flour 2 eggs 1 tablespoons butter, softened 1/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon vanilla Instructions: Preheat corn oil to 350 degrees F.
Begin by combining the warm milk and yeast in a mixing bowl with a dough hook. Add the flour, eggs, butter, sugar, salt, and vanilla. Mix until all ingredients are incorporated. Cover dough with plastic wrap, and let it rise for 30 minutes.
Remove dough from bowl, and place on a lightly floured surface. Shape or roll out dough, and cut into desired shapes. Carefully place a few doughnuts at a time in fryer, and fry for approximately 3 minutes, or until golden brown.
To serve, glaze or garnish with chocolate, raspberry, or any of your favorite fillings and toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43779,"Summer Scallop and Shrimp Coctel 1/2 pound jumbo sea scallops, (6 to 8) 1/3 cup finely chopped red onion 1/4 cup clam-tomato juice (recommended: Clamato) 1/4 cup ketchup 1/4 cup fresh lime juice 3 tablespoons chopped fresh cilantro 1 teaspoon seeded and finely chopped serrano cl, from about 1/2 serrano cl 1 teaspoon bottled hot sauce 1/2 pound cooked small shrimp, shelled, deveined and tails removed Salt and freshly ground black pepper Saltines or tortilla chips, for serving Instructions: Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes. Drain well and chill for about 30 minutes, or up to overnight. Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated. Season with salt and pepper. Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine. Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43780,"Linguine with Seafood 1 pound linguine 2 tablespoons salt, plus 1 1/2 teaspoons 6 tablespoons extra-virgin olive oil 1 cup finely chopped yellow onion 2 tablespoons thinly sliced garlic 1/2 teaspoon Italian Essence 1 teaspoon crushed red pepper flakes 1 cup dry white wine 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes 1 pound rock shrimp, peeled and deveined 1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded 1 pound mussels, scrubbed and debearded 1/4 cup chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves 1/3 cup grated Parmesan Instructions: Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil. Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce. While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43781,"Mission Fig Clafouti 1/2 cup unbleached all-purpose flour 1/3 cup plus 2 teaspoons granulated sugar 1/4 teaspoon ground cinnamon Pinch salt 3 eggs, plus 1 egg yolk 1 cup milk 1/4 vanilla bean, split lengthwise 2 tablespoons unsalted butter 1 1/2 cups black mission figs, halved 2 tablespoons granulated sugar 1 teaspoon grappa, Calvados, or other fruit brandy Confectioners' sugar, for dusting 1/3 cup creme fraiche Instructions: Preheat the oven to 400 degrees F. Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan. Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven. Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43782,"Green cl Sauce 2 poblano peppers, stemmed, seeded and coarsely chopped 7 small tomatillos, husked and scrubbed (about 3/4 pound) 1 jalapeno pepper, chopped 1 small red onion, chopped 3 cloves garlic, unpeeled 3 tablespoons canola oil Kosher salt and freshly ground pepper 1/2 cup chopped fresh cilantro 1 tablespoon honey Instructions: Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes. Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43783,"Mexican Tortilla Pizza 4 corn tortillas, or whole-wheat tortillas (6-inches in diameter) 1/2 cup Black Bean Dip, recipe follows 1 large tomato, seeded and diced 1 cup shredded green cabbage 1/4 cup chopped fresh cilantro leaves 2 teaspoons olive oil 1/2 medium onion, diced 1 clove garlic, minced 1 tablespoon minced jalapeno pepper 1 (15-ounce) can black beans, drained and rinsed 2 tablespoons lime juice 1/4 teaspoon ground cumin 2 tablespoons coarsely chopped fresh cilantro leaves 1 tablespoon water Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges. Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more. Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 43784,"Cauliflower and Arugula Salad 6 slices bacon, cut into small pieces 1 cauliflower, trimmed, cut into small pieces and blanched 1/4 cup butter 1 teaspoon honey 2 tablespoons good quality red wine vinegar 4 cups arugula 1 shallot, thinly sliced 2 tablespoons olive oil Salt and freshly ground black pepper 1/4 cup pine nuts Instructions: In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside. Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside. Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste. When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 43785,"Harvest Pancakes 1/2 cup ground nuts (or walnuts) 1 tablespoon sugar 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1 cup milk (you can use nonfat or 2 percent) 1/2 cup steamed and mashed winter squash (about 1/2 pound uncooked. I love \sweet dumpling) 2 slightly beaten egg yolks 1 tablespoon cooking oil 2 egg whites Instructions: Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 43786,"Refrigerated Banana Pudding 3/4 cup granulated sugar, plus 2 tablespoons 3 tablespoons cornstarch 1/4 teaspoon kosher salt 2 large eggs 1 large egg yolk 2 cups whole milk 3 tablespoons unsalted butter, cut into 6 pieces and chilled 1/2 teaspoon vanilla extract 45 vanilla wafers 4 ounces banana liqueur 3 ripe bananas, peeled and sliced into 1/4-inch rounds 1 tablespoon freshly squeezed lemon juice 1 cup heavy whipping cream, very cold Instructions: Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours. Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes. Toss the banana slices with the lemon juice in a small bowl and set aside. Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding. Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 43787,"Roasted Butternut Squash Soup 2 butternut squash 4 ounces maple syrup Salt Pepper Cinnamon 1 tablespoon canola oil 1 medium-sized white onion, medium dice 1 leek --white part only, medium dice 3 cloves garlic, sliced 2 sweet potatoes, peeled and diced 1 sprig thyme 1 cup sherry wine 1 1/2 quarts water 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon White pepper 2 cups soy milk Parsley for garnish Instructions: Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft. Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir. Add the roasted squash meat (not skin) and stir. Add wine, water, nutmeg and cinnamon. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth. Put soup back into pot and whisk in soy milk and remaining maple syrup. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 43788,"Mojave Madras 1-ounce orange vodka 1-ounce mango rum Fresh lime juice 1 part cranberry juice 1 part orange juice Lime wedge, for garnish Instructions: To an ice filled pint glass, combine all the ingredients, except the lime wedge. Shake quickly and pour into a serving glass. Garnish with a lime wedge and serve. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Moscato]" 43789,"Porcini-Rubbed Rib-Eye 3 tablespoons kosher salt 2 tablespoons dried porcini mushroom powder 2 tablespoons brown sugar 1 tablespoon garlic powder 1 teaspoon cayenne pepper Two 2 1/2-inch-thick bone-in rib-eye steaks Extra-virgin olive oil, for oiling the steaks 1 head garlic, top sliced off 4 sprigs thyme 4 tablespoons unsalted butter Instructions: Preheat the oven to 425 degrees F. Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes. Heat a saute pan or cast-iron skillet over high heat until very hot. Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter. Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 43790,"Tenderloins 1 cup beer 1 quart skim milk 10 (1 pound) pork tenderloins Oil 3 cups crushed crackers 2 cups flour, plus 2 cups 1/2 cup ground black pepper 1/4 cup chopped garlic 1 teaspoon salt 2 teaspoons white pepper 4 cups fresh bread crumbs Instructions: In a large bowl, combine beer and milk. Add pork and marinate pork for 1 hour, minimum. Refrigerate if marinating for longer. Preheat a deep fryer or a large pot of oil to 370 degrees F. In a large bowl combine the crackers, 2 cups flour, pepper, garlic, salt, white pepper, and bread crumbs. Remove pork from marinade and coat lightly with plain flour. Dip in marinade and coat with breading mix. Deep fry tenderloins until golden brown and cooked to desired temperature, about 5 to 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Gavi]" 43791,"Baked Spinach Sandwiches 2 tablespoons olive oil 1 onion, minced 2 garlic cloves, minced 1 pound spinach, cleaned 1/2 pound feta cheese 1/4 cup pine nuts, toasted Salt 2 (12-inch) hoagie buns Instructions: Preheat oven to 350 degrees F. Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool. Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes. Unwrap and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43792,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 43793,"Cast Iron Frittata From Craftsman And Wolves 3/4 cup heavy cream 3/4 cup creme fraiche 1/3 cup grated Parmesan 1 teaspoon salt 1/2 teaspoon ground white pepper 12 eggs 1 cup mixed vegetables 1 tablespoon canola oil Instructions: Preheat your oven to 350 degrees F. Make the frittata base by mixing together the heavy cream, creme fraiche, Parmesan, salt, white pepper and eggs. Set aside in the fridge. At Craftsman and Wolves, we like to use fresh seasonal vegetables in our frittata. However, the wonderful thing about this dish is you can use whatever is in your fridge. Start by either sauteing or roasting your vegetables. If you are sauteing, you can use the same pan to cook the frittata. If you have leftover vegetables, make sure to thoroughly warm them in your frittata pan before adding the egg mixture. This will keep the vegetables from sticking to the bottom of the pan when you serve the frittata. Once your vegetables are cooked, set a 9-inch pan over medium-high heat. Evenly coat the canola oil around the sides and bottom of your pan. When the oil starts to smoke a little, turn down the heat to medium and add your vegetables so that they form a even layer on the bottom of your pan. After 1 minute, add your frittata mixture. It should sizzle up the side of the pan. Turn your heat down to medium-low and let the frittata cook. Once the edges of the frittata are set, transfer to the oven and cook just until the center is set, 16 to 20 minutes. Allow the frittata to cool for 5 minutes, and then run a butter knife around the side to loosen it from the pan. Invert onto a cutting board and cool 10 minutes. Re-flip the frittata onto a plate, cut into 4 to 6 slices and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43794,"Manti with Yogurt Sauce 2 tablespoons olive oil 1 large onion, finely chopped 1 pound ground lean lamb 1/2 cup chopped fresh flat-leaf parsley Salt and pepper to taste 2 cups all-purpose flour plus additional for rolling 1 teaspoon salt 1 large egg 1/2 cup water plus a little more if necessary 2 cups plain whole-milk yogurt (preferably made from sheep's milk) 4 garlic cloves, mashed to a paste with 1 teaspoon salt 1/2 stick (1/4 cup) unsalted butter 3/4 teaspoon fine quality sweet paprika Coarse salt to taste 4 dashes hot red pepper sauce, or more to taste Shredded fresh mint leaves for garnish Instructions: To make the filling: Heat the olive oil in a large, heavy skillet over moderate heat until hot but not smoking. Stir in the onion and cook, stirring, until softened, about 5 minutes. Stir in the lamb and the parsley, and cook, stirring and breaking up any lumps, until the lamb changes color. Remove from heat and generously season with salt and pepper. Set aside. To make the pasta: Sift the 2 cups of flour and salt together into a bowl. Make a well in the center and place the egg and 1/2 cup water in the well. Work the dough with your hands or a wooden spoon into a smooth dough. (You might find that you will need more water if you are rolling the pasta by hand and less if you are using a hand-turned pasta machine.) Knead the dough for at least 10 minutes until smooth and elastic. Cover the dough with a towel and let rest for 1 hour. Divide the dough into 4 pieces. Roll out each piece to 1/16-inch thick with a rolling pin or a pasta machine, and cut into 3-inch squares, discarding the uneven edges. Place 1 to 2 teaspoons filling into the center of each square. Moisten the entire outer edge with water, bring the 4 corners together in the center and pinch tightly to seal, then pinch together the 4 straight edges to seal completely (take care with this step, sealing the dumplings thoroughly will ensure that they will not become unsealed in the water and lose the filling). Repeat with remaining pasta and filling. Place the manti on a lightly floured baking sheet in a single layer. To make the yogurt sauce: Drain the yogurt at room temperature through a very fine mesh strainer over a bowl for 30 minutes and discard the whey. Stir together the yogurt and garlic in a bowl and let stand at warm room temperature until ready to use. To make the butter sauce: In a small skillet over moderate heat cook the butter until it is a very light brown, remove the skillet from the heat, and stir in the paprika, coarse salt to taste, and the hot red pepper sauce. In a large kettle of boiling salted water cook the manti, in batches, stirring to keep them from sticking together, about 7 minutes, or until the pressed together edges are al dente (they will the the longest to cook). Remove them when done with a long-handled sieve or a large slotted spoon and keep warm with a little of the warm cooking liquid. Serve the manti very hot in individual bowls, spoon some of the yogurt sauce, then drizzle some butter sauce and garnish with mint leaves. Pass the remaining yogurt sauce at the table. Drink: Cankaya Kavaklidere. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 43795,"Melon-Mint Prosecco 24 ounces mixed melon, cut into 1/2-inch cubes (buy pre-cut melon), plus more for garnish 18 fresh mint leaves, plus sprigs for garnish 1 cup melon-flavored vodka 1/2 cup melon liqueur 1 bottle Italian Prosecco, Asti, or extra-dry sparkling wine, chilled Instructions: In a blender, combine melon, mint leaves, vodka, and melon liqueur; blend until smooth. Pour into flutes or glasses, filling only half full. Fill the rest of the glass with Prosecco and garnish with a slice of melon and sprig of mint. ","[Prosecco, Moscato, Cava]" 43796,"My Big Fat Bumpy Life Cake Nonstick cooking spray 1 (14-ounce) can sweetened condensed milk, divided 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup butter flavored shortening 1 cup sugar 1 cup firmly packed light brown sugar 4 eggs 2 teaspoons vanilla extract 1 cup buttermilk 1/2 cup cocoa powder 1 cup hot water 1/4 cup butter flavored shortening Sweetened condensed milk (reserved from cake) 1 cup powdered sugar 1/2 cup miniature marshmallows, halved 1 cup coarsely chopped pecans 1/3 cup cocoa powder 3 tablespoons vegetable oil Instructions: Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with nonstick cooking spray and set aside. Measure out 1/3 cup of the sweetened condensed milk for using in the cake. Reserve the rest for the icing. Combine flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In the bowl of an electric mixer, combine the shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk, and vanilla; beat at medium speed until creamy and fluffy. Add buttermilk and cocoa powder and beat until blended. Add flour mixture and beat on low to blend. Then increase the speed to medium and beat for 5 minutes. Stir in hot water with a spoon until just blended. Pour batter into prepared bundt pan and bake for 35 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a serving plate, fluted side up. Cool cake for 20 minutes. Combine icing ingredients in the bowl of an electric mixer and beat at a medium speed until smooth. Stir the ingredients for the drizzle together until combined and set aside. Frost the warm cake with the icing and allow the hole in the middle to fill if you like. Sprinkle the marshmallows and pecans evenly over the icing. Combine the cocoa and vegetable oil. Decorate the cake with the chocolate drizzle. Serve warm or at room temperature. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]

" 43797,"Mac and Cheese 4 tablespoons (1/2 stick) unsalted butter, cubed, at room temperature, plus more for the pan 3 cups shredded aged or extra-sharp Cheddar 1 tablespoon sugar
1 teaspoon ground mustard
Kosher salt 1 pound elbow macaroni 2 1/2 cups whole milk 1 large egg 4 ounces pancetta, finely diced (about 1 cup)
1 cup grated Parmesan 1/2 cup panko breadcrumbs
1 tablespoon minced fresh flat-leaf parsley
Instructions: Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan. In a large bowl, combine the Cheddar, butter cubes, sugar, ground mustard and 1/2 teaspoon salt. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, a minute or so less than the recommended cooking time on the package. Drain well. While still hot, dump the macaroni into the Cheddar-butter mixture and toss to mix well. Meanwhile, in a small saucepan, bring the milk to a bare simmer over medium heat. In a medium bowl, whisk the egg briefly to break it up. Temper the egg by drizzling 1/2 cup of the warm milk in while whisking until incorporated. (This will prevent the egg from scrambling.) Mix the tempered egg and the remaining warm milk into the macaroni and stir well until everything is evenly coated. Pour the contents of the bowl into the prepared baking pan, spreading the macaroni and sauce evenly. In a medium bowl, toss together the pancetta, Parmesan, panko and parsley, and sprinkle over the top of the macaroni. (This will create a yummy crust.) Bake until golden brown and bubbling on top, and the pancetta is crispy, 25 to 30 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43798,"Caramel and Cashew Pull-Apart Bread with Coffee Ice Cream Nonstick cooking spray 1 1/4 cups muscovado sugar
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 teaspoon ground cinnamon
3/4 cup roughly chopped cashews, toasted
2 pounds Dinner Roll Dough, recipe follows, cut into about 40 pieces Coffee ice cream, for serving 4 cups all-purpose flour 2 tablespoons sugar
1 1/4 teaspoons salt
Two 1/4-ounce packages rapid-rise yeast
1 cup whole milk 1/4 cup unsalted butter, plus more for greasing 1 egg, lightly beaten Instructions: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease a 12-cup Bundt pan with cooking spray. Stir to combine the muscovado sugar and butter, then set aside. In a large bowl whisk to combine the granulated sugar and cinnamon. Coat 10 to 12 pieces of the dough in the cinnamon-sugar mixture and place the pieces in the bottom of the prepared pan. Sprinkle in 1/4 cup of the cashews. Drizzle with one-quarter of the butter mixture. Repeat the layering process two more times, and finish with a layer of the coated dough drizzled with the butter. Bake for 45 minutes. Cool the bread slightly, about 5 minutes, then turn out onto a plate or platter. Serve with coffee ice cream. In a large bowl, whisk to combine the flour, sugar, salt and yeast. In a medium saucepan, heat the milk and butter just until the butter melts. Stir the liquid into the flour mixture. Stir in the egg and mix until a shaggy dough forms. Turn the dough onto a work surface and knead until it is smooth and elastic, 5 to 8 minutes. Grease a large bowl with butter. Transfer the butter to the prepared bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43799,"Jerusalem Artichoke Soup with Lemon And Saffron 2 medium onions, 1/2-inch dice 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 1/2 pounds Jerusalem artichokes, peeled and quartered 4 cups chicken broth Salt, pepper 10 to 12 blanched almonds 2 tablespoon water Pinch saffron 1/2 lemon, juiced 2 tablespoons chopped fresh Italian parsley, with stems Instructions: Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

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 Salmon with Brown Sugar and Mustard Glaze 1 1/2 pounds salmon fillets, skin removed 1/4 cup brown sugar 2 tablespoons mustard 2" 43800,"Steak with Pesto Pierogi 1 1- to 1 1/4-pound flank steak 2 teaspoons Worcestershire sauce 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 cups chopped fresh kale 1/2 cup packed fresh basil, plus torn leaves for topping 1 clove garlic 1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice 1/4 cup grated Parmesan cheese 1 16-ounce box frozen pierogi (preferably potato and onion) 1/2 cup frozen peas Instructions: Preheat the broiler. Bring a large pot of water to a boil. Meanwhile, put the steak on a foil-lined baking sheet. Rub both sides with the Worcestershire sauce and 1 teaspoon olive oil; season generously with salt and pepper. Broil, turning once, until a thermometer inserted into the center registers 125? F to 130? F for medium rare, 4 to 6 minutes per side, depending on the thickness. Transfer to a cutting board to rest, about 10 minutes. Meanwhile, combine the kale, basil, garlic, lemon zest, a pinch each of salt and pepper and the remaining 3 tablespoons plus 2 teaspoons olive oil in a food processor. Mix, scraping down the food processor occasionally, until mostly smooth, adding 1 to 2 teaspoons water to thin the pesto as needed. Transfer the pesto to a large bowl and stir in 3 tablespoons Parmesan and the lemon juice; season with salt and pepper. Season the boiling water generously with salt. Add the pierogi and cook as the label directs, adding the peas during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain. Add the peas and pierogi to the pesto and stir well to combine, adding a few splashes of cooking water as needed to coat the pierogi evenly; season with salt and pepper. Thinly slice the steak against the grain and season with salt. Divide the steak and pierogi among plates. Sprinkle with the remaining 1 tablespoon Parmesan and torn basil. ","[Cabernet Sauvignon, Malbec, Syrah, Barolo]" 43801,"Name This Dish Dumplings 2 tablespoons vegetable oil 12 frozen pork dumplings 1/4 cup pizza sauce, plus more for serving 12 small slices pepperoni 12 small slices mozzarella cheese Torn fresh basil, for topping Instructions: Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings flat-side down and cook, undisturbed, until slightly browned on the bottom, about 3 minutes. Add 1/4 cup water to the skillet; cover and cook until the water is evaporated and the dumplings are crisp on the bottom, about 3 minutes. Transfer the dumplings to a foil-lined baking sheet. Top each dumpling with 1 teaspoon pizza sauce, 1 slice pepperoni and 1 slice mozzarella. Broil until the cheese is melted, about 1 minute. Top with basil. Serve with more sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43802,"Crab Tater Tots 2 tablespoons unsalted butter 1/4 cup all-purpose flour 1 large egg 1 cup mashed potatoes Canola oil, for deep-frying 1/2 pound lump crab meat Panko bread crumbs, for breading Kosher salt Instructions: In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees F. While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.) Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 43803,"Couscous Mango Mousse 1 cup water 3/4 cup couscous 4 tablespoons sugar 2 juice oranges, preferably Valencia 2 tablespoons Cointreau or other orange-flavored liqueur 1 ripe mango (about 1 1/4 pounds) 1 cup heavy (whipping) cream, chilled 1 teaspoon vanilla extract One 8-ounce container vanilla yogurt Instructions: In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.
Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside. Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.
Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
In a chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate.
Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 43804,"Focaccia 3 1/3 cups/1 lb 2oz/500g white bread flour, plus extra for dusting 2 tsp salt 1 14oz/7g sachet of active dry yeast 1/3 cup/3fl oz/80ml olive oil, plus extra for drizzling 2/3 to 1 cup/5 to 9fl oz/150 to 250ml warm water Vegetable oil or oil spray, for oiling 1 bunch of fresh rosemary Large pinch of sea salt Instructions: Dust a large flat baking sheet with flour. Put the flour in a large bowl and add the salt and yeast, then add the olive oil plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes, will see the dough begin to become \pillowy\ and more manageable. The more water that can be added (the full 1 cup/9fl oz/250ml is great), then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour, as it will make the dough too heavy. Knead the dough for about 10 minutes by hand on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than 1/4in/3/4cm). If the indent disappears by way of the dough springing back, then it is ready to shape. If the indent stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking sheet. Flatten it out to about 12in (30cm) long and 8in (20cm) wide. Cover the dough loosely with oiled plastic wrap, making sure it is airtight. Preheat the oven to 400 degrees F (200 degrees C). Leave the dough in a warm place for about 1 hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 1 1/2in (4cm) apart in rows across the dough, pressing right down to the bottom. Take 1 1/4in (3cm) long sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25 to 30 minutes, or until the bread is well risen, light golden brown and feels hollow when tapped underneath. Remove from the oven, drizzle with the remaining olive oil and let cool on the baking sheet. This is totally awesome when served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes, and cold meats, or with a steaming hot bowl of soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43805,"Creamed Chipped Beef 3 tablespoons unsalted butter, plus more if needed Two 8-ounce top sirloin steaks Kosher salt and freshly ground black pepper 1 1/2 cups sliced cremini mushrooms
1/2 cup diced yellow onion
3 cloves garlic, chopped
2 tablespoons all-purpose flour 1 teaspoon English mustard, such as Coleman's 1 cup milk
2/3 cup chicken broth
1/2 cup stout beer or Madeira wine 1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for garnish 4 slices thick-cut country bread
Instructions: Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes. Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms \weep,\ or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Preheat the oven to 425 degrees F. Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes. Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 43806,"A.1. Sweet Fire Porterhouse Pork Chops 2 Tbsp. oil 1-? tsp. chipotle cl pepper powder ? tsp. garlic powder 4 bone-in pork chops (1-? lb.), ? inch thick ? cup A.1. Original Sauce 3 Tbsp. brown sugar Instructions: MIX first 3 ingredients until blended; rub onto chops. Place in single layer in shallow pan. Refrigerate 30 min. Meanwhile, combine A.1. and sugar. HEAT grill to medium-high heat. GRILL chops 4 to 5 min. on each side or until done (145F), brushing with A.1. mixture for the last few minutes. Remove from grill. Let stand 3 min. before serving. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 43807,"Grilled Red Potatoes and Onions 4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds 1 red onion, peeled and cut into 1/2-inch rounds 1 sprig rosemary, leaves finely chopped 2 cloves garlic, smashed Pinch crushed red pepper flakes Kosher salt Extra-virgin olive oil Instructions: Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud. In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier. Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side. Remove from the grill and serve hot or at room temperature. Who knew you could grill a potato! ","[Syrah, Tempranillo, Garnacha, Barbera]" 43808,"Mushroom-Lamb Kofta 2 tablespoons extra-virgin olive oil, plus more for the grill 6 ounces oyster mushrooms, trimmed and very finely chopped Kosher salt and freshly ground pepper 1 pound ground lamb (or use beef) 1/4 cup finely chopped fresh parsley 1/2 small onion, grated and squeezed dry 1 clove garlic, finely grated 1 teaspoon ground cumin 1/2 teaspoon ground sumac 1/2 teaspoon dried oregano Hummus, baba ghanoush, warmed pita, tabbouleh and/or plain yogurt, for serving Instructions: Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled. Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet. Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 43809,"Pao De Queijo (Brazilian Cheese Bread) u3 cups tapioca flour 1 cup grated Asiago cheese
1 cup milk
1 cup vegetable oil, plus for oiling the pan
1 tablespoon salt
1 teaspoon minced garlic
3 eggs Instructions: Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil. In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed. Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes. Remove the pao de queijo from the muffin pan and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 43810,"Grilled Salmon Salad Orange Vinaigrette, recipe follows 20 asparagus spears 4 (6-ounce) salmon fillets 1/2 cup olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 pound baby salad greens 1 cup kalamata olives, sliced in half 2 oranges, peeled and segmented 1 small red onion, thinly sliced 2 oranges 1 tablespoon finely chopped shallots 1 teaspoon light brown sugar 1 tablespoon seasoned rice vinegar 1 cup canola oil 1/2 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon white pepper 1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*) Instructions: Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed. Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness. While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates. When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes. Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve. Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad. *Boyajian Orange Oil is available at specialty food stores. Yield: 1 1/2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43811,"Flour Tortillas 1/3 cup lard 1/2 cup cool water 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling 1 teaspoon kosher salt Instructions: Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times. Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds. Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour. Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel. Heat an electric nonstick griddle to 375 degrees F. Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43812,"The Chef's Favorite Lemon Tart 1 1/4 cups plus 2 tablespoons flour 1 tablespoon plus 1 teaspoon sugar 1/8 teaspoon salt 8 tablespoon cold unsalted butter 1 large egg yolk, beaten with 1 tablespoon milk 1 egg white, lightly beaten, reserved for baking 4 eggs 1 1/2 cups sugar 1/2 cup orange juice 1/2 cup lemon juice Zest of 1 lemon, grated Zest of 1 orange, grated 1/4 cup heavy cream Fresh berries Whipped cream Instructions: Preparation for the tart shell: In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat the oven to 350 degrees F. Line the shell with foil or parchment and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white. Hint: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry \bubbles up\ during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling. Preparation for the tart: When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over. Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial not to overbake this filling! Cool to room temperature before serving with berries and whipped cream. For serving: . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43813,"Pineapple Pudding Cakes Nonstick cooking spray 2 eggs 1/4 cup sugar One 8-ounce can pineapple chunks, drain and juice reserved 1/2 teaspoon vanilla extract 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 1/2 cup milk, skim or whole Instructions: Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray. Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43814,"Collard and Mustard Greens Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper 1 large bunch collard greens, soaked in cold water, rinsed, and drained 1/2 cup olive oil 4 tablespoons chopped garlic 1/4 cup vinegar 3 tablespoons sugar Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper 1 large bunch collard greens, soaked in cold water, rinsed, and drained 1/2 cup olive oil 4 tablespoons chopped garlic 1/4 cup vinegar 3 tablespoons sugar Instructions: Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43815,"Tuscan Shrimp with White Beans 3 cups canned Cannelloni white beans 1/4 cup plus 2 tablespoons extra-virgin olive oil 16 large shrimp, peeled (tail left on) and deveined 4 cloves garlic, sliced 1 small serrano cl, thinly sliced or 1/2 teaspoon chili flakes 1 cup peeled, seeded and diced fresh tomato, canned or fresh 1 cup whole basil leaves 1 tablespoon lemon juice Salt and freshly ground black pepper 2 tablespoons Italian flat-leaf parsley, chopped Best-quality extra-virgin olive oil, for drizzling Instructions: Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp. Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano cl or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley. Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 43816,"Wine-Poached Figs 8 ounces dried mission figs 1/2 cup red wine 1/4 cup sugar Kosher salt and freshly ground pepper 2 sprigs fresh thyme Cheese and sliced bread, for serving Instructions: Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices. ","[Rhone Blends, Tempranillo, Garnacha]" 43817,"White Hot Pizza Dip 1 head garlic 3 tablespoons extra-virgin olive oil All-purpose flour, for dusting 1 pound fresh pizza dough, at room temperature 8 ounces mascarpone, at room temperature 1/2 cup whole milk ricotta 3/4 cup grated Parmesan 8 ounces mozzarella, shredded off the block on large holes of a box grater Kosher salt 3 tablespoons unsalted butter, melted 2 tablespoons chopped fresh parsley 1 teaspoon garlic salt 2 teaspoons crushed red pepper flakes 2 to 3 medium to large fresh basil leaves Instructions: Preheat the oven to 400 degrees F. Using a sharp knife, cut the top quarter of the unpeeled head of garlic off; discard the top. Place the garlic in the center of a piece of aluminum foil (about 6-inch square) and fold the sides of the foil up, exposing only the sheared top of the bulb. Drizzle 1 tablespoon olive oil over the top of the garlic, then fold the foil to completely enclose the garlic. Bake directly on the oven rack until the garlic is soft and fragrant, about 40 minutes. Remove from the oven and open the foil to let cool, about 20 minutes. Add the remaining 2 tablespoons oil to the bottom of a 10-inch cast-iron skillet and set aside. On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into an 8-inch-long rope, then tie the rope into a knot. Add each knot, as done, to the prepared skillet, forming a ring along the inner edge. Cover with plastic wrap and let rest for 20 to 30 minutes. Meanwhile, make the dip: In a medium bowl, add the mascarpone, ricotta, 1/2 cup Parmesan, half of the mozzarella and a sprinkle of salt. Squeeze half of the roasted garlic from its skins and add to the bowl. Mix to combine. Remove the plastic wrap from the skillet and spoon the dip in the center of the knots. In a small bowl, combine the butter and parsley. Squeeze the remaining roasted garlic into the bowl and mix together. Brush some of the garlic-butter mixture over the tops of the knots, then sprinkle with the garlic salt. Reserve the remainder of the garlic-butter mixture. Top the filling with the remaining mozzarella. Bake until the dip is bubbling and the knots are golden brown, 35 to 40 minutes. Remove from the oven and brush the remaining garlic-butter mixture onto the knots. Sprinkle with the pepper flakes, remaining 1/4 cup Parmesan and the basil leaves. Let sit and cool for about 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43818,"Pasta con Sarde 1/3 cup olive oil 1 cup minced onion 4 flat anchovies, drained, patted dry and minced 1/3 cup minced fresh fennel leaves 1/4 cup toasted pine nuts 2 tablespoons raisins, plumped in hot water and drained 3 3/4-ounce can sardines packed in oil, drained 3/4 pound percatelli Toasted bread crumbs Instructions: In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine. ","[Vermentino, Grner Veltliner, Verdejo, Gavi]" 43819,"Warm Mushroom Salad 1 pound cremini mushrooms 2 tablespoons unsalted butter 4 tablespoons good olive oil, divided 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 bunches of fresh arugula, washed and spun dry 8 slices good Italian prosciutto 2 tablespoons sherry wine vinegar Chunk of Parmesan cheese 8 sun-dried tomatoes in oil, drained and julienned Fresh flat-leaf parsley leaves Instructions: Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm. ","[Burgundy, Barolo, Chianti, Tempranillo]" 43820,"Peaches and Cream Roses Nonstick cooking spray 1/2 cup cream cheese, at room temperature 1 tablespoon honey 1 tablespoon granulated sugar 1 teaspoon lemon zest
1/2 teaspoon ground cinnamon Kosher salt
All-purpose flour, for dusting
One 8-ounce can crescent rolls 4 large Prima semi-ripe peaches, pits removed, halved and thinly sliced (about 4 cups)
1/2 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray. Place the cream cheese in a small bowl. Add the honey, granulated sugar, lemon zest, cinnamon and a pinch of salt. Stir to combine. Set aside.
On a lightly floured surface, roll out the crescent dough, leaving each pair of triangles intact. Working with 1 pair of triangles at a time, roll the dough into a rectangle, about 10-by-4-inches. Evenly slice each rectangle lengthwise into 3 strips that are each 10-by-1 1/3-inches. Repeat with the remaining 3 pairs of triangles, resulting in 12 strips total.
Spread 1 tablespoon of the cream cheese mixture onto 1 strip of dough. Shingle peach slices, skin-side facing outward, along the length of the strip of dough, overlapping each end. (If the peaches need to stick out at all along the strip of dough, let the skin-side stick out, as these will be the \petals.) Press gently to secure the peaches to the cream cheese mixture. Roll one end towards the other to create a rose shape. Place the rose into a prepared muffin cup and repeat with the remaining peaches and 11 strips of dough.
Bake the peach roses until the edges are golden brown and the center is set, 25 to 30 minutes. Let cool in the pan. Move to a wire rack and sprinkle with confectioners' sugar just before serving. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43821,"Champurrado Flan 3 cups sugar 1 cup water 4 cups milk (not skim) 1 vanilla bean, split lengthwise 2 cinnamon sticks 4 ounces bitter sweet chocolate, chopped 7 eggs 2 egg yolks Instructions: Pour 2 cups of sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (8-ounce) ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about cup caramel into each ramekin and swirl to coat the sides. Set aside in a large roasting pan to cool. Bring a medium sized, full pot of water to a boil. Preheat the oven to 300 degrees. In a saucepan, bring the milk, vanilla bean and cinnamon stick to a boil over medium heat. Immediately turn off the heat and set aside to infuse 10 minutes. Add the chopped chocolate and whisk to melt and combine. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1-cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and cinnamon sticks. Pour the mixture into the caramel-lined ramekins. Place the roasting pan onto the rack in the oven. Pour the boiling water into the roasting pan, but not into the custard cups, up to the same level as the custard in the cups. Bake in the center of the oven until set in the center, 30 to 35 minutes. Remove the cups from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) To serve, turn flans out onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce. ","[Reds such as Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]

" 43822,"Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast 2 ounces bacon fat 1 tablespoons garlic, minced 1 tablespoons shallot, minced 2 ounces yellow onion, minced 4 ounces chanterelle mushrooms 1/2 cup white wine 4 ounces gorgonzola blue cheese 1 tablespoon basil, chopped 1/2 tablespoon oregano, chopped Kosher salt, to taste Cracked black pepper, to taste 2 (12-ounce) Airline chicken breasts, split into 4, skin on 1 teaspoon kosher salt 1 teaspoon cracked black pepper 8 ounces chanterelle mushroom-gorgonzola mix 2 ounces canola oil Instructions: For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent. Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine. Chill and set aside. In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use. For the pan roasted chicken breast: Preheat the oven to 350 degrees. With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together. Season each chicken breast with salt and cracked black pepper. In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds. Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 43823,"Honey Oatmeal Cookies 3 tablespoons butter, room temperature 1/2 cup brown sugar 1/4 cup honey 1 egg 1 tablespoon water 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups rolled oats Any amount of the following: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts Instructions: Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43824,"Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans 1/4 cup sugar 1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)
Instructions: Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces. Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl. Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 43825,"Barbecue Chicken Torta 1 tablespoon vegetable oil 1/4 red onion, very thinly sliced 1/2 Poblano cl, roasted, seeded, cut julienne 1/4 cup Adobo, see recipe, or favorite barbecue sauce 1/2 cup shredded cooked chicken 1 Bolillo (found at specialty stores) 1 tablespoon mayonnaise 1 tablespoon chopped fresh cilantro 1/4 cup crumbled Cotija Pinch of ground cumin Shredded lettuce Tomato slices Instructions: Heat oil in heavy medium skillet over medium-high heat. Add onion and saute until tender, about 5 minutes. Add cl, Adobo sauce and chicken and stir until heated through. Season to taste with salt and pepper. Pull open Bolillo lengthwise. Mix mayonnaise, cilantro and cumin in small bowl. Spread mixture over inside of Bolillo. Line half of Bolillo with lettuce and half with tomato slices. Spoon chicken mixture inside. Sprinkle with cheese. Press together and serve. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 43826,"Roasted Turkey with Sausage Apple Stuffing Salt and freshly ground pepper 4 tablespoons unsalted butter, softened 2 tablespoons vegetable oil 1 medium onion, quartered 1 large celery rib, cut into thirds 3/4 cup dry white wine 6 cups canned low-sodium chicken broth or water 2 canned plum tomatoes, halved and seeded 3 parsley sprigs 2 thyme sprigs 1 bay leaf 1/4 cup plus 1/3 cup all-purpose flour 2 tablespoons port or Madeira (optional) Sausage Apple Stuffing (recipe follows) 4 1/2 tablespoons unsalted butter 6 celery ribs, finely chopped 3 medium onions, finely chopped 1 1/2 pounds sweet Italian sausage, removed from the casings and crumbled 6 cups cubed (1 inch) day-old Italian bread (about 1 large loaf) 36 pitted prunes, coarsely chopped (about 10 ounces) 3 medium Golden Delicious or Granny Smith apples--peeled, cored and coarsely chopped 1/3 cup finely chopped flat-leaf parsley 1/4 cup finely chopped sage 11/2 teaspoons salt 3/4 teaspoon freshly ground pepper 3/4 teaspoon freshly grated nutmeg 4 large eggs, lightly beaten 1 1/2 cups reserved turkey stock Instructions: Make sure the turkey is at room temperature when it goes into the oven; otherwise it will take longer to roast Preheat the oven to 475 degrees. Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375 degrees, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving. Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing. 3. In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage Apple Stuffing. Preheat the oven to 425 degrees and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes. In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 43827,"Flavored Butter 1 vanilla bean, split in half lengthwise 1 tablespoon powdered sugar 1/2 teaspoon almond extract 1/4 cup (1 stick) unsalted butter, not cold 1/2 cup hulled, sliced strawberries or 1/2 cup raspberries or 1/2 cup blueberries Instructions: Using a paring knife scrape vanilla seeds into a food processor and add sugar, almond extract, butter and pulse until mixture is smooth. Serve on toast. For the berry butters add berries with other ingredients pulse until smooth. Place in small ramekins for serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43828,"Glazed Gingersnaps 2/3 cup coconut oil 1/2 cup granulated sugar 1/4 cup molasses 2 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups confectioners' sugar 2 to 4 teaspoons water Red coarse sugar, for decorating Instructions: Microwave the coconut oil in a large microwave-safe bowl until melted, 1 to 2 minutes. Whisk in the granulated sugar and molasses. The mixture should be mostly smooth; if it?s not, return to the microwave for 30 to 45 seconds and whisk again to combine. Set aside to cool slightly. Whisk the flour, pie spice, ginger, baking soda and salt in a medium bowl. Whisk the flour mixture into the coconut oil mixture until smooth, switching to a rubber spatula when the dough becomes too stiff to whisk (it will seem dry at first, but will come together). Scrape the dough onto a large piece of plastic wrap and roll into an 8- to 9-inch-long log. Wrap in the plastic wrap. Press the sides with a ruler to square off the log. Refrigerate, re-pressing the squared sides after about 20 minutes, until the dough is firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and slice 1/4 inch thick. Arrange the slices about 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are firm around the edges, 18 to 22 minutes. Let cool completely on the pans. Make the glaze: Whisk the confectioners' sugar and 2 teaspoons water in a small bowl. Gradually stir in up to 2 more teaspoons water until the glaze is smooth and thick. Dip half of each cookie in the glaze; return to the baking sheet and sprinkle with coarse sugar. Let set, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43829,"Sheet Pan Green Bean Casserole 1 pound haricot verts or green beans, trimmed 4 ounces shiitake mushrooms, stems removed, julienned
1 1/2 tablespoons olive oil
1 tablespoon capers
Kosher salt
1 tablespoon butter 1 tablespoon all-purpose flour
1 cup whole milk, warmed
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 ounces goat cheese, crumbled Kosher salt 1/2 cup crispy fried onions Instructions: Preheat the oven or a toaster oven to 400 degrees F. For the green beans: Place the green beans on a sheet pan. Add the mushrooms, olive oil and capers, sprinkle with 1/4 teaspoon salt and toss to coat. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans. For the goat cheese sauce: Meanwhile, add the butter to a small saute pan over medium heat and cook until it starts to bubble and brown. Add the flour and stir to cook the flour, 1 to 3 minutes. Slowly whisk in the milk. Continue to cook until the mixture simmers and thickens, about 10 minutes. Add the garlic powder and pepper. Remove from the heat and add 3 ounces of the goat cheese. Taste and season with salt. For the garnish: When the green beans are tender, pour the goat cheese sauce on the bottom of a platter. Top with the roasted green beans and sprinkle with the remaining goat cheese and crispy fried onions. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 43830,"CHAImomile 1 teaspoon honey 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 chamomile tea bags, string and paper removed
1 tablespoon whole milk
1 teaspoon vanilla extract
1 cinnamon stick, for garnish
Instructions: Add the honey, ground cinnamon, ginger, tea bags and 1 1/2 cups water to a small pot, bring to a simmer and simmer, stirring occasionally, about 5 minutes. Remove from the heat and add the milk and vanilla. Put the cinnamon stick in a mug and strain the spiced chamomile over the top. ","[Chardonnay, Riesling, Gewrztraminer]" 43831,"Grilled Halibut with Charred Tomato Vinaigrette 2 pounds heirloom tomatoes, sliced 1/4 inch thick Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving
Instructions: Prepare a grill for medium-high heat. Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43832,"Chopped Salad with Cornbread Croutons 1/2 cup cubed cornbread (1/2-inch cubes) 6 cups chopped romaine lettuce (about 1/2 head or 2 hearts) 1 1/2 cups thinly sliced red cabbage (about 1/4 head) 1/2 cup canned black-eyed peas, drained and rinsed 1/2 cup frozen fire-roasted corn kernels, thawed (or fresh corn kernels) 1/2 cup halved cherry tomatoes 1/4 cup diced pimientos, rinsed 1/2 cup ranch dressing 1/2 cup thinly sliced red onion (about 1/4 onion) Instructions: Preheat the oven to 350? F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool. Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 43833,"Bloody Mary 0.5 oz. lemon juice 1 pinch(es) salt 1 pinch(es) pepper 1 stalk(s) celery 1 oz. Smirnoff No.21 Vodka 3 oz. tomato juice 2 dash(es) red hot sauce 2 dash(es) green hot sauce 1 dash(es) worcestershire sauce Instructions: Add Smirnoff No.21 Vodka, tomato juice, red hot sauce, green hot sauce, worchester sauce, lemon juice, pinch of salt, pinch of pepper. Pour back and forth between two mixing glasses. Strain into an ice-filled highball glass. Garnish with celery stalk.; ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 43834,"Curried Corn Soup with Ginger 4 tablespoons unsalted butter 2 leeks (white and light green parts only), thinly sliced and well rinsed 2 stalks celery, finely chopped 1 large carrot, finely chopped 2 tablespoons finely chopped peeled ginger 2 cloves garlic, finely chopped 2 teaspoons fresh thyme, chopped 1 1/2 teaspoons Madras-style curry powder 1 large russet potato, peeled and cut into 1-inch cubes 4 cups low-sodium chicken broth 1 teaspoon sugar 1 16-ounce bag frozen corn kernels 1 cup heavy cream Kosher salt Assorted toppings: Creme Fraiche Cilantro Lump crabmeat Brown butter Fried sliced garlic Instructions: Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes. Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43835,"Pot Roast with Vegetables 2 tablespoons vegetable oil 2 cups brown beef stock 3 1/2 - 4 pound boneless chuck roast 1 bay leaf or beef shoulder, rolled & tied 1 pound carrots,cut into diagonals 1 large onion, coarsely chopped 1 1/2 pounds all purpose potatoes, 1 cup chopped celery peeled and quartered 2 cloves garlic, minced Salt and pepper to taste 1 cup canned crushed tomatoes 2 tablespoons cornstarch dissolved 1 cup red wine in 3 tablespoons water 1/2 cup chopped parsley Instructions: Preheat oven to 350 degrees. In a large heavy ovenproof pan (le crueset) or dutch oven, heat the oil over medium high heat. Pat the roast dry rub to coat with salt and pepper. Brown the meat on all sides in the heated casserole. Add in the onions and celery, stir and cook for 2 minutes or until softened. Stir in the garlic and cook for 30 seconds. Add the tomatoes, red wine, beef stock and bay leaf and bring to a simmer. Cover and place pot in oven to braise. After 1 hour, remove pot and stir in carrots. Return to oven for another 30 minutes. Remove pot from oven and stir in potatoes. Return to oven for another 30 minutes or until the meat and vegetables are tender. When the meat is tender, remove it to a platter. Remove vegetables to a bowl and cover to keep warm. Using a large spoon, skim off the excess fat from the remaining cooking juices. Bring liquid to a simmer on the stovetop. Slowly stir in half of the cornstarch mixture and simmer to thicken. Add more cornstarch mixture until desired gravy consistency is reached. Taste and season with salt and pepper. Stir in the parsley. Slice the beef and place on platter surrounded with the vegetables. Serve with gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 43836,"The Fortune Teller 1 white sugar cube 1 ripe strawberry, stem removed 2 black peppercorns 1 3/4 ounces gin 1/2 ounce Pomegranate, Tawny Port and Balsamic Reduction, recipe follows 1/2 ounce vermouth (recommended: Dolin Blanc) Cracked ice, for shaking 2 blue cheese stuffed olives, for garnish 8 ounces 10 year tawny port 4 ounces pomegranate juice 4 ounces balsamic vinegar Instructions: In a metal cocktail shaker, muddle the sugar cube, strawberry and peppercorns well. Be sure to crack the peppercorns. Add the gin, Pomegranate, Tawny Port and Balsamic Reduction, vermouth and cracked ice into the shaker. Top, seal and shake vigorously. Double strain up into a chilled martini glass. Garnish with the olives on a bar toothpick. Pour the tawny port, pomegranate juice and balsamic vinegar into a small skillet on medium heat until reduced by little less than half. Take off the heat and allow to cool to room temperature before incorporating into a cocktail. ","[Gin, Vermouth, Tawny Port, Balsamic Vinegar]" 43837,"Zucchini Spears with Rosemary, Garlic and Lemon 3 tablespoons olive oil 3 large cloves garlic, smashed and skinned 3 sprigs fresh rosemary 3 small zucchini (about 6 ounces each), quartered lengthwise Kosher salt and freshly ground black pepper Zest and juice of 1 lemon Instructions: Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside. Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes. Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43838,"Veggie Forest with Parmesan Ranch Dip 1/2 cup low-fat Greek yogurt 1/4 cup low-fat buttermilk
1/4 cup freshly grated Parmesan 1 tablespoon chopped fresh dill
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
8 ounces baby carrots
8 ounces snap peas
1 English cucumber, sliced into 1/4-inch rounds
1 red bell pepper, halved, cored and sliced into 1/2-inch strips
Instructions: In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle. Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.

","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43839,"Grilled Cobb Wedge 6 thick-cut (1/4-inch) slices bacon 3 tablespoons olive oil, plus more for drizzling
8 cherry tomatoes, halved
2 leaves fresh basil, thinly sliced 1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 head iceberg lettuce
1 teaspoon paprika (preferably smoked)
3 Perfect Soft-Boiled \6 Minute\ Eggs, recipe follows 1 avocado, halved, pitted, peeled and cut lengthwise into 12 wedges
2 small red radishes, very thinly sliced
1 small red onion, thinly sliced and separated into rings (about 12 rings) 1 small red onion, thinly sliced and separated into rings (about 12 rings)
1 to 2 teaspoons red wine vinegar, or to taste
1/3 cup crumbled blue cheese
1 tablespoon chopped fresh herbs, such as basil, parsley and chives, for garnish, optional
1 tablespoon chopped fresh herbs, such as basil, parsley and chives, for garnish, optional 6 large eggs, at room temperature Instructions: Cook the bacon slices in a medium skillet until crisp. Drain on paper towels and halve the slices crosswise; set aside. Preheat a gas grill or stovetop griddle to medium-high heat. In a small bowl, toss together 1 tablespoon of the olive oil, the tomatoes, basil and garlic; season with salt and pepper, toss to combine and set aside. Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (thickest part) of the lettuce head, creating a thick, round disc. Lay the lettuce disc on a work surface and cut away the core. Slicing horizontally, cut the disc in half again, creating two 1/2-inch-thick round lettuce \steaks.
In a small bowl, whisk together the remaining 2 tablespoons oil and the paprika, and season with salt and pepper. Brush both sides of the lettuce steaks with the oil mixture and grill just to give the lettuce a little color, about 30 seconds on each side. To assemble the salad, put the grilled iceberg discs on 2 serving plates. Slice the top and bottom of each egg so it will stand upright, and halve each crosswise; set 3 egg halves upright on each lettuce disc. Arrange 6 wedges of avocado and 6 pieces of bacon on each disc, pointing inward and stacking them on top of each other. Scatter the radish slices and onion rings evenly over each salad and divide the tomatoes between each, scattering them over the top. Drizzle a little olive oil and the red wine vinegar over each salad and onto the plate. Sprinkle the blue cheese over the top of the salads and onto the plate and garnish each with a sprinkling of chopped herbs. Serve immediately. Bring a medium saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook for exactly 6 minutes. (Note: It is imperative that the eggs are at room temperature before cooking them to achieve the right consistency with this method.) Meanwhile, fill a bowl with ice water. Using a strainer or slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let stand for at least 5 minutes; peel. When sliced, the eggs should have firm whites with runny yolks that are just beginning to set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43840,"Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette 12 ounces baby beets, without the tops, peeled 12 ounces baby carrots, without the tops, peeled 2 tablespoons olive oil, plus 1/4 cup 3/4 teaspoon kosher salt, divided 3/4 teaspoon ground black pepper, divided 2 teaspoons chopped fresh tarragon leaves 1 teaspoon chopped fresh chives 1/4 cup sherry vinegar 2 teaspoons honey 1/2 cup walnut oil 6 ounces mixed baby lettuces or spring mix, washed and spun dry 1/2 cup lightly toasted walnut pieces 3 ounces mild soft goat cheese, crumbled Instructions: Preheat the oven to 400 degrees F. In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature. In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified. Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 43841,"Sweet-Tea Ribs with Lemony Potato Salad 6 bags black tea (any kind) 1/4 cup plus 2 tablespoons packed light brown sugar Kosher salt and freshly ground pepper 1 orange 2 racks baby back ribs (about 2 pounds) 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks 1/2 cup mayonnaise 1 tablespoon chopped fresh parsley 1 lemon Instructions: Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes. Preheat the oven to 275 degrees F. Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover with foil and roast until tender, about 1 hour 30 minutes. Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon; add the juice of the lemon half. Fold in the potatoes and add 11/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve. Remove the ribs from the oven and increase the temperature to 450. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes. When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Cut the racks into pieces and serve with the potato salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43842,"Polynesian Burgers 3 limes 1/4 cup sugar, plus more to taste if needed 1 tablespoon cornstarch 2 pounds ground beef Kosher salt and freshly ground black pepper 1 gold pineapple, or regular pineapple if gold is unavailable, peeled, cored and cut into 1/4-inch-thick rings 1 red bell pepper, seeded and cut into 1/2-inch-thick rings 1 orange bell pepper, seeded and cut into 1/2-inch-thick rings 1 yellow bell pepper, seeded and cut into 1/2-inch-thick rings 1 large sweet red onion, cut into 1/2-inch-thick rings 6 hamburger buns 1 large star fruit, sliced 3 blood oranges or regular oranges 3 lemons Instructions: Preheat grill to medium-high heat. Grate 1 teaspoon zest each from an orange, lemon and lime, and add to a medium saucepan. Juice oranges, lemons and limes into saucepan, reserving 2 tablespoons juice in a small bowl. Add sugar. Stir to combine, adding more sugar to taste, if necessary. Bring to boil. Whisk cornstarch with reserved juice until smooth. Whisk into saucepan, and simmer until mixture is thickened. Set aside. Form beef into 6 patties. Season with salt and pepper. Grill burgers, along with pineapple, bell peppers and onion slices. Grill burgers, turning once, until cooked to desired doneness, about 5 minutes per side. Cook pineapple, peppers and onions, turning once, until both sides have distinct grill marks and peppers and onions have softened slightly, about 3 to 5 minutes per side. To build burgers, place 1 onion slice on the bottom half of bun, followed by burger, pineapple, and peppers. Drizzle with sauce. Place a thin slice of star fruit on top. Serve any additional onion, pineapple, peppers or starfruit on the side as garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 43843,"Judy's Salmon Dip 2 pounds salmon fillets poached in 4 cups barely simmering white wine and 6 chopped shallots 6 ounces smoked salmon, cut in small dice 1/4 cup lemon juice 1 cup mayonnaise 2 tablespoons freshly chopped chives Salt Freshly ground black pepper Brown crusty bread or pita chips, for serving Instructions: Cool the poached salmon to room temperature and put in a large bowl with most of the shallots. Add the remaining dip ingredients. Mix to incorporate, breaking up the salmon. Cover with plastic wrap and refrigerate several hours before serving. Serve on brown crusty bread or pita chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43844,"How to Make Easy Rice Pudding | Rockin' Rice Pudding 3 cups white rice, cooked 3 cups milk 2/3 cup sugar 2 tablespoons butter 1/2 cup raisins 1 teaspoon vanilla extract Zest of 1 lemon, grated 1 teaspoon cinnamon, divided Instructions: Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 43845,"Chicken Tagine 2 pounds chicken thighs and drumsticks Kosher salt and freshly ground black pepper 1 tablespoon butter 2 tablespoons olive oil 1 onion, chopped 1 tablespoon fresh ginger, minced 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 3 cloves garlic, pressed 1/4 cup wine 1/4 cup chicken broth 1 Confit Lemon, chopped, recipe follows 1/2 cup gently crushed briny olives 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons finely chopped fresh cilantro Couscous, for serving 3 organic lemons, skin scrubbed well Kosher salt 4 peppercorns 1/2 lemon, juiced Instructions: Pat the chicken dry, and season well with salt and pepper. Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside. To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous. Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks. ","[Rhone Blends, Rioja, Tempranillo, Barbera]

" 43846,"Asian Chicken Noodle Soup 4 tablespoons soy sauce 2 tablespoons mirin 1 teaspoon dark sesame oil, plus 1 teaspoon 1 clove garlic, minced 2 tablespoons minced fresh ginger 1 tablespoon sugar 4 tablespoons rice vinegar 1/2 teaspoon Vietnamese cl paste 8 cups chicken broth 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips 4 cups chopped Chinese vegetables or Napa cabbage 1 (5-ounce) package rice noodles, prepared according to packing directions 1/2 cup chopped fresh cilantro leaves 6 scallions, thinly sliced on the bias Instructions: Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and cl paste in a small bowl. Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings. Pour over prepared Chinese noodles. Garnish with cilantro and scallions. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 43847,"Turkey Gravy 2 pounds turkey wings 5 tablespoons extra-virgin olive oil 1 medium onion, halved 4 carrots, chopped 1 head garlic, smashed 1/2 bunch fresh sage 1/2 bunch fresh thyme 8 black peppercorns 2 tablespoons unsalted butter 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Instructions: Heat the oven to 400 degrees F. Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Cook's note: Also add the backbone and neck from the turkey you are grilling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43848,"Lemon Bars 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43849,"Easy Turkey Chili 1/4 cup olive oil 1 onion, finely sliced 2 garlic cloves, minced or crushed 2 tablespoons chili powder 2 teaspoons ground cumin powder 1/2 teaspoon ground cinnamon 2 tablespoons cider vinegar 28-ounce can plum tomatoes, drained and chopped 16 to 19-ounce can kidney beans, drained and rinsed 1 pound boneless skinless turkey breast, cut into 3/4-inch cubes Garnish - sour cream, seeded red bell pepper cut into 1/2 inch dice; cilantro leaves, coarsely chopped About 12 corn tortillas Instructions: Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes. Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out. Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 43850,"Potato Pancakes with Caviar 4 large baking potatoes (2 pounds) 2 extra-large eggs, lightly beaten 6 tablespoons flour 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons clarified butter (see note) 1/2 cup creme fraiche or sour cream 100 grams good caviar or salmon roe (less than 4 ounces) Instructions: Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well. Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar. Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43851,"Sgroppino 1 cup lime sorbet 2 tablespoons heavy cream 1/2 cup vodka 1 bottle Champagne (or Prosecco) Lime slices, for garnish Instructions: In a blender add sorbet, cream, vodka and Champagne. Blend. Pour into Champagne flutes and garnish with a slice of lime. ","[Champagne, Prosecco]" 43852,"cl Buffalo Wings 3 pounds duck or pork fat (or a combination) 5 pounds jumbo chicken wings, split at the joints, tips removed 2/3 cup picante red hot sauce (See Cook's Note) 1/3 cup chipotle hot sauce* (See Cook's Note) 2 tablespoons garlic-mustard habanero hot sauce* (See Cook's Note) 2 tablespoons sambal oelek, pureed 2 tablespoons mayonnaise 1 teaspoon smoked paprika Vegetable oil, for deep-frying
Instructions: Preheat the oven to 285 degrees F. Melt the fat in a large saucepan over medium heat. Arrange the wings in a large deep baking dish and pour the fat on top, leaving about an inch of space in the baking dish (the fat will bubble). Cover with parchment paper, then tightly cover with foil. Transfer to the oven and bake 1 1/2 hours. (Carefully check on the wings after 30 minutes; they should be slightly bubbling. If they are vigorously bubbling, reduce the oven temperature to 250 degrees F. If they are not bubbling at all, increase the oven temperature to 300 degrees F.) Remove from the oven and let the wings cool to room temperature in the fat; remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain. Refrigerate until cold, 30 minutes. Combine the three hot sauces, sambal oelek, mayonnaise and paprika in a large bowl. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 385 degrees F. Working in batches, fry the wings until crisp, 2 to 3 minutes. Remove with a slotted spoon and transfer to the bowl with the sauce; toss to coat. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 43853,"Looking for Mr. Goodbar Sundaes 2 pints vanilla ice cream 1 jar chocolate fudge sauce 1 cup red skinned salted peanuts, available on snack aisle of market 1/4 cup honey Whipped cream, canister 8 mini chocolate covered crunchy peanut bar (recommended: Mr. Goodbar), optional garnish Instructions: Get 4 sundae cups or goblets out and place a huge scoop of ice cream in each. Heat the fudge sauce 30 seconds in microwave, with the lid off the jar. Sprinkle a handful of nuts into each dish, top with a layer of fudge, another scoop of ice cream, a spoonful more of fudge. Heat the honey in microwave 10 to 15 seconds. Top sundaes with whipped cream, a drizzle of warm honey, then garnish with a few red peanuts and a couple of mini candy bars at the edge of the cup or goblet. edge. Serve with long spoons if you got them on plates, to catch any overflow. ","[Chardonnay, Riesling, Moscato, Merlot]" 43854,"Aunt Sandy's Sparking Sangria 2 oranges, sliced 1 lemon, sliced 1 lime, sliced 2 cups white grape juice 1 cup seltzer water 4 ounces peach schnapps 1 bottle white wine Instructions: Put the fruit into a large pitcher and muddle lightly with a wooden spoon or muddler to release the juices. Add white grape juice, seltzer, schnapps and wine. Pour into glasses filled with ice and serve. ","[Prosecco, Cava, Brut Ros]" 43855,"Crispy Potato Pancake with Applesauce and Goat Cheese 4 large potatoes, peeled and grated* 10 tablespoons clarified butter, melted 2 tablespoons cider vinegar 2 shallots, peeled and finely diced 1/2 cup fresh apple cider 1/2 cup heavy cream 6 ounces goat cheese, cut into 12 thin slices 1 1/2 cups applesauce 1 tablespoon whole-grain mustard 5 tablespoons freshly chopped chives Instructions: Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain. Preheat the oven to 350 degrees F. To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes. While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat. Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43856,"Orange-Chamomile Blondies Nonstick cooking spray One 15.5-ounce can chickpeas, drained and rinsed
1/2 cup almond butter
1/3 cup honey
2 teaspoons vanilla extract
2 tablespoons dried chamomile (about 5 chamomile tea bags)
1 1/2 to 2 tablespoons orange zest (from 1 orange)
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup semisweet chocolate chips
1/3 cup chopped pecans (optional)
Instructions: Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray. Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing. Note: You can enjoy these delicious treats immediately--they're like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]

" 43857,"Overstuffed Pattypan Squash 4 (6-ounce) pattypan squash 2 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 large shallot, diced 1 clove garlic, minced 1/2 cup fresh corn kernels, about 1 ear 1/2 cup cooked lima beans 2 ounces toasted pecans, chopped 1 tablespoon chopped fresh thyme leaves Instructions: Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes. Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside. Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43858,"Spaetzle 2 eggs 2 egg yolks 1/2 cup heavy cream 1 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1/4 teaspoon freshly grated nutmeg Instructions: Mix eggs, egg yolks and cream in bowl. Add remaining ingredients and mix just until moist. Bring large pot of water to boil, then reduce to simmer. Hold a large holed slotted spoon over simmering water and push about 1/4 cup dough at a time through holes to make dumplings. Gently simmer until cooked through, about 2 to 3 minutes. Remove with slotted spoon. Transfer to large bowl. Repeat until all dough is cooked. Serve with Turkey and Tequila Cream Sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43859,"Pecan Crusted Catfish Finger Sandwich Peanut oil, for frying 3 catfish fillets, dried well 1 cup pecans 1/2 cup buttermilk 1 large egg 1/2 cup panko bread crumbs 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Honey Mustard Sauce, recipe follows 4 (6-inch) rolls, split and toasted Tomatoes, sliced Curly leaf lettuce, washed 1/4 cup honey 1/4 cup Dijon mustard 2 tablespoons mayonnaise 1 teaspoon cider vinegar Instructions: In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Cut the catfish into fingers. Set aside. Finely grind the pecans into crumbs in a food processor. Cook's Note: Do not over process the nuts or they will become too oily, like a nut butter, and unsuitable to use as a breading. Add the pecan crumbs to a casserole dish. Measure the buttermilk in a 1-cup liquid measure. Add the egg and beat well together. Pour into an 8 by 8-inch casserole dish. Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish. Whisk together to combine. Set up an assembly line. Dredge catfish through the buttermilk mixture, then through the pecan mixture. You may need to press the pecans into the catfish to adhere. Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes. Remove to a paper towel lined sheet tray to drain. Spread some Honey Mustard Sauce on inside of the toasted rolls. Add sliced tomatoes, lettuce and the catfish fingers. Serve and enjoy warm. Mix all the ingredients into a small mixing bowl. Cover with plastic wrap and store in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43860,"Sumac Sugar Cookies 2 sticks butter, softened 1 cup granulated sugar 3 cups all-purpose flour 1 tablespoon ground sumac 3/4 teaspoon baking powder 1/2 teaspoon salt Powdered sugar, for sprinkling 1 beaten egg 1 tablespoon whole milk Instructions: Mix up the butter and sugar until really combined. Mix the flour, sumac, baking powder and salt, and then add to the creamed butter slowly, mixing together until a dough is formed. Divide the dough into thirds, wrap in wax paper and place in the freezer to speed chill for 45 minutes. Transfer the dough to the fridge to keep cool while rolling out. Preheat the oven to 375 degrees F. On a clean work service, sprinkle some powdered sugar. Also sprinkle some powdered sugar on a rolling pin or wine bottle. Roll out the dough to desired thickness. Work quickly to keep the dough COLD. Keep in mind that the thinner you roll them, the shorter the cooking time. Do you want wafers or cookies? Your choice. Bake these guys, in batches if necessary, on a silicone baking mat on a cookie sheet until they are just golden brown on the edges, 8 to 10 minutes. It might be wise to rotate the sheet halfway through baking, depending on your oven. Remove from the oven, let them cool and give them to the kids to decorate. Celebrate sumac. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 43861,"Crawfish Bread 1/4 pound crawfish tails, cooked 1/2 cup grated cheddar 2 tablespoon cooked, crumbled andouille sausage 1 tablespoon chopped green onion 1 teaspoon Creole spice (Essence), recipe follows 2 tablespoon butter 2 3/4-inch thick slices white bread 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up. Combine all ingredients thoroughly.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43862,"Pork Green Chili Topped Hot Dogs 1/4 cup olive oil 2 pounds boneless pork shoulder, diced into 1/2-inch pieces
Kosher salt
1 large white onion, small dice
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cups all-purpose flour
3 cups chicken stock
One 28-ounce can fire roasted Hatch green chiles
One 14-ounce can diced tomatoes
8 hot dogs
8 split-top hot dog buns
16 ounces shredded Monterey Jack cheese
1 bunch fresh cilantro, roughly chopped
Instructions: Heat a Dutch oven over medium-high heat and coat the bottom 2 tablespoons oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear on all sides, 5 to 10 minutes, then remove from the pan. Add the onion and remaining 2 tablespoons oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes. Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture so the flour doesn't clump. Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning. (See Cook's Note.) Preheat a grill or grill pan to medium to medium-high heat. Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a pinch Monterey Jack cheese and chopped cilantro. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 43863,"Sticky Rice Cooked In Bamboo: Com Lam 2 cups glutinous rice 4 banana leaves, for rolling 1 banana leaf, for sealing, torn into 4 pieces 4 small bamboo, one side opened (8-inches/ 20 cm in length) 4 bamboo string Instructions: Soak the glutinous rice in water overnight and drain.
Roll each banana leaf into a cigar-like shape and line the inside of each bamboo. Carefully add the rice into the bamboo and seal the opened end with banana leaf and string. Char grill the bamboo rice for 10 minutes on medium heat turning every few minutes. Peel and discard the bamboo and banana leaf. ","[Chenin Blanc, Gewrztraminer, Riesling, Vinho Verde]" 43864,"Poached Ginger Chicken 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds) Kosher salt 1 2-inch piece ginger, peeled 1 large shallot 4 tablespoons peanut oil 1 tablespoon toasted sesame oil 1/2 teaspoon sugar 1 English cucumber, halved lengthwise, seeded and thinly sliced
1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks 1 teaspoon Asian chili sauce (such as sambal oelek) 1 bunch watercress, trimmed Juice of 1 lime Instructions: Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43865,"Lemon Ginger Ice in Lemon Cups 8 medium to large lemons 1 1/2 cups sugar 2 cups water 2-inch piece fresh ginger, peeled and sliced Crushed ice 1 lemon, zest finely grated Fresh mint leaves, for garnish Instructions: To make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell intact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it. To make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant - do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool. Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 43866,"Custardy Apple Squares 3 medium juicy, sweet apples, such as Gala orFuji, peeled 1/2 cup (68 grams) all-purpose flour 1 teaspoon baking powder 2 large eggs, at room temperature 1/3 cup (67 grams) sugar Pinch of fine sea salt 2 teaspoons pure vanilla extract 6 tablespoons whole milk at room temperature 2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled Confectioners' sugar, for dusting (optional) Instructions: Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan.
Slice the apples from top to bottom using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 inch thick-elegantly thin, but not so thin that they're transparent and fragile. Discard the cores.
Whisk the flour and baking powder together in a small bowl.
Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples to the bowl, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can-it will be bumpy; that's its nature.
Bake for 40 to 50 minutes, or until golden brown, uniformly puffed- make sure the middle of the cake has risen-and a knife inserted into the center comes out clean. Transfer the cake to a rack and allow to cool for at least 15 minutes.
Using a long chefs knife, cut the cake into 8 squares in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43867,"Yellow Curry with Meatballs 2 teaspoons kosher salt 1 1/2 pounds ground chicken
Half a 14-ounce can coconut milk, well shaken 1 tablespoon yellow curry paste
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
2 cloves garlic
1/2 habanero cl 1 egg
2 1/2 ounces brioche
1/4 cup vegetable oil One-and-a-half 14-ounce cans coconut milk, well shaken 2 yellow bell peppers, chopped
3 tablespoons yellow curry paste 2 tablespoons brown sugar
2 teaspoons grated fresh ginger 3 cloves garlic 3 sprigs fresh Thai basil
1 bunch fresh cilantro
2 ears yellow corn 1/2 cup calamansi vinegar
2 tablespoons brown sugar
1/2 teaspoon grated fresh ginger
1 large spaghetti squash, seeded and cut into 1 1/2-inch cubes Kosher salt Flaked coconut, for garnish Vegetable oil, for frying
Instructions: For the chicken meatballs: Add the salt to the ground chicken. To a food processor, add the coconut milk, curry paste, ginger, brown sugar, garlic, habanero, egg and brioche. Process until smooth. Mix the bread-egg mixture into the ground chicken until combined and then form into large meatballs. Add the meatballs and vegetable oil to a pressure cooker over medium-high heat. Turn the meatballs over and place the top on the pressure cooker. Cook under pressure for 5 minutes. For the yellow curry sauce: In a large saute pan over high heat, simmer the coconut milk with the peppers, curry paste, brown sugar, ginger, garlic and 1 cup hot water until thickened and the peppers are tender. When the desired consistency is reached, add the basil and cilantro but do not stir through. For the pickled corn: Cut the kernels off the corn cobs and combine them in a bowl with the calamansi vinegar, brown sugar and 1/2 cup hot water. Allow to marinate for 20 minutes. For the crunchy spaghetti squash: Drop the spaghetti squash cubes into a pot of boiling water and bring to a simmer. Cook for 3 minutes, until the squash is just barely soft. Drain and shock with cold water to slow down carryover cooking. Drain again. Scrape the squash flesh from the peel using your fingers; it should feel crunchy. Salt the flesh and let sit for 2 minutes before squeezing out the water (so the squash is even more crunchy). For the toasted coconut: Fry some flaked coconut in a skillet with oil until golden brown, about 90 seconds. Drain on paper towels. To plate: Spoon spaghetti squash in the center of a shallow entre-size bowl. Top with a meatball, then ladle curry sauce over the meatball and scatter pickled corn and fried coconut over the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43868,"Sweet Vegetable Saute 3 tablespoons olive oil 2 medium onions, sliced Kosher salt and freshly ground black pepper 3 large zucchini, sliced in half lengthwise, then thinly sliced into half circles 1 teaspoon herbes de Provence (or just basil, oregano, and marjoram) Instructions: In a large saute pan, heat the olive oil over medium-high heat. Add the onions, season with salt and cook 2 to 3 minutes, stirring to avoid any burning. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally. Once it's done, you can turn off the heat and let it sit there on the stove top or just let it cook some more over very low heat; the dish is very flexible. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43869,"Croissants and Pain au Chocolat 3 tablespoons unsalted butter Scant 1/4 cup (1-ounce) loosely packed fresh compressed yeast Generous 1/2 cup cold water 3 1/3 cups bread flour, plus extra if needed 2 teaspoons salt 1/3 cup granulated sugar Generous 1/2 cup whole milk 1 cup plus 2 tablespoons unsalted butter at room temperature Pain au Chocolat, recipe follows Croissants, recipe follows 2 large egg yolks 1 large egg Scant 1/4 cup whole milk 9 ounces bittersweet chocolate, chopped 3 tablespoons unsalted butter Scant 1/4 cup (1-ounce) loosely packed fresh compressed yeast Generous 1/2 cup cold water 3 1/3 cups bread flour, plus extra if needed 2 teaspoons salt 1/3 cup granulated sugar Generous 1/2 cup whole milk 1 cup plus 2 tablespoons unsalted butter at room temperature Instructions: Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should appear milky and should be pourable and warm to the touch. In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute.
If the dough is too soft, add more flour, one tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water one tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.)
Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes. (This will start the fermentation process).
Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4 inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, which allows for a slow fermentation. A slow fermentation helps develop the flavor of the dough.
Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. I like to use a large offset spatula to do this. Incorporate the butter by folding the (butterless) left third of the dough over the center, then fold the right third of the dough to the left. Now it should resemble a folded letter.
Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Give the dough a book fold, or double fold, by folding each short end to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. (This process is called a book fold because the folded dough resembles a book and a double fold because the dough is folded onto itself two times.)
Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours. (At this stage I usually let the dough rest overnight and finish it in the morning.)
The following procedure is the final step before you form the croissants or pain au chocolat. Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 x 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center. Then fold the right third of the dough to the left. Now the dough should resemble a folded letter.
Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat.
These puff pastry items are best eaten the day they are made. Follow instructions for basic dough, above.
With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate.
Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment paper-covered baking sheet; they will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
Preheat the oven to 400 degrees. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the croissants or pain au chocolat completely with egg wash. Bake until golden brown, about 10 minutes. I love to eat both of them fresh out of the oven. If you have any leftovers, they can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving. Follow instructions for basic dough, above.
Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the finished croissant without adding density. Use the palms of your hands to roll each triangle up from the base to the tip. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
Place the rolled croissants on a parchment paper-covered baking sheet. The croissants will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap. This keeps the croissants from developing a skin while proofing and traps the heat released during fermentation, which helps them to rise. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; this can take anywhere from 1 1/2 to 3 hours depending on the temperature of the room and of the dough. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43870,"Roasted Breast of Duck with Foie Gras and Leek Stuffing 1 whole duck 1 pinch ground black pepper 2 ounces duck liver foie gras, cleaned 1 ounce leeks, chopped 1 tablespoon butter 1/4 teaspoon rosemary 1/4 teaspoon thyme leaves 1/4 teaspoon sage 1 ounce apple brandy 2 ounces heavy cream Salt and freshly ground black pepper Instructions: To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat. Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg. Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.) Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast. In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool. In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste. Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender. Preheat the oven to 400 degrees F. Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 43871,"Nicaraguan-Style Churrasco 6 cloves garlic 3 bay leaves 2 jalapeno chiles, with seeds, coarsely chopped 1 1/2 tablespoons salt 1/2 cup finely minced fresh curly parsley 1/2 cup finely minced fresh flat-leaf parsley 1/4 cup finely minced fresh oregano 1/4 cup distilled white vinegar 1/3 cup extra-virgin olive oil 1 (5-pound) whole beef tenderloin Salt and freshly ground black pepper Instructions: To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside. Prepare a medium-hot fire in the grill. Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side. Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare. Transfer the meat to a serving plate. Serve with the chimichurri on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]" 43872,"Fusilli with Pea Pesto and Smoked Mozzarella Kosher salt 1 pound fusilli pasta 1/2 cup grated Parmesan 1 tablespoon plus 1/2 cup extra-virgin olive oil 1 large shallot, chopped 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup dry white wine, such as pinot grigio 2 1/2 cups frozen peas, thawed 4 ounces smoked mozzarella, rind removed, grated (1 cup) 1 packed cup baby spinach leaves 1/2 cup grated Parmesan 2 teaspoons fresh lemon juice, from 1/2 a large lemon Zest of 1 large lemon 1/2 cup slivered almonds, toasted, coarsely chopped Instructions: For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the drained pasta in a large bowl. Add the cheese and toss until coated. For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the shallots, 1/2 teaspoon salt and the pepper. Cook until softened, about 2 minutes. Add the wine and cook for 2 minutes. Remove the pan from the heat and cool slightly. In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture. Blend until smooth, but still slightly chunky. Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce. Sprinkle with the toasted almonds and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 43873,"Alabama Chicken Sandwich Butter, for bun 1 burger bun
3/4 cup Roost Pulled Chicken, recipe follows 1/4 cup Creamy Cole Slaw, recipe follows 2 tablespoons Alabama White BBQ Sauce, recipe follows 3 slices garlic pickles
1 cup kosher salt 1 cup finely ground black pepper
1/4 cup cayenne pepper 1/4 cup paprika
2 tablespoons garlic powder
2 tablespoons onion powder
One 3-pound whole chicken
1 cup mayonnaise 2 tablespoons jalape?o pepper sauce
2 tablespoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/2 head green cabbage, shredded
1/4 head purple cabbage, shredded
1 medium carrot, shredded
2 cups mayonnaise 1/2 cup prepared horseradish
1/4 cup apple cider vinegar
1 tablespoon finely ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
Pinch cayenne pepper
Instructions: Butter and toast the burger bun. Pile on the chicken, cole slaw, sauce and pickles and enjoy! Preheat the oven to 350 degrees F. Place salt, pepper, cayenne, paprika, garlic powder and onion powder in a bowl and whisk until incorporated. Sprinkle over chicken and rub evenly (save remainder of the rub for another use). Put chicken in pan with a lid and roast, covered, until it reaches an internal temperature of 165 degrees F, about 1 hour and 15 minutes. Let chicken rest 15 minutes, then remove skin and set aside. Pick meat from the bones into bite-size pieces. Chop skin and mix with the chicken. Place mayonnaise, pepper sauce, sugar, garlic powder and black pepper in a bowl and whisk until incorporated. Refrigerate to chill about 20 minutes. Add the cabbages and carrots and mix with hands until coated. Place mayonnaise, horseradish, vinegar, pepper, salt, sugar and cayenne in a bowl and whisk until incorporated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43874,"Yogurt Soup 5 cups plain yogurt 2 cucumbers, peeled and finely diced 2 cups water 1/3 cup chopped cilantro 2 cloves garlic, mashed to a paste 2/3 cup almonds, crushed in food processor Salt and pepper to taste Cayenne pepper for garnish Instructions: In a large bowl combine all of the ingredients except cayenne. Serve in chilled bowls and garnish with cayenne pepper. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 43875,"Death By Chocolate: Chocolate Mousse 6 ounces semisweet chocolate, broken into 1/2-ounce pieces 1 1/2 cups heavy cream 3 egg whites 2 tablespoons sugar Instructions: While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed. Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed. Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 43876,"Strawberry Banana Ice Cream 2 large ripe bananas, peeled 1 cup frozen strawberries Instructions: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight. Put the banana chunks and strawberries in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve. ","[Chardonnay, Moscato, Riesling]" 43877,"Machali Ke Tikke (Fish Fillets Marinated in Yogurt, Nuts, and Spices, Grilled on the Barbecue) 1 pound thick-cut salmon fillet or other firm-fleshed fish Salt to taste 1 tablespoon lemon juice 1/2 cup plain yogurt, not low-fat 1 garlic clove, grated 1/4-inch piece of ginger, grated 1/4 teaspoon ground black pepper 1/4 teaspoon ground coriander seeds 1/4 teaspoon ground cumin seeds 1/4 teaspoon garam masala Tiny pinch saffron (optional) 1/2 teaspoon kasoori methi (dried fenugreek leaves) 1 teaspoon melted butter 5 raw almonds 5 raw cashews 1 teaspoon desiccated unsweetened coconut 10 raw pistachios 1 teaspoon whole fennel seeds 3 tablespoons plain breadcrumbs Lemon juice to taste Instructions: Wash the fish well and dry with paper towels. Lay it skin side down in a single layer in a large dish and sprinkle with salt and lemon juice. Set aside for 15 minutes. Line a fine mesh sieve with a double layer of cheesecloth or a coffee filter, set over a bowl, and pour in the yogurt. Let it drain for 15 minutes or longer. Scrape the yogurt into a small bowl. Add the grated garlic, ginger, black pepper, ground coriander, ground cumin, garam masala, saffron (if using), dried fenugreek leaves, and butter. Mix well. In a clean coffee or spice grinder, powder the almonds, cashews, coconut, pistachios, and fennel seeds. Mix into the spiced yogurt. Drain the liquid accumulated at the bottom of the fillets, then smear the spiced yogurt marinade all over the fleshy side of the fish. Cover and marinate in the refrigerator for at least 2 hours. Just before grilling, sprinkle the breadcrumbs all over the fish and pat gently to hold in place. When ready to grill, place the fish skin side down in a covered barbecue over medium heat. Grill until the bottom is well cooked, about 10 minutes. Flip carefully and cook for another 10 minutes or until it is cooked through. Remove to a platter and sprinkle with lemon juice. Split the fillet down the center and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43878,"Parmesan, Black Pepper and Rosemary Cheese Straws 1/2 cup grated Parmesan 1/2 cup finely shredded gruyere cheese 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh Italian parsley 2 teaspoons cracked black pepper 1 large egg 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed Flour, for dusting Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, toss together the cheeses, herbs and cracked black pepper. Reserve 2 tablespoons of the cheese mixture.
In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
Roll the puff pastry out on a floured surface to a rectangle about 12-by-10 1/2 inches. Brush the entire surface with egg wash. Cut the pastry in half crosswise forming 2 rectangles. Sprinkle the herb cheese mixture over one rectangle and top with the other. Using the rolling pin, roll the pastry just to help the 2 rectangles adhere. Using a pizza wheel or a sharp knife, cut the layered pastry into 1/2-inch-wide strips; you'll get about 24. Twist each strip and transfer it to a prepared baking sheet, pinching each of the ends tightly, spacing the strips about 2 inches apart from one another. Brush strips with egg wash and sprinkle with reserved cheese mixture.
Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 43879,"Fresh Fettuccine with Spicy Crab and Spring Onion Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for garnish
Pinch crushed red pepper flakes
2 cloves garlic, sliced thin
1/2 cup thinly sliced spring onion or scallions
1/4 cup white wine
1/2 cup heavy cream
8 ounces fresh fettuccine, or Fresh Pasta, recipe follows 1/2 Fresno cl, thinly sliced
4 ounces jumbo lump crab meat, picked
1 tablespoon lemon juice
2 tablespoons unsalted butter
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1/2 cup ground Parmigiano-Reggiano 400 grams \00\ flour (about 3 cups), plus more for dusting 1 teaspoon kosher salt
4 large eggs
1 tablespoon extra-virgin olive oil
Instructions: Bring a large pot of water to a boil. Season generously with salt. Heat the olive oil, crushed red pepper flakes, garlic and spring onions in a large saute pan and cook over medium heat, stirring often, until softened, 5 to 6 minutes. Add the white wine and allow it to reduce, about 1 minute. Add the cream, then let come to a simmer and cook for 3 to 4 minutes to thicken. Meanwhile, add the pasta to the boiling water and cook to al dente, 2 to 3 minutes. Add the Fresno to the sauce and simmer for another minute. Turn off the heat, then stir the crab and lemon juice into the sauce. Strain the pasta directly into the sauce and gently stir to marry the sauce with the pasta. (Save a little pasta water just in case, to thin the sauce if needed.) Add the butter, dill, parsley, tarragon and salt to taste; the sauce should begin to glaze the pasta. Once thickened, remove the pan from the heat and season with salt and pepper. If the pasta is too thick, add a splash of reserved pasta water. Sprinkle with Parmesan and drizzle with extra-virgin olive oil. Combine the flour and salt in a bowl and mix. Place the flour in a mound on a clean work surface. Make a well in the center of the flour. Crack the eggs into the well. Using a fork, whisk the eggs and add the oil. Slowly and carefully mix the flour into the eggs with the fork, making sure not to break through the walls of the flour mound. Once the eggs are incorporated into the flour and a dough starts to form, you can use your hands to incorporate the remaining flour and knead it into a dough. Once the dough is formed, knead for about 5 minutes. (You can also make the dough in a stand mixer.) Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes to an hour. On a floured work surface, roll the dough with a rolling pin into a rectangle that is about 1/8-inch thick. Lightly flour the top, then gently roll up the dough into a log. Slice into 1/4-inch-thick slices. Unravel and lay out the fettucine on a lightly floured sheet pan. (You can also run the dough through a pasta machine per the manufacturer's instructions.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43880,"Holiday Sausage Strata 1 pound breakfast or Italian sausage, removed from casing 4 tablespoons salted butter, at room temperature 14 to 16 slices (1/2-inch thick) French/Italian bread, left out overnight or toasted
12 ounces Gruyere, shredded
2 cups half-and-half
12 large eggs
1 tablespoon kosher salt
Cracked black pepper
3 cups broccoli florets with about 1 1/2 inches of stalk remaining
1 cup grated Parmesan
Instructions: In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a little pink, about 5 minutes. Drain on a paper towel; reserve the sausage fat separately. Butter both sides of the bread with the butter. Arrange half of the bread in 1 layer in a 9-by-13-inch baking dish. Top with half the sausage, followed by half the Gruyere. Repeat with another layer of the remaining bread, sausage and cheese. In a bowl, whisk together the half-and-half, eggs, 2 teaspoons of the salt and some pepper. Pour the mixture over the layers of bread, sausage and cheese. Cover in plastic wrap and weigh down the strata with a couple sacks of rice/beans in a zipper top bag to compress it. Refrigerate overnight. The morning of baking, remove the plastic wrap and weights. Preheat the oven to 325 degrees F. Toss the broccoli with the reserved sausage fat, remaining 1 teaspoon salt and some pepper. Dot the top of the strata with the broccoli florets so the broccoli tops are still visible (to look like trees) but the stalks are submerged in the custard. Bake until the edges pull away from the dish and the center is puffed, about 45 minutes. Let rest for 5 minutes. Right before serving, sprinkle with the Parmesan to mimic snow on trees. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43881,"Spiced Aioli 1 cup mayonnaise 3 tablespoons roasted garlic 1 tablespoon minced fresh chives 1 tablespoon minced fresh parsley 1 tablespoon hot sauce, such as Tabasco 1 teaspoon white balsamic vinegar 1 teaspoon salt 1 teaspoon ground white pepper Instructions: Puree the mayonnaise, roasted garlic, chives, parsley, hot sauce, vinegar, salt and pepper in a food processor. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43882,"Spiced Pumpkin and Sweet Potato Bisque 2 cups canned pumpkins 3 cooked sweet potatoes 1 cup heavy cream 2 cups vegetable base 1/2 teaspoon Nutmeg, Cinnamon, Cardamon 1 pinch Cayenne 1/4 cup Roasted Chestnuts 2 oz. chives 2 teaspoon honey Instructions: Peel sweet potatoes and puree in machine; strain and add cooked pumpkin and 1 cup heavy cream and bring to a boil in a medium saucepan. Add all spices and thin out to desired consistency with stock. Season with salt and pepper and garnish with chives and roasted chestnuts.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43883,"Peach and Brown Butter Skillet Pie 1 1/2 cups all-purpose flour, plus additional for rolling out the dough 1 tablespoon granulated sugar
1/4 cup (4 tablespoons) cold unsalted butter, cubed
1/4 cup (4 tablespoons) cold vegetable shortening stick, cubed
1/4 cup (4 tablespoons) unsalted butter 3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons spiced rum
1 tablespoon honey
3 pounds fresh peaches, each peach cut into 8 slices (about 5 large peaches)
1 tablespoon cornstarch
1 large egg, beaten 2 tablespoons demerara sugar
Vanilla ice cream, for serving Instructions: For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes. Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance. When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F. For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes. While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough. For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43884,"Baked Brie Bites All-purpose flour, for dusting 2 frozen puff pastry sheets (from a 17.3-ounce box), thawed
12 ounces brie cheese, cut into twenty-four 1-inch squares 1/2 cup candied pecans, chopped
12 small red grapes, halved
Freshly ground black pepper 1 large egg, beaten Instructions: Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 sheet over a 12-compartment ice cube tray (the other half of the sheet will hang off the tray) and gently use the back of your fingers (or the handle of a wooden spoon) to press the pastry down into each compartment of the tray. Repeat with the remaining pastry sheet and a second ice cube tray. Fill each ice cube compartment with 1 piece of brie, 1 teaspoon pecans, 1 red grape half and a pinch of black pepper. Brush the top of the pastry that is hanging off the ice cube tray with egg and fold it over the compartments to cover the fillings. Trim the excess pastry around the edges of the tray, then press the dough together with your fingers to seal. Freeze the ice cube trays for 15 minutes. Position a rack in the center of the oven and preheat to 400 degrees F.
Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Cut in between each brie bite to separate. Use a fork to crimp the edges of each bite.
Line a large baking sheet with parchment. Put the bites on the baking sheet, brush the egg on the tops and sprinkle with pepper. Bake, rotating the baking sheet about halfway through, until the brie bites are puffed and golden brown, about 25 minutes. Let cool for 5 minutes on the baking sheet before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43885,"Spinach Salad 3 green onions 5 slices, thick cut bacon, minced 1/4 cup brown sugar 1 cup black strap porter or rasberry ale, recipes follows Salt Freshly ground black pepper 1/3 cup balsamic vinegar 5 to 6 cups baby spinach leaves, well washed and thoroughly dried 1/4 cup chunked and seeded cucumber 1/4 cup diced red bell pepper 1/4 cup crumbled Gorgonzola 8 pounds American II Row pale malt 1/4 pound120 L crystal malt 1/4 pound 60L crystal malt 1/2 pound Chocolate malt 1/2 pound Black Patent malt 1/2 pound Cara Pils malt 1/2 pound toasted II Row Pale malt 1/2 pound flaked wheat 2 teaspoons gypsum 4 ounces blackstrap molasses 1 1/3 ounces Cascade hops, divided 1 2/3 ounces Fuggles hops, divided 1/3 plus 1/2 ounce Kent Goldings hops 1 (2 3/4 ounces) American ale yeast (liquid) 8 pounds American II Row Pale malt 1/2 pound 60L Crystal malt 1/2 pound Cara Pils malt 1/2 ounce wheat 2 teaspoon gypsum 1/2 ounce Willamette hops 1 ounce Fuggles hops, divided 1/2 ounce Kent Goldings hops 1 (4-ounce package) California liquid ale yeast 5 pounds frozen red raspberries Instructions: Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes. Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy. Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well. Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately. Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F. Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43886,"Blueberry Crumble Sundae 1 pint blueberries 1 cup granulated sugar
1 tablespoon cornstarch
1 cup all-purpose flour 1/3 cup rolled oats
1/4 cup chopped pecans
1/4 cup granulated sugar
1/4 cup packed light brown sugar
Pinch of kosher salt
6 tablespoons cold salted butter, cut into small pieces
1/4 cup heavy cream
2 large egg yolks
1 quart black raspberry ice cream Whipped cream, for topping (canned)
Instructions: For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours. For the crumble topping: Meanwhile, preheat the oven to 350 degrees F. Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine. Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble. For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping. ","[Chardonnay, Riesling, Sparkling Shiraz, Moscato]" 43887,"Shrimp Stuffed with Apple and Vegetables 16 shrimp, size under 15 per pound 1 tablespoon olive oil 1 medium onion, sliced 3 cloves garlic, peeled and smashed 1 tablespoon tomato paste 4 ounces dry white wine Small tied bundle of parsley, thyme and basil 1/4 teaspoon chopped fresh dill 1 medium leek, core and outer leaves removed, washed and chopped small 1 tablespoon butter 1 medium sweet potato, peeled and small diced (less than ? inch) 8 ounces spinach, trimmed and washed, chopped lightly 1 apple, peeled, cored and small diced 6 pieces sun-dried tomato, soaked 15 minutes in 1/2 cup warm water, then chopped, reserve liquid 1/4 teaspoon curry powder or ground cumin 2 ounces heavy cream 2 slices white bread, crust removed, chopped 1 egg yolk Salt and pepper Instructions: For Sauce: Peel and butterfly shrimp, cutting underside of shrimp 3/4 of the way through. Clean out dark vein, rinse and dry. Rinse and dry shells. Saute shells in medium pot with 1 tablespoon olive oil. Add onion and garlic, color moderately for 2 minutes. Add tomato paste and stir for 2 minutes, then add wine and bundle of herbs. Reduce to half. Add 2 cups cold water and simmer for 30 minutes.; For Stuffing: Sweat leeks in butter for 1 minute. Add sweet potato and cook 2 minutes. Add spinach, apple and tomato, stirring until all items are fairly soft, about 5 minutes. Add curry or cumin powder, cream and bread, stirring for 2 minutes. Away from heat stir in egg yolk, salt and pepper to taste. Let cool. Add 1 heaping tablespoon to open side of shrimp, lightly seasoned, folding over any tail section. Lay shrimps on lightly buttered baking dish, stuffing side up. Add strained stock (about 12 ounces) and bake at 375 degrees for 8 to 10 minutes, basting occasionally until just cooked. Reduce liquid as desired and whisk in chopped dill and 1 teaspoon olive oil. Season to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 43888,"Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil 4 ripe tomatoes, seeded and diced 4 cloves garlic, finely sliced 1/2 cup olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon red pepper flakes 1/4 cup basil chiffonade Salt 1 pound penne, cooked al dente 1/2 pound fresh mozzarella, cubed Instructions: In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 43889,"Mango Blender Salsa 2 small ripe mangoes, peeled, pitted and diced (about 1 1/2 cups) 1/2 cup packed fresh cilantro (leaves and thin stems only) 1 jalapeno, seeded and chopped Juice of 1 lime (about 2 tablespoons) 1 red bell pepper, seeded and diced 1/3 cup chopped scallions Kosher salt Instructions: Combine one-third of the mango, cilantro, jalapeno, lime juice and 1 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary. Stir in the remaining mango, bell pepper and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 43890,"Sunny\u2019s 1-2-3 Milkshake 1 pint ice cream, left on the counter for 10 to 15 minutes to soften 3 ounces ice-cold milk
2 drops vanilla, lemon or almond extract (see Cook's Note) Mix-ins such as pretzels, chopped candy bars, malt powder, peanut butter, flavored syrups or cookies, as desired Instructions: In a blender, add the ice cream, milk and extract and blend until smooth. Add desired mix-ins and blend again to incorporate. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 43891,"Pear Chocolate Upside-Down Cake 1 cup water 1/2 cup brandy 2 to 3 fresh pears, ripe but still firm Canola oil 1/4 cup cake flour 1/4 cup plus 1 tablespoon unsweetened cocoa powder 3 eggs, at room temperature 5 tablespoons sugar 3 tablespoons melted butter 1/2 teaspoon vanilla extract Instructions: For the pears: In a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Peel the pears with a vegetable peeler, cut in half lengthwise and remove the core, the stem and the fibers that run down the center. Slice lengthwise into 1/4-inch thick slices and add to the simmering brandy mixture. (Add enough hot water to cover the pears, if necessary.) Poach for about 10 minutes, remove from heat and let cool to room temperature while you are preparing the batter. For the cake: Preheat oven to 350 degrees F. Oil the bottom of a 9 by 2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper. Sift cake flour and cocoa powder together several times to aerate. In a separate heatproof bowl combine the eggs and sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water. Whisk together the eggs and sugar, being very careful not to splash any water into it. The idea here is to raise the temperature of the egg and sugar mixture to between 100 and 120 degrees F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream. Sift the 1/3 of the flour and cocoa powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla. Drain the pear slices and arrange them in the bottom of the cake pan. Overlap them in a pattern of concentric circles. Pour batter over layer of pears, spreading evenly, but don't fill pan any more than within 1/2-inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the pears, but don't overdo it or you will undo all your hard work in aerating the batter! Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minute to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate. Replace any pear slices that become dislodged. This cake can be served warm or at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 43892,"Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad 1/4 cup extra virgin olive 1 teaspoon coarsely cracked black pepper 1 tablespoon chopped rosemary 1 tablespoon finely chopped garlic 1 (3 pound) porterhouse steak Kosher salt 4 shiitake mushroom caps Olive oil Salt and freshly ground pepper 2 cups warm white beans, cooked or canned rinsed and drained and heated 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 3 tablespoons chopped chives 3 plum tomatoes, finely diced 4 tablespoons lemon juice 3 tablespoons olive oil 1 teaspoon finely chopped garlic 1/4 cup grated Parmesan cheese Instructions: Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling. Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium-rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices. Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes. Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste. Yield: 8 servings ","[Barolo, Chianti, Tempranillo, Garnacha]" 43893,"Chicken Under a Brick One 3- to 4-pound chicken Kosher salt and freshly ground black pepper 2 tablespoons olive oil 6 cloves garlic, crushed with skin on 4 to 5 sprigs fresh herbs like rosemary, thyme and sage 4 to 5 sprigs fresh herbs like rosemary, thyme and sage
1 lemon, quartered Instructions: Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone. Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can. Sprinkle the chicken generously on both sides with salt and pepper. Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more. Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43894,"Escabeche of Trout 1/3 cup all-purpose flour 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 4 6 to 8 ounce small whole trout, head-on, scaled, gutted and rinsed 1/3 cup olive oil 1 medium red onion, julienned 3 cloves garlic, sliced 6 sprigs fresh thyme 1/2 teaspoon freshly ground coriander 1/2 teaspoon smoked paprika 1 1/2 cups dry white wine 1/2 cup white wine vinegar 3 strips lemon zest, approximately 3 by 1-inch Instructions: Combine the flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper in a gallon zip-top bag. Pat the trout dry and toss to coat in the bag with the seasoned flour. Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers. Carefully add the trout to the pan. Cook on each side for 1 minute. Using tongs or a fish spatula, transfer the trout to a 13 by 9-inch glass baking dish. Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes. Remove from the heat and pour the marinade over the trout. Refrigerate, uncovered, for at least 1 hour before serving. Serve cool or at room temperature with the sauce and onions. Refrigerate, covered, for up to 12 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 43895,"Pound Cake Cut-Out Sandwiches with Strawberry Whipped Cream 1 store-bought loaf pound cake 1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 cup diced strawberries
2 tablespoons mini chocolate chips
Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Slice the pound cake into 1/2-inch slices, and use the cookie cutters to cut out a shape in each slice. Place the pound cake shapes onto a sheet pan and toast in the oven until lightly golden, about 5 minutes. Transfer the shapes to a rack and cool for 20 minutes. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and sugar and beat until soft peaks form, about 2 minutes. Gently fold the strawberries into the whipped cream. To assemble, spoon 2 tablespoons of the cream onto one of the cutouts. Sprinkle with mini chips and top with another cutout. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 43896,"Creamy Stone Ground Grits 6 cups water 6 cups milk 2 teaspoons salt 1 teaspoon freshly ground white pepper 4 tablespoons butter 1 1/2 cups stone ground white grits 1 pound grated white cheddar cheese Instructions: In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43897,"Smokin' Chokin' Barbecue Sauce 2 tablespoons olive oil 2 small red onions, finely chopped (about 1 cup) 4 cloves garlic, minced 2 medium jalapeno peppers, seeded and chopped (optional) 2 cups merlot wine 1 (12 ounce) jar chokecherry preserves 2 (28 ounce) cans diced tomatoes 4 dried chipotle peppers, ground (about 2 tablespoons) 1/2 teaspoon salt 1 teaspoon black pepper 1/2 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup balsamic vinegar Instructions: Put oil a dutch oven over medium heat. Add onions, garlic and jalapeno peppers and cook until soft, about 5-7 minutes. Add merlot, increase heat to medium high, and reduce by half. Add chokecherry preserves and cook 5 more minutes. Add tomatoes, chipotle, salt and pepper. Bring back to a boil, reduce heat and simmer 20 minutes. Add soy, worcestershire and vinegar. simmer another 10 minutes. Adjust seasonings. Let sit overnight. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 43898,"Blackberry-Bourbon Iced Tea 3 cups fresh blackberries 3/4 cup sugar 2 tablespoons chopped fresh mint, plus mint sprigs for garnish 6 good-quality black tea bags Good-quality bourbon, to taste (Bobby likes Woodford Reserve) Instructions: Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea. While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld. Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.) Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep). ","[Bourbon, Merlot, Cabernet Sauvignon, Zinfandel]" 43899,"Daddy Warbucks 4 cups all-purpose flour 1 cup cocoa powder
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
4 1/4 cups sugar
6 eggs
2 cups canola oil
2 cups yogurt
3/4 cup port
2 teaspoons vanilla
1 cup egg whites (7 large whites) 1/8 teaspoon cream of tartar
2 cups sugar 1 3/4 pounds (7 sticks) unsalted butter, cut into 1-inch pieces
1 tablespoon vanilla
2 cups chopped white chocolate Chocolate-covered cereal pearls, such as Callebaut Crispearls, for sprinkling 4 ounces modeling chocolate or chocolate fondant Instructions: For the cake batter: Preheat the oven to 325 degrees F. Line cupcake pans with 30 cupcake liners. Sift together the flour, cocoa powder, baking powder, salt and baking soda in a large bowl and set aside. In the bowl of a stand mixer with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes. Mix in the oil until combined. Add the sifted ingredients and mix until incorporated. Mix in the yogurt. Scrape down the sides of the bowl, add the port and vanilla and mix until incorporated. Fill the cupcake liners three-quarters full with batter. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool 15 minutes, and then pull them from the pans and place on a cooling rack or baking sheet to cool completely. For the buttercream frosting: In the bowl of a stand mixer with a whisk attachment, combine the egg whites and cream of tartar and whip at medium speed until frothy. Add 1 1/2 cups of the sugar and whip at high speed until stiff peaks form. In a saucepan, stir the remaining 1/2 cup sugar into 1/2 cup water. Put a candy thermometer in the pan and place the pan over medium-high heat. When the simple syrup reaches the soft-ball stage (235 to 245 degrees F), immediately pour it into the egg whites while the mixer is on low speed. Once all the syrup is added, turn the mixer to high and whip until the bottom of the bowl is cool, about 15 minutes. Add the butter and whip until smooth and silky. Add the vanilla and mix until incorporated. For the white chocolate shell: Melt the white chocolate in a double boiler. Turn each cupcake upside down and dip in the melted chocolate; set aside to harden. To assemble: Put the frosting in a pastry bag with the desired decorating tip. Pipe one low swirl of frosting on top of each cupcake. Sprinkle with chocolate-covered cereal pearls. Roll out the modeling chocolate with a rolling pin and cut into bowtie shapes. Place one on top of each frosted cupcake. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 43900,"Spiced Chicken Fingers with Sweet-Sour Sauce Canola oil, to cook 1 small onion, roughly diced 1/2 tablespoon minced ginger 1 medium carrot, peeled, roughly diced 1 small pineapple, peeled, roughly diced 2 cups pineapple juice 1/2 cup rice vinegar 2 cups rice flour 1/2 tablespoon paprika 1/4 tablespoon cayenne 2 tablespoons white sesame seeds 1 quart cold soda water 4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips Salt, to taste Instructions: In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt. PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce. Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Riesling]" 43901,"Cinnamon Roll Cocktail 6 cups boiling water 1/2 cup instant cinnamon-flavored cappuccino or coffee mix 2 shots caramel liqueur 2 shots vanilla rum 2 shots cinnamon schnapps 2 shots dark rum Non-dairy whipped topping, for garnish Cinnamon sticks, for garnish Instructions: In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved. Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of non-dairy whipped topping, piped through a decorative tip. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm. ","[Brunello di Montalcino, Tawny Port, Madeira, Moscato]" 43902,"Herb-Rolled Quail's Eggs 24 fresh quail eggs Olive oil, for rubbing 3 to 4 tablespoons za'atar Fleur de sel (sea salt) Instructions: Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling.
Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43903,"Mixed Greens with Dried Cranberries and Toasted Pecans 1/2 cup pecans 4 cups romaine lettuce, torn into small pieces 4 cups mesclun (mixed baby greens), washed and spun dry 1/2 cup slivered red onion About 1/3 cup Lemon-Soy Dressing, recipe follows 4 tablespoons dried cranberries 1 large garlic clove, minced 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 1/2 teaspoons tamari soy sauce 1/8 teaspoon salt Generous seasoning freshly ground pepper 1/2 cup mild-flavored olive oil Instructions: Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely. Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion. Place all the ingredients in a jar with a tight-fitting lid and shake vigorously. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43904,"Island Rice 1 cup rice, regular or instant, cooked according to package directions Cooked shrimp, halved, about 12 ounces 1 cup diced pineapple 1 cup diced fresh papaya or mango 1/4 cup chopped scallions 2 tablespoons fresh lime juice 2 teaspoons olive oil Salt and freshly ground black pepper Instructions: Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 43905,"Kevin Nurse's Jerk Red Snapper and Island Salsa 2 ounces ground allspice 2 tablespoons dried thyme 1 teaspoon ground cinnamon 1/2 teaspoon ground clove 2 ounces freshly ground coriander 2 ounces freshly ground grains of paradise 1/2 teaspoon ground nutmeg 8 cloves garlic 6 scallions 4 habanero peppers 4 ounces lime juice Sea salt Dash soy sauce Canola oil, as needed 1 red snapper, about 2 to 3 pounds 4 zucchini (2 green and 2 yellow), sliced lengthwise 2 red bell peppers Island Salsa, recipe follows 4 ounces mango, chopped 4 ounces pineapple, chopped 1 star fruit, chopped 2 ounces red onion, chopped 2 tablespoons red wine vinegar 1 tablespoon freshly chopped cilantro leaves Kosher salt and freshly ground black pepper Instructions: Preheat grill.
Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa. Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 43906,"Korean-Style Barbecue Salmon 1/4 cup gochujang (Korean red cl paste) 2 teaspoons soy sauce 2 teaspoons toasted sesame oil, plus more for drizzling 2 teaspoons fresh lemon juice 2 teaspoons sugar 2 teaspoons grated fresh ginger 1 small clove garlic, grated 1 1/2 pounds skin-on center-cut salmon, cut into 4 fillets 3 tablespoons vegetable oil, plus more for the grill 1/2 head napa cabbage, cut into 4 long wedges Kosher salt and freshly ground pepper Sliced scallions and toasted sesame seeds, for topping Cooked white rice, for serving Instructions: Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl. Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice. ","[Pinot Noir, Gamay, Tempranillo, Grenache Blanc]" 43907,"Raspberry Creme Brulee 1 pint raspberries 1 cup sugar, plus more for sprinkling 2 cups heavy cream 1 cup half-and-half Pinch fine salt 1 vanilla bean 8 large egg yolks, at room temperature Instructions: Position a rack in the center of the oven and preheat to 300F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use. Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely. Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside. Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean. Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days. Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 43908,"Chicken and Mushroom Goulash with Gnocchi 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 1 1/2 pounds ground chicken 1/2 pound white mushrooms, sliced
2 cloves garlic, chopped 1 medium onion, chopped 1 red bell pepper, seeded and chopped 2 teaspoons smoked paprika, 2/3 palm full Salt and pepper 1 cup chicken stock 1 cup tomato sauce
1/2 cup sour cream or reduced fat sour cream
Handful chopped flat-leaf parsley
1 package fresh gnocchi, in refrigerated section of market, 12 to 14 ounces
2 tablespoons chives Instructions: Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste. While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream. Ladle goulash with gnocchi into shallow bowls and garnish with chives. ","[Cabernet Sauvignon, Pinot Noir, Barbera, Tempranillo]" 43909,"Baked Potato Salad 2 pounds small Yukon gold potatoes (or, if available, blue potatoes or purple majesty) washed and dried 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped 1 small bunch basil, about 1-inch of stems still attached, thoroughly washed and dried Kosher salt and freshly ground white pepper 2 tablespoons water 8 tablespoons extra-virgin olive oil 6 tablespoons red wine vinegar 2 shallots, peeled and sliced into thin rounds 2 tablespoons smooth Dijon mustard 1 tablespoon chopped capers and 1 teaspoon caper liquid 6 gherkins, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid Instructions: Preheat the oven to 400 degrees F. Arrange the potatoes in a single layer on a baking sheet and put it in the center of the oven. Meanwhile, in a food processor or blender, combine the parsley and basil leaves. Season with salt and pepper, to taste. Add the water and blend. With the motor running, pour 5 tablespoons of the olive oil through the top of the food processor in a slow, steady stream. This doesn't need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and set aside. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers, caper liquid, gherkins and gherkin liquid. Whisk in the remaining olive oil. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, remove them from the oven. Allow them to cool for a few minutes and peel half of them. Some potato skin is a nice flavor in the salad. Put the potatoes in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper, to taste, and toss them in the dressing. Drizzle with the parsley/basil puree and stir to blend. Keep warm, at room temperature, until serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43910,"Open Faced Crab Salad Sandwich 1/4 cup mayonnaise 1/4 cup ketchup 1/4 cup chili sauce Lemon juice, to taste Kosher salt and freshly ground black pepper Dash Worcestershire sauce Pinch crab boil seasoning (recommended: Old Bay) 1/4 teaspoon grated horseradish, optional 4 croissants 3/4 pound lump crab, picked to remove shells 2 tablespoons mayonnaise 2 tablespoons cream cheese, softened 1 teaspoon capers, chopped Dash Worcestershire sauce Dash hot pepper sauce Pinch crab boil seasoning (recommended: Old Bay) Lemon juice to taste Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F.
To make the sauce: Mix 1/4 cup of mayonnaise with the ketchup, and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43911,"Crispy Crunchy Pig Candy Sriracha Baked Beans Three 21-ounce cans spicy baked beans, such as Bush's Sriracha Beans Pig Candy, recipe follows 2 cups crispy wontons
Pickled Red Onion, recipe follows 2 tablespoons thinly sliced scallion greens 2 tablespoons toasted sesame seeds
Nonstick vegetable oil spray, for spraying the baking sheet and wire rack 2 cups light brown sugar
12 to 14 slices medium-cut applewood-smoked bacon (not thick cut, but not paper thin)
1 cup red wine vinegar 1 tablespoon sugar
1 teaspoon kosher salt
1 red onion, sliced
Instructions: Preheat the oven to 400 degrees F. Pour the beans into a 9-by-14-inch glass baking dish. Bake until bubbly and slightly brown around the edges, about 25 minutes. Top the beans with an even layer of Pig Candy, then an even layer of the crispy wontons, then an even layer of Pickled Red Onion. Finally, garnish with scallion greens and sesame seeds. Serve as a side dish or as a main course with steamed rice! Preheat the oven to 275 degrees F. Fit a baking sheet with a wire rack and spray with vegetable oil spray. Put the brown sugar in a pie dish. Gently press each slice of bacon into the sugar until coated (there can be patches of uncoated bacon; it does not need to be 100 percent coated). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization. Put the coated bacon on the wire rack. Bake, rotating the baking sheet halfway through, until super crispy and golden, 50 to 60 minutes depending on the oven and thickness of the bacon. Remove from the sheet to prevent sticking and let cool on a new surface. Bring the vinegar, sugar, salt and 1/2 cup water to a simmer in a saucepan. Add the onions and take off the heat immediately. Let cool in the pickling liquid. Store in an airtight container in the fridge for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43912,"Emily's Chopped Salad with Tomato Vinaigrette 1 cucumber, peeled and chopped 1 red pepper, chopped 1 green pepper, chopped 1 cup chopped red cabbage 2 stalks celery, chopped 2 carrots, peeled and chopped 1 large or 2 average overripe tomatoes 3 tablespoons balsamic vinegar 1/2 cup olive oil Salt and pepper Leftover shredded chicken Crumbled bacon Crumbled blue cheese Crumbled feta cheese Instructions: In a large bowl, combine chopped cucumber, peppers, cabbage, celery and carrots. Slice tomato into quarters and remove inner flesh and put in blender. Chop up remaining tomato and add to salad. Blend the tomato and pour through strainer over a small bowl to remove seeds. Whisk in vinegar and olive oil. Season to taste. Serve salad with vinaigrette and toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43913,"Banana Ice Cream 2 1/2 cups half and half 3/4 cup sugar 1 vanilla bean 8 egg yolks Instructions: 4 overripe bananas, mashed, about 1 1/3 cups In a saucepan combine half and half, sugar and vanilla bean seeds and pod. Bring to a boil. In a bowl whisk egg yolks. While whisking stream in about 1/3 of hot cream mixture. Return saucepan to heat and whisk egg mixture into sweetened cream. Continue to stir over medium heat until the mixture thickens and comes just to the boil. Strain custard into a bowl over ice. Transfer to a prepared ice cream maker. Follow manufacturer's instructions. Add bananas just before freezing is finished. Freeze until firm. ","[Chardonnay, Riesling, Gewrztraminer]" 43914,"Waffled Brownie Sundae 3/4 cup all-purpose flour 2 tablespoons unsweetened cocoa powder Fine salt 4 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons unsalted butter, plus more for brushing waffle iron 1/2 cup sugar 2 large eggs, beaten Vanilla ice cream, whipped cream, caramel sauce, sprinkles and maraschino cherries, for topping
Vanilla ice cream, whipped cream, caramel sauce, sprinkles and maraschino cherries, for topping Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Sift together the flour, cocoa powder and 1/8 teaspoon salt in a small bowl; set aside. Combine half the chocolate and the butter in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. Remove from the heat and let cool slightly. Stir in the sugar and eggs. Add the flour mixture and remaining chocolate and stir until just combined. Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are cooked through and slightly crispy around the edges, 4 to 6 minutes. Keep the cooked waffles warm in a 200 degrees F oven or covered with foil on a plate while you make the remaining waffles. Top each waffle with ice cream, whipped cream, caramel sauce, sprinkles and a cherry, if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

" 43915,"Beans and Bacon Macaroni 8 ounces bacon Kosher salt 8 ounces elbow macaroni 1 medium yellow onion, chopped 2 tablespoons chopped garlic 2 plum tomatoes, chopped Two 15-ounce cans red beans, drained and rinsed 1 tablespoon chopped fresh parsley Freshly ground black pepper Instructions: Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces. While the bacon is cooking, bring a large pot of water to a boil. Add a big pinch of salt and the macaroni and cook according to package instructions. Drain and set aside. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43916,"Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing 1 1/2 pounds salmon fillet Extra-virgin olive oil Sea salt and freshly ground black pepper 1 1/2 cups quick cooking couscous 2 cups boiling water 3 tablespoons extra-virgin olive oil 1 lemon, juiced Sea salt and freshly ground black pepper 1 pint cherry tomatoes, cut in 1/2 1 cucumber, sliced thin 4 scallions, sliced thin 1/2 cup fresh watercress leaves 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh dill 3 tablespoons creme fraiche 1 tablespoon Dijon mustard 1 tablespoon honey 1/2 lemon, juiced 1/4 cup extra-virgin olive oil 1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill 1/2 cup fresh watercress leaves Sea salt and freshly ground black pepper Lavash bread, to serve Instructions: Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool. Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients. Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning. Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43917,"Chicken Apricot Panini 2 tablespoons apricot preserves 2 tablespoons mayonnaise
1 piece Perfect Grilled Chicken (thawed if frozen), recipe follows 2 slices good, thick sourdough bread 2 slices provolone cheese
4 fresh sage leaves
1/4 red onion, sliced very thin
2 tablespoons butter, softened 2 cups olive oil 6 tablespoons honey 3 heaping tablespoons Dijon mustard 1 tablespoon salt 2 teaspoons ground thyme 2 teaspoons ground oregano Juice of 12 lemons 24 boneless, skinless chicken breasts Instructions: In a small bowl, add the apricot preserves and mayonnaise and stir to combine. Slice the Perfect Grilled Chicken into strips. To build the sandwich, spread both slices of bread with the apricot-mayonnaise spread. On one half, lay a slice of cheese, the chicken strips, sage, red onion slices and the second slice of cheese. Put on the top piece of bread and spread softened butter on both sides of the sandwich. Grill the sandwich in a hot panini maker until golden and crisp. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.) Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours. Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43918,"Roast Pork 1/2 cup diluted red vinegar 1 tablespoon Chinese cooking wine
1 teaspoon Chinese maltose
3 teaspoons BBQ pork sauce 2 cloves garlic, finely minced
2 teaspoons Chinese cooking wine
2 tablespoons salt
1 teaspoon MSG 1 teaspoon sugar
1 teaspoon Chinese five-spice powder One 5-pound slab pork belly 2 teaspoons salt
1 teaspoon baking soda
Instructions: For the glaze: Stir the red vinegar with the cooking wine and maltose in a double boiler until all of the maltose has melted. For the marinade: Mix together the BBQ pork sauce and garlic in a small bowl. Set aside to rest, approximately 10 minutes. Add the Chinese cooking wine and mix thoroughly. Set aside. Mix together the salt, MSG, sugar and Chinese five-spice powder thoroughly in a separate small bowl. Set aside. For the pork belly: Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Trim and clean pork belly slab. Cut into the back of the pork belly between each rib, about halfway down the thickness of the slab. Mix the salt, baking soda and 2 teaspoons water together in a small bowl. Rub the mixture onto the skin of the pork and let rest for 15 minutes. Put the slab of pork in the boiling water, skin-side down first. Let cook, 3 to 5 minutes. Remove pork from water and rest on a roasting rack, skin-side up. Pierce the entire surface of the skin with a needle. Brush on the glaze, covering the entire surface of the skin. Let the slab of pork dry on the rack until the surface of the skin is dried, 20 to 30 minutes. Turn the slab over and sprinkle the five-spice mixture thoroughly over the meat, rubbing into the cut spaces between the ribs. Brush the BBQ pork sauce mixture on the meat thoroughly, covering the entire surface, including the cut spaces between the ribs. Roast the pork, approximately 10 minutes. Allow to cool for 20 to 30 minutes and increase oven temperature to 400 degrees F. Return the pork to the oven to roast, 15 to 20 minutes. Increase oven temperature to 450 degrees F and continue to roast the pork, for 5 to 7 minutes. Decrease oven temperature to 300 degrees F and continue cooking the pork until tender, 45 to 60 minutes. Let the pork cool for approximately 5 minutes. Move to a cutting board and chop into bite-size pieces. Plate and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43919,"Applewood Smoked Pork Ribs with Red cl Glaze 6 pounds pork baby back ribs 1 yellow onion, peeled and coarsely chopped 4 green jalapeno chiles, stemmed, seeded, and coarsely chopped 12 black peppercorns 1 bay leaf 1 tablespoon cumin seeds Applewood chips (available at most home barbecue centers) Red cl Glaze, recipe follows Instructions: Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs. Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through. Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red cl Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce. Place the ribs on the grill and liberally baste with the Red cl Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice. Red cl Glaze: 1 cup pineapple juice 2 tablespoons cornstarch 3/4 cup brown sugar 1 teaspoons salt 3/4 cup rice wine vinegar 2 tablespoon ketchup 2 red serrano chiles, roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water. Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week. Yield: 4 cups ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 43920,"Jalapeno Potato Salad 2 pounds deli potato salad 2 tablespoons diced jalapenos (recommended: La Victoria) 1 teaspoon Mexican seasoning 6 dashes chipotle pepper sauce (recommended: Tabasco) 1 scallion, chopped 1 tablespoon finely chopped fresh cilantro leaves Instructions: In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 43921,"Seafood Skewers on a Bed of cl-Garlic Spinach Twelve 12 to 16 count shrimp, deveined Twelve 2-inch cubes sustainable firm white fish, such as halibut 8 large sea scallops, tough muscle removed 3 tablespoons EVOO, plus more for drizzling Sea salt and freshly ground pepper 4 cloves garlic, finely chopped 1 cl pepper (cherry, long red or Fresno), seeded and finely chopped 2 pounds spinach from the farmer's market (about 4 bunches), stemmed Freshly grated nutmeg 2 lemons, halved Instructions: Position a rack in the upper third of the oven and heat the broiler. Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes. Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat. Add the garlic and cl pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg. Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43922,"Braised Lamb Orzo Salad 3 cups all-purpose flour 2 tablespoons kosher salt and freshly ground black pepper blend (60:40 mixture) 2 (14 to 20-ounce) lamb shanks 2 tablespoons grapeseed oil 4 cups red wine 1 cup peeled and chopped carrots 2 ribs celery, chopped 1/3 cup chopped red onion 2 tablespoons minced rosemary leaves 6 cups beef stock 1/2 cup tomato paste 1 tablespoon minced parsley leaves 2 tablespoons minced garlic 6 cups cooked orzo 1 cup chopped Roma tomatoes 1/4 cup crumbled feta 1 cup balsamic vinaigrette 1/2 cup chopped mint leaves 1/4 cup chopped basil leaves 1 tablespoon grapeseed oil Instructions: In a large bowl toss the flour with salt and pepper blend, to taste, then add shanks and coat well with the flour. Remove the shanks and shake off the excess flour. Add the oil to a heavy- bottomed pan over medium-high heat. When the oil is hot add the shanks, and brown them on each side. When fully browned, remove the shanks to a plate and deglaze the pan with red wine. Stir in the carrots, celery, onions, rosemary, beef stock, tomato paste, parsley and garlic. Bring to a boil, then reduce the heat to medium-low, and cook for 1 1/2 to 2 hours. When the meat is fork tender, remove the shanks from the stock and allow to cool for 1 hour in the refrigerator. Once cooled, remove meat from shank with a fork, pulling meat to shred. Put the meat into a large bowl and add the orzo, tomatoes and feta. Pour the vinaigrette over the salad and toss to combine. Arrange the salad on a large serving platter and garnish with chopped mint and basil. Drizzle with grapeseed oil and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 43923,"Pecan Tart Pastry pie dough for 1 (9-inch) pie pan or (10-inch) tart shell 1 cup granulated sugar 2/3 cup light corn syrup 2 tablespoons dark rum 1/2 stick unsalted butter, softened 3 eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups pecan halves Instructions: In a saucepan, combine sugar, corn syrup, rum and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.; ","[Chardonnay, Riesling, Gewrztraminer]" 43924,"Neely's Dry BBQ Ribs 3 to 4 pounds spare ribs 4 ounces Neely's Seasoning Mix, recipe follows 8 ounces paprika 4 ounces sugar 2 teaspoons onion powder Instructions: Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours. Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking. Mix all ingredients together in a bowl. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 43925,"Pudim de Coco (Coconut Pudding - East Timor) 3 cups sugar 6 eggs 2 tablespoons flour 2 cups coconut milk 1/4 cup freshly grated coconut for decoration (optional) Instructions: Heat oven to 350 degrees F. Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps. When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold. Set aside. Beat the eggs with 2 cups sugar, until fluffy. Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth. Add the flour mixture to the coconut milk, mix well and then add to the egg mixture. Pour mixture over into mold over caramelized sugar. Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie. Bake for 40 minutes. Remove from water bath immediately. Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours. To serve, sprinkle with freshly grated coconut if desired. Cook's Note: Instead of grating a fresh coconut I have used frozen fresh coconut found the freezer department of most supermarkets. It works just as well. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43926,"Pumpkin Pie 6 ounces gingersnap cookies 1 tablespoon dark brown sugar 1 teaspoon ground ginger 1 ounce unsalted butter, melted 16 ounces Pumpkin Puree, recipe follows 1 cup half-and-half 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 3/4 cup dark brown sugar 2 large eggs 1 large egg yolk 5 teaspoons light brown sugar, divided 1 (4 to 6-pound) baking pumpkin, rinsed and dried Kosher salt Instructions: Heat the oven to 350 degrees F. For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling. For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made. For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving. Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 43927,"Paleo Prosciutto Egg Cups 1/3 cup extra-virgin olive oil 6 large thin slices prosciutto (about 1/3 pound) 6 large eggs 1/2 medium tomato, cut into thin wedges 1/2 cup packed fresh basil leaves, chopped 1/4 cup toasted walnuts, chopped 1/4 teaspoon red pepper flakes 1 small clove garlic, finely grated Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving. Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 43928,"Snowman Cupcakes 1 box white cake mix (plus ingredients needed to make the cake according to the box instructions) 2 sticks (8 ounces) unsalted butter, at room temperature 4 cups confectioners' sugar (from a 1-pound box) Pinch fine salt 2 teaspoons vanilla extract 2 tablespoons milk 1 ounce (about 1/4 cup) semisweet chocolate chips 12 regular-sized marshmallows 12 chocolate-covered peppermint candies, such as York Peppermint Patties
Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup standard muffin tin with cupcake liners. Prepare the cake mix according to the package directions. Divide the batter evenly among the prepared muffin cups. Bake until done according to the directions. Cool the cupcakes on a rack in the tin for 10 minutes, then remove them from the tin. Cool on the rack completely before decorating.
Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). 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. Fit a large pastry bag with a 1/3-inch diameter plain round tip or snip the tip of a large resealable plastic bag to make a 1/3-inch diameter hole, and fill the bag with icing. When the cupcakes are cool, hold the bag vertically with the tip pointing down at the center of each cupcake, and pipe a mound of icing onto each cupcake without lifting or moving the bag, so that the icing spreads to the edges, then finally lift the bag to form a mound on top.
Fit a small pastry bag with a small plain pastry tip, or use a small resealable plastic bag. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Transfer the chocolate to the prepared bag. If using the plastic bag, snip the very tip off so you can pipe the desired size. Pipe two dots for eyes on one flat side of each marshmallow, and a row of five dots for a smile. Pipe a little bit of frosting on top of the marshmallow head to glue the peppermint patty on top. Place a dot of chocolate on top of the patty hat to form a button. Place each decorated marshmallow \head\ on the center of each mound of icing. Pipe 3 chocolate dots under the head to form buttons. Pipe two arms coming out of the snowman shoulders. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43929,"Chocolate Peppermint Cookies 2 cups all-purpose flour 3/4 cups unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed light brown sugar 3/4 cup sugar 2 eggs 2 teaspoons vanilla extract 2 cups chocolate chips 3/4 cup confectioners' sugar 2 drops mint extract, or more to taste 3 1/2 teaspoons water Instructions: For the cookies: Preheat oven to 350 degrees F. In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips. On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely. For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes. ","[Merlot, Pinot Grigio, Moscato, Riesling]" 43930,"5-Spice on Ice 1 cup granulated sugar 1 tablespoon Chinese 5-spice blend (cloves, cinnamon, star anise, fennel, Sichuan peppercorns) 3 dashes bitters, such as Angostura 1 whole kumquat (or 2-inch orange rind) Ice 2 ounces spiced rum, such as Sailor Jerry or Captain Morgan Original Spiced Splash fernet Instructions: Mix 1 cup water with the sugar and 5-spice blend. Heat until dissolved. Strain and let cool. In a lowball glass, pour 1 tablespoon 5-spice simple syrup and the bitters and muddle a kumquat into that action. Add ice, rum and a splash of fernet. Stir in the glass for 20 to 30 seconds, until well-chilled. Sip, then cheer the funk up. ","[Riesling, Gewrztraminer, Moscato, Cava]" 43931,"Red Cooked Butternut Squash 1 medium butternut squash 1 tablespoon peanut oil 1-inch piece fresh ginger, peeled and grated 3 whole star anise 2 cinnamon sticks, about 3-inches each 4 tablespoons light soy sauce 2 tablespoons dark soy sauce 1 cup hot water 1 heaping tablespoon brown sugar 1 pinch Chinese five-spice powder 1 small handful fresh cilantro, finely chopped, for garnish Instructions: Halve the squash lengthwise and peel. Scoop out the seeds and cut into bite-size (1-inch) pieces. In a wok, heat the oil over medium-high heat. Add the ginger and whole spices and stir-fry for a few seconds. Add the squash and stir-fry for a minute. Season with both soy sauces and stir-fry for another minute. Add the water and stir to combine. Cover with a wok lid and cook, stirring occasionally, until the squash is tender, 10 to 15 minutes. (Add more water if necessary to keep the squash from sticking to the sides of the wok.) Once the squash is tender, remove the lid and season with the brown sugar and Chinese five-spice. Toss the squash with the seasonings and allow the sauce to thicken a bit, about another minute. Remove from the heat, toss in the cilantro and serve immediately. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 43932,"Reverse-Seared Instant Pot Prime Rib and Gravy One 4-pound boneless prime rib roast 3 large cloves garlic, quartered lengthwise
1 sprig rosemary
Kosher salt and freshly ground black pepper
1 1/4 cups low-sodium beef broth, plus more as needed for thinning the gravy
1/2 cup dry red wine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 tablespoons chopped soft herbs, such as chives, parsley or chervil Instructions: Make 4 evenly spaced small slits about 1/2 inch deep on the top of the roast with a small paring knife. Put a few rosemary leaves on top of each slit and push them in using a piece of garlic. Repeat on the other side of the roast. Make two slits on the ends of the roast and stuff with the remaining rosemary and garlic. Combine 5 teaspoons salt and 1 tablespoon pepper in a small bowl and stir to combine. Sprinkle all over the roast, firmly pressing the mixture onto the exterior and stuffing some into the slits.
Place the trivet in the bottom of the insert of a 6-quart Instant Pot?. Pour in the beef broth and 1/4 cup of the wine. Place the roast on the trivet, fat-side up, then set it to pressure cook on low for 10 minutes with the keep warm feature turned on (see Cook's Note). Once the pressure cook cycle ends let the pot stand, closed, for 45 minutes. Open the lid and transfer the roast to a plate. Remove the trivet and pour the broth into a heatproof container. Rinse the insert and return it to the machine.
Set the machine to saut and add the butter. Once the butter is melted and foamy add the roast and sear until dark brown on all sides and an instant-read thermometer inserted into the center of the roast registers 120 degrees F for medium rare, about 4 minutes per side. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
Meanwhile, immediately add the remaining 1/4 cup wine to the insert, scraping up the browned bits that are stuck to the bottom. Continue to cook until almost all the wine has evaporated then sprinkle in the flour. Stir until a uniform paste forms then whisk in the reserved broth. Bring to a boil and simmer until the flavor of the flour has cooked out, about 5 minutes. Adjust the seasoning, if needed, and whisk in a bit more beef broth if the gravy becomes too thick. Strain through a mesh strainer into a gravy boat and stir in the herbs right before serving. Serve alongside the roast.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 43933,"Fried Shrimp Cakes 1/2 pound shrimp, minced 1 garlic clove, minced 2 scallions (white and green parts), minced 1/2 teaspoon salt 1/2 cup all-purpose flour 4 teaspoons sherry Olive oil Instructions: Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43934,"Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise 8 green New Mexico cl peppers or 6 poblano or Anaheim peppers 3 tablespoons EVOO 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces Kosher salt and freshly ground pepper 4 cloves garlic, chopped 2 stalks celery, chopped 2 medium onions, chopped 4 to 5 tomatillos, husked, rinsed and chopped 1 tablespoon ground coriander 1 tablespoon ground cumin 1 1/2 teaspoons dried Mexican oregano, lightly crushed 6 cups chicken stock 1 tablespoon honey 2 cans white or yellow hominy, drained Tortilla chips, for serving 2 cups shredded asadero or Monterey Jack cheese 1 ripe avocado, pitted, peeled and diced Lime wedges, for serving Fresh cilantro leaves, torn, for serving Instructions: Heat the broiler. Broil the cl peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo Strata. Peel, seed and chop the remaining 6 (or 4) chiles. Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery and onions. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy and roasted chiles. Transfer half the soup to a food processor and puree until smooth. Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes. Preheat the oven to 350 degrees F. Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole and sprinkle with cilantro. Serve immediately. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 43935,"Sunny's BBQ Salmon and Easy Salad 1 side of salmon (2 to 2 1/2 pounds) 1 tablespoon mesquite liquid smoke Kosher salt 3 tablespoons olive oil 1/4 cup plus 1 tablespoon sugar 1/4 cup sweet paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon red cl flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 8-ounce container spring mix lettuce 1/4 cup thinly sliced red onion
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Instructions: For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt. For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, cl flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour. Preheat the oven or a grill to 300 degrees F. Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size. For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again. Remove the salmon from the skin and flake over the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 43936,"Vegetable Coleslaw 1 pound white cabbage (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 carrots 2 cups good mayonnaise 1/4 cup Dijon mustard 1 tablespoon sugar 2 tablespoons cider vinegar 2 teaspoons celery seeds 1 teaspoon celery salt 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43937,"Har Gow 1 tablespoon baking soda 1 pound peeled and deveined small shrimp (51/60), tails removed 2 teaspoons sugar 1 teaspoon chicken bouillon powder 1/4 teaspoon ground white pepper 1/3 cup plus 2 teaspoons tapioca starch Kosher salt 1 teaspoon toasted sesame oil 2 tablespoons lard or neutral oil 1 1/4 cups wheat starch, plus more for dusting Instructions: Fill a large bowl with 6 cups of cold water and whisk in the baking soda until dissolved. Add the shrimp to the bowl, lightly massage it in the baking soda water and let soak for 30 minutes. Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels. Finely chop 1/4 cup of the shrimp to a paste and add to a large bowl. Coarsely chop the remaining shrimp into 1/2-inch pieces and transfer to the same bowl. Add the sugar, chicken bouillon powder, white pepper, 2 teaspoons of the tapioca starch and 1/2 teaspoon salt and mix in one direction until streaks form on the side of the bowl, about 1 minute. Mix in the toasted sesame oil and 1 tablespoon of the lard until incorporated. Refrigerate until needed. Line a baking sheet with parchment. Bring 1 cup cold water to a boil in a small pot. Meanwhile, sift the wheat starch and remaining 1/3 cup tapioca starch with a fine-mesh strainer into a large bowl. Stir 1/2 teaspoon salt into the boiling water until dissolved, then slowly pour over the wheat starch mixture and mix with a wooden spoon or chopsticks. Cover and let rest for 5 minutes. Add the remaining tablespoon of lard and knead until incorporated. Lightly dust a work surface with wheat starch and turn out the dough onto it. Knead the dough until smooth. Divide in half and roll each piece into a 15-inch log. Cut each log into 1-inch pieces and cover the dough pieces with a damp paper towel or lint-free kitchen towel. Working with one piece of dough at a time, dust the dough with some wheat starch, press into a 2-inch circle and then roll out into a thin 3- to 3 1/2-inch circle, keeping the edges thinner than the center. Put the dough circle in front of you and place a scant tablespoon of the shrimp filling in the center of it. Starting at the right edge of the circle at the \u201c3-o'clock\u201d position, make small pleats counterclockwise along the edge until you reach the \9-o 'clock\u201d position (the goal is around 8 pleats for good luck). Fold up the dough edge closest to you and attach it to the inside edge of the pleats to close up the opening. Pinch to seal and press lightly to thin out the edge. Place the har gow on the prepared baking sheet and repeat with the remaining dough and filling. Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn\u2019t touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 har gow into the steamer basket, leaving about an inch between each. Cover and steam until the filling is bright orange and the wrappers are translucent, 6 to 8 minutes. Cool for a minute to set the skin, then enjoy while warm. Continue with the remaining har gow. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 43938,"Keftedes (Meatballs) 2 1/2 pounds 80-percent ground beef 1 medium onion, grated or finely chopped
2 slices bread, crusts removed, dipped in water and water squeezed out 2 slices bread, crusts removed, dipped in water and water squeezed out
2 large eggs, beaten
2 tablespoons dried mint 1 tablespoon dried oregano 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
All-purpose flour, for dusting
Swirl of Greek extra-virgin olive oil, for frying
Instructions: Put the ground beef in a large bowl and add the grated onion and bread. Mix thoroughly, being careful not to overmix. Add the eggs, mint, oregano, salt and pepper and mix thoroughly. Be careful not to overmix. Refrigerate the meatball mixture for 30 minutes. Form into golf ball-size meatballs, flatten and coat both sides lightly with flour. In batches, fry the meatballs over medium to medium-high heat in a large pan with the oil until golden brown and cooked through, 2-5 minutes per side. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 43939,"Grilled Asian Vegetable Couscous 5 tablespoons mirin (Japanese sweet rice cooking wine) 5 tablespoons light soy sauce 2 tablespoons olive oil 2 teaspoons sugar 1 teaspoon peeled finely grated fresh ginger 1/2 teaspoon sea salt 1 clove garlic, minced 2 cups baby Chinese tender stem broccoli or spinach leaves 6 to 8 okra 4 napa cabbage leaves 4 Fresno red chiles 4 scallions 1 Japanese eggplant, sliced lengthwise into thin strips 1 red bell pepper, seeded and quartered lengthwise 1 cup dry couscous 1 1/2 cups vegetable broth or water, boiling 3 tablespoons light soy sauce 2 tablespoons extra-virgin olive oil 1 tablespoon toasted sesame oil Juice of 1/2 lemon 1 small bunch fresh cilantro, stems and leaves, chopped Sea salt and freshly ground black pepper, for sprinkling Instructions: For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined. For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces. For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes. Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently. Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43940,"Banana Split Pavlova 5 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1 1/4 cups superfine sugar 1 1/2 teaspoons cornstarch 1/2 teaspoon pure vanilla extract 1/2 teaspoon distilled white vinegar 3/4 cup chopped strawberries 3/4 cup chopped fresh pineapple 2 teaspoons superfine sugar 1/2 cup cold heavy cream 2 to 3 cups vanilla, chocolate and strawberry ice cream 1 banana, thinly sliced 1/4 cup hot fudge sauce, warmed Maraschino cherries and chopped peanuts, for topping Instructions: Make the meringue: Preheat the oven to 275? F. Trace a 9-inch circle on a sheet of parchment paper, then flip it over and use it to line a baking sheet (you should be able to see the circle through the paper). Combine the egg whites, cream of tartar and salt in a large bowl and beat with a mixer on medium speed until soft peaks form, 2 to 4 minutes. With the mixer still on, gradually sprinkle in the sugar (about 1 tablespoon at a time), beating 20 to 30 seconds between additions to be sure the sugar dissolves completely. After the sugar is incorporated, continue to beat on medium speed until the meringue is very thick, shiny, stiff and totally smooth, 5 to 10 more minutes (check occasionally by rubbing a bit between your fingers to feel for any sugar granules). Add the cornstarch, vanilla and vinegar and beat to just combine, 20 to 30 more seconds. Mound the meringue in the middle of the traced circle on the baking sheet and spread into a 9-inch round. Make a slight indentation in the center for the toppings, then use an offset spatula or the back of a spoon to make swoops in the meringue. Place in the oven on the middle rack, then immediately reduce the temperature to 225? F. Bake until crisp and dry, about 2 1/2 hours (do not open the oven during baking); the meringue should still be white or a very pale cream color. Turn off the oven and let the meringue cool completely in the oven, 2 to 3 hours. Make the toppings: Toss the strawberries and pineapple in separate small bowls with 1 teaspoon sugar each; let stand 15 to 20 minutes until juicy. In a medium bowl, whisk the heavy cream until stiff peaks form. Carefully peel the meringue off the parchment and place on a platter. Top with small scoops of ice cream, nestling the banana slices between the scoops. Top with the whipped cream, strawberries, pineapple, hot fudge, cherries and peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43941,"Seared Tuna with the Best Potato Salad 2 pounds (900 grams) new potatoes, boiled until tender 1 tablespoon capers 1 lemon, juiced Olive oil 1/2 red onion, finely chopped 1 celery heart, sliced Salt and freshly ground black pepper 4 (8 to10 ounce/225 to 285 gram) tuna steaks, about 1- inch (2 centimeters) thick 1 good handful basil leaves, picked and finely chopped Instructions: For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper. Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43942,"Green River Floats 2 pints vanilla ice cream One 1-liter bottle Green River or other lemon-lime soda Whipped cream, for topping Green sprinkles, for topping Instructions: Place 2 scoops ice cream in each of 4 glasses. Fill each glass with soda. Top each drink with whipped cream and sprinkles. ","[Sparkling wine, Prosecco, Moscato]" 43943,"Souffle of Grits 1 1/2 cups grits 6 cups boiling water 4 ounces unsalted butter 6 ounces sharp cheddar cheese, grated 2 teaspoons sea salt 1/4 teaspoon Tabasco 4 eggs, well beaten Worcestershire sauce, to taste 1 teaspoon black pepper Instructions: Preheat the oven to 350 degrees. Slowly cook the grits in boiling water for 20 minutes. (If you use instant grits, do not cook 20 minutes. Cook according to package directions.) Add the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a buttered casserole. Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43944,"Four-Cheese Scalloped Potatoes 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing 1/2 clove garlic 1/3 cup shredded mozzarella cheese 1/3 cup shredded asiago cheese 1/3 cup shredded raclette or comt cheese 2 pounds russet potatoes, peeled and sliced 1/8 inch thick Kosher salt and freshly ground pepper 2 cups heavy cream 1/4 teaspoon freshly grated nutmeg 4 fresh bay leaves 1/4 cup grated parmesan cheese
Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl. Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter. Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.) Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves. Photograph courtesy Anna Williams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 43945,"Shrimp Bisque 4 pounds large shrimp with heads 1 medium onion, chopped 2 tablespoons unsalted butter 1 1/2 cups tomatoes, chopped 1 1/2 quarts chicken broth, fish broth or water 1 1/2 cups dry white wine 1/2 cup short-grain rice such as Arborio, Carnaroli, or Vialone Nano 4 tablespoons unsalted butter or shrimp butter 1 cup heavy cream Salt and cayenne pepper 3 tablespoons minced chervil or parsley Instructions: Twist off heads and peel the shrimp. Reserve the heads and shells and chop them for 30 seconds in a food processor. Devein the shrimp if necessary and refrigerate until needed. Cook the onion in butter in a 4-quart pot over medium heat until it turns transulent, about 10 minutes. Add the chopped shrimp heads and shells, the tomatoes, wine and the broth. Cover the pot and simmer gently for 30 minutes. Strain the shrimp broth, discard the solids that don?t go through the strainer, and reserve the broth. Combine 2 cups of the shrimp broth with the rice in a small saucepan. Cover the pot and simmer the mixture gently, for about 30 minutes, until the rice is completely cooked - in fact overcooked and mushy. Puree the rice mixture, butter and remaining shrimp in a blender or food processor for 2 minutes. Combine the mixture with the rest of the shrimp broth. Bring the shrimp broth/ rice mixture to a simmer, whisk in the cream, and strain through a fine-mesh strainer into a clean pot. Bring the soup back to a simmer, add the shrimp cubes, and season with salt and cayenne, to taste. If the soup seems too thick, you may have to dilute it slightly with a small amount of broth or water. Serve in hot bowls and sprinkle with chervil an parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43946,"Scrambled Eggs with Chorizo Sausage 10 large eggs 1/4 cup milk, half-and-half, or heavy cream Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice Instructions: In a medium bowl, whisk together the eggs and milk and season with salt and pepper. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel. Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43947,"Hidden Apples and Honey Cake Nonstick cooking spray 3 Granny Smith apples (about 1 pound 6 ounces), peeled and cored with an apple corer 1 3/4 cups all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Kosher salt 2 large eggs 1/2 cup vegetable oil 1/4 cup buttermilk 1 tablespoon pure vanilla extract 1/2 cup plus 1 tablespoon honey 1/4 cup confectioners\u2019 sugar Instructions: Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray. Stand each apple upright (with what would have been the stem-side up) on a cutting board. Working with 1 apple at a time, slice the apples vertically 1/4 inch thick, squeezing together the slices to keep the shape of the whole apple as intact as possible. Immediately place it into the prepared loaf pan, keeping the shape of the whole apple intact with the slices parallel to the long sides of the pan. Repeat with the remaining 2 apples. Combine the flour, sugar, baking powder, cinnamon, cardamom, allspice, nutmeg and 1/2 teaspoon salt in a medium bowl. Whisk together the eggs, vegetable oil, buttermilk, vanilla and 1/2 cup honey in another medium bowl until smooth. Add the flour mixture to the honey mixture and whisk until the batter is smooth. Pour the batter over the apples in the loaf pan, scraping the bowl with a rubber spatula to make sure all the batter is used. Gently tap the pan 3 times on the counter to evenly distribute the batter throughout the apples. Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely, 1 hour to 1 hour 15 minutes. Invert the cake onto a serving platter. Whisk the confectioners\u2019 sugar with 1 teaspoon water, 1/4 teaspoon salt and the remaining 1 tablespoon honey in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve at room temperature. Store in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43948,"Sweet Onions and Grits Surprise 3 cups water 1 cup quick grits 1 cup heavy cream 1 large Vidalia onion, chopped 2 cloves garlic, minced 2 pounds uncooked shrimp, peeled and deveined 3 cups chicken broth 2 tablespoons olive oil Salt Vidalia spring onions, chopped (as garnish) Instructions: In a large saucepan on stovetop, bring water to a boil and stir in grits. Cook grits for 5 minutes and remove from heat. Stir in cream. Saute the onion and garlic in olive oil until onions are tender, then add shrimp. Cook until the shrimp are pink. Pour chicken stock into mixture. Stir and simmer on low heat for 15 minutes. Garnish with Vidalia spring onions. Pour grits onto a serving dish and top with shrimp mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43949,"Grilled Potatoes 2 pounds large russet potatoes, cubed Kosher salt 2 cloves garlic, smashed 1/3 cup extra-virgin olive oil Freshly ground black pepper Instructions: Preheat grill to medium-high heat. Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well.
Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43950,"Senegalese Mafe 1 (3 pound) chicken cut into pieces 1/2 cup peanut oil 1 large Spanish onion, diced 2 plum tomatoes, peeled and chopped 4 cups chicken stock 2 tablespoons tomato paste Salt and white pepper 3/4 cup natural peanut butter 1 small head green cabbage, chopped into 1-inch pieces 2 large sweet potatoes, peeled and cut into 1-inch pieces 4 carrots, peeled and chopped into large dice 4 turnips, peeled and chopped into large dice 1/2 teaspoon cayenne pepper Chopped roasted peanuts, for garnish Instructions: Season chicken and brown in oil in a large heavy pot. Add onions and tomatoes. In separate pot heat chicken stock and whisk in tomato paste. Thin peanut butter slightly with hot liquid and add all liquids to pot with chicken. Reduce heat and simmer 30 minutes. Add vegetables and cook until chicken and vegetables are tender, approximately 45 minutes. Season to taste with salt, cayenne and ground white pepper. Garnish with peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 43951,"Chocolate Ricotta Pie 1 1/2 cups all-purpose flour 1/4 cup sugar 2 tablespoons cornmeal Pinch salt 1/2 cup skinned, toasted hazelnuts 1 stick unsalted butter, melted and cooled slightly 1/2 cup water 3/4 cup sugar 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup ricotta cheese 1/3 cup cream cheese, at room temperature 1 large egg 3 large egg yolks 1/4 cup toasted and chopped hazelnuts Instructions: For the crust: In the bowl of a food processor combine the flour, 1/4 cup sugar, cornmeal, salt, and 1/2 cup toasted hazelnuts, and pulse to grind. Add the butter and pulse, just until the mixture forms a dough. Press the dough over the bottom and about 2 inches up the sides of an 11-inch diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell again until golden, about 10 minutes longer. Remove from the oven and cool completely. For the filling: Add the chocolate to a double boiler, over very softly simmering water and heat until melted. Combine the water with the sugar in a small saucepan over low heat. Stir to dissolve sugar. Remove from heat and cool. Add the ricotta cheese and cream cheese in a food processor and pulse until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and the sugar syrup and pulse until combined. Pour the custard into the tart shell and bake until the custard is just set, about 30 minutes. Scatter the remaining 1/4 cup of chopped hazelnuts on top of the filling. Let the tart cool completely before serving. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 43952,"Sweet Potatoes Anna 3 pounds assorted colored sweet potatoes, peeled 3/4 cup (1 1/2 sticks) unsalted butter Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Thinly slice the potatoes using a mandoline, the slicing blade of a food processor or a chef's knife. Place the butter in the cast-iron or ovenproof skillet and melt it in the preheated oven. Remove and swirl the butter around to coat, and then pour the butter into a dish. Arrange the sweet potato slices in overlapping concentric circles in the skillet, brushing each layer with some of the butter, sprinkling with salt and pepper, and pressing down to compact, until all of the potatoes and butter have been used. Place a layer of foil directly on the top layer and place an empty pan on top to pack the potatoes down. Bake until the potato cake can be easily pierced with a knife indicating the potatoes are tender, about 45 minutes. Run a metal spatula around the edge and then carefully invert the potato cake onto a serving platter. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 43953,"Bomboloni Scant 1/4 cup loosely packed fresh compressed yeast Scant 1/4 cup cold water 3 1/2 cups bread flour 4 large eggs 1/3 cup granulated sugar, plus extra for coating 1 1/2 teaspoons salt 3/4 cup plus 2 tablespoons unsalted butter, cubed Vegetable or canola oil Raspberry jam Instructions: Dissolve the yeast in a small bowl with the cold water. Place the flour, eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat for about 2 minutes on medium-high speed, until the dough is well combined and holds together. Add the cubed butter and mix for another 5 to 7 minutes, until the dough no longer sticks to the side of the mixing bowl. If the dough is overly sticky, you may need to add about 1 tablespoon of flour. It is usually necessary to scrape down the side of the bowl with a rubber spatula to encourage the dough to form a ball and come away from the side. Remove the paddle and pat the dough into a ball at the bottom of the bowl. Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for about 20 minutes. The dough will rise slightly. Remove the dough from the mixing bowl and punch it down to remove the air. Spread it onto a lightly floured baking sheet with your fingers and flatten the dough until it is about 3/4-inch thick. Cover with plastic wrap and let it rest in the refrigerator for a minimum of 2 hours or overnight. It will slightly proof. Remove the dough from the refrigerator and place on a lightly floured work surface. Flatten it slightly with your hands. Cut the dough into circles with a 1 1/2-inch diameter cutter, keeping the cuts as close together as possible. Pat any leftover dough into a rectangle and cut more circles out of it. (At this stage, the Bombolini can be frozen for up to 1 week if well wrapped in plastic wrap. Allow the Bombolini to defrost in the refrigerator before proofing.) Place the Bomboloni on a parchment covered baking sheet lightly sprayed with vegetable cooking spray. Space them 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the Bomboloni to proof at room temperature for about 2 hours, until they have doubled in size and appear light and full of air. Heat the oil about 15 minutes in an electric fryer or in a 4-quart heavy-bottomed saucepan over medium-high heat to 320 degrees F. If using a saucepan, check the temperature with a candy thermometer. Fry 5 to 7 Bomboloni at one time, any more than that and the oil temperature will dip down too much and they will not fry evenly. Fry for a total of 3 to 5 minutes, until they are golden brown. Turn to evenly fry each side. As they fry, they will increase in size. Remove the Bomboloni with a large slotted spoon and set on a paper towel to drain the excess oil. While the Bomboloni are still warm, roll them in a bowl filled with granulated sugar until evenly coated. If desired, fill the Bomboloni with a jam-filled pastry bag fitted with a 1/4-inch plain tip. Use a sharp paring knife to make a small hole on the bottom of each Bomboloni. Place the tip of the pastry bag in the hole and squeeze until the Bomboloni feels heavy. It is best to fill the Bomboloni while they are still warm and the dough soft and pliable. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43954,"Vietnamese-Style Sandwich: Banh Mi 1/2 cup water 1/4 cup sugar 1/4 cup distilled white vinegar 1/2 cup julienned carrot 1/2 cup julienned daikon radish Kosher salt 1 teaspoon vegetable oil 1 tablespoon finely chopped onion 6 ounces ground pork 1 tablespoon roast pork seasoning mix* Pinch garlic powder Pinch ground black pepper Four 10-inch baguettes Mayonnaise, as needed 8 thin slices Vietnamese-style pork roll (cha lua), or bologna 8 slices Vietnamese-style salami, or ham or turkey 4 teaspoons soy sauce 1/2 cup fresh cilantro sprigs 1/4 medium English cucumber, cut lengthwise into 4 slices Freshly ground black pepper Asian-style chili oil, to taste, optional Instructions: Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 43955,"Red Pepper and Goat Cheese Pizzette 1 pound store-bought pizza dough Olive oil, for brushing dough 1/2 cup finely chopped, drained jarred roasted red or yellow peppers 3 tablespoons pine nuts 3 ounces goat cheese Instructions: Heat the oven to 425 degrees and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds. Transfer rounds to a greased baking sheet. Evenly scatter peppers, pine nuts, and goat cheese between pizzas. Bake until cheese is melted and underside is brown, about 12 to 15 minutes. ","[Sangiovese, Barbera, Tempranillo]" 43956,"Granny's Rabbit in Liver Sauce 1/2 rabbit 3 cloves garlic, chopped
1 onion, chopped
Olive oil, for cooking 1 liter (2 cups) chicken stock
1 cup tomato sauce
7 grams (1/4 ounce) almonds
7 grams (1/4 ounce) hazelnuts
1 teaspoon herbes de Provence 1 teaspoon paprika
2 rabbit livers
2 tomatoes, chopped 1 bay leaf
1/2 loaf hard/stale baguette, cut into 8 slices Pinch salt
Pinch black pepper
Instructions: Cook the rabbit on the grill until cooked through. Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43957,"Strawberry-Pink Lemonade Icebox Cake Four 1.2-ounce bags freeze-dried strawberries (about 8 cups) 2 cups confectioners' sugar 2 teaspoons finely grated lemon zest
8 to 8 1/2 cups heavy cream, chilled 72 round lemon cookies, such as Pepperidge Farm
4 cups sliced fresh strawberries (from about 1 1/2 pounds strawberries)
Instructions: Put half of the freeze-dried strawberries into a large food processor, cover the opening with a kitchen towel and blend until finely ground. Add the remaining freeze-dried strawberries and blend again until finely ground. Sift through a fine mesh strainer into a medium bowl and discard the seeds. Set aside. Add the confectioners' sugar, lemon zest and 6 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Blend on low at first, then work up to medium-low speed until very soft peaks form.
Remove 3 cups of the whipped cream mixture to a medium bowl and add 2 tablespoons of the strawberry powder. Whisk by hand to medium peaks. One by one, dab the bottom of 18 of the cookies with a very small amount of the strawberry whipped cream and arrange in a circle in the center of a large flat serving dish or cake stand. Carefully spread the strawberry whipped cream over the cookies, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
Remove 3 cups of the whipped cream mixture to the same medium bowl and add 6 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries. Remove 3 cups of the whipped cream mixture to the same medium bowl and add 10 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries. Remove the remaining whipped cream mixture to the same medium bowl and add the remaining strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border.
Cover the icebox cake with plastic wrap and refrigerate until the cookies are softened and the cake is chilled, at least 8 hours and up to overnight. Put the remaining 1 cup sliced strawberries in a storage container and refrigerate until serving. When ready to serve, top the icebox cake with the remaining sliced strawberries. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 43958,"White Chocolate Peppermint Fudge 4 cups marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch kosher salt 3 cups white chocolate chips (18 ounces) 1 teaspoon pure vanilla extract 10 peppermint candies, crushed Instructions: Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 43959,"Pork-Oulet 1/4 pound thick cut bacon, cut into 1/2-inch pieces 3 pounds pork butt, cut into 2-inch by 3-inch pieces 4 bone-in chicken thighs, skin discarded 2 teaspoons salt 3 teaspoons freshly cracked black pepper 1 cup peeled and quartered cipollini onions 1 cup (1/4-inch) diced carrots 1/2 cup (1/4-inch) diced celery 1/4 cup roughly chopped garlic 3 tablespoons all-purpose flour 3 cups low-sodium chicken stock 2 bay leaves 1 teaspoon dried thyme 1/2 teaspoon dried sage 4 (15-ounce) cans cannellini beans, drained 1/4 cup sherry wine vinegar, for garnish 1/4 cup chopped Italian parsley leaves, for garnish Instructions: In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp. Remove from the pot and set aside on a paper towel lined plate. Season the pork and the chicken with salt and pepper. Add the pork pieces to the bacon fat and brown on all sides. Remove from pot and set aside on a large plate. Add the chicken thighs to the pan and brown evenly, then remove and add to the plate with the pork. Add the cipollini onions, carrots and celery into the pot and cook for 3 to 5 minutes. Stir in the garlic and cook for 1 minute more. Whisk in the flour and cook for 2 minutes, then add in the stock, bay leaves, thyme and sage and combine well. Put the pork and chicken pieces into the sauce and cover. Reduce the heat and simmer until the meat is fork tender, about 2 hours. Add in the cannellini beans and cover and simmer for 25 minutes. Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 43960,"Peach Jam and Bourbon Pecan Baked Alaska 12 store-bought moon pies, cut into quarters 1 pound butter pecan ice cream
1 tablespoon neutral cooking oil 2 teaspoons fennel seeds
1 pound peaches, chopped (or thawed frozen peach slices, chopped)
1 cup brown sugar
1/2 cup orange juice plus zest from 1 orange 1 teaspoon kosher salt
1/2 teaspoon red cl powder
2 cups granulated sugar 2 tablespoons bourbon
6 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Salted caramel (store-bought or homemade), for topping
Instructions: To 4 to 6 individual small trifle bowls, evenly divide and put the moon pies at the base. Top with the ice cream and freeze for 30 minutes. For the peach chutney: Heat the oil in a medium saucepan over medium heat and add the fennel seeds. Cook until they start to crackle, then add the peaches along with the brown sugar, orange juice and zest, salt and cl powder and cook over medium-high heat until the peaches are reduced by half, about 10 minutes. Cool to room temperature. For the Italian meringue: Combine the granulated sugar with 1/2 cup water in a small saucepan. Heat, cleaning the sides with water and a pastry brush to make sure that there are no sugar granules (which might caramelize) until the mixture reaches 240 degrees F, then remove from the heat and add the bourbon. To a stand mixer fitted with a whisk attachment, blend the egg whites and cream of tartar until they form stiff peaks. On a low speed, add the sugar syrup to the meringue, and mix until the meringue is stiff and glossy. Add the meringue to a pastry bag fitted with a star tip and set aside until ready to use. Evenly divide and top each trifle bowl with some cooled chutney and 1 tablespoon salted caramel. Pipe the meringue on top. Use a blowtorch to carefully toast the top of the meringue, then serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43961,"Herbs de Provence 2 tablespoons dried thyme 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons dried marjoram 2 tablespoons dried fennel seed 2 tablespoons dried savory 2 tablespoons dried rosemary Instructions: In a small mixing bowl, combine all the ingredients together. Store in an air-tight container. ","[Ros, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43962,"Black Bean Dip 1 plum tomato, diced 2 tablespoons diced red onion 1 tablespoon cilantro, chopped, plus sprigs for garnish Two 15-ounce cans black beans, drained 1 tablespoon ground cumin 2 teaspoons hot sauce Salt Tortilla chips, for dipping Instructions: Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips. ","[Malbec, Tempranillo, Garnacha]" 43963,"Side Car Martini 1/2 cup sugar 1 lime, zested 1 lime wedge 10 ounces cognac (recommended: Hennessy) 4 ounces Triple Sec liqueur (recommended: Cointreau) 4 ounces sweet and sour mix 4 ounces Limoncello 2 ounces lime juice Ice Instructions: Chill 4 martini glasses. In a small shallow dish combine the sugar and the lime zest. Run the lime wedge around the rim of each glass. Dip in the sugar and zest mixture. In a cocktail shaker mix the cognac, Triple Sec, sweet and sour mix, Limoncello, and lime juice over ice. Shake to chill. Pour the Side Car Martinis into the glasses and serve immediately. ","[Cognac, Triple Sec, Limoncello]" 43964,"Cherry Vanilla Blintzes 1/2 cup milk 1/2 cup water 3 large eggs 1 cup all-purpose flour 2 tablespoons melted butter Nonstick vegetable spray Cherry Filling, recipe follows 2 tablespoons canola oil 2 tablespoons butter Sour cream or yogurt, as an accompaniment 1/2 cup dried cherries 1/4 pound cream cheese, at room temperature 1-teaspoon vanilla extract or 1/2 scraped vanilla bean 2 tablespoons sugar 1 large egg 1 pound (2 cups) farmer's cheese, pot cheese or cottage cheese Instructions: Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter. Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt. In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 43965,"Ginger-Poached Pears with Ice Cream and Blueberries 1 cup water 1 one-inch piece fresh ginger, sliced 2 tablespoons sugar 1 lemon zested 2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work 1 pint French vanilla bean ice cream Ground cinnamon, for garnish 1 cup fresh blueberries Instructions: In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes. Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 43966,"California Salsa ? (55 g) medium onion, peeled 1 (10 g) jalapeno pepper, seeds and membranes removed ? cup (5 g) fresh cilantro 1 teaspoon fresh lemon juice 1 teaspoon salt (optional) 6 (672 g) ripe Roma tomatoes, quartered (24 quarters), divided use Instructions: 1.Place onion, jalapeno pepper, cilantro, lemon juice, and six of the tomato quarters into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase to Variable 5. 4.Blend for 15-20 seconds, using the tamper to press the ingredients into the blades. 5.Reduce to Variable 3 and remove the lid plug. Add the remaining tomatoes through the lid plug opening. 6.Blend for an additional 10 seconds or just until desired consistency is reached, using the tamper to press the ingredients into the blades. Do not over mix, leave chunky. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43967,"Smoked Boston Pork Butt 1 (7 to 8 pound) Boston pork butt 2 tablespoons yellow mustard 4 ounces spice rub (recommended: Out of this World BBQ Rub) 1 cup apple juice or apple cider Instructions: Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter. Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart. ","[Bordeaux Blend, Zinfandel, Malbec, Tempranillo]" 43968,"Easy Chocolate Centerpiece 32 ounces bittersweet chocolate, tempered 32 ounces white chocolate, tempered Instructions: For the Support Stand: Using an offset spatula, spread a 1/4-inch-thick layer of bittersweet chocolate over the textured side of a dish mat, being sure to spread it all the way to the edges. Roll the mat into a tube and let the chocolate set. When it has set, carefully peel the mat away from the chocolate. Using a sharp, hot chef's knife, trim the edges so they are even. Set aside
For the Base: You will need to two bases for the centerpiece. Place an acetate or parchment sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the acetate sheet. Wait until the chocolate sets. Place another dish mat on top of the white chocolate. Using an offset spatula, spread a layer of bittersweet chocolate over the mat. Allow the chocolate to set. Carefully peel the mat away from the chocolate, creating a white base with dark dots. Repeat to make another base. Use a sharp chef's knife to cut a circle from one of the bases, 2 inches larger than the diameter of whatever you will be placing on the pedestal. Set the large base on a flat tray. Use a generous amount of chocolate to glue the circular base to one end of the support stand tube. Use more chocolate to glue the other end of the support stand tube to the other, larger base. Be sure the chocolate has set completely and the stand is sturdy before you set anything on top of it.
If you would like to use a potato masher or a slotted spatula, first place an acetate or parchment sheet on the work surface, then place the utensil on top of the paper. Using an offset spatula, spread a layer of white chocolate over the utensil (filling the holes) and onto the acetate sheet. Carefully, lift off the utensil. Allow the chocolate to set then use an offset spatula to carefully spread a layer of dark chocolate over the white chocolate texture. Allow the chocolate to set. Use a sharp knife or cutter to cut the chocolate into interesting shapes.
Use these same techniques for any other textured mat and create more interesting pieces for the centerpiece.
To assemble the centerpiece, use the chocolate to glue the various shapes into place. Use your eye as a guide to create an interesting design. A nice thing to do is to place a cake on the stand and distribute petit fours around the base of the centerpiece. You can also decorate with fresh fruit to add color.
How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Rioja, Syrah]" 43969,"Tangy Coleslaw with Smoked Corn and Lime Dressing Juice of 3 limes (1/4 cup) Kosher salt and cracked black pepper 3 ears fresh corn, shucked (2 cups kernels) 1/4 cup fresh cilantro, chopped 2 large carrots, shredded or grated (2 cups) 1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired 1 red bell pepper, thinly sliced (1/2 cup) 1/2 head red cabbage, shredded (about 2 cups) 1/2 red onion, thinly sliced (1/2 cup) 1/4 head green cabbage, shredded (about 2 cups) 1/4 cup vegetable oil 1/4 cup rice vinegar 2 tablespoons honey Instructions: Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the corn on the rack. Close the lid and center the smoker over a burner. Turn the heat to medium. Smoke the corn until fully cooked, about 20 minutes. Remove from the smoker and set aside until cool enough to handle. When the corn is cool enough to handle, remove the kernels and set aside. Discard the cob. Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl. Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper. Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43970,"Corned Beef Hash 2 tablespoons vegetable oil 1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
8 ounces diced onions 2 pounds sliced cooked red potatoes
2 ounces roasted garlic, mashed
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons black pepper
2 pounds thinly sliced corned beef
1 bunch green onions, chopped Neutral oil, for frying Fried or poached eggs, for serving Instructions: Heat a large pan over medium heat and add the oil. Saute the green, red and yellow bell peppers until tender and transfer to a large bowl. Saute the onions until translucent and add to the bowl. Add the potatoes, garlic, nutmeg, salt and pepper and set aside to cool. Add the corned beef and green onions and mix well. For each serving, heat 1 teaspoon oil in a 6-inch nonstick pan. Add about 1 cup of the hash mixture and cook until brown and crisp, about 5 minutes. Flip and cook the other side until browned, another 5 minutes. Serve with two fried or poached eggs on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43971,"Pencil Cake 2 16-ounce frozen pound cakes, thawed 1 16-ounce tub vanilla frosting 6 drops red food coloring 23 drops yellow food coloring 2 tablespoons semisweet chocolate chips 2 green sour belt candies Instructions: Cut a 2-inch piece from one cake for the eraser; set aside. Trim 1/2 inch from the uncut ends of both cakes. Line up the cakes to make 1 long cake. Using a paring knife, score 2 lines down the length of both cakes, 1 1/4 inches in from each side. With the lines as a guide, trim the cake sides at an angle, as shown. Mix 1/2 cup vanilla frosting, the red food coloring and 3 drops yellow food coloring in a glass liquid measuring cup. Microwave the frosting about 20 seconds, stirring every 5 seconds. Make the eraser: Put the 2-inch piece of cake on a rack set over a baking sheet. Pour the warm pink frosting evenly over the cake. Chill until set, about 20 minutes. Microwave the chocolate chips in a resealable plastic bag (unsealed) in 5-second intervals until melted. Push the chocolate to one corner, twist the bag and secure with tape; freeze until set. Mix the remaining 1 1/2 cups frosting and 20 drops yellow food coloring. Frost the cake with an offset spatula, following the beveled edges. Make the tip: Cut one end of the cake into a tip, shaving it with a paring knife so the pencil looks sharpened. Remove the chocolate cone from the bag and trim the base to make it flat. Attach the chocolate tip to the pencil with frosting; attach the eraser to the other end. Lay the sour belts across the end of the pencil near the eraser, trimming as needed. Gently press into the frosting to secure. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43972,"Spiked Watermelon Pops 1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks 1/4 cup sugar 3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)* see Cook's Note 1/2 cup chopped fresh mint leaves Instructions: In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight. To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately. ","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 43973,"Roasted Greens Panzanella Salad 1 bunch kale, cleaned and roughly chopped 1 bunch red chard, cleaned and roughly chopped 2 tablespoons olive oil 1/2 loaf day-old ciabatta bread, cut into 1-inch cubes (about 8 cups) 1 (8-ounce) jar sun-dried tomatoes, drained and chopped 3 tablespoons balsamic vinegar 6 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes. Place the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted chard and toss to combine. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43974,"Coconut-Frosted Carrot Cake 1 pound finely grated carrots 1 1/4 cups sugar 1 cup firmly packed brown sugar 1 1/4 cup canola oil 4 extra large eggs, at room temperature 2 teaspoons pure vanilla Finely grated zest of 1 large orange 2 1/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly ground nutmegs 1 1/4 cups sweetened shredded coconut 1 cup chopped dried apricots and dried cherries 28 ounces cream cheese, softened 8 ounces unsalted butter, softened 2 teaspoons pure vanilla 1/4 teaspoon lemon extract (optional) 2 teaspoons lemon juice 5 cups confectioners' sugar 2 tablespoons Lyle's Golden Syrup or honey 2 cups sweetened shredded coconut for pressing on the outside of the cake Instructions: Grease two 9-inch cake pans and line with parchment circles. Preheat oven to 350 degrees F. Grate the carrots using the grater attachment on a Food Processor , or use a Box Grater (if using the box grater, use the finer side) . After they are grated, use the blade on the food processor to chop the carrots more finely. In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside. In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit. Fold in the coconut. Divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean. Let cakes cool completely in the pans on a wire rack. Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth. Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing. Cover the cake with a thin crumb coat. Then finish with a smooth coat of icing on the cake. I ran my spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect. Before moving the cake to the platter, lift it and gently press the shredded coconut onto the top and sides. This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 43975,"Pork and Crackling 1/2 pork loin roughly 7 pounds in weight (on the bone), scored 1/4-inch apart, bone removed Sea salt 1 tablespoon chopped fresh rosemary 1/2 tablespoon fennel seeds 5 cloves garlic 8 tablespoons balsamic vinegar 4 bay leaves 2 tablespoons olive oil Pork bones, chopped 5 outer sticks celery, roughly chopped 1 large carrot, roughly chopped 1 large onion, roughly chopped Instructions: Lay out your pork on a board and rub some salt and 1 teaspoon chopped rosemary into the scored lines, trying to get this into every bit by pushing and rubbing in. In a pestle and mortar smash up the fennel seeds, then the garlic and remaining chopped rosemary, and rub this into the meat ? not the skin, or it will burn. Place in a large roasting tray with the balsamic vinegar, bay and olive oil. Leave for about 1/2 hour to marinate. Meanwhile, preheat your oven to its highest temperature and brown the bones. Rub the skin of the pork with lots of sea salt ? this will help puff it up and dry it out. Place the pork directly on the bars at the top of the oven. Finally add the browned bones and vegetables to the leftover balsamic marinade, add 570ml, 1 pint water and put into the oven directly under the pork. As the pork cooks all the goodness drips from it into the tray. This liquid will then become your gravy. You also get quite charred bar marks on the base of the pork. The pork will take about 1 hour to cook. After 20 minutes turn the temperature down to 220C/425F/Gas 7. Once the pork is cooked, remove it from the oven on the rack and place on a piece of foil to save any juices. Allow to rest for at least 10 minutes. Finish off any vegetables that you are going to serve with it and make a gravy out of the juices in the tray which was underneath the pork. Put the bones, the liquid and the vegetables into a large pan. Add some water to the tray that contained the bones and vegetables, as there will be some Marmite-like, sticky stuff on the bottom to the tray which is very tasty. Reboil the water, scrape off all the goodness from the bottom of the tray and then pour everything into the pan. Bring to the boil, shaking occasionally, remove any oil, grease or scum from the top, then pass the contents through a sieve, discarding all the vegetables and bones. You can reduce and then correct the seasoning, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 43976,"Pulled BBQ Chicken Slider with Pineapple Coleslaw 1/2 bottle ketchup 1/2 cup brown sugar
1/4 cup white vinegar
1 tablespoon cinnamon whiskey, such as Fireball 1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons red pepper flakes
1 1/2 tablespoons mustard
2 boneless, skinless chicken breasts 2 boneless, skinless chicken thighs 1/4 cup olive oil
2 teaspoons salt
1 teaspoon black pepper
1/4 cup mayonnaise 3 tablespoons white vinegar
2 tablespoons sugar Salt 1/2 jalapeno, minced 1/2 cup diced pineapple 1/2 cup shredded green cabbage 1/2 cup shredded red cabbage 4 slider buns, split and toasted Instructions: For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted. For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce. For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well. Serve the slaw and shredded chicken on the toasted buns. ","[Zinfandel, Merlot, Syrah, Tempranillo]" 43977,"The Best Eggs Benedict 1 tablespoon white distilled vinegar 4 English muffins, split
2 sticks (16 tablespoons) unsalted butter, plus more for spreading
8 slices Canadian bacon
4 large egg yolks plus 8 large eggs
3 tablespoons freshly squeezed lemon juice
Kosher salt
1/4 teaspoon cayenne, plus more for serving
Instructions: Preheat the oven to 200 degrees F. Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43978,"Green Beans with Caramelized Onions and Almonds Kosher salt 3 pounds green beans, trimmed of stem end 1/2 cup skin on sliced almonds 3 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 2 large onions, sliced thin 2 tablespoons chopped fresh thyme leaves Freshly ground black pepper Instructions: Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 43979,"Orange Bourbon Ginger Cookies 1 1/4 cup shortening 1 egg yolk plus 1 egg, whisked 2/3 cup sugar 1/4 cup orange liqueur 2 tablespoons bourbon 1/3 teaspoon salt 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/3 cup light brown sugar Powdered sugar, optional Eggnog, for serving Instructions: Preheat the oven to 350 degrees F and prepare 3 cookie sheets with silicone mats or nonstick sprayed parchment paper.
In a mixer with a whisk attachment, mix shortening and egg yolk for 3 to 4 minutes or until airy. Then add sugar, orange liquor, bourbon and salt, mixing again for 2 to 3 minutes until well mixed. Remove from mixer. Then in a bowl, combine flour and baking soda, whisking until well mixed. Once flour/baking soda is mixed, add sugar/shortening and mix well until all flour has been evenly mixed into sugar liquid. After mixing, allow mixture to sit in refrigerator for 10 to 15 minutes.
After cooling, roll dough out to 1/4-inch thickness with a rolling pin on a clean flour counter. Cut into desired cookie shapes, then repeat process until all dough is cut. Next, place cookies on prepared cookie sheets 3 to 4 inches apart.
Finally blend cinnamon, ginger, and brown sugar in a small bowl until well mixed. Then brush cookie with the whisked egg and finish with topping, spreading evenly. Then bake for about 15 minutes or until done.
Finish with powdered sugar, serve with eggnog and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43980,"Smoked Tuna with Yogurt Cucumber Salad 12-ounce piece of smoked tuna 1 lemon zested and juiced Salt and freshly ground black pepper 4 kirby cucumbers, peeled 1/2 cup plain yogurt 2 tablespoons fresh dill Salt and freshly ground pepper Instructions: Cut the tuna into thin strips or small cubes and dress very lightly with fresh lemon zest and juice; season to taste with salt and pepper. With a small spoon remove the seeds and cut the cucumber into \half moon\ pieces. Make a dressing of yogurt and dill; season to taste with salt and pepper and toss with cucumber \half moons. Make a little pile of lemon dressed smoked tuna in the center of each dinner plate and surround it with the yogurt dressed cucumbers. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 43981,"Tahini Hot Chocolate 1 1/3 cups milk chocolate chips 1 cup tahini 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 8 cups milk Instructions: Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring after each, until melted and smooth. Stir in the tahini, vanilla and salt. It will thicken as it cools. (At this point, it can be kept in a jar in the fridge for about 1 week. Great spread on toast or by the spoonful!) Heat the milk in a saucepan, stirring frequently, until steaming. Add the chocolate-tahini mixture and whisk until smooth. Serve hot! ","[Chardonnay, Riesling, Gewrztraminer]" 43982,"Georgia's Stuffed Banana Praline Pancakes 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda Salt 4 eggs, well beaten 2 cups buttermilk 1/2 cup milk 1/4 cup melted butter 3 sliced bananas 3/4 cup packed light brown sugar 1 teaspoon cornstarch 1/2 cup water 2 tablespoon butter, softened 1/3 cup chopped pecans 1/2 cup powdered sugar Instructions: For the pancakes: Sift together the flour, baking powder, baking soda, and 1/2 teaspoon salt. In a separate bowl, beat the eggs slightly and add the buttermilk, milk, and melted butter. Add the wet ingredients to the dry ingredients and mix well, let sit for 20 minutes. For the praline sauce: Meanwhile, prepare the topping while the pancake mixture is standing. Combine the sugar and cornstarch in a microwave-safe bowl. Stir in the water and add the butter. Microwave on high 3 minutes or until the mixture is slightly thickened, stir halfway through the cooking. Stir in the pecans. Set aside until ready to serve as a topping for the pancakes.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles appear place about 4 banana slices on top of pancake, then cover the bananas with about 2 to 4 tablespoons pancake batter. Flip when the edges seem dry and cook on the other side until cooked through.
Spoon the warm praline sauce on top of a stack and dust with powdered sugar. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 43983,"Poblano and Smoked Chicken Chowder with Hominy 2 tablespoons olive oil 1 pound halved and sliced lengthwise yellow onions 4 medium stemmed and seeded fresh Poblano chiles, sliced into thin strips 1 tablespoon finely slivered garlic 3 cups husked and halved fresh tomatillos 1/2 teaspoon each whole fennel, cumin and coriander seeds 2 teaspoons dried oregano (Mexican preferably) 1/4 teaspoon ground cinnamon 1 1/2 cups diced and seeded tomatoes (drained if using canned) 6 cups rich chicken stock 2 cups fruity white wine, such as Gewurztraminer or Riesling 8 ounces julienned smoked chicken 3/4 cup cooked and drained white hominy Kosher salt and freshly ground black pepper 3 tablespoons roughly chopped cilantro leaves, 1/4 cup diced avocado and drops of fresh lime juice Instructions: In a saucepan, heat the olive oil. Add the onions, Poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Correct the seasoning with salt and pepper. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving. ","[Gewrztraminer, Riesling, Pinot Grigio, Vermentino]" 43984,"Spicy Chipotle Roasted Potatoes 1 1/2 pounds Yukon Gold or red potatoes, scrubbed (peeled, if desired) and cut into 1-inch wedges or pieces 4 teaspoons extra-virgin olive oil or canola oil 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground chipotle pepper (see Note) or 1/2 teaspoon chili powder Instructions: Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on-they add fiber and great texture. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 43985,"Ice Cream Sundae Sandwiches 1 cup shredded coconut 1 package, 2 ounces, nut topping, available on baking aisle 1 cup mini chocolate chips 8 scoops vanilla or fudge swirl ice cream 16 chocolate or chocolate nut cookies, 3-inches diameter Instructions: Mix coconut, nuts and mini chips in a shallow dish. Scoop balls of ice cream onto 8 cookies. Top with a second cookie each and gently press down until ice cream comes to the edges of the cookies. Make sandwiches 1 1/2 to 2 inches thick. Roll ice cream in coconut, nut and chip topping and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 43986,"Chinese Chicken Salad with Red cl Peanut Dressing 1/4 cup rice wine vinegar 2 tablespoons smooth peanut butter 1 tablespoon chopped fresh ginger 2 teaspoons chipotle pepper puree 1 tablespoon soy sauce 1 tablespoon honey 2 teaspoons toasted sesame oil 1/2 cup canola oil Salt and freshly ground pepper 1/2 head Napa cabbage, shredded 1/2 head romaine lettuce, shredded 2 carrots, shredded 1/4 pound snow peas, julienned 1/4 cup coarsely chopped fresh cilantro leaves 1/4 cup thinly sliced green onion 2 cups shredded rotisserie chicken 1/2 cup chopped roasted peanuts 1/4 cup chopped fresh mint leaves Chili oil, optional Grilled lime halves, for garnish Instructions: Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Vermentino]" 43987,"30-Minute Cod with Lemony Braised Fennel 2 large bulbs fennel 1/4 cup plus 2 tablespoons olive oil Kosher salt and freshly ground black pepper Four 6-ounce cod fillets, each 1 to 1 1/2 inches thick 1 lemon 1/2 cup panko breadcrumbs 1/2 cup pitted kalamata olives Instructions: Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too). Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes. Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes. Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined. Juice the lemon. Roughly chop the olives. When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43988,"Pear-Celery Lemonade 2 pears, peeled and cored 2 to 3 large, juicy lemons, peel and pith removed 3 stalks celery 1 tablespoon chia seeds, optional Instructions: Juice, in this order, the pears, lemons and celery, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43989,"Bread Bowl Quiche Lorraine One 9-inch round sourdough boule (about 1 1/4 pounds) 3 tablespoons extra-virgin olive oil
12 ounces French raclette or other soft Swiss cheese, thinly sliced
4 ounces thick-cut smoked bacon, cut into 1/2-inch pieces
1 tablespoon fresh thyme leaves
1 large shallot, chopped
2 ounces Gruyere, finely grated
1 3/4 cups half-and-half
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Pinch of freshly grated nutmeg
4 large eggs, at room temperature
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Using a paring knife, cut a circle on the top of the bread about 3/4 inch from the side and about 1/2 inch from the bottom. Remove the top and scoop out the insides, leaving a 1/2-inch wall around the sides and bottom. Reserve the top and bread scraps for another use. Brush the outside crust (sides and bottom) of the loaf with 2 tablespoons of the olive oil. Completely cover the inside bottom and sides of the bread bowl with the sliced raclette. Cover the outside crust with foil to protect it from browning, leaving the hole and the cheese exposed. Place on a rimmed baking sheet. Bake until the cheese is fully melted but not browned, 15 to 20 minutes.
Meanwhile, cook the bacon and remaining 1 tablespoon oil in a medium skillet over medium heat until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the thyme and shallots to the skillet and cook until the shallots are tender, 6 to 8 minutes. Transfer to the plate with the bacon.
When the cheese is melted, remove the bread bowl from the oven and, using a small spoon, scoop the melted cheese from the bottom of the bowl and spread it up onto the sides of the bowl, gently pressing it into the crumb to create a watertight seal around the entire inside surface of the bowl.
Sprinkle the Gruyere over the bottom of the bowl and top with the bacon and shallots. Blend the half-and-half, salt, cayenne, nutmeg and eggs in a blender on low speed until completely smooth and creamy. Strain through a fine-mesh sieve (to remove the foam) and then pour into the bread bowl, filling it to just below the top of the bowl.
Lower the oven temperature to 325 degrees F. Bake until the edges of the quiche are set but the center still wobbles slightly, 55 to 75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool in a warm place (stovetop is best) to prevent cracks forming on the top, at least 3 hours, before slicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43990,"Grilled Bratwurst with Brie and Spiral Apple Slaw 4 bratwurst, about 4 ounces each 4 pretzel hotdog buns, split
Melted butter, for brushing 6 ounces Brie, thinly sliced
2 tablespoons cider vinegar 1 tablespoon honey
2 teaspoons grainy mustard
1/2 teaspoon dried dill
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 crisp apples (like Fuji or Honeycrisp), unpeeled
1 extra-large carrot, peeled 3 scallions, thinly sliced
Instructions: For the bratwurst: Prepare a gas grill for medium-high heat. Grill the bratwurst until cooked through (160 degrees F on an instant-read thermometer), turning once, 20 to 25 minutes. For the slaw: Meanwhile, in a large bowl, whisk together the vinegar, honey, mustard, dill, 1/2 teaspoon salt and a generous grinding of black pepper. Whisk in the olive oil to make a dressing. With a spiral slicer, cut the apples and carrot into spirals; add to the dressing. Add the scallions and toss well. Refrigerate the slaw until ready to serve. When the brats are nearly finished cooking, brush the cut sides of the pretzel buns lightly with melted butter and grill, cut-side down, on the upper shelf until crisp at the edges, 1 to 2 minutes. Turn the buns cut-side up and top with the sliced brie; grill until the brie just begins to melt, about 1 minute. Serve the bratwurst on the buns, topped with slaw. Serve any extra slaw on the side. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]

" 43991,"Corn Pasta with Sun-Dried Tomatoes 2 tablespoons unsalted butter 1 teaspoon coriander seeds, crushed 2 large cloves garlic, grated 3 cups frozen corn, defrosted and drained 1 tablespoon dark brown sugar 6 scallions, both green and white parts, thinly sliced Kosher salt 1 1/2 cups heavy cream 1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped 1 pound penne pasta 4 sprigs fresh basil, stemmed Freshly ground black pepper Freshly grated Parmesan Instructions: In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes. Pour the mixture into a blender and puree until smooth. If the corn is \u201cstringy\u201d or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm. In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn\u2019t stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander. Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 43992,"BLT and P (Bacon, Leek, Tomato and Potato) Soup Extra-virgin olive oil, for drizzling 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces 3 small ribs celery from the heart of the stalk, finely chopped 2 small to medium carrots 3 leeks, trimmed of rough tops and roots 1 bay leaf Salt and pepper 3 medium starchy potatoes, such as Idaho, peeled 2 quarts chicken stock 1 (15-ounce) can petite diced tomatoes, drained Handful flat-leaf parsley, finely chopped Crusty bread, for dunking and mopping Instructions: Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43993,"Emeril's \Paniolo\ (Hawaiian Cowboy) Steak 2 tablespoons Emeril's Original Essence, recipe follows 1 tablespoon crushed Szechwan peppercorns 1/2 cup hoisin 1/4 cup tamari 1/4 cup mirin or dry sherry 1/4 cup green onions 2 tablespoons minced fresh ginger 1 tablespoon sesame oil 1 tablespoon minced garlic 1 tablespoon minced Hawaiian peppers or cl paste 2 (1-pound) rib-eye steaks 1 tablespoon light brown sugar 2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated 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 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 Instructions: In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns. Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours. Preheat a grill. Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat. Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence. Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once. Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 43994,"Chicken Pad Thai 5 ounces flat rice stick noodles (linguini size) 3 tablespoons fish sauce 2 tablespoons brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
3 tablespoons vegetable oil 1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
6 ounces chicken breast, cut into 1/2-inch cubes
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving
Instructions: For the noodles: Cook the noodles according to the package instructions. For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43995,"Homemade Bagels 1/2 cup plus 2/3 cup warm water (105? F to 110? F) 1/4 cup barley malt syrup 3/4 teaspoon active dry yeast 3 cups bread flour, plus more if needed 2 teaspoons kosher salt Cooking spray Cornmeal, for dusting 1 large egg white, lightly beaten Sesame seeds, coarse salt, poppy seeds and/or everything seasoning, for topping Instructions: Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes. Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in. Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl. Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour. Once the dough starts to smooth out, continue kneading until it\u2019s very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it\u2019s ready. If it tears, knead another 2 minutes and test again. Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don\u2019t want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot. Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each. Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly. Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole. Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape. Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly. Cook the bagels: About 30 minutes before boiling, preheat the oven to 450? F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through. Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It\u2019s OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they\u2019ll still be good \u2014 just a little flat.) Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart. Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43996,"Caper and Tomato Butter Sauce 1/4 cup minced shallots 1 cup white wine Salt Cayenne pepper 1/4 cup heavy cream 1 1/2 sticks cold butter, cut into pieces 1/4 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce 2 tablespoons chopped shallots 1/4 cup capers 1/2 cup small diced tomatoes Instructions: In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43997,"Caesar Chicken Pizza Whole Wheat Pizza Dough, recipe follows 2 tablespoons chili oil 1/4 cup Oven Dried Tomatoes, recipe follows 2 cups (8-ounces) shredded or grated mozzarella cheese 2 cups (8-ounces) grated Fontina cheese 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh oregano leaves 8 ounces Sauteed Spicy Chicken, recipe follows 2 tablespoons freshly grated Parmesan 10 ounces romaine lettuce, chiffonade 1/2 cup Caesar Vinaigrette, recipe follows Kosher salt Freshly ground black pepper 1/2 ounce freshly shaved Parmesan 1 package yeast 1/4 cup warm water, plus1 cup cool water 1 tablespoon honey 3 3/4 cups whole wheat flour 1 tablespoon olive oil Pinch salt 12 medium Roma tomatoes (2 pounds) 1/2 cup extra-virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 1 1/4 pounds skinned and bones uncooked chicken, cut into cubes to make 4 cups 1/2 cup extra-virgin olive oil, plus 1 tablespoon 3 1/2 tablespoons fresh lime juice 2 large jalapeno peppers, seeded and minced 1 garlic clove, minced Pinch chopped fresh cilantro 1 egg 3 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes 1 tablespoon Dijon mustard 2 anchovy fillets, mashed Scant 1 cup peanut oil 1/3 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan Kosher salt Freshly ground black pepper Instructions: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan. Bake until the pizza crusts are nicely browned, 10 to 12 minutes. Toss the lettuce with the vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan. Cut into slices and serve immediately. Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a food processor. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator. Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired. Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro. Season with salt and let marinate for 1 hour, refrigerated. In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Saute the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside. In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with salt and pepper. Refrigerate, in a covered container. When ready to use, whisk again. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 43998,"Five Spice Seared Duck - Asian Greens Spring Roll 2 duck breasts 1-ounce sesame oil 1 tablespoon Chinese five spice powder 2 teaspoons kosher salt 8 spring roll wrappers 4 ounces Asian greens 1 small carrot, julienned thin 1 small cucumber, juilienned thin 1/2 cup rice vinegar 1 tablespoon siracha, (hot pepper sauce) 1 tablespoon fish sauce 1 teaspoon black sesame seeds 2 tablespoons scallion, chopped thin Instructions: For the duck: Rub the breasts with half of the sesame oil and season with five spice powder and salt. In a hot saute pan add the remaining oil and sear the duck breast, skin side down, until skin had started to get crisp. Turn the breasts over and sear on the other side for one minute, then turn skin side down again and transfer pan to a 400 degree oven and cook until duck is medium. About 6 minutes. Remove breasts and set aside. When meat is cool enough to cut, slice very thin. For the spring rolls: Lay a spring roll wrapper on a flat surface, then add a small amount of Asian greens, carrot and cucumber to the center of the wrapper. Lay three or four slices of duck on top of the vegetables. Fold each side of the wrapper in towards the center so the sides just touch. Then carefully roll the spring roll up tightly making sure the seal is tight. Repeat process until all rolls are completed. For the vinegar: In a large bowl add all ingredients together and whisk. ","[Pinot Noir, Riesling, Gewrztraminer, GSM Blend]" 43999,"Tartufo 1/2 cup sugar 1/4 cup water 1/3 cup heavy cream 1 teaspoon vanilla extract 1/2 teaspoon salt 3/4 cup crushed chocolate cookies 1/2 cup chopped bittersweet chocolate 1 pint vanilla ice cream 4 brandied or maraschino cherries 4 sprigs mint Instructions: Caramel sauce: In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water. Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature. Tartufo: Combine the cookie crumbs and chocolate chunks in a large resealable bag. Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients. Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 44000,"Anise Seed-Cinnamon Cookies: Biscochitos 2/3 cup sugar 1 orange, zested 1/4 cup sherry 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon anise seed, toasted 1/2 teaspoon salt 1 cup lard or shortening 1 teaspoon ground cinnamon 1/4 cup sugar 1 egg, beaten Instructions: Preheat oven to 350 degrees F. Lightly grease baking sheets. In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking. For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole. ","[Rioja, Barolo, Chianti, Tempranillo]" 44001,"Burgermaster French Fries 2 pounds russet potatoes, peeled and cut into French fries Soybean oil Salt Instructions: Heat oil in fryer to 350 degrees F. Add French fries to the hot oil (may need to do in separate batches). Shake the basket so they do not stick. Let them reach a golden brown and then drain on paper towels and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44002,"Parmesan Cream Crackers 1 cup all-purpose flour, plus more as needed Kosher salt 1/2 cup finely grated fresh Parmesan cheese 4 tablespoons unsalted butter 1/4 cup cream or half-and-half, plus more as needed Instructions: Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling, optional Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, 1/2 teaspoon salt, cheese, and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44003,"Butter Lettuce Salad with Hazelnuts and Bacon Bits 1 tablespoon white balsamic vinegar 3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 head butter lettuce, separated into leaves
2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
2 hard-boiled eggs, halved and lightly salted and peppered
1/4 cup toasted hazelnuts, roughly chopped
1 1/2 ounces Roquefort or other blue cheese, crumbled
Instructions: Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl. Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 44004,"Sweet and Sour Cucumber Salad 2 cucumbers, peeled and sliced thinly 1/4 cup lemon juice 1/2 cup rice vinegar 1 teaspoon salt 1 teaspoon grated ginger 3 tablespoons sugar 1/2 teaspoon prepared wasabi Instructions: Wrap sliced cucumbers in paper towels to absorb excess liquid and refrigerate. In a bowl combine lemon juice, vinegar, salt and ginger. Add sugar to taste. Add wasabi and stir until sugar and wasabi dissolve in mixture. Transfer cucumber slices to a bowl. Pour dressing over cucumbers and toss to coat. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 44005,"Geechee Girl Vinaigrette 1 cup olive oil 1/4 cup cider vinegar 1 tablespoon sugar 2 teaspoons minced shallots 1/4 teaspoon salt 1/8 teaspoon pepper Instructions: Put the olive oil, cider vinegar, sugar, shallots, salt and pepper into a jar with a tight-fitting lid. Shake well. Store in the refrigerator and shake before using ","[Chardonnay, Sauvignon Blanc, Vermentino]" 44006,"Wisconsin Beef-and-Cheddar Brats 4 tablespoons butter 2 red onions, thinly sliced 1 yellow onion, thinly sliced 1 12-ounce bottle beer Vegetable oil, for the grill 8 beef-and-cheddar brats 8 dark rye sesame rolls Stone-ground mustard Instructions: Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes. Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 44007,"Grasshopper Icebox Pie One 9-ounce box chocolate wafer cookies, such as Famous Chocolate Wafers 1/2 teaspoon kosher salt
1 3/4 cups (10 ounces) bittersweet chocolate chips
1/4 cup coconut oil
1/4 cup plus 1 tablespoon crme de menthe
2 cups heavy cream
1/2 cup confectioners' sugar
Chocolate syrup, for drizzling
Fresh mint leaves, for garnish
Instructions: Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside. Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crme de menthe until smooth. Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust. With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate. In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crme de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving. When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves.
","[Burgundy, Port, Moscato, Riesling]" 44008,"Guava Jalapeno Margarita 3 jalapeno chiles 1/2 cup plus 2 tablespons tequila 1/2 cup plus 2 tablespoons lime juice (from about 5 limes), plus extra for rims (optional) 1/4 cup Cointreau or Grand Marnier 3 tablespoons guava juice Coarse salt or margarita salt Instructions: Place 2 whole jalapenos and the tequila in a small bowl. Cover with plastic wrap and set aside for 1 day. Pour the tequila into a pitcher or large punch bowl and add the lime juice, Cointreau or Grand Marnier and the guava juice. Stir to combine and chill in your refrigerator. Place the coarse salt or margarita salt on a flat plate. Rub a lime wedge around the rim of each glass, turn it upside down on to the salt and then twist the glass in the salt to coat the rim. Thinly slice the remaining jalapeno. Using a paring knife, remove the seeds from each slice. Serve the margarita straight up in a martini glass with some jalapenos floating in the glass or slit one side of the jalapeno ring and hang on the side of the glass. ","[Tequila Sunrise, Sauvignon Blanc, Moscato, Pinot Grigio]" 44009,"Red and Yellow Tomato Salad 3 medium vine ripened red tomatoes, wedged 3 medium vine ripened yellow tomatoes, wedged 2 cloves of garlic, minced 1 small bunch of basil leaves, chiffonade 1 teaspoon fresh thyme, chopped 1/4 cup white wine vinegar 1/2 cup extra virgin olive oil 1 small white or vidalia onion, julienned Salt and pepper Instructions: In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44010,"Dulce de Leche 1 can sweetened condensed milk Instructions: Use a can opener to poke 2 small holes in the top of can.
Fill a small pot with 4 inches of water. Place can in water, then add or remove water so that the top of the can sits 1/4-inch above the waterline. Bring water to a simmer and let simmer for 6 hours. Top off water occasionally so that it remains at the same basic level. Don't worry if a small amount of the can's contents bubble up and cloud the water during the simmering process.
Let can cool, then open and skim off top 1/4-inch of condensed milk. What remains below should be a thick creamy, delicious caramel sauce. Serve with fresh fruit such as bananas, berries, star fruit, etc. ","[Malbec, Merlot, Cabernet Sauvignon, Zinfandel]" 44011,"Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese 1-ounce dried porcini mushrooms 1 pound cremini or white button mushrooms, stems removed 1/4 cup canola oil Salt and freshly ground black pepper Whole head roasted garlic, pulp removed 1/4 cup toasted walnuts 1/4 cup loosely packed fresh flat-leaf parsley 2 teaspoons fresh thyme leaves 3/4 cup extra-virgin olive oil 1/4 cup plus 2 tablespoons grated Pecorino Romano cheese 1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise 2 1/2 cups grated fontina cheese Instructions: Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes. Heat the grill to high. Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop. Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper. Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano. ","[Chardonnay, Barolo, Pinot Noir, Gavi]

" 44012,"Beef and Barley Stew 1 pound stew beef 1 (28-ounce) can crushed tomatoes 3 cups AB's Beefy Broth, recipe follows 1/2 cup pearl barley 3 large carrots, peeled, halved and cut into 1/2-inch slices 2 stalks celery, cut into 1/2-inch slices 1 large russet potato, peeled and diced 1 medium yellow onion, diced 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon dried marjoram 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Malt, balsamic or sherry vinegar, for serving Vegetable oil Salt and pepper 3 pounds combined beef shank and oxtail pieces 2 onions, quartered 2 ribs celery, halved 2 carrots, halved 3 cloves garlic 1 bunch fresh parsley 1 teaspoon whole black peppercorns 2 quarts water Instructions: Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes. Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper. Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar. Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers \maximum fill\ line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes. Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 44013,"Loaf-A-Roma 1 pound ground chuck beef 8 ounces Italian sausage (hot or sweet), casing removed 8 ounces grated mozzarella cheese 1 1/4 cups Italian bread crumbs 1/2 cup finely chopped sundried tomatoes 1/4 cup finely diced yellow onion 4 to 5 cloves garlic, minced (1 1/2 tablespoons) 2 teaspoons dried oregano 2 teaspoons dried basil Coarse sea salt and freshly ground black pepper 2 eggs, lightly beaten 4 ounces (1/2 cup) tomato sauce 2 ounces (1/4 cup) dry red wine 10 ounces capellini pasta, cooked and drained 2 cups of your favorite marinara sauce Parmesan cheese, as needed Dried Italian spices, as needed Instructions: For the meatloaf: Preheat the oven to 370 degrees F.
Combine the ground chuck, Italian sausage, mozzarella cheese, bread crumbs, sundried tomatoes, yellow onion, minced garlic, oregano, basil, 1 teaspoon salt, 1/2 teaspoon black pepper, eggs, tomato sauce, and red wine in a large bowl and mix well.
Grease individual cupcake foil containers or cupcake pan (or can be made in one large loaf pan). Divide the raw mixture evenly among the containers.
Bake for 30 minutes, cool and remove from mold.
When ready to eat or serve, reheat until the internal temperature of the meatloaf reaches 165 degrees F.
To make topping:
Mix the cooked, drained, and cooled pasta with the marinara sauce of your choice. Portion the pasta into 1/2 cup servings for the meatloaf cupcakes. Place on tops of cooled meatloaf and sprinkle with Parmesan cheese and dried Italian spices, to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 44014,"Oven-Fried Latkes Olive oil cooking spray, for spraying baking sheet 1 pound russet potatoes 1 large egg white 1/4 cup finely chopped scallions (about 2 scallions) Kosher salt and freshly ground black pepper
1/2 cup no-sugar-added applesauce 1/4 cup reduced-fat sour cream Instructions: Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
Serve with the applesauce and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44015,"Shrimp, Corn, and Potato Soup 1 tablespoon unsalted butter 1 tablespoon olive oil 2 medium onions, finely diced 2 Poblano chiles, toasted (see Note) and diced 4 cloves garlic, finely chopped 6 plum tomatoes, peeled, seeded, and chopped 1 cup fish broth or clam juice 1 bay leaf 6 small new potatoes, peeled and halved 3 cups milk 1 cup corn kernels, fresh or thawed frozen 1 ear of corn, shucked and cut crosswise into 1/2inch rounds 1 pound medium raw shrimp, peeled and deveined 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 small bunch cilantro, leaves only Instructions: In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44016,"Piecaken Nonstick cooking spray 1 box chocolate cake mix (for two 9-inch rounds), plus required ingredients for batter 1 box strawberry cake mix (for two 9-inch rounds), plus required ingredients for batter 1 box vanilla cake mix (for two 9-inch rounds), plus required ingredients for batter 1 store-bought 8-inch custard pie
1 store-bought 8-inch lemon pie or lemon meringue pie with the meringue removed
1 store-bought 8-inch cherry pie
Three batches Vanilla American Buttercream, recipe follows, or two 16-ounce cans store-bought vanilla frosting 2 sticks (8 ounces) unsalted butter, at room temperature 4 cups confectioners' sugar (1-pound box)
Pinch fine salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk Instructions: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray. Mix the cake batters according to the box directions. Pour about 1 cup of the chocolate cake batter in one of the cake pans. Remove the custard pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie. Pour about 1 cup of the strawberry cake batter in a second cake pan. Remove the lemon pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie. Pour about 1 cup of the vanilla cake batter in a second cake pan. Remove the cherry pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie. Bake the cakes until the centers are sturdy when the cakes are gently shaken and the cakes start to pull away from the edges of the pans, 40 to 50 minutes. Let the cakes cool in their pans for 30 minutes, then remove from pans and place the cakes on racks. Let cool completely, about 4 hours. Trim the tops of the cakes with a serrated knife so they are level, making sure not to cut it too far down and cut into the pie. Place the vanilla cake layer on a plate or cake stand. Place the strawberry layer on the vanilla cake layer and then place the chocolate cake layer on top of the strawberry layer. Frost the outside of the cake with the Vanilla American Buttercream. Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). 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. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44017,"Paella 1 pinch saffron 1 tablespoon grapeseed oil 1/2 pound chorizo sausage, cut on the diagonal into 1-inch pieces 1 pound boneless chicken parts, preferably skin, cut into 2-inch pieces 1 large white onion, diced 3 cloves garlic, lightly crushed with the side of a knife blade, and minced 1 cup dry white wine 1 tablespoon paprika 1 tablespoon minced fresh flat-leaf parsley leaves 1 quart chicken stock 2 cups white rice 1 teaspoon salt 1/2 teaspoon black pepper 1 pound mussels, scrubbed and debearded 1/2 pound (21 to 25 size) shrimp, peeled, deveined, and tails removed 1/4 cup minced fresh cilantro leaves Instructions: Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to \bloom.
Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter. Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter. Spoon the paella into a large bowl and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 44018,"Plantain Coated Sea Bass with Mango Wine Sauce 4 (8 ounce) sea bass fillets 1/2 cup flour 1 egg, lightly beaten Plantain crust, recipe follows 2 cups Annato Rice, recipe follows 2 cups Habana Black Beans, recipe follows 2 ripe bananas 1 cup Mango Wine Sauce, recipe follows 1/2 cup Smoked Tomato Essence, recipe follows 12 ounces canola oil 3 green plantains 2 cups canola oil Salt and pepper 1/4-ounce anatto seeds 1/2 cup canola oil 1 Spanish onion, diced 2 cups long grain rice Salt Freshly ground black pepper 1 quart lobster or fish stock Pinch saffron 1 white onion, diced 5 cloves garlic, crushed 1/4 ounce dry oregano 1/4 pound bacon, diced 1 pound dry black beans 2 chipotle peppers 4 cups water, adding more if necessary 1/2 cup balsamic vinegar Salt and pepper 1 mango 1 cup white wine 2 oranges, juiced 1/2 ounce star anise 1/2 ounce cardamom 1 shallot, finely chopped 1/2 ounce black peppercorns 1/2 pound butter Salt and pepper 1 cup wood chips 8 plum tomatoes 1 cup canola oil Salt and pepper Instructions: Preheat the oven to 450 degrees F. Dredge the sea bass in flour, shaking off excess. Then, dredge in the egg, and then Plantain Crust. Cook sea bass in an ovenproof, nonstick saute pan in 2 tablespoons of oil for about 1 minute. Turn the fish over and place in the oven until the fish is cooked through, about 8 minutes. In a separate pan mix the rice and beans and cook until just heated through. Keep warm and set aside. Heat the 12 ounces of oil in a saute pan. Slice bananas lengthwise into 1/8 to 1/4-inch thick slices and fry in the oil until golden brown on both sides. Place rice and beans in center of each of 4 plates. Place fish on top of rice. Place fried banana on top of fish. Ladle mango sauce around fish and dollop smoked tomato essence in mango sauce. Peel and grate 3 green plantains. Heat the oil in a saucepan. Lightly brown the plantains in the oil. Cook until crispy, and drain on paper towels. When cool, place in food processor and pulse until coarse. In a saucepan over medium-low heat, steep the annato seeds in the oil until oil takes on a vibrant red color. Strain the annato out of the oil and return the oil to a saucepan. Add the onions and saute until translucent, about 4 minutes. Add the rice, salt, and pepper, and stir until the rice is coated with oil. Add the lobster stock, cover, and cook for 20 minutes. Don't open the cover until 20 minutes have passed! Fluff with a fork and taste for seasoning. Saute onions, garlic, oregano, and bacon until onions are translucent, about 4 minutes. Add the beans and chipotle peppers and stir. Add 4 cups of water and simmer for about 90 minutes, or until the beans are tender. Add more water if necessary. Add balsamic vinegar and season with salt and pepper. Peel, pit, and puree mango in a blender or a food processor with as little water as possible. Set aside. In a saucepan, combine the white wine, orange juice, star anise, cardamom, shallot, and peppercorns. Cook the mixture is reduced to 1/4 cup. Remove from the heat and slowly whisk in the butter and mango puree until emulsified. Return to the heat as necessary so that the butter melts. Add salt and pepper, to taste. In a stove top smoker, lay out wood chips. Cut tomatoes lengthwise, and lay, cut side up, on the wood chips. Smoke tomatoes until fork tender, about 15 minutes. Place the tomatoes in a blender and process until smooth. Slowly drizzle the oil into tomatoes while the blender is running. Add salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 44019,"Cranberry-Ginger Iced Tea 1 (2-inch) piece fresh gingerroot 1/2 cup water 1/2 cup sugar 10 Tazo Passion teabags 5 cups water 4 orange wheels 3 ounces cranberry juice Instructions: Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves. Let cool. Brew the 10 teabags in 5 cups water and let it cool. For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler. Garnish with additional orange wheels. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 44020,"Chocolate-Glazed Tea-Cakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 12 ounces semisweet chocolate, finely chopped 1 cup heavy cream 1/4 cup water 3 tablespoons corn syrup Fresh raspberries, colorful candies, or royal icing Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin. Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely. To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack. To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set. Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 44021,"Grilled Peaches with Nutmeg and Cream 1 cup cream 4 peaches, cut in half, pit removed 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Olive oil Ammaretti cookies, crumbled Instructions: Combine cream and 1/4 cup of sugar in a bowl; whisk until thick. Toss peaches with 1/4 cup of sugar, cinnamon and nutmeg. Place on grill, cut side down. Allow peaches to grill until grill-marks are visible; flip over and continue to grill until hot. Serve with Ammaretti cookies and top with cream. ","[Chardonnay, Moscato, Riesling]" 44022,"Turmeric Spiced Monkfish with Coconut-Mint Chutney 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 teaspoon cumin 1/4 teaspoon cayenne pepper 1/2 teaspoon turmeric 1 1/2 pounds monkfish fillets 1 cup shredded unsweetened coconut 1/2 cup plain yogurt 1/3 cup finely chopped fresh mint 2 cloves garlic, finely chopped 1/2 teaspoon paprika 1 teaspoon fresh lemon juice 1/4 teaspoon ground coriander Salt and freshly ground pepper Instructions: Whisk together all ingredients in a medium shallow baking dish. Add monkfish and turn to coat. Refrigerate for 1 hour. Preheat grill. Grill for 7 to 8 minutes on each side or until cooked through; Coconut-Mint Chutney: Combine all ingredients together in a medium bowl and refrigerate for 1 hour. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44023,"The Beet Goes On Salad 6 small (about 2-inch diameter) golden or candy cane beets About 6 ounces feta from an 8-ounce block
6 fresh basil leaves, torn
2 tablespoons olive oil
1/2 teaspoon finely grated lemon zest plus the juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup candied pecans, coarsely chopped
Instructions: Preheat the oven to 400 degrees F. Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel. Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds. Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter. Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 44024,"Local Style Ahi Poke 8 ounces tuna sashimi block, small dice 1/8 teaspoon Hawaiian salt 1/8 teaspoon kukui nut 1/2 teaspoon brown sugar Pinch chili flakes 1 teaspoon soy sauce 1 teaspoon oyster sauce 1 teaspoon green onion, chopped 1 tablespoon onion, chopped 1 teaspoon garlic, chopped 1 tablespoon Furukake spice 1 tablespoon sesame oil Instructions: Combine all ingredients in a stainless steel bowl and gently mix. Make this on the day of use. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 44025,"Vanilla Brioche Bread Pudding 1 (12-ounce) brioche loaf 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half-and-half 1 cup whole milk 1 1/4 cups granulated sugar 2 teaspoons pure vanilla extract Seeds scraped from 1 vanilla bean Confectioners' sugar, for dusting 2 pints vanilla ice cream, such as H?agen-Dazs, melted Instructions: Preheat the oven to 350 degrees F. Space two racks evenly in the oven. Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread. Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes. Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44026,"Sweet Potato Steak with Tenderloin \Steak Fries
7 large sweet potatoes 1/2 cup grapeseed oil 1 (5-ounce) filet mignon, cut into 1/8-inch thick julienne Salt and pepper, to taste 1 tablespoon Wondra flour 1 Thai chili, chopped 2 tablespoons gingerroot 1/4 cup reduced chicken stock Fresh pea shoots or watercress, for garnish Instructions: First make your sweet potato sauce. Using a vegetable juicer, juice 6 sweet potatoes, cut into small pieces, skin left on. Once you have enough juice, about 3 1/2 cups, let it stand for about 4 hours. This will allow much of the potato starch in the juice to settle. Trim 1 large sweet potato and cut it into hockey puck size sections. Trim sides. Rub the potato steaks with a bit of the grapeseed oil and season with salt and pepper. Place steaks on a grill pan and mark. Take your sliced filet mignon, season with salt and pepper, and sprinkle the steak fries with the Wondra flour. Transfer to a hot saute pan with tablespoon grapeseed oil. Saute steak fries until well browned and transfer to a plate lined with paper towels, and let rest for 2 to 3 minutes. Next transfer the potato steaks to a foil lined baking sheet. Bake potato steaks until tender in a preheated 350 degree oven. While the potatoes are baking, strain the sweet potato juice into a saucepan over medium heat. Reduce the sauce until you have only 3/4 cup left and the juice has naturally thickened. Stir in the chopped Thai chili, the ginger and strain the sauce. Add the chicken stock and set aside. Plate the potato steaks with the steak fries and sweet potatoes sauce. Garnish with sprigs of fresh pea shoots or watercress. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 44027,"Herbed Gorgonzola Mushroom Frittata 1 tablespoon extra-virgin olive oil 1 pound mixed mushrooms, (such as shiitake, cremini, or oyster), thinly sliced Kosher salt and freshly ground pepper 4 scallions, white and green thinly sliced 1 cup chopped flat-leaf parsley, plus 1 tablespoon 1 tablespoon chopped fresh tarragon leaves 12 large eggs, beaten 1/2 cup mushroom broth (see cook's note) 1 1/2 teaspoons kosher salt Freshly ground black pepper 2/3 cup crumbled gorgonzola (about 2 ounces) Instructions: Position a rack 6 inches below a broiler's heating element, and preheat. Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil. Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 minutes. Toss in the scallions once the mushrooms begin to brown, about 2/3 of the way of cooking. Stir in 1 cup parsley and tarragon. Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper. Sprinkle in gorgonzola and stir gently to combine. Reduce heat to medium and pour the eggs into the skillet, stirring gently so that the mushrooms and herbs are evenly distributed. Continue cooking and gently stirring until the eggs begin to set, about 4 minutes. Place skillet under the broiler and cook until the frittata is set, about 3 to 4 minutes. Slide frittata out of skillet if desired, sprinkle with remaining tablespoon parsley, and cut into wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 44028,"Gluten-Free Pizza Dough 1 1/2 cups gluten-free all-purpose flour, such as Bob's Red Mill (see Cook's Note) 1/4 cup coarse yellow cornmeal
2 teaspoons psyllium husk powder
1 teaspoon instant yeast
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
3/4 cup warm water (at 110 degrees F)
2 tablespoons olive oil
Assorted pizza toppings such as sauce, shredded cheese, meat and vegetables, as desired Instructions: Whisk together the gluten-free flour, cornmeal, psyllium husk, yeast, baking powder, salt and sugar in a medium bowl. Add the warm water and 1 tablespoon of the olive oil. Mix with a rubber spatula until the dough holds together in a large ball; the dough will be wet (see Cook's Note). Cover the bowl with plastic wrap and let rest until increased in volume by about 50 percent, about 1 hour. Meanwhile, preheat the oven to 450 degrees F. Spread the remaining 1 tablespoon olive oil on a rimmed baking sheet.
Using your hands, press out the dough into a 12-inch round about 1/4 inch thick on the prepared baking sheet. Bake until golden brown all over, 10 to 12 minutes.
Remove the pizza crust from the oven and top with desired toppings. Return to the oven and bake until the crust is golden and the cheese is melted, 5 to 7 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44029,"Monster Meat Rib-Eye 5 cloves garlic 4 (14 to 16-ounce) rib-eye steaks Coarse Himalayan pink sea salt 2 teaspoons garlic powder 2 tablespoons celery seeds 4 tablespoons freshly cracked black pepper Instructions: Run garlic through a garlic press. Rub steaks with garlic juice. Grind the sea salt until it has the consistency of kosher salt. Generously sprinkle steaks with garlic powder, celery seeds, and pepper. Set aside for approximately 45 minutes and allow to come up to room temperature. While you wait, prepare grill. Sprinkle steaks with sea salt. Grill for 4 to 5 minutes on each side, turning once. Plate and let stand for 5 minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44030,"Coconut Cupcakes with Chocolate and Almonds 2 large eggs plus 4 egg whites, at room temperature 1 cup cream of coconut 1 teaspoon coconut extract 1 teaspoon vanilla extract 2 1/4 cups cake flour, sifted 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 12 tablespoons unsalted butter, cut into pieces, at room temperature 2 cups whole milk 1 14-ounce package shredded coconut 1 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract Pinch of salt 6 ounces bittersweet chocolate, finely chopped 3 tablespoons light corn syrup 1 tablespoon unsalted butter 48 roasted almonds, for garnish Instructions: Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth. Whisk the flour, sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed. Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely. Make the topping: Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely. Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm. Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact. Spoon 1 teaspoon glaze on top and garnish with 2 almonds. Refrigerate until the glaze sets, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44031,"Peruvian Pomegranate Pineapple Party Punch (P to the 5th PUNCH) 1 1/2 cups plus 4 cups pomegranate juice 1 (46-ounce) can unsweetened pineapple juice, chilled 2 cups ginger ale, chilled 2 cups seltzer, chilled 2 cups pisco, chilled Instructions: Pour 1 1/2 cups pomegranate juice into an ice cube tray and freeze overnight. In a large bowl, mix the remaining 4 cups pomegranate juice, the pineapple juice, ginger ale, seltzer and pisco. Add the pomegranate ice cubes and serve in your favorite punch bowl. What Makes This Recipe Really Sing: Don't you just love when you go to a party and there is a specialty cocktail? (For some reason it always makes me happy.) This makes enough for a large crowd, this way everyone gets one or two and you don't have to work during the party. Pisco trivia also makes for great \Did ya know ....\ conversation starters. BYOC: Feel free to throw in some pomegranate seeds on top. They will look like little jewels floating in your punch bowl. If you don't have a punch bowl and are serving this out of a pitcher you can garnish your glasses with pineapple slices. If you can't find pisco you can always use light rum. ","[Pisco, Moscato, Cava, Sauvignon Blanc]" 44032,"Creamy Pesto Chicken and Bow Ties 2 tablespoons butter 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup pesto sauce 1/2 cup milk 1/2 of a 1-pound package farfalle pasta (about 3 cups), cooked and drained Instructions: Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44033,"Sweet Potato Chips 2 large sweet potatoes, peeled and sliced thin Instructions:

1. Kids can help peel the potatoes and then have an adult slice the potatoes.
2. Kids can prepare a large bowl of ice water and place potato slices in water for 1 hour.
3. After one hour, drain on paper towels and pat dry.
4. An adult should fry the slices in oil at 375 degrees F for several minutes, until golden brown.
5. After cooking, kids can pat the chips dry and sprinkle them with salt. Playing and having fun can really work up an appetite. Sweet potato chips are perfect for such an occasion. Just follow these easy steps and you can make a snack so sweet, it will have couch potatoes running back for more. ","[Riesling, Moscato, Vinho Verde, Cava]" 44034,"Saucy Stovetop Bacon Beans 5 thick-cut slices bacon (140 grams) 1 medium yellow onion (190 grams), chopped 1 red bell pepper (200 grams), chopped Kosher salt 2 garlic cloves, chopped 1 to 2 tablespoons harissa 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground cayenne 1/4 teaspoon ground cinnamon One 15-ounce (425 grams) can tomato sauce 1/4 cup (60 grams) molasses 2 tablespoons (30 grams) balsamic vinegar 1 cup low-sodium chicken stock or water Two 15.5-ounce cans navy beans, rinsed and drained Sliced scallions, for finishing Cilantro leaves, for finishing Instructions: Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside. Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat. Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 44035,"Cheese and Herb Bites 16 Garlic Parmesan Pretzel Crisps? ? Cup Mascarpone Cheese 1? Tablespoon Mixed Fresh Herbs Plus More For Garnish ? Teaspoon Ground Black Pepper 2 Tablespoons Shredded Cheddar Cheese 2 Tablespoons Shredded Havarti Cheese 2 Tablespoons Grated Parmesan Cheese Instructions: In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended. Combine the cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps? with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44036,"Carbonade Flamande 4 tablespoons unsalted butter 1 pound onions, sliced 2 pounds lean beef, shoulder or round, cut into 1/4-inch thick slices 2 teaspoons brown sugar 3 tablespoons flour 1 tablespoon Dijon mustard 2 cups dark beer, preferably Liefman's Goudenband 1 cup beef stock Salt and pepper 1 bay leaf 2 teaspoons mixed dried herbs, crumbled (thyme, rosemary, sage) Instructions: To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions. In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl. Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve. ","[Chardonnay, Pinot Gris, Riesling, Barolo]" 44037,"Garlic Roasted Yuca 2 pounds yuca Water to cover with 1 1/2 teaspoons salt added 1 tablespoon ground cumin 1 teaspoon ground black pepper 1/4 pound smoked bacon, coarsely chopped 2 tablespoons olive oil 4 cloves garlic, peeled, thinly sliced 1/2 cup bread crumbs 1/4 cup chopped almonds Instructions: Preheat oven to 375 degrees. Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper. Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly. Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp. ","[Malbec, Tempranillo, Garnacha, Barbera]" 44038,"Buttermilk Fried Chicken 1 whole chicken, about 3 pounds, cut into 9 or 10 pieces, back, neck, wing tips and giblets reserved 1 1/2 cups buttermilk Salt and freshly ground black pepper 2 cups all-purpose flour 3 to 4 cups vegetable shortening for frying Instructions: Place chicken pieces in a gallon size zipper lock plastic bag. Mix buttermilk with 1 tablespoon salt and 1/2 teaspoon pepper. Pour buttermilk mixture over chicken, seal, then refrigerate for at least 2 hours and up to 24 hours. Measure 2 cups flour, 2 teaspoons salt and 1/2 teaspoon pepper into a large doubled brown paper bag; shake to combine. Drop half of chicken pieces into flour mixture and shake thoroughly to coat completely with flour. Remove chicken from bag, shaking excess flour from each piece. Place pieces onto a large wire rack set over a jelly roll pan until you are ready to fry. Coat remaining chicken pieces in the same manner. Meanwhile, spoon enough shortening to measure 1/2-inch deep in a 12-inch skillet; heat to 350 degrees. Drop chicken pieces, skin side down, into hot oil, cover (you can use a cookie sheet) and cook for 5 minutes. Lift chicken pieces with tongs to make sure chicken is frying evenly; rearrange if some are browning faster than others. Cover again and continue cooking until pieces are evenly browned, about 5 minutes longer. Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer. Remove chicken from skillet with tongs and place on wire rack set over jelly roll pan. Strain hot fat into a heat-safe container. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 44039,"Fish Tacos with Cabbage Slaw and Pickled Red Onions 1/2 cup red wine vinegar 2 tablespoons kosher salt, plus additional for seasoning 1 tablespoon sugar 2 to 3 shakes hot sauce, such as Tabasco 1 red onion, sliced thinly 2 tomatillos 1 jalapeno Juice from 1 lime, plus lime wedges for serving 1 bunch fresh cilantro, stems removed and leaves roughly chopped 1/4 green cabbage, thinly sliced 1/4 red cabbage, thinly sliced 1 carrot, grated Olive oil, for drizzling 4 mild, flaky, white fish fillets, like tilefish 1/2 tablespoon smoked paprika 8 corn tortillas 1 avocado, thinly sliced 1/2 cup Cotija, crumbled Instructions: Combine the red wine vinegar with 1/2 cup cold water in a small bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. These can be stored, refrigerated in an airtight container, for 1 week. Preheat a grill pan over medium-high heat. Place tomatillos and jalapeno on the pan and allow to char on all sides, flipping with tongs as needed. Allow to cool slightly. Remove stems and add to a blender. Add half of the lime juice and half the cilantro. Pulse until combined and smooth (use caution when blending hot liquids; it's okay to have some lumps). Set aside to cool. Add cabbages, carrot and 1/4 cup pickled onions to a medium bowl. Stir to combine. Drizzle olive oil and some of the pickling liquid into the bowl until everything is lightly coated. Set aside to marinate until ready to serve. Clean grill pan if necessary, then heat it over medium heat and brush with olive oil. Sprinkle fillets with salt and smoked paprika. Grill fillets on both sides until cooked through and flaky, about 3 minutes per side. Warm tortillas on grill pan until soft and pliable. Top each tortilla with 1/2 fillet of fish, tomatillo salsa and slaw. Garnish with sliced avocado, Cotija, remaining cilantro and lime wedges. Serve! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 44040,"Warm Chocolate Brioche Pudding 1/2 cup milk 1/2 teaspoon vanilla 1/4 cup sugar, plus 1/4 cup 5 egg yolks Pinch salt 1 1/2 cups heavy cream 12 ounces (327 grams) bittersweet chocolate 4 cups diced brioche or Pullman loaf Whipped cream, as an accompaniment Chocolate Sauce, recipe follows Fresh raspberries, as an accompaniment Mint sprigs, as an accompaniment 3/4 cup (175 grams) water 1/2 cup (100 grams) heavy cream 1/2 cup (120 grams) sugar 1/4 cup (50 grams) cocoa powder Instructions: Preheat oven to 325 degrees F. To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar. Heat until just boiling. In a bowl mix yolks, remaining 1/4 cup sugar and salt. Add cream to yolk mixture when cream mixture has reached a boil. Meanwhile, heat the chocolate in a double-boiler until melted. Place melted chocolate in a large bowl and add warm cream. Mix in diced brioche. Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray. Bake in preheated oven for 12 to 15 minutes. Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs. Combine water, cream, sugar, and cocoa in a saucepan. Bring to a boil and immediately reduce to a simmer. Let mixture simmer until liquids thicken. Pass through a fine mesh sieve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 44041,"Goulash with Bread Dumplings 2 pounds beef chuck, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1/4 cup canola oil 1 large onion, thinly sliced 4 carrots, diced 4 cloves garlic, minced 2 tablespoons sweet paprika 1 tablespoon tomato paste 1 teaspoon caraway seeds 4 cups beef broth One 28-ounce can chopped tomatoes 1 teaspoon Worcestershire sauce 2 bay leaves 1/2 cup all-purpose flour 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1/2 cup whole milk 2 large eggs 12 ounces stale bread, cut into 1/2-inch cubes 6 ounces Gruyere or Swiss cheese, shredded 3 scallions, finely chopped Chopped fresh parsley or scallions, for garnish, optional Instructions: For the goulash: Preheat the oven to 250 degrees F. Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside. Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours. For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes. Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes. Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired. ","[Cabernet Sauvignon, Syrah, Tempranillo, Barolo]" 44042,"Crisp Onion Rings, Spiced Ketchup 1 cup ketchup 1 tablespoon stone-ground mustard 1 tablespoon Sriracha Vegetable or peanut oil, for fryer 3 large yellow onions, sliced 1/8-inch thick, in a bowl of ice water 1 cup all-purpose flour 1 tablespoon salt 1 teaspoon ground pepper 1 gallon ice water Instructions: For the spiced ketchup: In a bowl, whisk together the ketchup, mustard and Sriracha, stirring well. Then refrigerate until serving.
For the onion rings: Preheat a deep-fryer to 375 degrees F with vegetable or peanut oil, waiting until heated. Next, drain the ice water from the cut onions, ensuring the water has drained. Next, in a bowl, blend the flour, salt and pepper, mixing well. Then add one-third of the onions. Mix the onions well, tap off excess flour and then add to the fryer, cooking until crisp, about 2 minutes. After removing, allow to drain excess oil on paper towels. Repeat with the remaining onions. Serve with the spiced ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44043,"Boozy Michelada 4 cups tomato juice 2 cups clam-tomato juice, such as Clamato 2 cups gold tequila
1/4 cup lime juice
2 tablespoons prepared horseradish
3 or 4 dashes hot sauce
3 or 4 dashes Worcestershire sauce
1/4 cup kosher salt
1 teaspoon chili powder
10 cans Mexican lager beer Ice, for serving
Instructions: In a large pitcher, combine the tomato juice, clam-tomato juice, tequila, lime juice, horseradish, hot sauce and Worcestershire sauce. Stir well. In a small shallow dish, whisk to combine the salt and chili powder. Dip glass rims in the salt mixture to coat. Fill glasses with ice, then fill halfway with tomato-tequila mixture. Top off with beer and serve. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 44044,"Old Ebbitt Grill Crab Cakes 1 pound jumbo lump crabmeat 1/3 cup mayonnaise 2 teaspoons crab boil seasoning 1 tablespoon chopped parsley 1 tablespoon Dijon mustard 1 tablespoon water 4 salted crackers Instructions: Pick the crabmeat over to remove excess shells and cartilage. Combine the mayonnaise, crab boil, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat. With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44045,"Strawberry Waffles with Strawberry-Black Pepper Butter and Lemon Curd Cream 24 ripe strawberries 2 heaping tablespoons pure cane sugar, plus 1 tablespoon
2 teaspoons raspberry liqueur, optional
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups plus 2 tablespoons buttermilk
1 stick unsalted butter, melted and cooled slightly, plus 4 tablespoons, melted, for the waffle iron 12 strawberries, hulled and finely diced 2 sticks unsalted butter, at room temperature
2 tablespoons honey
Pinch salt
Pinch coarsely ground black pepper
1 cup very cold heavy cream Finely grated zest of 1 lemon 1/4 cup prepared lemon curd
Instructions: For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar. Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes. For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature. For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve. Heat a waffle iron according to the manufacturer's directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter. Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 44046,"Trompe L'oeil Meatloaf 2 tablespoons olive oil 1 large red onion, chopped fine 3 large cloves garlic, minced 2 ancho peppers, stem and seeds removed and minced (use gloves when handling these)
1 teaspoon dried oregano 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 4 teaspoons chili powder 3 tablespoons ground dark cocoa powder (such as Ghirardelli ground dark chocolate) 4 cups beef stock 1/4 teaspoon salt 1/8 teaspoon pepper 1 large white onion, peeled, roots removed halved, and each half quartered 2 cloves garlic, lightly crushed with the side of a knife blade and quartered
1 1/2 pounds lean ground beef (90 percent lean or leaner) Salt (about 1/4 teaspoon for the chicken and about 1/2 teaspoons for the beef) White pepper, about 1/8 teaspoon
Black pepper, about 1/4 teaspoon 3/4 pound boneless chicken tenders, tendons removed (or ground chicken if you can get it) 2 cups heavy cream (the cream is a binding component and the amount actually used will vary depending on how much the chicken and beef are able to \hold\ before becoming too soft)
4 large white potatoes, peeled and cut into 1-inch pieces 1 head cauliflower, separated into florets 4 tablespoons butter, cut into chunks Salt (about 1/2 teaspoon, but taste it) White pepper (about 1/8 teaspoon, but taste it)
1 cup sugar 1/3 cup dry red wine 1/3 cup pomegranate juice 2 teaspoons balsamic vinegar 1/4 teaspoon cream of tartar 1 pint grape tomatoes Instructions: Make the mole sauce by heating olive oil in a medium saucepan over medium heat. Add onion, garlic and peppers and cook until the onions become translucent. Remove from heat and add oregano, cumin, cinnamon, chili powder, and ground chocolate and gradually whisk in beef stock. Season with salt and pepper, to taste. Increase heat to medium-high and return pot to stove. Let reduce by two-thirds. Remove from heat and strain 1 cup of the sauce into a bowl, transferring the rest of the sauce and vegetable solids to a separate bowl. Let both bowls of sauce cool, then chill in refrigerator. (The strained sauce will be used to simulate chocolate sauce. The unstrained sauce will be used to flavor the beef and darken its color to look like chocolate.) Keep in mind that all equipment used to make the forcemeat must be clean and well chilled so that the components can combine properly. (This includes the grinding mechanism, - if using a meat grinder - the food processor bowl and blade, all preparation and mixing bowls, and utensils). Without this attention to detail you will not be able to create the illusion which is your goal. All ingredients should be refrigerated up until the moment they are ready to be used and should be prepared in bowls which are nested in another container of ice to keep the temperature low during the actual preparation. The goal of this recipe is to make a savory meal that not only fools the eye by making the meal look like something we know as sweet, but to also make a meal that tastes good. This will be accomplished as follows: The onion/garlic puree and salt and white pepper will be added to the chicken to make it taste savory, and the cream will be added to make it look like the butter-cream \filling\ of the cake. Some of the mole sauce (the part with the vegetable solids) as well as salt and black pepper, will be used to give the ground beef a savory taste and a dark \chocolate\ appearance. The balance of the mole sauce will be used to look like chocolate sauce. Begin the meat loaf by making the onion/garlic puree for the chicken. Through the feed tube of a running food processor, add the onion and garlic. Transfer this pureed mixture to a strainer placed over a small bowl. Allow the juices to drain into the bowl, then discard the juices, reserving the onion/garlic puree in the same bowl and refrigerating to 40 degrees F. (This can be hastened by putting in the freezer for a while - without allowing it to freeze.) Wash and dry the food processor bowl and blade and chill them. If the chicken you have bought is not ground, grind the chicken tenders into a prepared bowl and refrigerate. Prepare a 2 quart souffle dish by lining it with enough plastic wrap so that it covers all interior surfaces of the dish with enough additional plastic on the ends so you will be able to wrap your completed layered \cake\ completely in plastic. Then refrigerate the lined souffle dish. Have 2 large bowls of ice ready in which you have nested 2 medium bowls (respectively) in order to keep them chilled while you are working. Begin with the beef because the bottom layer of the \cake\ will look like chocolate. Through the feed tube of the running food processor (the bowl of which has been chilled), gradually feed the chilled ground beef a little at a time, alternating with the chilled mole (the unstrained mole with the vegetable solids) and salt and black pepper. (Remember to reserve the 1 cup of the strained mole sauce for later.) You may not use all of the unstrained mole if the beef is not able to \hold\ it all before becoming too soupy. STOP before you reach that point. Scrape down the sides of the bowl if the mixture looks unevenly colored. Transfer this mixture to a chilled bowl which you have been chilling by nesting in another bowl of ice. Then immediately refrigerate the beef mixture. Thoroughly wash and dry the food processor bowl and blade and chill. Next process the chicken which will be used to resemble the vanilla cream filling in your \cake.\ Re-assemble the food processor with the chilled bowl and blade and turn it on. Through the feed tube, gradually add the ground chilled chicken a little at a time, alternating with the onion/garlic puree and salt and white pepper, until it is all incorporated. Scrape down the sides of the bowl if the mix looks unevenly colored. With the food processor still running gradually add heavy cream through the feed tube to whiten and lighten the chicken. (Add cream make it as white as possible to resemble vanilla cream filling, but remember, it has to retain some body.) This is where judgment comes into play. The recipe calls for 1 pint of heavy cream, but the chicken mixture may not \hold\ that much before it becomes too soft. Stop adding cream when you feel the mixture has reached the point where it still has body and is not soupy. Transfer the chicken mixture to the chilled bowl you have waiting in a bowl of ice and then refrigerate. Assembly: Preheat the oven to 250 degrees F, (no hotter or the plastic will melt.) Divide the ground beef mixture into thirds and the chicken mixture in half. (Return the chicken mixture to the refrigerator or the bowl of ice until needed.) Pack one-third of the beef into the bottom of the chilled plastic-lined souffle dish to become the bottom layer of the \cake.\ This is easiest done by dropping spoonful-sized amounts evenly over the bottom and pressing down with your fingertips. (Return the remaining two-thirds of the beef mixture to the refrigerator or bowl of ice until needed, and retrieve the chicken mixture.) Pack half of the chicken mixture over the first beef layer in the same manner (to form a \vanilla cream\ layer), dropping spoonful sized amounts evenly over the bottom layer and pressing down with your fingertips. Chill the remaining chicken while you are doing this. Retrieve the beef and pack the second layer of \chocolate\ over the chicken keeping the remaining beef chilled. Pack in the second layer of chicken over the beef, and then finish with the third layer of beef. Bring the plastic wrap up over the top surface of the entire composition, and then place a piece of foil over the top of the souffle dish. You are doing this because the cooking method is slow steaming. Bake the \cake\ at 250 degrees F for about 1 1/2 hours, or until a long bamboo skewer inserted into the center comes out clean. You will notice that there is some shrinkage and that the meat has given up a lot of juices. Remove from the oven and let sit for about 15 minutes. Carefully pour the juices off and remove the plastic wrap. Using a sturdy plate pressed on the top edge of the souffle dish, and working over a large utility platter which will catch the juices, invert the meatloaf onto the plate to release it from the souffle dish and then carefully flip it back onto the platter so it is again upright. Let rest for 10 to 15 more minutes before transferring to a serving plate or slicing. To make the mashed potatoes and cauliflower which looks like vanilla ice cream, begin cooking the potato chunks and cauliflower in the last 10 minutes of the baking time for the meatloaf. The potatoes should be boiled until tender and the cauliflower can be boiled or steamed until tender. (Use separate pots because they cook at different rates.) Drain the potatoes and cauliflower well, add the butter, season with salt and white pepper, and using only a hand potato masher (NOT a beater) mash them together in a mixing bowl. To serve, use the ice cream scoop to simulate scoops of vanilla ice cream on the serving plate. While the potatoes are boiling, begin the syrup for the tomatoes. Combine the sugar, red wine, pomegranate juice, balsamic vinegar, and cream of tartar in a small saucepan. Cook over medium-low heat stirring until the sugar is dissolved and the syrup is hot. (This may take a while, so be patient, but stop stirring once the sugar is dissolved.) Cover and simmer gently for 2 minutes, then uncover and continue to cook for another 10 to 12 minutes. Remove from heat, and stir in grape tomatoes, coating them with syrup. Carefully pour mole sauce over the exterior crust of the meatloaf to simulate chocolate sauce, then cut into cake shaped wedges to reveal the layers of \cake.\ Any extra mole sauce can be drizzled over the scoops of potato/cauliflower to look like chocolate sauce. Spoon some tomatoes on serving plate along with syrup to look like cherries jubilee. An effective presentation is to place the meatloaf on a large serving platter, spoon the re-warmed strained mole sauce over to cover the crust of the meatloaf, then remove 1 wedge of the meatloaf to expose the layered interior, laying that wedge on its side next to the rest of the cake. Your individual serving plate will be arranged with scoops of the potato/cauliflower, topped with mole sauce if desired, and some grape tomatoes with syrup spooned over and around. Serve the rest of the meatloaf wedges to your guests at the table. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]" 44047,"Devilishly Hot Pimento Cheese Dip 1 large round pumpernickel bread boule 3 tablespoons unsalted butter
1/4 cup minced yellow onion
1 clove garlic, minced
1 tablespoon mustard powder
1/2 teaspoon sweet paprika
3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt, plus more if needed 3 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces cream cheese, softened
12 ounces extra-sharp Cheddar, shredded
3/4 cup roasted peppers or pimentos, drained and finely diced
1/4 cup hot green chiles, drained and finely diced
Freshly ground black pepper
Instructions: First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside. In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary. Preheat the broiler on high. Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 44048,"Honey-Chipotle Glazed Beef Burgers with Mint-Avocado Sauce 1 1/2 pounds ground chuck 1 1/2 pounds ground sirloin 1 tablespoon Caribbean jerk seasoning 1/4 cup Zinfandel (recommended: Sutter Home) 2 teaspoons kosher salt 1 ripe avocado, peeled and pitted 2 tablespoons fresh lime juice 1 cup mayonnaise 1/2 teaspoon kosher salt 1/2 cup chopped fresh mint leaves 3/4 cup Zinfandel (recommended: Sutter Home) 3/4 cup wine vinegar 1 cup honey 3 chipotle chiles in adobo sauce, finely minced 1 teaspoon kosher salt 3 tablespoons vegetable oil, for brushing on the grill rack 6 bakery sandwich rolls, split 6 red leaf lettuce leaves 2 ripe tomatoes, sliced Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the patties: Combine the chuck, sirloin, jerk seasoning, wine, and salt in a large bowl. Mix lightly and form into 6 patties. Refrigerate until ready to grill. For the sauce: Mash the avocado with the lime juice in a bowl. Stir in the mayonnaise and salt. Gently fold in the mint leaves. Cover and refrigerate until ready to serve. For the glaze: Combine the wine, vinegar, honey, chiles, and salt in a fire-proof saucepan. Place on the grill rack and cook, stirring often, until the mixture is reduced by half. When the grill is ready, brush the grill rack with the oil. Place the patties on the rack over direct heat. Cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached. Brush some of the glaze on the cut sides of the rolls. Place the rolls, cut side down, on the rack and grill until lightly toasted. Remove the rolls and place on a serving plate. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a tomato slice. Add a patty, a dollop of the sauce, and a roll top. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 44049,"Mini Cherry Pies 2 1/4 cups all-purpose flour, plus more for bench and cutters 2 tablespoons sugar 1/4 teaspoon fine sea salt 2 sticks chilled unsalted butter, cut into 1/2-inch cubes 4 tablespoons ice water, plus more as needed 4 cups fresh pitted cherries 1 cup sugar 2 tablespoons cornstarch 1 tablespoon fresh lemon zest Cooking spray Special equipment: 1 1/2-inch and 2-inch round cookie or biscuit cutters Instructions: For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use. For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust. Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray. Roll the dough disks out into 10-inch rounds on a well-floured work surface. With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts. Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape. Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44050,"Frozen Cactus Pear Margaritas 8 ounces white tequila 4 ounces orange-flavored liqueur (recommended: Cointreau) 4 ounces cactus pear syrup 2 ounces fresh lime juice Crushed ice Lime wedge, for garnish Coarse salt, optional Instructions: Combine tequila, orange-flavored liqueur, cactus pear syrup, lime juice and ice in a blender and blend until smooth and frothy. Serve in rocks glass and garnish with lime. Cactus Pear a.k.a Prickly Pear: The pulp of these cactus fruits is a brilliant red or, occasionally, a yellowish green, and it tastes a bit like watered-down watermelon. Cooks exploit the color by adding slices of the pulp to fruit salads, or by pureeing it and straining out the seeds. They're quite popular in Hispanic countries and around the Mediterranean. ","[Tequila, Orange Liqueur, Sauvignon Blanc, Ros]" 44051,"Lemon Meringue Piehole Cocktail Ice, as needed 2 ounces Limoncello (lemon liqueur) 2 ounces lemon-flavored vodka 1/2 teaspoon fresh lemon juice 1 tablespoon prepared lemon curd 3 teaspoons pasteurized egg white Juice of 1 lemon Instructions: Shake the Limoncello, lemon-flavored vodka, lemon curd, and 1/2 teaspoon lemon juice well over ice and strain into an up glass. Dump the shaker, and load with fresh ice, then add the egg whites and the lemon juice and shake vigorously, for approximately 45 seconds, until foamy. Pour into the same up glass, creating a layer of foam over the lemon cocktail. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 44052,"The Pig Dip 5 pounds pork butt
1 pound bacon
1 gallon chopped celery, onions and carrots 1 cup sliced shallots 8 cups white wine
2 gallons veal stock
1/2 ounce fresh thyme 1 tablespoon whole black peppercorns 3 bay leaves
1/2 cup olive oil
8 yellow onions, julienned 5 bulbs Italian fennel, julienned 2 tablespoons salt
1 cup sugar
1 cup zinfandel vinegar
1 tablespoon freshly ground black pepper
2 ounces melted, emulsified butter
1/2 baguette, halved open 3 ounces sliced pork
2 ounces bacon
2 ounces prosciutto
1 1/2 ounces Comte cheese 1/2 tablespoon Dijon mustard
Instructions: For the pork jus: Heat a large pot over medium heat and add the pork and bacon. Cook slowly until very caramelized and then remove from the pot. Add the chopped vegetables and shallots and cook in the remaining fat until caramelized. Pour in the wine to deglaze, scraping up bits at the bottom, and cook for 2 to 3 minutes. Add stock, thyme, peppercorns and bay leaves and simmer for 10 minutes. Strain through a fine-mesh sieve, and then return to the pot and cook until reduced by half. Reserve 1 cup for the dip, and reserve the rest for another use. For the marmalade: Heat the olive oil in a large pot over medium heat. Add the onions, fennel and salt and cook until dark brown. Stir in the sugar and cook until caramelized and spreadable. Add the vinegar to deglaze, scraping up bits stuck to the bottom and cook down until the vinegar is no longer astringent. Stir in the pepper, and then spread onto a baking sheet to let cool. For the dip: Preheat the oven to 350 degrees F. Slather the butter on the baguette and toast. Place the pork and bacon on a baking sheet, top with the Comte and warm in the oven. Smear the bottom bun with fennel-onion marmalade and the top bun with the Dijon mustard. Place the sliced pork and bacon on the bottom bun and top with the prosciutto. Cut in half and serve with pork jus. Use remaining onion fennel marmalade for other recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 44053,"Vegetarian Chili 3 tablespoons extra-virgin olive oil 2 carrots, chopped
1 red onion, chopped
1 poblano cl pepper, seeded and chopped 1 yellow bell pepper, chopped
Kosher salt
3 cloves garlic, minced
3 tablespoons chili powder 1 teaspoon ground cumin
1 teaspoon ground coriander 1/4 teaspoon ground cinnamon
Freshly ground pepper 1/2 cup lager
1 28-ounce can whole peeled tomatoes, crushed by hand 1 15-ounce can black beans, drained and rinsed 1 15-ounce can pink beans, drained and rinsed 1/2 cup chopped fresh cilantro Instructions: Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper. Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44054,"King Cake Cheesecake 1 1/2 cups graham cracker crumbs 1/2 cup (1 stick) unsalted butter, melted
Three 8-ounce packages cream cheese, softened
3/4 cup sugar
6 large eggs plus 6 large egg yolks 1/2 cup eggnog
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
Purple food coloring, as needed Yellow food coloring, as needed Green food coloring, as needed Whipped cream, for garnish Chocolate curls, for garnish Instructions: Preheat the oven to 300 degrees F. In a medium bowl, combine the graham cracker crumbs with the melted butter until well mixed and the consistency of wet sand. Press the crumb mixture into the bottom and up the sides of a 9-inch springform pan to create the crust. Wrap the outside of the pan with aluminum foil and set aside until ready to use. In the bowl of a stand mixer, add the cream cheese and sugar and cream together. Add the whole eggs one at a time, mixing well after each addition. Add the egg yolks, eggnog, vanilla and cinnamon, mixing well after each ingredient.
Divide the mixture equally among 3 bowls and add purple food coloring to one bowl, yellow to another and green to the third. Mix the color into each bowl of batter, adding more until the desired hue is attained (traditionally the king cake has deep, rich, \royal\ colors). Transfer all 3 batters into 1 bowl, and use 2 motions with a spoon to swirl the colors together. Pour the mixture into the graham cracker crust.
Place the springform pan into a deep baking dish. Add approximately 1/2 inch of water to the baking dish to create a water bath, and bake until the cake is just set, about 1 hour. Allow the cake to cool and then refrigerate for at least 2 hours before slicing and serving. Garnish the slices with whipped cream and festive chocolate curls. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 44055,"Warm Sweetbread Salad with Haricots Verts, Wild Mushrooms, and Hazelnut Vinaigrette (Recipe Courtesy of the Dean and Deluca Cookbook) 1 pound calves' sweetbreads 4 teaspoons coarse salt 1 tablespoon white wine vinegar 1 pound haricots verts, trimmed at the ends 3 tablespoons fresh lemon juice 2 teaspoons balsamic vinegar 3 tablespoons finely minced shallots 1/4 cup hazelnut oil Salt to taste 1/2 teaspoon freshly ground black pepper, plus additional to taste 1/4 cup plus 1 tablespoon vegetable oil 1 pound wild mushrooms (assorted), cleaned and trimmed 1/2 cup flour Fresh chervil for garnish Instructions: Soak the sweetbreads in a large bowl of cold water for 3 hours, changing the water several times. Then remove the sweetbreads from the water and gently pull away as much of the outer membrane as you can, being careful not to tear the flesh. Soak the sweetbreads again for 1 hour, this time in a large bowl of cold water with 1 teaspoon of coarse salt. Remove from the water and peel away more of the membrane. Separate the sweetbreads into its 2 lobes. Fill a medium saucepan with 5 cups cold water, 1 teaspoon coarse salt and the white wine vinegar. Place the sweetbreads in the pan and slowly bring the water to a simmer over moderate heat (this should take about 10 minutes). Allow the water to simmer very gently for another 5 minutes. (The sweetbreads should be firm on the outside, but still give a little when squeezed). Remove sweetbreads and place them in ice water for 10 minutes to stop the cooking. Dry sweetbreads and place in a heavy loaf pan or a terrine lined with plastic wrap. Cover with another layer of plastic wrap. Place another heavy loaf pan or terrine on top to weigh down the sweetbreads, and place in the refrigerator for at least 3 hours or overnight. When ready to cook, bring a large saucepan of water to a boil and cook haricots verts until they are crisp but slightly tender, about 5 minutes. Remove and reserve at room temperature. In a small bowl combine the lemon juice with the balsamic vinegar and 1 tablespoon of the shallots. Slowly whisk in the hazelnut oil. Season to taste with salt and the additional black pepper. Reserve. Place 2 tablespoons of the vegetable oil in a large skillet over moderately high heat. When the oil is hot but not smoking, add remaining shallots and saute, stirring constantly, for 3 minutes. Add mushrooms, making sure the pan is not overcrowded. (It may be necessary to saute the mushrooms in 2 batches). Saute with a big pinch of salt, shaking the pan occasionally, until mushrooms are nicely browned, about 5 to 7 minutes. Remove mushrooms from skillet and reserve. If there is liquid in the pan that the mushrooms have given off, boil it until it is reduced to 1 to 2 tablespoons and pour over the mushrooms. With a very sharp knife, cut the weighted sweetbreads into broad slices that are about 1/4 inch thick. Combine the flour, the remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of black pepper on a plate and mix well. Add the remaining 3 tablespoons of vegetable oil to the skillet in which the mushrooms cooked, and place over high heat. Dredge sweetbread slices in the seasoned flour on both sides and add to hot oil. Saute, turning, until sweetbreads are browned and crispy on the outside, about 3 minutes. Remove. Toss reserved haricots verts and mushrooms together. Toss mixture with about half the hazelnut vinaigrette. Place one-fourth of the mixture on each of 4 plates. Nestle pieces of the crispy sweetbread slices among the haricots verts/ mushroom mixture, and drizzle the remaining vinaigrette over the sweetbread slices. Garnish with chervil. Suggested drink: Domaine Laroche Chablis Premier Crus, Les Fourchaumes 1987. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44056,"Work-a-holic's Hot Chocolate 2 tablespoons cornstarch 2 1/2 cups milk, divided 1/2 cup sugar 2 large egg yolks 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract 7 ounces (2 chocolate bars) semisweet chocolate, chopped 1 cup milk, boiled Instructions: Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well. In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk. Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm. Add to the vanilla cream the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 44057,"Shark-arita 2 navel oranges (make sure 1 of them fits in the rim of a lowball or rocks glass) 1 cup silver tequila
1 cup limeade
1/4 cup fresh lime juice
1 tablespoon blue curacao
1/4 cup grenadine
Instructions: Slice the orange that fits in the rim of a lowball or rocks glass into four 1/4-inch-thick rounds. Use your thumb or the tip of a paring knife to create a small whole in the center of each orange round. Cut the second orange to create 4 thick wedges. These represent shark fins. Push each shark fin wedge into the center of an orange round. In a large cocktail shaker filled with ice, add the tequila, limeade, lime juice and blue curacao. Shake vigorously and strain into 4 serving glasses. Place a shark fin orange garnish into each serving glass, making sure the orange round rests on the surface of the drink. Drizzle 1 tablespoon of the grenadine over each shark fin garnish. As it drips into the blue cocktail, it represents the blood of a shark attack. Serve immediately. ","[Tequila, Cointreau, Triple Sec, Moscato]

" 44058,"Stuffed Peppers 1/2 cup rice 1 1/2 cups water 1/4 cup olive oil 1 large onion, peeled and finely chopped 6 ounces ground beef 1 clove garlic, finely chopped 2 cups crushed tomatoes Salt and pepper 1 teaspoon thyme 1 teaspoon oregano 4 red or green bell peppers Instructions: In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 44059,"Chocolate Citrus Biscotti 2 cups all-purpose flour 3/4 cup fine yellow cornmeal 1 1/2 teaspoons baking powder 1 teaspoon salt 3 large eggs 1 cup sugar 1 tablespoon orange zest 1 tablespoon lemon zest 1 3/4 cups semisweet chocolate chips 2 tablespoons unsweetened cocoa powder Instructions: Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely. Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 44060,"Wild Mushroom Rice 4 tablespoons unsalted butter 3 tablespoons olive oil 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick 1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick Salt and pepper for seasoning, plus 1 teaspoon salt 1 Spanish onion, finely chopped 3 cups converted rice 7 cups chicken stock 1/4 cup porcini mushroom powder Instructions: Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, to taste, and saute until golden brown. In a medium saucepan heat remaining butter and oil over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock, if needed, and season with salt and pepper, to taste. Cook to heat through, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]" 44061,"Saltimbocca 2 skinless, boneless chicken breasts 2 slices ham 2 slices mozzarella cheese Fresh sage or basil leaves 2 tablespoons olive oil 2 garlic cloves thinly sliced Flour Salt and pepper Instructions: Flatten chicken breasts by placing between plastic wrap and pounding with a mallet. Season with salt and pepper. Place ham, cheese and sage on breasts and fold over. Secure breasts with toothpicks. In a large nonstick skillet heat oil. Cook garlic until golden brown then remove from pan with a slotted spoon. Coat chicken breasts lightly with flour seasoned with salt and pepper. Add chicken breasts to skillet and saute until golden brown, about 4 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44062,"Carrot Ginger Tofu Soup 4 (244 g) medium carrots, peeled, halved or 2 cups chopped 1/4 (18 g) small onion, peeled or 2 tablespoons chopped 4 small garlic cloves, peeled 2 tablespoons (30 ml) oil 1/2 teaspoon salt pinch of white pepper 1 tablespoon chopped fresh ginger root or Ginger Paste 1/3 cup (70 g) light silken tofu 2 cups (480 ml) low sodium vegetable or chicken broth Instructions:

1. Place carrots, onion and garlic into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 4 or 5.
4. Blend for 10 seconds or until chopped.
5. Heat oil in a small pan and saute chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
6. Place remaining ingredients into the Vitamix container, add sauteed ingredients and secure lid.
7. Select Variable 1.
8. Turn machine on and slowly increase speed to Variable 10, then to High. 9. Blend for 3-4 minutes or until heavy steam escapes from the vented lid. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44063,"Pump Fake Potato 1 medium to large Russet potato 1 1/2 tablespoons pickling salt 1/2 tablespoon ground oregano 1/2 tablespoon garlic powder 2 teaspoons minced garlic 1 teaspoon liquid smoke Pinch black pepper 1 1/2 teaspoon white pepper 2 cups water 1 large, 1-inch slice sweet onion, cut from the middle 1 tablespoon salted butter Instructions: Penetrate potato on the top and through the sides...do not penetrate the bottom. Mix ingredients together and stir in 2 cups of water. Place potato in brine and freeze individually overnight. Preheat charcoal grill. Run water over potatoes in bag just enough to remove from ice. Slice 1-inch slice from middle of onion. Place onion in foil with the potato on top of onion. Top with heavy tablespoon of butter. Wrap foil and place on coals until done. Leave on coals for about 30 minutes or until determined texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44064,"Haupia (Coconut Pudding Dessert) 1 quart coconut milk 1/2 cup sugar 1/4 teaspoon salt 1/3 cup shredded coconut 1/4 cup water 1/4 cup cornstarch Instructions: Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44065,"Chicken Quesadilla Pinwheels 4 large 10 to 12-inch flour tortillas 2 cups shredded Monterey Jack 1 cup chipotle salsa 2 cups chopped rotisserie chicken meat, still warm from store or warmed in microwave Instructions: Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44066,"Candied Sweet Potatoes 5 tablespoons unsalted butter 3 pounds sweet potatoes Kosher salt 1/2 cup chopped pecans 1/2 cup coffee flavored liqueur (recommended: Kahlua) 1 cup heavy cream 3/4 cup dark brown sugar 1 (10.5 ounce) bag mini marshmallows Instructions: Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart flameproof baking dish. Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44067,"Sweet Corn Pudding: Che Bap 12 young white corn 1 cup dried peeled yellow mung beans (lentils), soaked in water for 1 hour and then drained* 4 cups coconut milk* (See Cook's Notes) 5 1/2 ounces sugar 1 cup coconut cream* 1 tablespoon toasted white sesame seeds Instructions: Peel the husks off the corn and shave the corn into a bowl with a sharp knife. In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften. Add the shaved corn and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes, or until the corn softens. Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 44068,"Sweet Potato Pakora Chaat Vegetable oil, for frying 2 pounds sweet potatoes
   1 1/2 cups besan (gram flour)
   1/2 cup rice flour
   1 tablespoon ginger-garlic paste
   1 tablespoon dried fenugreek leaves
   1 teaspoon chili powder
   1/2 teaspoon turmeric powder
   Kosher salt
   1 cup seltzer water
   1/2 cup plain yogurt
   1/4 teaspoon sugar
   2 tablespoons store bought tamarind chutney
   1 teaspoon chaat masala
   1/2 teaspoon roasted cumin powder
   Juice of 1/2 lemon
   1 tablespoon chopped cilantro leaves
   1/4 cup pomegranate seeds
   1/4 cup fine sev
   Instructions: Fill a large, heavy-bottomed pot (like a Dutch oven) about one-third full with the oil. Clip a deep-fry thermometer to the pot and heat the oil over medium heat to 350 degrees F. Peel and slice the sweet potatoes into thin chips (about 1/16-inch thick on a mandoline).
   In a large bowl, whisk together the besan, rice flour, ginger garlic paste, fenugreek, chili powder, turmeric and 1/2 teaspoon salt. Whisk in the seltzer just until combined. Add the sweet potatoes and toss to coat.
   Working in batches, fry the sweet potatoes until golden brown, 6 to 8 minutes. Transfer with a spider to a paper towel-lined plate to drain. Bring the temperature of the oil back to 350 degrees F between batches.
   In a small bowl, stir together the yogurt, sugar and 1/8 teaspoon salt. Drizzle the sweet potato pakora with the tamarind chutney and yogurt sauce. Sprinkle the chaat masala and cumin powder over top. Squeeze the lemon juice on top and finish with the chopped cilantro, pomegranate seeds and sev.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44069,"Cheese Lover\u2019s Nachos 5 cups plain tortilla chips 5 cups nacho cheese tortilla chips 2 cups shredded Mexican cheese blend 1 tablespoon vegetable oil 2 scallions, sliced (white and light green parts only) 1 pound ground beef 4 teaspoons chili powder 1 1/2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 8-ounce block processed cheese (such as Velveeta), cubed 1/2 cup whole milk, plus more if needed
3/4 cup sour cream 1 small tomato, diced 1 cup shredded iceberg lettuce 1/4 cup sliced black olives Instructions: Preheat the oven to 400? F. Layer the chips and 1 1/2 cups shredded cheese together on a rimmed baking sheet (or use two 9-by-13-inch baking dishes). Set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1 tablespoon scallions and cook, stirring, until softened, about 30 seconds. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Pour off the fat and liquid from the skillet, then return the pan to medium-high heat. Stir in the chili powder, cumin, 1/2 teaspoon each salt and pepper and 1/2 cup water. Simmer until the water is reduced and the mixture forms a thick sauce, about 6 minutes.
Scatter the beef mixture over the chips and cheese and place in the oven. Bake until the cheese is melted, 6 to 8 minutes.
Meanwhile, combine the cubed cheese, milk and remaining 1/2 cup shredded cheese in a small saucepan. Cook over medium heat, stirring, until melted and smooth, about 4 minutes. (Add more milk as needed if the sauce is too thick.) Remove the nachos from the oven and drizzle with the cheese sauce. Top with sour cream, tomato, lettuce, the reserved scallions and olives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44070,"Rustic Fruit Tart 1 cup golden raisins 1 cup Mulled Wine, recipe follows 1 cup all-purpose flour 8 tablespoons (1 stick) unsalted butter, cubed
2 tablespoons sugar
1/2 teaspoon kosher salt
1 1/2 pounds Bosc pears, peeled and cut into 1/2-inch slices 1/4 cup almond flour
1/4 cup almond paste
4 tablespoons unsalted butter, cubed
1 tablespoon ground cinnamon
Pinch of kosher salt
Juice of 1 orange
Vanilla ice cream, for serving
12 whole cloves 10 peppercorns, cracked
4 cinnamon sticks
2 star anise buds
2 bottles dry, fruity red wine, such as Shiraz or Malbec
1/2 cup honey
2 lemons, zest removed with a peeler and juiced 2 lemons, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced 1/2 cup brandy
Instructions: For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour. For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet. For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears. In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes. Serve warm with vanilla ice cream. Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine. In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.
","[Sangiovese, Pinot Noir, Tempranillo, Garnacha]" 44071,"Margherita Pizza 1 14.5-ounce can whole peeled tomatoes, crushed by hand 2 tablespoons extra-virgin olive oil, plus more for brushing 1 clove garlic, grated 1/4 to 1/2 teaspoon red pepper flakes Kosher salt 6 ounces fresh mozzarella, thinly sliced 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extra-virgin olive oil, plus more for the bowls 3 cups all-purpose flour, plus more for dusting
Kosher salt Instructions: Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade. Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.) Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl. Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil. Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44072,"Golden Eggplant with Green Pea Sauce 1/2 cup chickpea flour 1 tablespoon garam masala 1 teaspoon ground fennel 1 teaspoon ground cardamom 1 teaspoon Spanish paprika Pinch salt 1/2 cup yogurt 1 tablespoon fresh lemon juice Water, as needed 2 tablespoons grapeseed oil 1 eggplant, sliced into 1/4-inch thick slices Green Pea Sauce, recipe follows 2 cups fresh peas 1 teaspoon ground cumin 1 teaspoon ground coriander Pinch salt and freshly ground black pepper 1/2 cup yogurt 1/2 cup water, plus more as needed Instructions: In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out. Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce. To make Green Pea Sauce: Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick. Yield: Approximately 3 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44073,"Dutch Oven Potatoes 8 slices bacon, diced 1 medium onion, chopped 5 large baking potatoes, sliced 1 cup mushrooms, chopped 1 (10-ounce) can cream of mushroom soup 1 cup shredded Cheddar Special equipment: 12-inch Dutch oven Instructions: In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Add potatoes and cook for an additional 25 minutes, stirring regularly. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. Remove from heat and spread cheese over top. Let melt and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 44074,"Gina's Honey Mustard Kiss Wings 1/4 cup Neely's Barbecue Sauce 1 tablespoon finely grated orange zest 1/4 cup hot sauce 1/4 cup honey 1/4 cup Dijon mustard 3 pounds chicken wing drumettes, patted dry with paper towels 3 tablespoons butter 1/4 cup honey 2 tablespoons Dijon mustard 4 thinly sliced green onions, for garnish Instructions: Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator. Prepare the grill to medium direct heat. Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side. While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44075,"Ranched-Up Hummus Dip 1 can (16 ounces) garbanzo beans, rinsed and drained 1 tablespoon lemon juice 1 clove garlic 1 cup red bell pepper, cut into strips 11/2 cups baby carrots 4 (4 inch) pitas, cut into wedges 1/4 cup Hidden Valley? Original Ranch? Light dressing 3 tablespoons warm water Instructions: Combine garbanzo beans, salad dressing, water, lemon juice and garlic in food processor. Process until smooth. Serve as a dip with pepper strips, carrots and pita wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44076,"Fruit Salsa Topping for Guacamole 1 pint fresh strawberries, chopped One 11.3-ounce jar mango salsa
1 lime, juiced 2 cups guacamole, store-bought or homemade Fresh cilantro, for garnish
Instructions: In a bowl, combine the strawberries, mango salsa and lime juice. Pour the guacamole into a serving dish. Mound the fruit salsa on top and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44077,"S'more Eggroll 1 quart canola oil 2 eggs 4 (1.5 ounce) milk chocolate bars 12 egg roll wrappers 48 large marshmallows, microwaved or 3 cups marshmallow fluff 1/4 cup powdered sugar 1/4 cup graham cracker crumbs, about 3 crackers crushed in resealable bag Instructions: In a deep pot, heat oil to 380 degrees F. In a small bowl, beat egg. Cut chocolate into 1/2-inch cubes. Take an egg roll wrapper, and brush edges with egg wash, and lay on a work surface, wash side up, with a point facing you, not a straight edge. Place about 2 ounces of chocolate 1 or 2 inches from the edge, and top with 1/4 cup of microwaved marshmallow or fluff. Fold the corner closest you up and just over the filling, press lightly, then fold in the sides, making a little pull or tuck to keep the roll right. Then roll away from you and press to seal tightly. (Take care not to tear the egg roll wrapper. This can cause roll to leak while cooking. If tear occurs, pinch dough together until it reseals or discard wrap and use a new one.) Repeat until all egg rolls are formed. Fry egg rolls 4 at a time, turning almost immediately, cooking on all sides to just golden brown, less than a minute. (Make sure not to overcook filling. If you see marshmallows start to ooze out before both sides are golden, filling will be overcooked and egg roll will appear hollow inside) Remove to a paper towel-lined plate and repeat until all cooked. Make sure to check your oil temperature between additions. When ready to serve, dust with powdered sugar and graham cracker crumbs. Serve immediately, but caution very hot! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44078,"Beef Burgers with Mushrooms and Aioli 1 1/4 pounds lean ground chuck 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3 portobello mushrooms, stems trimmed 3 tablespoons olive oil 1/2 cup mayonnaise 2 teaspoons fresh lemon juice 1/2 teaspoon minced garlic 4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally 2 cups fresh arugula Instructions: Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties. Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper. Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.) Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes. Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44079,"Crispy Calamari with Pickled Jalapeno Dipping Sauce 1/4 cup chopped pickled jalapenos, liquid reserved 1/2 cup mayonnaise Kosher salt and freshly cracked black pepper 1 pound cleaned calamari, preferably small 6 to 7 cups vegetable oil 1 cup panko breadcrumbs Instructions: Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside. Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings. Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer. Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce. BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44080,"Grilled Watermelon Salad 1/2 (5-pound) seedless watermelon 1/4 cup balsamic vinegar Extra-virgin olive oil Kosher salt (specialty salt is great here, if on hand) 2 cups fresh baby arugula, washed and dried 1 cup goat cheese, crumbled, preferably a French Chevre Fresh finely cracked black pepper Instructions: Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick. Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside. Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt. To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44081,"New Potatoes with 5-Minute Mint Pesto 2 1/2 pounds small golden- or red-skinned potatoes, cut into 1-inch cubes if larger than 1-inch in diameter (do not peel) 3 cups fresh parsley leaves (see Cook's Note) 1 cup fresh mint leaves 1/4 cup shelled dry-roasted pistachios 3 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped Kosher salt 1/2 cup (2 ounces) freshly grated Parmesan
Instructions: Put the potatoes in a medium pot and add cold water to cover; bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain. Meanwhile, put the parsley, mint, pistachios, oil, garlic and 1/4 teaspoon salt in a food processor and process until finely minced (see Cook's Note). Transfer to a large bowl and stir in the Parmesan until blended. Toss the pesto with the warm or room-temperature potatoes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44082,"Chicken and Biscuits 1 strip bacon, cut into small lardons 3 teaspoons vegetable oil 1 pound chicken legs 1 pound chicken thighs Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 carrots, chopped 2 celery stalks, chopped 1 large onion, diced 1 tablespoon all-purpose flour 2 cups chicken stock Sour Cream Garlic Biscuits, recipe follows 4 tablespoons butter, cut into 1/2-inch cubes 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon granulated garlic 1/2 cup plus 2 teaspoons sour cream Instructions: Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp. Remove and set aside, reserving the bacon fat in the pot.
Use dry hands to pull off the skin from the chicken thighs and discard. Trim any large pieces of fat. Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven. Remove the chicken and set aside. Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant. Sprinkle with flour and cook 1 minute, stirring. Deglaze the pan with the chicken stock. Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups. Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes. If the sauce is not thick enough, let it reduce longer. Serve over the Sour Cream Garlic Biscuits. Chill the butter in the freezer while gathering the other ingredients. Preheat the oven to 425 degrees F.
Place the flour, baking powder, baking soda, oregano, salt and garlic in a food processor and pulse. Add the butter and process until the mixture resembles wet sand. Add 1/2 cup sour cream and pulse until a dough is formed. Place the dough on a floured surface and form into a thick disc, about 4 inches in diameter. Cut into 6 wedges. Brush the tops with the remaining sour cream. Bake until fluffy and golden, 11 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44083,"Venice Sunset Cocktail 12 frozen cherries 4 (6-inch) bamboo skewers 1/2 cup grapefruit juice 1/4 cup sparkling white grape juice 2 tablespoons reserved cherry sauce from Italian Donuts with Cherry Sauce, cooled 4 ounces Amaretto liqueur Instructions: Thread 3 frozen cherries onto each skewer. Put in the freezer until ready to garnish the drinks. Pour 2 tablespoons of grapefruit juice into each of 4 champagne flutes and top with the 1/4 cup of sparkling grape juice. Add 1/2 tablespoon of the reserved cherry sauce and garnish with the frozen cherry skewers. For the adults, add 1-ounce of Amaretto liqueur. ","[Prosecco, Moscato, Vinho Verde]" 44084,"One Recipe, Two Meals: French Bread Pizzas 1 tablespoon extra-virgin olive oil One 8-ounce carton sliced mushrooms Kosher salt One 15-ounce can pizza sauce (about 1 1/2 cups) 1 loaf French bread, cut in half lengthwise, then into four pieces each crosswise
3/4 cup mini pepperoni One 8-ounce block mozzarella cheese, grated 1/4 cup thinly sliced red onion 1 jalapeno, thinly sliced Fresh parsley and thyme for garnish, optional Instructions: Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add the oil and mushrooms. Season with a pinch of salt and cook, stirring, until the mushrooms are tender and dark brown, about 5 minutes. Spoon the pizza sauce over each piece of bread. For the kid versions, simply sprinkle each pizza with a small handful of pepperoni and cheese. For the adults, top each pizza with the mushrooms, red onion, jalapeno and cheese. Arrange all of the pizzas on a rimmed baking sheet, and bake until the cheese is melted and starting to bubble, about 20 minutes. Garnish with a little bit of fresh parsley and thyme, if using! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44085,"Pickled Pumpkin 1 3/4 pounds cubed pumpkin, 3/4-inch cubes 1 2/3 cups white wine vinegar 1 2/3 cups water 2 walnut-sized pieces unpeeled fresh ginger, thinly sliced on the bias 1 3/4 cups sugar 1 teaspoon salt 5 cloves 14 whole black peppercorns Instructions: Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it. Place the cubed pumpkin in the jar and fit the gasket in place. In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns. Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44086,"Chicken Cacciatore Roasted Half Chickens: 3 whole chickens 3 tablespoons grapeseed oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons unsalted butter
Cacciatore Sauce: 2 tablespoons grapeseed oil 1 yellow onion, julienned
1 tablespoon chopped garlic
1 cup roasted red peppers, sliced
3 cups Tomato Sauce, recipe follows 1 tablespoon tomato paste
2 tablespoons fresh basil, cut into a chiffonade
1 tablespoon fresh parsley, chopped
Kosher salt
Freshly ground black pepper Semolina Polenta: 1 cup chicken broth 1 cup heavy cream
1/3 cup semolina flour
1/4 cup grated Parmesan
Kosher salt Freshly ground black pepper
Broccoli Rabe: 24 pieces broccoli rabe
Juice of 1 lemon
Tomato Sauce: 5 cups whole San Marzano tomatoes, plus the liquid from the can 1/2 cup diced yellow onion
1/2 cup extra-virgin olive oil
8 cloves garlic
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons grapeseed oil
3 cups diced San Marzano tomatoes Instructions: For the roasted half chickens: Preheat the oven to 400 degrees F. Dry each chicken with paper towels until very dry. With a chef's knife, remove the backbone of each chicken by cutting down both sides of the backbone. Then split each chicken in half by cutting directly down the middle of the breast bone. Rub the chicken halves with the grapeseed oil and then season with the salt and pepper. Arrange the chickens on a rimmed baking sheet. Roast until the internal temperature in the middle of each breast is 155 degrees F., about 20 minutes. Turn the oven to a high broil and cook until the skin is evenly golden brown and crispy, 3 to 5 minutes. Remove the chickens from the oven. Melt the butter in the sheet pan and baste the chicken occasionally while they rest for 10 minutes. (The chickens should have an internal temperature of 165 degrees F. after resting.) For the cacciatore sauce: Heat the grapeseed oil a saucepan over high heat. Add the onions and garlic, reduce the heat to medium-high and saute until the onions are translucent, 3 to 4 minutes. Add the roasted red peppers and saute for another 2 minutes. Add the Tomato Sauce and tomato paste, stir and bring to a simmer. Cook the sauce for 10 to 15 minutes and then add the basil and parsley and cook for another 5 minutes. Season with some salt and pepper. Hold hot for serving. For the semolina polenta: Combine the chicken broth and heavy cream in a small pot and bring to a boil. Slowly whisk in the semolina. Bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta while stirring regularly for 20 minutes. Stir in the Parmesan and then season with some salt and pepper. Hold hot for serving. For the broccoli rabe: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the rabe after blanching. Blanch the broccoli rabe in batches: Cook the rabe in the water for 45 seconds to 1 minute and then remove from the water and shock it in the ice bath. Dry the broccoli rabe with a kitchen towel. Heat a saute pan over high heat, add the grapeseed oil and saute the broccoli rabe for 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top. For plating: Divide the polenta among 6 plates; drag it from one side of the plate to the other. Heat the cacciatore sauce. Place the chickens in the sauce and simmer for 1 minute before plating. Place a half chicken over the polenta and top with some cacciatore sauce. Lean 4 pieces of broccoli rabe against each chicken. Combine the whole tomatoes, onion, olive oil, 4 cloves of the garlic, the basil, oregano, salt and pepper in a 2-gallon container or large pot and puree with an immersion blender until smooth. Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and the remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and then remove from the heat. Bring back to a simmer when you are ready to serve. Yield: 6 servings ","[Barolo, Chianti, Dolcetto, Montepulciano]" 44087,"Frozen Yogurt with Poached Rum Raisin Pears 1/3 cup plus 1 tablespoon dark rum 1/2 cup pear juice 2 tablespoons sugar 1/3 cup raisins 3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges 1 tablespoon cold unsalted butter 1 pint frozen vanilla yogurt (regular or nonfat) Instructions: Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 44088,"Native American Buffalo Plate 4 cups canola oil Kosher salt 3 cups chicken stock 1 rack bison back ribs (about 2 pounds), cut into 8 ribs Freshly ground pepper 1 9.7-ounce jar Mesa Grill Barbecue Sauce (available at bobbyflay.com) 1 pound bison loin, trimmed Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 to 4 tablespoons Bobby Flay Steak Rub (available at bobbyflay.com) 2 tablespoons canola oil Green and red cl sauces (at right) Cilantro leaves, for garnish (optional) Instructions: Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.
Put the ribs in the boiling water and cook 10 minutes. Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.
Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce. Add the ribs and brush them with more of the barbecue sauce. Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.
Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.
Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute. Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.
Ladle some of the green and red cl sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate. Garnish the loin with cilantro, if desired. ","[Syrah, Malbec, Tempranillo, Zinfandel]" 44089,"Swiss Chard with Serrano cl Vinegar 2 2 1/2 pounds Swiss chard 8 ounces slab bacon, cut into small dice 2 medium red onions, halved and thinly sliced 2 cloves garlic, thinly sliced Salt and freshly ground pepper 1/4 cup Serrano cl Vinegar, recipe follows 4 serrano chiles, coarsely chopped 2 cups white wine vinegar Kosher salt Instructions: Tear the Swiss chard leaves from the thick white stalks. Discard the stalks, coarsely chop leaves and set aside. Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan and toss to combine. Add the Serrano cl Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side. Bring the chiles, vinegar and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from the heat, pour into a bowl, cover and let steep at room temperature. Cool in the refrigerator. Strain through a fine strainer into a bowl or glass jar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44090,"Gingerbread Hot Chocolate 6 cups milk 1/4 cup Dutch-process cocoa powder 1/4 cup sugar 2 tablespoons molasses 3 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon allspice 7 ounces good quality milk chocolate, chopped Whipped cream, for serving Mini marshmallows, for serving Instructions: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44091,"Three Bean Salad Kosher salt Ice 8 ounces fresh green beans (about 2 cups), washed and cut in half 1/4 cup sherry vinegar 2 teaspoons Dijon mustard 1 tablespoon honey 1/2 cup extra-virgin olive oil One 15-ounce can cannellini beans, rinsed and drained One 15-ounce can red kidney beans, rinsed and drained 1/4 cup fresh basil leaves, chopped 1/4 cup fresh flat-leaf parsley leaves, chopped 1 shallot, minced Freshly ground black pepper Instructions: Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans. Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44092,"Brandade with Escabeche 2 teaspoons minced fresh rosemary 3 tablespoons red vinegar
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 small red onions 1 clove garlic
1 tablespoon olive oil
2 teaspoons cumin seeds
1 pound salt cod, cut into 1-inch pieces 1 pound potatoes, cut into 1-inch cubes
4 cups milk
4 cloves garlic
1/4 cup heavy cream
2 tablespoons olive oil
1 tablespoon extra-virgin olive oil Chopped fresh parsley
Flax seed toast points (or other sourdough or sturdy bread)
Instructions: For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper. For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard.
Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil. Whisk until the ingredients are evenly disbursed, about 3 minutes.
Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 44093,"Danish Pancake Balls 3 large eggs, separated 2 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk Canola oil, for greasing pan Confectioners' sugar, for dusting Strawberry jam, for topping Instructions: Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form. Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain. Gently fold in the beaten egg whites. Transfer the batter to a pitcher for easy pouring into the pan. Heat the ebelskiver pan over medium heat. Drizzle each hole with approximately 2 tablespoons of canola oil. Test the heat of the pan with a teaspoon of the batter; it should bubble immediately. When the pan is hot enough, fill each hole to the top with the batter. Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn. Wait 1 minute, then turn completely over. Cook 2 to 3 minutes more. The pancake balls are done once a skewer inserted into the center comes out clean. Dust with confectioners' sugar and serve topped with strawberry jam. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44094,"Spicy Grilled Tuna, Cuban Style 1/3 cup olive oil 1 teaspoon salt 2 teaspoons cayenne pepper 1/3 cup lemon juice 3 large cloves garlic, minced 3 large shallots, minced 2 teaspoons ground cumin 1 bunch cilantro, leaves only, finely chopped 6 (6 ounce) pieces of tuna fillet Vegetable oil, for greasing the grill Lemon wedges, for garnish Instructions: In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish). Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once. Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges. ","[Syrah, Malbec, Tempranillo, Barbera]" 44095,"Pizza in a Mug 1/4 cup all-purpose flour 1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/8 teaspoon garlic powder
1 tablespoon extra-virgin olive oil
1 tablespoon pizza sauce
2 tablespoons shredded whole milk mozzarella 6 mini pepperoni slices
Instructions: Combine the flour, oregano, baking powder, baking soda, salt and garlic powder in a microwave-safe mug. Add the olive oil and 3 tablespoons water and stir until a lumpy batter comes together. Pour the pizza sauce on top of the batter. Sprinkle the cheese on top, followed by the pepperoni slices. Cook in the microwave until the cheese is melted and the dough is crispy around the edges, about 1 minute and 30 seconds. Allow to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 44096,"Rosemary White Bean Soup 1 pound dried white cannellini beans 4 cups sliced yellow onions (3 onions) 1/4 cup good olive oil 2 garlic cloves, minced 1 large branch fresh rosemary (6 to 7 inches) 2 quarts chicken stock 1 bay leaf 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain. In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44097,"Mediterranean Chicken Salad 1 pound skinless, boneless chicken thighs 1/4 cup extra-virgin olive oil, plus more for drizzling Juice of 2 lemons 2 cloves garlic, finely grated 1 teaspoon dried mint Kosher salt and freshly ground pepper 3 pocketless pitas, each cut into 8 wedges 4 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces 1 pound Campari or other small vine-ripened tomatoes 1 cup torn fresh parsley 4 scallions, thinly sliced 2 cups arugula or baby spinach (about 2 ounces) 2 ounces feta cheese, sliced Instructions: Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes. Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl. Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool. Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 44098,"All-American Whiskey Sour 1 1/2 ounces Maker's Mark Kentucky Straight Bourbon Whisky 3 1/2 ounces fresh Sweet and Sour Mix, recipe follows. 3 1/2 ounces freshly squeezed orange juice 1-quart water 1-quart fresh lime juice (lemon juice can be substituted to taste) 1 1/2 cups sugar 1/2 egg white (optional, gives a great frothiness to any shaken drink) Instructions: Pour ingredients into a cocktail shaker. Shake vigorously for five seconds. Strain into a highball glass over fresh ice. Garnish with an orange and cherry \flag. Stir ingredients together until sugar is fully dissolved. ","[Bourbon, Rye, Tennessee Whiskey]" 44099,"Sweet and Spicy Flank Steak Fajitas with Peppers and Onions 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds flank steak 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil 2 limes, juiced Kosher salt Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 44100,"Prosciutto Ravioli 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 4 ounces thinly sliced prosciutto, chopped 2 large egg yolks 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 48 wonton wrappers 1/2 cup (1 stick) butter 1 1/2 teaspoons dried oregano Freshly grated pecorino Instructions: Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend. Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.) Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 44101,"Coffee Cake Nonstick spray 2 sticks unsalted butter, room temperature 2 1/4 cups sugar, divided 2 eggs 1 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon brown sugar 2 tablespoons powdered sugar Instructions: Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray. Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined. In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined. Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 44102,"Chef's Salad 1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried Kosher salt and freshly ground black pepper 1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese 4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces 4 ounces baked ham, cut into 2-inch long matchstick pieces 4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces 4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces 2 hard-cooked eggs, shelled, cut into wedges 1 ripe Hass avocado, diced 16 vine-ripened cherry or grape tomatoes, halved 2 kirby (pickling) cucumbers, sliced 1 cup toasted croutons Instructions: Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44103,"Chili Dog Hand Roll 4 links ground chorizo sausage 1 tablespoon oil 4 beef hot dogs, cut into 1/2-inch slices 4 pork hot dogs, cut into 1/2-inch slices 1 onion, chopped 2 cloves fresh garlic, minced 1/2 cup tomato sauce 2 tablespoons ground cumin 2 tablespoons garlic powder Salt 3 cups cooked rice 2 cups chicken stock One 15.5-ounce can black beans, rinsed and drained One 15.5-ounce can kidney beans, rinsed and drained 1 cup shredded Monterey Jack cheese 4 large (burrito-size) flour tortillas, grilled 4 dollops sour cream Crumbled bacon, for topping 4 pinches minced fresh cilantro 1/2 cup milk 6 eggs, beaten 1 cup sugar 1 tablespoon vanilla extract 2 cooked lobster tails, removed from their shells and chopped Microgreens, for serving Instructions: For the filling: Cook the chorizo in the oil in a large Dutch oven, stirring occasionally, until cooked through. Add the hot dogs, onion and garlic and cook until fragrant. Add the tomato sauce, cumin, garlic powder and 2 tablespoons salt and cook, stirring together, 1 minute. Add the rice and stock and cook until the rice is tender. Stir in the beans and cook, stirring occasionally, 10 more minutes. Spread the shredded cheese on the tortillas. Spread the chili-rice mix on top of each and roll up like a sushi roll. Slice each roll in half on the diagonal. For the bacon sour cream: Stir together the sour cream, bacon and cilantro. For the heavy cream liquid: Preheat the oven to 400 degrees F. Stir together the milk, eggs, sugar, vanilla and lobster tails. Pour into a nonstick 8-inch square baking pan and bake for 15 minutes. Put a dollop of the heavy cream liquid onto each of 4 plates. Arrange 2 pieces of chili sushi next to each dollop, and top with the bacon sour cream. Scatter microgreens over the top and serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44104,"Kale Salad Dressing 6 cloves garlic, unpeeled 1/4 cup mayonnaise
1/4 cup lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
2 anchovy fillets, chopped
Kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
1/3 cup grated Parmesan
1 large bunch kale, stems removed, torn into bite-size pieces
Instructions: Preheat the oven to 400 degrees F. Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.
When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.
Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44105,"Light Thousand Island Dressing 1/2 cup low-fat plain yogurt 2 tablespoons mayonnaise 2 tablespoons nonfat milk 2 tablespoons ketchup 2 teaspoons Worcestershire sauce Kosher salt 1 chipotle cl pepper in adobo sauce (optional) 3 tablespoons sweet pickle relish 3 tablespoons minced red bell pepper Instructions: Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44106,"Perfect Quinoa 1 1/2 cups quinoa 3 cups water or low-sodium chicken or vegetable broth 2 tablespoons extra virgin olive oil 1 bay leaf Kosher salt and freshly ground black pepper Instructions: Rinse the quinoa in a fine-mesh sieve under cold water, swishing the quinoa with your hands to rinse equally for about 30 seconds. Let drain. Bring the water or broth, the olive oil, bay leaf and 1 1/2 teaspoons salt to boil in a medium saucepan. Add the quinoa and stir. Bring to a boil. Reduce the heat to low so the quinoa is just simmering. Cover and simmer for 15 minutes. Remove the pan from the heat and let rest 5 minutes.
Fluff the quinoa with a fork. Season with salt and pepper. Remove and discard the bay leaf. If you are making the quinoa ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44107,"Deforest Gibbs Barbecue Sauce 4 ounces yellow mustard 1 ounce brown sugar 1 ounce sugar 1 ounce hot sauce 1 ounce balsamic vinegar 2 ounces seeded and diced hot peppers 1 tablespoon Worcestershire sauce 2 ounces ketchup 1 ounce tequila Instructions: Using a medium-size skillet, begin by heating the mustard. Add the brown sugar, sugar, hot sauce, vinegar, peppers, Worcestershire sauce, ketchup, and tequila. Mix all of the ingredients well and heat but do not bring to a boil. Once the sauce is well mixed, serve with you favorite meats or store, refrigerated, in an airtight container. ","[Tequila, Cabernet Sauvignon, Merlot, Pinot Noir]" 44108,"Peanut Butter Cookie Cake 1/2 cup (1 stick) unsalted butter, softened 3/4 cup creamy peanut butter 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 tablespoon whole milk 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1 cup M&Ms or chocolate chips 1/2 cup (1 stick) unsalted butter, softened 2 cups powdered sugar 1/2 cup unsweetened cocoa powder Pinch of salt 2 teaspoons vanilla extract 4 to 5 teaspoons whole milk Sprinkles, if desired Instructions: For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Stir in the M&Ms or chocolate chips. Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Press the dough into the pan. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Let cool completely before frosting. For the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly mix in the powdered sugar and cocoa powder. Mix in the salt, vanilla, and 2 teaspoons of the milk. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency. Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Dust with sprinkles if using. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44109,"Cedar Plank Rum Salmon 1/2 cup dark rum 3 cups water 1 or 2 cedar planks 2 tablespoons dark brown sugar 1 teaspoon ground ginger 1 teaspoon ground coriander 2 teaspoons kosher or sea salt 1/2 teaspoon ground cinnamon 1 lemon, juiced 2 to 3 pound salmon fillet, cut in 1/2 to fit on plank(s), if needed Instructions: Mix the rum and water in a large container and submerge the planks in the water for 30 to 45 minutes, allowing the planks to become soaked. Meanwhile, in a medium-size bowl, mix together the sugar, ginger, coriander, salt, cinnamon, and lemon juice to create a paste. Spread spice mixture evenly on top of the flesh side of salmon (not skin side). Refrigerate for 30 minutes and up to 1 hour. Preheat the grill over medium-high. Remove the fillet from the refrigerator and arrange on the planks, unseasoned side down. Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30 to 40 minutes. Once the salmon is cooked, remove planks from the grill, with hot pads, to a serving platter and allow it to rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44110,"Shortcakes with Warm Strawberry Sauce 2 1/3 cups All-Purpose Baking Mix, recipe follows 3 tablespoons butter, melted 3/4 cup cranberry juice 1 tablespoon sugar 3/4 cup sugar 2 tablespoons cornstarch 1/4 cup cranberry juice 1 (16-ounce) bag frozen strawberries (you can use fresh if in season) 1 cup heavy cream 3 tablespoons powdered sugar 6 cups all-purpose flour 3 tablespoons baking powder 1 tablespoon salt 3/4 cup shortening Instructions: For Biscuits: Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely. For Strawberry Sauce: In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly. For Serving: In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form. To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping. In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal. Use in recipes that call for Bisquick or all-purpose baking mix. ","[Chardonnay, Pinot Grigio, Ros, Sparkling wine]

" 44111,"Almond and Raspberry Torte 2 cups raspberries or pitted cherries 1 cup flour 11/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter 3/4 cup granulated sugar 1 egg 11/4 cups ground almonds Confectioners' sugar, for sprinkling Instructions: Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 44112,"Blue Cheese Dressing 1 cup mayonnaise 1/2 cup crumbled Maytag or other blue cheese (about 3 ounces), divided 1/2 cup half and half 2 tablespoons sour cream 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 44113,"Jimmy Buffett's Barbados Style Chicken 1 whole red onion 1 cup diced red pepper 2 seeded Scotch Bonnet peppers 2 whole papayas, peeled and seeded 1 bulb fresh garlic, separated into cloves and peeled 1/2 cup lemon juice 1 cup malt vinegar 3 cups white wine 2 tablespoons dry mustard 1 cup water 2 cups sugar 2 cups yellow mustard 2 chickens, halved Olive oil 2 tablespoons fresh thyme leaves, plus sprigs for garnish 4 pieces Cuban bread Black beans and yellow rice, as accompaniment Instructions: For the Sauce: In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop. Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard. For the chicken: Preheat the oven to 400 degrees F. Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes. Remove from the oven. Cuban Bread: While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted. Preheat the broiler. Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44114,"Fresh Salmon Tartare 1 pound skinless fresh salmon fillet 1/2 pound smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (3 limes) 1/3 cup minced shallots (2 shallots) 2 tablespoons good olive oil 1/4 cup minced fresh dill 3 tablespoons drained capers 2 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 1 loaf seven-grain bread, thinly sliced and toasted, for serving Instructions: Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44115,"Honey Butter One 8-ounce tub whipped unsalted butter, at room temperature 3 tablespoons honey, preferably wildflower or mesquite Instructions: In a medium bowl, combine the butter and honey and blend thoroughly. To serve, transfer to a butter crock.
","[Chardonnay, Riesling, Gewrztraminer]" 44116,"Antipasto Skewers 4 lemon wedges, halved crosswise, plus more for serving 24 pieces thin-sliced hard salami 12 large fresh basil leaves Twelve 1-inch cubes of aged provolone or 1-inch balls of bocconcini One 8-ounce jar whole roasted red peppers, cut into 1-by-3-inch strips 6 whole marinated artichokes, halved, marinade reserved 12 large pitted Cerignola olives or other large green olives Olive oil, for oiling the grill grates and drizzling the bread One 1-pound loaf ciabatta, sliced into 1-inch-thick pieces Kosher salt and freshly ground black pepper Instructions: Prepare a grill for medium-high heat. Push 1 lemon piece to the bottom of a skewer. Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon. Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible. Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive. Repeat from salami to olive twice on the skewer, and top with a lemon piece. Repeat with the remaining skewers. Transfer to a rimmed baking sheet. Lightly oil the grill grates. Brush the skewered food with the marinade from the artichoke. Lightly drizzle the bread with oil, and season with salt and black pepper. Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray. Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side. If the cheese sticks to the grill, use a metal spatula to loosen. Serve the skewers with the grilled bread, and squeeze with lemon before serving. ","[Chardonnay, Vermentino, Gavi, Tempranillo]" 44117,"Roasted Cauliflower with \Pasta Balls
4 medium rainbow carrots, sliced thick on the bias 1 head cauliflower, cut into florets 6 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup Israeli couscous
2 tablespoons golden raisins
Zest and juice of 1 lemon
3 tablespoons torn fresh mint leaves
2 tablespoons torn fresh parsley leaves
1/2 cup Greek yogurt
Instructions: Preheat the oven to 425 degrees F. Scatter the carrots and cauliflower in an even layer on a baking sheet. Drizzle with 3 tablespoons oil and sprinkle with 1 teaspoon salt and a few cracks of pepper. Bake, stirring halfway through, until charred and tender, about 1 hour 15 minutes.
Meanwhile, bring a medium saucepan full of water to a boil. Salt the water generously. Add the couscous and boil until it is cooked to al dente, 8 to 10 minutes. Drain the couscous and transfer to a serving bowl. Toss with the raisins, half the lemon zest and juice, 1 tablespoon olive oil, 1 tablespoon torn mint, 1 tablespoon torn parsley leaves and a pinch of salt and pepper.
Add the yogurt, remaining lemon zest and juice, 2 tablespoons oil and 1 tablespoon water to a small bowl and whisk to combine. Add a pinch of salt and pepper and more water if you want a thinner sauce.
Serve the vegetables with the couscous and sauce. Sprinkle with the remaining herbs 2 tablespoons mint leaves and 1 tablespoon parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44118,"Brisket 8 pounds first-cut brisket, fat trimmed, patted dry and cut in half 2 cups chopped carrot
2 cups chopped celery
2 cups chopped onion
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh basil
3 tablespoons fresh oregano leaves
About 2 tablespoons ketchup
5 medium cloves garlic, pressed
Two 1-ounce packets onion soup mix
1 bay leaf
Kosher salt and freshly ground black pepper
Cooked kasha varnishkes or rice, for serving
Instructions: In a large pot over medium-high heat, brown one half of the brisket on both sides, 2 minutes per side; set aside. Deglaze the bottom of the pot with 1/2 cup water, scrape up the brown bits and pour the drippings into a bowl. Repeat with the second half of the brisket, then deglaze with an additional 1/2 cup water. Add the brisket pieces and reserved drippings back to the pot. Add the carrot, celery, onion, parsley, basil, oregano, ketchup, garlic, onion soup mix, bay leaf and salt and pepper to taste. Cover with water. Bring to a boil and reduce to a simmer. Cover the pot and simmer, checking every 30 minutes or so, until the meat is tender, 2 to 3 hours. The brisket should be fork-tender. Preheat the oven to 350 degrees F.
Slice the brisket on a diagonal into desired thickness. Arrange the slices carefully in a 9-by-13-inch casserole dish, ladling the sauce between layers of slices. Pour additional sauce over top, until the brisket is covered. Roast until bubbly and slightly brown on top, about 1 hour. Serve with kasha varnishkes or rice to pour the sauce over. (Makes great leftovers for sandwiches.)
","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 44119,"Turkey and Stuffing Casserole Vegetable cooking spray 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 cup milk or water 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed 2 cup cubed cooked turkey or chicken 4 cup Pepperidge Farm? Herb Seasoned Stuffing 1 cup shredded Swiss or Cheddar cheese (about 4 ounces) Instructions: Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray. Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole. Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese. Bake for 5 minutes or until the cheese is melted. Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce. Tip: Substitute 3 cans (4.5 ounces each) Swanson? Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44120,"Peppercorn Rubbed and Grilled Flat Iron Steak 4 tablespoons cracked black pepper 1/8 teaspoon ground allspice 1/4 cup chopped green peppercorns 6 (4-ounce) flat iron steaks (flank steak can be used as a substitute) Kosher salt Chopped fresh rosemary leaves, for garnish (about 2 sprigs) Instructions: Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44121,"Sauteed Soft-Shell Crabs with Caper Brown Butter 2 cups all-purpose flour Sea salt and freshly ground black pepper 4 medium soft-shell crabs, cleaned and rinsed 3 tablespoons extra-virgin olive oil 1/4 cup (1/2 stick) unsalted butter 2 tablespoons capers, drained 1/2 cup dry white wine, such as Sauvignon Blanc 1 lemon, juiced 1 handful fresh flat-leaf parsley, finely chopped Lemon wedges, for serving Instructions: To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm. Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 44122,"Croutons 2 tablespoons unsalted butter, melted 2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch cubes crusty Italian bread
Instructions: Preheat the oven to 350 degrees F. Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44123,"Pasta Puttanesca 2 tablespoons (2 turns around the pan) extra-virgin olive oil 4 to 6 cloves garlic, chopped 1 tin flat anchovy fillets, drained 1/2 teaspoon crushed red pepper flakes 20 oil-cured black olives, cracked away from pit and coarsely chopped 3 tablespoons capers One 32-ounce can chunky style crushed tomatoes One 14.5-ounce can diced tomatoes, drained A few grinds black pepper 1/4 cup (a couple of handfuls) flat leaf parsley, chopped 1 pound spaghetti, cooked to al dente (with a bite) Crusty bread, for mopping Grated Parmigiano Reggiano or Romano, for passing, optional Serving suggestions: Bitter Greens Salad, recipe follows 4 cups (about 2 bundles) arugula leaves, coarsely chopped 1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped 1 head Radicchio lettuce, coarsely chopped 1 large lemon Extra-virgin olive oil, to coat, 2 to 3 tablespoons Coarse salt and black pepper Oil cured black olives, for garnish, optional Instructions: Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad. Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44124,"Ricotta and Chocolate Chip Ice Cream Cones 1 (15-ounce) container whole milk ricotta cheese 1 cup whole milk 1 cup simple syrup, recipe follows 1/2 teaspoon vanilla extract 1 cup semisweet chocolate chips 12 sugar cones (recommended: Keebler) 2/3 cup chocolate-hazelnut spread 1/2 cup semisweet chocolate chips 1/2 cup water 1 cup sugar Instructions: For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth. Add the simple syrup and vanilla extract. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing. For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers. Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth. Spoon 2 teaspoons of chocolate mixture into each sugar cone. Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm. To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. ","[Chardonnay, Moscato, Riesling, Prosecco]

" 44125,"Strawberry Sauce 3 cups strawberries, finely chopped 1/2 cup sugar Juice of 1/2 lemon 1 teaspoon vanilla extract Instructions: Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla. Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days. ","[Chardonnay, Moscato, Riesling]" 44126,"Sausage and Radicchio Orecchiette 3 tablespoons olive oil 1/2 red onion, chopped fine 1 handful fresh mint 2 fresh bay leaves 4 (6-ounce) pork sausage links, casings removed 3/4 cup dry white wine 1 handful walnuts, hand crushed 2 cups orecchiette 1/2 head radicchio, thinly sliced Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese, for seasoning Instructions: Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the mint and bay leaves and continue to cook.
Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the flame and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes.
Cook the pasta in a large pot of salted boiling water according to package directions for al dente.
When ready to serve, add the radicchio to the sauce, and stir well.
Add the cooked pasta and toss. Add some grated Parmesan, to taste. Serve immediately. Buon Appetito! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 44127,"Southern Smoked Choucroute Garni 6 potatoes 6 turnips Braised Sauerkraut, recipe follows 2 veal sausages, cured and smoked, recipe follows 6 ounces pork loin, cured and smoked, recipe follows 1 (8-ounce) slab bacon 8 ounces country ham 1 ham hock Chicken stock, or water, if needed 2 pounds sauerkraut (homemade or store bought) 2 tablespoons olive oil 2 large onions, sliced 1 cup Riesling 1 quart chicken stock Caraway seeds Bay leaves Freshly ground black pepper Salt, only if necessary 1 pound brown sugar 5 pounds kosher salt 2 teaspoons sugar 1 teaspoon salt peter (optional) Instructions: Preheat the oven to 325 degrees F. Cut the potatoes and turnips and steam them until al dente. Warm the sauerkraut and bury the meats in the sauerkraut. Bring to a simmer and braise for 30 minutes covered in the oven until everything is cooked through. Add chicken stock or water as necessary to keep moistened during the cooking process. Rinse the sauerkraut of most of the salt in repeated cold-water washings. In the olive oil, sweat the onions until translucent. Add the wine and reduce. Add the sauerkraut and seasonings and cook to coat with the wine. Add the chicken stock, caraway seeds, bay leaves and pepper and simmer until most of the liquid is reduced. Adjust the seasoning with salt if necessary. Yield: 4 to 6 servings Mix the sugars and salts together, then spread a layer in a pan. Place your pork, duck or other meat to be smoked on top of the cure and sprinkle more on top until completely covered. Let stand for 20 to 30 minutes, then rinse all the sugar/salt off, pat dry and smoke in a stovetop smoker. Yield: 6 pounds ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 44128,"Italian Ice 3 cups raspberry syrup (recommended: Torani) 3/4 cup lemon juice 1 lemon, zested 1/4 cup finely chopped fresh mint leaves 5 pounds crushed ice (about 6 ice trays) Instructions: Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill. Shave the ice by placing 2 to 3 cups crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to 1 day. Place 1 1/2 cups of crushed ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 44129,"Chicken Flautas 2 1/2 pounds chicken 1/2 onion, chopped 1 1/2 jalapenos 1 tablespoon salt 1 to 2 cups vegetable oil 36 corn tortillas Instructions: In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 44130,"Urta con Verduras: Red Band Bream with New World Vegetables 2 large whole Red Band Bream, cleaned 1 large green bell pepper 1 large tomato, quartered 1 large onion, sliced thinly 1 large potato, peeled and sliced very thinly 2 tablespoons olive oil Pinch salt Fino sherry Crisp green salad, for serving Instructions: Preheat the oven to 190 degrees. Poor the olive oil into a large oven proof dish (ceramic baking dish) enough to coat the bottom of the pan. Layer half of all the vegetables in the dish. Clean the fish thoroughly, the bream can be baked whole or gutted, if preferred. Prepare the fish by shaving some of the excess scales from the outer body, slice, with a very sharp knife, diagonally into the meat on one side about 3 times. Place the fish on top of the layers of vegetables. Cover the fish with the remaining vegetables. Add a little more olive oil and a pinch of salt. Place the dish in the hot oven for 20 to 25 minutes. Remove the pan from the oven and pour the dry sherry over the baked fish. Replace the dish in the oven for a couple of minutes. This allows the sherry to infuse into the fish, giving it the distinctive Andalusian flavor. It is best to serve half a side to each person. A crisp green salad can accompany this dish. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 44131,"Caramel Chocolate Shortbreads 3/4 cup sweetened shredded coconut 2 sticks (1 cup) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 3/4 cup confectioners' sugar 2 cups all-purpose flour, plus more for dusting (see Cook's Note) One 11-ounce bag caramels, pieces unwrapped Nonstick cooking spray, for spraying the spoon 1 cup mini semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside. Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough. Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes. Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour. Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 44132,"Santa Fe Chicken Bread Bowls 2 (11-oz.) cans Pillsbury? Refrigerated Crusty French Loaf 1 tablespoon olive or vegetable oil 2 boneless skinless chicken breast halves, cut into 1/2-inch pieces 1 red bell pepper, chopped 1/4 cup chopped red onion 1 (16-oz.) can chili beans, drained 1 (11-oz.) can Green Giant Super Sweet Yellow and White Corn, drained 1 (10-oz.) can Old El Paso? Red Enchilada Sauce 3/4 cup sour cream 1/2 cup ketchup 1 (1.25-oz.) pkg. Old El Paso? Taco Seasoning Mix 1 tablespoon dried parsley flakes 1 teaspoon dried basil leaves 2 oz. (1/2 cup) shredded Cheddar cheese, if desired Instructions: Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350 for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.; ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 44133,"Cranberry Cosmo Punch 6 cups unsweetened cranberry juice 3 cups light brown sugar
10 cloves
6 pods star anise
3 cinnamon sticks
9 cups vodka 1 1/4 cups triple sec
Orange twist, for garnish, optional
Instructions: For the mulled cranberry juice: Combine the cranberry juice, brown sugar, cloves, star anise and cinnamon in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 30 minutes. Let cool to room temperature before placing in the refrigerator to cool completely. Strain just before using. For the punch: Combine the vodka, triple sec and 4 1/2 cups of the mulled cranberry juice in a large punch bowl over ice or a juice ice mold (see Cook's Note). Stir to combine. Garnish with the orange twist if using. ","[Riesling, Gewrztraminer, Moscato, Cava]" 44134,"Salad with Green Olives and Tomato 2 hearts of romaine, chopped 3 tablespoons sliced green salad olives with pimento 1/2 pint cherry or grape tomatoes, halved Several fresh flat-leaf parsley leaves 1/2 teaspoon dried Italian seasoning 3 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar Salt and pepper Instructions: Combine lettuce, olives, tomatoes, and parsley leaves in a bowl. Sprinkle salad with a little dried Italian seasoning blend. Drizzle salad with oil and add 2 splashes red wine vinegar. Toss your salad and season with salt and pepper, to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 44135,"Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash 2 1/2 pounds rattle snake, dead 1 cup buttermilk 1 cup cornmeal 1 cup flour 1 tablespoon salt 1 tablespoon cl powder 1 tablespoon garlic powder 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 cup vegetable oil Cactus-Corn Succotash, recipe follows 2 tablespoons olive oil 1 cactus pad, thorns scraped off, cut into small dice 2 ears corn, shucked 1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice 1 bunch scallions, grilled and chopped 1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice 1 tablespoon minced garlic 2 tablespoons minced jalapeno 1/2 cup diced red bell pepper 4 tablespoons butter 1 cup chicken stock 1 cup diced, peeled and seeded tomatoes 1/2 cup chopped cilantro Salt and pepper Instructions: Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the rattle. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash. Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake \nuggets\ on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 44136,"Sparkling Iced Espresso 2 shots espresso, chilled Simple syrup (see Cook's Note)
Twist of lemon or orange peel
4 to 6 ounces cold sparkling water
Instructions: Put the espresso in a tall glass and stir in simple syrup to taste. Add ice cubes and the lemon twist. Fill to the top with sparkling water. Serve immediately. ","[Prosecco, Asti, Cava]" 44137,"Adams' Apple Mashed Potatoes 3 1/2 pounds baby Yukon gold potatoes, halved Kosher salt 8 to 10 garlic cloves Freshly cracked black pepper 1 tablespoon olive oil 1 1/2 cups half-and-half 3 tablespoons butter 2 Granny Smith apples, cored and diced Instructions: Preheat oven to 350 degrees F. Put the potatoes in a large pot and cover by 1-inch with cold water. Bring the water to a boil over high heat, add salt, to taste, and cook until the potatoes are tender, about 20 minutes. Meanwhile, create a boat shape out of aluminum foil and add the garlic cloves. Season with salt and pepper, to taste, and drizzle with oil. Seal the foil and roast until the garlic is nicely caramelized, about 30 minutes. Heat the half-and-half in a small saucepan over low heat until hot. Drain the potatoes and put them back into the pot. The heat from the pot will continue to dry out the potatoes. Add the half-and-half, butter and roasted garlic and mash. Fold in the apples and season, to taste, with salt and pepper. Transfer to a serving bowl and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 44138,"Rich Flourless Chocolate Torte 1 cup granulated sugar 1 1/2 cups light corn syrup 20 ounces good-quality semisweet chocolate, preferably French or Belgian cut into small pieces plus, 8 ounces additional chocolate 2 sticks (16 tablespoons) unsalted butter 10 whole eggs 1/2 cup heavy cream Instructions: Preheat the oven to 350 degrees.
In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat. Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly. With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency. Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 minutes.
Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath. Cool the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release.
The torte should then be refrigerated for at least 3 hours before serving. While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently. Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream. Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy \finish. Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache.
Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm. If you haven't overheated the chocolate or cream, this \ganache\ will set and harden into a shiny \couverture\ during the hour the torte is chilling in the refrigerator. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 44139,"Cinnamon-Spiced Jaconde Biscuit 8 ounces frozen cranberries 6 cups heavy cream
3 cups white chocolate chips 3/4 cup granulated sugar 1 vanilla bean, split and seeds scraped 1/2 cup brown sugar
1/2 cup (1 stick) butter
4 cups cubed Granny Smith apples
1 tablespoon brandy
1 teaspoon ground cinnamon 23 ounces whole eggs 17 ounces almond flour
17 ounces confectioners' sugar
5 ounces cake flour, sifted 4 ounces melted butter, cooled 16 ounces egg whites
3 ounces granulated sugar
1 ounce egg white powder
1/2 ounce gelatin sheets 26 ounces apple cider
8 ounces granulated sugar
3 Fuji apples, peeled and cored 1 cup heavy cream
1/2 cup egg yolks
1/4 cup granulated sugar
3 tablespoons apple compound
Instructions: For the cream: In a blender, puree the cranberries until completely smooth. Place the cream in a pot and bring to a light boil. Add the cranberry puree, then pour the hot cream mixture over the chocolate and mix until smooth. Strain through a fine mesh sieve and rest overnight in the refrigerator. In a stand mixer fitted with the whisk attachment, whip the Parisian cream until soft peaks form. Transfer the cream to a piping bag fitted with a star tip. For the apples: Heat the granulated sugar in a pan with the vanilla seeds until caramelized and light amber. Add the brown sugar and cook until it all melts. Deglaze the pan with the butter. Add the apples and cook for 3 minutes. Add the brandy and cinnamon, and marinate overnight in the refrigerator. For the cake: Preheat the oven to 500 degrees F. Whisk the eggs, almond flour, and confectioners' sugar together. Fold in the cake flour and butter. Whip the egg whites, granulated sugar and egg white powder to form soft peaks. Fold the egg whites into the batter. Pour the batter into a full-size sheet pan and bake until light brown, about 7 minutes. Cool the cake and then cut out rounds with a 2-inch round cutter, about 72 total rounds. For the gelee: Soak the gelatin in cold water until completely soft, about 5 minutes. In a small saucepot, warm the apple cider and granulated sugar until a candy thermometer inserted in the mixture reads 110 degrees F. Add the gelatin and remove from the heat. Mix it all together and pour into small, rectangular candy molds, then chill in the refrigerator until firm, 20 minutes. For the foam: Puree the apples in a food processor and set aside. In a small saucepot set over medium-high heat, bring the heavy cream to a boil. In a small mixing bowl, add the egg yolks and granulated sugar, and mix together. When the heavy cream comes to a boil, immediately remove from the heat and pour half into the yolk mixture. Whisk the egg yolk mixture and return the saucepot to the stovetop. Bring the cream back to a boil and whisk in the tempered yolk mixture. Cook until the mixture starts to thicken, then remove from the heat. Pour the mixture into a small mixing bowl and add the pureed apples and the apple compound. Refrigerate until completely cool, 20 minutes. Puree with an immersion blender to make the foam. To assemble, pipe a layer of Parisian cream on a cake round, then top with another piece of cake and another layer of cream. Finish with a final layer of cake and top with some caramelized apples. Repeat for the remaining pieces of cake and cream. Serve each with a piece of gelee and some foam. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44140,"Snails, Cooked In Lemongrass and cl: Oc Luoc Xa 2 lemongrass stalks, bruised and sliced into 1 1/2-inch/ 4 cm lengths 1 knob ginger, pounded 2 chiles, bashed 6 lemon leaves 10 1/2 ounces/300 g snails, washed in salted water 3 times 1 cl, diced 2 lemon leaves, finely sliced 1 clove garlic, minced 1/2 cup water 2 tablespoons fish sauce 1 tablespoons vinegar Instructions: In a saucepan, add 2 cups water, lemongrass, ginger, and cl. Bring to the boil, then add snails. Cook covered for 5 minutes. Transfer to a bowl and dip snails into dipping fish sauce. For the dipping sauce: Mix the cl, lemon leaves, garlic, water, fish sauce, and vinegar and combine well. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 44141,"Hot and Sour Thai Soup: Tom Yum Goong 2 quarts chicken broth 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces 4 kaffir lime leaves 1-inch piece fresh galangal or ginger, sliced 2 red chiles, sliced 2 tablespoons fish sauce, such as nam pla 1 1/2 teaspoons sugar 1 (8-ounce) can straw mushrooms, rinsed and halved 1 pound large shrimp, peeled with tails on 2 limes, juiced 2 green onions, sliced 1 handful fresh cilantro, chopped Instructions: Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 44142,"Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole Parsnips, Potatoes and Spinach Casserole 4 large starchy potatoes, peeled and cut into chunks 4 medium parsnips, peeled and chopped into chunks Salt 1 small peeled onion 1 box frozen chopped organic spinach, defrosted and squeezed dry 2 tablespoons butter About 1/2 cup milk 1/2 cup heavy cream Freshly ground black pepper Freshly grated nutmeg 2 eggs, beaten 1 cup grated Gruyere or Parmesan Paprika Roasted Mushrooms 2 1/2 pounds mixed mushrooms - when you bring them home, wipe them, stem them and slice them, portobellos should be gilled and sliced, buttons may be halved, shiitakes, oysters or other wild mushrooms may be coarsely chopped 8 to 10 cloves garlic, crushed Several sprigs fresh thyme 1/2 cup extra-virgin olive oil 1 lemon Instructions: Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal. Preheat the oven to 400 degrees F. Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes. In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. Serve the mushrooms alongside the casserole. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44143,"Apple Mug Pie 3 large Gala or Fuji apples, peeled, cored and cut into 1/2-inch pieces 1/4 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1/2 cup all-purpose flour 1/4 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, cold, cut into small pieces
Nonstick cooking spray, for the mugs Instructions: For the filling: Preheat the oven to 375 degrees F. Combine the apples, sugars, flour, lemon juice, cinnamon, cornstarch, salt and nutmeg in a medium bowl and stir to combine. Melt the butter in a 12-inch skillet over medium heat. Add the apple mixture and cook, stirring frequently, until the apples start to soften, 5 to 8 minutes. Turn off the heat and set aside. For the streusel topping: Add the flour, oats, brown sugar, cinnamon, salt and butter to a food processor and pulse a couple of times until it resembles coarse, wet sand. (Do not overmix.) Set aside. Coat the insides of 4 oven-safe coffee mugs with cooking spray, then place them in a 9-inch square baking pan. Fill the mugs about three-quarters of the way with the apple mixture, then top each with 1/4 cup streusel topping. Bake until the top is golden brown, 25 to 30 minutes. Cool until warm to the touch, about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44144,"Huevos Rancheros 2 small tomatoes 1 small onion 1 medium jalapeno pepper, chopped 2 cloves garlic; 1 chopped, 1 smashed 1/2 teaspoon hot sauce 1 teaspoon ground cumin Kosher salt and freshly ground pepper 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 15.5-ounce can black beans, drained and rinsed 4 large eggs 4 6-inch corn tortillas, warmed 1/2 cup crumbled feta cheese 1/4 cup chopped fresh cilantro Instructions: Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 44145,"Curry Chicken 2 pounds chicken breast, sliced 3 ounces fish sauce
1 ounce sugar
1 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 pound purple onions, sliced
2 tablespoons chopped fresh lemongrass
1 teaspoon yellow curry powder
1 teaspoon turmeric
Steamed jasmine rice, for serving Pinch black pepper
Instructions: Put the sliced chicken breast in a bowl, then add the fish sauce, sugar and salt to marinate for 10 minutes. In a deep pan set over the highest heat, add the vegetable oil, minced garlic and onions, and saute for 1 minute. Then quickly add the marinated chicken breast, turn the heat down to medium-high, and continue to saute for another 5 minutes. Finally add in the lemongrass, curry powder, turmeric and 4 ounces water. Turn down the heat to low and let it simmer for 5 minutes. Then serve on steamed jasmine rice with a pinch of black pepper. ","[Syrah, Shiraz, Malbec, Tempranillo]" 44146,"Marzipan Sugar Plum Sufganiyot 2 cups whole milk 3 ounces (84 grams) almond paste (from a tube), broken or cut into pieces 6 tablespoons (72 grams) granulated sugar 6 tablespoons (45 grams) cornstarch Pinch kosher salt 4 large egg yolks 6 tablespoons (108 grams) plum jam or preserves (or a little more if the jam is very thick) 1/4 teaspoon almond extract 1 to 2 drops pink food coloring, such as dusty rose, optional 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting 2 1/4 teaspoons instant yeast 1 teaspoon kosher salt 1 teaspoon freshly grated nutmeg, divided 4 ounces (112 grams) almond paste (from a tube), broken or cut into pieces 1 large egg plus 2 egg yolks 1/2 cup warm milk (about 100 degrees F) 1/4 cup warm water (about 100 degrees F) 3/4 teaspoon almond extract 6 tablespoons unsalted butter, at room temperature Neutral oil, for the bowl and frying 1 cup (200 grams) granulated sugar Instructions: For the pastry cream: In a medium saucepan over low heat, add the milk and heat until small bubbles appear around the perimeter of the pan. In a medium mixing bowl, add the almond paste, sugar, cornstarch, salt and yolks. Using a hand mixer, beat until the almond paste is dissolved and the mixture is smooth. Slowly pour in the milk, whisking, to temper the yolks. Pour the mixture back into the saucepan and increase the heat to medium low. Cook, stirring constantly, until a few bubbles pop to the surface and the mixture is thick like pudding, 5 to 6 minutes. Immediately transfer to a medium bowl. Whisk in the plum jam, almond extract and food coloring, if using. Cover the surface with plastic wrap and let cool, then refrigerate until chilled, at least 3 hours. (Can also be made a day ahead.) For the sufganiyot: In a medium mixing bowl, whisk together the flour, yeast, salt and 1/2 teaspoon of the nutmeg. In the bowl of a stand mixer fitted with the paddle attachment, add the almond paste, whole egg and yolks. Beat on high speed until the mixture is pale and most of the almond paste is incorporated (a few bigger chunks are totally fine). Add the milk, water and almond extract. Switch to the dough hook and add the dry ingredients. Knead on medium speed to make a smooth, slightly stiff dough, 2 to 3 minutes. Add the butter 1 tablespoon at a time, letting each addition incorporate before adding the next. Once all of the butter is added, knead on medium high to make a very smooth, supple but slightly sticky dough, 5 to 6 minutes (it should make a loose ball around the hook). Transfer the dough to a floured countertop and knead a few times to make a smooth ball. Put the dough in an oiled bowl and turn to coat. Cover with plastic and let rise until doubled, about 2 hours. Line 2 baking sheets with parchment and lightly dust with flour. Punch the dough down and roll out to a little more than 1/2 inch thick. Use a 2 1/4-inch cutter to cut out as many rounds as possible (you should get about 14 rounds) and place on the prepared baking sheets. Bunch the scraps together and let sit, covered, for 10 minutes, then reroll and cut more rounds (you should have about 24 total). Cover the rounds loosely with plastic wrap and let rise until noticeably puffed, about 30 minutes. Meanwhile, heat about 2 inches of neutral oil to 350 degrees F in a Dutch oven over medium heat. In a small bowl, mix the granulated sugar with the remaining 1/2 teaspoon nutmeg. Set aside. Fry the dough in batches until puffed and deep golden, about 2 minutes per side. Remove to a rack placed over a baking sheet to drain. Roll in the nutmeg sugar to coat thoroughly. Let cool. Whisk the pastry cream to smooth it out and lighten it up a bit. Transfer to a piping bag with a large plain tip. Prep the sufganiyot for filling by inserting a chopstick (or something of a similar size) into the side of each sufganiyot to make a hole for the filling. Pipe the filling into each and set with the filling side up on a platter. These are best the day they are made. If storing, refrigerate because of the pastry cream filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44147,"Dark Chocolate-Hazelnut Sables 3 ounces bittersweet chocolate, broken into pieces 1/2 cup blanched hazelnuts 1 1/3 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1/2 teaspoon pure vanilla extract Coarse sugar, for decorating Instructions: Pulse the chocolate in a food processor until finely chopped; transfer to a bowl. Add the hazelnuts to the food processor and pulse until finely chopped; transfer to the bowl with the chocolate. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture and chocolate and hazelnuts, then increase the speed to medium high and beat until combined. Divide the dough between 2 sheets of parchment paper; roll each into a 1-by-9-inch log, using the parchment to help you. Wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Sprinkle with coarse sugar. Bake until set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 44148,"Mom's Perfect Sub Sandwich 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Four 6-inch ciabatta rolls
1/2 teaspoon dried oregano
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced capicola (preferably hot)
4 ounces thinly sliced Genoa salami
1/3 pound thinly sliced provolone 2 plum tomatoes, very thinly sliced
1 1/2 cups shredded lettuce
1/2 red onion, very thinly sliced
4 pickled pepperoncini, thinly sliced
Fresh basil leaves, cut into thin strips (optional)
Instructions: Stir together the oil, vinegar and salt and pepper to taste. Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44149,"Braised Cabbage and Carrots 1 large head (about 3 pounds) green cabbage 4 slices extra-thick bacon, cut into 1-inch squares 1 cup water 2 tablespoons Smash Seasoning, recipe follows One 10-ounce bag baby carrots Salt and freshly ground black pepper 1 teaspoon cayenne 1 teaspoon celery seed 1/2 tablespoon lemon pepper 1 tablespoon garlic powder Instructions: Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain. In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist. Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste. Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 44150,"Chestnut Meringue Pie 3/4 teaspoon fennel seeds (optional) 8 ounces shortbread cookies (such as Lorna Doone; about 30 cookies) 4 tablespoons unsalted butter, melted 1 1/2 cups peeled roasted chestnuts (sold in bags or jars) 1/2 cup sugar 2 1/2 cups heavy cream 1 vanilla bean, split lengthwise, seeds scraped out 4 tablespoons unsalted butter 2 large eggs 1/2 cup sugar 1/4 teaspoon cream of tartar Pinch of salt 4 large egg whites Instructions: Make the crust: Preheat the oven to 350 degrees F. Toast the fennel seeds in a small dry skillet over medium heat until fragrant, about 2 minutes. Pulse the cookies in a food processor until finely ground. Add the fennel seeds and melted butter; pulse until moistened. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate. Bake until lightly browned and set, about 8 minutes; let cool completely. Make the filling: Combine the chestnuts, sugar, 1 cup heavy cream and the vanilla seeds and pod in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the cream is very thick and the chestnuts are softened, 25 to 30 minutes. Meanwhile, melt the butter in a small saucepan over medium heat; cook until it smells nutty and is golden brown, about 4 minutes. Discard the vanilla pod from the chestnut mixture; transfer the mixture to a food processor, add the browned butter and process until smooth. With the machine running, slowly add the remaining 1? cups heavy cream and the eggs; process until combined. Let stand until thickened and cooled, about 1 hour. Carefully pour the filling into the crust (it will be full). Bake at 350 degrees F until the filling is set, about 45 minutes. Transfer to a rack and let cool completely. Make the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk the sugar, cream of tartar, salt and egg whites in the bowl of a stand mixer. Set the bowl over the boiling water (don't let the bowl touch the water); continue whisking until the mixture is hot (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Increase the speed to high and beat until stiff, thick and glossy, 2 to 3 more minutes. Spread the meringue on top of the pie. Toast with a kitchen torch. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44151,"Tomato Basil Soup with Parmesan 1/3 cup (67 grams) extra-virgin olive oil, plus extra for drizzling 6 large cloves garlic (18 grams), smashed
1 large shallot (or two small; 80 grams), roughly chopped
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon crushed red pepper flakes
1 fresh bay leaf
3/4 teaspoon freshly ground black pepper, plus more as desired Three 28-ounce cans whole peeled tomatoes, drained
1 1/2 cups (37 grams) packed fresh basil leaves, roughly chopped
3 tablespoons (37 grams) tomato paste
One 3-by-2-inch (52 grams) Parmesan rind
2 1/4 cups (510 grams) low-sodium vegetable broth
1 tablespoon sugar
1 tablespoon lemon zest
Instructions: In a 3-quart, enamel-coated Dutch oven or large nonreactive pot, heat the oil over medium heat. Add the garlic, shallot and salt. Stir to combine, then cook until the shallot is softened and translucent, 6 to 8 minutes. Add the crushed red pepper flakes, bay leaf and 1/4 teaspoon black pepper. Toast until fragrant, 1 to 2 minutes. Add the tomatoes, basil, tomato paste and Parmesan rind. Stir to coat with the oil and increase the heat to medium-high. Partially cover the pot to reduce splattering and cook, stirring occasionally, until the liquid has evaporated and the tomato mixture is thick, about 30 minutes. Add the vegetable broth and sugar. Stir to fully incorporate. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 10 minutes to marry the flavors. Turn off the heat and remove the lid. Cool slightly and remove the Parmesan rind and bay leaf. Using an immersion blender, or transfer to a high-speed blender, puree the soup until smooth. Add the lemon zest and stir. Season to taste with salt as needed and add the remaining 1/2 teaspoon black pepper. Ladle the soup into serving bowls. Drizzle with olive oil and a crack of black pepper. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44152,"American Flag Caprese Salad 18 small purple potatoes (about 1 pound) Kosher salt 1 pound herbed cheese spread, at room temperature
1/4 cup extra-virgin olive oil 1/3 cup fresh basil leaves, roughly chopped 26 cherry tomatoes, halved (about 2 pounds)
24 1-inch mozzarella balls in brine, drained well and halved
Instructions: Cook the potatoes in generously salted boiling water until fork-tender but not falling apart, about 20 minutes. Drain well and allow to cool completely. Cut in half crosswise. Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Cut a piece of parchment large enough to fit a 12- by -17 1/2-inch wooden cutting board. Put a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board.
Pipe and spread a thin layer of cheese spread in to a 6 1/2- by -9 1/2-inch rectangle in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Pipe the remaining cheese in between the potatoes to make stars for the flag.
Drizzle the remaining empty portion of parchment with half of the oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining olive oil and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44153,"Peanut Butter and Roasted Banana Pudding Cooking spray, for the parchment 3 to 4 medium ripe bananas
1/2 teaspoon ground cinnamon
1/2 teaspoon plus 1 pinch kosher salt
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
2 large eggs plus 3 yolks 4 cups whole milk
1 teaspoon vanilla extract
30 to 40 peanut butter sandwich cookies
1 cup heavy cream
2 tablespoons confectioners' sugar
4 ounces semisweet chocolate chips or chopped semisweet chocolate 1/2 cup heavy cream
Instructions: For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray. Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes. In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight. Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding. For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 44154,"Haddock Caught Off Gloucester with Tender Bacon and Coleman's Mustard Chutney 1/4 cup clarified butter, grapeseed oil, or olive oil Salt and pepper Four 7-ounce fillets of haddock, skin on 1 tablespoon mustard seed Flour for dusting 1 tablespoon Dijon mustard 1/4 cup fresh bread crumbs 4 tablespoons softened butter 1 whole lemon Tender Bacon, recipe follows Chutney, recipe follows Fish Sauce, recipe follows 2 tablespoons kosher salt 1 1/2 to 2 inches of fresh bacon or pork belly 3/4 cup sugar 1 quart water 3/4 cup Vietnamese fish sauce, Nan Pla 3 tablespoons Coleman's mustard
5 peeled Granny Smith apples, largely diced
5 plum tomatoes
2 small onions, chopped
2 cloves garlic, chopped
15 dates or prunes, chopped
2 cups golden raisins
2 tablespoons ginger, chopped
1 1/2 cups white vinegar, added 1/2 cup at a time
3 1/2 cups brown sugar
Bouquet garni - 5 peppercorns, 4 coriander, 5 allspice, celery seed, pinch mace, fennel seed, mustard seed, 2 bay leaves, and 2 tablespoons salt (Works well through a coffee filter) 2 haddock carcasses 1 small halibut bone 1 leek, cut into 1/2-inch pieces 1 stalk celery, cut into 1/2-inch pieces 3 sprigs of parsley 6 peppercorns 3 tablespoons grapeseed oil or olive oil 1 cup white wine Approximately 3 cups of water 1/3 cup heavy cream 8 tablespoons whole butter Salt and pepper to taste Spritz of lemon Instructions: In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon. Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the Chutney goes well on the bacon. Spoon a couple tablespoons of the Fish Sauce and some All English, All American frites (french fries, gaufrettes, etc.). Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve. Combine all ingredients. Cook over medium heat for approximately 40 minutes. Will keep in the refrigerator for several weeks. In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44155,"Organic Whole Wheat Sandwich Bread with Oats and Pecans 1 teaspoon active dry yeast 1/4 cup (2 ounces) very warm water (105 to 115 degrees F) 3 3/4 cups, or more if necessary (18 1/2 ounces) organic whole wheat flour 2 3/4 cups (12 1/2 ounces) organic unbleached all-purpose flour 2 cups (6 ounces) organic old-fashioned rolled oats 2 tablespoons (3/4 ounce) Kosher salt 1 1/2 cups (12 ounces) Sponge Starter 2 1/2 cups (20 ounces) cool water ( 75 degrees F) 3 tablespoons (1 1/2 ounces) honey 3 tablespoons (1 1/2 ounces ) molasses 2 tablespoons (1 ounce) Canola oil (or other vegetable oil) 2 cups (8 ounces) pecan pieces, toasted Additional rolled oats for topping Two 9 by 5-inch loaf pans, oiled Instructions: Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Let stand for about 3 minutes. Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl. Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture. Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy). Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Don't be concerned if the dough feels very sticky at this point. Lightly flour a work surface. Remove the dough from the bowl and knead it for 6 to 8 minutes, until it becomes compact and elastic. It should be very moist but not mushy. If it feels too stiff to knead, add water 1 tablespoon at a time until you have a soft, malleable dough. If it's sloppy wet and impossible to knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour. Shape the dough into a loose ball and let it rest, covered with plastic wrap, on the lightly floured work surface for 20 minutes. (This rest period is the autolyse.) Flatten the dough and stretch it gently into a rectangle about an inch thick. Spread the pecans and raisins evenly over the dough. Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading. Some of the nuts may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened. Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts. Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 2 1/2 to 3 hours. (You can also refrigerate this dough overnight and shape it and bake it the next day: Let it rise for 1 hour at room temperature, or until it looks slightly puffy but not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature before shaping it.) When the dough has doubled, loosen it from the bowl with lightly floured hands and gently pour it onto a floured work surface. Press any loose pecans into the dough and divide it into 2 equal pieces. Shape each piece into a log. Spread the oats for topping on a flat plate or baking sheet. Use a pastry brush or a plant sprayer to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats. Place each loaf seam side down in an oiled 9 by 5-inch loaf pan. Cover them with plastic wrap and allow to rise for about 2 hours, or until they have doubled in size (a finger pressed into the dough will leave an indentation). Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the loaves quickly 6 to 8 times then shut the oven door. Repeat the misting procedure 1 minute later. Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom. The sides and bottom of the loaf should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer. Transfer the loaves from the pans to a rack and allow to cool completely before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44156,"Rose's Reuben Loaf 1 pound frozen pizza dough, or 2 (10-ounce) canisters, at room temperature 2 cups Russian Dressing, recipe follows 2 cups leftover minced corned beef 2 cups leftover sauerkraut, drained well 1 pound sliced Swiss cheese, domestic or imported Oil, for brushing 2 cups mayonnaise 1/2 cup drained pickle relish 5 pitted green olives, chopped fine 1/2 tablespoon olive juice 1/2 cup ketchup Instructions: Preheat oven to 350 degrees F. With rolling pin, roll out dough to 1/4-thick. Spread some of the dressing over dough, leaving a border around the edges, and reserve the rest to serve on the side. Layer the corned beef, sauerkraut and cheese over the dressing. Roll up the dough halfway, fold in the sides, and continue rolling to form a tight log. Place on a greased or parchment paper-lined baking sheet, placing the seam-side down. Brush the top lightly with oil. Bake until the crust is golden, about 30 minutes. Let cool slightly before slicing. Serve with the remaining dressing. Place all the ingredients in a bowl and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44157,"Roasted Salmon in Banana Leaves with Ancho cl-Ginger Sauce with Saffron Roasted Vegetable Couscous 1/4 cup rice wine vinegar 1-inch piece fresh ginger, peeled and julienned 1 tablespoons ancho cl powder 1 tablespoon honey 1/2 cup vegetable oil Salt and freshly ground pepper 4 (6-ounce) salmon fillets Olive oil Salt and pepper 1 banana leaf, cut into 4 rectangles Diced red pepper Chopped cilantro 2 red peppers, cut into 1-inch dice 1 yellow squash, cut into 1-inch dice 1 zucchini, cut into 1-inch dice 1/4 pound haricots verts, cut on the bias into 1-inch pieces 3 tablespoons olive oil Salt and freshly ground pepper 3 cups vegetable stock Pinch saffron 1 teaspoon salt 2 cups couscous 1/4 cup coarsely chopped flat leaf parsley Instructions: Whisk all ingredients together in a medium bowl, season with salt and pepper to taste. Preheat oven to 400 degrees F. Rub each fillet with olive oil, season to taste with salt and pepper, and wrap envelope style in a banana leaf rectangle. Place seam-side down on a sheet pan and roast 8 to 10 minutes. When done, the fish will look a bit undercooked on top but will be firm and opaque. Place the packets seam-side up on a platter and fold back the sides of the banana leaf. Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho cl-ginger sauce. Garnish with diced red pepper and cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 44158,"Spicy Bulgur Vegetable Pilaf 1/2 cup walnuts, roughly chopped 3 tablespoons extra-virgin olive oil 1/2 medium red onion, diced 1/4 to 1/2 chipotle cl in adobo, to taste, chopped, plus 1/2 to 1 teaspoon adobo sauce 1/2 teaspoon ground coriander Kosher salt and freshly ground black pepper 1 cup medium bulgur 1 cup baby arugula leaves, chopped 1 cup frozen green peas, thawed 1/2 cup fresh flat-leaf parsley leaves, chopped 1/4 cup chopped fresh dill 3 tablespoons red wine vinegar Instructions: Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool before using. Bring 1 cup water to a boil in a small saucepan. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the chipotle cl, adobo sauce, coriander, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring, until fragrant, 1 minute. Add the bulgur and the boiling water. Cover, remove from the heat, and let stand until the bulgur is tender, about 25 minutes. Fluff the bulgur with a fork and pour into a large bowl. Toss with the arugula, green peas, parsley, dill and walnuts. Stir in the remaining 2 tablespoons oil and the vinegar and season with salt and pepper. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44159,"Fruity Almond Puff Pastry Tart 1 sheet frozen puff pastry (approximately 9.75 by 10 inches) 3/4 cup slivered almonds
1/2 cup sugar, plus extra for finishing
3/4 stick (6 tablespoons) unsalted butter, melted
2 tablespoons all-purpose flour
1 1/2 teaspoons almond extract
1/2 teaspoon ground cinnamon
1 large egg, lightly beaten
2 tablespoons apricot jam
2 pints fresh raspberries
Instructions: Preheat the oven to 425 degrees F. Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform. Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry. While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste. Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature. In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds. Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a \u201cglue\u201d for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44160,"18th Century recipes for Onion Pie and French Canadian Pea Soup Yeast dough, for crust homemade or store bought 4 cups diced onions 3 tablespoons butter or safflower oil 2/3 cup diced slab bacon 4 large eggs 1 cup sour cream or yogurt 1 teaspoon caraway seeds 1 pound yellow peas 1/2 pound salt pork or ham bone 2 3/4 quarts water 3 onions 2 carrots, diced into small cubes 2 to 3 bay leaves 1 teaspoon savory Salt and pepper Instructions: Prepare yeast dough and let rise. Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes). Fry bacon, drain, and reserve. Preheat oven to 375 degrees F. Press down raised crust dough and roll out to 1/4-inch thick. Line an 8 1/2 by 14-inch pan with the dough. Roll the edges down and tuck under to form an even 2-inch rim. Let crust recover about 15 minutes. Then spread bacon and onions evenly over the bottom. Beat the eggs until lemon colored and combine with sour cream. Spread over onions. Scatter caraway seeds on top. Bake for 30 to 40 minutes. For the French Canadian Pea Soup: Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving. Usually tastes better second time around. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44161,"Steak Skewers with Marinade 1 medium onion, finely chopped 1/4 cup ouzo 1/2 cup herb and garlic marinade dressing 1 1/2 teaspoons dried garlic 2 tablespoons brown sugar 1/4 cup extra-virgin olive oil 1/3 cup chopped fresh mint Pinch cayenne pepper, plus pinch more for garnish 1-pound top sirloin steak, cut into 1-inch cubes Salt and pepper Thinly sliced green onions, for garnish Instructions: Heat a grill, grill pan, or broiler. Combine all ingredients except steak in a large bowl. Season steak with salt and pepper and then add to marinade. Marinate for 40 minutes. Thread steak onto skewers* and then grill or broil, turning occasionally, until cooked to desired degree of doneness. Transfer to a serving plate and sprinkle with green onions and cayenne pepper, if desired. *Cook's Note: If using wooden skewers, soak them in water for at least 10 minutes before threading meat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44162,"Double Baked Horseradish Potatoes 4 large Russet potatoes, scrubbed 2 tablespoons olive oil 1 stick unsalted butter 1/2 cup milk 1/2 cup cream 1/4 cup grated fresh horseradish Salt and pepper Sour cream Chives 4 tablespoons osetra caviar Instructions: Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle. Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 44163,"Grind-Your-Own Chicken Shawarma Burgers 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon turmeric
1/4 teaspoon granulated garlic
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper 2 tablespoons olive oil, plus more for grilling Butter, for buttering the rolls 4 sesame seed kaiser rolls, split 4 romaine lettuce leaves 1 cup giardiniera, chopped
Lemon Tahini Sauce, recipe follows 1/4 cup tahini sauce Zest of 1 lemon plus 1/4 cup lemon juice 1 tablespoon honey
1 tablespoon olive oil
Kosher salt and freshly ground black pepper Instructions: Put the chicken cubes on a baking sheet and put in the freezer until very firm, about 30 minutes. Put the blade and bowl of a food processor in the freezer as well. Meanwhile, mix together the cumin, paprika, turmeric, garlic, allspice, chili, cinnamon and 1 tablespoon salt in a bowl. Mix in the olive oil to make a paste. Working in 2 batches, put the firm, almost-frozen chicken into the cold food processor and pulse 10 to 15 times until coarsely chopped. Transfer the chopped meat to a bowl and repeat with the remaining chicken cubes. Add the spice blend paste to the meat and mix to gently combine. Divide the meat into 4 balls and flatten into 3/4-inch-thick patties. Prepare a grill for medium-high heat. Clean and oil the grates. Brush each patty with some oil, then season with a bit of salt and pepper. Grill until the inside of the patties registers 160 degrees F, about 5 minutes per side. Let the burgers rest for 5 minutes. Butter and toast the rolls. Burger Build: On each roll bottom, place 1 leaf of romaine, then a burger and some giardiniera. Add a nice schmear of the Lemon Tahini sauce on each roll top. Vigorously whisk the tahini, lemon zest and juice, honey, olive oil and 2 tablespoons water together in a bowl until smooth and creamy. Season with salt and pepper. ","[Syrah, Tempranillo, Garnacha, Barbera]" 44164,"Giant Skillet Cookie 2 sticks (1 cup) unsalted butter, at room temperature 2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 1/4 cups sugar
2 teaspoons vanilla extract
1 large egg
Sprinkles, for decorating Instructions: Preheat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 10-inch cast-iron skillet. Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. In another bowl, beat together the sugar and remaining butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture in 2 batches, beating slowly after each addition to incorporate. Scoop the dough into the prepared skillet and press it in evenly with your fingers. Decorate with the sprinkles as desired. Bake until the edges of the cookie are golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a rack. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 44165,"Fresh Apple Spice Cake 1 cup chopped pecans 1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated
Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan. Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 44166,"Greek Salad 6 tablespoons freshly squeezed lemon juice 2 cloves garlic, minced 2 teaspoons kosher salt plus more to taste 1 cup extra-virgin olive oil, preferably Greek 2 teaspoons minced fresh oregano Freshly ground black pepper 1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces 6 ounces calamata olives, about 1 cup 1/2 pound Feta cheese, crumbled 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks 12 ounces vine-ripened cherry tomatoes, halved 1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained 1 green pepper, trimmed, seeded, and diced Instructions: In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside. When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 44167,"Red Beans and Rice 1 pound dried red beans, rinsed and sorted over 3 tablespoons bacon grease 1/4 cup chopped tasso, or chopped ham 1 1/2 cups chopped yellow onions 3/4 cup chopped celery 3/4 cup chopped green bell peppers 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch cayenne 3 bay leaves 2 tablespoons chopped fresh parsley 2 teaspoons fresh thyme 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces 1 pound smoked ham hocks 3 tablespoons chopped garlic 10 cups chicken stock, or water 4 cups cooked white rice 1/4 cup chopped green onions, garnish Instructions: Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 44168,"How to Make Lasagna | Lasagna Kosher salt 1 1/2 (16-ounce) boxes lasagna noodles Olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed, divided Crushed red pepper flakes 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced 1 zucchini, cut in 1/2 lengthwise and cut on the bias 2 cups ricotta 2 cups grated Parmigiano-Reggiano, divided 2 eggs 6 to 7 basil leaves, cut into chiffonade 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows 1 pound grated mozzarella 1/4 cup extra-virgin olive oil 1/4 pound pancetta, diced 2 large Spanish onions, cut into 1/4-inch dice Kosher salt 4 large cloves garlic, smashed and chopped 4 (28-ounce) cans Italian plum San Marzano tomatoes Instructions: Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve. Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels. Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini. In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt. Preheat the oven to 350 degrees F. In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil. Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing. Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing. Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the 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 a 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 one 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 fridge for a few days or it freezes really well. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 44169,"Ginger Simple Syrup for Fresh Fruits 3/4 cup sugar 1/2 cup water 2 inches fresh ginger root, peeled 4 to 6 cups fresh fruit chunks Instructions: Bring sugar and water to a boil in a small saucepan over moderate heat. Add ginger and reduce heat to simmer. Stir until sugar dissolves and ginger infuses syrup, about 2 minutes. Remove from heat and take out ginger. Cool and pour over chunks of pineapple, sliced kiwi, sliced bananas, or any of your favorite fruit combinations. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 44170,"Lemon Chicken Soup with Spaghetti 6 cups low-sodium chicken broth 1/3 cup fresh lemon juice (about 2 lemons) 1 dried bay leaf 1 (2-inch) piece Parmesan cheese rind, optional 2 medium carrots, peeled and sliced into 1/4-inch pieces 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note 2 cups diced cooked rotisserie chicken, preferably breast meat 1 cup grated Romano cheese 1/4 cup chopped fresh flat-leaf parsley Kosher salt Instructions: In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat. Add the carrots and simmer until tender, about 5 to 8 minutes. Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese. *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44171,"Tiny Honey Biscuits with Strawberries and Cream 1 1/2 cups flour 1/2 teaspoon salt 4 teaspoons baking powder 1/4 teaspoon freshly grated lemon zest 1 cup chilled heavy cream 2 tablespoons good quality honey 1 cup creme fraiche 1 1/2 cups ripe raspberries, blueberries or cut-up strawberries, or 1/2 cup each kind of berry 2 tablespoons good quality honey Instructions: Biscuits: Heat the oven to 400 degrees F.
Mix the flour, salt, baking powder, and lemon zest together in a large bowl. Whip the cream with the honey in a mixer with the paddle attachment until stiff and gently mix into the dry ingredients just until the mixture is moistened and comes together. Turn out onto a lightly floured work surface and knead a few times to bring the dough together into a ball.
Reflour your work surface and flour a rolling pin. Roll the dough out to 1-inch thick. Use your cutter to cut out biscuits and transfer to the cookie sheet. Reroll the scraps and continue cutting until all the dough is used. Bake until golden brown, about 15 minutes. Let cool on a wire rack.
When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of creme fraiche and top with 1 raspberry, 1 blueberry, and 1 piece of strawberry or just strawberries, if you like. Drizzle with honey. Place the top halves of the biscuits on top at an angle. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 44172,"Thai Pork Dumpling Soup 1/2 bunch fresh cilantro, stems removed 1/2 tablespoon palm sugar or brown sugar 1/2 tablespoon freshly grated ginger 1 teaspoon cracked black pepper 1 teaspoon pureed garlic 1 tablespoon fish sauce 1-ounce cellophane noodles or bean threads 1/4 pound fresh or 2 ounces dried black fungus (wood ear mushrooms) 10 ounces ground pork (or chicken, turkey or shrimp) 1 tablespoon cornstarch 10 cups chicken stock or canned broth Freshly ground black pepper and fish sauce to taste 1 bunch scallions, white and green parts, thinly sliced 1/2 bunch cilantro, leaves only Instructions: To make cilantro paste, puree first six ingredients in a mortar and pestle, or blender, until a fine paste is formed. You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste. Then mix with fish sauce in a small bowl. Set aside. Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary. Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes. While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl. With your hands, form small meatballs, about the size of hazelnuts. Set aside. When noodles and mushrooms are finished soaking, drain. Remove and discard the tough stems and slice mushrooms into julienne strips. Cut noodles into 2 by 3 inch lengths. Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44173,"Vegan Green Bean Casserole Kosher salt 1 1/4 pounds green beans, trimmed and cut into 2-inch pieces 3 tablespoons olive oil 8 ounces cremini mushrooms, thinly sliced Freshly ground black pepper 1 medium onion, finely diced 2 cloves garlic, minced 1 tablespoon fresh thyme leaves 3/4 cup low-sodium vegetable broth 3 tablespoons all-purpose flour 1 cup unsweetened, unflavored almond milk 1/3 cup dairy-free sour cream 1 teaspoon soy sauce 2 cups crispy fried onions Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil and fill a large bowl with ice water.
Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44174,"Stuffed Shells with Chorizo Pumpkin Cream Sauce Kosher salt 16 jumbo pasta shells 2 (100 grams/3.5 ounces each) chorizo sausages, removed from casing 1 tablespoon (14 grams) butter 3 cloves garlic, finely chopped Freshly ground black pepper 2 teaspoons dry Italian seasoning 1/4 cup (60 milliliters) white wine 1 can (398 milliliters/13.45 ounces) pumpkin pure, divided 1 1/4 cups (310 milliliters) whole milk 1 cup (250 grams) ricotta cheese 1 egg 1/2 cup basil pesto, store-bought (or recipe below), divided 1/2 teaspoon crushed red pepper flakes Pinch freshly grated nutmeg 1 cup grated fontina or smoked mozzarella 1 cup grated Parmigiano-Reggiano cheese 2 large handfuls (about 2 cups) leafy greens, such as chard, spinach or kale, roughly chopped Fresh basil and oregano, for serving, optional 2 cups loosely packed fresh basil 1/4 cup loosely packed fresh parsley, optional 1/2 cup (50 grams) finely grated Parmigiano-Reggiano cheese 1/4 cup (35 grams) pine nuts, pistachios or walnuts, toasted 1/2 lemon, zested and juiced 2 garlic cloves, finely minced or grated 1/3 cup (85 milliliters) extra virgin olive oil Kosher salt Freshly ground black pepper Instructions: Preheat your oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil over high heat and cook the shells to al dente according to the package directions. Drain and cool on a baking sheet. Heat a large cast-iron skillet or oven-safe pan over medium heat. Add the sausage meat and cook, stirring occasionally to break up the meat, until golden brown and cooked through, 4 to 5 minutes. Transfer to a plate, leaving the fat in the pan. Add the butter and garlic to the pan. Season with salt and pepper. Cook for 1 to 2 minutes. Add the Italian seasoning, wine and 1 cup of pumpkin pure. Slowly stir in the milk. Add the chorizo with any juices and season with salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until slightly thickened. Meanwhile, make the filling. Mix the remaining pumpkin pure with the ricotta, egg and 1/4 cup of pesto, pepper flakes and nutmeg. Season with salt and pepper. In a small bowl, toss together the grated cheeses; add half to the pumpkin ricotta mixture. Fill each shell with a heaping tablespoon of the filling. Stir the greens through the sauce and carefully nestle in the stuffed shells. Scatter over the remaining cheese and transfer the pan to the oven. Bake for 20 to 25 minutes, or until the cheese is melted and golden brown. Spoon the remaining pesto overtop and allow the shells to cool slightly before serving scattered with fresh oregano and basil, if using. Add the basil, parsley, Parmigiano-Reggiano, nuts, lemon zest, lemon juice, garlic and extra virgin olive oil to a food processor and blitz until smooth. Season to taste with salt and pepper. Store in a sealed container for up to 1 week in the fridge or 3 months in the freezer. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 44175,"Chipotle Tri-Tip 2 canned chipotle chiles in adobo 4 cloves garlic 2 tablespoons chopped fresh cilantro leaves 1/2 cup olive oil 1/4 cup fresh lime juice 1/2 cup good red wine, preferably Spanish Rioja 3 (3-pound) tri-tip steaks Baguettes, for serving Santa Fe Aioli, recipe follows 4 canned chipotle chiles in adobo 1/2 cup peanut oil 1/2 cup honey 4 tablespoons balsamic vinegar 4 tablespoons brown mustard 1 cup fresh lime juice 4 cloves garlic 2 teaspoons ground cumin 2 teaspoons salt 1/2 cup chopped fresh cilantro leaves, optional Instructions: Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl. Mix well and divide among 3 large resealable bags. Add 1 steak to each bag and refrigerate for 6 to 8 hours.
Heat grill to medium-high and grill steaks for about 10 to 15 minutes on each side, turning halfway through to achieve cross-hatch marks. Remove from grill, tent with foil, and let rest for 15 minutes. Carve into slices with a sharp knife and serve on baguettes with the Santa Fe Aioli.
Combine all ingredients, except cilantro, in a food processor and pulse until aioli is thick and creamy. If you like cilantro, fold it in at the end. ","[Rioja, Tempranillo, Garnacha, Syrah]" 44176,"Vanilla Pecan Pie 1 refrigerated pie crust (from 15-ounce package) 1 package (8 ounces) cream cheese, softened 3 eggs, divided 3/4 cup sugar, divided 4 teaspoons McCormick? Pure Vanilla Extract, divided 1/2 cup light corn syrup 3 tablespoons butter, melted 1/4 teaspoon salt 2 cups pecan pieces, toasted Instructions:

1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 44177,"Philly Cheesesteak Pizzas 3 tablespoons extra-virgin olive oil 1 small onion, halved and thinly sliced 1 Italian frying pepper, thinly sliced
   1 clove garlic, minced 1 pound shaved or very thinly sliced beef 1/4 cup chopped fresh parsley Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
   4 whole-wheat pocketless pitas or prebaked individual-size pizza crusts 2 cups shredded Italian cheese blend, or a mix of shredded mozzarella, provolone and parmesan 1/2 cup pickled sliced sweet or hot cherry peppers Instructions: Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and frying pepper and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic and beef and cook, stirring occasionally, until the beef begins to brown, about 3 minutes. Add the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 1 more minute. Meanwhile, line a baking sheet with foil. Place the pitas on the prepared baking sheet and sprinkle each with 1/4 cup cheese. Top evenly with the beef mixture and the remaining 1 cup cheese. Broil the pizzas until the cheese melts, about 2 minutes. Top with the cherry peppers and cut each pizza into quarters. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44178,"Slow-Cooker Cola-Gochujang Glazed Beef 2 pounds cubed beef chuck stew meat 4 scallions, sliced, dark green parts separated 4 cloves garlic, smashed 1/2 cup cola 3 tablespoons gochujang, plus more for serving 3 tablespoons soy sauce 2 tablespoons packed light brown sugar 1 tablespoon toasted sesame oil 2 teaspoons rice vinegar 3/4 cup white rice (or 2 cups cooked frozen rice) 1 cup kimchi Toasted sesame seeds, small romaine lettuce leaves, diced cucumber, sliced radishes and shredded carrots, for serving Instructions: Combine the beef, white and light green scallion parts and the garlic in a 6- to 8-quart slow cooker. Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth. Pour over the meat and stir well to coat. Cover the slow cooker and cook on low until the meat is very tender, 7 to 9 hours. Stir well, then remove the meat with a slotted spoon to a bowl. Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew. Pour the sauce into a medium skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in the vinegar, then add the beef. Simmer, stirring occasionally, until the meat is coated and the sauce is thick and glossy, about 5 more minutes. Meanwhile, cook the rice as the label directs. Let sit, then fluff with a fork. Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumber, radishes and carrots. Serve as a rice bowl or stuff into the lettuce leaves. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 44179,"Tuna and Kimchee Stew (Kimchi Jjigae) 2 tablespoons unsalted butter 1 clove garlic, coarsely chopped 1/4 onion, chopped One 2-pound container prepared kimchi, roughly chopped and juice reserved One 7-ounce can good-quality tuna packed in oil, such as A's do Mar 8 ounces firm tofu, cut into 1-inch cubes 2 teaspoons fish sauce 1 teaspoon sesame oil 1 teaspoon soy sauce White rice, for serving 2 scallions, roughly chopped Nori, thinly sliced, for garnish Sesame seeds, for garnish Instructions: Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the onions and cook until softened, about 4 minutes. Add the prepared kimchi and juice and 3 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes. Meanwhile, drain the tuna, breaking it into chunks. Add the tuna, tofu, fish sauce, sesame oil and soy sauce and simmer until heated through, for 3 minutes. Serve over rice and top with scallions, nori and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 44180,"Chocolate Egg Cream 1 tablespoon unsweetened cocoa powder 2 1/2 tablespoons sugar 1 tablespoon boiling water 1/2 cup very cold nonfat milk 1 1/2 cups seltzer water (not club soda) 1 pretzel rod Instructions: In a small cup, mix together the cocoa and sugar. Add the water and stir well until a paste is formed. Put the milk in a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be two-toned, chocolate brown on the bottom with white foam on top. Serve with a pretzel rod. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 44181,"Game Bag Stew 1 (12-ounce) can beer 1 small onion, medium dice
   1/4 cup yellow mustard
   3 tablespoons Worcestershire sauce
   2 tablespoons oil
   2 tablespoons brown sugar
   4 cloves garlic, minced or crushed
   6 juniper berries, crushed (optional)
   2 bay leaves
   12 peppercorns or 2 teaspoons ground black pepper
   1 teaspoon salt
   1 teaspoon dried basil 1 teaspoon dried oregano
   2 tablespoons bacon fat or oil 3 to 4 pounds mixture of wild game meat 1 medium onion, medium dice
   2 cups red wine 2 cups stock (game or chicken) 1 teaspoon grated nutmeg 1/2 teaspoon cayenne 2 to 3 carrots, sliced 3 stalks celery, sliced 1/2 pound mushrooms, sliced 2 1/2 cups peeled and cubed potatoes 1 turnip, peeled and cubed Salt Pepper Chopped parsley leaves, for garnish
   Instructions: For the marinade: Whisk all ingredients together. Pour marinade over meat. Marinate meats in the refrigerator for at least 2 hours or overnight. Drain meat, reserving marinade. Strain marinade and set aside.
   To Assemble Stew: Add bacon fat to large Dutch oven over medium-high heat. Add meat and saute until browned, about 8 minutes. Add onions and saute briefly. Deglaze with wine. Add stock and strained marinade. Add nutmeg and cayenne pepper. Add chopped vegetables. Season with salt and pepper, to taste. Cover and bake: 3 hours at 275 degrees F or 2 hours at 300 degrees F or 1 1/2 hours at 350 degrees F. or cook in a slow cooker for 6 to 8 hours. Serve hot, garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 44182,"Grilled Banana Split Pie 12 medium waffle cones (from one 5-ounce box) 12 tablespoons salted butter, melted 3 bananas (ideally slightly underripe)
   2 teaspoons brown sugar
   1 1/2 cups heavy cream
   3 tablespoons confectioners' sugar
   1 tablespoon vanilla extract
   1 1/2 quarts Neapolitan ice cream
   3/4 cup jarred hot fudge sauce 7 maraschino cherries
   6 jarred walnuts in syrup, for garnish
   1 tablespoon rainbow sprinkles, for garnish
   Instructions: Heat a grill or grill pan to high heat. Place a metal baking sheet in the freezer to chill. Put the waffle cones in a large resealable bag or food processor. Crush the cones until ground to the texture of coarse sand. Put the crushed cones in a large bowl, add 10 tablespoons of the melted butter and mix until well combined. Transfer the mixture to a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 30 minutes. Slice the unpeeled bananas in half lengthwise (keep the peels on). Brush the cut sides with the remaining 2 tablespoons melted butter. Sprinkle each with brown sugar, then grill until grill-marked, 3 to 5 minutes. Let cool to room temperature, then peel and slice into 1/2-inch-thick slices. Beat the heavy cream with the confectioners' sugar and vanilla in a chilled large metal bowl until it holds medium-stiff peaks. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use. Using a small ice cream scoop (about the size of a golf ball), scoop out 4 scoops of each flavor from the Neapolitan ice cream and place on the chilled baking sheet. Return to the freezer. Let the remaining ice cream soften up a little, 5 to 10 minutes at room temperature. Using a microwave or a bowl of hot water, slightly warm 1/2 cup of fudge sauce until pourable. Remove the crust from the freezer and spread the fudge on the bottom of the crust, using a spoon or an offset spatula to evenly distribute. Arrange the banana slices in a single layer on top of the fudge layer, pressing gently to adhere the bananas to the fudge. Scoop out the softened ice cream (all 3 flavors) on top of the bananas and, using a large spoon or an offset spatula, spread to cover the bananas, being sure to make the top as smooth as possible. Place the small scoops of ice cream around the outside of the pie, alternating flavors, to create a border. Pipe the center of the pie with stars of whipped cream in a concentric circle, with one large star in the middle. Place in the freezer until the ice cream firms up, at least 4 hours and up to overnight. To serve: Arrange 6 of the cherries on top of the pie, one between every other ice cream scoop. Place the walnuts in between the remaining ice cream scoops. Warm the remaining fudge sauce and drizzle all over the ice cream in concentric circles. Sprinkle the sprinkles around the border of the pie. Place the last remaining cherry in the center. Let sit at room temperature for about 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44183,"Ham-and-Herb Pull-Apart Bread 1 tablespoon olive oil 1 sliced onion 1 teaspoon fresh thyme leaves Kosher salt and freshly ground pepper 1 pound frozen white bread dough, thawed 1/4 cup creme fraeche 3 slices Black Forest ham, chopped 2 tablespoons chopped chives Instructions: Heat the olive oil in a large skillet over medium heat. Add the onion and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes; let cool. Roll and stretch the dough into a 12-inch square on a lightly floured surface. Spread the creme fraeche over the dough. Top with the onion mixture and the ham and chives. Cut the dough into 16 small squares and make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours. Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44184,"Sea Urchin Ceviche with Orange cl de Arbol Sauce 2 cups fresh orange juice 1 shallot, chopped finely 1 tablespoon chopped ginger 1 stalk lemongrass 1 cl de arbol 2 garlic cloves, chopped finely 1 lime, juiced 2 fresh sea urchin 2 fresh cilantro leaves Instructions: In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, cl de arbol and garlic. Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cool. When sauce is cool, add the lime juice. With a pair of scissors cut the top of each sea urchin making sure to discard any shell that might have broken loose in the urchin. With a paring knife, scoop and detach the urchin from the shell. When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 44185,"Italian Wedding Soup with Sausage Meatballs 2 1/2 cups chicken broth 12 to 16 frozen cheese tortellini (about 3 ounces) Two 1-inch chunks Parmesan rind, plus freshly grated Parmesan cheese for garnishing 1 large or 2 small sweet Italian sausage links (about 5 ounces), casing removed and meat rolled into small meatballs (about 1 teaspoon each) 1 cup thinly sliced escarole Freshly ground black pepper and extra-virgin olive oil, for garnishing Instructions: In a medium (32-ounce) reusable oven-safe silicone container, combine the chicken broth, tortellini, Parmesan rinds and sausage. Seal the container tightly and freeze until ready to use, up to 3 months. Preheat the oven to 400 degrees F. Unzip the container seal one-fourth of the way (so it is three-fourths of the way closed) and place the container standing up on a baking sheet. Bake until the sausage is cooked through and the broth is simmering slightly, 45 to 50 minutes. Open the container carefully. Remove and discard the Parmesan rinds. Add the escarole and gently stir. Ladle the soup into 2 bowls, evenly distributing the tortellini, escarole and meatballs. Garnish with pepper, a drizzle of olive oil and grated Parmesan cheese. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 44186,"Butternut Squash Tamales 2 cups diced butternut squash 3 cups vegetable broth 1/2 cup chopped scallion, (white and green) 1 bunch or 6 scallions 1 tablespoon canned chipotle en adobo sauce (chiles for filling) 2 cloves garlic, minced 2 teaspoon kosher salt 1 teaspoon ground cumin 3 cups masa harina, preferably Colombian such as Pan Harina 3/4 cup extra-virgin olive oil 1/2 cup vegetable oil 2 tablespoons extra-virgin olive oil 1 small bunch scallions, (white and green) finely chopped, about 1/2 cup 4 cloves garlic, minced 2 chipotle chiles in adobo, sliced 1 teaspoon ground cumin 2 teaspoon kosher salt 1/2 cup Spanish olives with pimentos, chopped 1/2 cup golden raisins 1/4 cup capers 1 cup vegetable broth 1 scant teaspoon finely grated orange zest 1/2 cup chopped fresh cilantro About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft) Hot sauce for serving, optional Instructions: For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove the squash with a slotted spoon, and reserve the broth. Set aside half of the squash for the filling, then mash the remaining squash is a large bowl. Mix in the masa with a fork. Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside. For filling: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat. To assemble: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales. Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired. Halloween 2008 Web ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 44187,"cl-Rubbed Steak with Creamed Corn 1 tablespoon ancho cl powder 2 teaspoons sugar Kosher salt and freshly ground pepper 1 1/2 pounds flank steak 2 tablespoons extra-virgin olive oil 1 white onion, diced 2 Cubanelle or banana peppers (or 1 large green bell pepper), seeded and diced 2 cups frozen corn 1 5-ounce can evaporated milk (about 2/3 cup) 3 scallions, thinly sliced Lime wedges, for serving Instructions: Preheat the broiler. Combine the cl powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper. Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 44188,"Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze 3 tablespoons ground coriander 3 tablespoons ground ginger 3 tablespoons light brown sugar 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons kosher salt 2 tablespoons habanero powder 1 tablespoon dry thyme 2 teaspoons coarse black pepper 2 teaspoons ground cinnamon 2 teaspoons ground allspice 2 teaspoons ground cloves 1 1/2 cups red wine vinegar 1 1/2 cups white wine vinegar 3 cups sugar 1 habanero cl, chopped 1/2 cup coarsely chopped fresh mint leaves Salt Chicken 2 pounds chicken thighs, legs and breasts, skin on and bone in Canola oil Instructions: Combine all ingredients in a medium bowl. Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature. Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately. ","[Rioja, Pinotage, Shiraz, Tempranillo]" 44189,"Jenny Debell's Snickerdoodles 1/2 pound (2 sticks) margarine, or 1/4 pound (1 stick) margarine and 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 eggs, at room temperature 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons sugar 2 to 4 teaspoons ground cinnamon Instructions: To make the cookies: Place the margarine and sugar in the bowl of a mixer fitted with a paddle and mix until smooth. Scrape down the sides of the bowl and add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add the flour, cream of tartar, baking soda, and salt and mix until everything is well incorporated. Cover with waxed paper or plastic wrap and refrigerate at least 2 hours or freeze up to 2 weeks. To make the cinnamon sugar: Place the sugar and cinnamon in a small bowl and mix to combine. Preheat the oven to 400 degrees. To form the cookies, break off small pieces and roll into 1-inch balls. Roll the balls in the cinnamon sugar and place on an ungreased cookie sheet. Transfer to the oven and bake until just barely golden, about 8 to 10 minutes. For crisper cookies, cool on the cookie sheet. For softer cookies, cool for 2 minutes and then remove to a rack. Cool the cookie sheet between batches. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 44190,"Apple Crisp Bread Pudding 1/2 cup raisins 1/3 cup apple brandy 2 Fuji apples 1 tablespoon lemon juice 4 large eggs 3 cups half-and-half 3/4 cup sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 2 teaspoons vanilla extract 4 tablespoons unsalted butter, melted and cooled 14 Dunkin' Donuts Old Fashioned Cake Donuts 3/4 cup unbleached all-purpose flour 6 tablespoons brown sugar, packaged 1/4 teaspoon salt 1/2 cup old fashioned rolled oats 1/2 cup (1 stick) cold unsalted butter, cut into pieces
Apple Brandy Sauce, recipe follows Confectioners' sugar, for dusting Spiced Cream, recipe follows, optional Fresh mint sprigs, for garnish
1/2 cup (1 stick) unsalted butter 1 cup sugar 1 cup heavy cream 1/3 cup apple brandy 2 egg yolks, lightly beaten Pinch salt 1 cup heavy cream 3 tablespoons confectioners' sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Generously butter the cups of 2 large muffin pans. (You will need 12 muffin cups.) Set aside. Gently simmer the raisins and brandy in a small saucepan over low heat. Remove from the heat and set aside. Peel, core and cut the apples into 1-inch chunks. Add them to a small bowl and toss with the lemon juice. Set aside. In large bowl, whisk the eggs, half-and-half, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined. Cut the donuts into 1-inch pieces. Add the donuts to the bowl with the egg mixture. Press the donuts down into the liquid to cover completely and let soak for 15 minutes while you prepare the crumb topping. To make the crumb topping. Add the flour, brown sugar, salt, oats, and butter to a small bowl. Using an electric mixer, on medium-low speed, beat the mixture until crumbly. Set aside. Stir the apples and the raisins with the brandy into the soaked donuts. (Make sure the donuts have soaked up most of the liquid before adding the apples.) Evenly divide the custard among the muffin cups. Sprinkle each custard with the crumb topping. Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 minutes. Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 minutes. To serve: Spoon the Apple Brandy Sauce on dessert plates and arrange each pudding on the sauce. Lightly dust with confectioners' sugar. Garnish each pudding with a dollop of Spiced Cream, if using, and a sprig of mint. Serve immediately. In a medium saucepan melt the butter over medium-low heat. Add the sugar and stir until combined. Whisk in the heavy cream, brandy, egg yolks and salt. Cook until the sauce has thickened, about 2 to 3 minutes, whisking constantly. Do not let the sauce come to a boil. Remove from the heat and let cool slightly. Serve warm with the Apple Crisp Bread Pudding. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44191,"Oatmeal Biscuits with Apple Butter Yogurt 2 cups all-purpose flour 1 1/2 cups old-fashioned oats
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon cinnamon
8 tablespoons (1 stick) cold butter, cut into chunks, plus 4 tablespoons butter, melted 1/2 cup whole milk
2 cups low-fat vanilla yogurt
1 cup apple butter
2 Gala or Honeycrisp apples, chopped
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Combine the flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. With your hands, cut in the butter until the butter resembles small pebbles. Make a well in the center of the mixture and pour in the milk. Mix until a dough starts to form, then knead gently, 4 to 5 times, until smooth. Pat the dough out to 1-inch thick. Cut out biscuits, using a 2-inch biscuit cutter, and transfer to a baking sheet. Brush the biscuits with the melted butter. Transfer to the oven and bake until golden brown, 18 to 20 minutes. Remove from the oven and allow the biscuits to cool for 5 minutes. Meanwhile, mix together the yogurt and apple butter in a bowl. Top the biscuits with apple butter yogurt and chopped apples. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44192,"Backyard Rib-Eye Barbecue 4 pitted dates 1/4 cup red wine vinegar 2/3 cup water 1/4 cup A.1. Original Sauce 6 spring onions 1 each yellow squash and zucchini, sliced at an angle 1 each yellow squash and zucchini, sliced at an angle
1 fennel bulb (with stalk and fronds), sliced in half
1 fennel bulb (with stalk and fronds), sliced in half 3 Tbsp. extra virgin olive oil, divided 2 boneless beef rib-eye steaks (2 lb.), 1 inch thick 1-1/2 Tbsp. black pepper, divided 1/8 tsp. salt 4 sea scallops Zest and juice from 1 lemon 1 large tomato, sliced Instructions: HEAT grill to high heat.
BRING first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool.
COMBINE squash, zucchini, onions and fennel in large bowl. Add 1 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 5 to 7 min. or until vegetables are crisp-tender, turning occasionally. Remove from grill.
RESERVE 1 Tbsp. of the remaining oil for later use. Brush steaks with remaining oil; season with 1 Tbsp. pepper and salt. Grill 8 to 10 min. on each side or until steaks are medium doneness (160F). Transfer to cutting board.
TOSS scallops with 1 tsp. of the reserved oil; season with remaining pepper. Grill 2 min. on each side or until opaque. Remove from grill.
CUT fennel bulb into thin slices; place in medium bowl. Chop enough of the fennel fronds to measure 2 Tbsp. Add to sliced fennel along with the squash, zucchini, lemon zest, juice and remaining oil.
PLACE 2 onions in food processor with date mixture; process until smooth.
CUT steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 44193,"Bowl of Shame 1 boneless chicken thigh 1 quart Bok a Bok Brine, recipe follows 1/2 cup cornstarch
1 quart Bok a Bok Batter, recipe follows Oil, for frying 6 ounces Bok a Bok Kimchi Cheese Sauce, recipe follows 1 1/2 cups cooked medium pasta shells
1/4 cup cabbage kimchi
1 teaspoon Korean red cl powder
12 potato tots
Salt and pepper 1 poached egg
3 tablespoons Bok a Bok 4-Chili Hot Sauce, recipe follows 1 tablespoon chopped green onions
1 teaspoon crispy onions
1 teaspoon crispy garlic
Crispy shallots, for garnish 1 tablespoon coriander seeds 1 tablespoon fennel seeds
1 tablespoon black peppercorns
1/2 tablespoon granulated garlic
1/2 tablespoon granulated onion
2 bay leaves
1/4 cup kosher salt
1/4 cup granulated sugar
1 quart kosher salt 1 quart granulated sugar
12 quarts very hot water
2 cups cornstarch 3/4 cup rice flour
1/4 cup gluten-free flour
2 tablespoons vodka
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup milk 1/2 cup cabbage kimchi plus 1/4 cup kimchi juice
1/4 cup Korean cl powder
1/4 cup gochujang
1 tablespoon sodium citrate
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon kosher salt
2 cups shredded Cheddar
2 cups canola oil 1/2 cup Korean cl powder
2 teaspoons salt
4500 grams (9.9 pounds) Fresno chiles, stems cut off 4200 grams (1.1 gallons) apple cider vinegar 3600 grams (7.9 pounds) red bell peppers, stems cut off 2300 grams (2.4 quarts) white distilled vinegar 2150 grams (2.3 quarts) mirin 500 grams (1.1 pounds) brown sugar 450 grams (15.9 ounces) dried garlic 225 grams (7.9 ounces) kosher salt 30 grams (1.1 ounces) cayenne 30 grams (1.1 ounces) dried habanero powder Instructions: Cover the chicken thigh in Bok a Bok Brine and refrigerate for 24 hours. Dredge the chicken thigh in cornstarch. Dip the dredged thigh into the Bok a Bok Batter, making sure to coat it thoroughly. Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes. Heat Bok a Bok Kimchi Cheese Sauce in a small stainless-steel saucepot over medium heat, stirring constantly so as to not burn it. Drop pasta shells into boiling water to heat through. Drain off the water from the noodles and add the noodles to the cheese sauce. Add kimchi and red cl powder to the mac 'n' cheese and stir. Drop potato tots in the fryer and cook until golden brown. Toss in salt and pepper. Put 1 cup kimchi mac 'n' cheese in a serving bowl. Top with tots, then chop the crispy thigh and pile that on top. Add poached egg and top it with Bok a Bok 4-Chili hot sauce. Top it with a ladle of cheese sauce, green onions, crispy onions, crispy garlic and crispy shallots. For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar. Add 2 quarts cold water and mix completely. For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week. Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days. Combine milk, kimchi and kimchi juice, cl powder, gochujang, sodium citrate, granulated garlic and onion, salt and 1/2 cup water in a small pot and bring to simmer over medium heat. Add Cheddar gradually, blending each addition with an immersion blender or whisk until melted and completely smooth. Cool sauce in refrigerator or use immediately. For the Bok a Bok chili oil: Combine oil, cl powder and salt in a pot and bring to a boil. Turn off heat and cool oil. Reserve 2 cups for the 4-chili hot sauce; set aside the remaining oil for another use. For the 4-chili hot sauce: Combine the reserved 2 cups Bok a Bok chili oil with the Fresnos, apple cider vinegar, bell peppers, white vinegar, mirin, brown sugar, dried garlic, salt, cayenne, habanero powder and 1000 grams water in a large stockpot and bring to a boil over medium heat. Reduce heat and simmer for 35 minutes. Blend until smooth with a stick blender. Pass sauce through a mesh strainer with a ladle and chill in walk-in or ice bath. Store in fridge for up to a week. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 44194,"Caramelized Onion and Bacon Pull-Apart Bread 1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice 3 large onions, thinly sliced (about 8 cups) 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
4 ounces smoked Gouda, shredded
4 ounces mozzarella, shredded
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.) Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy. Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet. Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 44195,"Blackstone Classic Smash Burgers 1/4 cup ketchup 1/4 cup mayonnaise 2 tablespoons yellow mustard 2 dill pickles, 1 chopped and 1 sliced into rounds 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Kosher salt and freshly ground pepper 1 1/2 pounds ground beef, 80/20 Unsalted butter, softened, for brushing 4 large hamburger buns, split 1 small white onion, diced 4 slices American or Cheddar cheese 4 slices tomato 4 lettuce leaves Instructions: Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone? Griddle Cooking Station and preheat for 10 minutes. Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside. Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers. Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute. Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 44196,"Canned Orange Date Nut Bread 8 ounces pitted dates, cut into small pieces 1/2 cup chopped pecans 1 orange, zested 2 tablespoons plus 2 cups cake flour (not self-rising) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 cup butter (1/2 stick), softened 1 cup sugar 1 egg 1 cup orange juice Instructions: Preheat the oven to 350 degrees F. In a small bowl mix together the dates, pecans, and orange zest; then toss with 2 tablespoons of flour to coat. In another bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, and salt. In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the sugar and continue to mix; then add the egg and mix until incorporated. Working in 3 batches, alternately add the flour mixture and orange juice, mixing well after each addition. Stir in the flour-coated nut mixture. Spoon the batter into the cans, filling them 3/4 full. Transfer the cans to a sheet pan and bake until puffed, golden brown, and firm, about 50 minutes. Let the bread cool in the cans for 5 minutes before unmolding, or let them cool completely in the cans and wrap as a gift. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44197,"Pesto and Pasta 1/4 pound Rotelle pasta 6 tablespoons pesto 2 cups tomato sauce 1/4 cup cream Instructions: Cook Rotelle according to package directions. Drain and add 3 tablespoons of pesto. Toss to coat. Set aside. In saucepan combine remaining pesto and tomato sauce. Stir until mixed. Add cream and stir well. Pour over pasta and serve.; ","[Chardonnay, Vermentino, Sauvignon Blanc]" 44198,"Festive Cranberry Cream Cheese Squares Crisco? Original No-Stick Cooking Spray 2 cups Pillsbury BEST? All Purpose Flour 1 1/2 cups oats 3/4 cup firmly packed brown sugar, plus 1 tablespoon, divided 1 cup butter, softened 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 large eggs 1 (27 oz.) jar None Such? Ready to Use Mincemeat 2 tbsps. cornstarch 1 (16 oz.) can whole berry cranberry sauce Instructions: HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray. BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan. BAKE 15 minutes or until lightly browned. BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat. COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture. BAKE 40 minutes or until golden. Cool. Chill. Cut into squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44199,"Banana Bread Napoleon Nonstick cooking spray 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon fine salt 4 soft, very ripe bananas (about 13 ounces) 1 cup granulated sugar 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs Banana chips, for serving, optional
6 ounces cream cheese, at room temperature 1 1/2 cups confectioners' sugar, sifted
3/4 cup sour cream 1/3 cup heavy cream Instructions: For the banana bread: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, allowing for a 1-inch overhang at each long end. Spray the parchment with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft. Turn the speed to medium-low and add the granulated sugar, oil, vanilla and eggs and mix until the bananas are pureed and the mixture is smooth. Turn the speed to low and add the flour mixture to the banana mixture in 2 additions, mixing well between them. Mix until just combined. Spread the batter out in an even layer in the prepared baking sheet using a spatula, and tap the pan against the countertop once to remove air bubbles. Bake until a toothpick inserted into the center comes out clean and the bread is golden and pulls away from the pan, 22 to 25 minutes. Let cool in the pan 15 minutes. Remove the bread using the parchment overhang to a baking rack to cool completely, 30 minutes.
For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened, 1 minute. Add the confectioners' sugar in 2 batches, beating on low speed until combined after each addition, 1 minute. Turn the speed to medium and add the sour cream and heavy cream and beat until smooth, silky and well-combined. Transfer to a resealable plastic bag and chill. For assembling the napoleons: Transfer the bread with its parchment to a large cutting board. Using a ruler to get a straight edge, trim 1/4-inch from all the edges. Cut the bread into thirty-five 3-by-1 1/2-inch rectangles (cut every 3 inches along the length and 1 1/2 inches along the width.). Line the rectangles up vertically on a cutting board. Cut the corner off of the bag of frosting, and pipe a zigzag of frosting over each of the pieces. Stack 2 banana bread and frosting layers upon each other. Repeat with the remaining layers of bread and frosting to make seventeen 2-layer napoleons (you will have one unpartnered piece of cake left over). Top each napoleon with a banana chip, if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44200,"Peanut Butter Pudding with Bananas 2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon kosher salt 1 large egg 1 tablespoon unsalted butter 1 tablespoon pure vanilla extract 1/2 cup smooth peanut butter About cup chopped banana, plus more for garnish Chopped roasted and salted peanuts for garnish Instructions: Bring 1 cup of the milk to a boil in a medium saucepan over medium heat. Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg. When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the peanut butter. Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the banana. Cover with plastic wrap and refrigerate until fully set, about 2 hours. Right before serving, garnish with more bananas and chopped peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 44201,"Fried Pepper \Wet\ Sandwich 1/3 cup olive oil 6 large Italian frying peppers, stemmed and seeded, but left whole Salt and pepper Extra virgin olive oil, to taste 1 loaf Italian bread, 14 to 16 inches in length Instructions: In a large, deep skillet set over moderate heat, heat the oil. Add the peppers and salt and pepper to taste, and fry, turning frequently, until the peppers are browned and soft. As the peppers soften, gently crush them into the oil with the back of a large spoon and continue to fry until they're very soft, 6 to 8 minutes. Transfer the peppers to a bowl and let them cool to room temperature. Season with additional salt and pepper and, if desired, drizzle with extra-virgin olive oil. Split the loaf in half lengthwise leaving one side hinged, and remove some of the inner crumb. Spoon the peppers with some of their liquid onto the Italian loaf and cut into 4 sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44202,"Dried Fruit Stuffed Pork Loin 1/4 pound dried apricot halves 1/4 pound dried figs 1/3 cup golden raisins 1/2 cup apple juice 1 cup chicken broth, low sodium 4 fresh sage leaves 2 tablespoons butter 1 teaspoon ground ginger 2 garlic cloves 1 tablespoon lemon juice Salt and pepper, to taste 3 pounds pork loin, boneless Vegetable oil Fresh herbs, such as parsley, sage, rosemary and thyme Instructions: In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44203,"Herb Buttered Noodles 12 ounces egg noodles 2 tablespoons chopped flat-leaf parsley 1 teaspoon chopped thyme leaves 2 tablespoons unsalted butter, room temperature Kosher salt and freshly cracked black pepper Instructions: Cook the noodles according to package directions in a large pot of salted boiling water. Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44204,"Italian Sausage Soup Supper and Pasta Morph 1 pound Italian sausage 2 medium onions, peeled and cut into chunks 2 small fennel bulbs, fennel fronds removed, cored, and thinly sliced 2 cloves garlic, minced 1/4 teaspoon fennel seed 4 cups low sodium chicken broth 1 (14-ounce) can Italian plum tomatoes and their juice 1 cup uncooked small pasta such as tubetinni 1 (14-ounce) can canellinni beans, drained and rinsed 1/2 cup loosely packed, roughly chopped Italian parsley leaves Coarse ground salt and cracked pepper Pasta Morph, recipe follows 1 pound pasta, cooked to al dente, reserve 1 cup cooking water Reserved sausage, onion, and fennel mixture Salt and coarsely ground black pepper 1/2 cup unseasoned bread crumbs 1/4 cup finely grated Parmesan Instructions: Remove the sausage from the casing. Place in a large soup pot or Dutch oven. Turn heat to medium, cook, stirring constantly until browned, about 5 to 7 minutes. Drain on paper towels to remove excess fat. Add onions, fennel, garlic and fennel seeds, toss to combine. Cover and cook, stirring every few minutes until fennel and onions begin to soften, about 12 to 15 minutes. At this point remove 1/2 of the mixture and reserve it for the Pasta Morph. Add chicken broth and tomatoes to the remaining sausage/fennel mixture. Break tomatoes apart with spoon. Bring to a boil, add pasta. Bring back to boil again, reduce to a strong simmer. Cook 8 minutes or until pasta is almost done. Add cannelinni beans and parsley. Cook until flavors have come together and pasta is cooked through. Taste and adjust seasoning with salt and pepper. Toss the pasta and reserved sausage mixture in a large bowl. Add heated pasta water, a little at a time, until a sauce consistency is achieved. Season with salt and pepper, to taste. Top with bread crumbs and cheese. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 44205,"Simple Green Salad with Champagne Vinaigrette 1 cup cherry tomatoes, halved or quartered if large 1/4 cup thinly sliced red onion
1 small head green leaf lettuce, torn or cut into bite-size pieces
1 small head red leaf lettuce, torn or cut into bite-size pieces
1 orange, yellow or red bell pepper, thinly sliced
1/2 seedless cucumber, quartered lengthwise and sliced
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions: Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl. In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper. Toss the salad with vinaigrette and season with additional salt and pepper as needed. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44206,"Classic Mexican Fried Beans with Onions and Garlic 2 tablespoons vegetable oil, lard, bacon or chorizo drippings 1 medium white onion chopped 4 garlic cloves, peeled and finely chopped 4 cups undrained, seasoned cooked beans, slightly warm Salt, to taste 1/2 cup crumbled Mexican queso fresco, queso anejo, pressed, salted farmers cheese, dry feta or Parmesan, for garnish Tortilla chips, for garnish Instructions: In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44207,"Chicken with Black Pepper Lemon Marinade Juice of 1 lemon 2 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon black peppercorns, crushed 4 chicken breasts, skinless and boneless Salt Instructions: In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44208,"Arugula and Fennel Salad 1 large fennel bulb 1/2 red onion 1 bunch arugula 3 tablespoons extra-virgin olive oil 1 lemon, juiced Kosher salt and freshly ground black pepper 1 small piece Parmigiano-Reggiano Instructions: Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44209,"Stuffed and Roasted Rack of Veal 1 cup cooked spinach, chopped 3 egg yolks 1/2 cup ricotta cheese 1/2 cup bread crumbs 1/4 pound Italian genoa salami, chopped 3 cloves garlic, chopped 1 teaspoon salt 1 teaspoon ground black pepper 1 (6 bone) rack of veal or other veal roast 1/4 cup olive oil 1 tablespoon salt 1 tablespoon ground black pepper Instructions: Preheat an oven to 425 degrees. In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic, 1 teaspoon salt and pepper. Mix well and as smooth as possible. Set aside. Make a pocket in the rack into which the stuffing will go by using a very sharp knife to make an incision in the center of the eye of the rack. Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side. Remove the knife and insert the handle of a wooden spoon. Work the spoon handle back and fourth to create a pocket or gap that runs from one end of the rack to the other. Place the stuffing into a pastry bag fitted with a plain tip. Insert the pastry bag in the pocket of veal and gently squeeze the bag. Using the wooden handle again push the stuffing down as far as it will go and work the stuffing down into the meat until it reaches the unopened end of the rack. Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely. When the rack is ready to cook rub it with the olive oil and season with salt and pepper. Place the rack into a roasting pan and cook for 30 minutes before turning the temperature down to 350 degrees and cook and additional 1 hour and 20 minutes. A meat probe should read 150 degrees before you remove it from the oven. Let rest for 20 minutes before carving. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 44210,"Chili-Beans 4 slices thick-cut apple smoked bacon, diced 3/4 pound beef chuck, cut into 1/2-inch cubes 1 tablespoon chipotle chili powder 1 teaspoon ground cumin 1 tablespoon Emeril's Southwest Seasoning, recipe follows 2 medium onions, diced 1/2 red bell pepper, diced 1 tablespoon minced garlic 1/4 teaspoon dried Mexican oregano 1 (14-ounce) can petite diced tomatoes, with juices 4 cups beef broth 3 cups water, plus more if needed 1 pound dried pinto beans, rinsed and picked over 3 1/2 tablespoons light brown sugar 2 tablespoons ketchup 1 teaspoon prepared yellow mustard 1 tablespoon garlic powder 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano 1 tablespoon ground coriander
1 teaspoon cayenne pepper Instructions: In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chuck, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes, broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours. (Note: add more liquid if the sauce gets too thick before the beans are tender.) When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer. Serve hot. Combine all ingredients thoroughly. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 44211,"Chocolate and Strawberry Stuffed French Toast 3 eggs 1 1/4 cups nonfat milk 1/2 teaspoon vanilla extract 1/4 cup part-skim ricotta cheese 8 slices of whole-wheat sandwich bread, crusts removed 1 (8-ounce) container strawberries, hulled and sliced 4 teaspoons bittersweet chocolate chips Cooking spray 2 teaspoons confectioners' sugar Instructions: In a large bowl, whisk together the eggs, milk and vanilla. Set aside. Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a \sandwich. Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the \sandwiches\ into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted. Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar. ","[Merlot, Pinotage, Zinfandel, Moscato]" 44212,"Gluten Free Pecan Cranberry Tart 1? cup finely ground Crunchmaster Original Multi-Seed Crackers (Crust) 1 ? cup roasted pecan halves, divided (Filling) 2/3 cup sugar (Filling) 1/3 cup dark corn syrup (Filling) 2 tsp. vanilla extract (Filling) Pinch of salt (Filling) 4 tbsp. sugar (Crust) ? tsp. salt (Crust) 3 eggs (Filling) 2 tbsp. cider vinegar (Filling) 1 tbsp/ butter, melted (Filling) 4 tbsp. butter , melted (Crust) ? cup dried cranberries chopped (Filling) 1 tbsp. tahini (sesame paste) Instructions: Roast pecans 5-10 minutes at 350F. Remove from oven and cool. Preheat oven to 350F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened. Press crumb mixture firmly into a 9\ deep dish pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly. Bake the tart about 30-35 minutes at 350F. Filling will become golden. Cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44213,"Cafe au Lait Pots de Creme 3/4 cup milk 1/2 cup cream 2 tablespoons sugar 2 tablespoons light brown sugar 1 tablespoon instant espresso (or coffee) powder 1 teaspoon vanilla extract Pinch salt 1 egg, plus 2 egg yolks Instructions: Preheat the oven to 325 degrees F. Heat the milk, cream, sugars, espresso, vanilla and salt in a medium saucepan over low heat until just boiling. Remove from heat. Whisk the egg and yolks in a measuring cup and temper by mixing in a small amount of the cream mixture into the eggs before adding the rest of the cream mixture. Pour into 4 (4-ounce) ramekins and arrange on a baking dish. Fill the baking dish halfway with very hot water but not boiling, being careful not to splash water into the ramekins. Put in the oven and bake until the edges are set, but the center is still a little wobbly, about 20 to 25 minutes. Remove immediately from the water bath to a baking dish filled with ice to chill quickly. Keep refrigerated until serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 44214,"Shrimp and Scallops with White Bean and Herb Sauce 1/3 cup finely chopped onion 1 garlic clove, minced 2 tablespoons olive oil 1/4 cup dry white wine 1/4 cup packed fresh parsley leaves 1/4 cup packed fresh basil leaves 1 cup drained rinsed canned cannelini (white) beans 1/4 cup chicken broth 10 medium shrimp (about 6 ounces), shelled and deveined 1/4 pound bay scallops Instructions: In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes. In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44215,"Oven Fries 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges 1/4 cup extra-virgin olive oil Kosher salt 2 tablespoons chopped parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano Instructions: Preheat the oven to 425 degrees F. Preheat a baking sheet in the hot oven for at least 5 minutes. While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44216,"Make-Ahead Ham and Caprese Picnic Sandwich 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1 large beefsteak tomato, cut into 6 slices One 10- by 5-inch loaf of ciabatta 3/4 pound prosciutto cotto (Italian cooked ham) 8 ounces fresh mozzarella, drained and sliced 1 cup basil chiffonade Instructions: Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside. Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else. Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap. Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 44217,"Asian Salmon Cakes with Sesame-Wasabi Cream 2 cups leftover coarsely flaked salmon 2 tablespoons seasoned dry bread crumbs 1 large egg, lightly beaten 1 tablespoon chopped fresh cilantro leaves 1 teaspoon ground cumin 6 tablespoons light mayonnaise, divided 2 teaspoons toasted sesame oil 2 teaspoons wasabi paste 1 tablespoon olive oil Instructions: In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick. In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside. Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side. Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44218,"Blondies 3/4 cup unsalted butter (1-1/2 sticks), plus more for the preparing the pan 1 1/2 cups light brown sugar 2 large eggs, beaten 3/4 teaspoon vanilla extract 2 1/4 cups all-purpose flour, plus more for preparing the pan 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt About 1/2 cup chocolate, butterscotch or white chocolate chips (optional) Instructions: Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 44219,"Sauteed Moi, Grated Turnips, Cilantro, Tomato, Wilted Watercress, and Manoa Lettuce, Dried Shrimp Nage 1 ounce olive oil 2 ounces dried shrimp, chopped 1/4 cup diced onion 1/4 cup diced celery 1/4 cup diced carrots 2 cups water 1 1/2 cups grated turnips (daikon) 2 tablespoons minced cilantro 1 tomato, diced Six 3-ounce moi fillets, scaled 1 bunch watercress, chopped 2 heads Manoa lettuce Instructions: In a stock pot, heat oil to medium high temperature then add dried shrimp into pot stir until oil coats shrimp, about 2 to 3 minutes. Then, add onion, celery, and carrots to mixture and saute for another 5 minutes, or until slightly translucent. Add water and bring to a boil. Lower heat to a simmer, and cook for 20 to 25 minutes. Strain. Place strained mixture over low heat in a saucepan. Add daikon, cilantro and tomato and cook just until ingredients are heated through. Reserve. Method for moi: Place a nonstick pan over low heat and coat with olive oil. Place fillet, skin side down, in the pan and cook until golden brown. Turn fish over and cook until cooked through and golden brown. On medium high heat saute watercress and Manoa lettuce in olive oil for 5 to 10 seconds, just to wilt. Place greens in the middle of a plate and top with sauteed moi. Pour the shrimp nage around fish and greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44220,"Chocolate Cheesecake 1 1/3 cups graham cracker crumbs 1/2 stick butter 1 tablespoon cocoa 6 ounces bittersweet or semisweet chocolate, chopped small 2 1/2 cups cream cheese 3/4 cup superfine sugar 1 tablespoon custard powder 3 large eggs 3 large egg yolks 2/3 cup sour cream 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water 3 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon dark corn syrup Special equipment: 9-inch springform pan Instructions: Preheat the oven to 350 degrees F. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter. Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve. To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 44221,"Root Vegetable Gratin 2 large russet potatoes (about 1 1/2 pounds), peeled
1 large golden beet (about 1 pound), peeled
1 large fennel bulb (about 12 ounces), trimmed
2 large parsnips (about 10 ounces), peeled 2 teaspoons kosher salt
1 1/2 cups heavy cream 1 1/2 cups shredded Parmesan cheese (6 ounces) Freshly ground black pepper Instructions:

1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44222,"El Sol Bakery's Empanadas 1 cup all-purpose flour 3/4 cup vegetable shortening 1/2 cup sugar Salt 1 cup cold water 1 egg, beaten, for egg wash Favorite fruit pie filling Instructions: Preheat the oven to 350 degrees F. Make a flour well. In the center add shortening, sugar, salt and water. With hands, mix all ingredients together, kneading until the texture resembles soft but not sticky dough. Lightly grease sheet pan and divide dough into 6 even balls. Flour a working surface and rolling pin. Roll out each ball into an oval shape and pour 2 tablespoons of your favorite fruit pie filling on half of the oval shape. Fold and seal the sides with a fork. Lightly brush egg on topside of empanada. Place empanadas on lightly greased pan. Place in oven and bake for 15 to 18 minutes or until golden light color. Cool slightly on rack before serving. ","[Malbec, Tempranillo, Garnacha, Barbera]" 44223,"Mango Mousse Parfaits 1/4 cup sugar 3 large ripe mangoes, peeled, pits removed and chopped
   A pinch of ground cardamom A pinch of ground fennel 3 egg whites 1 cup 35-percent whipping cream 1/2 teaspoon cardamom seeds 1/2 teaspoon fennel seeds Chopped pistachios, for garnish Instructions: Heat the sugar and 1/4 cup water in a medium saucepan over medium heat and cook until the sugar has dissolved, about 3 minutes. Add the chopped mangoes and let steep for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
   In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream. Refrigerate until cold.
   Grind the cardamom and fennel seeds in a mortar and pestle and stir into the reserved mango puree. Fill the bottom half of each of 3 martini glasses or parfait cups with the puree and then fill the rest of the way with the chilled mango mousse. Garnish with a sprinkle of pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44224,"Scampi Chicken Wings 10 jumbo chicken wings Liquid shortening, for deep-frying 6 tablespoons (3 ounces) butter, melted 1 tablespoon garlic powder
   1 tablespoon grated Parmesan cheese
   1 tablespoon dried parsley
   2 stalks celery, cut into sticks
   Ranch dressing, for serving
   Instructions: Drop the wings in a deep-fryer filled with enough liquid shortening to completely cover the wings. Fry at 350 degrees F until the wings float, approximately 10 minutes. Cook until the wings are cooked through, no longer pink at the bone and the juices run clear, an additional 2 minutes. Combine the melted butter, garlic powder, Parmesan cheese and parsley in a large mixing bowl. Add the wings to the bowl and toss until fully coated. Serve with celery and ranch dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44225,"Heavenly Creme Filled Cupcakes Baking spray 2 cups all-purpose flour 2 cups granulated sugar 1/4 teaspoon salt 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 whole eggs 2 sticks butter 4 tablespoons (heaping) cocoa powder 1 cup boiling water 1 cup heavy cream 6 tablespoons corn syrup 8 ounces bittersweet chocolate 2 teaspoons vanilla extract 1 stick butter 1/2 cup shortening, such as Crisco 4 cups powdered sugar 1/8 teaspoon salt 1/4 cup whole milk 1 1/2 teaspoons vanilla extract Instructions: For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray. To make the cake batter, combine the flour, granulated sugar and salt. Set aside. In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside. In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat. Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine. Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack. For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly. For the creme filling: Whip together the butter and shortening until light and fluffy. Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip. When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat. Let them set before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 44226,"Tony's Chocolate Pecan Pie 3 tablespoons butter, melted 3 eggs, beaten 3/4 cup brown sugar 2 tablespoons flour 1 teaspoon vanilla extract 3/4 cup dark corn syrup 3 tablespoons bourbon liquor 1 1/2 cups pecan halves 1/2 cup mini milk chocolate morsels One 9-inch unbaked pie shell Homemade Whipped Cream, recipe follows 1 cup heavy cream 4 tablespoons confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted. Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell. Place on a sheet tray and bake for 50 to 60 minutes. When ready to serve top with a dollop of Whipped Cream. Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 44227,"Chocolate Orange Mousse with Raspberries 1 1/2 cups whipping cream 1 1.4-ounce box instant chocolate pudding 2 tablespoons orange liqueur (recommended: Grand Marnier) 2 (3.5-ounce) containers chocolate pudding cups (recommended: Hunt's) 6 ounces fresh raspberries or strawberries Heart Shaped Chocolate Garnish, optional, recipe follows Chocolate shell ice cream topping Instructions: In a medium mixing bowl, beat together cream and pudding mix until soft peaks form. Add the orange liqueur and pudding cup and beat until stiff. Transfer to large resealable bag. Snip off 1 of the bottom corners and pipe into wine glasses or martini glasses. Serve garnished with fresh raspberries or strawberries and Heart Shaped Chocolate Garnish, if desired. Cover a baking sheet with parchment paper. Place in freezer for at least 30 minutes to chill. Holding heart shaped cookie cutter down, pour a very thin layer of Chocolate Shell ice cream topping into form. Hold for 5 seconds to set. Working quickly, repeat to make as many hearts as desired. Place in freezer until ready to serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 44228,"Ragout of Roasted Yukon Gold Potatoes and Artichokes 1 pound baby artichokes 1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled 1/2 cup olive oil 4 tablespoons butter 2 tablespoons sliced garlic 2 cups chicken stock 4 tablespoons chopped parsley Salt and pepper Instructions: Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges. In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44229,"Laila's Stewed Beef with Creamy Cheese Grits 3 pounds lean stew meat 1 teaspoon salt 1 tablespoon olive oil 6 cloves garlic, minced 4 stalks celery, diced 1 bunch green onions, chopped 1 large yellow onion, diced 1 poblano pepper, diced 1 whole red bell pepper, diced 1 tablespoon chili powder 1 tablespoon ground cumin 1/4 teaspoon crushed red pepper 4 cups low-sodium beef broth 1 tablespoon olive oil 1 whole yellow onion, diced 6 cups low-sodium chicken broth 4 cups grits Pinch salt and ground pepper 2 tablespoons light butter 2 cups fat free half-and-half 2 cups grated Cheddar 1 cup grated jack cheese Instructions: For the stewed beef: Sprinkle the meat with the salt. In a Dutch oven, brown the stew meat in the olive oil over high heat until browned, about 2 minutes. Reduce to medium heat and add the garlic, celery, green onions, yellow onions, poblano peppers and bell peppers; saute for 2 to 3 minutes. Add the chili powder, cumin, crushed red pepper and beef broth, Stir, and then bring to a boil. Reduce the heat to low and cover the pot. Let simmer for 2 1/2 to 3 hours. Keep an eye on the pot as you may need to add more broth or water if it cooks down too much before meat is tender. It's ready when the meat is fork tender and the liquid has thickened into a stew. For the creamy cheese grits: Start preparing the grits during the last hour of cooking time. Heat the olive oil and saute the onions over medium heat, about 5 minutes. Add the chicken broth, 3 cups water, grits and salt and pepper; stir and bring to a boil. Next, add the butter. Reduce the heat and cook on low, about 20 minutes. Be sure to stir often to prevent clumping. Add the half-and-half and continue cooking until the grits are tender, 20 to 25 minutes. Remove from the stove, add the cheeses and stir until smooth and creamy. Add more half-and-half as needed. Serve the stewed beef with the grits. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 44230,"Prosciutto-Wrapped Pork Loin 1/2 cup fresh parsley 1/4 cup fresh sage leaves
1 tablespoon Dijon mustard
1/2 shallot, coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pork loin (3 to 5 pounds) 12 slices prosciutto
1/2 cup packed brown sugar
1/2 cup maple syrup
2 tablespoons spicy BBQ sauce
2 star anise pods
1 cinnamon stick
Zest of 1 orange
1/2 jalape?o pepper, seeded 4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic 2 to 3 sprigs fresh rosemary Instructions: Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper. Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight. In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalape?o to a simmer. Let cool to room temperature, or overnight in the fridge. When you're ready to roast the pork, preheat the oven to 425 degrees F. Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes. Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44231,"Three-Cheese Souffle 6 tablespoons unsalted butter, plus more for greasing 1 1/4 cups finely grated parmesan cheese 1 tablespoon cornmeal 3/4 teaspoon minced garlic 1/2 cup plus 1 tablespoon all-purpose flour Pinch of freshly grated nutmeg Kosher salt 2 cups whole milk 1 1/2 cups finely grated comte or gruyere cheese 1 cup finely grated emmentaler or appenzeller cheese 4 large eggs, separated, plus 2 egg whites 3/4 teaspoon fresh lemon juice Sliced baguette, for serving Pate and/or apple butter, for serving (optional) Instructions: Position a rack in the middle of the oven and preheat to 375. Butter the bottom and sides of a 2-quart souffle dish up to the top edge. Sprinkle with 1/4 cup parmesan and the cornmeal. Place in the freezer while you prepare the souffle. Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic. Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes. Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes. Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat. Stir in the 4 egg yolks one at a time. Transfer the mixture to a large bowl and stir to cool slightly. Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form. Fold a quarter of the whites into the cheese base, then fold in the remaining whites. Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top. Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge. Scatter the remaining 1/4 cup parmesan on top. Transfer to the oven and immediately reduce the temperature to 325. Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes. Serve immediately with baguette slices and pate and/or apple butter, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 44232,"Smoked Ham Biscuit Sandwich 1 cup brown sugar 2 tablespoons paprika
2 tablespoons black pepper
1 teaspoon cayenne
One 12-pound wet-cured ham
2 cups all-purpose flour 2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
3 tablespoons honey
2 cups honey 5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
Kosher salt and freshly cracked black pepper
1 cup Dijon mustard Instructions: For the smoked ham: Preheat a smoker to 225 degrees F. Combine the brown sugar, paprika, pepper and cayenne in a bowl. Add a bit of water to make a paste. Rub the ham generously with the spice paste.
Place the ham in the smoker with applewood chips. Smoke for 3 to 4 hours. Remove the ham to a cutting board and tent with foil. Let rest for 20 to 30 minutes. (Yields 24 portions.) For the buttermilk biscuits: Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Using a pastry cutter (you can also just use your hands), mix the butter cubes into the flour until it resembles a coarse meal. Chill in the refrigerator for 10 minutes. Meanwhile, whisk together the buttermilk and honey in a small bowl. Incorporate the buttermilk mix into butter-flour mixture, stirring just until the dry ingredients are moistened. Turn out the biscuit dough onto a lightly floured work surface and knead gently 3 or 4 times to fully combine the ingredients. (If the dough is a little crumbly, that's Ok.) Roll out the dough into a 9-by-5-by-1/2-inch rectangle and then fold into thirds. Roll out again and fold into thirds again. Do this about four times in all. Cut out biscuits. Don't twist when cutting; rather, use an up-and-down motion. Place the biscuits on a baking sheet, spaced 1-inch apart. Bake until golden brown on top and fully risen, 11 to 15 minutes. Cool the biscuits on a wire rack, but not for too long?these are best served warm! (Makes 8 biscuits.) For the chipotle honey mustard: Blend the honey, chipotles and adobo sauce in a blender or with an immersion blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon.
Once the ham has rested, slice it thinly using a slicing knife or an electric meat slicer. Split open the warm biscuits and sauce the bottom halves with a spoonful of the chipotle honey mustard. Top each with a generous amount of ham (about 1 cup) and drizzle with more honey mustard. Close with the biscuit tops, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44233,"Churro Bites Vegetable oil, for frying 1 cinnamon stick 4 tablespoons (1/2 stick) unsalted butter, cut into cubes 1 teaspoon sugar 1/2 teaspoon kosher salt 1 cup flour 4 eggs 2 cups granulated sugar 1 tablespoon ground cinnamon 1/2 cup heavy whipping cream 2 (3.2-ounce) disks Mexican chocolate, chopped Instructions: For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat. In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes. Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.) Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Return the oil to 350 degrees F between batches. For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl. For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved. Serve warm as a dipping sauce for the churro bites. Roll the warm churro bites in the cinnamon-sugar. Serve Mexican chocolate sauce alongside for dipping churro bites. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 44234,"Strawberry Milkshake 1 cup whole milk 1 fresh Tahitian vanilla bean, split and seeded 1/2 pound fresh strawberries, hulled and chopped, a few reserved for garnish 1 pint high quality vanilla ice cream Instructions: To a blender carafe, add milk, vanilla bean seeds, strawberries, and ice cream. Blend until smooth. Pour into chilled mason jars, garnish with strawberries and enjoy. ","[Chardonnay, Moscato, Riesling]" 44235,"Rib-Eye Steak in Gremolata-Like Marinade 8 cloves garlic, chopped 1 cup chopped parsley leaves (about 1/2 bunch) 1 lime, zested and juiced 1/4 cup olive oil Salt and freshly ground black pepper 2 (1-inch) thick rib-eye steaks 2 large poblanos 1/2 cup freshly chopped parsley leaves 2 limes, zested and juiced 1/4 cup half-and-half Salt and freshly ground black pepper 1 (5-pound) watermelon, peeled, sliced and seeds removed 1 carton raspberries 1 cup chopped fresh coconut 4 ounces feta, crumbled 1/4 cup chopped sweet onion 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil Vanilla salt Pinch cayenne 1 cup chopped mint leaves 1 red onion, sliced thick 1 cup dried mission figs, halved 2 cups balsamic vinegar 1/2 teaspoon red chili flakes Olive oil Salt and freshly ground black pepper Instructions: For the rib-eye: Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating. Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes. For the cream sauce: Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth Transfer to a serving bowl. For the salad: Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss. For the onions: In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side. Serve rib-eyes with cream sauce, salad and glazed onions. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 44236,"Captain Morgan Long Island Iced Tea .25 oz. Tanqueray London Dry (25 oz. per bottle) .25 oz. Smirnoff No. 21 Vodka (25 oz. per bottle) .25 oz. Captain Morgan Silver Spiced (25 oz. per bottle) .25 oz. Cuervo Especial Gold (25 oz. per bottle) .25 oz. triple sec 1 oz. sweet and sour mix 6 oz. cola 1 lemon wedge Instructions: Add Tanqueray London Dry, Smirnoff No.21 Vodka, Captain Morgan Silver Spiced, Cuervo Especial Gold, triple sec, and sweet and sour mix in ice-filled collins glass and stir. Top with cola. Garnish with lemon wedge (optional). ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 44237,"Bouillabaisse 2 tablespoons olive oil 1 large onion, sliced 1 small fennel bulb, thinly sliced, fronds reserved 2 cloves garlic, minced 1/2 cup white wine Zest of 1 orange 1/2 teaspoon crumbled saffron threads 1 (14.5-ounce) can diced tomatoes, in juice 8 ounces Yukon gold potatoes, peeled and diced 6 cups clam juice or fish stock 15 mussels, cleaned and debearded 15 large (20/25-count) shrimp, peeled, deveined and tail on 15 little neck clams 1 pound halibut, cut into 4 (4-ounce) pieces Faux Rouille, recipe follows Bouillabaisse Variations, recipes follow 1/2 cup sour cream 1/2 cup prepared mayonnaise 1 teaspoon minced garlic or garlic paste 1/2 teaspoon paprika 1 tablespoon fresh lemon juice Salt and freshly ground black pepper Instructions: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion, fennel, and garlic, and saute until the vegetables just start to brown. Add the white wine and reduce. Add the orange zest, saffron, tomatoes, potatoes, and fish stock or clam juice. Bring the mixture to a boil. Continue cooking until the vegetables are tender and the liquid has reduced, about 25 minutes. Adjust the heat to medium-low and add the mussels and cook for 3 to 4 minutes. Add the shrimp and clams and cook for 3 minutes more. Add the halibut and cook for an additional 4 to 5 minutes. Before serving, the shells will have opened and the fish will be tender and flaky. Garnish with parsley and top with the faux rouille, recipe follows. Faux Rouille: In a bowl, mix together the sour cream, mayonnaise, minced garlic, paprika, fresh lemon juice, salt, and black pepper, to taste and top each serving of bouillabaisse with a dollop of the faux rouille. Bouillabaisse Variations: Latin Bouillabaisse: Saute 2 bell peppers, seeded and sliced and 1 serrano cl, seeded and minced along with the other vegetables. Add a handful of coarsely chopped fresh cilantro leaves to the broth base. Garnish the bouillabaisse with lime wedges. Curried Bouillabaisse: Add 1/4 teaspoon ground cardamom, 2 whole cloves, 2 1/2 tablespoons curry powder, 1 teaspoon crushed red pepper flakes, and 1/2 stick cinnamon to the broth base. Replace the fennel with thinly sliced lemongrass. Chicken Bouillabaisse: Replace the fish with 6 chicken legs that have been sauteed until golden brown. Replace the clam juice with low-sodium chicken broth. ","[Rhone Blends, Pinot Grigio, Sauvignon Blanc, Chenin Blanc]" 44238,"Braised Red Cabbage 3 slices raw bacon, minced 2 medium yellow onions, thinly sliced 10 whole allspice 8 juniper berries 1 cinnamon stick 1 bay leaf 3 pounds red cabbage (about 1 large or 2 small heads), cored and shredded 1 granny smith apple, cored and diced 1 1/2 cups red wine 1 1/2 cups water 1/2 cup red wine vinegar 1 tablespoon sugar 4 teaspoons kosher salt Freshly ground black pepper Instructions: Heat a large pot, with a tight-fitting lid, over high heat. Add the bacon and cook, stirring, until crispy and its fat has rendered, about 3 minutes. Lower the heat to medium, add the onion, allspice, juniper berries, cinnamon, and bay leaf and cook, covered, stirring occasionally, until the onion is soft and the spices are fragrant, about 7 minutes. Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, wine, water, vinegar, sugar, and the salt, season with pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour. Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Season generously with pepper. Transfer to a serving dish and serve. ","[Burgundy, Barolo, Rioja, Tempranillo]" 44239,"Hungarian Pancake 4 cups cubed pork butt 1 tablespoon paprika 5 mushrooms, sliced 2 carrots, sliced 1 onion, chopped 1 green pepper, chopped 1 Hungarian pepper, chopped 1 jalapeno pepper, chopped Salt and black pepper 1/4 cup ground onions 4 eggs 3 potatoes, peeled and ground, starch reserved Salt and pepper
1 cup flour, plus more for thickening gravy Vegetable oil, for frying Sour cream, for serving Instructions: For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, mushrooms, carrots, onions, peppers, salt and pepper in a roaster and roast 45 minutes.
For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper. Add the flour until the batter becomes thick but not too thick. Heat oil until hot in a pan. Spoon the batter into the pan and form a pancake. Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes.
Check the pork to make sure it is fully cooked. Strain the juice from the meat and vegetables, add to a pan and simmer over low heat. Slowly add flour into the juices to thicken the gravy.
Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream.
","[Burgundy, Pinot Grigio, Riesling, Tempranillo]" 44240,"Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels 1 teaspoon coriander seeds, toasted 1 teaspoon cumin seeds, toasted
1 teaspoon fennel seeds, toasted
1 teaspoon fenugreek seeds, toasted
1 teaspoon mustard seeds, toasted
2 teaspoons salt
Half a lamb loin, cut into 1 1/2-inch chunks
Olive oil, for coating the pan
Roasted Vegetable Stew, recipe follows Frizzled Brussels, recipe follows 1/2 eggplant (the bottom half), partially peeled, cut into 1-inch pieces Olive oil
Salt Crushed red pepper
1/4 head cauliflower, cut into bite-size pieces
1/2 onion, sliced
1/2 bulb fennel, cut into julienne strips 4 plum tomatoes, coarsely chopped
Half a 15.5-ounce can chickpeas
1/2 cup vegetable stock, or more as necessary
2 curry leaves
1 teaspoon ground asafetida
1/2 teaspoon nigella seeds
Pinch Indian Spice Blend, see above 2 to 4 Brussels sprouts, separated into leaves Olive oil Pinch salt
Small pinch nigella seeds
Instructions: Preheat a cast-iron grill pan over medium-high heat. Add the coriander, cumin, fennel, fenugreek and mustard seeds to a spice grinder and pulse to a powder; transfer to a medium bowl and stir in the salt. Reserve a pinch for the vegetable stew. Toss the lamb with the remaining spice mixture to coat, then thread onto skewers. Coat the pan with olive oil. Sear the skewers on all sides until the lamb is cooked to the desired doneness. Remove from the heat and serve with Roasted Vegetable Stew and Frizzled Brussels. Preheat the oven to 400 degrees F. Add the eggplant to a large bowl and coat with olive oil. Sprinkle with salt and crushed red pepper to taste. Place the eggplant on a baking sheet in a single layer. Put the cauliflower in the bowl and coat with olive oil, then sprinkle with salt and crushed red pepper to taste. Place the cauliflower next to the eggplant on the baking sheet in a single layer. Roast until the vegetables begin to brown, rotating once, 15 to 20 minutes. Add olive oil to coat the bottom of a Dutch oven over medium heat. Add the onions and fennel and cook until translucent. Add the tomatoes and chickpeas and stir gently to combine. Add the vegetable stock, curry leaves, asafetida, nigella seeds and Indian spice blend. Bring to a boil, then reduce to a simmer. Season with salt to taste. Add all of the roasted vegetables to the pot and cook until the vegetables are tender, 15 to 20 minutes. If the stew gets dry, add vegetable stock as needed. Preheat a cast-iron pan over medium-high heat. Toss the Brussels-sprout leaves in oil to coat and sprinkle with salt to taste. When the pan is hot, add the leaves and cook until beginning to brown and shrivel slightly. Remove from the heat and sprinkle with nigella seeds. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 44241,"Andouille and Cornbread Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons (1/2 stick) unsalted butter 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped onion Kosher salt and freshly ground black pepper 1/2 cup cooked and finely chopped andouille sausage 1/2 cup grated Cheddar 2 tablespoons chopped pickled jalapenos 2 tablespoons chopped scallions 1 cup crumbled cornbread Instructions: Preheat the oven to 425 degrees F. If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. Heat the butter over medium-high heat. Add the chopped mushroom stems, bell pepper and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the Cheddar, jalapenos and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 44242,"Italian Chicken Sliders with Tomato Jam 2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/4 cup balsamic vinegar 1/2 teaspoon dried oregano 2 tablespoons brown sugar Pinch salt and freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 1 pound boneless skinless chicken breast, about 2 large breasts Salt and fresh ground black pepper 3 tablespoons olive oil 12 slices pancetta 1 (8-ounce) piece fresh mozzarella, sliced into 12 slices 12 small crusty dinner rolls, cut in half with a fork Tomato jam 12 fresh basil leaves Instructions: Heat the olive oil in a medium pot over medium heat. Add the onion and sweat for 3 minutes to soften. Stir in the garlic and let cook for another 2 minutes. Add all the remaining jam ingredients, except the parsley. Stir in 1/4 cup of water along with the onions and bring to a simmer. Turn the heat to low and let simmer for 25 to 30 minutes until most of the liquid has reduced and the tomatoes are soft. Remove from the heat and stir in the parsley. Pound out each piece of chicken until it's about 1/4-inch thick. Slice each breast into 6 pieces. Season generously with salt and pepper, to taste Heat the olive oil in a large skillet over medium-high heat. Working in batches, fry the pancetta until brown and crispy. Remove to a plate lined with a paper towel. In the same pan that the pancetta was cooked in, fry the chicken breast pieces over medium-high heat, in batches, for 2 minutes. Flip and cook for 2 more minutes. Top each piece of chicken with a slice of mozzarella cheese, cover with a lid and cook until the cheese is melted. To assemble, put the chicken breast pieces onto the bottom half of each roll. Top with a slice of pancetta, then about 1 tablespoon of the tomato jam and a basil leaf. Cover with the top half of the roll and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 44243,"Bad Bart's Black Jambalaya 1/4 cup vegetable oil 1 pound Louisiana smoked sausage, sliced into wedges 3 ribs celery, diced small 2 poblano peppers, diced small 1 yellow onion, diced small 1/2 pound braised pork 1/2 pound boneless and skinless roasted chicken thigh meat One 12-ounce can black-eyed peas 4 1/4 cups stock (chicken, pork or beef) 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic 1 teaspoon cayenne pepper 2 cups parboiled rice Instructions: Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so). Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44244,"Everything Bagel Seasoning Peasant Bread 4 cups\u202f(512 grams) unbleached all-purpose flour 2 teaspoons (10 grams)\u202fkosher salt 2 teaspoons\u202f(8 grams) sugar 2 teaspoons\u202f(8 grams) instant yeast or active dry yeast 2 cups (454 grams)\u202flukewarm water (see Cook\u2019s Note) 2 tablespoons unsalted butter, at room temperature 4 tablespoons\u202feverything bagel seasoning (see Cook\u2019s Note) Instructions: If you are using instant yeast:\u202fWhisk together the flour, salt, sugar and instant yeast in a large bowl. Add the water and mix until it is absorbed. If you are using active-dry yeast:\u202fDissolve the sugar into the water in a small bowl. Sprinkle the yeast over top; there is no need to stir. Let it stand until the mixture is foamy, 10 to 15 minutes. Whisk together the flour and salt in a large bowl. Stir the foamy yeast mixture, then add it to the flour mixture until it is absorbed. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise until the dough doubles in volume, 1 hour 30 minutes to 2 hours (see Cook\u2019s Note). Preheat the oven to 425 degrees F. Grease two 1-quart oven-safe bowls with 1 tablespoon of butter each. Sprinkle 2 tablespoons of the everything bagel seasoning or your seed mix of choice into each bowl. Turn the bowl to ensure the entire surface is coated in the seasoning. Set aside.\u202f Using 2 forks, release the dough from the sides of the bowl. As you release the dough from the sides, pull it towards the center. Using your 2 forks, divide the dough into 2 equal portions: eye the center of the mass of dough, and starting from the center and working out, pull the dough apart. Use the two forks again to transfer each half into your prepared bowls.\u202f Let the dough rise until it just crowns the rim of the bowls, about 30 minutes; depending on the time of year, this may take more or less time. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the loaves are evenly golden all around, 17 to 20 minutes more. Remove the bowls from the oven and turn the loaves out onto cooling racks. Let cool for at least 20 minutes before cutting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44245,"Very Berry Mug Cake 1/4 cup all-purpose flour 3 tablespoons sugar
1/4 teaspoon baking powder
Pinch kosher salt
3 tablespoons milk
2 tablespoons vegetable oil
1 tablespoon clear vanilla extract 3 blueberries, halved
1 strawberry, chopped
Garnish: canned whipped cream and 1 strawberry, sliced
Instructions: Put the flour, sugar, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil, vanilla, blueberries and strawberry and mix well. Wipe the inside rim of the mug clean, then microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave, then top with whipped cream and the sliced strawberry. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 44246,"Detox Soup 2 skin-on bone-in chicken breasts (about 1 1/2 pounds) 3 lemongrass stalks, trimmed and pounded 1 4-inch piece fresh ginger, peeled and sliced 1 carrot, cut into large pieces 1 stalk celery, cut into large pieces 1 shallot, peeled and halved 1 bay leaf 1/2 teaspoon black peppercorns 1 dried Thai cl Kosher salt 1 5-ounce package baby spinach, coarsely chopped Instructions: Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai cl and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes. Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44247,"Ravioli with Spring Onions Kosher salt 2 tablespoons extra-virgin olive oil 3 spring onions or 5 scallions, thinly sliced (white and dark green parts separated) 1 14-ounce can cherry tomatoes Freshly ground pepper 3 tablespoons cold unsalted butter, cut into cubes 2 9- to 10-ounce packages spinach ravioli Instructions: Bring a large pot of salted water to a boil. Combine the olive oil, spring onion whites and a pinch of salt in a large skillet over medium heat. Cook, stirring, until soft and just golden, about 5 minutes. Add the tomatoes, then fill the tomato can with water and add to the skillet; season with pepper. Increase the heat to high and cook, stirring, until the tomatoes burst and the sauce thickens, 13 to 15 minutes. Remove from the heat and swirl in the butter until incorporated. Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve about 1/2 cup cooking water, then drain. Add the ravioli and half the spring onion greens to the tomato sauce. Cook over medium-high heat, tossing gently, until well coated. Stir in enough of the reserved cooking water to loosen the sauce. Divide the ravioli among bowls; top with the remaining spring onion greens and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44248,"Indian Spiced Tomato Soup with Cheesy Naan 5 tablespoons unsalted butter 1 onion, chopped 1/2 cup fresh cilantro leaves, plus 1 tablespoon chopped stems 1 tablespoon plus 1 teaspoon minced garlic 1 tablespoon minced fresh ginger 1 teaspoon coriander seeds 3 tablespoons tomato paste 3 1/2 pounds plum tomatoes (about 20), cored and roughly chopped Kosher salt and freshly ground pepper 3/4 teaspoon garam masala 1 8-ounce package naan bread 1 8-ounce package shredded whole-milk mozzarella cheese
Instructions: Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes. Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper. Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
Divide the soup among bowls and top with the cilantro leaves. Serve with the naan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 44249,"Filet Mignon with Cabernet Peppercorn Demi-glace 6 filet mignons Salt Black pepper Cabernet Peppercorn Demi-glace, recipe follows 1 cup white mushrooms, chopped 1/2 cup chopped shallots 3 tablespoons black peppercorns 1/4 cup olive oil 1/2 cup red wine, preferably Cabernet 2 quarts demi-glace 1/2 cup heavy cream 1 tablespoon beef base Cornstarch, as needed Instructions: Oil and preheat the grill. Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving. Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes. In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 44250,"Lefse 6 medium potatoes (should be about 5 cups when mashed) 1/3 cup lard 3 tablespoons butter 2 teaspoons salt 1/3 cup cream 3 cups flour Instructions: Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator. Heat griddle to 450 degrees F or more. Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging. Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44251,"Bacon-Horseradish Smashed Potatoes 2 pounds small red-skinned potatoes 2 cloves garlic 1 sprig fresh thyme Kosher salt and freshly ground black pepper 1/2 cup milk 2 tablespoons unsalted butter 2 tablespoons horseradish 2 tablespoons sour cream 2 sliced cooked bacon, crumbled Instructions: Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme. Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 44252,"Individual Reuben Sandwiches with Red cl Russian Dressing 1 cup mayonnaise 1/4 cup ketchup 2 tablespoons prepared horseradish 1 tablespoon capers, drained 1 tablespoon ancho chili powder 6 cornichons, finely diced Pinch cl de arbol or cayenne pepper
Salt and freshly ground black pepper 2 loaves cocktail-size rye bread, sliced 1 pound Swiss cheese, sliced 8 ounces sauerkraut, rinsed and drained twice 8 ounces thinly sliced lean corned beef, cut in half 2 tablespoons unsalted butter, plus more if needed Instructions: Preheat the oven to 200 degrees F. For the red cl russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and cl de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red cl Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.
Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet. ","[Cabernet Sauvignon, Pinot Noir, Zinfandel, Tempranillo]" 44253,"Crab Cakes with Tartar Sauce 3/4 cup mayonnaise 2 tablespoons minced cornichons (about 3 large) plus 2 teaspoons cornichon brine
2 teaspoons finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh tarragon
1 tablespoon minced scallion
1 tablespoon minced shallot
1 1/2 pounds jumbo lump crabmeat, picked over to remove any cartilage or shell 8 scallions, green part only, minced (about 1/2 cup)
6 tablespoons mayonnaise
2 teaspoons seafood seasoning, such as Old Bay
1 1/2 tablespoons chopped fresh parsley
4 to 6 tablespoons plain dry breadcrumbs
Kosher salt
Freshly ground white pepper
2 large eggs, lightly beaten
6 tablespoons all-purpose flour
4 tablespoons vegetable oil
Instructions: For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days). For the crab cakes: Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time. Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours). Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44254,"St. Patrick's Day Lime Poke Cake 1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 1/4 cups buttermilk, well shaken 2 teaspoons pure vanilla extract 2 cups granulated sugar 3 large eggs, lightly beaten One 3-ounce box lime gelatin 2 cups heavy cream, cold 1 tablespoon granulated sugar 2 teaspoons pure vanilla extract Green sanding sugar, for sprinkling Instructions: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside. Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake. Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator. Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44255,"Sauteed Chicken Sandwich with Portobello, Thyme and Caramelized Onions on Seven Grain Bread 2 large portobello mushrooms 2 chicken breasts, pounded until even thickness 1 ounce of olive oil 1/2 large onion, sliced thin 1 teaspoon thyme leaves 10 green grapes, split in 1/2 4 ounces of green verjus (or white wine) 1/2 teaspoon butter 4 slices of toasted seven-grain bread Instructions: Scrape the portobello mushrooms clean, and slice them lengthwise, about a 1/4-inch thick. Season the chicken breast with salt and pepper. Heat 1/2-ounce of olive oil in a heavy saute pan, over high heat. Saute chicken breasts until firmly cooked through and browned on each side, approximately 3 to 4 minutes. Remove from the pan, add the sliced onions, add 1/2-ounce more olive oil if necessary, saute until brown and caramelized, scraping all the chicken bits from the pan. Add the mushrooms and continue sauteing until they are soft, another two minutes. Add thyme, grapes and de-glaze the entire pan with green verjus or white wine. Reduce the liquid until it is almost dry, then swirl in butter. Thinly slice the chicken. On one slice of bread, arrange one chicken breast and top with the onion and portobello mixture. Top with other slice of bread. Repeat with second sandwich. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 44256,"Tropical Spice Cocktail 4 ounces Mango-Pineapple Juice, recipe follows 1 1/2 ounces spiced rum 1/2 ounce amaretto Club soda, for serving Pineapple wedge, for garnish 1 firm mango, peel and pit removed, flesh roughly chopped 2 cups pineapple chunks 2 large, juicy limes, peel and pith removed Instructions: Pour the Mango-Pineapple Juice, rum and amaretto into a tall glass filled with ice. Top with club soda and stir gently. Garnish with a pineapple wedge. Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired. ","[Mauzone, Moscato, Vinho Verde, Sauvignon Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly" 44257,"Tomato, Pepper and Onion Salad 4 Roma or plum tomatoes, halved and thinly sliced 1/2 red onion, thinly sliced 2 cubanelle peppers, seeded and thinly sliced 1 tablespoon balsamic vinegar, eyeball it 3 tablespoons extra-virgin olive oil, eyeball it Salt and pepper Instructions: Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 44258,"Coconut Macaroons 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites, at room temperature 1/4 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44259,"Apple and Orange Marmalade Salad 3 tablespoons orange marmalade Splash almond extract Pinch kosher salt 1 medium red apple 1 medium green apple 1 tablespoon dried cherries, roughly chopped 1 small shortbread cookie, lightly crushed Instructions: Whisk together the marmalade, almond extract, salt and 2 teaspoons water in a medium bowl. Set aside. Set the apples on a cutting board. Cut the flesh away from the cores, making 4 apple \cheeks\ from each apple. Discard the cores. Cut the flesh into very thin slices and add it to the bowl with marmalade; toss to coat. Divide the apples among 4 small plates and sprinkle each serving with cherries and crushed cookie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44260,"Clams Casino 2 tablespoons olive oil 2 ounces sliced pancetta or bacon, finely chopped 1 cup finely diced red bell pepper 1/3 cup chopped shallots 2 large garlic cloves, minced 1/4 teaspoon dried oregano 1/3 cup dry white wine 4 tablespoons freshly grated Parmesan Salt and freshly ground black pepper 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved Instructions: Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper. Preheat the oven to 500 degrees F. Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes. Arrange the clams on the platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44261,"Meatballs with Jamaican-Style Curry 2\u202ftablespoons grated fresh ginger 2\u202ftablespoons minced garlic
1 large egg
1 tablespoon plus 2 teaspoons Curry Powder, recipe follows 1 tablespoon sesame oil
1 1/2 teaspoons kosher salt
12\u202founces ground lean beef sirloin (90/10)
12\u202founces ground pork (80/20)
1 jalapeno, stemmed, seeded, and finely diced
1/4 cup chopped scallions (about 3 scallions)
4 tablespoons vegetable oil
1\u202fmedium yellow onion, diced
6\u202fthyme sprigs
1\u202fcup unsalted chicken stock
3/4 cup unsweetened coconut milk
1/4 cup fresh cilantro leaves, chopped 1 tablespoon ground turmeric 1\u202ftablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cardamom Instructions: Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined. Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve. Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44262,"Potato Dumplings 15 slices (3-day old) white sandwich bread, crusts trimmed 1 cup whole milk 7 large red skinned potatoes, peeled and grated (about 2 cups) 2 medium yellow onions, grated 1 bunch fresh parsley, chopped (about 6 tablespoons) 1 tablespoon salt 1/4 teaspoon freshly ground white pepper 1 pinch freshly grated nutmeg 1 pinch dried marjoram 3 large eggs, beaten well All-purpose flour, for coating Instructions: In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44263,"Master Chef Blauberg's Steak Sauce 2 1/2 tablespoons powder mustard 1 tablespoon white wine vinegar 1 cup ketchup 1 tablespoon molasses 1/2 cup Dijon mustard 1/2 cup onion, minced 1/4 teaspoon ginger, finely grated 1/4 teaspoon mace Kosher salt and fresh white pepper, to taste Instructions: Before you start the recipe, whisk the powded mustard and vinegar together and let sit for 5 minutes. Place the mustard/vinegar mixture into a mixing bowl and add the other ingredients together, whisk well. Season to taste with salt and pepper. Serve with your favorite steak.; ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 44264,"Cilantro Cream 2 ounces spinach 1 cup heavy cream 4 cups sour cream 2 1/2 ounces cilantro 2 tablespoons kosher salt 1 tablespoon L.A spice 2 limes, juiced Instructions: Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44265,"Jacques' Chocolate Mudslide Cookie 6 ounces unsweetened chocolate 16 ounces bittersweet chocolate 6 tablespoons butter 2 1/4 cups plus 1 tablespoon sugar 5 eggs 1/2 cup plus 3 tablespoons all-purpose flour 1 tablespoons baking powder Pinch salt 1 1/4 cups plus 1 tablespoon walnuts, chopped 16 ounces bittersweet chocolate, chopped Instructions: Melt the unsweetened and bittersweet chocolates together and set aside Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces. Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 44266,"Herb Roasted and Braised Turkey One 17-pound whole fresh turkey, rinsed well and patted dry 1 1/4 sticks unsalted butter, slightly softened 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh sage 2 tablespoons finely chopped fresh thyme leaves Salt and freshly ground black pepper 3 large carrots, cut into 1-inch pieces 3 large stalks celery, cut into 1-inch pieces 2 large onions, quartered 12 cups homemade chicken stock 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 head roasted garlic, cloves removed and peeled Splash of white wine, optional Mixed chopped fresh herbs, such as parsley, rosemary, sage and thyme. optional Salt and freshly ground black pepper Instructions: For the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Combine the butter, parsley, rosemary, sage and thyme and in a food processor and process until smooth. Season with salt and pepper. Preheat the oven to 450 degrees F. Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions. Rub the entire turkey with the herb butter and sprinkle liberally with salt and pepper. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat. Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.) Remove the turkey from the oven, transfer to baking sheet, tent loosely with foil and let rest 30 minutes before slicing. Remove the legs for braising. Strain the drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid. Bring the liquid to a simmer, transfer to a roasting pan, add the legs, cover with foil and braise until tender in a 350 F degree oven about 1 hour. For the gravy: Melt the butter in a medium pan over high heat. Add the roasted garlic and cook for a minute. Whisk in the flour and cook until lightly golden brown. Slowly whisk the drippings into the flour mixture, bring to a boil and whisk until the mixture begins to thicken and the flour taste has been cooked out, about 5 minutes. Add a splash of the white wine if desired and cook for 1 minute longer. Fold in fresh herbs if desired and season with salt and pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44267,"Hot Ginger Toddy 4 to 6 ounces top shelf bourbon 2 ounces honey 1 ounce ginger syrup (recipe follows) 1 ounce freshly squeezed lemon juice 1 lemon 2 cups coarsely chopped fresh ginger with peel, about 8 ounces 1 cup sugar Instructions: Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.

1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week. ","[Bourbon, Rye, Scotch, Meursault]" 44268,"Garden Puree Bruschetta with Ricotta Salata 1 pound English peas, shelled, or 1 cup frozen petite peas 1/2 pound asparagus, tips only (about 2 1/2 inches) 1/2 pound haricots verts or tender green beans, trimmed 3 to 4 green onions, green parts only, roughly chopped 1/2 to 2 cups whole-milk ricotta cheese Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 French baguette 2 cloves garlic Ricotta salata shavings, for garnish Instructions:
3. Bring a large pot of salted water to a boil.
4. Add the peas, asparagus tips, haricots verts, and green onions and cook until bright green and crisp-tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop cooking, and drain again. Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste. Set it aside until ready to use.
5. Preheat oven to 350 degrees F.
6. Make the bruschetta by cutting thin slices of the baguette. Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes. Remove from oven and rub with peeled garlic cloves while still warm.
7. To serve, spoon the garden puree onto the toasted bread. Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 44269,"Baked Macaroni and Cheese Kosher salt 1 pound elbow macaroni 1 stick unsalted butter, plus melted butter for brushing 1/4 cup all-purpose flour 2 teaspoons mustard powder 1 teaspoon Worcestershire sauce (optional) 1 teaspoon hot sauce 1/4 teaspoon cayenne pepper 1 quart whole milk 8 ounces havarti cheese, grated (about 2 cups) 1 pound sharp yellow cheddar cheese, grated (about 4 cups) 12 ounces white American cheese, grated (about 3 cups) 1 sleeve butter crackers (such as Ritz), crushed (about 35 crackers) 2 tablespoons grated parmesan cheese (optional) Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt. Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 44270,"The Best Samosas 3 cups all-purpose flour (see Cook's Note) 2 teaspoons ajawain (optional, see Cook's Note)
3/4 teaspoon fine salt 9 tablespoons vegetable oil, plus more as needed 3/4 cup cold water 4 russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces Kosher salt, as needed, plus 1 tablespoon 1/2 medium yellow onion, chopped One 1 1/2-inch piece fresh ginger, peeled and chopped 4 cloves garlic 2 small or 1 1/2 medium serrano cl (with seeds), stemmed 3 tablespoons water 3 tablespoons store-bought or homemade ghee or oil, recipe follows 1 teaspoon black mustard seeds (see Cook's Note) 1/2 teaspoon cumin seeds 1/2 teaspoon garam masala (see Cook's Note) 1 teaspoon ground turmeric 1/2 cup cooked peas 2 tablespoons freshly squeezed lemon juice 1/2 cup fresh cilantro leaves, chopped Serving suggestion: Tamarind sauce or your favorite chutney 1 pound unsalted butter Instructions: For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight. For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes. Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste. Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water. To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half. Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas. In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F. Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney. For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes. Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44271,"Chipotle cl Rub 1/2 cup brown sugar, packed 1/2 cup chili pepper 1/2 cup coarse salt 2 tablespoons onion salt 2 tablespoons garlic salt 2 tablespoons celery salt 2 tablespoons black pepper 2 tablespoons mustard powder 1 tablespoon chipotle chili powder (can substitute with 2 teaspoons cayenne pepper and 1 teaspoon hickory smoke salt) Instructions: Combine ingredients in a large bowl and mix well. Transfer mixture to a sealed container. This rub can be stored in the freezer for several months. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 44272,"Title Instructions: Title ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44273,"Shrimp Enchiladas with Mole 1/4 cup mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce 2 tablespoons olive oil 1 small piece Mexican chocolate (about 1/4 of an individual round) 18 medium shrimp, peeled, tail removed 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon sweet paprika 6 small jalapeno peppers 1 large white onion, peeled and sliced 1/4-inch thick 6 corn tortillas 1/2 cup shredded mozzarella 1 head romaine lettuce, sliced 1 tomato, sliced 14/-inch thick 1 cup crumbled Mexican queso fresco Chili de arbol powder, for garnish 1 lime, quartered Instructions: In an aluminum baking tray on a preheated grill, mix mole and olive oil together. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm. Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side. Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened. Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some shrimp in each tortilla, roll up loosely, and set seam down in mole. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts. Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 44274,"Quick Quiche 4 eggs 1 cup half-and-half 1/2 cup mayonnaise 2 tablespoons flour 1/3 cup minced onions Salt and garlic powder 8 ounces shredded Swiss or sharp cheddar cheese 1 package frozen chopped spinach 1 premade piecrust Instructions: Preheat the oven to 350 degrees F. In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and flour. Add the remaining ingredients. Place the piecrust in a deep, 9-inch pie dish. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour or until the top is golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44275,"Chicken and Vegetable Spring Rolls 3 ounces cellophane noodles 2 teaspoons sesame oil 2 cloves garlic, minced 2 teaspoons minced fresh ginger 2 cooked chicken breast halves, diced (about 2 cups) 1 cup shredded carrots 1 cup shredded cabbage 2 tablespoons reduced-sodium soy sauce 2 tablespoons freshly chopped scallions 12 spring roll wrappers Lettuce leaves Instructions: Soak cellophane noodles in hot water for 10 minutes, until tender. Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine. Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal. Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 44276,"Black Olive Mayonnaise 3 cloves garlic 1 (6-ounce) can pitted California olives 1 tablespoon flat-leaf parsley, roughly chopped 1 cup mayonnaise 1/2 teaspoon salt 1/4 cup extra-virgin olive oil Instructions: Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 44277,"Cinnamon Bun Babka 1 package active dry yeast 1 cup warm water 1/2 cup sugar 3/4 cup (11/2 sticks) melted margarine or butter, cooled, plus more for brushing 2 large eggs 1 teaspoon salt 4 cups all-purpose flour, plus more for dusting 1 tablespoon vegetable oil 1/2 cup dark brown sugar 2 tablespoons ground cinnamon 1 tablespoon grated orange zest 1/2 cup golden raisins 1/2 cup chopped walnuts 1/4 cup melted margarine or butter, cooled 1/4 cup water 2 cups confectioners' sugar, sifted 1 orange, zest finely grated 1 large egg white Instructions: To prepare the dough: In the bowl of a standing electric mixer fitted with a dough hook, dissolve the yeast in 1/4 cup of the warm water. Sprinkle in 1/4 teaspoon of the sugar and let stand until foamy, about 10 minutes. Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining flour, and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft. Knead the dough on a lightly floured surface, until smooth and elastic. Rub the inside of a mixing bowl with the oil and put the dough in it, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled in size. To prepare the filling: Combine the brown sugar and cinnamon in a mixing bowl. Add the orange zest, raisins, walnuts, and melted margarine. Fold the ingredients together to combine. Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper and brush with melted margarine. Roll the dough out on a lightly floured surface into a large rectangle, about 10 by 18-inches. Brush the surface of the dough with melted margarine and spread the filling evenly across. Roll the dough up, jelly roll-style, into a long cylinder, and twist it a few times like your wringing out a towel. Put the dough on the sheet pan and coil it around like a pinwheel, tuck the loose end of the dough under so it doesn't unravel. Brush the top of the dough with more melted margarine. Bake for 45 minutes to 1 hour until your kitchen smells like cinnamon, and the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack. To prepare the orange glaze: Mix the all the ingredients together in a bowl, until the sugar dissolves. Whisk the glaze to smooth out any lumps; drizzle it over the top of the babka while it is still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44278,"Meat Pies 1/2 pound ground beef 1/2 pound ground lamb 1 quart coarsely chopped yellow onions 1 teaspoon corn oil 1/2 cup pine nuts 1 tablespoon lemon juice (or 1/2 fresh lemon) 1 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon dry yeast 1 teaspoon salt 1 1/2 cups warm water 3 tablespoons sugar 4 cups all-purpose flour, plus more for dusting Nonstick cooking spray Instructions: For the filling: Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. Drain and reserve the drippings. Place the meat in a medium mixing bowl. Using the same skillet, caramelize the onions in the meat drippings. When the onions are nice and brown, remove them from the drippings and mix into the meat mixture. While the onions are caramelizing, preheat a small skillet with the corn oil. Add the pine nuts and toast until golden brown (they burn quickly, so don't walk away from them). Add the pine nuts to the meat mixture along with the lemon juice, salt, cinnamon and nutmeg and combine well. For the dough: Dissolve the yeast, salt and sugar in 1 cup of the warm water. Stir to dissolve the yeast. Add the flour to a large mixing bowl, stir in the yeast mixture and combine well. Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead thoroughly. Cut into 2 equal dough balls, cover and let stand for 15 minutes. Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick. Cut the dough into circles with a 5-inch round cutter. Cover and let stand a second time for 15 minutes. Try to get as many round dough pieces as you can. Any excess dough can be rolled up and saved for more meat pies. Preheat the oven to 350 degrees F. Coat 2 sheet pans with nonstick cooking spray. Working quickly, place 5 of the rounds at a time, on a separate work surface. Spoon a heaping tablespoon of the meat filling in the center of each round. Grabbing the opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a triangular pie. Place on the prepared sheet pans. When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the pans from bottom to top during baking. Bake until the pies are golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 44279,"White Chicken Chili 2 (14.5-ounce) cans white beans 1 tablespoon canola oil 1 medium jalapeno pepper, minced 2 medium poblano peppers, chopped 1 large onion, chopped 4 garlic cloves, minced Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon ancho chili powder 4 cups low-sodium chicken broth 2 limes, juiced, plus lime wedges, for serving 1 rotisserie chicken, skin removed and meat shredded 1/4 cup chopped cilantro leaves Sour cream, for topping Tortilla chips, coarsely crushed, for topping Instructions: Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 44280,"Spaghetti with Clams 1 pound dried spaghetti 1/2 cup extra-virgin olive oil 2 shallots, thinly sliced 5 to 7 cloves garlic, finely chopped 2 1/2 pounds Manila clams, scrubbed clean 1/2 cup fresh parsley, chopped 1/2 cup dry white wine 2 tablespoons unsalted butter, diced into small cubes Sea salt and freshly ground black pepper 1 lemon, zested, for garnish Instructions: In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes. Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened. Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly. Drain pasta in a colander. Do not rinse pasta with water \u2013 this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning. Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44281,"Basic Pepperoni Pizza and Four Cheese Pizza 1 teaspoon active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling bowl 1/2 to 3/4 cup store-bought or homemade Pizza Sauce, recipe follows 12 ounces fresh mozzarella, sliced thin 1 cup pepperoni pieces
2 tablespoons olive oil Salt and pepper One 3.5-ounce jar pesto
12 ounces fresh mozzarella, sliced thin
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino Romano 1/4 cup olive oil 5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed Salt and pepper 1 to 2 tablespoons olive oil 3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped Instructions: For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water. In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined. Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated. Preheat the oven to 500 degrees F. To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni. For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano. Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes. For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside. Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve. Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 44282,"Ghoulish Cream Pies 4 containers vanilla pudding Green food coloring 4 individual graham cracker pie shells 4 egg whites* 1/2 lemon, juiced Pinch salt 1 cup sugar Instructions: For the Filling: Combine all the containers of pudding in bowl. Add green food coloring and stir. Spoon the green pudding into individual pie shells. Refrigerate. For the Meringue: Beat egg whites, lemon juice, and dash of salt. Slowly add sugar while beating. Beat until medium to stiff peaks form. Remove pies from refrigerator. Top individual pies with spoonful of meringue. Form peaks using a butter knife. Toast top of meringue with a brulee torch. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44283,"Polenta Stacks with Ham, Spinach, and Cheese 1 recipe quick polenta, firmed up, recipe follows 2 tablespoons extra-virgin olive oil, plus more for brushing 2 cloves garlic, minced Pinch red pepper flakes 12 ounces baby spinach Coarse salt 10 ounces Black Forest ham, soprasata, or coppacola 8 ounces gouda or fontina cheese, cut into thick slices 1 (15 1/2 ounce) jar marinara sauce 2 cups chicken broth, low-sodium canned or homemade 2 cups whole milk 3/4 cup quick-cooking polenta 1/4 to 1/2 cup freshly grated Parmesan 2 tablespoons unsalted butter, cut into bits 1/2 teaspoon kosher salt Freshly ground black pepper
Instructions: Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.
Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.
Divide the wilted spinach among each polenta square. Divide slices of the meat on top of the spinach and top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve. Put the broth and milk in a medium saucepan and bring to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper. Pour into a baking dish. Cover with plastic wrap and refrigerate until set, about 2 hours.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44284,"Skillet Shrimp and Mushroom Egg Foo Yong 6 large eggs 3 tablespoons peanut or vegetable oil 1 8-ounce package sliced white mushrooms 5 teaspoons soy sauce 1 cup sugar snap peas (about 4 ounces), trimmed and sliced 1 1/2 teaspoons minced peeled ginger (from a 1/2-inch piece) 1 bunch scallions, thinly sliced 6 ounces cooked, peeled and deveined shrimp, chopped 1 cup low-sodium chicken broth 1 tablespoon cornstarch 1 teaspoon toasted sesame oil 3 cups cooked rice, for serving Instructions: Preheat the broiler. Whisk the eggs in a bowl. Heat 1 tablespoon peanut oil in a medium nonstick ovenproof skillet over medium-high heat. Add the mushrooms and stir-fry 5 minutes. Stir in 1 teaspoon soy sauce. Transfer to the bowl with the eggs using a slotted spoon. Add the snap peas, ginger and half of the scallions to the skillet; stir-fry until crisp-tender, 1 to 2 minutes. Add the shrimp and 2 teaspoons soy sauce; cook 1 minute. Add to the bowl with the eggs. Whisk 1/4 cup water, the broth, cornstarch and the remaining 2 teaspoons soy sauce. Wipe out the skillet. Add 1 tablespoon peanut oil and the remaining scallions; stir-fry 30 seconds. Add the broth mixture, reduce the heat to medium low and simmer, whisking, until thick, 2 minutes. Stir in the sesame oil. Transfer to a bowl and cover. Wipe out the skillet. Increase the heat to medium. Add the remaining 1 tablespoon peanut oil and the egg mixture; cook, undisturbed, 5 minutes. Broil until set, 5 minutes. Serve with the rice and sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44285,"Broccoli in Wine 1/4 cup olive oil 2 large cloves garlic, finely chopped 1 large bunch broccoli, cut into floret 1 1/2 cups Sauvignon Blanc Salt and freshly ground pepper Instructions: In a heavy skillet, heat oil. Remove from heat and add the finely chopped garlic. Stir for 30 seconds, and return skillet to low heat. Add the broccoli and toss until broccoli is coated with oil. Add the Sauvignon Blanc, and salt and pepper, to taste. Simmer uncovered for 5 minutes. Cover and simmer 15 minutes. Transfer the broccoli to a heated bowl with a slotted spoon. Boil the liquid in the skillet over high heat until reduced to 1/2 cup. Pour liquid over broccoli and serve. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Grenache]" 44286,"Irene's Sweet Koulourakia 3/4 pound butter 1 1/4 cups sugar 2 eggs, plus 2 eggs, for glaze on top 2 tablespoons orange juice with no pulp 2 tablespoons pure vanilla extract 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 5 1/4 cups flour Instructions: All the ingredients should be at room temperature. Preheat the oven to 350 degrees F. Cream the butter for 5 minutes in a large mixing bowl. Add sugar to the mixture and beat another 5 to 7 minutes. Add eggs and beat until blended. Add the orange juice and the vanilla extract. In a large bowl combine the baking powder and baking soda with about 1 cup of flour and stir in the egg mixture slowly. Add the remaining cups of flour gradually. The dough is ready when it leaves the sides of your mixing bowl completely. The dough is soft and pliable. Using a Swedish meatball scoop, begin cutting balls out of the dough. Roll out the dough balls in long rope like portions, fold over in half and twist. Place the cookies on a greased baking pan. Beat the 2 eggs in a small bowl to make the glaze. Brush the cookies on the pan with the glaze and bake in the oven for 25 minutes until golden brown. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44287,"Country Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1/2 teaspoon salt 3 ounces cold unsalted butter 1 cup low-fat yogurt 1/4 cup heavy cream Instructions: Preheat oven to 425 degrees. In large bowl, whisk together dry ingredients. Gently cut in butter then add yogurt. Mix with hands without overworking dough. Dough should be slightly sticky. Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on unlined non-stick baking tray. Refrigerate for at least 30 minutes. Brush tops with heavy cream and bake 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 44288,"Quick and Easy Roasted Red Pepper Pasta Salt and freshly ground black pepper 1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth 1/4 cup heavy cream 2 tablespoons finely minced fresh parsley, plus more for serving Several leaves fresh basil, chopped, plus more for serving 1/2 cup Parmesan shavings, plus more for serving Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 44289,"Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks Salt 2 pounds fingerling potatoes 2 tablespoons butter
1 leek, halved, thoroughly washed and then sliced up to pale green part Freshly cracked black pepper 1 tablespoon olive oil
1 teaspoon honey
1 tablespoon minced fresh Italian parsley
1 lemon, zested
Instructions: Bring a pot of salted water to a boil. Gently poach the fingerlings for 5 minutes. Drain the potatoes, cut in half and dry thoroughly. Heat a large pan over medium-high heat. Melt the butter, add the leeks and season with salt and pepper. Saute until softened, about 8 minutes. Set aside. In the same pan, heat the olive oil. Put the fingerlings cut-side down in the pan and cook until golden brown, about 5 minutes; flip and repeat on the skin side. Add back the leeks, drizzle with the honey and cook for another 2 to 3 minutes. Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44290,"Brie & Mushrooms en Croute 1 tablespoon olive oil 1 tablespoon butter
1/4 cup diced onion
1 tablespoon minced fresh rosemary, plus rosemary sprigs, for garnish 2 teaspoons minced fresh thyme
2 cloves garlic, minced
1/2 pound cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1/2 cup red wine, such as Cabernet
1 large egg 1 sheet frozen puff pastry, thawed All-purpose flour, for dusting One 8-ounce wheel of Brie
Dried cranberries, for garnish
Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment. Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside. In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water. Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash. Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44291,"Spicy Veggie Stir-Fry 1 pound thin spaghetti Sesame oil, for drizzling Low-sodium soy sauce, for drizzling 1/2 cup low-sodium soy sauce, plus more if needed 2 tablespoons sherry or low-sodium vegetable broth
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoons sriracha (more or less to taste)
1 tablespoon minced fresh ginger
3 tablespoons peanut oil
1 yellow onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
2 cloves garlic, minced
2 medium zucchini, cut into large wedges
One 15-ounce can baby corn, drained, corn halved crosswise
1 head broccoli, cut into florets
Sesame seeds, for serving
2 green onions, sliced Instructions: For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss. For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside. Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes. While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 44292,"Roasted Red Pepper Salad 2 cups roasted red peppers cut into 1-inch pieces 2 cups finely diced celery 2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute 2 cups freshly cooked or thawed frozen corn kernels 2 cloves parboiled garlic, minced 1/2 cup mayonnaise, low fat or not Lemon juice to taste Dijon mustard to taste Salt and freshly ground black pepper to taste Instructions: Combine the peppers, celery, zucchini and corn. Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper. Combine vegetables with dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44293,"Japanese Seafood Risotto 8 cups chicken stock 2 tablespoons vegetable oil
2 tablespoons finely minced ginger (about one 1-inch piece)
5 scallions, sliced, white and green parts separated 2 cups Arborio rice Kosher salt
1/3 cup sake
8 ounces small-medium shrimp, halved lengthwise (I like to use rock shrimp or Laughing Bird shrimp if available)
3/4 cup frozen shelled edamame, thawed
2 tablespoons white miso 1/4 cup mirin
Zest and juice of 1 lemon 8 to 12 ounces jumbo lump crabmeat, picked through for shells
Toasted sesame oil, for garnish Soy sauce, for garnish
Toasted shredded nori, for garnish
Instructions: Heat the chicken stock in a medium saucepot and keep warm. Coat a straight-sided pan with the vegetable oil and set over medium heat. Add the ginger and scallion whites and cook until aromatic, 3 to 4 minutes. Add the rice, sprinkle with salt and cook for a minute or two to toast the rice. Deglaze with the sake and cook for about a minute to allow the alcohol to burn off. Add a few ladles of hot stock to the rice, just enough to cover, and cook, stirring constantly, until the rice has absorbed the stock. Add a few more ladles of stock and repeat. You will do this 4 to 6 times, until all of the stock is absorbed and the rice is cooked through but still has a nice bite to it. The whole process should take about 20 minutes. Once the rice is cooked, stir in the shrimp and edamame and let the heat of the rice gently cook the shrimp. Once the shrimp have turned opaque, stir in the miso paste. Beyond this point, do not let the risotto boil; miso tastes bitter if it boils. Check the seasoning and adjust the salt as needed. Add the mirin, lemon zest and juice and scallion greens and gently fold in the crabmeat. To plate, spoon a generous amount of risotto into a serving bowl, drizzle with a little sesame oil, add a splash of soy sauce and top with some nori. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 44294,"Lemon-Pepper Capellini 2 tablespoons extra-virgin olive oil 3 tablespoons butter 4 cloves garlic, finely chopped 1 teaspoon coarse black pepper 2 lemons, zested and juiced Salt 1/2 pound capellini 1/2 cup shredded or torn basil leaves Grated cheese, to pass at table Instructions: Place water on to boil for pasta. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest. Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 44295,"Aromatic Lamb Shank Stew 6 tablespoons peanut or vegetable oil, divided 8 lamb shanks 2 onions 4 cloves garlic Sprinkling salt 1 tablespoon turmeric 1 teaspoon ground ginger 1 dried red cl pepper, crumbled, or 1/4 teaspoon dried red pepper flakes 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg Freshly ground black pepper 3 tablespoons honey 1 tablespoon soy sauce 3 tablespoons Marsala wine 6 tablespoons red lentils 3 tablespoons chopped pistachios, chopped blanched almonds or a mixture of both Couscous, recipe follows About 2 3/4 cups (18 ounces) couscous 2 teaspoons salt 4 cardamom pods Approximately 2 tablespoons unsalted butter in 2 slices 2 tablespoons sliced almonds Scant 1/4 cup pine nuts 2 tablespoons pistachios Instructions: Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting pan or whatever else you've got at hand to sit them in. Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it sticking. Stir in the turmeric, ground ginger, cl, cinnamon and nutmeg and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer very gently for 1 to 1 1/2 hours or until the meat is tender. Add the red lentils and cook for about 20 minutes longer with the lid, until the lentils have softened into the sauce and the juices have reduced and thickened slightly. Check for seasoning. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it. Fill the bottom of a steamer, or base of a couscoussier should you possess one, with water and bring to a boil. When it looks like it's almost ready to boil, fill the kettle and put it on, then empty the couscous into a glass bowl, add the salt, crush in the cardamom and mix with your fingers, then pour over a quart of boiling water from the kettle and place a plate on top of the bowl. Leave to stand for 5 minutes, then drain and empty into the steamer or couscoussier top and sit this on top of the boiling water beneath. Add the slices of butter on top of the couscous then clamp on the lid and let steam for about 7 to 10 minutes, by which time the couscous should be tenderly cooked and the butter melting. (You can do this a simpler way if you prefer, by just steeping the couscous in the boiling water for 10 to 15 minutes, but the grains will be more dense and more likely to clump. It's not disastrous, however, and you must decide what you're prepared to do.) Meanwhile, toast the almonds by frying them in a dry pan until fragrant and golden, remove them to a plate, then do the same to the pine nuts. Chop the pistachios. Once the couscous is cooked, tip the bowl, fork through (and always use a fork for mixing or fluffing up couscous; a spoon will crush it and turn it stodgy), sprinkling in the almonds and pine nuts as you do so (and taste for seasoning at the same time, too). Now fork in most of the pistachios, and sprinkle those that remain lightly on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44296,"Beer-Cheese Burgers 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/4 teaspoon mustard powder 3/4 cup beer 1/2 cup half-and-half 6 ounces grated sharp yellow cheddar cheese 1 tablespoon horseradish 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 4 poppy seed rolls, split Tomato slices, for topping 2 tablespoons chopped fresh chives Instructions: Preheat a grill to medium high. Melt the butter in a medium saucepan over medium heat. Add the flour and mustard powder and cook, stirring, 3 minutes. Whisk in the beer and bring to a simmer; whisk in the half-and-half until smooth. Return the sauce to a simmer and cook, whisking occasionally, until thickened, 3 to 4 minutes. Stir in the cheese and horseradish until smooth; keep warm. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Top the bun bottoms with the burger patties, cheese sauce, tomato and chives. Cover with the bun tops. ","[Pinot Noir, Sauvignon Blanc, Riesling, Chianti]" 44297,"Honeyed Mango and Chicken Saute with Toasted Cashews 3 tablespoons peanut oil 2 tablespoons soy sauce 1 tablespoon honey 6 boneless, skinless chicken thighs, cut into 1-inch cubes 1 cup salted cashews 3 medium garlic cloves, thinly sliced 1/4 medium yellow onion, roughly chopped (about 1/4 cup) 1 medium mango, roughly chopped (about 1 cup) Sesame Rice, recipe follows 3 1/2 cups water 2 cups long-grain rice 1 tablespoon kosher salt 2 tablespoons toasted sesame oil 1/4 cup white sesame seeds Instructions: In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours. Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.) When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice. Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve. Yield: 4 servings Prep Time: 2 minutes Cook Time: 10 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 44298,"Wellfleet and Manila Clam Sauce 2 tablespoons olive oil 2 tablespoons finely sliced garlic 1/4 cup finely julienned basil leaves 1/2 pound Applewood-smoked bacon, diced and cooked crisp 18 Littleneck clams from Wellfleet, MA 18 Manila clams 1/2 bottle rose wine 1 quart canned clam broth 8 ounces (2 sticks) butter 1/2 cup fennel, finely diced 1 ounce preserved Meyer lemon peel, julienned Salt and pepper Meyer lemon juice, to adjust acidity Instructions: Heat a large saucepan until moderately hot. Add olive oil. Saute fennel, bacon and garlic. Add the clams and deglaze with the rose wine. Pull the clams out as they open. Reduce the wine by 3/4. Add the clam broth and bring to a boil. Add the butter to the boiling liquid, continue to boil until the butter is incorporated. Just before serving, add the clams back to the sauce, along with the Meyer lemon peel, basil leaves, lemon juice, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 44299,"Savory Snacks Puff Pastry, store bought 2 large egg yolks 1 large egg 1/4 cup whole milk 1/3 cup freshly grated Parmesan cheese Pinch salt Pinch freshly ground black pepper 10 (4-inch) anchovy fillets, drained 20 pitted olives Instructions: Egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees F (204 degrees C). Remove the puff pastry from the refrigerator. If you are only making 1 thing at a time, return the rest of the puff pastry to the refrigerator. Cheese twists: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Use a rolling pin to roll the puff pastry into a 12 by 20-inch rectangle about 1/8-inch thick. Roll the dough thinly because it will rise in the oven. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom. Flip each strip so that the cheese is on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. Anchovy puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Roll the dough into a 10 by 12-inch rectangle with the long side facing you and cut it in half from top to bottom. Use a pastry brush to coat 1 piece of the dough with egg wash. Lay the anchovy fillets spaced about 1-inch apart from top to bottom on the egg-washed dough. Place the other rolled-out dough half on top of the anchovies and mark each anchovy by pressing the dough on either side of each fillet. Use a sharp paring knife to cut between each puff pastry-covered fillet. Next, cut the filled strips in half from top to bottom to make small anchovy packets. Use a knife to score the top of the dough at a diagonal. Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. Olive puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Use a rolling pin to roll the dough into a 10 by 12-inch rectangle and repeat the procedure of making anchovy strips using olives instead. There is no need to cut these in half. Just cut between the olives to make small packages. Baking and cooling is the same. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44300,"Goat Cheese and Thyme Crackers 4 ounces goat cheese 2 tablespoons butter, at room temperature 4 sprigs thyme, leaves removed and lightly chopped Zest of 1 lemon Kosher salt and freshly ground black pepper 1/2 cup flour Instructions: In a stand mixer with the paddle attachment blend the goat cheese and butter until smooth. Add the thyme, zest, and 1/4 teaspoon salt. Taste a bit, and season with more salt, if needed and add a few grinds of pepper. Add the flour and blend until smooth. Remove the dough and using a piece of plastic wrap to guide and mold, roll the dough into an 8-inch long log. Refrigerate for 2 hours. Heat the oven to 325 degrees F. Remove the dough log from the refrigerator and cut into 1/3-inch discs. Place on an ungreased parchment paper-lined baking sheet, about an inch apart. Bake until golden on top and set, 30 to 35 minutes. Remove from the oven and slide the parchment off of the baking sheet and onto a cooling rack with the crackers still attached. Cool completely before eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44301,"Eddie Jackson's Flank Steak 1/2 cup canola oil, plus more for oiling the grill grates 1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes Worcestershire sauce Kosher salt and freshly ground black pepper 2 pounds flank steak
Instructions: To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil. Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight. Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill. Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.
","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 44302,"Cauldron of Bubbling Cheesy Bean Soup 1 pound ground beef 1 can cheese soup with 1/2 can of water 1 (16-ounce) package processed cheese with jalapeno peppers 1 (15-ounce) can kidney beans, well drained 1 (15-ounce) can black beans, well drained 1 cup medium or hot salsa 6 medium individual rounds dark rye bread, unsliced Instructions: Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot. ","[Chardonnay, Merlot, Zinfandel, Tempranillo]" 44303,"Chocolate Mint Bites 2 1/4 cups heavy cream 1 cup fresh mint leaves
One 10-ounce bag bittersweet chocolate chips
One 10-ounce bag semisweet chocolate chips 1/2 teaspoon salt
1 cup crushed chocolate or mint-chocolate cookies
1 cup chopped pecans
1 cup chopped semisweet chocolate Instructions: Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes. Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours. Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet. Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 44304,"Crack Proof Cheesecake 2 cups finely ground graham crackers (about 30 squares) 1/2 teaspoon ground cinnamon 1/2 cup unsalted butter, melted 2 (8-ounce) blocks cream cheese, room temperature 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1 lemon, zest finely grated 1 pint sour cream 2 tablespoons butter 2 pints blueberries 3/4 cup granulated sugar 1 teaspoon cornstarch 1 lemon, juiced Instructions: To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling. To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula. To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut. For the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44305,"Almond Chocolate Biscuits 1 cup whole skin-on almonds 1/2 cup sugar 2 large egg whites 2 ounces bittersweet chocolate, chopped Instructions:

1. Preheat the oven to 375 degrees F. Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
2. Line an 8-by-11-inch cookie sheet or pan with parchment. Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
3. While still warm, cut the dough into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a cooling rack.
4. Meanwhile, put the chocolate in a clean microwave-safe bowl. Heat the chocolate at half power, stirring at 30-second intervals until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44306,"Onion Jam 2 tablespoons extra-virgin olive oil 3 medium-large red onions, diced (about 2 pounds) Kosher salt and freshly ground black pepper 1 cup red wine 1/4 cup honey 1/4 cup red wine vinegar Instructions: Heat the oil in a large skillet over medium heat. Add the onions and a generous pinch of salt and pepper. Cover and cook, stirring occasionally, until the onions are soft, 10 to 15 minutes. Increase the heat to high, add the red wine and simmer until most of the wine is absorbed into the onions. Add the honey and vinegar and simmer gently, lowering the heat as needed and stirring occasionally, until the onions are soft, sticky and jam-like, about, about 15 minutes.
   ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 44307,"Roasted Winter Squash with Gorgonzola Cheese 1 medium butternut squash, or other winter squash (about 1-1/2 pounds), rinsed 2 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt Freshly ground black pepper 1 to 2 ounces Gorgonzola cheese, crumbled Instructions: Preheat oven to 400 degrees F. Peel the squash if desired. Halve the squash and scoop out and discard the seeds and strings. Cut into 1-inch wedges.
   Brush a roasting pan lightly with some of the butter. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 30 minutes. Turn the wedges over with a pancake-style spatula and continue to roast until tender and browned, about 30 minutes more. Transfer the squash to an ovenproof serving dish, season with pepper to taste and sprinkle with the cheese, while still hot, to melt slightly (if needed, return the squash to the oven to melt the cheese). Serve. ","[Chardonnay, Barolo, Chianti, Riesling]" 44308,"Rice Pilaf 3 tablespoons unsalted butter 1 shallot, thinly sliced 1 1/2 teaspoons kosher salt Freshly ground black pepper 2 cups basmati-style long grain rice 3 cups low-sodium chicken broth 1 bay leaf 1 sprig fresh rosemary Instructions: Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more. Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44309,"Grilled Scallop Ceviche 1 1/2 pounds sea scallops (preferably dry-packed) 2 tablespoons minced seeded jalapeno pepper 1 cup Mojito Marinade (see below) 2 tablespoons finely diced red bell pepper 1 lime, cut into 8 wedges 1/4 cup chopped garlic 1/2 cup chopped onion 2 cups fresh orange juice 1/2 cup fresh lime juice 1/2 cup olive oil 4 teaspoons kosher salt 1 tablespoon black pepper 2 teaspoons ground cumin 2 teaspoons dried oregano 1 tablespoon chopped fresh cilantro Instructions: Plop the scallops into a glass or stainless steel bowl. Combine the jalapenos and the Mojito Marinade and pour over the scallops. Marinate for 1 to 2 hours in the fridge. Fire up the grill; then get back inside and fish the scallops out of the marinade. Dry them off really well, and string them onto skewers (if you're using bamboo skewers, soak them in water for 10 minutes before skewering). Pour the marinade into a small saucepan and bring it to a rapid boil. Toss in the red peppers, turn the heat to low, and simmer for 2 minutes. Keep warm Grill the scallops over the hot coals for about 2 minutes on each side, or till the edges are tinged with a rich brown color and the flesh turns opaque. Ring a plate with lime wedges. Slide the scallops off the skewers and pile them up in the center of the plate. Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in. Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan till just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slice the contents of the bowl into the hot oil--be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44310,"Roasted Tomatillo Salsa 1 pound tomatillos, husked and rinsed 6 cloves garlic, unpeeled 1 small onion, cut into quarters 1 1/2 tablespoons olive oil Salt and freshly ground black pepper 1 jalapeno, stemmed, seeded, and minced 1 lemon, juiced 1 lime, juiced Instructions: Preheat the oven to 400 degrees F. Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 44311,"Fennel Salad 2 bulbs fennel, chopped 5 celery stalks, chopped 2 tablespoons chopped fresh basil leaves 2 tablespoons red wine vinegar 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Combine all ingredients in a medium bowl and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 44312,"Black Beans (Frijoles Negros) 2 pounds black beans 20 cups water 1 cup plus 4 tablespoons olive oil, divided 1 large onion, chopped 8 garlic cloves, mashed or chopped 1 green bell pepper, chopped 8 teaspoons salt 1 teaspoon pepper, optional 1 teaspoon dried oregano 2 bay leaves 4 tablespoons sugar 1 cup dry red wine 4 tablespoons vinegar Instructions: Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving. ","[Malbec, Tempranillo, Garnacha, Barbera]" 44313,"Butterscotch Peanut Butter Bars 1/2 cup (1 stick) butter, room temperature, plus more for greasing 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup plus 1/4 cup creamy peanut butter 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup quick-cooking oatmeal 6 ounces butterscotch chips (about 1 cup) 1 cup confectioners' sugar 4 tablespoons milk Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter. Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges. Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares. ","[Chardonnay, Riesling, Moscato, Merlot]" 44314,"Orange Gelatine Monster 2 envelopes gelatin 1 quart fresh orange juice, divided into 1/2 cup, 11/2 cups and 2 cups 3/4 cup sugar 1/2 teaspoon vanilla extract 1 cup blackberries 3 cups vegetable oil 1 bunch bean thread noodles Instructions: In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2 cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles. Top gelatin with the noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44315,"Tarragon Deviled Eggs 6 large eggs Kosher salt and freshly cracked black pepper 1 tablespoon Dijon mustard 1 tablespoon minced shallot 1 tablespoon finely chopped sweet gherkins, plus 1 teaspoon brine 2 teaspoons finely chopped tarragon, plus 12 tarragon leaves, for garnish Instructions: Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes. Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44316,"Double Nut Torte 4 cups nuts, 1 kind or an assortment, roasted and cooled 1 1/2 cups sugar 3/4 cups butter or margarine 5 large eggs, separated 1 1/2 tablespoons lemon juice 1 tablespoon grated lemon peel 1/3 cup all-purpose flour Instructions: Place nuts in a food processor and grind until finely ground. In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour. In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture. Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes. To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer. Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool. TIP: PAN ROASTING ALMONDS Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44317,"Macaroni Fruit Salad with Creme Fraiche 1 mango, peeled and cut away from the pit 1 fresh lime, halved and seeds removed 1 pound cooked elbow macaroni 1 quart strawberries, hulled and sliced 1 (29 to 32-ounce) can sliced peaches (preferably in their own juice or light syrup) 2 tablespoons minced fresh mint leaves, plus 6 to 8 sprigs for garnish 4 ounces creme fraiche Instructions: Add mango to a blender and squeeze in the juice from the lime. Puree the mixture and pour into a large bowl. Stir in macaroni. Gently fold in strawberries, peaches, and minced mint. Transfer to serving dishes topped with creme fraiche and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44318,"Olive and Nut Tartines 2 cups/350 g black or green olives, pitted Zest of 1 lemon Olive oil Baguette croutes, for serving 1/2 cup/70 g chopped pistachios or toasted almonds Instructions: Chop the olives finely and put in a bowl with the lemon zest. Stir in enough olive oil to bind. Spoon onto the baguette croutes, and top with a generous sprinkling of the chopped green pistachios or toasted almonds. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 44319,"Cuban Sandwich One 2 1/2-pound boneless pork loin roast 1/4 cup olive oil Kosher salt and cracked black pepper
3 tablespoons mayonnaise 2 tablespoons olive oil 1 tablespoon cilantro leaves, chopped 1/2 teaspoon kosher salt 3 cloves garlic, minced Juice of 1 lime 4 Cuban or Portuguese rolls, split lengthwise 3 tablespoons whole-grain mustard Pinch salt 4 ounces ham, thinly sliced 4 ounces Swiss cheese, sliced 2 large dill pickles, thinly sliced 2 to 3 tablespoons unsalted butter, melted Instructions: For the pork loin: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes, and then reserve 1 1/4 pounds for the sandwich. Slice 1/4-inch thick. Reserve the remaining pork for another recipe. For the mojo spread: Add the mayonnaise, oil, cilantro, salt, garlic and lime juice to a bowl and stir until evenly combined and spreadable. For the sandwich: Heat a large, 12-inch cast-iron skillet over medium heat. Spread the top half of each of the rolls with 2 tablespoons of the mojo spread and 2 teaspoons mustard. Layer the bottom half of the rolls with pork, seasoning it with a pinch of salt. Top with the ham, cheese and pickles. Place the top half of the roll over the bottom half. Brush the skillet with the butter, place 2 sandwiches in the skillet and brush the top half with butter. Place another cast-iron pan on top of the sandwiches with a heavy can to press down. Alternatively, you can use a panini press. Cook until the bread becomes golden brown on one side, and then flip and repeat on the other side, cooking for 2 to 3 minutes per side. Cook the remaining 2 sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44320,"Chocolate-Pumpkin Swirl Bread with Marmalade Butter 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup orange marmalade
1/2 teaspoon finely grated orange zest
Pinch fine sea salt
Butter or nonstick cooking spray, for the pan 1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted and cooled
Instructions: For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving. For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside. Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl. Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute. Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined. Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter. Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.) Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 44321,"Sunny's Deviled Eggs 6 eggs 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 lemon, zested 2 teaspoons chopped pickled jalapenos Kosher salt and freshly ground black pepper 1/4 cup chopped french-fried onions (recommended: French's) Smoked paprika, for garnish Instructions: Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44322,"Mini Vanilla Scones with Vanilla Bean Glaze 2 whole vanilla beans 3/4 cups heavy cream 3 cups all-purpose flour, plus more for dusting 2/3 cups granulated sugar 5 teaspoons baking powder 1/4 teaspoon salt 2 sticks (1/2 pound) unsalted butter, chilled 1 whole large egg 1 whole vanilla bean 1/2 cup whole milk, plus more if needed 5 cups powdered sugar, sifted, plus more if needed Dash of salt Instructions: For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla \caviar\ inside. Stir the caviar into the cream. Set aside for 15 minutes. Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs. Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together. Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely. For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes. Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth. One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44323,"Triple Chocolate Cookies 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 8 tablespoons unsalted butter (1 stick) 6 ounces bittersweet chocolate, finely chopped 2 large eggs 1 large yolk 1 cup firmly packed light brown sugar 2 teaspoons pure vanilla extract 6 ounces semisweet chocolate chips 6 ounces white chocolate chips Instructions: Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 350 degrees F (or 325 if convection option is available). Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]" 44324,"Baby Lamb Brodettato 3 pounds baby lamb shoulder and leg, cut into 1 1/2-inch pieces 1 lemon, halved, 1 half zested and juiced 3 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 slices Parma ham, shredded 1 onion, finely chopped 1/8 cup flour 1 cup white wine 3 egg yolks 2 sprigs marjoram, leaves removed and roughly chopped 2 sprigs flat-leaf parsley, leaves removed and roughly chopped Instructions: Pat the lamb pieces dry. Rub with half a lemon and season with salt and pepper. In a large pan with a tight-fitting lid, heat the oil and butter over medium heat until foaming, then add the lamb and ham. Cook, stirring occasionally, until the lamb pieces begin to brown, then add the onion, and continue to cook until the lamb is nicely browned all over. Sprinkle over the flour and stir to coat all the lamb. Lower the heat and add the wine, then cover, and simmer until the lamb pieces are fork tender, about 30 minutes. In a small bowl, beat together the yolks, lemon zest and juice, and the marjoram. When the lamb is ready, slowly add the yolks to the pan, whisking constantly. The sauce should be thickened and smooth. Garnish with the parsley and serve right away. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 44325,"Test Recipe 91218 1 bell pepper 2 tablespoons butter, chilled Freshly ground black pepper 1 cup grated cheddar cheese 1 jalepeno, seeded and diced 1 bell pepper 2 tablespoons butter, chilled Freshly ground black pepper 1 cup grated cheddar cheese 1 jalepeno, seeded and diced Instructions: Cut all of the ingredients. Cook them. Enjoy. Cut all of the ingredients. Cook them. Enjoy. ","[Chardonnay, Riesling, Sauvignon Blanc]" 44326,"Chocolate Truffles 1/2 pound quality semisweet chocolate, finely chopped 1/3 cup heavy cream 2 tablespoons quality honey (recommended: Tasmanian) 2 tablespoons unsalted butter, at room temperature 1/4 to 1/2 cup turbinado sugar or raw sugar, for garnish Citrus Truffles, recipe follows Fennel Truffles, recipe follows Malt, recipe follows Chili, recipe follows Ginger, recipe follows 1 grapefruit 2 oranges 2 lemons 1/2 teaspoon fennel seed 2 tablespoons confectioners' sugar 2 tablespoons sweetened ground cocoa 1/4 cup, plus 2 tablespoons malt powder (recommended: Ovaltine) 1 ancho cl 2 tablespoons turbinado sugar 1 teaspoon ancho chili powder 1/4 teaspoon ground cinnamon 1/4 teaspoon sea salt 3 to 4 pieces crystallized ginger, plus more for garnish Instructions: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.) Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour. Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes. Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered, for up to 5 days. Truffles taste best if served room temperature not straight from the refrigerator. Finely grate the zest from the citrus with a fine holed grater, preferably a micro plane. Add half of the zest to the cream, (reserve the rest for decorating the truffles.) Bring the cream, zest and honey to a simmer, remove from the heat. Puree mixture with an immersion blender to combine the flavors. Proceed as above to form the truffles. Gently rub the turbinado sugar and the reserved zest together with your fingers. Sprinkle citrus flavored sugar on top of truffles. Pulse the fennel seed, confectioners' sugar, and cocoa in a spice grinder to a fine powder. Roll basic chocolate truffle in fennel-cocoa mixture. Add 2 tablespoons malt powder to the cream and proceed with the basic recipe as above. Roll finished chocolate truffle in the 1/4 cup malt powder. Stem and seed the cl, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the cl. Add the cl to the cream and honey mixture and bring to a simmer. Cover and let set for 5 to 10 minutes, depending on how spicy you like your truffles. Strain and discard the cl. Proceed as above to form the truffles. Mix the turbinado sugar, chili powder, cinnamon, and sea salt together. Sprinkle seasoned sugar on top of the truffles. Add the crystallized ginger to the cream. Bring cream, ginger and honey to a simmer, remove from the heat and puree with an immersion blender to combine the flavors. Proceed as above to form the truffles. Finely chop additional crystallized ginger to equal about a tablespoon and lightly press onto the top of truffles. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 44327,"Chickpea Chicken-Noodle Soup 3 tablespoons extra-virgin olive oil 4 ounces spaghetti, broken into small pieces 1 carrot, thinly sliced 2 cloves garlic, chopped 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 3/4 cup chopped fresh cilantro 4 cups low-sodium chicken broth 1 15-ounce can chickpeas, drained and rinsed 1 15-ounce can diced tomatoes Kosher salt and freshly ground pepper
2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced Instructions: Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper. Photograph by Antonis Achilleos ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44328,"Layered Shrimp Salad 12 ounces cooked chilled shrimp, chopped 2 fresh jalapenos, seeded, ribbed and finely chopped divided 6 teaspoons lemon flavored olive oil, divided Kosher salt and freshly cracked black pepper 4 medium vine-ripened tomatoes, seeded and diced 1 to 2 avocados, peeled, pitted, and diced Chopped chives, for garnish Instructions: Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44329,"Charred Tomatillo Salad 2 tablespoons fresh squeezed lime juice (from about 2 limes) 2 tablespoons olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper
6 mini sweet peppers, mixed colors
1 small white onion
1 1/2 pounds medium tomatillos, husks removed
1 ripe avocado, 3/4-inch dice
1/2 bunch fresh cilantro leaves, roughly chopped
1/4 cup queso fresco, crumbled
1/4 cup toasted pepitas
Instructions: Preheat the broiler to high and adjust an oven rack to the top level. Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl. Dice the peppers and onion into bite-size pieces (about 1/2 inch). Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool. Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes. Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas. ","[Rioja, Tempranillo, Garnacha, Barbera]" 44330,"Flan de Calbasa 1/2 cup white sugar 5 whole eggs 1 can condensed milk 1 cup regular or low fat milk 1cup pumpkin puree Instructions: Preheat oven to 250 degrees. Place sugar in a small saucepan and over medium-high heat cook sugar until caramel stage, and line a flan mold with this caramel. Beat the eggs and add the condensed milk. Mix the cup of regular milk with the pumpkin puree in your electric blender. Put together and mix well all the ingredients. Pour the contents into the caramel lined molds. Place mold in a large shallow baking pot containing about an inch of hot water and cook for about 1 1/2 hours or until set and golden. Allow to cool. Cover and place in refrigerator. To serve it, turn mold upside down on serving plate.; ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44331,"Mama's Banana Pudding 2-3 bananas, sliced 1 box vanilla wafers 1 cup sugar 2 tablespoons flour 2 eggs 2 cups milk 1 teaspoon vanilla Instructions: In a large bowl, place one layer of sliced bananas, then a layer of wafers until bowl is filled, making sure top layer is wafer. Set aside. In a medium saucepan beat eggs, add sugar and mix well, add flour, milk, vanilla. Bring to boil, pour over bananas and wafer mixture. Chill and Serve.
TIP: FRIED PLANTAINS To peel easily, soak in cold water and peel off skin with knife. Cut into 2-inch diagonal slices and fry in 380 degree oil until golden.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44332,"Whole Kahlua Pig Roasted In A Sand Enclosed Oven For A Luau Shovels, as needed 15 cubic feet Lava river rocks (lava rocks are porous) to be pre-heated 1/2 cord wood 6 to 8 sheet metal panels measuring approximately 4 feet square (these will retain the heat without being consumed by the fire) Metal fire tongs to move rocks, panels, wood Fire mitts to protect your hands from the heat Safety goggles and protective gear for your body A large bunch of ti leaves bound together to be used as a \brush\ to remove ash from the rocks A stretcher constructed with 2 (8-foot by 2- by 6-inch) pieces lumber for the wood handles, connected by 2 (2- by 6-inch by 3- to 4- feet) pieces wood, and an affixed support platform of plywood (3/4-inch by 4-feet by 3- to 4-feet) 15 feet of 4 foot high heavy gauge chicken wire temporarily affixed to the platform part of the stretcher to hold the pig closed after adding the rocks to the carcass 14 gauge wire as needed to secure the chicken wire Wire cutters 1 entire head-on pig carcass, innards removed Banana \stumps\ to place between the pig meat and the hot coals to prevent the flesh from burning Another large bunch of ti leaves, hard stalks snapped out, to be used like aluminum foil to steam the pig Instructions: Dig a pit in the sand 2 feet deep and 6 feet in diameter. Add the river rocks and cover with enough of the wood to get the fire underway to heat the rocks. (You will add the additional wood as needed.) Start the fire (to heat the rocks to 800 degrees F). Add the metal panels on top of the fire to contain heat without smothering the fire. Using assistance place the gutted pig in the supine position on the stretcher-like platform and wrap the affixed chicken wire around to mostly secure the pig, but leaving enough room to be able to put the heated lava rocks inside the body cavity. Place some banana \stumps\ in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning. Protecting your face, hands, and body with proper gear and using safe equipment, remove enough of the metal panels from the fire to retrieve the heated rocks with fire safe tongs. Someone will use heavy fire mitts to hold the rocks in a pair of tongs, while the other person uses the ti leaves \brush\ to dust off the ash. The rocks with the ash removed are then placed one-by-one in the cavity of the pig so it will cook from the inside out with dry heat. Place some additional banana \stumps\ in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning. The carcass of the pig is then closed with chicken wire and additional metal wire as needed to secure the chicken wire. Remove the attachments that have been holding the chicken wire to the stretcher. Transfer the pig to sit atop the metal panels of the imu, and use the additional ti leaves like aluminum foil, placing them dull side up, shiny side down in a cross configuration to steam the exterior of the pig with the moisture from the ti leaves. When the pig is cooked through, approximately eight hours, use assistance to remove it from the fire, let rest for 30 minutes, then carve it down. The cheeks of the pig should be reserved for the most honored guest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44333,"Tortellini in Broth with Arugula 4 cups chicken stock or broth 1 (9 1/2-ounce) package mushroom or cheese-filled tortellini 1 bunch arugula leaves, rinsed and patted dry Freshly grated Parmesan cheese Instructions: In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes. In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44334,"Stir-Fried Watercress 4 cloves garlic, minced 1 tablespoon peeled and minced fresh ginger 2 tablespoons peanut oil 1 pound watercress, woodiest stems trimmed 1/4 cup oyster sauce Jasmine, sticky or plain white rice, for serving Instructions: Combine the garlic and ginger in a small bowl. Preheat a wok over high heat for 10 minutes. Have 2 tablespoons of cold water in a small bowl next to the wok. Add the oil to the wok, and just as it starts to smoke, add the garlic and ginger. Stir-fry for a few seconds until they start to brown, and then immediately add the water. Add the watercress and toss with tongs to coat with the oil. Cook just until it starts to wilt, about 1 minute. Add the oyster sauce and toss to coat. Remove from the heat and toss for another 30 seconds or so, until the watercress is completely wilted (the stems should be bright green and the leaves darker but not black). Transfer the watercress to a platter, and serve with rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 44335,"Sloppy Joes 1 pound ground brown chicken, turkey or buffalo 1 medium onion 1 tablespoon mustard 1 tablespoon worcestershire 1 tablespoon sugar 1 tablespoon vinegar 3/4 cup ketchup 1 teaspoon salt 1/2 cup green pepper 1/2 cup celery Instructions: Brown meat in large heavy skillet over moderate heat for 2 to 3 minutes, breaking up clumps. Add onion, mustard, worcestershire, sugar, vinegar, ketchup, salt, green pepper and celery. Reduce heat to low and cook, stirring now and then, about 40 minutes until flavors mingle. Place 1/2 hamburger bun on each of four plates and ladle meat sauce generously on top. Serve at once. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 44336,"Spinach and Asparagus Frittata 4 tablespoons olive oil 1 pound spinach, washed and drained with stems removed 2 cloves garlic, minced or mashed 1 pound asparagus, cut into 1-inch pieces 8 eggs, beaten 3 tablespoons whipping cream or water 1/4 teaspoon salt Pepper to taste 2 tablespoons Parmesan cheese, shredded Instructions: In a saute pan heat 1 tablespoon oil. Add spinach and garlic and saute until spinach is wilted and much of its liquid has evaporated. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry. In a large bowl beat eggs, cream, salt and pepper. In a large saute pan heat 3 tablespoons oil. Add half of beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done. When you insert a wooden toothpick and it comes out clean, it's done. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44337,"Grilled Cauliflower Salad 1/2 cup crumbled goat cheese 1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped chives
1 Meyer lemon, zested and juiced
2 tablespoons orange blossom honey
1 tablespoon Champagne vinegar
1 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 head cauliflower, broken into big florets 6 organic carrots 2 red bell peppers, seeded, deveined and cut into cheeks
1 red onion, quartered, root end left intact
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 celery root, peeled and julienned
One 5-ounce package baby arugula 1/2 cup crumbled goat cheese
Instructions: Preheat a grill to high. For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving. For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper. Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done. Let cool. Cut the vegetables into a 1/2-inch dice. In a large mixing bowl, combined the charred vegetables and celery root. Pour the creamy goat cheese dressing over the top and mix together well. Put the arugula on a platter and top with the salad. Garnish with the crumbled goat cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 44338,"Healthy Squash and Kale Casserole 2 tablespoons olive oil 1/4 of a medium yellow onion, chopped 6 cups finely chopped kale (about 5 ounces) 1 small garlic clove, minced Kosher salt and freshly ground black pepper 1/2 cup low-sodium chicken broth 2 cups of 1/2-inch diced yellow squash (about 8 ounces) 2 cups of 1/2-inch diced zucchini (about 8 ounces) 2 tablespoons mayonnaise 3 cups frozen brown rice, thawed 1 cup grated Swiss 1/3 cup grated Parmesan 1 cup panko bread crumbs 1 large egg, beaten Cooking spray Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise. Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot. Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44339,"Milk Chocolate Mascarpone Cups 3 1/4 cups (about 18 ounces) dark cocoa candy melting wafers 2 tablespoon plus 1 teaspoon coconut oil or vegetable shortening 1/2 cup (about 3 ounces) white candy melting wafers 1 1/4 cups milk chocolate chips 8 ounces mascarpone 3/4 cup heavy cream 1 tablespoon instant espresso powder Instructions: Line a 12-cup muffin tin with paper liners. Line a 9-by-13-inch baking sheet with parchment paper. Put 2 1/4 cups of the dark cocoa melting wafers and 1 tablespoon of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute. Stir until smooth; if any lumps remain, microwave again for 15 seconds and stir until smooth.
Spoon a heaping tablespoon of the melted wafers into a paper liner and use a small pastry brush to brush the chocolate up the sides to the top of the paper. Make sure the paper is completely covered; if you can see paper through the coating it is too thin and needs to be spread more. Repeat with the remaining cupcake liners, reheating the melting wafers as necessary. Refrigerate until ready to assemble.
Put the remaining 1 cup dark cocoa melting wafers and 2 teaspoons of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
Put the white melting wafers and remaining 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
Pour the melted dark cocoa melting wafers onto the prepared baking sheet and spread with a small offset spatula until it is about 1/8-inch thick. Dollop the white melting wafers on top and use the spatula to swirl the white into the dark, creating a wave-like pattern. Refrigerate until ready to assemble.
To make the filling, put the milk chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 1/2 minutes total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth. Allow to sit at room temperature, stirring occasionally, until just warm.
While the chocolate cools, remove the chocolate shells from the cupcake liners. Keep refrigerated until ready to assemble.
Stir the mascarpone and the slightly warm chocolate together in a medium bowl until no streaks remain. Combine the cream and the espresso powder in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed just until the cream holds firm peaks, about 3 minutes. Stir about 1/3 of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream, folding just until combined.
Fill a large piping bag fitted with a large round tip with the mascarpone mixture. Pipe the mixture into each chocolate shell so that the filling comes above the edge of the cup. Break the chocolate bark into shards and stick a shard into the filling in each cup. Refrigerate until ready to eat. Reserve the extra bark for another use.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44340,"Popcorn Shrimp Salad 1/4 cup mayonnaise 2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid 2 teaspoons whole-grain mustard 1/2 teaspoon hot sauce Kosher salt and freshly ground pepper 1/2 pound medium shrimp, peeled and deveined 1 large egg 1 cup instant flour (such as Wondra) 1 tablespoon Cajun seasoning Kosher salt Vegetable oil, for frying 2 romaine hearts, torn into bite-size pieces 1 medium tomato, chopped 1 small red onion, thinly sliced 1 green bell pepper, cut into strips Freshly ground pepper Instructions: Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl. Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt. Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt. Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44341,"Shrimp Risotto 6 cups low-sodium chicken broth Generous pinch of saffron threads 2 tablespoons olive oil 2 tablespoons unsalted butter, divided 1/2 cup chopped onion 1 clove garlic, minced 1 1/2 cups arborio, carnaroli, or vialone nano rice or other short-grain starchy rice Kosher or coarse salt and freshly ground pepper to taste 1/2 cup dry white wine, optional 1 pound uncooked extra-large or jumbo shrimp, peeled and deveined 1/4 cup freshly grated Parmesan, plus more for serving, optional 1/4 cup chopped fresh parsley, optional Instructions: In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44342,"Mushroom Cheeseburgers 1/2 cup apple cider vinegar 2 tablespoons sugar Kosher salt 2 Persian cucumbers, thinly sliced 2 carrots, thinly sliced 1 1/2 pounds ground beef chuck 2 tablespoons Worcestershire sauce Freshly ground pepper 2 tablespoons unsalted butter 8 ounces shiitake mushrooms, stemmed and sliced 4 slices fontina cheese (about 4 ounces) 1/2 cup ketchup 4 sesame potato buns, split and toasted Instructions: Combine 1/2 cup water, the vinegar, sugar and 3/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve. Combine the ground beef and 1 tablespoon Worcestershire sauce in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; season with salt and pepper. Set aside. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute. Meanwhile, mix the ketchup with the remaining 1 tablespoon Worcestershire sauce; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44343,"Spicy Shrimp and Green cl Goat Cheese Salad 3 tablespoons ancho cl powder 1 tablespoon light brown sugar 1 teaspoon cl de arbol powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 24 large shrimp, shelled and deveined Salt and freshly ground pepper 3 tablespoons olive oil 8 ounces arugula, washed and dried Smoked cl Vinaigrette, recipe follows Gaufrettes, recipe follows Green cl Goat Cheese, recipe follows Chopped Cilantro, for garnish 1/4 cup rice wine vinegar 1 tablespoon chipotle pepper puree in adobo 1/4 cup chopped fresh cilantro 1/2 cup olive oil 1 tablespoon honey Salt and freshly ground pepper 2 cups peanut or canola oil 2 baking potatoes, like russets, washed and peeled Salt 1 large poblano pepper, roasted, peeled, seeded and chopped 8 ounces goat cheese Salt and freshly ground pepper Instructions: Preheat oven to 400 degrees. In a bowl, combine the ancho cl powder, light brown sugar, cl de arbol, cinamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through. Place the arugula in a bowl, drizzle with some of the Smoked cl Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around the plate. Spread the gaufrettes with the Green cl Goat Cheese and place along side each shrimp. Drizzle with more of the vinaigrette and chopped cilantro. Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste. Heat oil in a medium high-sided pan to 360 degrees F. Slice potatoes on a mandoline into gaufrettes. Fry the potatoes in batches until golden brown on both sides. Drain on a plate lined with paper towels and salt immediately. Place cl and goat cheese in a food processor and process until combined. Season with salt and pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 44344,"I Can't Believe It's Not Sweet Potato Casserole 8 cups peeled and cubed butternut squash 2/3 cup light vanilla soy milk 2/3 cup sugar-free pancake syrup 1/2 cup granulated no-calorie sweetener (recommended: Splenda)