2 eggs, beaten 1/2 cup milk Essence, recipe follows 2 1/2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the fryer to 365 degrees. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions, and jalapenos, together. Stir in the eggs and milk. Mix until fully incorporated. Fry 1 tablespoon of the batter at a time. Fry the hushpuppies for 2-3 minutes or until they are golden brown. Stirring constantly will ensure over-all browning. Remove from the oil and drain on a paper-lined plate. Season with Essence. Combine all ingredients thoroughly and store in an airtight jar or container. ","[Zinfandel, Tempranillo, Syrah, Malbec]" 16197,"Rossinis 1 pint (2 cups) ripe strawberries, hulled 2 1/2 tablespoons sugar syrup 1 teaspoon Grand Marnier liqueur 6 orange zest strips, for garnish 1 (750-ml) bottle Prosecco, chilled Instructions: Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold. When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.
","[Prosecco, Moscato, Cava, Vinho Verde]" 16198,"Lasagne with Bolognese Sauce: Lasagne Alla Bolognese Butter, for the pan 1/2 batch Bolognese Sauce, recipe follows 1 1/2 (9-ounce) boxes no-boil lasagne noodles Besciamella, recipe follows 3/4 cup grated Parmesan, plus more for serving Extra-virgin olive oil, for serving 5 tablespoons olive oil 1 red onion, medium chop 3 carrots, medium chop 3 celery stalks, medium chop 5 ounces pancetta, cut into small cubes 1/2 teaspoon crushed red pepper flakes 2 handfuls fresh flat-leaf parsley, leaves picked and chopped 1 pound ground beef 1 pound ground pork 1 pound ground veal 1 cup red wine 3 (28-ounce) cans pelati tomatoes* Kosher salt and freshly ground black pepper 1 cup whole milk 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter the lasagne pan well and add a very thin layer of meat sauce. Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce. When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan. Bake for about 30 minutes. Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes. Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste. Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.; *Cook's Note: Pelati tomatoes are whole canned tomatoes. Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 16199,"Braised Beef Short Ribs in a Pomegranate Barbeque Sauce 1/2 gallon pomegranate juice 1/2 gallon barbeque sauce, your choice Agave nectar 6 oranges, sliced 6 (6-ounce) beef short ribs Instructions: In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste. Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes. Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices. Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized. Place the meat into the braising pan with the orange slices. Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely. Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 16200,"Smothered Meatloaf 4 cups Potatoes O'Brien (recommended: Ore-Ida) 1 pound lean ground beef 1 1/4 pounds ground pork 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft) 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton) 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant) 1 egg 1 (12-ounce) can condensed Cheddar soup, divided 1/2 cup evaporated milk 1 (10-ounce) can condensed cream of mushroom soup 1 onion, sliced thin 1 (8-ounce) package sliced fresh mushrooms Instructions: Place potatoes in the bottom of a 5-quart slow cooker. In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced jarred mushrooms, and egg. Set aside. In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker. Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and sliced fresh mushrooms. Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 16201,"Stuffed Potato Skin Skillet Hash with Fried Eggs 2 russet potatoes Olive oil Kosher salt and freshly cracked black pepper Homemade Maple Sausage, recipe follows 8 ounces button mushrooms, sliced 1 red bell pepper, diced 1 green bell pepper, diced 1 jalapeno, seeded and minced 4 scallions, white and light green parts, reserving dark green tops for garnish 2 tablespoons (1/4 stick) unsalted butter 4 large eggs 1 cup grated mild Cheddar Chive Sour Cream, recipe follows 1 pound ground pork 2 tablespoons maple syrup 2 teaspoons chopped fresh sage 2 teaspoons salt 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon crushed red pepper 1 cup sour cream 1/4 cup chopped chives Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside. In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper. Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes. While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes. To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens. Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash. Cook's Notes: You can use all different types of meats and spices to make the sausage your own! Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it. Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.; ","[Syrah, Pinot Noir, Grenache, Tempranillo]" 16202,"Tex-Mex Rice and Black-Eyed Peas 1 cup white rice 1 tablespoon extra-virgin olive oil 1 cup fresh salsa, plus more for topping 1/2 teaspoon ground cumin 2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed) 3 cups baby spinach 1/4 cup chopped fresh cilantro 1 avocado, halved, pitted and sliced 1 cup shredded cheddar cheese Sour cream or Greek yogurt, for serving (optional) Instructions: Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16203,"Sixteen Spice Smoked Chicken 1 tablespoon ground cinnamon 1 tablespoon ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground fennel seed 1 teaspoon ground allspice 1 teaspoon chili de arbol powder 2 tablespoons brown sugar 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1/2 teaspoon cayenne pepper 1 (3 to 4-pound) chicken 1 cup applewood or hickory wood chips, soaked in water for 10 minutes Instructions: Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F). Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16204,"Sunny's Spicy Tomato Dip 2 tablespoons olive oil 2 pints cherry tomatoes
2 tablespoons capers
1/4 cup chopped onions
1/2 teaspoon red cl flakes
Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
1 teaspoon tomato paste
2 to 3 fresh basil leaves
1 clove garlic, sliced in half lengthwise
Instructions: Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes. Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip. ","[Zinfandel, Syrah, Tempranillo, Aglianico]" 16205,"Sauteed Green Beans with Garlic and Pepper 1 tablespoon olive oil 2 tablespoons unsalted butter
4 cloves garlic, grated or minced
1 pound fresh green beans, ends trimmed
Kosher salt and freshly cracked black pepper
1/2 cup chicken stock
Juice from 1/2 lemon
Instructions: Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine. Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16206,"Yogurt Cheese 2 quarts plain yogurt Instructions: Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese. ","[Chardonnay, Riesling, Gewrztraminer]" 16207,"Grilled Chipotle Pork Tacos with Red Slaw 1/4 cup fresh cilantro leaves, finely chopped 1 tablespoon fresh lime juice 1 tablespoon vegetable oil 1 teaspoon chipotle cl powder 2 cloves garlic, minced 1/4 small red onion, very thinly sliced One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 cups shredded red cabbage 1/4 cup fresh cilantro leaves, finely chopped 1 tablespoon vegetable oil 1 tablespoon cider vinegar 1/4 teaspoon chipotle cl powder 1 small red bell pepper, very thinly sliced 1/4 small red onion, very thinly sliced
Kosher salt and freshly ground black pepper 8 corn tortillas 8 teaspoons reduced-fat sour cream Lime wedges, for serving Instructions: For the pork: Combine the cilantro, lime juice, oil, cl powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat. For the red slaw: Combine the cabbage, cilantro, oil, vinegar, cl powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside. Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate. Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16208,"Sunny Morning Muffins 1 cup strawberries, chopped 1 cup sugar, plus 2 tablespoons 1 1/2 cups all-purpose flour Pinch ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1 teaspoon salt 1 ripe banana, mashed 2 large eggs 1/4 cup canola oil 1 lemon, zested 1/2 pint blueberries 1 cup chopped walnuts Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts. Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16209,"Grilled And Stuffed Veal Chop 8 thick veal chops, well trimmed 8 thick slices Italian fontina cheese 8 thin slices, prosciutto ham Garlic pepper Seasoning salt (recommended: Lawry's) Store-bought steak sauce (recommended: Peter Luger's) Instructions: Preheat the grill to high. Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side. Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 16210,"Hawaiian Shoyu Musubi One 12-ounce can Spam 1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons neutral oil
3 cups cooked sushi rice
2 tablespoons furikake
3 sheets roasted sushi nori, halved crosswise Instructions: Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap. Whisk together the soy sauce and brown sugar in a small bowl.
Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools.
Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can.
Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time.
Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16211,"Spicy Tuna Flatbread 1 recipe Pizza Dough, recipe follows All-purpose flour, for bench and pizza peel All-purpose flour, for bench and pizza peel
1 tablespoons extra-virgin olive oil 2 cloves garlic, finely shaved lengthwise 1 tablespoon fresh rosemary leaves Flaked sea salt Freshly cracked black pepper 2 teaspoons mayonnaise 2 teaspoons sour cream 1/2 teaspoon lemon juice 1/2 teaspoon Sriracha (Asian hot sauce) 2 to 3 dashes toasted sesame oil Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/3 pound maguro (sushi-grade tuna), 1/4- to 1/2-inch dice Flaked sea salt Good-quality aged balsamic vinegar Micro greens or radish sprouts, for garnish 1 teaspoon sugar 1 cup warm water (113 degrees F) 1 tablespoon active dry yeast (2 packets) 2 tablespoons olive oil, plus more to grease bowl 1 teaspoon fine sea salt 2 1/2 cups all-purpose flour, plus more for dusting Instructions: For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.)
Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece.
For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna.
To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens. For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour.
Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight.
Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16212,"Crab Salad 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage 1 stalk celery, peeled, and cut into 1/8-inch dice 4 teaspoons finely sliced fresh chives 1 teaspoon minced fresh tarragon leaves 1/3 cup prepared mayonnaise 3 tablespoons sour cream 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon Dijon mustard Kosher salt and freshly ground pepper Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves Instructions: In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serve on toasted rolls or on a bed of lettuce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16213,"Italian Fontina and Parmesan Toasts 3 tablespoons softened butter 3 tablespoons olive oil 1 loaf Italian semolina bread, cut into 1/2-inch thick slices 2/3 cup freshly grated Italian fontina 1/4 cup freshly grated Parmesan Instructions: Preheat oven to 400 degrees. In a small saucepan, melt butter in oil over moderate heat. Brush mixture onto 1 side of each bread slice. Arrange slices, buttered side up, on a baking sheet and bake for 5 minutes or until golden Preheat broiler. Sprinkle fontina and Parmesan cheeses evenly over toasts. Broil about 4 inches from the heat for 1 minute, or until fontina begins to melt. ","[Chardonnay, Barolo, Gavi, Vermentino]" 16214,"Parker House Rolls 1 cup warm water (about 110 degrees F) 2 tablespoons sugar 1 package active dry yeast 2 cups all-purpose flour, plus more for kneading 1 teaspoon salt 2 large eggs 1 large egg yolk 2 tablespoons melted butter 1 1/2 teaspoons kosher Instructions: Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic. Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball. Coat a 9-inch glass pie dish the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour. Preheat oven to 400 degrees F. Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16215,"Mushroom Pies with Pear Salad Cooking spray All-purpose flour, for dusting 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 4 large portobello mushroom caps 1/3 cup breadcrumbs 2 cups shredded cheddar and/or muenster cheese 1 large egg, beaten 1 shallot, thinly sliced 1 1/2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 6 ounces mache or other salad greens (about 6 cups) 1 pear, thinly sliced Instructions: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray. On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper. Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly. Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16216,"Herb Mashed Cauliflower 1 head cauliflower, cut into florets 1 container (6 ounces) 0% plain Greek yogurt 1 tablespoon butter 2 garlic cloves, roughly chopped 2 tablespoons chopped fresh dill, plus additional for garnish 2 tablespoons chopped fresh flat-leaf parsley, plus additional for garnish Kosher salt and freshly ground black pepper 2 tablespoons finely grated Parmigiano-Reggiano cheese Instructions: Bring a medium pot of water to a boil. Add the cauliflower and let cook until fork-tender, about 8 minutes. Drain thoroughly and transfer to a food processor. Add the Greek yogurt, butter, garlic, dill, and parsley and process until creamy. Season with salt and pepper to taste, add the Parmesan, and process until just combined. Transfer to a bowl and garnish with more dill and parsley. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16217,"Real Meatballs and Spaghetti 1/2 pound ground veal 1/2 pound ground pork 1 pound ground beef 1 cup fresh white bread crumbs (4 slices, crusts removed) 1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds spaghetti, cooked according to package directions Freshly grated Parmesan Instructions: Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 16218,"Crema Catalana 5 cups whole milk (do not use lowfat or nonfat) 8 3x1inch strips lemon peel 4 3x1inch strips orange peel 2 cinnamon sticks, broken in half 8 large egg yolks 1 cup sugar 1/2 cup cornstarch 6 tablespoons brown sugar Vanilla extract Instructions: Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks. Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight. Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 16219,"Chicken Pot Pie Toast 1/2 stick (4 tablespoons) salted butter 3 medium carrots, peeled and small diced
2 celery stalks, small diced
1 large yellow onion, small diced
2 sprigs fresh thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 chicken bouillon cube
Pinch turmeric
Kosher salt and freshly ground black pepper
6 thick slices brioche
2 cups shredded cooked chicken
1/2 cup frozen peas
Chives, chopped, for garnish
Instructions: Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion and saut until the vegetables start to turn translucent, about 2 minutes. Add the thyme sprigs, then sprinkle the flour evenly over the vegetables and stir to combine. Next, add the chicken broth, cream, bouillon cube, turmeric and salt and pepper to taste. Bring to the boil, stirring constantly, then reduce the heat to low. Simmer, stirring, until the liquid has thickened and the vegetables are tender, 10 to 12 minutes. Toast the brioche. Add the chicken to the pot and stir it into the sauce. Cook for a minute or two, then add the peas and cook for 1 minute more, stirring so that everything is combined. Place 1 slice of toast on a plate. Top with a ladle of the chicken mixture. Garnish with chives. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 16220,"Spicy Kielbasa Dog with Stout Onions 1 tablespoon butter 1/2 cup stout beer
1 Spanish onion, very thinly sliced Kosher salt and freshly cracked black pepper
1 tablespoon canola oil
1 pound Polish kielbasa sausage link, cut into thirds
3 baguette portions (the length of the links), split through the center but not through the bottom
1/4 cup spicy whole-grain mustard
1/4 cup pickled sweet picante peppers, such as Peppadews 1 cup watercress
Instructions: In a medium saucepan, heat the butter over medium heat until melted. Add the beer and onions and cook, stirring often and reducing the heat to low as the onions start to brown, until the onions are caramelized and all of the liquid has reduced to allow the sugars to brown, 5 to 7 minutes. Season with salt and pepper and set aside. In a large saute pan, heat the canola oil over medium heat. Split the links through the center just to open them up so they lay flat. Sear the links on the cut side until brown, about 5 minutes, then remove them from the pan. In the same pan, toast the buns again on the cut side until brown, a few minutes. Spread the mustard onto the buns, then add the links. Top with the pickled peppers and caramelized onions. Finish with a small handful of watercress and serve. ","[Stout, Porter, Merlot, Tempranillo]" 16221,"Cavatelli with Cauliflower and Chickpeas Kosher salt 3 tablespoons extra-virgin olive oil 1/2 head cauliflower, roughly chopped 1 15-ounce can chickpeas, drained and rinsed 2 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 12 to 14 ounces frozen cavatelli 1 tablespoon unsalted butter 1 5-ounce package mixed baby greens (such as arugula, spinach, tatsoi and chard) 1/4 cup grated Parmesan cheese Instructions: Bring a medium saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven or wide pot over medium-high heat. Add the cauliflower in a single layer and cook, without stirring, until browned, about 5 minutes. Stir well, season with salt and cook, stirring occasionally, until browned all over and tender, 7 to 10 minutes. Push to one side of the pot and add the remaining 1 tablespoon olive oil and the chickpeas. Cook the chickpeas, stirring, until toasted, about 5 minutes. Stir in the garlic, red pepper flakes and a pinch of salt. Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water and then drain. Add the pasta, butter and 1/2 cup cooking water to the Dutch oven and cook, stirring, until the pasta and cauliflower are well combined. Add the baby greens in two batches, stirring, and cook until just wilted, 30 seconds to 1 minute. Remove from the heat. Stir 2 tablespoons cheese into the pasta, adding more cooking water if the pasta is too dry; season with salt. Divide among bowls and top with the remaining 2 tablespoons cheese. ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]" 16222,"Caramel Apples 15 to 20 large Granny Smith apples Assorted chopped candies or nuts, for coating 1 (1-pound) box dark brown sugar 2 sticks unsalted butter 1 (14-ounce) can sweetened condensed milk 2/3 cup dark corn syrup 1/3 cup maple syrup 1 1/2 teaspoons pure vanilla extract 1 teaspoon molasses 1/4 teaspoon salt Instructions: Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls. In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F. Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely. ","[Chardonnay, Riesling, Moscato, Merlot]" 16223,"Gnocchi Primavera Kosher salt 1 17.5-ounce package potato gnocchi
3 tablespoons extra-virgin olive oil
1 leek (white and light green parts only), quartered lengthwise and cut into 2-inch pieces, well rinsed
8 small radishes, trimmed and quartered 8 ounces sugar snap peas, trimmed Freshly ground pepper 2 tablespoons unsalted butter
1/4 cup grated parmesan cheese, plus shaved cheese for topping 1 teaspoon finely grated lemon zest 1 tablespoon finely chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes. Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16224,"Stove-Top Preserves 4 pints fresh strawberries, washed, cored and quartered 1/2 cup sugar Pinch salt Pinch black pepper 2 lemons, juiced 1 teaspoon freshly chopped rosemary leaves Instructions: In a skillet with high sides, add all ingredients and stir to combine. Bring up to a boil and lower heat to a simmer until thick and spoonable, about 30 minutes. Transfer preserves to a bowl and let cool to room temperature. Serve with toasted bread or baked goods. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16225,"Amaretto Tiramisu for Two 2 1/2 tablespoons heavy cream 1/4 cup (2 ounces) mascarpone cheese, softened 1 tablespoon sugar 1/4 teaspoon vanilla extract 3 tablespoons amaretto or other almond liqueur 1/4 cup really strong coffee or espresso, cooled 4 savoiardi (Italian lady fingers), each cut in half 1 tablespoon unsweetened cocoa powder, plus more for garnish Amaretti cookies, broken into pieces, for garnish Instructions: Whip the heavy cream in a bowl with a handheld electric mixer until it holds stiff peaks. Set in the fridge. In a large bowl, cream together the mascarpone, sugar, vanilla and 1 1/2 tablespoons amaretto, by hand, using a spatula or wooden spoon. Fold in the whipped cream and set aside. Add the coffee and remaining 1 1/2 tablespoons amaretto to a shallow bowl and set aside. Dip 2 of the ladyfinger halves in the coffee mixture and lay them in the bottom of a 4-ounce glass. Spoon some of the cream mixture over them, sprinkle with some cocoa powder and repeat with another layer of dipped cookie halves, cream and cocoa powder. Repeat the same process with the remaining ingredients in another glass, cover with some plastic wrap and pop them in the fridge to set for a few hours. When ready to serve, sprinkle the tiramisu with the broken amaretti cookies and a little extra cocoa powder.
","[Prosecco, Moscato, Vin Santo, Riesling]

" 16226,"Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette 2 tablespoons olive oil, plus 2 tablespoons 12 fresh whole sage leaves 2 slices prosciutto, julienned 1 shallot, sliced in rings 1 (750 ml) bottle pinot noir 2 tablespoons balsamic vinegar 2 tablespoons sugar Salt and pepper 12 red baby beets, trimmed 1 (4 to 6-ounce) goat cheese log 6 ounces pistachios, crushed 1 head frisee, torn in bite-size pieces 1 bunch watercress, stems discarded Beet greens, from trimmings 1/4 cup olive oil Instructions: Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon. Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature. With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides. Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately. ","[Pinot Noir, Sauvignon Blanc, Gruner Veltliner, Vermentino]" 16227,"Crispy Shrimp Cakes with Seaweed Salad 1 pound peeled and deveined medium shrimp 1 cup panko 1 large egg 2 tablespoons sriracha mayonnaise, plus more for serving 1 tablespoon plus 1 teaspoon toasted sesame oil 1 scallion, roughly chopped 1 tablespoon pickled ginger, plus more for serving Kosher salt and freshly ground pepper 3 tablespoons vegetable oil 4 cups mixed baby greens (about 4 ounces) 1 cup prepared seaweed salad (about 2 1/2 ounces) 2 teaspoons rice wine vinegar Instructions: Preheat the oven to 400? F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes. Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes. Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16228,"Grilled Pineapple and Chicken Salad 6 (6-ounce) chicken breasts, boneless and skinless Salt and pepper 3 tablespoons olive oil 2 whole pineapples, peeled, cored, and sliced into 3/4-inch slices 3/4 cup walnut oil 2 tablespoons chopped chervil 1 cup minced celery 1/2 cup minced red onion 1 cup chopped roasted walnuts 6 to 8 large nice Bibb lettuce leaves, for serving 1 tablespoon finely chopped parsley 1 quart vegetable oil 10 square wonton wrappers, cut in 1/4-inch strips 2 teaspoons sesame oil Instructions: Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour. Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil. Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 16229,"Roasted Turkey 1( 8 to 10-pound turkey) neck and giblets removed Kosher salt and freshly ground black pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs of fresh herbs, such as; thyme, parsley, rosemary, and sage 2 bay leaves 8 tablespoons unsalted butter (1 stick), melted Serving suggestions: Sage, Sausage and Apple Dressing, recipe follows 16 -ounce bag stuffing cubes 6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten
Instructions: Adjust a rack to lowest position and remove other racks.
Preheat oven to 325 degrees F.
Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs and bay leaves inside. Set bird on a roasting rack set in a roasting pan; breast side up, and brush generously with half of butter and season with salt and pepper. Tent the bird with foil. Roast turkey for 2 hours. Remove foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more. Remove turkey from the oven and set aside to rest for 15 minute before carving. Carve and serve with dressing. Preheat oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16230,"Scallops Wrapped in Bacon 12 slices applewood smoked bacon or other thick-cut bacon 12 (U-10 size) sea scallops 2 tablespoons Essence, recipe follows 1/2 teaspoon salt 12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes Freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle. Preheat a grill to medium-high heat. Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops. When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16231,"Cumin Scented Rice 1 1/2 tablespoons butter 1 tablespoon cumin seeds 3 cups uncooked basmati rice 2 small limes, juiced 6 cups cold water 2 teaspoons salt Instructions: Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes. Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 16232,"White Rice with Fried Plantains 3 ripe plantains 4 tablespoons unsalted butter 6 cups hot cooked white rice Instructions: Peel the plantains and cut into 1/4-inch slices on the diagonal. Melt the butter in a large skillet over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side. Heap the rice on a platter and top with the browned plantains. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16233,"Salted Caramel and Peach Maurittos 4 crepes 1/2 cup salted caramel, such as David's Homemade 1 cup toasted and crushed salted pecans
1 pint peach ice cream
Instructions: Spread out the crepes, smear a layer of salted caramel on each and then sprinkle a layer of crushed pecans on the caramel. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 4 ice cream discs. Top each crepe with a disc of ice cream (remove the carton); fold up the crepes around the ice cream. Serve immediately, or wrap and store in the freezer until ready to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly slic" 16234,"Apple Pie Oatmeal with Bruleed Crust 1/2 cup water 2 tablespoons light brown sugar 1/4 teaspoon ground cinnamon 1/2 cup dried cranberries Pinch salt 1 large Granny Smith apple, peeled, cored and cut into medium dice 2 3/4 cups whole milk 1 cup quick cooking Irish oatmeal (recommended: McCann's) 1 teaspoon freshly grated orange zest Pinch salt 2 tablespoons granulated sugar Instructions: For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute. Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal. For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler. Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each. Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 16235,"Chicken Nachos 6 cups blue corn chips 3 cups shredded cooked chicken 1 cup Daisy Brand Sour Cream ? cup salsa ? cup chopped green onions 1 tablespoon fajita mix 1 tablespoon freshly squeezed lime juice ? cup canned black beans, drained and rinsed ? cup sliced banana peppers ? cup sliced black and green olives 1 cup shredded Mexican cheese blend
1 avocado, sliced Instructions: 1.Heat the oven to 400F. 2.Arrange the corn chips on a large baking tray. 3.In a large bowl stir together the shredded chicken, ? cup sour cream, ? cup salsa, green onions, fajita seasoning mix, and fresh lime juice. Mix well. 4.Spoon the chicken mixture evenly on top of the corn chips. 5.Sprinkle the chicken with the black beans, banana peppers, and olives. Top with shredded cheese. 6.Bake the nachos for 3 to 5 minutes or until the cheese is melted. 7.Garnish with avocado slices, the remaining salsa, and the remaining sour cream. Add the jalapeno peppers for additional flavor, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16236,"Veloute Sauce 3 tablespoons butter 3 tablespoons flour 2 cups chicken stock Salt Freshly ground white pepper Instructions: In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16237,"Yuca Stuffed Crispy Shrimp with Norman's \Mo J.\ Scotch Bonnet Tartar Salsa 1 cup cooked and mashed yuca 1 Scotch Bonnet, stem and seeds discarded, minced 2 to 3 cloves or peeled garlic, minced Kosher salt and freshly toasted cracked black pepper, to taste 12 very large, fresh shrimp (16 to 20 count) 1 cup seasoned flour 1 egg plus 3 tablespoons water, beaten together to make an egg wash 2 cups panko, Japanese bread crumbs Peanut oil, for frying Scotch Bonnet Tartar Salsa, recipe follows Slaw, recipe follows Norman's \Mo. J, recipe follows 3 egg yolks 1 tablespoons champagne vinegar 1 teaspoon pickling juice from the Scotch Bonnets 1/2 cup virgin olive oil 1/2 cup canola oil 1 1/2 tablespoons pickled Scotch Bonnets, recipe follows 3 tablespoons sweet butter pickles, diced small 2 tablespoons red onion, peeled and diced small 1 hard cooked egg yolk, yolk sieved, white chopped small Kosher salt and freshly cracked black pepper, to taste 1 1/2 cups fresh hearts of palm, peeled and very thinly sliced 1/4 cup jicama, peeled and julienned 1/4 red bell pepper, stem and seeds discarded, julienned 1/4 yellow bell pepper, stem and seeds discarded, julienned 1 Scotch Bonnet cl, stem and seeds discarded, minced 1/2 small red onion, peeled and julienned 3 scallions, trimmed and finely chopped 1/2 cup virgin olive oil 1/4 cup freshly squeezed orange juice 1 teaspoon, freshly toasted and ground coriander 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper Kosher salt, to taste Instructions: Combine the mashed yuca with the Scotch Bonnet, garlic, salt and pepper and set aside. Leave the tail on the shrimp, peel and de-vein. Butterfly cut the shrimp. Take about 3/4 of a tablespoon of the yuca mash per shrimp and stuff the cavity of the butterfly cut, packing it firmly into place. Repeat with the remaining shrimp. Dust the stuffed shrimp first in the flour, then the egg wash, and then the panko. Repeat with remaining shrimp. Set them all aside on a plate. Heat a large heavy skillet with peanut oil until very hot (350 degrees). When the oil is hot lay the shrimp in it and cook until golden and cooked through. Remove them to a plate with an absorbent towel. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on the plates. Lift some of the prepared Slaw onto the center of the plates. Spoon or ladle some of the \Mo. J.\ directly onto each shrimp. ; Put the egg yolks in an electric blender and beat until pale. Whisk in the vinegar and the pickling juice. Now add the olive and canola oil very slowly until it is all incorporated. Remove the mixture to a bowl and add the pickled bonnets, sweet butter pickles and red onion. Stir in the hard cooked egg. Season to taste. Reserve covered and refrigerated until desired. ; Mix the hearts of palm, jicama, bell peppers, cl, onion, and scallion together in a large bowl and set aside. In another bowl mix the olive oil, orange juice, coriander, sugar, black pepper, and salt together. Pour over the slaw and mix well. Norman's \Mo. J.: 6 cloves raw, peeled and minced garlic 1 to 2 Scotch Bonnet chilies, stem and seeds discarded, minced 1/2 teaspoon kosher salt 2 teaspoons, whole and freshly toasted cumin seeds 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry vinegar Kosher salt and pepper, to taste Mash the raw garlic, chiles, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment. Now heat the olive oil until fairly hot and pour it over the garlic/cl mixture and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with the salt and pepper, to taste and set aside until ready to use. Pickled Scotch Bonnets: 8 ounces whole Scotch Bonnet chiles, stem on and seeds intact 6 cloves garlic, thinly sliced 1 tablespoon mustard seeds 1 tablespoon dill seeds 6 small bay leaves 1 cup apple cider vinegar 1 cup champagne vinegar 1 cup water Make a small, thin slit in each Scotch Bonnet to aid the pickling process. Place the chiles and garlic in a bowl and set aside. Place the remaining ingredients in a non-reactive saucepan and bring to a boil over medium heat. Pour the boiling mixture over the chiles and garlic, and weigh them down with a plate so they are completely submerged. Let cool. Transfer the chiles and the liquid to an airtight jar or container and keep refrigerated for up to a month. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16238,"Oyster Po'Boy with Anita's Remoulade 1 cup mayonnaise 2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon Creole Mustard, recipe follows 2 teaspoons minced garlic
1 teaspoon Creole seasoning 1 teaspoon hot paprika
1 teaspoon tomato paste
2 stalks celery, finely diced
Salt and freshly ground black pepper 2 cups all-purpose flour 1 cup cornmeal
1 tablespoon Creole seasoning 1 teaspoon ground black pepper
1 teaspoon salt
2 cups shucked oysters, drained (about 20 oysters) Vegetable oil, for frying
2 hoagie rolls, split 1 cup shredded lettuce
1 beefsteak tomato, sliced
1 cup distilled white vinegar 1/2 cup whole yellow mustard seeds 4 cloves garlic, chopped
2/3 cup whole-grain Dijon mustard
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons brown sugar
2 teaspoons kosher salt
Pinch cayenne Instructions: For the remoulade: In a medium bowl, whisk together the mayonnaise, parsley, lemon juice, Creole Mustard, garlic, Creole seasoning, paprika, tomato paste and celery. Season with salt and pepper and set aside until ready to serve. For the po'boys: Mix together the flour, cornmeal, Creole seasoning, pepper and salt. Dredge the oysters through the flour mixture. Shake off any excess flour, and rest the oysters on a plate. Fill a cast-iron skillet or heavy-bottomed pan with 1-inch oil. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Fry the oysters until golden and crispy, turning as they cook to ensure even color, about 2 minutes. Drain on a paper-towel-lined plate. Spread each side the rolls with some remoulade. Divide the oysters between the rolls. Top with some lettuce and tomatoes to serve. In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes. Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 16239,"Quick Paella with Chorizo, Shrimp and Chicken 2 tablespoons olive oil 1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large) 2 tablespoons finely minced garlic One 8-ounce box Spanish rice 1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp 8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper 1 cup sliced scallions Instructions: In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes. Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done. Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve. ","[Rioja, Tempranillo, Garnacha, Cava]" 16240,"Tea Salmon in the Garden with Lemon 1/3 cup Lapsang Souchong tea 1/3 cup balsamic vinegar 3 tablespoons butter 10 shallots, peeled and thinly sliced 2 tablespoons sugar Pinch salt Big pinch pepper 8 wooden skewers, presoaked in warn water for at least 2 hours 24 ounces skinless, boneless salmon, cut into long ribbon shapes 1/2 cup freshly squeezed lemon juice 3 tablespoons Champagne vinegar 2 shallots, peeled and sliced 1 bay leaf, broken 1 teaspoon freshly cracked black pepper 3 tablespoons heavy cream 1/2 pound butter, cut into small pieces and kept very cold 1 cup red wine vinegar 1/2 cup soy 1/2 cup dark roasted sesame oil 1/2 cup chopped cilantro leaves 1/2 cup hot cl oil 3 tablespoons peeled, chopped ginger 3 tablespoons, minced garlic 1 1/2 tablespoons sugar Instructions: For the tea and fish: Soak the dried tea in the balsamic for a minimum of 30 minutes before proceeding with the next step. Heat a medium sized shallow saucepan. Add the butter and allow to foam briefly. Now scatter the shallots across the bottom of the pan and stir occasionally to coat them. When the shallots are caramelized, add the sugar and stir again. Now add the tea and balsamic and stir. Allow the vinegar to reduce almost completely. Season with salt and pepper. Remove to a bowl and allow to cool. Lay the ribbon cuts out on a cutting board. Take the prepared salmon and keep the best looking side down. Sprinkle or rub the tea mixture sparingly down the length of each ribbon. Roll the ribbons up into a tight circle and secure them with a skewer from the 12 o'clock to 6 o' clock position and the 3 to 9 o'clock position. Refrigerate until ready to grill them. Note: The tea mixture without the fish can be made up to a week in advance and stored in the refrigerator For the lemon: Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper in a small, heavy, nonreactive saucepan and bring it to a simmer over a medium heat. Allow the liquid to reduce until only about 3 ounces remain. Now add the cream. Once it boils, whisk in the butter, a bit at a time until it is incorporated. Strain the sauce through a fine meshed strainer and keep in a warm place; Vinaigrette for the garden: Mix all of the above ingredients together and set aside. For the garden: An assortment of 8 cup mixed vegetables with an Asian aesthetic. I like to use a mix of cucumbers, purple cabbage, red and yellow bell peppers, blanched snow peas, blanched asparagus spears, bean sprouts and shiitake mushrooms. Peanut oil or canola oil for sauteing the vegetables: For the dish: When you are almost ready to eat, fire up a hot grill. Grill the spirals until just done, about 4 to 5 minutes. Meanwhile heat a large wok or skillet until very hot. Add the oil for stir frying the vegetables. Add the vegetables and cook briefly together. Add enough of the vinaigrette to lightly dress them. (Reserve any extra in the refrigerator for another time.) Season to taste. Place the cooked fish in the center of four plates. Remove the skewers. Spoon some of the prepared lemon butter around the fish. Mound the vegetables over the fish. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16241,"Green Chicken Finger Sandwiches 1 1/2 cups panko breadcrumbs 2 teaspoons matcha powder 1/2 cup flour 1 teaspoon salt 2 eggs 1 pound chicken tenders (about 12 tenders) 1/4 cup sliced almonds 12 split-top hot dog buns Ketchup Instructions: Preheat the oven to 400 degrees F. Line a straight-sided baking sheet with parchment paper. In a pie plate or shallow bowl, mix together the panko and matcha powder. In a separate bowl, mix the flour and 1/2 teaspoon of the salt. Beat the eggs in a third shallow bowl. One tender at a time, dredge the chicken in the seasoned flour, then in the egg, and then in the matcha panko. Place the breaded tenders on the prepared baking sheet. Brush an almond slice with a little beaten egg and place it on the tip of a tender \finger.\ Repeat with almond slices for the remaining tenders. Bake the tenders until lightly golden and cooked through, 12 to 15 minutes. Sprinkle with the remaining 1/2 teaspoon salt. Place 1 tender in each hot dog bun and squirt ketchup \blood\ over the fingers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16242,"Pickled Ginger 1 (3-inch) piece fresh ginger 2 tablespoons distilled white vinegar 2 tablespoons rice wine vinegar 3 tablespoons sugar Pinch red pepper flakes Salt to taste Instructions: Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.; ","[Riesling, Gewrztraminer, Pinot Grigio]" 16243,"Creamy Cheesecake with Cranberry Compote 1 stick (8 tablespoons) unsalted butter, melted 2 cups graham cracker crumbs (from about 18 whole crackers) 2 tablespoons plus 2 teaspoons sugar Pinch fine salt Three 11.5-ounce containers whipped cream cheese, at room temperature 1 1/4 cups sugar One 16-ounce container sour cream, at room temperature 1 cup heavy cream 1 teaspoon pure vanilla extract 4 large eggs, at room temperature 1 cup sugar 1/2 cup dried cranberries 3 cups frozen cranberries, thawed Instructions: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet. For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle). Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven. Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight. For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.) For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16244,"BBQ Chicken Flatbread 1 cup shredded rotisserie chicken 1/4 cup BBQ sauce
2 store-bought flatbreads
1/2 cup shredded provolone
1/2 small red onion, cut into half-moons
1/4 cup jarred jalapeno slices
1 habanero pepper, thinly sliced
2 tablespoons ranch dressing, or to taste 1/4 cup fresh cilantro leaves
Instructions: Preheat the oven to 400 degrees F. Toss the chicken in half of the BBQ sauce to coat in a bowl. Place the flatbreads onto a baking sheet. Divide the other half of the BBQ sauce between the 2 flatbreads. Spread, leaving a slight edge all the way around the flatbreads. Top each with half of the provolone, chicken, red onion, jarred jalapenos and habanero pepper. Bake until the flatbreads are golden and the cheese is melted, 10 to 12 minutes. Transfer to a cutting board and drizzle over the ranch dressing. Garnish with the cilantro and slice. ","[Zinfandel, Malbec, Tempranillo, Syrah]" 16245,"Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree 1 1/2 cups soy sauce 3/4 cup rice wine vinegar 1/2 cup canola oil 3 teaspoons sambal 10 scallions, whites minced and greens sliced, separated 6 cloves garlic, smashed and minced One 3-inch piece fresh ginger, peeled and grated 40 large peeled and deveined shrimp, tails off 2 cups edamame One 10-ounce log goat cheese 1 lemon, zested and juice of half Kosher salt Olive oil, for grilling 3 baguettes, cut in 1/2-inch rounds Whole cloves garlic, for rubbing bread Instructions: For the marinade: To a bowl, add your soy sauce, rice wine vinegar, oil, sambal, scallion whites, garlic and ginger. Stir to combine. Add the shrimp to the marinade, toss and set aside. For the edamame-goat cheese puree: To the bowl of a food processor, add in your edamame, goat cheese, lemon zest and juice and salt to taste. Process to thoroughly combine. Taste and adjust seasonings as needed. Preheat a grill on high. Dip a paper towel in some oil and rub down your grill to create a nonstick surface. Remove the shrimp from the marinade, shake dry and place onto the grill. Cook until slightly charred and pink on the outside, 2 to 3 minutes on each side. Remove the shrimp from the grill and set aside to cool slightly. Slice in half lengthwise and set aside until ready to plate. Grill the bread on both sides until grill marks form, 2 to 3 minutes on each side. Remove the bread from the grill and rub with the whole garlic cloves. Spread about 1 tablespoon of the edamame-goat cheese spread on each crostino. Top with 2 pieces of the shrimp. Garnish with the green portion of the scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16246,"Mixed Vegetable Inari Sushi 1 tablespoon rice vinegar 1 tablespoon sugar 1 cup short-grained sushi rice 1 cup plus 1 tablespoon water 1 tablespoon kosher salt 1 medium-small carrot, diced 3 ounces shiitake mushrooms (about 9), stemmed and diced 1/2 teaspoon dark sesame oil 2 tablespoons sesame seeds, toasted 1/2 kirby cucumber, peeled, seeded, and diced 1 ounce Japanese yellow pickled daikon (about a 2-inch-long piece), diced 1 teaspoon freshly squeezed lime juice 1/4 teaspoon finely grated lime zest 12 prepared deep-fried tofu pockets (inari-age), patted dry on paper towels and opened Daikon radish sprouts, for garnish, optional Ground sasho pepper, as needed (see Cook's Note) Instructions: Whisk the vinegar and sugar together in a small bowl and set aside. Combine the rice, water, and 1 teaspoon salt in a small saucepan with a tight-fitting lid. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Bring to a boil, lower the heat to low, and simmer, covered, for 20 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel. Pour about 1 inch of water into a large saucepan and set up a collapsible steamer inside. Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes. Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons salt, sesame oil, and sesame seeds, and stir to combine. Let cool. When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice, and lime zest and toss to combine. Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture. Set a small bowl of water beside you. Lightly wet your hands and form the vegetable rice into 12 small football-like shapes. Stuff the rice into the tofu pockets and press the sides together. Stuff a few tuffs of radish sprouts in the sides, if using. Stand the tofu packages up on a serving platter and sprinkle with the sansho. Serve with pickled ginger, wasabi, and soy sauce. Serving suggestions: Pickled ginger, wasabi, and soy sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16247,"Chicken Stock Bones from 2 chickens, chopped into pieces 1 small carrot, peeled, trimmed, and cut into 1-inch slices 1 small onion, peeled, trimmed, and quartered 1 small celery stalk, trimmed, and cut into 1-inch slices Stems from 1 bunch parsley 3 to 4 green leek leaves, sliced (optional) 1 sprig fresh thyme 1 bay leaf 1 teaspoon whole white peppercorns Mushroom scraps (optional) Tomato scraps (optional) 4 quarts water, approximately Instructions: In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16248,"Sauteed Veggies for Steak 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 pound large white mushrooms, sliced 1 red bell pepper 1 yellow bell pepper 1/2 large red onion Salt and pepper 2 tablespoons Cilantro-Lime Butter, recipe follows 2 sticks butter 3 tablespoons finely chopped cilantro leaves 1 lime, juiced and zested Instructions: Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add sliced mushrooms and let them brown. While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them into your garbage bowl. Cut peppers in quarters lengthwise, then slice across. Cut onion in half and peel it. Cut off ends and cut the half onion in half-again lengthwise, then slice the onions across. Add peppers and onions to mushrooms and season with salt and pepper. Cook veggies another 3 to 5 minutes, stirring often, until the veggies are just tender but still have a little crunch left to them and lots of bright color. Remove veggies from the heat and add 2 tablespoons of cilantro-lime butter. Toss veggies to melt butter then serve. Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap. Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16249,"Wasabi-Saki-Tini Powdered wasabi Ice 1 1/4 ounces favorite vodka 1 1/4 ounces sake (if you don't have access to sake, just add more vodka and pray) Ginger-stuffed olives (take out pimento add pickled ginger) Instructions: Rim a small portion of a chilled martini glass with powdered wasabi. In a martini shaker, add ice, vodka and sake and shake vigorously to combine. Pour into arimmed martini glass and garnish with ginger-stuffed olives. This is a great martini drink for bachelor parties, bridal showers, or any occasion. (It's up to you if you go for the wasabi on the side.... good luck) ","[Vodka, Sake, Gin]" 16250,"The One With Rachel's Thanksgiving Trifle 4 large egg yolks 1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk 1 teaspoon vanilla extract
2 cups heavy cream One 13-ounce package chocolate fudge sandwich cookies 1/4 cup shaved coconut
2 to 3 tablespoons round green candy-coated chocolate pieces
Two 3-ounce packages soft ladyfingers 3/4 cup seedless raspberry jam
1 1/4 cups whole raspberries
1 large banana, sliced into rounds
Instructions: For the custard layer: Combine the egg yolks, sugar and cornstarch in a bowl and whisk until combined. Set aside. Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
For the whipped cream layer: Whip the heavy cream in the bowl of an electric mixer until stiff peaks form. Refrigerate until ready to use.
For the \beef\ layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries.
Spoon the cookie crumb \beef\ layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 16251,"Horchata Rice Pudding 1 cup Arborio rice, rinsed 1/2 cup white sugar 2 1/2 cups almond milk 2 1/2 cups rice milk 1 cinnamon stick 1/4 teaspoon freshly ground nutmeg 1 vanilla bean 1/4 cup turbinado sugar (recommended: Sugar in the Raw) Instructions: In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture. Put the saucepan over low heat and simmer the rice until it turns very soft and achieves a thick, pudding-like consistency, about 30 to 40 minutes. Be careful not to bring the rice to a full boil. Remove the cinnamon stick and vanilla bean pod. Divide the mixture between 8 (7-ounce) ramekins and chill until cool. Sprinkle some of the turbinado sugar over the top of each ramekin. Using a blowtorch, caramelize the pudding tops until they are golden brown. If you do not have a blowtorch, arrange the ramekins on a sheet pan and put under a broiler until the sugar has caramelized, about 1 to 2 minutes. ","[Viognier, Vermentino, Grner Veltliner, Albari?o]" 16252,"Dan Dan Sesame Noodles 1/2 pound thin egg noodles such as angel hair or spaghettini 3 cups grated carrots 2 cups bean sprouts, rinsed and drained 2 cups minced scallion greens 8 cloves garlic 2 one-inch square knobs fresh ginger 1 teaspoon crushed red pepper or dried cl flakes 6 tablespoons Chinese toasted sesame paste, mixed well before adding (Available at Asian markets. You cannot substitute tahini paste.) 4 tablespoons toasted sesame oil 5 tablespoons soy sauce 1/4 cup rice wine or sake 1 1/2 tablespoons Chinese black vinegar or Worcestershire sauce 1 1/2 tablespoons sugar 6 tablespoons chicken broth or water Instructions: Bring 3 quarts of water to a boil, add the noodles, and cook about 5 to 6 minutes, or until near-tender, drain in a colander, rinse lightly to remove the starch, and drain again thoroughly in a colander. Arrange the cooked noodles in the bottom of a large serving bowl. Arrange the carrots, bean sprouts, and minced scallion greens in separate concentric circles on top of the noodles. Spoon the Spicy Sesame Dressing on top or serve on the side. Spicy Sesame Dressing: Drop the seasonings of the Spicy Sesame Dressing in descending order into the feed tube of a food processor fitted with a steel blade while the machine is running. Mix together to a smooth sauce- it should be the consistency of heavy cream. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Gewrztraminer]" 16253,"Cheese Course 1 wedge (about 8 ounces) Parmigiano-Reggiano 1 wedge (about 8 ounces) Fontina or Taleggio 1 wedge (about 6 ounces) Gorgonzola 1 tablespoon honey 8 fresh figs, quartered 1 cluster seedless red grapes 1 cluster seedless green grapes 1 cup dates 1 cup dried apricots 1 cup whole shelled walnuts or pecans, toasted 1 loaf ciabatta, sliced Instructions: Arrange the cheeses together on 1 very large platter, or separately on small platters. Drizzle the honey around the Gorgonzola cheese. Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter. Arrange the rest of the fruit and nuts on another platter. Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 16254,"Pork Chops with Sauce Piquant 4 teaspoons garlic, minced 4 teaspoons fresh lime, minced 4 teaspoons fresh sage, minced Salt and pepper to taste 4 1-inch thick rib pork chops Flour for dredging the chops 2 tablespoons olive oil 1 tablespoon unsalted butter 1 cup onion, minced 1/2 cup dry white wine 1 1/2 cups beef broth 2 tablespoons tomato paste 1/4 cup pitted olives, sliced 2 tablespoons drained capers, chopped 2 teaspoons Dijon mustard 2 tablespoons fresh parsley, minced Instructions: In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight. Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter. Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 16255,"White Chocolate Dipped Cookies with Peppermint Drizzle 2 (14-ounce) boxes white fudge covered cookies 2 cups powdered sugar 1 tablespoon meringue powder 2 tablespoons red food coloring 1 teaspoon peppermint extract Instructions: Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside. In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag. Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16256,"Homemade Chocolate Syrup 6 ounces semisweet chocolate, chopped 1/3 cup honey Instructions: Put the chocolate, honey and 1/3 cup water in a medium microwave safe bowl and microwave in 30-second intervals, stirring until the chocolate is melted and smooth. Cool. Stir into warm or cold milk or coffee. ","[Port, Tawny Port, Moscato, Ruby Port]" 16257,"Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko 3 cups short grain rice 3 3/4 cups water 1/2 cup rice wine vinegar 3 tablespoons mirin 3 tablespoons sugar 2 tablespoons lemon juice 1 tablespoon sambal 1 teaspoon garlic 3 egg yolks* 1 cup canola oil Salt Pepper 1/2 cup rice flour 1/2 cup all-purpose flour 1 teaspoon salt 2 cups club soda 12 medium sized shrimp, peeled, deveined with tail removed 4 sheets nori Sushi rice Sambal aioli 1 cup julienne cucumber 1/2 cup julienne red bell pepper 1/2 cup wasabi tobbiko Instructions: For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes. For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate. On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 16258,"Chef 3/4 cup plus 2 tablespoons 20 percent bran wheat flour 1/2 cup spring water Pinch moist yeast or dry yeast 3/4 cup plus 2 tablespoons 20 percent bran wheat flour 1/2 cup spring water 3/4 cup plus 2 tablespoons 20% bran wheat flour 1/2 cup spring water Instructions: Day 1: Combine the flour, water and yeast in a tall 2 or 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour, but don't add more flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid, and let stand in a moderate (about 70 degrees) place for about 24 hours. Day 2: The chef will now have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover and place in a moderate (70 degrees), draft-free place for 24 hours. Day 3: The chef will now have the texture of a thick batter. It will have almost doubled in volume and be quite bubbly. Taste it! It will have a pronounced musty, but not bitter, flavor. The scent will be aggressively vinegary -- that's fine.
Hold the container and notice the network of tiny bubbles throughout the chef. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high.) Lift up the spoon slowly and notice the texture of the chef. It will attach itself to the spoon in sticky, gummy strands. With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degrees) draft-free place for 24 hours. The chef may rise and fall, but as long as It doubles at some point during this period, it's fine. The chef is now ready to transform into levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days. Learn more about the chef, including how to nourish and maintain it, in Dan Lieder's book \Bread Alone. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16259,"Minted Mango-Berry Cobblers with Chai Biscuits and Fresh Ginger Cream 3/4 cup unbleached all-purpose flour, plus 2 tablespoons, for work surface 2 tablespoons cake flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons chai spice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon sea salt 2 teaspoons pure vanilla extract 3/4 teaspoon mango extract 3 tablespoons cold unsalted butter, cut in small cubes 1 tablespoon cold butter-flavored shortening 3 to 4 tablespoons ice water 4 ounces cream cheese, at room temperature 1/4 cup fat-free vanilla yogurt 2 tablespoons confectioners' sugar 1 tablespoon finely grated fresh ginger, including juices 2 teaspoons minced crystallized ginger 1/2 teaspoon organic coconut extract 1/4 teaspoon almond extract 3 cups peeled, pitted and diced fresh mango (about 2 mangoes) 1 cup trimmed and sliced fresh strawberries 1/2 cup fresh blueberries 3 tablespoons fresh lemon juice 3 tablespoons cornstarch Scant 1 tablespoon sugar 1/4 cup chopped fresh mint leaves Cooking spray 1 egg beaten with 1 teaspoon cold water, for egg wash 3 tablespoons toasted sliced almonds Fresh mint sprigs, for garnish, optional Instructions: Preheat the oven to 450 degrees F. For the biscuits: Add both flours, sugar, baking powder, chai spice, cinnamon, nutmeg, allspice and salt in the bowl of a food processor. Sprinkle with both extracts and pulse to combine. Add the butter and shortening and pulse 6 to 8 times until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dry ingredients are just moistened. Remove the dough from the processor bowl, flatten into a disk shape, wrap tightly with plastic wrap and refrigerate for 30 to 40 minutes. For the cream: Whip the cream cheese and yogurt in a medium bowl with an electric mixer until light and fluffy. Beat in the sugar, fresh ginger, crystallized ginger and both extracts until evenly combined. Cover with plastic wrap and refrigerate until serving. For the cobblers: Add the mangoes, strawberries, blueberries, lemon juice, cornstarch, sugar and mint to a large bowl and stir to combine. Lightly spray 6 (8-ounce) baking bowls with cooking spray. Evenly divide the fruit mixture into the bowls and arrange on a rimmed baking sheet. Roll out the reserved dough, on lightly floured marble or a flat surface, to 1/4-inch thickness. Cut the dough into 6 rounds or decorative shapes slightly smaller than the width of the bowl. Put 1 piece of dough on top of each cobbler. Brush the dough evenly with egg wash. Bake the cobblers for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pastry is lightly browned and the fruit is tender and bubbling on the edges, about 5 to 7 minutes longer. Remove from the oven and transfer the bowls to a wire rack. Let cool for 20 to 25 minutes before serving. Dollop ginger cream on each cobbler and sprinkle with toasted almonds. Garnish with mint sprigs, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16260,"Eggnog Cookies 8 ounces unsalted butter, at room temperature 1 cup light brown sugar, lightly packed 1/4 cup granulated white sugar 8 egg yolks 2 tablespoons molasses 2 tablespoons whole milk 2 tablespoons brandy 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 whole nutmeg Instructions: Preheat the oven to 375 degrees F. Cut the butter into 1/2-inch cubes and place into the bowl of an electric mixer. Add the brown sugar and white sugar and cream using the paddle attachment just until smooth, about 2 minutes. You do not want to create a lot of air.
Turn the mixer to low and add the egg yolks, one at a time, until just incorporated. Add the molasses, milk and brandy and mix just to combine.
In a separate bowl, add the flour, baking soda, salt, cinnamon and allspice. Mix with a fork just to combine.
With the mixer running on low speed, add the flour to the egg mixture in a steady stream and mix until just combined.
Line 2 baking sheets with parchment paper or silicone mats. Using a 1/4 cup measure or scoop, place 6 balls of dough evenly spaced on each baking sheet. (You can do twenty-four 1-ounce balls if you prefer smaller cookies.) Do not press down.
Grate nutmeg over the top of each ball of dough until there is an even dusting of nutmeg.
Place in the oven and bake for 9 minutes. Rotate the baking sheets (from top to bottom) halfway through the cooking to achieve even baking and color. Remove from the oven when golden brown and still soft in the center, after about 9 minutes.
Slide the cookies with the parchment paper onto a cooling rack. Once cool, carefully remove from the paper and enjoy.
These cookies are amazing eaten warm. Like a cup of holiday eggnog! Happy Holidays! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16261,"Blue Corn Fried Chicken with Malt Vinegar Aioli 1 cup hot sauce 1/2 cup Dijon mustard 1 tablespoon garlic powder 1 tablespoon smoked paprika 12 chicken legs Vegetable shortening, for frying 4 cups all-purpose flour 3 cups fine ground blue cornmeal 1/2 cup cornstarch 2 tablespoons poultry seasoning salt 2 tablespoons freshly ground black pepper Malt Vinegar Aioli, recipe follows 1 cup malt vinegar 4 egg yolks Juice of 1 lemon 2 teaspoons kosher salt, plus more to taste 1 1/2 cups canola oil Instructions: In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika. Toss the chicken legs in the mixture to coat. Cover and refrigerate overnight.
When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature.
In a deep saute pan with tall sides, over medium-high heat, add the shortening until you have enough to fill halfway up the sides of the pan. Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F.
In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper. Remove the chicken from the marinade, shaking off excess and dredge the chicken in the flour and let rest about 5 minutes to let the flour soak in. Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides. Be careful not to overcrowd the pan. Transfer the chicken to a rack fitted over a sheet pan and finish the chicken in the oven until internal temperature of 165 degrees F, about 10 minutes. In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half. Remove the saucepan from the heat and set aside to cool.
In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt. With a large whisk, begin to beat the egg yolks until they begin to get frothy. Slowly add the oil while whisking vigorously until creamy and thick. Gently whisk in the malt vinegar reduction. Taste the aioli, and season with salt, if needed. Serve the aioli alongside the fried chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 16262,"Sweet and Smokey Spanish-Style Ham One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 1/3 cup light brown sugar 1/4 cup sweet smoked paprika (pimenton) 2 tablespoons garlic powder 2 teaspoons dried oregano 1/2 cup extra-virgin olive oil 2 tablespoons Dijon mustard Instructions: Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound. Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste. Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 16263,"Maple Cream Cheese Pots de Creme 6 egg yolks 3/4 cup real maple syrup 1 cup heavy cream 3/4 cup milk 1/2 cup cream cheese, at room temperature Pinch ground cinnamon Instructions: Preheat the oven to 325 degrees F. In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup. Set aside. In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan. Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins. Place all the cups into a roasting pan and fill it halfway with hot water. Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes. Chill completely before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 16264,"Dill Bread 2 cups milk 1/3 cup sour cream 1/4 cup minced fresh dill 3 tablespoons unsalted butter, plus more for the pan 2 tablespoons sugar One 1/4-ounce package active dry yeast 5 cups all-purpose flour 1 tablespoon fine salt Vegetable oil, as needed Instructions: In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes. Meanwhile, in large bowl, whisk together the flour and salt. Set aside. Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours. Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes. Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes. Transfer the bread loaf to a cooling rack and let cool for 2 hours before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16265,"Flu-Fighter Cookies 2 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Pinch of ground cloves 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup packed dark brown sugar 2 large eggs 1/4 cup molasses 1/4 cup low-fat plain Greek yogurt 1 tablespoon freshly grated ginger 2 teaspoons finely grated lemon zest (about 1 lemon) 1/2 cup old-fashioned oats 1 1/4 cups golden raisins 1 1/4 cups dried cranberries 1 1/4 cups roughly chopped walnuts, toasted Instructions: Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside. Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16266,"Spaghetti and Meatballs 2 tablespoons, plus 1 cup pure olive oil 4 cloves garlic, finely chopped
2 large eggs 1/4 cup finely chopped fresh flat leaf parsley
1/3 pound ground chuck 1/2 pound ground veal 1/2 pound ground pork butt
1/2 cup freshly grated Parmesan
1/4 cup dried bread crumbs (made from fresh white bread) Salt and freshly ground black pepper 1/4 cup pure olive oil 2 medium Spanish onions, finely chopped 4 to 6 cloves garlic, rubbed to paste 1 teaspoon red chili flakes 1/4 cup tablespoons tomato paste 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk 2 small Cubano peppers, whole, with some knife slits 16 sprigs fresh flat-leaf parsley 1 pound (number 8 or 9) spaghetti, cooked al dente 3 tablespoons freshly chopped basil leaves Wedge Parmigiano-Reggiano Fresh parsley sprigs, for garnish Instructions: For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes. Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels. Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds. Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer. Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 16267,"Peas with Shallots and Pancetta 2 tablespoons olive oil 1/2 pound pancetta, cut into small dice 3 shallots, halved and thinly sliced Pinch red pepper flakes 1 pound frozen peas, thawed Instructions: Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels. Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16268,"Spicy One-Skillet Lasagna 2 tablespoons extra-virgin olive oil 1 1/2 pounds spicy Italian sausage, casings removed 3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce 8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan 1 pound fresh mozzarella, dried well and torn into large chunks 1/2 cup grated Gruyere Instructions: Preheat the oven to 375 degrees F. In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat. Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere. Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving. ","[Barolo, Barbaresco, Dolcetto, GSM]" 16269,"Zucchini Pancakes 2 medium zucchini (about 3/4 pound) 2 tablespoons grated red onion 2 extra-large eggs, lightly beaten 6 to 8 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Unsalted butter and vegetable oil Instructions: Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16270,"Cheesy Au Gratin Potatoes 2 tablespoons softened salted butter 8 large russet potatoes, cleaned
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated fontina cheese 6 ounces queso blanco, grated
1 1/2 cups grated white Cheddar
2 tablespoons sliced fresh chives
Instructions: Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter. Dice the potatoes and place in the prepared baking dish. Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes. Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 16271,"Egyptian Lentils and Rice (Koushry) 1 cup small lentils (French de Puy or black) 1 1/2 cups boiling water 2 1/4 cups boiling water 1/2 teaspoon salt 2 teaspoons butter 1 cup long grain rice 1 large onion, finely diced 2 tablespoons olive oil Salt and pepper Instructions: For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 16272,"Duntreath Roast Grouse 1 grouse per person Apples Butter Salt Black pepper, freshly ground Streaky bacon rashers Instructions: Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in 1/2 inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 degrees F for 45 minutes. Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 degrees and roast for 10 minutes to brown the birds. ","[Chardonnay, Pinot Noir, Sauvignon Blanc]" 16273,"Honey Lemon-Drop Martini 1/2 cup honey 1/2 cup warm water 1 cup fresh lemon juice (5 to 6 lemons) One-half 750-milliliter bottle vodka or gin (14 ounces) Lemon wheels, for garnish Instructions: For the honey syrup: Whisk together the honey and water in a small saucepan over medium heat. Bring to a simmer and stir until dissolved, about 1 minute. Cool and store in an airtight container for up to 2 weeks. For the martinis: Stir together the lemon juice, vodka or gin, 3/4 cup honey syrup and 1 1/2 cups water in a carafe or pitcher. Wrap and refrigerate until chilled, 3 to 4 hours. When ready to serve, pour into chilled martini glasses and garnish with lemon wheels. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 16274,"Alien Cookie Surprise 1 cup (2 sticks) butter, at room temperature 1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus additional for dusting
1 teaspoon salt
1/2 cup chocolate chips
2 teaspoons unflavored gelatin powder 1/4 cup water 2 tablespoons bourbon
1 cup whole milk 3 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 2 tablespoons cream cheese
2 1/2 cups dark chocolate discs, melted 3/4 cup granulated sugar
2 tablespoons glucose syrup or corn syrup
3/4 cup heavy cream
1 tablespoon chopped fresh rosemary
2 tablespoons melted milk chocolate
1 tablespoon butter
1 teaspoon meringue power 1 tablespoon warm water 1 cup confectioners' sugar
1 drop green food coloring
1 drop black food coloring
Instructions: For the vanilla sugar cookies: In a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar until light, fluffy and blended. Add the egg and vanilla extract and mix until combined. Adjust the mixer to low speed; mix in the flour, 1 cup at a time, until well incorporated, and then the salt. Remove the dough from the mixer, wrap in plastic wrap and refrigerate for 2 hours. Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and roll out 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin. Line a baking sheet with parchment paper and set aside. Use an oval cookie cutter to cut out 24 cookies, placing 12 of the cookies on the prepared baking sheet. Top each of the cookies on the baking sheet with 1/2 teaspoon of the chocolate chips, then top each with a second oval-shaped piece of cookie dough, pressing the edges to seal. Bake until the cookies are beginning to brown around the edges, 8 to 12 minutes. Let cool to room temperature. For the cinnamon-cream cheese-bourbon jelly: Meanwhile, place the gelatin powder in a small bowl and stir in the water until the gelatin is dissolved. Let sit for 5 minutes, then add the bourbon and mix until combined. Place the milk in a small saucepan over medium heat and bring to a boil. Remove from the heat and add the sugar, cinnamon and vanilla. Mix well with a hand-held blender. Add the cream cheese and mix until the mixture has a nice and creamy consistency. Add the gelatin mixture and mix until well combined. Pour into an 8-inch square pan and refrigerate until the jelly is set and completely firm to the touch, about 1 hour. With the oval cutter, cut out 12 pieces of the jelly and place on top of the sugar cookies. For the rosemary bonbons: Fill a pastry bag with the melted dark chocolate disc. Pipe the chocolate into the shell chocolate mold; tap the mold to remove any air bubbles. Flip the mold over, tap out any excess chocolate, and then scrape the top of the mold to remove any excess chocolate. Refrigerate the mold until the chocolate is hard, about 20 minutes. Meanwhile, place the granulated sugar and glucose syrup in a medium saucepan over medium heat. Cook until the sugar dissolves and turns into a light caramel. Add the heavy cream and rosemary and cook until the caramel comes to a boil; remove from the heat and let the mixture cool. Strain the caramel through a fine-mesh sieve, add the melted milk chocolate and butter, and blend with a hand-held blender. Spoon the caramel mixture into a pastry bag and fill the remainder of the cavities on the chocolate mold. Place the mold in the refrigerator for 20 minutes, then top off with another layer of dark chocolate. Let sit at room temperature for about 15 minutes, then release the chocolates from the mold. For the royal icing: Mix together the meringue powder and water in a bowl. Add the confectioners' sugar and mix until fluffy, about 3 minutes. Adjust the consistency with more water as needed. Divide the icing between 2 bowls. Add the green food coloring to 1 bowl and the black to the other; mix well. Fill 2 pastry bags with the icings. Decorate the bonbons with alien expressions and use the icing to adhere one bonbon to the top of each cookie. Let set before serving, 15 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 16275,"Drunken Pecan Pie 1 cup granulated sugar 1 cup dark corn syrup
1/3 cup (about 5 tablespoons) salted butter, melted 1/4 cup bourbon
3 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 whole eggs
Pie Dough, recipe follows All-purpose flour, for rolling 1 heaping cup chopped pecans
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon bourbon
1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
1 large egg, lightly beaten
Splash bourbon
Splash white vinegar
Instructions: Preheat the oven to 350 degrees F. Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl. Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge. Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn. Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight. Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form. Slice the pie into wedges and top with the whipped cream. Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 16276,"Shrimp Cocktail with Dipping Sauces 1/2 cup fresh flat-leaf parsley, leaves and stems separated 1 tablespoon black peppercorns
4 cloves garlic, smashed
1 lemon, halved
1/2 shallot, halved
Kosher salt
2 pounds peeled and deveined colossal shrimp, tail on 1/2 cup mayonnaise 1 tablespoon drained green peppercorns in brine plus 1 teaspoon brine 1/2 teaspoon granulated sugar
1/2 cup ketchup 1 tablespoon prepared horseradish
1/4 teaspoon celery seed
2 dashes Worcestershire sauce
Instructions: For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath. Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce. For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve. For the \bloody\ cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance. Serve the chilled shrimp over crushed ice with the dipping sauces alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16277,"European Chocolate Bark 2 pounds (32 ounces) bittersweet chocolate, chopped 1 cup chopped walnuts, pistachios, or your favorite nut 1/2 cup dried cranberries, apricots, or your favorite dried fruit Instructions: Line an 8 by 12-inch rectangular pan with parchment paper. Place a large clean heatproof glass bowl over a large saucepan filled with a few inches of simmering water, making sure the bottom does not touch the water. Melt the chocolate, stirring, until it is very smooth and shiny. Add the nuts and fruit into the chocolate and mix well. Pour the chocolate mixture onto the prepared pan. Place in the refrigerator until set, about 4 hours. This can be made up to 4 days in advance and kept in an airtight container. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 16278,"Wedge Salad with Creamy Caramelized Onion Dressing 1 cup Caramelized Onion Dip, recipe follows 1 cup low-fat buttermilk
2 tablespoons fresh parsley
Salt and freshly ground pepper Salt and freshly ground pepper
2 heads iceberg lettuce, quartered into wedges
2 tablespoons unsalted butter 2 tablespoons olive oil
3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices
2 tablespoons brown sugar
Salt and freshly ground pepper
1/4 cup red wine vinegar
3 dashes hot sauce, optional
One 8-ounce package cream cheese, softened
1 cup (8 ounces) sour cream
Chopped chives, for garnish, optional
Instructions: Place the Caramelized Onion Dip in a blender. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary. Drizzle over the iceberg wedges. Serve immediately. Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly. Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16279,"Sassy Pound Cake 6 ounces unsalted butter, room temperature (1 1/2 sticks) 3 cups superfine granulated sugar 1 vanilla bean, split and seeds scraped 5 eggs 3 cups plus 3 tablespoons all-purpose flour 1/4 teaspoon cayenne 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream 1 orange, zested 1/2 cup pureed fresh mango 2 tablespoons tequila 1 1/2 teaspoons vanilla extract 2 tablespoons rum 1 teaspoon orange oil Nonstick spray with starch (recommended: Baker's Joy) Confectioners' sugar, for dusting 6 ounces unsalted butter, room temperature (1 1/2 sticks) 3 cups superfine granulated sugar 1 vanilla bean, split and seeds scraped 5 eggs 3 cups plus 3 tablespoons all-purpose flour 1/4 teaspoon cayenne 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream 1 orange, zested 1/2 cup pureed fresh mango 2 tablespoons tequila 1 1/2 teaspoons vanilla extract 2 tablespoons rum 1 teaspoon orange oil Nonstick spray with starch (recommended: Baker's Joy) Confectioners' sugar, for dusting Instructions: Preheat your oven to 350 degrees F. In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy. Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside. Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil. At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix. After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds. Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean. Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely. Dust with confectioners' sugar and enjoy! Preheat your oven to 350 degrees F. In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy. Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside. Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil. At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix. After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds. Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean. Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely. Dust with confectioners' sugar and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16280,"Warm Shaved Fennel with Pink Grapefruit 1 fennel bulb 1 pink grapefruit Extra-virgin olive oil Salt 1/4 cup slivered cerignola or other big green olives 1/4 cup freshly squeezed pink grapefruit juice 1/4 cup picked fennel fronds Instructions: Using a mandoline, slice the fennel into thin shavings. Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful to only cut away the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all the segments are released. In a large saute pan over medium heat, coat with olive oil and add the fennel. Season with salt and saute until the fennel is warm and coated with the oil, 1 to 2 minutes. Remove from the heat. Toss in the grapefruit segments, olive slivers, and juice and sprinkle with the fennel fronds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 16281,"Oven Baked Steak Fries 4 Idaho potatoes, scrubbed clean and sliced into 1/2-inch thick slices 3 tablespoons vegetable oil 2 tablespoons butter Salt and pepper Instructions: In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16282,"Good Eats Beef Stew 1/4 cup tomato paste 1/4 cup apple cider vinegar 1 1/2 teaspoons Worcestershire sauce 1 tablespoon paprika 1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary 3 pounds English-cut short ribs 1 tablespoon plus 1 teaspoon kosher salt, divided 1 large yellow onion, thinly sliced 1 pound red potatoes, unpeeled and diced small Freshly ground black pepper 1 tablespoon chopped fresh parsley leaves Instructions: In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside. Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours. Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish. Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender. Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 16283,"Pantry Pasta Kosher salt 3 tablespoons extra-virgin olive oil 4 strips bacon, chopped
1 pinch crushed red pepper flakes
1 clove garlic, thinly sliced 1 shallot, thinly sliced One 15-ounce can cannellini beans, drained and rinsed
One 14-ounce can artichokes hearts, drained and thinly sliced Freshly ground black pepper 1 pound orecchiette
1/3 cup freshly grated Parmesan cheese 2 tablespoons butter
3 tablespoon chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper. Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta. Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16284,"Charred Creamed Corn 24 ounces frozen corn 2 tablespoons unsalted butter
1 shallot, finely diced
2 teaspoons smoked paprika
3 tablespoons all-purpose flour 1 1/2 cups whole milk
4 ounces cream cheese
2 tablespoons sugar
Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley, optional
Instructions: Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside. Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16285,"Dates Fourees 2 dozen medjool dates 2/3 cup marzipan 1 or 2 drops green food coloring Instructions: Select 2 dozen of the fattest, firmest medjool dates you can find. Slit them down one side and remove the pit. Mix the marzipan with the food coloring in a small bowl; the color should be a dark, not pastel, green. Stuff each date with marzipan, allowing some to show through the slit. Arrange the dates on a platter and serve. ","[Riesling, Moscato, Gewrztraminer]" 16286,"Ham And Pimiento Cheese Drop Biscuit Sandwiches 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces, plus more for greasing the muffin tin 2 cups baking mix, such as Bisquick 1 cup grated Cheddar 1/2 cup low-fat buttermilk, plus more for brushing if desired
1/2 cup heavy cream
6 ounces pimientos, drained
Country Dijon mustard, for serving
1 pound Baked Ham with Brown Sugar Honey Glaze, thinly sliced, recipe follows One 18- to 20-pound smoked ham, water added, ham hock removed One 16-ounce box light brown sugar
1 cup (one 8-ounce jar) clover honey
Instructions: Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with butter and set aside. Put the butter and baking mix in the bowl of a food processor and pulse to combine. Add the cheese, buttermilk, cream and pimientos and pulse until just combined. Using 2 spoons, drop 1/4-cup quantities of dough into the cups of the prepared muffin tin. Brush with buttermilk if desired. Bake until golden on top, 20 to 25 minutes. Slice the biscuits in half. Spread some mustard onto the bottom half of each biscuit. Top with sliced ham and cover with the biscuit tops. Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total). Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing to allow the juices to set. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16287,"Bourbon Brown Sugar Sundae 1 1/2 cups heavy whipping cream 1 1/2 cups sweetened condensed milk 2 tablespoons brown sugar 1 1/2 tablespoons bourbon 1/2 teaspoon ground cinnamon Store-bought caramel sauce Crushed gingersnap cookies Maple Whipped Cream, recipe follows 1 cup chilled heavy whipped cream 1/4 cup powdered sugar 2 tablespoons real maple syrup Instructions: Place the ice cream insert in the freezer a full 24 hours before making your ice cream.
Whisk together the cream, milk, brown sugar, bourbon and cinnamon together in a large liquid measuring cup and refrigerate until cold, about 30 minutes.
Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 15 minutes. Remove the canister from the ice cream maker and place in the freezer for several hours until firm enough to scoop.
Divide the ice cream amongst 4 ice cream bowls and top with caramel sauce, crushed gingersnaps and Maple Whipped Cream. Whip the heavy cream in a cold bowl with an electric hand mixer until it looks thick. Add the powdered sugar and maple syrup and continue beating until medium peaks appear. ","[Bourbon, Maple, Brandy, Merlot]" 16288,"Kale with Golden Raisins and Pine Nuts 3 tablespoons extra-virgin olive oil 1/4 cup golden raisins 2 tablespoons pine nuts 1/2 teaspoon red pepper flakes 2 garlic cloves, sliced 2 bunches black kale, leaves and stems separated and chopped Kosher salt Juice of 1/2 lemon Instructions: Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside. Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes. Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16289,"Carnitas 3 pounds fatty boneless pork shoulder, cut into 2-inch chunks Kosher salt 2/3 cup vegetable oil or lard 1 teaspoon dried Mexican oregano Large pinch crushed red pepper Small pinch ground cloves 6 cloves garlic, thinly sliced 3 bay leaves Juice of 2 limes Two 3-inch strips orange peel 1/2 small white onion, finely chopped Soft corn tortillas, for serving Suggested toppings: sour cream, chopped fresh cilantro, pickled onions, chopped avocado and pico de gallo Instructions: Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!) Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot. Serve with tortillas and suggested toppings to make tacos. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 16290,"Salad in a Jar One 15.5-ounce can chickpeas, rinsed and drained 1 tablespoon canola oil 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground pepper 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 teaspoon smoked paprika 1/2 cup olive oil 3 tablespoons white balsamic vinegar 2 tablespoons granulated sugar 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 2 cups packed baby kale 2 plums, pitted and sliced 1/3 cup sliced almonds, toasted Instructions: For the crispy chickpeas: Preheat the oven to 425 degrees F. Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, pepper, salt, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes. Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper. Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16291,"Strawberries with Champagne and Grand Marnier 1 pint strawberries 1/2 orange, peeled and sectioned 1/3 cup confectioners' sugar 4 ounces champagne 2 ounces Grand Marnier Instructions: Wash strawberries and drain. Remove stems and cut in half. Place in bowl with other ingredients. Place in refrigerator and chill for at least an hour. Serve in balloon or goblet glasses. ","[Champagne, Cava, Prosecco]" 16292,"Shane's Sweet and Sour Meatballs 1 pound cooked and frozen meatballs, thawed Two 8-ounce cans pineapple chunks, drained, juice reserved 1/2 cup Dijon mustard 1 diced red or white onion 1/2 cup chopped green onion 6 cloves chopped garlic Sweet and Sour Sauce, recipe follows Coarse black pepper 4 cups ketchup 1/4 cup water 2 tablespoons Worcestershire sauce 1 cup sugar 1/4 cup white vinegar Black pepper (about 2 tablespoons) 2 tablespoons pineapple juice Instructions: Preheat oven to 350 degrees F. In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper. Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot. In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16293,"Insalata del Contadino: Sicilian Farmer's Salad 1 orange 1 lemon 2 small cantaloupes, rinds discarded, flesh diced Salt Extra-virgin olive oil Freshly squeezed lemon juice Instructions: Slice the skin off the orange and the lemon, removing the peel and the white skin or pith. Using a paring knife, section and separate the flesh from the membrane. Discard the membrane, dice the orange and lemon flesh, and place in a salad bowl. Add the cantaloupe to the bowl and season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve. ","[Vermentino, Pinot Grigio, Sauvignon Blanc]" 16294,"Nut Clusters 1-ounce (30 grams) corn syrup 2.5 ounces (70 grams) sugar 1-ounce (30 grams) water 2 pounds assorted whole roasted nuts, unsalted 1-ounce (30 grams) butter 1-ounce (30 grams) cocoa butter 7.4 ounces (210 grams) sugar 4 ounces (120 grams) corn syrup 3 ounces (90 grams) Caramel Mou 10.5 ounces (302 grams) cream 1 vanilla bean 1-ounce (30 grams) butter 1/2 tablespoon (6 grams) salt 1/2 tablespoon (6 grams) lemon juice 16 ounces bittersweet chocolate, tempered Instructions: Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly. Place the roasted nuts on a silpat baking mat lined baking sheet. Place the butter and cocoa butter in a large heat-proof mixing bowl. Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters. Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve. Jacques\u2019 tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 16295,"Hot Chicken Chili 1 cup vegetable oil 3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced 1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish
Instructions: Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes. Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil. ","[Zinfandel, Syrah, Tempranillo, GSM Blend]" 16296,"Figgy Sundaes 1 cup chopped nuts, such as hazelnuts 1 cup chocolate-hazelnut spread (such as Nutella) 2 pints rum-raisin ice cream 12 soft fig-cake cookies (such as Fig Newtons), sliced Whipped cream, from a canister Instructions: Toast the nuts over low heat in a small pan. Warm the chocolate-hazelnut spread in the microwave until it has the consistency of hot fudge sauce, 40 seconds to 1 minute. In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts and chocolate-hazelnut sauce. Garnish with a twist of whipped cream from a canister. ","[Port, Tawny Port, Moscato, Vin Santo]" 16297,"Mexican Ricotta Cheesecakes with Apple and Cranberry Compote 5 ounces (9 whole crackers) cinnamon-sugar graham crackers 4 tablespoons (1/2 stick) unsalted butter, melted 4 ounces cream cheese, at room temperature 2/3 cup sweetened condensed milk (from a 14-ounce can) 1 cup fresh requeson or ricotta cheese 2 teaspoons pure vanilla extract 2 large eggs 1/2 teaspoon grated orange zest (from 1 small orange) Apple Cranberry Compote, recipe follows 4 tablespoons (1/2 stick) unsalted butter 1/4 cup packed dark brown sugar 1 Granny Smith apple, cored and cut into 1/2-inch pieces 1/4 cup dried cranberries 1/4 teaspoon ground cinnamon Instructions: Preheat the oven to 350 degrees F.
Place an oven-proof container with 2 cups water in the lower rack of the oven (this will create steam and help to prevent the cheesecakes from cracking).
Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups). Add the butter and process until well combined.
Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers. Put the pan on a baking sheet and bake the crust until golden, about 5 minutes. Let cool completely on a wire rack, about 10 minutes.
In the bowl of an electric mixer, beat the cream cheese and condensed milk until smooth and pale, and then beat in the requeson and vanilla until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the orange zest and mix until just combined. Pour the custard into the cooled crusts.
Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes. Let cool on a rack at room temperature for 35 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. Carefully unmold each cheesecake and place on a platter. Bring to room temperature before serving.
Top each cheesecake with Apple Cranberry Compote, if desired, before serving. In a small heavy skillet, melt the butter over medium heat. Add the sugar and cook until thickened, about 4 minutes. Add the apples, cranberries and cinnamon and cook, stirring occasionally, until the apples are tender and the cranberries are plump, about 8 minutes. Cool to room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16298,"Rosario's Rumpope (Ecuadorian Holiday Eggnog) 8 eggs 1 can of condensed milk 3 to 4 canned peach halves or 8 to 10 canned peach slivers 1 teaspoon of vanilla extract Two 8-oz. cups of rum (optional) Cinnamon powder (or cinnamon stick for garnish) Instructions: Whip eggs in blender for 3 to 4 minutes. Add condensed milk, canned peach halves, vanilla extract and blend thoroughly. Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste). For a non-alcoholic eggnog: Don't add the rum. Sprinkle cinnamon around the top or add cinnamon stick for garnish. ","[Barsol, Ron Zacapa, Appleton Estate Signature Blend, Meiomi Pinot Noir]" 16299,"Ranch Garlic Rolls 12 tablespoons salted butter 6 cloves garlic, minced
2 tablespoons chopped fresh parsley, plus more for garnish
All-purpose flour, for dusting 1 pound pizza dough
One 1-ounce packet dry ranch seasoning
Instructions: In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside. On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over. Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake until the rolls are golden brown, about 15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16300,"Cornish Game Hen: Spatchcock Hen 1 Cornish game hen, approximately 1 1/4 to 1 3/4-pounds 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Nonstick cooking spray Instructions: Preheat a panini press on high. Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper. Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown. Allow to rest 3 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16301,"Grilled Greek Panzanella Salad Zest and juice of 1 lemon 1/4 cup red wine vinegar 1 teaspoon honey 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil, plus more for drizzling 2 English cucumbers One 15-ounce can chickpeas, strained and rinsed 4 pita bread rounds 1 pint grape tomatoes (about 20) 1 large red onion, sliced into 1/2-inch-thick rounds 4 ounces feta, cut into 1/2-inch cubes 1 cup pitted kalamata olives, halved 1/2 cup fresh dill, roughly chopped Instructions: Prepare a grill or large grill pan for high heat. Whisk the lemon zest and juice, vinegar, honey, oregano and a pinch each of salt and pepper in a large bowl. Whisk in 1/2 cup of the oil in a slow, steady stream until emulsified. Peel the cucumbers , leaving alternating strips of green peel. Trim the ends, halve the cucumbers lengthwise and slice them crosswise into 1/2-inch-thick slices. Add them to the bowl with the dressing. Add the chickpeas. Brush the pitas on both sides with 2 tablespoons of the oil, and sprinkle liberally with salt and pepper. Thread 6 or 7 tomatoes on each skewer. (If using wooden skewers, leave just 1/2 inch sticking out on each end so you do not have to soak them.) Brush the remaining 2 tablespoons oil on the tomatoes and the onions, and sprinkle liberally with salt and pepper. Place the pitas, skewered tomatoes and onions on the grill. Grill the pitas, flipping and rotating frequently, until charred in spots on both sides and crispy, 4 to 5 minutes. Grill the onions, turning as needed, until charred and tender, 6 to 8 minutes. Grill the tomatoes, turning occasionally, until lightly charred in spots and starting to burst, 6 to 8 minutes. Transfer the pitas and vegetables to a large cutting board when done cooking. When cool enough to handle, cut the pitas into 1-inch pieces and roughly chop the onions into bite-size pieces. Add them to the bowl with the cucumbers, chickpeas and dressing. Add the tomatoes, feta, kalamata olives and dill. Gently toss to combine. Season with salt and pepper if needed. (Be careful with seasoning at this point, because the feta and olives are very salty.) Let the salad sit at room temperature for at least 15 minutes before serving, drizzled with olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]

" 16302,"Sicilian Chunk Vegetable Salad 1/4 to 1/3 pound fresh green beans, trimmed 4 ribs celery, chopped 1/2 European or English \seedless\ cucumber, diced 2 vine ripe tomatoes, seeded and chopped 1/2 medium red onion, chopped 8 hot peppers, small cherry peppers or peperoncini peppers 1 small jar, 6 to 8 ounces, marinated mushrooms, drained 1 tin flat anchovies, drained and chopped 12 large green olives, pitted and coarsely chopped 1 1/2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and coarse black pepper Instructions: Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.
","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 16303,"Mushroom and Pea Farrotto 1/4 cup extra-virgin olive oil 10 ounces cremini or mixed mushrooms, sliced
2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit 2 cloves garlic, smashed 1/2 teaspoon kosher salt
1 cup farro, rinsed
1 cup dry white wine
3 cups low-sodium chicken or vegetable broth
1/3 cup freshly grated Parmigiano-Reggiano
1/3 cup freshly grated Pecorino Romano 4 tablespoons unsalted butter
3/4 cup frozen peas, thawed
Instructions: Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture. When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16304,"Stuffed Dirt Cake Two 9-inch round chocolate cakes 4 cups chocolate frosting 2 cups gummy worms 32 chocolate wafer cookies, finely crushed (about 2 cups) 2 1/2 cups sweetened shredded coconut Green food coloring, for decoration White and yellow royal icings, for decoration Vanilla wafer cookies, for decoration Mini marshmallows, for decoration Instructions: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put 1 of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with gummy worms and 1/2 cup crushed chocolate wafer cookie \dirt. Now cut 1 of the small cake rounds in half horizontally to make two thinner rounds. Use one to fill the hole on the top of the cake. Frost the top and sides of the cake with the remaining frosting. Dye the coconut: Have ready resealable plastic bags or plastic containers. Add the coconut to the bag along with 20 to 25 drops of food coloring. Seal and shake vigorously until the coconut is evenly dyed. Add more food coloring, one drop at a time, as needed to get bright, vibrant colors. Fill the piping bags or resealable bags with royal icing. Pipe small flower petals or flower outlines onto the vanilla wafer cookies with white royal icing, then pipe circles of yellow royal icing in the centers of the flowers to create daisies. Let dry thoroughly before using. Press the remaining 1 1/2 cups crushed chocolate wafer cookie \dirt\ onto the sides of the cake to evenly coat. (It's alright if some of the chocolate frosting shows through.) Sprinkle the top only with the dyed coconut so that it looks like grass. Place the decorated vanilla wafer cookies on top of the cake to look like a field of flowers. Use mini marshmallows to prop some of the cookies up at a slight angle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16305,"Citrus Chicken Rice Bowls 2 tablespoons soy sauce 1 tablespoon sesame oil
1 lime, juiced
1 orange, juiced
1 clove garlic, minced
4 boneless, skinless chicken thighs
Olive oil, for oiling grill grates Steamed Brown Rice, recipe follows Daikon and Carrot Pickles, recipe follows 1 jalapeno, seeded and sliced
1/2 English cucumber, sliced thinly on a bias
Hoisin sauce, to taste
1/4 cup fresh cilantro leaves Sriracha Aioli, recipe follows 1 lime, cut into wedges
1 cup brown rice Kosher salt
1 cup julienned carrots 1 cup julienned daikon 1/2 cup white vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 cup mayonnaise 1 tablespoon sriracha, or to taste Instructions: For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours. Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice. To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy! Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork. Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using. Mix mayonnaise and sriracha together in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16306,"Slow Cooker Bean and Barley Soup 1 cup dried multi-bean mix, picked through and rinsed 1/2 cup pearled barley 1/2 teaspoon Italian seasoning blend 6 sun-dried tomatoes, finely chopped 3 cloves garlic, minced 2 medium carrots, diced 1 stalk celery, diced 1 leek, light green and white parts rinsed and sliced One 14-ounce can no-salt-added diced tomatoes Kosher salt and freshly ground black pepper 3 cups baby spinach 1/4 cup grated Parmesan, for garnish 2 tablespoons chopped fresh basil, for garnish 2 tablespoons extra-virgin olive oil, for garnish Crushed red pepper, for garnish Balsamic vinegar or lemon juice, for serving Instructions: Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls. Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 16307,"Simple Bolognese 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 pound ground chuck beef 1 (28-ounce) can crushed tomatoes 1/4 cup flat-leaf Italian parsley, chiffonade 8 fresh basil leaves, chiffonade Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions: In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning. Serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 16308,"Quail with Roasted Strawberry Chutney 12 semi-boneless quail (ask the butcher to prepare them) Salt and pepper 2 cups strawberries, hulled and quartered 1 tablespoon unsalted butter, melted 1/4 cup coarsely chopped green onion 3 tablespoons brown sugar 2 tablespoons Grand Marnier 1 teaspoon grated orange zest 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 tablespoon cider vinegar Instructions: Preheat oven to 400 degrees F. Season the quail with salt and pepper to taste. Tie the legs of each quail together, and set the quail in a shallow roasting pan with the legs pointing up. Roast for 20 minutes. In the meantime, combine the remaining ingredients in a medium bowl. Place the mixture in a shallow baking dish and roast alongside the quail 10-12 minutes, until the strawberries are just softened. Spoon the strawberry chutney around the quail and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16309,"Christina's Bakin' Bacon Macaroni and Cheese 16 ounces dry elbow macaroni 2 tablespoons unsalted butter 1 pint half-and-half 8 ounces American cheese slices 8 ounces cream cheese 4 ounces smoked gouda, grated 1 cup light sour cream 4 eggs, beaten 1 tablespoon Worcestershire sauce 2 dashes hot sauce 1 teaspoon salt Freshly ground black pepper 1/2 pound ham, cubed 3 slices bacon, reserve drippings 1/2 cup dried bread crumbs 2 tablespoons paprika Instructions: Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes. Strain and set aside.
Meanwhile, heat the butter and half-and-half in a large saucepan over medium heat. Reserve 5 American cheese slices; tear the rest into pieces and add to the saucepan, along with the cream cheese, and gouda. Cook, stirring often , until cheese is melted and sauce is smooth.
Remove from heat and stir in the sour cream. Stir in the eggs slowly. Stir in the Worcestershire sauce, hot sauce, salt and pepper. Stir in the macaroni and ham. Scrape the mixture into a 2-quart baking dish and top with the remaining 5 American cheese slices.
Cook the bacon. Remove from pan and reserve the drippings. Add the bread crumbs to the pan with the drippings and stir. Crumble the bacon into the bread crumb mixture. Pour the bread crumb mixture evenly over the macaroni and cheese. Sprinkle the paprika over the macaroni and cheese. Cover the dish with a lid or aluminum foil and bake for 20 minutes. Uncover and bake until top is browned about 10 minutes more. Let cool slightly before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 16310,"Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad 4 pieces salmon fillet, center cut, 2 ounces each 2 shallots, minced 2 cups prepped maitakes 8 large Thai basil leaves, fine julienne 1 tablespoon ponzu 1 tablespoon Dijon mustard 1/3 cup Marichu extra-virgin olive oil Fleur de sel and black pepper Instructions: Lay each piece of salmon on a sheet of plastic wrap, about 1 0 by 16 inches. Fold sheet in half and pound flat with a mallet or saute pan. Open sheet and lay carpaccio on individual salad plates. Wrap tightly and keep in the refrigerator. In a saute pan coated lightly with olive oil, saute the shallots for 1 minute then add the maitakes. Season and cook for 1 minute. Meanwhile, whisk together the ponzu, Dijon and olive oil. Season and check for flavor. Pull the pan off of the heat and add basil and a tablespoon of the vinaigrette. Check for seasoning. PLATING: Remove salmon from the refrigerator 5 minutes before serving and season with fleur de sel and black pepper. Place warm maitakes on top of the salmon and drizzle with vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 16311,"Handy-Pasto - Antipasto Pizza 1 tube store-bought prepared pizza dough 2 cloves grated or finely chopped garlic 2 cups shredded provolone cheese A couple handfuls Parmigiano-Reggiano A pinch red pepper flakes A few grinds black pepper 1 small heart romaine lettuce, chopped 8 slices Genoa salami, chopped 2 roasted red pepper, chopped 2 to 3 tablespoons chopped banana pepper rings or chopped hot peppers of any kind 1/4 cup chopped artichoke hearts or marinated mushrooms A handful pitted green or black good quality olives, coarsely chopped Instructions: Heat the oven to 425 degrees F. Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes. Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 16312,"Stuffed Turkey Burgers 1 1/4 pounds lean ground turkey breast 1/2 cup chopped roasted red peppers, divided 1/2 cup shredded part-skim mozzarella cheese, divided 1/4 teaspoons salt Freshly ground black pepper Instructions: Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 16313,"Scallion Pancakes 10 to 12 scallions (about 230 grams) 1 cup (240 grams) neutral cooking oil, such as canola or peanut
2 cups (280 grams) all-purpose flour, plus more for shaping the dough 1 1/2 teaspoons kosher salt
2/3 cup (158 ml) boiling water
Nonstick cooking spray Instructions: Thinly slice the scallions, separating the tender greens from the whites and light greens. Measure out 1 packed cup (about 60 grams) of the tender greens and set aside for the pancakes. Add the remaining tender greens, along with the whites and light greens, to a small saucepan with the oil and place over medium-low heat. Cook, stirring occasionally, until the oil begins to rapidly bubble, 5 to 7 minutes. Continue to fry, stirring more frequently now, until the bubbling begins to subside and the scallions turn golden brown, 15 to 20 minutes. They\u2019ll burn quickly at this point, so watch carefully. Strain scallions through a fine-mesh sieve set over a pint-size heatproof glass measuring cup or jar, then cool to room temperature, reserving the fried scallions to use as a garnish on fried rice, omelets, etc. When cool, measure out 1/2 cup of the scallion oil, then save the remainder for another use. (I like to stir fry with it, but swirling it into mashed potatoes isn\u2019t a bad idea either.) The scallion oil will keep for about 1 month refrigerated in an airtight container. For the dough, mix the flour and salt together in a large bowl. Pour in the boiling water all at once and stir with a spatula or chopsticks until just cool enough to handle, then knead by hand, in the bowl, until the dough comes together. Transfer to a clean counter and keep kneading until the dough is soft and smooth, 3 to 5 minutes. Lube the bowl with nonstick spray. Add the dough, then toss to lightly coat, cover with plastic wrap, and let rest for 1 hour at room temperature. Divide the dough into four 100- to 110-gram pieces (about 3 3/4-ounces), roll into smooth balls, and cover with a kitchen towel. Working with one at a time, roll each ball into an 8- to 9-inch circle measuring less than 1/8-inch thick. Brush with 1 teaspoon of the cooled scallion oil and then sprinkle with 1/4 cup (about 15 grams) of the scallion greens. Roll into a tight snake, being sure to avoid creating any air bubbles inside. Wrap the snake into a tight pinwheel with the seam facing inward. Tuck the end under and place on a parchment-lined baking sheet. Repeat with the remaining balls. Cover with plastic wrap and let rest again for 30 minutes at room temperature or overnight in the refrigerator. (If chilling, bring to room temperature before proceeding with the next step.) Lightly brush your work surface with a small amount of the scallion oil. Then, one at a time, roll the spirals into 7- to 8-inch pancakes. Return to the baking sheet, top with a piece of parchment, and repeat with the remaining dough spirals, oiling the counter as needed. Place a piece of parchment between each pancake. Heat a 10-inch cast-iron skillet over medium-low heat for 5 minutes. (If you\u2019re measuring, the pan should be between 380 and 400 degrees F.) Line a baking sheet with paper towels and top with an upside-down wire rack. (See Cook\u2019s Note.) Stash it by the cooktop. Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both sides, 3 to 5 minutes total. Transfer to the prepared rack. Repeat with the remaining pancakes, adding an additional tablespoon of oil to the pan in between each batch. Slice the pancakes into wedges and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16314,"Asparagus and Lemon Chicken with Rice 2 tablespoons olive oil 1 whole boneless and skinless chicken breast, cut into 1/2 inch slices Salt and pepper 4 cloves garlic, minced 1/2 red pepper, seeded and diced 1/2 pound asparagus, trimmed and cut into 1-2 inch pieces 1 teaspoon lemon zest 1/2 cup water, white wine or chicken stock 3 cups cooked rice Instructions: In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16315,"Skirt Steak with Mango Salsa and Romaine 1 clove garlic Kosher salt and freshly ground black pepper 1 mango, peeled, seeded and diced (about 1 1/4 cups) 2 scallions, thinly sliced (white and green parts) 1/2 habanero cl, stemmed, seeded, and finely chopped, Juice of 1 lime (about 2 tablespoons) 1 tablespoon extra-virgin olive oil 2 tablespoons coarsely chopped fresh cilantro 1 1/2-pounds skirt steak 3 tablespoons extra-virgin olive oil 2 teaspoons ground allspice 8 to 10 leaves Romaine, for serving 1 to 2 Kirby cucumber, sliced, for serving Instructions:

1. Preheat a grill to high.
2. Crush garlic clove, sprinkle with 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix garlic paste together with mango, scallions, habanero, lime juice, 1 tablespoon olive oil, and cilantro. Set aside.
3. Pat steak dry and trim and if needed, cut in half to fit grill. Combine remaining 3 tablespoons olive oil, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl and rub on both sides of steak. Grill until slightly charred, crisp, and medium-rare, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice meat into about 3-inch long sections; thinly slice each section.
4. Place sliced steak on a serving platter with salsa, romaine leaves, and cucumber slices. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16316,"10-Minute Ham, White Bean and Kale Salad Two 15-ounce cans white beans, rinsed and drained 1/2 pound sliced deli meat, such as ham or turkey 10 cups baby kale (about 5 ounces) 3/4 cup dried cranberries 2 ounces Manchego cheese Dinner rolls, for serving 1/2 cup sliced almonds 1/4 cup red wine vinegar 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes. Instructions: Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss. Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 16317,"Instant Pot Tex-Mex Beef Stew 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 2 pounds cubed beef stew meat (preferably chuck) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 poblano cl pepper, halved, seeded and thinly sliced 4 cloves garlic, smashed 1 15-ounce can diced tomatoes with chiles 1/2 cup corn chips, finely crushed, plus more for topping 1 tablespoon apple cider vinegar 1/2 cup fresh cilantro, roughly chopped, plus more for topping Cooked white rice, for serving Shredded cheddar cheese and sliced scallions, for topping Instructions: Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside. Set an Instant Pot to saute at normal heat. When the display indicates \hot,\ add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute. Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 16318,"Roasted Pork Loin with Spanish Onion and Vermouth One 3-pound pork loin, trussed 2 teaspoons Chinese five-spice powder Kosher salt and freshly cracked black pepper 3 tablespoons canola oil
1 teaspoon chopped fresh tarragon, plus 2 whole sprigs
1 teaspoon chopped fresh thyme
2 cloves garlic, finely minced
2 cups dry vermouth
2 tablespoons chicken stock
1/4 cup heavy cream
2 tablespoons grated horseradish 2 tablespoons Dijon mustard
2 apples, quartered
2 Spanish onions, quartered, in the skins
Gremolata, recipe follows, for garnish 1/2 cup fresh parsley, chopped 1/4 cup extra-virgin olive oil 1/4 cup toasted pistachios 2 tablespoons toasted breadcrumbs 2 cloves garlic, minced 2 lemons, zested Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. Season the pork loin with the Chinese five-spice powder, salt and pepper. Heat a large saute pan over medium-high heat with the oil until it begins to smoke. Sear the pork on all sides until caramelized, and set aside. Return the pan to the heat and lower to medium. Add the tarragon, thyme and garlic and cook until the garlic is lightly browned. Add the vermouth and chicken stock and reduce the liquid by half. Stir in the cream, horseradish and mustard, and season with salt and pepper. Place the roast in the center of a large baking dish or shallow casserole dish (large enough to fit it comfortably with room on the sides). Place the apples and onions in the dish, along with the tarragon sprigs on top of the vegetables. Spoon the liquid from the pan over the roast and place in the oven. Cook the roast until the internal temperature reads 150 degrees F, about 12 minutes per pound. Allow to rest for 15 minutes before serving. Top with the Gremolata and serve.
Combine the parsley, olive oil, pistachios, breadcrumbs, garlic, lemon zest and some salt and pepper in a bowl. ","[Chardonnay, Rioja, Barolo, Syrah]

" 16319,"Pork Meatloaf with Cabbage and Prunes 10 to 12 prunes, pitted 1/2 cup white wine, such as sauvignon blanc 2/3 cup hazelnuts 3 tablespoons plus 2 tablespoons butter, room temperature
2 cups diced onion (about 1 extra-large Vidalia onion)
1/2 teaspoon plus 1 1/4 teaspoons fine sea salt, plus more for blanching
8 to 10 large cabbage leaves, preferably savoy cabbage
2 pounds ground pork, preferably an 80/20 mix ground from pork butt 2 cups fresh breadcrumbs, preferably from ciabatta
3/4 cup grated parsnip (about 1 large parsnip)
1/2 cup grated carrot (about 1 large carrot)
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon ground black pepper
1/2 teaspoon freshly ground nutmeg
2 eggs
Instructions: Preheat the oven to 325 degrees F. In a small pot, combine the prunes and wine and bring to a simmer over medium heat. Cook gently until the wine clings to the prunes, 7 to 10 minutes. Remove from the heat and let cool to room temperature. Place the hazelnuts on a baking sheet and toast until dark golden brown, 15 to 20 minutes. Transfer the nuts to a clean kitchen towel, gather up the sides to make a pouch, and roll them on the counter to rub off the skins. Unfurl the cloth, and roll the nuts to the edge and into a dish. When the nuts are cool, crush them to a medium grade, using a knife, a mortar and pestle, or a small food processor. Heat a medium skillet over medium heat and add 3 tablespoons of the butter, the onions, and 1/2 teaspoon of the salt. Cook uncovered, stirring often, until dark golden and sweet, about 20 minutes. Scrape onto a plate to cool. Bring a 2-quart saucepot of well-salted water to a boil. Blanch the cabbage leaves in the boiling water until wilted, about 1 minute each. Run the leaves under cold water to cool; shake off excess water. Cut away the thickest part of the stems. Dry the leaves and set them aside on a plate until ready to use. Raise the oven temperature to 350 degrees F. In a large bowl, combine the pork, breadcrumbs, parsnip, carrot, parsley, thyme, sage, pepper, nutmeg, eggs, the cooled onions, and the remaining 1 1/4 teaspoons salt. Mix swiftly with your hands until just combined. Pile the meatloaf mixture into the center of a 9-by-13-inch baking pan and pat into a long rectangular shape. Press the prunes 1/2-inch deep into the meat, like buttons running down the center of the loaf. Pull some of the meat off of each end and use it to cover the tops of the prunes. Cover the meatloaf with overlapping cabbage leaves. Rub the outside of the leaves with the remaining 2 tablespoons butter. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, 50 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 16320,"Mimosa Sunset 4 ounces chilled orange juice 4 ounces chilled pineapple juice 2 ounces grenadine
12 ounces chilled champagne
Instructions: Combine the orange juice, pineapple juice and grenadine in a measuring cup or pitcher. Divide the mixture among 4 champagne flutes. Top each with some champagne and serve. ",[Champagne] 16321,"Foil-Packet Jambalaya 4 cups frozen cooked white rice (two 10-ounce bags) 4 small scallions, sliced (dark green parts separated) 2 stalks celery, sliced 1/2 inch thick 2 cloves garlic, thinly sliced 1 green bell pepper, chopped into 1/2-inch pieces 1 12-ounce package fully cooked andouille sausage, sliced 1/2 inch thick 1 14-ounce can diced tomatoes with green chiles, drained 1/2 pound okra (about 16 pieces), sliced 1/2 inch thick 3 tablespoons extra-virgin olive oil 2 teaspoons Cajun seasoning Kosher salt and freshly ground pepper Instructions: Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well. Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets. Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16322,"Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate 1 small to medium butternut squash (about 2 1/2 pounds) 2 tablespoons dark molasses 2 tablespoons unsalted butter 2 teaspoons balsamic vinegar 1/4 cup mascarpone cheese 2 tablespoons freshly grated Parmesan 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Gray salt and freshly ground pepper Ravioli dough or 3/4 pound sheet pasta purchased from local Italian delicatessen Flour, for dusting board 4 tablespoons sweet butter 8 fresh sage leaves 2 ounces Parmesan, for grating 2 ounces bittersweet chocolate, for grating Instructions: Preheat oven to 375 degrees F.
Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)
Let cool to room temperature and scoop out flesh into the work bowl of a food processor.
Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.
Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.
To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board. Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes. Reserve 2 ounces of the cooking water.
Uncooked, filled raviolis may be used immediately or frozen for 2 months. Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag.
For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve.
On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 16323,"Mini Date Nut Carrot Muffin Sandwiches with Cream Cheese Center Frosting Nonstick vegetable cooking spray 1 package (16.6 ounces) date muffin mix 1 cup wheat bran 1 cup whole milk 1 egg 1 cup shredded carrots 3/4 cup pitted dates, chopped (dates may be available already chopped) 1 tablespoon confectioners' sugar 1(8-ounce) package cream cheese, softened 3 tablespoon confectioners' sugar 1 cup carrot shavings Instructions: Preheat oven to 400 degrees F. Spray 12 muffin tins with nonstick spray. In a medium bowl, stir muffin mix, bran, milk, and egg until just blended. Fold in carrots, dates, and confectioners' sugar. Be careful not to over-mix; the batter should be lumpy. Divide batter equally among the muffin tins. Bake until a toothpick inserted into center of muffin comes out clean, about 20 minutes. Let cool slightly before frosting. To make the cream cheese frosting, combine the softened cream cheese, confectioners' sugar, and carrot shavings in a medium bowl; stir until well blended. Slice muffins in half, spread with the cream cheese frosting, and then sandwich together. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16324,"Mezcal Strawberry Smash 4 strawberries, quartered 2 basil leaves Pinch kosher salt 3 ounces mezcal 1 teaspoon agave Ice Club soda Instructions: Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, macerate the strawberries and basil together until the strawberries are smashed and the basil has broken up. Add 1 1/2 ounces mezcal and 1/2 teaspoon agave into each glass. Fill each glass with two ice cubes, then cover with club soda. Use a cocktail stirrer to mix. ","[Tequila, Mezcal]" 16325,"My Mother's Marinara Sauce 4 tablespoons extra-virgin olive oil 2 large yellow onions, peeled, halved and diced 10 cloves garlic, peeled, halved and cut into thin slices 2 to 3 teaspoons red pepper flakes 2 teaspoons granulated sugar Kosher salt 3 medium carrots, peeled and grated Two 28-ounce cans whole peeled tomatoes 4 cups water, divided, plus more as needed 1 cup basil leaves, washed Freshly grated Parmesan Instructions: Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 16326,"Choco-Berry Waffle Sundae Surprise 3 frozen unsweetened strawberries 2 tablespoons light chocolate syrup, divided 1 standard-sized waffle cone bowl with about 50 calories 1/2 tablespoon low-sugar strawberry preserves 1/2 cup fat-free chocolate ice cream 1/4 cup raspberries 2 tablespoons fat-free whipped topping (from an aerosol canister) Instructions: Put frozen strawberries in a microwave-safe bowl, and microwave until thawed, about 25 seconds. Do not drain excess liquid. Set aside. Pour 1 1/2 tablespoons of chocolate syrup into the waffle bowl, tilting the bowl from side to side so the syrup coats as much of the inside as possible (sides too!). Freeze for 30 minutes, or until syrup has solidified. To the bowl of strawberries, add preserves and mash with a fork, until you have a chunky strawberry sauce. Remove waffle bowl from the freezer and place in a dish. Scoop ice cream into the waffle bowl. Top with strawberry sauce and 1/2 tablespoon of chocolate syrup, and then finish it all off with raspberries and whipped topping. Enjoy! ","[Merlot, Moscato, Riesling, Sparkling wine]" 16327,"Tuscan Chicken Skillet Kosher salt and freshly ground black pepper 12 ounces fettuccine
4 slices bacon, chopped 1 pound chicken tenders, cut into 1-inch pieces 2 cloves garlic, minced 4 plum tomatoes, chopped 1 cup heavy cream 5 ounces baby spinach 3/4 cup grated Parmesan 3 tablespoons chopped fresh basil Instructions: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain. Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon. Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve. ","[Chianti, Barolo, Dolcetto, Tempranillo]" 16328,"Sheet-Pan Curried Chicken and Root Vegetables 8 small bone-in chicken thighs and drumsticks (2 1/2 pounds) Kosher salt and freshly ground pepper 1 tablespoon Madras curry powder 1 teaspoon paprika 3 tablespoons unsalted butter, melted 1 large turnip, peeled and cut into 1-inch chunks 3 large carrots, peeled and cut into 1-inch chunks 1/2 cup buttermilk 1 cup fresh cilantro 1 cup fresh mint 1 serrano cl pepper, roughly chopped (seeded for less heat) 1/4 cup plus 1 teaspoon mango chutney 1 teaspoon fresh lemon juice Instructions: Put a baking sheet on the middle oven rack; preheat to 500?. Season the chicken all over with salt and pepper in a large bowl. Add the curry powder, paprika and half the melted butter; toss. Toss the turnip and carrots with the remaining melted butter in another bowl; season with salt and pepper. Spread out the vegetables and chicken, skin-side up, on the hot baking sheet. Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes. Meanwhile, puree the buttermilk, cilantro, mint, serrano, 1 teaspoon chutney and the lemon juice in a blender until smooth. Season with salt and pepper.
Preheat the broiler. Stir the remaining 1/4 cup chutney with 1 teaspoon water in a small bowl. Brush on the chicken and broil until lightly browned, 2 to 3 minutes. Divide the chicken and vegetables among plates. Serve with the herb sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 16329,"Orange-Rosemary Cookies with Orange Glaze 2 1/4 cups all-purpose flour 1 teaspoon baking powder
1/4 teaspoon salt
1 small sprig fresh rosemary, finely chopped
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract 1 orange, finely zested and juice reserved
1 orange, finely zested and juice reserved 2 cups confectioners' sugar
Instructions: Whisk together the flour, baking powder, salt and rosemary in a large bowl. Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes. Meanwhile, mix together the confectioners' sugar and reserved orange juice in a medium bowl and set aside. Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16330,"Cheeseburger Casserole 1 box macaroni and cheese 1/2 pound ground beef 1 onion, chopped Salt and pepper 1 tablespoon Italian seasoning 1 cup shredded cheddar 1 cup shredded mozzarella Instructions: Pre-heat oven to 450 degrees F. Prepare macaroni and cheese as indicated on box. Set aside. In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 16331,"Curried Scallop Kebabs with Squash Vegetable oil, for the grill 1 1/2 pounds sea scallops, \foot\ muscles removed 1 tablespoon extra-virgin olive oil 1 teaspoon curry powder Kosher salt and freshly ground pepper 1 pint red or yellow cherry tomatoes 1 yellow squash, quartered lengthwise and sliced 1/2 inch thick 4 tablespoons unsalted butter, melted 1 teaspoon grated peeled ginger 1/4 cup roughly chopped fresh cilantro Lime wedges, for serving Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers. Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16332,"Chicken Shepherd's Pie with Kale Mash 1 pound Yukon Gold potatoes, peeled and chopped 1 pound celery root, peeled and chopped 2 cups milk Kosher salt and freshly ground pepper 3 cups chopped kale (about 2 ounces) 1 bunch scallions (white and light green parts only), chopped 6 tablespoons unsalted butter 2 large shallots 3 carrots, chopped 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces 1/4 cup chopped fresh chives 1/4 cup chopped fresh parsley Instructions: Combine the potatoes, celery root, milk, 1 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 15 minutes. Stir in the kale and scallions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes. Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tablespoons butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 cup more milk if needed. Preheat the oven to 400 degrees F. Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the shallots, carrots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with the flour and cook, stirring, 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium low; stir in the chicken and simmer until just cooked through, about 8 minutes. Remove from the heat and stir in the chives and parsley. Divide the chicken mixture among six 12-ounce casserole dishes or ramekins. Dollop the mashed potatoes on top, then spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 16333,"Greek-Style Cream Cheese One 8-ounce block cream cheese, at room temperature 3 ounces feta, crumbled (about 1/2 cup) 1 teaspoon lemon zest 1 teaspoon dried oregano 1/2 teaspoon freshly cracked black pepper Instructions: In a medium bowl, mix the cream cheese with feta, zest, oregano and pepper until smooth. Transfer to a serving dish and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16334,"Tzatziki 1 medium English cucumber 1 cup whole milk Greek yogurt 2 cloves garlic, grated Juice of 1 lemon, about 3 tablespoons 1 tablespoon olive oil, plus more for drizzling Kosher salt 1/4 cup fresh dill, chopped 2 tablespoons fresh mint, finely chopped Instructions: Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture. Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.
","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 16335,"Lavender-Lemon Sandwich Cookies 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1/4 cup honey 1 large egg 1 teaspoon pure vanilla extract Grated zest of 1 lemon 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons dried lavender 1/2 cup coarse sugar 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature Finely grated zest of 1 lemon, plus 2 tablespoons lemon juice 1/2 teaspoon pure vanilla extract 2 1/2 cups confectioners' sugar Instructions: Make the cookies: Beat the butter, granulated sugar and honey in a large bowl with a mixer on medium-high speed until fluffy, about 1 minute. Beat in the egg, vanilla and lemon zest. Reduce the mixer speed to low; beat in the flour, baking soda and salt until the dough comes together. Cover and refrigerate until firm, 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Grind the lavender in a spice grinder until crumbly. Mix with the coarse sugar in a medium bowl. Roll rounded teaspoonfuls of dough into balls, then roll in the lavender sugar; arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are browned around the edges, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Meanwhile, make the filling: Beat the butter, lemon zest, lemon juice and vanilla in a large bowl with a mixer on high speed until light, 1 to 2 minutes. Reduce the mixer speed to medium; beat in the confectioners' sugar until smooth. Spread the filling on half the cookies (about 1 teaspoon per cookie). Sandwich with the remaining cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 16336,"Sugar 'N Spice Cookies 1/2 cup butter (no substitutes) 2/3 cup sugar 1 egg 1 teaspoon Spice Islands? Pure Vanilla Extract 1-1/2 cups all-purpose flour 1/2 teaspoon Argo? Baking Powder 1 teaspoon Spice Islands? Ground Saigon Cinnamon 1/2 teaspoon Spice Islands? Ground Ginger 1/2 teaspoon Spice Islands? Ground Nutmeg 1/8 teaspoon Spice Islands? Ground Cloves 1/8 teaspoon salt Instructions: Beat butter and sugar in a large bowl with an electric mixer on medium speed. Add egg and vanilla; beat well. Mix flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl. Add dry ingredients to butter mixture slowly and beat on low speed until a stiff dough forms. For easier handling, refrigerate for 1 hour. Roll dough out to 1/4-inch thickness on lightly floured surface and cut out shapes. Bake in preheated 350F oven for 8 to 10 minutes or until browned. Frost and decorate with your favorite icings and sprinkles. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 16337,"Bacalaitos (Codfish Fritters) 1/2 pound salted cod, soaked overnight in 3 cups of milk 4 1/2 cups water 3 cups milk 1 1/2 cups flour 1 teaspoon baking powder 1 small onion, 1/2-inch dice 1 small sweet red pepper, 1/2-inch dice 2 cloves garlic, crushed 1/2 bunch cilantro, chopped Oil, for frying Instructions: Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 16338,"Brussels Sprouts with Maple Candied Pecans 3 pounds mini Brussels sprouts, preferably from Holland 2 cups pecan halves 1 cup maple sugar Peanut or vegetable oil, for deep-frying 1 pound unsalted butter 1 cup chicken stock Salt and pepper Instructions: Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath. Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later. Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar. Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16339,"Big Daddy's Homemade Pastrami 1/4 cup black peppercorns 1/4 cup coriander seeds 1 gallon cold water 1 cup kosher salt 1 tablespoon liquid smoke 5 cloves garlic, smashed 1/2 cup packed dark brown sugar 3 tablespoons pickling spice 2 bay leaves 1 (5-pound) beef brisket, trimmed Instructions: In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside. In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture. Preheat the oven to 300 degrees F. On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16340,"Macaroni and Cheese with Potato Chip Crust 6 tablespoons butter 1/2 cup all-purpose flour 4 cups milk, warm 1 teaspoon dry mustard 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne pepper Dash salt and freshly ground black pepper Dash hot sauce Dash Worcestershire sauce 3 cups shredded Cheddar 1 pound cavatappi pasta, cooked al dente 1 cup crushed potato chips 5 slices cooked bacon, crumbled 1/2 cup freshly grated Parmesan, for topping Instructions: Heat oven to 350 to 375 degrees F. Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts. Pour the cheese sauce over the pasta and add to a 3 quart casserole dish. Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16341,"Crispy and Creamy New Potato Pie 2 pounds potatoes, washed and halved 1 bay leaf 1 tablespoon freshly grated horseradish (or prepared) 1 cup sour cream 1/4 cup chives, chopped Kosher salt and freshly ground black pepper 1 tablespoon olive oil Instructions: Preheat oven to 400 degrees F. Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper. Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16342,"Beef Kebabs 2 tablespoons canola oil 1 tablespoon garlic, chopped 1/2 cup plain yogurt 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoon hot sauce 3 pounds bottom round steak, cut into 1-inch cubes 1 large yellow onion, chopped in large chucks slightly large than beef cubes Spicy Couscous, recipe follows 2 tablespoons canola oil 2 teaspoons minced garlic 1 teaspoon crushed red pepper flakes 2 cups chicken broth 1 (10-ounce) box couscous Salt and freshly ground black pepper Instructions: In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight. Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs. Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for another use. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare. Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve. Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 16343,"Cider Gravy 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup cider 1 cup chicken broth 1 tablespoon brown mustard 1 teaspoon fresh thyme leaves Instructions: Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low. In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes. ","[Chardonnay, Riesling, Gamay, Garnacha]" 16344,"Flash-Cooked Ginger Beef 1 1/2 pounds flank steak, London broil, or boneless sirloin, trimmed of fat and gristle 3 1/2 tablespoons soy sauce 2 tablespoons rice wine or sake 2 tablespoons minced garlic 1 tablespoon cornstarch 5 1/2 tablespoons canola or corn oil 3/4 cup very finely shredded fresh ginger 4 whole scallions, ends trimmed, cut into very fine shreds 5 cups bean sprouts, rinsed lightly and drained 2 1/2 tablespoons rice wine or sake 6 tablespoons soy sauce 1 1/2 tablespoons sugar 1 teaspoon toasted sesame oil Instructions: Cut the beef across the grain into thin slices about 1/8-thick; cut those slices into 1-inch squares. Put the beef in a bowl, add the marinade, and toss lightly to coat. Cover with plastic wrap, and let the beef marinate for 1 hour at room temperature, or longer if possible in the refrigerator. Heat a wok or large skillet, add 3 1/2 tablespoons of the oil, and heat until near smoking. Add the beef and stir-fry over high heat until it loses its raw color and the slices separate. Remove with a slotted spoon and drain. Clean out the pan. Mix the ingredients for sauce together. Reheat the pan, add the remaining 2 tablespoons oil, heat about 20 seconds, and add the garlic, ginger, and scallions. Cook for 20 seconds, until fragrant, then add the bean sprouts and toss lightly over high heat. Add the rice wine, and stir-fry for 1 1/2 minutes, then add the sauce and the cooked meat. Cook until the meat is heated through and everything is coated evenly with the sauce. Scoop the beef onto a serving platter and serve with rice and a vegetable, if desired. Mix the ingredients for sauce together ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16345,"Mango Key-Lime Pie with Coconut Meringue 2 1/2 cups all-purpose flour or whole-wheat flour 3/4 cup dark brown sugar 1/2 teaspoon salt 1 1/2 sticks butter, cold 4 egg yolks, beaten 1 can condensed milk
3 tablespoons cornstarch
1/2 cup lime juice
1/2 cup mango puree
1 teaspoon grated lime zest
5 egg whites 1/4 teaspoon cream of tartar 9 tablespoons sugar 1 tablespoon coconut cream 1/4 teaspoon coconut flavor 1/3 cup toasted coconut, optional Instructions: Brown Sugar Crust Preparation: Preheat oven to 350 degrees F. Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside. Mango Key Lime Filling Preparation: Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off. Coconut Meringue Preparation: Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 16346,"Tomatoes Stuffed with Tabbouleh Salad 3/4 cup wheat bulgur, available in rice section of your market 1 cup boiling water 2 ripe lemons, juiced 1 cup parsley leaves, 1 bunch, chopped 1/2 cup mint leaves, 1/2 bunch, chopped 4 scallions, thinly sliced 1 plum tomato, seeded and diced 2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream Salt and freshly ground black pepper 4 large vine ripe tomatoes or beefsteak tomatoes Instructions: In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste. To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16347,"Spiced Pi?a Coladas 3 cups white rum 1 vanilla bean, halved crosswise, split open 1 tablespoon allspice berries 1 tablespoon black peppercorns 3 cups pineapple juice 2 tablespoons fresh lime juice, plus lime slices for garnish 1 cup well-shaken canned unsweetened coconut milk 1 cup well-stirred cream of coconut 1/2 teaspoon Angostura bitters Instructions: Combine the rum, vanilla bean, allspice and peppercorns in a 64-ounce jar. Shake well and store out of the sunlight for 3 days, shaking once a day if possible. Strain the rum, discarding the peppercorns and allspice (the vanilla bean can be saved and reused). Return the spiced rum to the jar and add the pineapple juice and lime juice. Put the coconut milk and cream of coconut in a blender and blend until smooth and thick. Pour into the jar and add the bitters. Stir or shake well to combine. Refrigerate until cold, at least 3 hours or up to 3 days. To serve, shake the jar again (the drink will naturally separate). Pour into glasses filled with ice and garnish with lime slices. ","[Mauritius, Kokomo, C?tes de Provence, Vermentino]" 16348,"Mediterranean Salad with Grilled Chicken 1 bone-in, split chicken breast (about 1 1/2 pounds) Oil, for the grill grates Salt and freshly ground pepper 1/4 cup olive oil 1 teaspoon Italian seasoning 1 teaspoon sugar Juice and zest of 1 lemon 8 ounces frozen green beans, thawed 1/4 cup pitted kalamata olives, roughly chopped 1/2 cup crumbled feta cheese 1/2 medium red onion, sliced 1 large head romaine lettuce, cleaned and torn into bite-size pieces Instructions: Preheat the grill over medium-high heat. Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces. When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired. In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad. Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16349,"Quick Tomato Sauce 28 ounce tomatoes, including juice 1 small onion 1/4 cup extra-virgin 1 teaspoon salt Dried herbs (basil, thyme, oregano, bay leaf etc Instructions: In a blender or food processor coarsely puree tomatoes with juice and in a heavy saucepan stir together with remaining ingredients. Simmer sauce, stirring occasionally, 40 minutes, or until slightly thickened. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 2 days or frozen 1 month. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16350,"Luck of the Irish Brunch 2 tablespoons unsalted butter 1 tablespoon canola oil 1 medium Spanish onion, diced 1 1/2 pound small Yukon gold potatoes 2 teaspoons paprika Salt and freshly ground black pepper 1 1/2 cups grated aged white Irish Cheddar cheese Chopped fresh chives 6 plum tomatoes, halved lengthwise Unsalted butter, for greasing baking dish Olive oil, for drizzling Honey, for drizzling 1 teaspoon sweet paprika 1 cup panko (Japanese) bread crumbs Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley, to garnish Canola oil, to coat pan 1 pint cremini mushrooms, stems trimmed, cut into sixths 2 teaspoons finely chopped fresh thyme leaves Kosher salt and freshly ground black pepper 4 fried eggs Double smoked bacon, cut into thick slices and cooked until golden brown and crisp Good quality lamb, chicken and pork sausages, pan-seared until golden brown and cooked through Brown soda bread, toasted Butter, at room temperature Instructions: For the cheesy hash browns: Preheat the oven to 375 degrees F. Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized. While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon. Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives. For the roasted tomatoes with bread crumbs: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil. For the sauteed mushrooms: Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper. For serving: Arrange on a platter the fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sauteed mushrooms, toasted brown soda bread and butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16351,"Easy Slow Cooker Beef Roast One 5 pound beef bottom roast 2 large onions, thickly sliced 8 oz. or 1 cup steak sauce 2 tablespoons dried minced onion 1 tablespoon Montreal steak spice Instructions:

1. Place onions in bottom of slow cooker. 2. Place roast on top of onions. 3. Pour steak sauce over roast to coat. 4. Sprinkle with dried onion and steak spice. 5. Cover and cook on HIGH for 5 hours or LOW for 8 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16352,"Classic Egg Cream 1 cup whole milk 1/4 cup chocolate syrup, classic fountain style, such as U-Bet 1 cup seltzer (old-fashioned-style seltzer in a small glass bottle works best)
   Instructions: Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
   Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious! ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 16353,"Linguine with Avocado and Arugula Pesto 1 pound linguine pasta 2 medium avocados, halved, peeled, and seeded (about 12 ounces total) 3 cups baby arugula leaves (3 ounces) 1 packed cup fresh basil leaves 3 tablespoons fresh lime juice (from 2 large limes) 2 cloves garlic, peeled and smashed 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup grated Parmesan (4 ounces) 1/2 cup sliced almonds, toasted (see Cook's Note) Instructions: Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. 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 in a serving bowl. Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth. Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16354,"Chardonnay Trout 2 whole 1 pound farmed trout, cleaned and scaled Salt Pepper 2 tablespoons butter 1 shallot, chopped 1 small bunch thyme 1/4 cup Gallo Chardonnay 4 slices orange Instructions: Preheat the grill to medium high. Lay the trout onto a large piece of aluminum foil. Season the trout inside and out with salt and pepper. Place small pieces of the butter inside and on top of the trout. Sprinkle the shallot inside and outside the trout. Place the thyme sprigs inside and outside the trout. Pour the Chardonnay over the trout and top with the orange slices. Wrap the aluminum foil around the trout, sealing it. Place the aluminum foil wrapped trout on the grill and close the lid. Grill for 4 minutes. Turn the trout over and grill for an additional 4 minutes. Remove from the grill and allow to rest for 5 minutes. Open the aluminum foil packet carefully (there will be steam) and enjoy. ",[Chardonnay] 16355,"Salmon Poke-Stuffed Avocados 2 teaspoons white sesame seeds 2 tablespoons black sesame seeds 8 ounces skinless sushi-grade salmon, cut into 1/2-inch cubes 1/4 cup diced sweet onion 4 teaspoons soy sauce 2 teaspoons Asian chili-garlic sauce 1 teaspoon toasted sesame oil 1 teaspoon minced fresh ginger 2 large avocados
   1 lemon, halved Kosher salt Thinly sliced radishes, for garnish Sliced scallions, for garnish Instructions: Toast the white sesame seeds in a dry skillet over medium heat, stirring, until lightly golden, about 5 minutes. Remove, then toast the black sesame seeds in the skillet; remove and set aside. Toss the salmon, onion, soy sauce, chili-garlic sauce, white sesame seeds, sesame oil and ginger in a medium bowl. Cover and refrigerate until cold, about 30 minutes.
   Halve and pit the avocados, then carefully remove the peel with your fingers. Cut shallow cross-hatch marks into the center of each avocado half (this will make it easier to eat). Squeeze the lemon over the avocados and season with salt. Sprinkle the cut sides of the avocados with the black sesame seeds, gently pressing to adhere. Fill the centers of the avocados with the salmon poke and top with sliced radishes and scallions. Serve immediately.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16356,"Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions 1 pint cherry tomatoes 8 ounces slab bacon, cubed
   1 large Vidalia onion, cubed
   1/2 loaf ciabatta bread (about 8 ounces), cubed
   Olive oil, for tossing with skewer ingredients Salt Lots of freshly ground black pepper
   4 ounces aged Cheddar 6 teaspoons cornstarch
   10 ounces Gruyere 2 tablespoons butter
   2 cloves garlic, minced
   1 cup dry white wine
   2 tablespoons sherry wine
   Pinch of nutmeg
   Instructions: Heat a grill on medium-high heat. Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each. Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue. Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch. In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg. Serve with the skewers of tomatoes, onions, bacon and bread for dipping. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 16357,"Brown Chicken Stock 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs 3 medium onions, peeled and halved horizontally 3 stalks celery, cut into chunks 3 carrots, peeled and cut into chunks 1 head garlic, cut in half horizontally 2 tablespoons tomato paste 1/2 cup dry white or red wine Several sprigs of parsley Several sprigs of thyme 2 bay leaves 10 peppercorns Contents of your stock bag, optional, explained above. Instructions: Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing. IMPROVISED SOUPS Basic formula for enough soup for 2 people (generous portions): 4 cups white or brown chicken stock, thawed chicken meat from making the white stock if you have it, shredded; 12 cups of any vegetables, herbs and spices you may have around the house that are quick-cooking, or already-cooked ingredients such as leftover rice or beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16358,"Turkey Meatloaf with Mashed Potatoes 1 head garlic Nonstick cooking spray 2 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, chopped 1 apple, peeled, cored, and chopped 2 pounds ground turkey breast 2 tablespoons chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1 cup cornbread stuffing cubes 1 cup low-fat plain yogurt 2 egg whites 1 tablespoon kosher salt Freshly ground black pepper 2 pounds Yukon gold potatoes, whole with skin, scrubbed *see Cook's note 2 teaspoons kosher salt 2/3 cup buttermilk, at room temperature Freshly ground white pepper Orange segments, from 2 large oranges 1 cup whole cranberry sauce 1/4 cup finely chopped red onion 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon red wine vinegar 1/8 teaspoon cayenne Instructions: To make the meatloaf: Preheat the oven to 350 degrees F. Spray the ring mold pan with the nonstick cooking spray, set aside. Slice off the top 1/3 of the head of garlic. Place on a piece of aluminum foil and spray lightly with cooking spray. Place in the oven and roast for 45 minutes. While the garlic is in the oven, start the meatloaf: Heat the oil in a large skillet over medium heat. Add the onions, celery, and apples, cook until softened, about 5 minutes, stirring occasionally. Transfer the vegetables to a large bowl. Add the remaining meatloaf ingredients and mix well. Place the meatloaf mixture in the prepared ring mold. Bake until cooked through, about 30 minutes. Meanwhile: make the mashed potatoes: In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. We've found that boiling the potatoes whole, with the skin on gives the potatoes more potato flavor. Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately add the buttermilk and roasted garlic, to taste, and combine well. Season with the remaining 1 teaspoon of salt and pepper, to taste. When the meatloaf is done, turn on the broiler. Invert the ring mold onto an ovenproof platter, or, if a baking sheet was used, carefully transfer meatloaf to the platter using a large spatula. Using a spatula, cover the meatloaf on all sides with mashed potatoes, as if frosting a cake. If using a pastry bag, add decorative swirls to the top. Place the platter under the broiler until potatoes are nicely browned, about 12 minutes. To make the chutney: Combine all the ingredients in a small bowl. Special Equipment: large ring mold pan, pastry bag and tip (optional) . *Cooks Note: Yukon gold potatoes have a great buttery appearance when mashed which is a great way to fool the eye when cooking and eating lower fat foods. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 16359,"Beignets with Raspberry Sauce 1 (10-ounce) package frozen raspberries, thawed 1/2 cup powdered sugar 2 teaspoons lemon juice 2 (24-ounce) bottles canola, vegetable or safflower oil, for frying 2 packages or 10 biscuits buttermilk biscuit dough Powdered sugar, for garnish Instructions: In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside. In a large pot over medium-high heat, add the oil and bring to 375 degrees F. When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel. Dust with powdered sugar. Serve immediately with raspberry sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 16360,"\Spontaneous Heating\ Gumbo 1/2 cup canola oil 1 pound boneless skinless chicken breast, diced 1 pound andouille sausage, sliced 1/2 pound buffalo sausage or other smoked sausage, sliced 1 small yellow onion, chopped 1 green bell pepper, chopped 1/2 cup all-purpose flour 1 tablespoon gumbo file seasoning 1 1/2 teaspoons cayenne pepper 1/2 teaspoon freshly ground black pepper 2 teaspoons hot pepper sauce (recommended: Tabasco) 1 cup clam juice 3 cups chicken stock 1 cup tomato juice 1 cup pale ale (recommended: Firehouse Chukkar Ale) 6 ounces pollack or other white fish, diced 1 pound shrimp, peeled and deveined, tails removed 1/2 pound okra 1 cup canned clams White rice, for serving Instructions: Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 16361,"Garlic Butter 3 1/2 sticks salted butter 16 cloves garlic, finely pressed
   Coarse sea salt Instructions: Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16362,"Key Lime Sorbet 1 cup sugar 1 cup key lime preserves 1 lemon, zested and juiced 1 lime, zested and juiced 4 cups lime flavored club soda or seltzer Kosher salt Instructions: Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours. Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving. If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 16363,"Bonus Waffle Recipe: Waffle Taco Shell 1 low-fat waffle, thawed from frozen Serving suggestion: egg whites, light cheese, lean sausage crumbles, cilantro, and salsa Instructions: Preheat the oven to 350 degrees F.
   Lay the waffle flat on a clean, dry surface. Use a rolling pin to flatten the waffle as much as possible.
   Very carefully hang the waffle over one grate of an oven rack, so it resembles the shape of an upside-down taco.
   Bake it until crispy and firm, about 5 minutes. Carefully remove the waffle taco shell, and stuff it with breakfasty taco items such as egg whites, light cheese, lean sausage crumbles, cilantro, and salsa! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 16364,"Super Bowl Salsa Sampler and Fajitas 1 jalepeno, seeded and minced 1/2 cup cilantro, chopped 1/2 cup scallions finely chopped 1/2 cup onions, minced 1/2 lime juice, fresh 1 cup vegetable oil 2 cloves garlic, minced 2 teaspoons cumin 1 pinch cayenne pepper Salt to taste 1 pound chicken breast, boneless & skinless Fajita marinade, recipe above 1 red bell pepper, fine julienne cut 1 green bell peppers, fine julienne cut 1 Spanish onion, julienne cut 2 tablespoons olive oil Salt and pepper to taste Salt and pepper to taste
   15 flour tortillas 2 cups Salsa Fresca 2 cups Salsa Verde 2 cups guacamole 1 bunch cilantro sprigs 1 cup sour cream 2 cups grated cheddar, monterey jack or chihuahuah 1 ripe avocado with the skin and seed removed Juice of 1 lime
   1 clove garlic, minced 1/2 cup of minced onions 1/2 cup of diced tomatoes jalepeno pepper, minced 5 cilantro sprigs Salt and pepper to taste 6 tomatoes, cut in half 1 bunch scallions, minced 1 red onion sliced 1/2 inch thick 1/4 cup olive oil Cracked black pepper and salt, to taste Cracked black pepper and salt, to taste
   1 teaspoon Chipotle peppers, minced 2 teaspoons cumin 2 teaspoons chili powder 1/2 cup cilantro, chopped 2 teaspoons garlic, minced Freshly squeezed juice of 4 limes 1/4 cup olive oil 1/2 cup cilantro, chopped 6 tomatoes, diced 1 onion, diced 3 limes, freshly squeezed juice 2 teaspoons jalepeno peppers, minced Salt, to taste Black pepper, to taste Instructions: For the Fajita Marinade: In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade. To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 2 to 3 hours. Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 2 to 3 minutes on each side. Cook the chicken for about 3 to 4 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions and accompaniments. Serve immediately. For the Guacamole: In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions, tomatoes and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above. Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate. Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 16365,"Raspberry Walnut Irish Soda Bread 1/2 cup walnuts Cornmeal, for dusting 2 1/4 cups all-purpose flour 1 3/4 cups whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/4 cup sugar 1 tablespoon caraway seeds 1/4 cup butter, softened but not melty 1 cup frozen raspberries (do not thaw) 1 1/3 cups buttermilk (see Cook's Note) 1 large egg Instructions: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes, then let cool slightly. (Leave the oven on.) When cool enough to handle, roughly chop the nuts; set aside. Dust a baking stone or baking sheet with cornmeal and set aside.
   In a large bowl, mix together the flours, baking powder, baking soda, salt, sugar and caraway seeds using a fork. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse sand. Add the raspberries and chopped walnuts; toss gently.
   In a small bowl, whisk together the buttermilk and egg; add to the flour mixture and stir gently with a wooden spoon just until mixed. (Do not overmix.)
   For a higher, sturdier-structured bread, turn the dough onto a floured surface and knead lightly about 5 times, adding additional flour if the dough is too sticky. (This step is optional.)
   Mound the dough onto the cornmeal-dusted baking stone and bake until the loaf is slightly golden and sounds hollow when tapped, 55 to 60 minutes. Cool completely before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16366,"No-Bake Ricotta Espresso Cheesecake 1 1/2 cups chocolate graham cracker crumbs (from about 12 full graham cracker sheets) 2 tablespoons sugar
5 to 6 tablespoons unsalted butter, melted 1/2 cup heavy cream 1 1/2 teaspoons powdered gelatin
1/2 cup sugar
1 tablespoon espresso powder
8 ounces cream cheese, at room temperature
1 pound good-quality fresh ricotta 1 teaspoon pure vanilla extract
One 21-ounce jar Amarena cherries in syrup 1/2 lemon, juiced
Instructions: For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes. For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes. Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours. For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16367,"Chili Cheese Dip with Biscuit Dippers 1 pound ground sirloin beef One 16-ounce jar salsa (I use medium heat)
1 packet taco seasoning
2 cups shredded Cheddar 4 ounces cream cheese, cut into cubes
1 can biscuits
Garlic salt, as needed 1 tablespoon melted butter
2 tablespoons thinly sliced scallions Instructions: Preheat the oven to 350 degrees F. In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat. Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits.
Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot. ","[Zinfandel, Malbec, Tempranillo, Barbera]" 16368,"Curry and Mint Ice Cream 2 cups 35-percent whipping cream 1 cup whole milk 1/2 cup fresh mint leaves, torn 1/2 teaspoon coriander powder 1/2 teaspoon sweet paprika 1/2 teaspoon turmeric A pinch of salt 1 cup sugar 6 egg yolks 1/4 cup white chocolate chips Instructions: In a medium pot, combine the cream, milk, mint, coriander, paprika, turmeric and salt. Bring to a boil, and then turn off the heat, cover with a lid and let infuse for 10 minutes. Whisk the sugar and egg yolks until pale and thick. Slowly begin to add the hot cream mixture while whisking constantly to temper the eggs. If the cream is added too quickly, the eggs will scramble. Pour the mixture back into the pot and cook over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Pour into a clean bowl and refrigerate for several hours, until it is cold. Stir in the chocolate chips and then freeze in an ice cream maker. Transfer the ice cream to a freezer-proof container and store in the freezer. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 16369,"Geode Cake 2 6-inch round cakes, cooled 2 8-inch round cakes, cooled 9 cups vanilla buttercream Clear rock candy Clear sanding sugar Purple gel food coloring
Vodka or lemon extract
Edible silver luster dust Edible gold leaf transfer sheets Instructions: Trim the cakes to make them level. Working on a turntable, stack the 6-inch cakes on a cardboard round, spreading the buttercream between them with an offset spatula. Stack the 8-inch cakes the same way on an 8-inch round. Cover each layer cake with a thin layer of buttercream (this is the crumb coat), smoothing it with a bench scraper. Refrigerate until firm, 1 hour. Cover with more buttercream; chill overnight. (Reserve 1/2 cup buttercream for step 4.) Add the geode to the 6-inch layer cake: Using a paring knife, carve out an irregular piece from the side of the cake. Be careful not to cut deeper than one-third of the diameter of the cake in order to maintain the cake\u2019s structure.
Frost the inside of the cutout, then gently add the rock candy. (Don\u2019t press too hard or the frosting will ooze out.) Using a spoon, sprinkle sanding sugar around the edges of the cutout to fill in any gaps.
Dilute a few drops of food coloring with a splash of vodka or lemon extract. (Test your color on some spare rock candy.) Using a paintbrush, paint the center of the geode in an irregular shape; do not oversaturate. Add a few more drops of vodka or extract to dilute the remaining food coloring; apply the lighter color around the dark center of the geode. Continue diluting the food coloring; paint outward until all the rock candy is covered.
Mix a few pinches of silver luster dust with a few drops of vodka or lemon extract. With a clean brush, paint the edges of the geode silver, then apply the gold leaf around the silver paint in spots.
Decorate the 8-inch cake, placing the geode on a different part of the cake. Insert skewers into the 8-inch cake, cutting them level to the top, then carefully add the 6-inch cake on top so the cardboard round rests flat on the skewers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16370,"Slippery Fish 2 ounces dark rum 2 ounces fresh orange juice 1/2 ounce fresh lime juice 4 ounces ginger beer Orange wedge, for garnish Instructions: Place the rum, orange, and lime juices, and plenty of cracked ice in a shaker, and shake vigorously to combine. Strain into a tumbler filled with ice, and top with the ginger beer. Serve with the orange wedge as garnish. ","[Rum, Ginger Beer]" 16371,"Pesto Mac and Goat Cheese 2 tablespoons unsalted butter, plus extra for baking dish 1 clove garlic, minced 2 tablespoons finely chopped basil leaves 3/4 cup panko bread crumbs 1 3/4 cups Parmesan 1 pound mini pasta shells 2 cups half-and-half 16 ounces goat cheese 1/2 cup pesto sauce, store-bought or home-made 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Butter a 2 quart flameproof baking dish. Preheat the broiler and arrange a rack on top. Melt the remaining 2 tablespoons of butter in a small pan over low heat. In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan. Add the melted butter and toss to combine. Reserve. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat. Simmer until reduced and slightly thickened, about 5 to 7 minutes. Reserve 1/4 cup of the pasta cooking water and drain the pasta. Put the pot over low heat and add the half-and-half mixture. When it simmers, add the goat cheese and whisk until smooth. Add in the remaining Parmesan and whisk until melted. Add the pasta and stir to coat. Stir in the pesto, reserved cooking water, salt, and pepper. Season with additional salt and freshly ground black pepper, if needed. Pour the pasta mixture into the buttered baking dish and top with the panko mixture. Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes. Remove from the broiler and let cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 16372,"Gujarati Undhiyo 1 (1-inch) piece fresh ginger, peeled and chopped 3 large cloves garlic, peeled and chopped 2 small green chiles, seeds removed, flesh chopped
1 tablespoon fresh lemon juice 3 tablespoons chopped fresh cilantro, leaves and stems, plus extra, for garnish 1 tablespoon ground coriander
1 teaspoon ground cumin 3/4 teaspoon carom seeds* 3 ounces freshly grated coconut, plus extra, for garnish 1 1/2 teaspoons kosher salt 1 tablespoon sugar 2 tablespoons ground roasted peanuts 4 small aubergines (eggplant), trimmed and cut in half lengthways Kosher salt, as necessary 5 tablespoons vegetable oil Pinch asafoetida (Hing)* 1 teaspoon mustard seeds 1 potato, peeled and cut into 1 1/2-inch pieces 1 sweet potato, peeled and cut into 1 1/2-inch pieces 1 parsnip, peeled and cut into 1-inch rounds on the diagonal 8 ounces water 2 handfuls frozen tuvar beans* or broad beans Instructions: For the masala sauce: Blend the ginger, garlic, green chiles, and lemon juice to a paste in a food processor. Add a splash of water to loosen and bind the mixture. Stir in the cilantro and blend again until the cilantro is well combined, but retains its texture. Add the coriander, cumin, carom, coconut, salt, sugar, and roasted peanuts, and stir well until combined.
For the curried vegetables:
On a sheet pan lined with paper towels, place the aubergine pieces. Sprinkle salt over the aubergine, and place paper towels on top. Place a heavy skillet over the aubergine to press out the excess moisture. Set the pan aside for 30 minutes. Quickly rinse the aubergine of the salt, and pat dry.
Heat the oil in a nonstick pan over a medium heat, and add the asafoetida, and fry for 20 seconds, or until fragrant. Add the mustard seeds, and fry for 30 seconds, or until they start to pop. Be careful of the popping seeds and splatters of oil. Add the potatoes, aubergines, sweet potato, and parsnip pieces, and fry for 3 to 4 minutes, stirring regularly, or until the vegetables are golden brown.
Stir in the masala sauce, add the water, and bring to a boil, then cover the pan with a lid, reduce the heat and simmer for 20 to 25 minutes, shaking the pan occasionally. Once the vegetables are just tender, add the tuvar beans, cover with a lid and cook for a further 2 to 3 minutes, or until warmed through.
To serve the dish: Divide the Gujarati Undhiyo among 6 serving plates and sprinkle over the fresh chopped cilantro, and freshly grated coconut, to garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16373,"cl and Cheese Rice 2 tablespoons olive oil 1/4 large white onion, minced 1 cup long-grain white rice 2 cups water 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed 1 teaspoon kosher salt Freshly ground black pepper 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note 1/4 cup Mexican crema or sour cream 1/2 cup grated Monterey Jack cheese Instructions: Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes. Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes. Remove from the oven and serve. *Cooks Note: To char the chiles (or any fresh cl): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 16374,"Crispy Baked Macaroni and Cheese 6 tablespoons unsalted butter, plus more for the dish Kosher salt 8 ounces mini penne pasta 1/4 cup all-purpose flour 2 cups whole milk 1 bay leaf Pinch of cayenne pepper 1 1/2 cups grated monterey jack cheese (about 4 ounces) 1 1/2 cups grated gruyere cheese (about 4 ounces) 1 cup grated sharp cheddar cheese (about 3 ounces) 1/2 cup panko breadcrumbs 2 tablespoons grated parmesan cheese Instructions: Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes. Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes). Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16375,"Clam Chowder 16 cherrystone clams, fresh, in the shell 2 cups fish stock 1 strip bacon, julienne 1/4 cup onions, medium diced 1/4 cup celery, medium diced 1/2 cup Idaho potatoes, peeled, medium dice 1 sage leaf, fresh 1/4 teaspoon thyme, dried leaves 1 bay leaf 3 drops tabasco sauce 1/2 teaspoon white worcestershire sauce 1/2 cup evaporated skimmed milk 2 tablespoons arrowroot 1/4 cup scallions, sliced Chives, fresh, sliced Parsley, fresh, chopped Instructions: Steam the clams in the stock. Remove the clams, chop the meat, and reserve. Strain the steaming liquid through cheesecloth. Reserve. Render the bacon. Add the onions and celery and saute until translucent. Add the stock, potatoes, sage, thyme, bay leaves, tabasco and worcesterchire. Simmer until the potatoes are tender. Combine the evaporated skimmed milk and the arrowroot. Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened. Add the scallions. Add the reserved chopped clams and fresh herbs just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16376,"Strawberry-Banana Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows 1 tablespoon honey 1 teaspoon pure vanilla extract Kosher salt 6 cups toasted whole-grain oat cereal, such as Cheerios 1 1/2 cups freeze-dried strawberries, crushed 1 1/2 cups freeze-dried bananas, crushed Instructions: Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter. Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and 1 cup each of the crushed strawberries and bananas. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining crushed fruit on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes. Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 16377,"Pasta With Turkey Meatballs Kosher salt 12 ounces orecchiette pasta 2 bunches broccolini, cut into bite-size pieces 8 ounces sweet Italian turkey sausage, casings removed 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced Pinch of red pepper flakes 1 large egg Freshly ground pepper 1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels. Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper. Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.
","[Barolo, Barbaresco, Chianti, Valpolicella]" 16378,"Red Lion Flambe Cherries Jubilee 3 tablespoons butter 1/4 cup brown sugar 1 tablespoon honey 1 (15-ounce) can Bing cherries in syrup 1/4 cup freshly-squeezed orange juice 3 tablespoons Kirsch liqueur 2 tablespoons Triple Sec 1/4 teaspoon ground cinnamon 1 tablespoon cornstarch 1/4 cup water 1 pint vanilla ice cream Instructions: In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon. Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency. Serve warm over vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 16379,"Veal Milanese 4 large eggs 1 1/2 cups all-purpose flour 2 cups plain dry bread crumbs 2 teaspoons dried basil 1 teaspoon dried thyme 2 pounds thinly sliced veal scallopine Kosher salt and freshly ground black pepper 2 cups vegetable oil 1 lemon, cut into wedges Instructions: Preheat oven to 175 degrees F. In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate. Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices. In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal. Serve with lemon wedges. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 16380,"Vanilla Glaze 1 cup confectioners' sugar Seeds scraped from 1/4 of a vanilla bean Instructions: Place the confectioners' sugar and vanilla seeds in a small bowl, add 1 1/2 teaspoons water and whisk together until smooth and thick, but pourable. Add an additional 1/2 teaspoon of water if needed. ","[Chardonnay, Riesling, Moscato]" 16381,"Corn and Bean Salad with Curtis' Chili Dressing Whole kernels from 4 ears of corn 1 cup cooked red beans 1 cup cooked black beans 1 cup cooked pinto beans 1 cup cooked garbanzo beans 2 medium tomatoes, diced 1 bunch green onions, chopped 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1/2 small head lettuce, shredded 1/4 cup rice wine vinegar 1 teaspoon olive oil 1 teaspoon chili powder 1/2 teaspoon ground cumin 2 cloves garlic, minced 1/2 Vidalia onion, chopped fine Instructions: In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16382,"Bison Burger with Garlic Mayo and Caramelized Onions 1 pound ground bison 1 pound ground beef sirloin 1 yellow onion, minced 4 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon seasoning salt 1/4 cup ketchup 2 tablespoons Worcestershire Sauce Freshly cracked black pepper, to taste Kosher salt, optional Olive oil, for cooking 2 tablespoons bacon fat or olive oil 1 yellow onion, sliced thin Kosher salt and freshly ground black pepper, to taste 1/2 cup prepared mayonnaise 2 tablespoons chopped fresh parsley 4 cloves raw garlic, chopped Kosher salt and freshly ground black pepper, to taste 4 slices Wisconsin Cheddar cheese 4 burger buns 1 cup fresh arugula greens 4 cornichon pickles Instructions: To make the burgers:
In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined. Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper. Add it all to the meat mixture and mix well to combine. Heat a large saute pan over medium-high heat and cook a small portion of the meat. Taste the cooked beef to see if you need to add salt. Add salt to the meat mixture to taste. Divide the meat into 4 evenly portioned round patties and set aside.
To make the onions:
Heat the bacon fat over medium-high heat in a large saute pan and add the onions. Cook for 1 minute, then season with salt. Cook the onions, stirring a lot, until they start to turn brown. If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan. Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes. Turn off the heat and set aside.
To make the mayonnaise:
In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
To serve:
Reheat the large skillet over medium-high heat and drizzle in some olive oil. Heat the olive oil then place the burger patties in the pan. Cook for 3 minutes on each side for medium-rare. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula. Cover with a bun top. Stick a toothpick into a cornichon and then stick into the top of the burger and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16383,"Gazpacho 1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup good olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper Instructions: Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 16384,"Ultimate Tempeh Bacon 3\u202ftablespoons\u202ftamari or soy sauce 2 tablespoons dark\u202fbrown sugar 1\u202ftablespoon extra-virgin olive\u202foil 1 tablespoon\u202fliquid smoke 1/2 teaspoon\u202fsmoked paprika 1/2 teaspoon kosher salt 1/2\u202fteaspoon\u202ffreshly ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder One 8-ounce block tempeh Instructions: Combine the tamari, brown sugar, olive oil, liquid smoke, paprika, salt, pepper, cumin and garlic powder in a 9-by-13-inch baking dish or rimmed baking sheet. Whisk to combine and set aside. Slice the tempeh crosswise 1/4 inch thick. Arrange on a microwave-safe plate and drizzle with 1/4 cup water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water. Arrange the warm tempeh slices in a single layer in the marinade. Tilt the baking dish a few times to evenly distribute the marinade. Let the tempeh sit, flipping the slices and tilting the dish every 10 minutes, until the slices are very saturated, about 30 minutes. Meanwhile, position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment. Arrange the tempeh slices on the prepared baking sheet, spacing them about 1/2 inch apart; reserve the marinade. Bake until the tempeh starts to brown, about 10 minutes. Brush the tempeh with some of the reserved marinade. Flip the slices and brush again with more marinade. Bake until the tops start to char slightly, about 10 minutes. Serve immediately or let cool completely and refrigerate in an airtight container for up to 1 week. Reheat in an oven preheated to 350 degrees F or in a dry skillet over medium heat, just until warmed through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16385,"Spanish-Style Scrambled Eggs with Chorizo and Manchego Fricos 3 oz. manchego cheese, shredded 3 oz. Spanish-style chorizo 1 small yellow onion, finely chopped 6 large eggs 1/4-cup fresh parsley, finely chopped freshly ground black pepper and sea salt Instructions: Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs. ","[Rioja, Tempranillo, Garnacha, Cava]" 16386,"Mock Grapefruit-Pom Paloma 2 tablespoons grapefruit juice 2 tablespoons pomegranate juice 1 teaspoon honey 3 ounces (6 tablespoons) grapefruit-flavor seltzer 1 teaspoon pomegranate seeds for garnish Instructions: Add 3 to 4 medium ice cubes to a cocktail shaker along with the grapefruit juice, pomegranate juice and honey. Shake to dissolve the honey and strain into a 5- to 7-ounce coupe glass. Top off with the seltzer and pomegranate seeds. ","[Riesling, Gewrztraminer, Pinot Grigio]" 16387,"Grand Mimosa 1 cup orange juice 1 (750ml) bottle Champagne 1/2 cup Grand Marnier Instructions: Fill 8 champagne flutes 1/4 full with orange juice. Top with champagne to fill glass 3/4's-way full. Top each drink with 1 tablespoon of Grand Marnier. ","[Champagne, Cava, Prosecco]" 16388,"Grilled Chicken Taco Pizzas 2 tablespoons onion powder 2 tablespoons garlic powder 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon cayenne pepper 1 teaspoon ground cumin Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/4 cup canola oil, plus more for brushing 1 pound skinless, boneless chicken breasts 1 16-ounce tube pizza dough All-purpose flour, for dusting 1 cup shredded mozzarella 1 cup shredded sharp cheddar 1 avocado Juice of 1 lime 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 tablespoon diced red onion Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup fresh salsa 1/2 cup sour cream 1/4 cup chopped fresh cilantro Instructions: Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.
Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 16389,"Cheddar Broccoli Frittata 6 eggs 1 can (10 3/4 ounces) Campbell's? Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) 1/4 cup milk 1/8 teaspoon ground black pepper 1 tablespoon butter 2 cups sliced mushrooms (about 6 ounces) 1 large onion, chopped (about 1 cup) 1 small zucchini, sliced (about 1 cup) 1/4 cup shredded Cheddar cheese 1 green onion, chopped (about 2 tablespoons) Instructions: Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, onion and zucchini and cook until tender. Stir in the egg mixture. Reduce the heat to low. Cook for 5 minutes or until the eggs are set but still moist. Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion. Serving Suggestion: Serve with whole-grain rolls and a fresh fruit salad. For dessert serve lemon sorbet and meringue cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16390,"Tilapia Tartar Cakes 4 slices white bread (or 2 hamburger buns) 1 lemon 1 pound skinless tilapia fillets, cut into chunks 1/2 cup chopped sweet pickles 1/3 cup mayonnaise 1 large egg, lightly beaten Kosher salt and finely ground black pepper 5 tablespoons extra-virgin olive oil 4 cups baby greens or 1 head of frisee Instructions: Pulse the bread in a food processor until finely ground. Scoop 1 cup of the bread crumbs into a medium bowl and spread the remaining bread crumbs (about 3/4 cup) on a large plate. Grate the zest of the lemon into the bowl along with the breadcrumbs. Pulse the fish in the food processor until coarsely diced (do not form a paste). Add the fish to the bowl with the lemon-bread crumbs along with the pickles, mayonnaise, egg, 3/4 teaspoon salt, and a few grinds of pepper. Form into 4 patties and dredge in the bread crumbs on the plate, turning to coat both sides. Heat 3 tablespoons of the oil in a large heavy skillet over medium heat. When hot, add the fish cakes and cook, flipping once, until golden and cooked through, 8 to 10 minutes. Halve the lemon and squeeze half of the juice into a bowl. Cut the other half into wedges. Toss the baby greens with the lemon juice and remaining 2 tablespoons oil. Season with 1/2 teaspoon salt and a few grinds of pepper. Serve the fish cakes with the salad and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16391,"Poached Eggs Benedict 4 English muffins, split in half and toasted 2 tablespoons white vinegar 1 tablespoon salt 8 slices Canadian bacon 8 large eggs 3 tablespoons chopped chives 3 large egg yolks 1 tablespoon fresh lemon juice 1 stick unsalted butter, melted and still warm 1/8 teaspoon cayenne pepper Salt and pepper Instructions: Poached Eggs: Fill a 12-inch skillet nearly to the rim with water. Add the vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat. While water comes to a simmer cook the bacon in a 12-inch fry pan over medium heat until well-browned on each side. Transfer to a paper towel-lined plate and cover with foil to keep warm.
When water comes to a simmer crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with remaining eggs. Using a slotted spoon carefully corral the white of each egg around its yolk. Poach the eggs, turning them occasionally with a slotted spoon, until the whites are firm or to the desired degree of doneness, 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
Hollandaise Sauce: While eggs are poaching blend the egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in half the butter until the mixture is quite thick, about 1 1/2 minutes. Blend in 2 teaspoons of hot water. Continue to slowly blend in the remaining butter, about 1 minute. Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon. Stir in the cayenne pepper and season with salt and pepper to taste. Assemble: Arrange the English muffins on individual plates and top with bacon. When the eggs are cooked, place them on top of the bacon, pour the hollandaise sauce over the eggs and garnish with the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16392,"Roasted Spiced Chicken and Apples One 3- to 4-pound chicken, patted dry Kosher salt 2 tablespoons Baharat, recipe follows 1 small yellow onion, quartered 8 sprigs fresh thyme 4 sprigs fresh rosemary 4 Gala apples, cored and quartered
1 teaspoon sugar 1 tablespoon olive oil Splash of apple cider vinegar 1 tablespoon coriander seeds 1 tablespoon black pepper seeds 1 tablespoon cumin seeds 1 teaspoon whole cloves 1/2 teaspoon cardamom seeds 2 tablespoons sweet paprika 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Instructions: Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy! Preheat the oven to 450 degrees F. Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes. Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side. In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16393,"\Pumpkin\ Soup 3 medium kabocha squash, cut in half and deseeded Olive oil, for drizzling
Kosher salt
4 Yukon gold potatoes, peeled and cut into 4 pieces each
1 bunch leeks, light green and whites, cleaned and thinly sliced
4 cloves garlic
Pinch crushed red pepper flakes 4 stalks celery, medium diced
1 cup white wine
2 quarts vegetable stock
1 cup heavy cream
Toasted pepitas, toasted pumpkin seed oil and crumbled goat cheese, for garnish
Instructions: Preheat the oven to 400 degrees F. Place the squash halves on 2 sheet pans cut-side up. Drizzle with olive oil and sprinkle generously with salt. Roast until fork-tender, about 20 minutes. Set aside until cool enough to handle. Meanwhile, add the potatoes to a pot of heavily salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and set aside. Add olive oil to coat the bottom of a heavy-bottomed stockpot over medium-high heat. When the oil starts to shimmer, add the leeks and saute until wilted, about 5 minutes. Add the garlic and red pepper flakes and cook until translucent, another 2 minutes. Add the celery and a big pinch of salt and saute until soft, about 5 minutes more. Add the potatoes and fold to combine. Add the white wine and vegetable stock and bring to a boil. Reduce to a simmer and cook until the flavors have melded and vegetables are soft, about 10 minutes. Scoop out the flesh of the squash and add to the pot. Using an immersion blender, blend until smooth. Add the cream and blend once more until velvety. Taste and adjust the seasoning. Serve with toasted pepitas, a drizzle of pumpkin seed oil and goat cheese crumbles. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16394,"Simple Syrup Recipe | How to Make Simple Syrup 2 1/2 cups sugar Full 1 cup water 1/2 lemon, juiced Instructions: Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 16395,"Mooncakes 1 cup dried lotus seeds 3/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1/3 cup vegetable shortening
1/4 cup golden syrup 1/2 teaspoon alkaline water (also called kansui)
2 tablespoons vegetable oil
2/3 cup cake flour
1/3 cup all-purpose flour, plus more for dusting
1 large egg, lightly beaten
Instructions: For the lotus paste: Place the dried lotus seeds in a medium bowl and cover with plenty of room temperature water. Let the seeds soak and rehydrate for at least 6 hours, and preferably overnight. Rinse the lotus seeds under cold water, then split them in half to remove and discard the green sprout in the center (they are very bitter). Transfer the seeds to a large pot and fill with plenty of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the seeds are tender enough to smash with a fork, about 1 hour. Drain well, then transfer the seeds to a food processor while they are still warm, add 3/4 cup sugar and puree until very smooth. (Add 1 to 2 tablespoons water if necessary to get a very smooth texture). Strain through a fine mesh sieve into a medium bowl.
Melt 1 tablespoon vegetable shortening and the remaining 2 tablespoons sugar in a medium nonstick skillet over medium-high heat, then cook until caramelized and deep golden, about 5 minutes. Add the lotus puree and cook, stirring continuously, until most of the moisture has been cooked out and the puree is similar in texture to thick mashed potatoes, 6 to 8 minutes. Add the remaining 1/3 cup vegetable shortening, then continue to cook, stirring continuously, until all of the shortening has fully incorporated and the paste is very thick, glossy and pulls away from the sides of the pan, about 6 minutes more. (The final lotus paste should be amber brown in color and almost stretchy in texture.) Transfer to a medium bowl and let cool completely.
For the mooncake dough: Meanwhile, whisk together the golden syrup, alkaline water and vegetable oil in a large bowl until combined. Add the cake and all-purpose flours, then stir with a wooden spoon until a shaggy dough forms. Gently knead the dough until it comes together completely, then wrap in plastic wrap and set aside to rest, about 45 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. Place on a plate and chill in the refrigerator, 20 to 30 minutes. The colder the balls, the easier it will be to shape the mooncakes.
Roll about 1 tablespoon of the mooncake dough into a ball, then place between 2 pieces of parchment paper that have been lightly dusted with flour. Use a rolling pin to flatten the dough to about 1/8 inch thick and 3 1/2 to 4 inches wide. Place one of the lotus paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball in your hands to smooth the exterior.
Place the assembled ball in a plastic 2-inch wide miniature mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet, then refrigerate while you make the remaining mooncakes in the same manner.
Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16396,"Lemon Curd Tart 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour Pinch salt 4 lemons, at room temperature 1 1/2 cups sugar 1/4 pound (1 stick) unsalted butter, at room temperature 4 extra-large eggs, at room temperature 1/8 teaspoon salt Instructions: Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm. Meanwhile, preheat the oven to 350 degrees F. Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat. Fill the tart shell with warm lemon curd and allow to set at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16397,"Individual Lasagnas 1 (28-ounce) can chopped tomatoes 2 cloves garlic, pressed 2 teaspoons dried oregano 2 teaspoons sugar Few pinches salt Few dashes red chili flakes 10 grinds fresh black pepper 1 small bunch fresh parsley, leaves coarsely chopped 2 cups ricotta Few pinches salt About 20 grinds black pepper 1/3 cup olive oil Salt 1 large zuchinni, sliced into 1/8-inch thick rounds 1 large summer squash, sliced into 1/8-inch thick rounds 1 small eggplant, sliced into 1/8-inch thick rounds 1 package uncooked lasagna noodles 8 ounces shredded mozzarella Instructions: Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature. Mix the ricotta together with the salt and the pepper until evenly distributed. Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side. Preheat oven to 375 degrees F. To assemble the lasagnas: Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella. Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 16398,"Slow-Roasted Salmon with Mexican Creamed Corn 3 tablespoons unsalted butter, at room temperature 1 clove garlic, grated Zest and juice of 1 lime Kosher salt and freshly ground pepper Nonstick cooking spray 1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye 2 medium shallots, chopped 5 small tomatillos (about 8 ounces), husked, rinsed and quartered 3 ears corn, kernels cut off (about 4 cups) 1 Fresno cl pepper, seeded and chopped 1/3 cup Mexican crema or sour cream 1/2 cup fresh cilantro, chopped Instructions: Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and cl pepper. Cook, stirring often, until warmed through, about 6 minutes. Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16399,"Crab-Stuffed Bacon-Wrapped Shrimp 4 ounces jumbo lump crabmeat 1/4 cup panko breadcrumbs 3 tablespoons mayonnaise 1 tablespoon chopped fresh parsley
Zest and juice of 1 lemon, plus lemon wedges, for serving 1 clove garlic, finely grated 3 tablespoons steak sauce Kosher salt 12 jumbo shrimp (U10s), shelled and deveined 6 strips bacon, cut in half crosswise Instructions: Position an oven rack in the top of the oven and preheat the broiler to high. Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16400,"Duck with Figs and Port 1 6-pound duck 2 medium shallots 1 2-inch piece ginger, peeled and sliced 1 1/2 teaspoons coriander seeds, cracked Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 4 cups low-sodium chicken broth 1 cup ruby port 1 bay leaf 6 dried black figs, stemmed and halved 2 tablespoons cold unsalted butter, diced 1 teaspoon red wine vinegar Instructions: Place the duck breast-side up on a cutting board. Remove and reserve the giblets and discard the liver. Break down the duck and score the breasts. Puree the shallots, ginger and coriander in a mini food processor. Season the duck legs and the meat side of the breasts with salt, pepper and 2 tablespoons of the ginger mixture. Cover and refrigerate the duck and the remaining ginger mixture while you make the stock. Make the duck stock: Trim the excess fat from the duck bones and chop into 6 to 8 pieces. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes. Add the broth and enough water to cover the bones. Bring to a boil, then reduce to a simmer and cook, uncovered, about 3 hours, skimming as needed. Strain the duck stock and skim off any excess fat from the surface. (The stock can be made a day ahead. Just cover and refrigerate.) Preheat the oven to 375 degrees F. Place the duck legs on a rack in a roasting pan with 1/4 inch water. Roast until brown and crisp, about 1 hour 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5 to 7 minutes. Add the port and scrape up any browned bits from the pan with a wooden spoon. Boil until the mixture looks like wet sand. Add 3 cups of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes. Strain into a separate saucepan. Add the figs and heat until plump, about 2 minutes. Whisk in the butter, season generously with salt and pepper and add the vinegar. Keep the sauce warm over low heat but do not boil. Scrape the ginger mixture off the breasts. Heat a medium skillet over high heat. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat. Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 more minutes. Thinly slice the breasts and cut the legs in half. Divide the meat among plates and top with the sauce and figs. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 16401,"Crescents 1 stick butter 4 tablespoons powdered sugar 1 cup all-purpose flour 1 teaspoon vanilla 1/2 cups finely chopped nuts Instructions: Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day. ","[Chardonnay, Riesling, Gewrztraminer]" 16402,"Chicken Enchiladas Suizas 2 skin-on, bone-in chicken breasts (about 2 pounds) 2 cups low-sodium chicken broth 2 cloves garlic 2 bay leaves 3 to 5 sprigs fresh cilantro, plus more for topping (optional) Kosher salt 2 pounds plum tomatoes 1 or 2 serrano cl peppers, stemmed 2 tablespoons vegetable oil, plus 1/2 cup for frying 1 large white onion; 2/3 diced, 1/3 sliced into rings 1/2 cup Mexican crema or sour cream, plus more for topping (optional) 12 corn tortillas, preferably white 3/4 cup crumbled queso fresco Instructions: Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic. Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth. Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-cl puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas. Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-cl sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish. Pour 2 cups of the tomato-cl sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired. Photograph by Con Poulos ","[Rioja, Pinot Grigio, Gavi, Vermentino]" 16403,"Triple B Burgers 1/4 cup cornstarch 1/4 cup confectioners' sugar 1/8 teaspoon cayenne pepper 1/8 teaspoon salt 1/8 teaspoon black pepper 3/4 cup bourbon 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons pure maple syrup 1/3 cup sesame oil 2 1/2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon minced garlic 1 teaspoon minced onion 1 1/2 teaspoons Tabasco sauce 1/2 cup packed brown sugar 1/2 cup granulated sugar 2 pounds USDA choice Angus ground chuck Salt pepper and garlic salt
12 slices thick-cut smokehouse bacon, cooked until crispy 6 thick slices smoked cheddar cheese 6 fresh bakery buns, toasted and buttered Instructions: Make the sauce: In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, salt and black pepper. In a large saute pan over low heat, combine the bourbon, 1 cup water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat.
Preheat a grill or griddle over medium-high heat.
Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger.
Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16404,"Vietnamese Chicken Salad One 5-pound whole chicken One 2-inch piece fresh ginger 2 medium red onions Kosher salt and freshly ground black pepper 1/2 large head of white cabbage (from about a 3-pound head) 1/2 small head purple cabbage (from about a 2-pound head) 3 tablespoons distilled white vinegar 2 tablespoons extra-virgin olive oil 1/3 cup sugar 6 cloves garlic 6 limes 2 red Thai bird chiles 1/3 cup Asian fish sauce 1 cup fresh mint leaves 1 cup fresh Thai basil leaves 1/2 cup roasted salted peanuts 1/2 cup store-bought fried shallots or onions Fried shrimp chips, for serving Instructions: Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat. While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot. Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.) While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside. Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes. Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight. Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside. Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.) While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly. While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles. To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16405,"Homestyle Chicken and Biscuits 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/4 cup milk 3/4 cup shredded Cheddar cheese 1/4 teaspoon ground black pepper 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed 2 cans (4.5 ounces each) Swanson? Premium White Chunk Chicken Breast in Water, drained 1 package (7.5 ounces) refrigerated biscuits (10 biscuits) Instructions: Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken. Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 16406,"Asiago Roasted Broccoli 8 cups broccoli florets (2 to 3 large heads) 5 tablespoons extra-virgin olive oil 4 large cloves garlic, roughly chopped 2 large shallots, roughly chopped Kosher salt 1/8 to 1/4 teaspoon crushed red pepper flakes 1/4 cup finely shredded aged Asiago cheese Zest of 1 lemon (about 2 teaspoons) Instructions: Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F. Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16407,"Chocolate Mousse with Cocoa Nibs 3 free-range egg yolks 2 ounces/50 grams caster sugar (superfine) 1 ounce/20 grams cornflour (cornstarch) 1 heaped tablespoon unsweetened cocoa powder 9 fluid ounces/250 milliliters whole milk 3 free-range egg whites 2 ounces/50 grams icing sugar (confectioners') Couple drops lemon juice Pinch of salt 5 1/2 ounces/150 grams dark chocolate, finely chopped 7 fluid ounces/200 milliliters whipping cream 2 tablespoons soft butter 2 ounces/50 grams cocoa nibs Instructions: For the creme patissiere: Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch. Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the eggs.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using. For the meringue: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed. To make the mousse, beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream. To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than 2 days. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 16408,"Salt and Pepper Spare Ribs with Romesco Two 3 1/2-pound slabs pork spare ribs 3 tablespoons kosher salt 2 tablespoons freshly ground black pepper 3 tablespoons smoked paprika 4 limes, halved Extra-virgin olive oil 1 1/2 cups large-cubed sourdough bread, crusts removed Kosher salt 1/2 cup blanched almond slivers 4 cloves garlic, bashed One 12-ounce jar fire-roasted red peppers, drained One 14.5-ounce can diced fire-roasted tomatoes 1/8 teaspoon cayenne pepper 1/4 cup sherry vinegar Instructions: For the ribs: Preheat the oven to 250 degrees F and get the ribs started first.
Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as \bark) on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours.
Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool. To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed. Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side. ","[Rioja, Garnacha, Tempranillo, Barbera]" 16409,"Peanut Butter and Jelly Cookie Bars Nonstick cooking spray 4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
3 sticks (1 1/2 cups) unsalted butter, softened 2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup creamy peanut butter
1 cup smooth strawberry jam
Instructions: Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray. Whisk the flour, baking powder and salt together in a bowl. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated. Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap. With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough. Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes. Let cool in the pan before cutting into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16410,"Grilled Baba Ghanoush with Grilled Naan 1 large firm eggplant (about 1 1/3 pounds), cut in half lengthwise Olive oil 1 tablespoon tahini 4 cloves garlic, finely chopped 1/4 cup minced shallots 1/4 cup fresh lemon juice 2 tablespoons olive oil Salt and freshly ground pepper 1/4 teaspoon cayenne pepper 2 tablespoons finely chopped cilantro 2 loaves of naan Instructions: Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince.. In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary. Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16411,"Blindog's Stuffed Mushrooms 3 large portobello mushrooms Olive oil 2 tablespoons favorite rub 1 pound ground round hamburger meat 1 pound hot pork sausage 1 1/2 cups chopped purple onions 1/4 cup chopped bell pepper 2 cloves chopped garlic 1/2 cup mustard 1/2 tablespoon ground thyme 1/2 tablespoon crushed red pepper 2 tablespoon horseradish minced Instructions: Preheat a grill.
Brush the outside of the mushrooms with olive oil and sprinkle all over with the rub.
In a saute pan, brown the burger and sausage meat. Add the onion, bell pepper, and garlic and cook until soft. Drain excess fat. Mix the remaining ingredients in a large bowl and add the drained meat. Season with salt and pepper, to taste, and mix well.
Spoon the mixture into mushrooms and grill until mushrooms are tender. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 16412,"Florentines 2 cups sliced almonds, chopped 2 tablespoons all-purpose flour 2 teaspoons grated orange zest 3/4 cup sugar 1/2 cup (1 stick) butter, cut into pieces 1/3 cup whipping cream 2 tablespoons honey 8 ounces bittersweet or semisweet chocolate chips Instructions: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger. Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.) Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16413,"Crispy Pasta Cake with Red Pepper and Mozzarella Salad Salt, for pasta water 1 pound angel hair pasta 1 teaspoon plus 1/4 cup olive oil Red Pepper and Mozzarella Salad, recipe follows 9 cups loosely packed baby spinach 8 cups mixed young green lettuces 3/4 cup jarred roasted red peppers, cut into bite-size pieces 1 1/2 cups diced fresh mozzarella (1/2-inch dice) About 1/2 cup your favorite salad dressing Instructions: Preheat oven to 200 degrees F. Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil. In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed. Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad. Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 16414,"Deep-Fried Chocolate Chip Cookie Dough 2 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter 1 1/2 cups brown sugar 1/2 cup sugar 1/2 cup pasteurized eggs 1 teaspoon vanilla extract 2 cups (12-ounce package) chocolate chips 2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1 large egg (or 1/4 cup pasteurized eggs) 1/2 cup seltzer water or club soda, plus more if needed Vegetable oil, for frying Instructions: For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside. To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up. For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream. To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F. Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 16415,"Roasted Chicken Roulade with American Triple Cream and Georgia Ham 1/4 cup clover honey 1/4 cup Dijon mustard 1/4 cup whole-grain mustard 2 heaping tablespoons drained prepared horseradish Kosher salt and freshly ground black pepper 1/4 cup canola oil, plus more for drizzling 1 clove garlic, chopped into a paste Pinch of red cl flakes 4 ounces baby arugula Four 6-ounce boneless, skinless chicken breasts 8 paper-thin slices country ham or prosciutto 8 ounces triple-cream cheese, such as Red Hawk 2 tablespoons unsalted butter Micro arugula, for garnish Instructions: For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken. For the chicken roulade: Preheat the oven to 400 degrees F. Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red cl flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside. Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper. Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes. Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 16416,"Grilled Portobellos and Summer Vegetables 1 whole medium yellow squash, sliced in half lengthwise 1 whole medium zucchini, sliced in 1/2 lengthwise 1 medium eggplant, sliced into 1/2-inch thick circles 1 red onion, sliced in 1/2-inch thick circles 2 Roma tomatoes, sliced in half lengthwise 3 green onions 1 red bell pepper, seeds removed and quartered into large flat pieces 1 gold or yellow bell pepper, seeds removed and quartered into large flat pieces 2 portobello mushroom caps Kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 4 cloves garlic, minced Instructions: Preheat the grill to high. Place all of the vegetables in a shallow roasting pan. Season generously with salt and pepper and toss with the olive oil and minced garlic. Place vegetables, cut side down, on the white hot grill. Cook for only a couple minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16417,"Cajun Cornmeal-Andouille Pigs in Blankets 2 tablespoons dark brown sugar 1 teaspoon active dry yeast 1 cup all-purpose flour, plus more for dusting and kneading 1/2 cup fine yellow cornmeal 1 teaspoon Cajun seasoning Kosher salt 2 tablespoons unsalted butter, melted Cooking spray 6 links andouille sausage (1 pound 2 ounces) 6 tablespoons shredded pepper Jack cheese or Cheddar 1 large egg, beaten 1/2 cup mayonnaise 2 tablespoons chopped cornichons 2 tablespoons grainy mustard 1 tablespoon ketchup 2 scallions, thinly sliced 2 teaspoons hot sauce Instructions: For the pigs in blankets: Combine 1/3 cup warm water (110 to 115 degrees F) and the brown sugar in a medium bowl. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, cornmeal, Cajun seasoning and 1/2 teaspoon kosher salt in a small bowl. Add the flour mixture and the butter to the yeast, and mix with a fork until a dough forms. Turn the dough out onto a flour-dusted surface, and knead by hand until smooth, about 5 minutes, using more flour as needed. Coat the inside of a medium bowl with cooking spray; add the dough to the bowl, and cover. Let the dough rise in a warm spot until doubled in size, 1 to 1 1/2 hours. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Make a slit down the length of each andouille link, cutting about halfway through, and stuff each with 1 tablespoon shredded cheese. Turn the dough out onto a lightly floured surface. Roll into an 8-by-18-inch rectangle, about 1/8 inch thick. Cut lengthwise into 8 strips. Discard the 2 outer strips with the most uneven edges. Wrap a strip of dough around an andouille link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Set on the prepared baking sheet, and repeat with the remaining dough and andouille. Brush the tops and sides with the beaten egg. Bake until golden brown, 18 to 22 minutes. For the remoulade sauce: Meanwhile, stir together the mayonnaise, cornichons, mustard, ketchup, scallions and hot sauce in a small bowl. Refrigerate until ready to serve. To serve: Cut each pig in a blanket into 4 pieces with a serrated knife. Serve with the remoulade sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 16418,"\Hopped- Up\ On Caffeine Rich Chocolate Cake 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1 cup (packed) cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 8 ounces French roast coffee, freshly brewed and cooled 2 cups granulated sugar 4 ounces unsalted butter, room temperature 1 cup buttermilk 3 whole eggs Instructions: Preheat the oven to 350 degrees F. Grease and flour an 8-inch round cake pan. Sift the flour, salt, cocoa powder, baking soda and baking powder together. Reserve. Brew a fresh pot of French roast coffee. Cool and reserve. In a bowl of an electric mixer combine the sugar, and butter. Mix on medium speed until combined well. Scrape down the sides of the bowl. Add in the brewed coffee and combine on low speed. Once combined, add in the buttermilk and then the eggs, 1 at a time.. Continue to mix on low speed. Scrape down the sides of the bowl. Gently fold in the sifted dry ingredients. Pour batter into the prepared cake pan and fill half way up. Use any excess batter for cupcakes. Bake for approximately 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve with your favorite ice cream or a yummy chocolate icing. ","[Zinfandel, Cabernet Sauvignon, Malbec, Petite Sirah]" 16419,"Berry Bagel Puffs 1 1/2 cups warm water 2 tablespoons sugar, plus 2 teaspoons 2 tablespoons plus 2 teaspoons sugar 4 1/4 to 4 1/2 cups all-purpose flour, plus more for kneading One 1/4-ounce package dry active yeast 2 teaspoons kosher salt 8 ounces fresh strawberries, chopped 6 ounces fresh blueberries 8 ounces cream cheese, softened 2 tablespoons strawberry jam 1 large egg 2 tablespoons turbinado sugar For filling variations, see recipe below Four 6-ounce packages blackberries, divided 3/4 cup sugar 3 tablespoons instant tapioca 1 tablespoon water Instructions: Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour. In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside. Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 16420,"Bittersweet Chocolate Truffles 20 ounces bittersweet chocolate, in a block or in pistoles 1 1/4 cups heavy cream Pinch salt 1/2 vanilla bean, scraped 2 1/2 ounces butter Instructions: Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate. Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm. Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc. Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 16421,"Grilled Zinfandel Peaches 1 cup Zinfandel wine 1/2 tablespoon brown sugar 8 ripe firm, but not overly soft, halved peaches 2 tablespooons extra-virgin olive oil, for brushing and drizzling 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 16 thinly shaved (2 by 2-inch) pieces sheep's cheese Instructions: Turn on grill to high heat. In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes. Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the peaches. When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place on a serving plate. Lay the pieces of cheese over the peaches. Lightly drizzle the some of the remaining glaze over the fruit and cheese. Serve immediately. ","[Zinfandel, Pinot Noir, Chianti, Tempranillo]" 16422,"Tropical Kiss 1 1/2 cups ice 1 (8-ounce) can crushed pineapple, drained (recommended: Dole) 1 small banana, broken into pieces 1 tablespoon honey 1 (6-ounce) container lowfat vanilla yogurt 1/2 cup pineapple juice 1/2 cup skim milk 1/2 cup vanilla vodka Fresh pineapple spears, for garnish Instructions: Combine all the ingredients, except pineapple spears, in a blender. Blend on high until smooth, about 1 minute. Pour into glasses, garnish with pineapple spears and serve with a straw. ","[Moscato, Sauvignon Blanc, Riesling]" 16423,"Hot Popcorn and Sweet Peanuts 1 sack microwave low fat popcorn, cooked to directions 2 tablespoons butter 2 cloves garlic 2 teaspoons chili powder 1/2 teaspoon hot sauce Salt 1/2 cup honey roasted peanuts Instructions: Pour popcorn into a bowl. Place butter in a small ramekin with garlic cloves, chili powder, and hot sauce and melt in microwave on high, 15 to 20 seconds. Drizzle hot and spicy butter over the popcorn and season with salt, to taste. Add honey peanuts to popcorn and eat! ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 16424,"Meatloaf with Tomato Gravy 1/2 cup dry bread crumbs 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 2 cloves garlic, minced 2 teaspoons dried oregano 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 1/2 pounds meatloaf mix (or pork and beef combo) 1/3 cup grated Parmesan 2 teaspoons Worcestershire sauce 2 large eggs, beaten 1/2 medium onion, diced 3 cloves garlic, smashed 1 teaspoon dried oregano 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 3 tablespoons tomato paste 1 bay leaf 1 (15-ounce) can low-sodium chicken broth 1 (15 1/2-ounce) can crushed tomatoes 1/4 cup grated Parmesan 1 teaspoon red wine vinegar 1 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely. Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes. Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking). Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 16425,"Roscommon Rhubarb Pie 11 cups red rhubarb 1 to 1 1/2 cups granulated sugar Scant 2 cups flour 2 tablespoons superfine sugar 1 heaping teaspoon baking powder Pinch salt 2 ounces butter 1 egg 3/4 cup whole milk Egg wash Granulated sugar Soft brown sugar Whipped Cream Instructions: Preheat the oven to 450 degrees F.
Trim the rhubarb, wipe with a damp cloth and cut into pieces about 1-inch in length. Put into the base of a tin or saute pan, sprinkle with the sugar. We put the stainless steel saute pan on a low heat at this point while we make the dough.
Sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse bread crumbs. Whisk the egg with the milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll into a 9-inch round about 1-inch thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with granulated sugar.
Bake at 450 degrees for 15 minutes then, reduce the temperature to 350 degrees for another 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.
Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the saute pan, turn upside down onto the plate being careful of the hot juices. Serve warm with soft brown sugar and whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 16426,"Peanut Butter and Jelly Cookie Sandwich 2 1/2 cups all-purpose flour 1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened
1/2 cup chunky peanut butter
1/2 cup smooth peanut butter
1 cup lightly packed brown sugar
3/4 cup granulated sugar, plus more for rolling dough 2 large eggs
3/4 cup (6 ounces) cream cheese, softened 1/2 cup (1 stick) unsalted butter, softened
1/2 cup raspberry jam
Pinch of kosher salt 2 cups powdered sugar
Instructions: For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside. In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined. Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting. For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy. Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16427,"Korean Calamari 1 cup sushi rice 5 to 6 ounces (6 baby) squid 2 tablespoons rice wine 2 tablespoons Korean gochujang paste 2 tablespoons soy sauce 2 teaspoons sugar Few dashes Asian sesame oil 2 teaspoons peanut or other flavorless oil Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks 6 thin or 3 large scallions, sliced Instructions: Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions. Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl. To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine. Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil. Add the sliced corn and scallions and stir-fry for 2 minutes Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes. Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve Freeze Note Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16428,"Rushin' Bull 1-ounce vodka 4 ounces Red Bull energy drink Instructions: Pour Vodka and Red Bull over ice in Hi Ball Glass. ","[Vodka, Red Bull]" 16429,"A Great Pye 1 pound short crust pastry 1 egg white, beaten until liquid 1 pound boned breast of chicken, pigeon or wild duck and/or saddle of hare or rabbit 1 pound minced beef 2 tablespoons shredded suet Salt and freshly ground black pepper 3 hard boiled egg yolks, crumbled Spice mixture made of 1/4 teaspoon each ground cinnamon and mace and a pinch ground cloves 1 ounce stone cooking dates, chopped 1-ounce currants 2 ounces stoned prunes, soaked and drained 1/2 cup beef stock 1 tablespoon rice flour or corn flour Instructions: Line a 9-inch pie plate with half of the pastry. Brush the inside with some of the egg white. Skin the pieces of the breast and other meat if necessary and parboil them gently in salted water for 10 to 15 minutes. Drain and cool. In a mixing bowl, combine the minced beef, suet, salt and pepper, the egg yolks, and half of the spice mixture. Add the rest of the spices to the dried fruit in another bowl. Slice the parboiled meat. Preheat the oven to 425 degrees F. Add 1 to 2 tablespoons of the beef stock to the rice flour or corn flour in small saucepan and cream them together. Stir in the remaining stock and stir over gentle heat until thickened. Remove from the heat and set aside. Cover the bottom of the lined pastry pan with half of the minced mixture. Arrange the sliced meat in a layer over the top. Scatter the chopped spiced fruit over it and cover the remaining minced meat. Pour the thickened stock over the top. Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with the egg white. Bake for 15 minutes, then reduce the heat to 325 degrees F and bake for 45 to 50 minutes. Remove from the oven and cool slightly before serving. Slice into individual pieces and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16430,"Vietnamese Chicken and Mint Salad 1 Thai cl, seeded and minced 1 large garlic clove, peeled, minced 1 tablespoon sugar 1 1/2 teaspoons rice vinegar 1 1/2 tablespoons lime juice 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla) 1 1/2 tablespoons vegetable oil 1/2 medium onion, finely sliced Freshly grated black pepper 7 to 8 ounces white cabbage, shredded 1 medium carrot, shredded, julienned, or grated 7 ounces cooked chicken breast, shredded, or cut into fine strips 1 bunch mint, plus extra for garnish, leaves roughly chopped Salt Instructions: In a medium bowl, stirring with spoon, combine the cl, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16431,"Grilled Romaine with Charred Grapefruit Dressing 1 large or 2 small ruby red grapefruits, halved 1 small leek, split lengthwise and rinsed Nonstick cooking spray 3 tablespoons high-quality extra-virgin olive oil 1 teaspoon honey Kosher salt and ground black pepper, to taste 2 large heads romaine, split lengthwise 1/4 cup toasted almonds, coarsely chopped 1/4 cup shaved manchego cheese (from about a 1-ounce chunk) Instructions: Preheat a grill to high heat. Lightly grease the cut sides of the grapefruit(s) and leek with nonstick cooking spray. Grill them both, cut-side down, until they are charred and the leeks are tender, about 2 minutes for the grapefruit and 3 minutes for the leeks. Let cool slightly. Juice the grapefruit into a large mixing bowl (you should have about 1/2 cup juice). Chop the leeks and add them to the bowl with the grapefruit juice. Add the olive oil, honey and some salt and pepper to the bowl and whisk to combine. Reserve. Lightly grease the cut sides of the romaine with nonstick cooking spray. Grill the lettuce, cut-side down, until aromatic and charred, about 30 seconds. Transfer the lettuce to serving plates. Drizzle it with the prepared dressing and garnish with almonds and shaved cheese. Serve immediately. Serving Suggestion: Because my husband is one of those \this is good, but I'm still hungry\ kind of people, I added some grilled chicken alongside. Do as you please - this would be perfect with a fillet of salmon, pork chop or all on its own. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 16432,"Hot Chicken-Fried Steak Sandwiches 2 cups all-purpose flour 1 tablespoon garlic powder
1 tablespoon cayenne Kosher salt and coarsely ground black pepper
1 cup buttermilk
1 egg
1 tablespoon Dijon mustard
Four 4-ounce cube steaks
2 cups canola oil
2 tablespoons cayenne 2 teaspoons dark brown sugar
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 kaiser buns 2 tablespoons mayonnaise
Bread-and-butter pickles Bamboo sandwich skewers
Instructions: Preheat the oven to 200 degrees F. For the steak: Combine the flour, garlic powder, cayenne, and 2 teaspoons each of salt and pepper in a medium bowl; whisk to blend. In a second medium bowl, whisk together the buttermilk, egg and mustard. Sprinkle the steaks on both sides with salt and pepper, then dredge in the flour mixture; dust off any excess. Now dip the steaks into the egg mixture; shake off any excess before returning the steaks to the flour mixture a second time; again, shake off any extra flour. Place the steaks on a wire rack set over a baking sheet. Let sit for 10 minutes to allow the breading to form a dry crust. Meanwhile, in a 12-inch cast-iron skillet over medium heat, heat the canola oil to 350 degrees F, or until it begins to ripple in the center. Add the steaks and cook until golden brown on the bottom, about 2 minutes. Flip, and cook another 2 minutes. Remove to a wire rack set over a baking sheet and keep warm in the oven. Do not discard the frying oil. For the sauce: Wisk together the cayenne, brown sugar, paprika and garlic powder. Slowly pour in 1/3 cup of the hot frying oil. Whisk until well combined. For the sandwich: Spread the bottom of each kaiser bun with mayonnaise. Add a steak, some sauce, and then some pickles. Secure the bun top with two skewers. Slice in half and serve. EAT CAREFULLY!!! This is HOT chicken-fried steak! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 16433,"Strip Steaks with a Side of Blue Cheese Spaghetti 4 slices bacon, chopped into 1-inch pieces Salt 1 pound spaghetti 4 (8-ounce) NY strip steaks Ground black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 5 tablespoons butter, divided 4 cloves garlic, minced, divided 2 shallots, finely chopped 2 tablespoons all-purpose flour 1 cup chicken stock 1/4 to 1/3 cup cream or half-and-half, eyeball it 8 ounces blue cheese crumbles 2 to 3 tablespoons chopped sage leaves 2 tablespoons chives, chopped, a palm full 2 cups arugula, a small bunch, cleaned, trimmed and shredded Instructions: Put a large pot of water on the stove to bring to a boil for pasta. Preheat broiler to high with rack on top shelf. Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp. Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it. Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan. Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes. Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness. To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting. Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve. Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest. Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning. Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 16434,"Supernatural Brownies 1 pound (4 sticks) unsalted butter 1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces 8 large eggs 1/2 teaspoon salt 2 cups granulated sugar 2 cups dark brown sugar, firmly packed 1 tablespoon vanilla extract 2 cups all-purpose flour Instructions: One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil. Preheat oven to 350 degrees and set a rack in the middle level. Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted. Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day. To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze. Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16435,"Sangria Fruit Salad 1/4 cup orange juice (from squeezing the membranes) 1/4 cup rose wine
1 tablespoon honey
1 cup red grapes
1 cup raspberries
1 cup quartered strawberries, tops removed
2 oranges, segmented
1 pink grapefruit, segmented
2 tablespoons julienned mint
Instructions: Whisk together the orange juice, rose wine and honey in a small bowl until combined. Add the grapes, raspberries, strawberries, orange segments and grapefruit segments to a large bowl and pour the rose wine mixture over top. Stir together gently, and then allow to sit in the fridge for 30 minutes. Garnish with the mint right before serving. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16436,"Sweet and Spicy Air Fryer Carrots 1 pound medium carrots, cut into 2-inch pieces, larger pieces halved lengthwise 2 tablespoons unsalted butter, melted 1 tablespoon light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon chili powder 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon cayenne pepper, optional 2 tablespoons fresh mint, chopped Instructions: Toss the carrots with the butter, sugar, salt, chili powder, black pepper and cayenne pepper, if using, in a medium bowl. Transfer the carrots to a 6-quart air fryer in a single layer and cook at 400 degrees F until browned and slightly charred on the edges, about 10 minutes (see Cook's Note). Sprinkle with the mint and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 16437,"Sprinkly Almond Cookies 1/2 cup (115 grams) unrefined coconut oil, at room temperature 1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) dark brown sugar
3/4 teaspoon kosher salt
2 large eggs, separated 3/4 teaspoon almond extract
1/2 cup (60 grams) almond flour
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking soda
1/3 cup sprinkles (red and gold with a few rainbow ones mixed in), plus more for sprinkling Instructions: Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper. In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles. Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside. Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes. Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 16438,"Seared Spicy Tuna on Basil Parmesan Crisps With Apricot Jam 1-pound piece sushi grade tuna 2 tablespoons Cajun spice rub 3/4 cup grated Parmesan cheese 1/4 cup chopped fresh basil 1 tsp olive oil 1/2 cup apricot jam Instructions: Rub tuna with Cajun seasoning and set aside. In small bowl mix cheese and basil. Place tablespoons of the cheese mixture on a baking sheet lined with a silicon baking mat or wax paper sprayed with nonstick spray. Bake in a 350-degree oven for 6 minutes or until cheese is melted and golden. Set aside to cool. Heat oil in a medium pan and cook tuna 2 min per side for medium rare. Thinly slice tuna place it on top of the Parmesan crisps along with a dollop of apricot jam. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 16439,"Mezcal Strawberry Smash 4 strawberries, hulled and quartered 2 fresh basil leaves Kosher salt 3 ounces mezcal 1 teaspoon agave Club soda, for topping Instructions: Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, muddle the strawberries and basil together until the strawberries are smashed and the basil has broken up. Add 1 1/2 ounces mezcal and 1/2 teaspoon agave to each glass. Fill each glass with ice, then top with club soda. Use a cocktail stirrer to mix. ","[Tequila, Mezcal, Cava]" 16440,"Matzo Ball Soup 2 quarts chicken stock One 3-pound whole chicken, neck and giblets removed from cavity
1 1/4 cups matzo meal 2 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon granulated garlic
5 large eggs, 2 whole, 3 separated 1/4 cup melted chicken fat (schmaltz) or vegetable oil
1/4 cup minced onion 1 tablespoon vegetable oil, for forming the matzo balls
2 celery ribs, thinly sliced 1 large carrot, thinly sliced
1 small onion, cut into 1/2-inch dice
1/4 cup diced rutabaga 4 large fresh dill sprigs
4 large fresh parsley sprigs
Kosher salt and freshly ground black pepper Instructions: For the chicken soup: Bring the chicken stock to a simmer in a large pot. Add the chicken and return the pot to a simmer. Place a plate on top of the chicken to keep it submerged and then cover the pot with a lid. Lower the heat and simmer until the chicken is done, about 1 1/2 hours. Remove the chicken from the pot, then pull the meat off and shred it. Discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot. For the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and granulated garlic. In a medium bowl, whisk the 2 whole eggs and 3 egg yolks, the chicken fat and the onion. In a separate bowl, beat the 3 egg whites with an electric mixer until stiff peaks form. Stir the chicken fat mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until there are no remaining streaks. Press a sheet of plastic wrap directly onto the batter and refrigerate for about 20 minutes or overnight, until firm. Line a baking sheet with plastic wrap. Combine the vegetable oil with some water in a small bowl to keep your hands moist. Scoop 1 heaping tablespoon of the matzo ball mixture into your hands and form into a mound. Place the mound on the prepared baking sheet and repeat with the remaining matzo ball mixture. Use the oil and water mixture to keep your hands moist while you roll each scoop of batter into a ball. Handle the balls as gently as possible. For the finishing touches: Return the chicken stock to a simmer and add the celery, carrot, onion, rutabaga, dill, parsley and a pinch of salt and pepper. Add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plumped and cooked thoroughly, about 25 minutes. Stir in the shredded chicken and cook until the chicken is heated, about 2 minutes. Remove the dill and parsley sprigs. Season with salt and pepper and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16441,"Italian Fried Chicken 2 cups all-purpose flour 2 cloves garlic, grated Kosher salt and freshly ground pepper 3/4 cup milk 1/2 teaspoon paprika 1/4 teaspoon dried oregano 4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise 1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds 1 romaine heart, thinly sliced 1 cup roughly chopped fresh parsley 1 cup extra-virgin olive oil Juice of 1 lemon 1 1/2 cups peanut oil, for frying Instructions: Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes. Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl. Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 16442,"Pizzoccheri With Duck Ragu 1 1/3 cups dried porcini mushrooms 4 ounces pancetta, cut into chunks 1 medium onion, cut into chunks 1 carrot, cut into chunks 1 stalk celery, cut into chunks 1 tablespoon fresh thyme leaves 8 fresh sage leaves 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)
6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use) Kosher salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 tablespoons tomato paste 2 bay leaves 1 cup dry red wine 1 3/4 pounds fresh pizzoccheri (buckwheat noodles) 3 to 4 tablespoons chopped fresh parsley 1/2 cup grated parmesan Instructions: Soak the mushrooms in 1 cup hot water, 10 minutes. Pulse the pancetta, onion, carrot, celery, thyme and sage in a food processor to make a chunky paste.
Pat the duck legs dry and season with salt. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the duck legs, skin-side down, and cook until brown on both sides, about 7 minutes per side. Transfer the duck legs to a plate and pour off all but a thin layer of oil from the pot.
Drain the mushrooms, reserving the soaking liquid, then finely chop. Add the pancetta paste to the pot, season with salt and cook, stirring, until the paste is dry and sticks to the pot, 5 to 7 minutes. Clear a space in the pot and add the tomato paste; cook, stirring, 1 to 2 minutes, then add the bay leaves and mushrooms and stir all the ingredients together. Add the wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the wine thickens, 2 to 3 minutes. Return the duck legs to the pot along with 4 cups water and the reserved mushroom soaking liquid. Bring to a simmer, then reduce the heat to low, cover and cook until the duck is tender, about 1 hour, 20 minutes. Transfer the duck legs to a plate to cool. Skim the fat from the cooking liquid and discard; bring the remaining liquid to a boil and cook until reduced to about 3 cups, about 12 minutes. Discard the skin and bones from the duck; shred the meat and add it to the reduced sauce. Bring a large pot of salted water to a boil. Return the ragu to a simmer. Add the pasta to the boiling water and cook until al dente, about 2 minutes. Remove with a slotted spoon or skimmer and add directly to the ragu, tossing to coat the pasta with the sauce. Drizzle with olive oil and toss again. Remove from the heat, sprinkle with the parsley and parmesan, and toss.
","[Barolo, Barbaresco, Dolcetto, GSM]" 16443,"Crispy Baked Potato 1 russet potato 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours. Serve immediately with desired toppings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16444,"Ham Bone Soup 1 pound dried navy beans 3 tablespoons extra-virgin olive oil 4 medium carrots, chopped (about 2 cups) 3 stalks celery, chopped (about 1 cup) 3 leeks, white and light green parts only, halved lengthwise, thinly sliced and washed well (about 1 1/2 cups) Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 tablespoon fresh thyme leaves, chopped 2 bay leaves 1 leftover ham bone 1 head escarole, coarsely chopped (about 6 cups) Instructions: The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator. Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes. Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour. Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes. Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16445,"Sugar-Topped Cherry Pie 1 pound and 10 ounces sour cherries, pre-pitted weight; or 6 cups frozen or jarred 1 to 2 tablespoons kirsch 1/2 cup raw sugar 4 tablespoons cornstarch Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter, recipe follows Beaten egg, for glaze 1 tablespoon demerara sugar Instructions: Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries. Preheat the oven to 400 degrees F. Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream. Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard. Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes. If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough. If you're making a double crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, tuning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking. Preheat the oven to 375 to 400 degrees F. Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it. Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16446,"Dressed Up Grilled Cheese Sandwiches Mayonnaise, for spreading 8 slices country white bread
8 slices Monterey Jack cheese 1 medium vine-ripened tomato, sliced
1 small red onion, thinly sliced
1 avocado, sliced
Instructions: Preheat a griddle over low heat. Spread a thin layer of mayonnaise on one side of each slice of bread?this will give the bread an even golden color when griddled. Flip 4 slices over and layer each with 1 slice Monterey Jack, 1 slice tomato, 1 slice red onion, 1 slice avocado and 1 more slice Monterey Jack. Top with another slice of bread, mayonnaise side up. Place the sandwiches on the preheated griddle and toast until the bread is golden brown and the cheese is melted, about 2 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16447,"Spice-Crusted Pork Tenderloin with Roasted Citrus 1 teaspoon coriander seed 1 teaspoon cumin seed 1/2 to 1 teaspoon black peppercorns 1 small garlic clove, coarsely chopped Sea salt 1 small pork tenderloin (about 1 pound), trimmed of silver skin 1 tablespoon extra-virgin olive oil 2 limes or lemons, halved Serving suggestions: black bean salad, a leafy salad or roasted squash. Instructions: Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 16448,"Chocolate Blackout Cake 1 cup whole milk 1/3 cup sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract 1 large egg 2 ounces semisweet chocolate, finely chopped 12 ounces semisweet chocolate, finely chopped Pinch of salt 1 1/2 cups plus 2 tablespoons heavy cream Basic Chocolate Cake, recipe follows, baked and cooled Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour. Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.
Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes. Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 16449,"Shanghai Fried Noodles 1 pound fresh Shanghai noodles, or Japanese udon noodles 2 tablespoons Chinese rice wine 1 tablespoon hoisin sauce 1 teaspoon cornstarch 12 ounces flank steak, sliced into 1/4-inch strips 3 tablespoons dark soy sauce 1 tablespoon soy sauce 1/2 teaspoon sugar 2 tablespoons peanut oil 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 1/2 teaspoon minced green onions, plus 1 cup cut-on-a-bias green onions 3 cups julienned Napa cabbage 1/2 teaspoon minced jalapeno Instructions: In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 16450,"Chef Alberto's Tomato Sandwich 6 hard-crusted rolls, halved lengthwise 6 (4-ounce) balls fresh mozzarella, sliced 3 tablespoons chopped fresh basil leaves 6 medium tomatoes, thinly sliced White balsamic vinegar, to taste Extra-virgin olive oil, to taste Salt and freshly ground black pepper Instructions: Open up the rolls, add a layer of mozzarella slices on bottom half of each roll, covering it. Sprinkle fresh chopped basil over mozzarella. Lay slices of tomato on top of cheese and basil. Drizzle white balsamic vinegar, olive oil, and sprinkle salt and pepper to taste on top of tomatoes. Top with other half of roll. Slice each sandwich in half and enjoy. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16451,"Chicken Stock Based Sauces CLASSIC VE1 tablespoon butter 1 tablespoon flour 1 cup chicken stock Salt and freshly ground black pepper, to taste LOUTE Classic Veloute sauce 1/4 pound button mushrooms, cleaned, sliced thin 1/4 cup heavy cream Salt and pepper, to taste 3 tablespoons butter 1 tablespoon finely chopped shallots Squeeze of lemon Classic Veloute sauce 1/4 cup heavy cream 1 teaspoon chopped chervil 1 teaspoon chopped parsley 1/2 teaspoon chopped tarragon 1/2 teaspoon finely chopped chives Instructions: In a small saucepan over medium high heat melt butter. Whisk in flour and cook mixture whisking constantly until mixture boils. Add chicken stock, continuing to whisk, until chicken stock boils and sauce is emulsified, about 4 minutes. Add salt and pepper. Serve over hot chicken, potatoes. Yield: approximately 1 cup To hot Veloute sauce add mushrooms and cook, whisking, over medium heat, until mushrooms release moisture. Add heavy cream and heat to a boil. Season to taste. Serve with poached chicken. Yield: approximately 1-1/2 cups Make shallot butter: To softened butter add shallots and lemon juice. Mix thoroughly. Chill until cold, preferably overnight. To hot Veloute sauce over medium high heat, whisking constantly, add cream, cook until simmering. Add chervil, parsley, tarragon, chives. Whisk in the cold shallot butter, 1 tablespoon at a time until sauce is thickened, glossy. Serve with grilled or roasted chicken. Yield: approximately 1-1/2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16452,"Tomatillo Glazed Baby Back Ribs 3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three 3 tablespoons ground cumin 2 tablespoons salt 1 tablespoon freshly ground black pepper 4 pounds pork baby back ribs 1 small onion, diced 3 tablespoons pork or duck fat 10 cloves garlic, chopped 10 tomatillos, husked, washed and roughly chopped 3 serrano chiles, sliced 1 large bunch fresh cilantro, roughly chopped 2 to 3 tablespoons maple syrup Salt and freshly ground black pepper Instructions: For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight. Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven. Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch. Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed). Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes. Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze. Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden. Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes. Add the reserved rib pan juices and cilantro and cook an additional 10 minutes. Puree with an immersion blender and add the maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper. Turn the oven heat up to 450 degrees F, or preheat the grill. If finishing the ribs in the oven, brush generously with the glaze and bake another 10 minutes per side, basting with the glaze every 2 to 3 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot with extra glaze on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 16453,"Teriyaki Salmon Strips 1 1/2 cups teriyaki sauce, divided 1 cup water 10 ounces king salmon, cut into 1-ounce strips 10 bamboo skewers, soaked in water for 30 minutes 2 tablespoons canola oil 2 tablespoons sesame seeds 2 tablespoons green onions, chopped Instructions: In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes. Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done. Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 16454,"Parker House Rolls With Sea Salt 1 3/4 cups whole milk, at room temperature 1/3 cup sugar 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 1/2 sticks unsalted butter (1 1/2 sticks softened, 1 stick melted) 6 1/2 cups all-purpose flour 2 teaspoons fine salt 1 large egg, lightly beaten Vegetable oil, for brushing Flaky sea salt, for topping Instructions: Heat 1/2 cup milk until lukewarm (105 degrees F to 110 degrees F). Pour into the bowl of a stand mixer fitted with the dough hook attachment, sprinkle in the sugar and yeast and let stand until foamy, about 5 minutes. Add the softened butter, about half each of the flour and remaining milk, and the fine salt; mix on medium speed until incorporated, about 1 minute. Add the egg and mix until incorporated, then add the remaining flour and milk; knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 5 minutes (it will still be sticky). Lightly brush a large bowl with vegetable oil and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. Lightly brush two 12-cup muffin pans with some of the melted butter. Line a baking sheet with parchment paper. Punch down the dough. Tear off about 1 tablespoon of dough and roll into a ball, then put on the prepared baking sheet; repeat with the remaining dough. Dip the dough balls in the remaining melted butter, letting the excess drip off, and arrange 3 balls in each muffin cup to make a clover shape. Cover the pans loosely with plastic wrap and let rise in the refrigerator, at least 8 hours or up to 1 day. Cover and refrigerate the remaining melted butter. Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Remove the muffin pans from the refrigerator, uncover and let stand at room temperature, 1 hour. Sprinkle with sea salt and bake, rotating the pans halfway through, until the rolls are golden, 15 to 20 minutes. Melt the reserved butter, then brush on the hot rolls while still in the pan. Serve or let cool and freeze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16455,"Hummus Dip 2 (15-ounce) cans chickpeas, drained and rinsed 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish 1/2 lemon, juiced 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish 2 cloves garlic, peeled 1 1/2 teaspoon salt 1/2 teaspoon dark Asian sesame oil 1/2 to 1 teaspoon ground cumin 12 to 15 grinds black pepper 1/4 cup water Paprika, for garnish Instructions: In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along. Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature. Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16456,"Memphis-Style Hickory-Smoked Beef Ribs 4 (about 4 pounds each) slabs beef spareribs 2 cups Neely's BBQ Dry Rub, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs \bend\ and the meat easily separates from the bone using a fork. Remove from grill. For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve. In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 16457,"Browned Stewed Chicken 1 (3 1/2 to 4 pound) chicken, cut into 8 pieces 1 large onion, halved and sliced 6 garlic cloves, sliced 8 sprigs fresh thyme 2 tablespoons olive oil 1 teaspoon kosher salt Fresh ground black pepper 12 allspice berries 1 large tomato, coarsely chopped 1 1/2 cups chicken broth 1/2 to 1 teaspoon hot sauce Salt Instructions: Toss the chicken, onion, garlic, thyme, olive oil, salt, and pepper together in a bowl. Cover and refrigerate overnight. Remove the chicken from the refrigerator 30 minutes before you start cooking. Remove the chicken from the marinade. Reserve the marinade. Heat a large skillet over medium-high heat. Add the olive oil to the pan, and begin browning chicken pieces in batches until golden brown. Remove the last batch from the pan, then add the allspice berries and marinade, and cook for about 5 minutes. Add the tomatoes and return chicken to the pan. Raise the heat, and bring to a simmer. Add chicken stock, hot sauce and again, bring to a simmer. Cover pan and adjust heat to a low simmer, for approximately 30 minutes, or until chicken is cooked through. Adjust seasoning and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 16458,"Grilled Flank Steak, Portobello and Green Bean Salad 1/4 cup olive oil 1/3 cup balsamic vinegar 2 tablespoons orange juice 1 tablespoon minced garlic 1/2 teaspoon chili flakes 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 1/4 pound flank steak, trimmed of all visible fat 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel 1 tablespoon water 2 teaspoons Dijon mustard 3/4 pound green beans, trimmed 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed) 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges 1/2 small red onion, thinly sliced Instructions: Make marinade: Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours. Make dressing: Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated. Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve. Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices. To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates. Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Thiamin, Calcium, Magnesium ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Chianti]" 16459,"Grilled Andouille Sausage and Shrimp over Grilled Grits 5 cups water 3/4 teaspoon kosher salt 1 cup stone-ground yellow grits 1/2 cup (2 ounces) freshly grated Parmesan 1/4 teaspoon white pepper 1/4 teaspoon hot pepper sauce Cooking spray 1 pound andouille sausage 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup chopped onions 1/2 cup chopped red bell peppers (red better for color) 1/2 cup chopped celery Salt Cayenne pepper 1 1/2 pounds medium local shrimp, peeled and deveined, tail removed 2 3/4 cups clam juice 1/4 cup heavy cream 1/4 cup chopped green onions Chopped fresh parsley leaves or chive sprigs, for garnish Instructions: Grilled Grit Squares: To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce. Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm. Heat grill to medium heat. Put the andouille sausage on the grill and start to cook. In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 16460,"Herb-Crusted Pork Loin 1 teaspoon ground cinnamon 2 teaspoons ground cumin 1/4 teaspoon cayenne, or more, to taste Kosher salt 1 1/2 pounds pork loin roast 4 tablespoons vegetable oil 1 sweet onion, roughly chopped 2 cloves garlic, smashed 2 tablespoons freshly grated ginger 1 bunch fresh cilantro leaves 1 lime, zested 2 tablespoons olive oil 1/4 cup plain bread crumbs Kosher salt 1 1/2 tablespoons Dijon mustard Instructions: Preheat the oven to 375 degrees F. In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up. Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16461,"Pecan Pie with Chocolate-Cinnamon Whipped Cream 2 cups whipping cream 1 shot orange liqueur (recommended: Grand Marnier) (buy a tiny bottle, a nip, if you like) 1/4 teaspoon ground cinnamon, eyeball it in your palm 2 pinches chili powder or ground cayenne 1 (3-ounce) baking bar semisweet chocolate, chopped (recommended: Ghiradelli brand) 2 store bought pecan pies, serve warm or chilled, as you like Instructions: Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately. ","[Chardonnay, Riesling, Moscato, Port]" 16462,"White Chocolate Dream Pie 2 cups macadamia nuts crushed, reserving 2 tablespoons for garnish 3 tablespoons unsalted butter, melted 3 tablespoons sugar 3 cups cream 1 cup sugar 2 eggs 1 teaspoon vanilla 3 tablespoons cornstarch 1 tablespoon unsalted butter 1 12-ounce bag white chocolate chips 1 8-ounce block of cream cheese, softened 1 16-ounce tub of Cool Whip, softened Instructions: Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling. Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust. Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16463,"Sesame Crackling Shrimp 1 lb. medium shrimp, peeled 1/2-cup yellow corn meal 1/2-cup cornstarch 1 cup vegetable oil Instructions: In a bowl combine corn meal and corn starch. Place skillet or frying pan on stove, add vegetable oil and heat to very hot. Toss peeled shrimp with corn meal mix, take shrimp out and fry in hot oil for four minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16464,"Crazy Szechuan Beef and Messy Corn with Shishito 1 1/4 to 1 1/2 pounds flat iron steak, flank steak or thin-cut sirloin steak 3 tablespoons cornstarch
2 tablespoons rice wine vinegar
1 tablespoon soy sauce or low-sodium soy sauce
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground Szechuan peppercorns
1 1/2 teaspoons ground turmeric (only if not using fresh; see Vegetables and Sauce) 1 1/2 inches ginger root 1 1/2 inches turmeric root (OR add ground turmeric to marinade; see Steak and Marinade)
4 cloves garlic
About 1/3 cup soy sauce or low-sodium soy sauce
2 tablespoons Shaoxing rice wine or dry sherry (a fat splash)
1 tablespoon sweet cl sauce, cl garlic sauce or sriracha
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 large carrot
1 red field pepper or other mild pepper, such as bell
4 to 5 scallions or 2 thin leeks, trimmed
4 to 5 tablespoons peanut oil or other neutral oil A handful of small dried Asian cl peppers, optional
Toasted sesame seeds, for garnish, optional Messy Corn and Shishito Peppers, recipe follows 3 ears corn on the cob About 2 tablespoons peanut oil or other neutral oil
One 8-ounce package or about 20 to 24 shishito peppers
2 cloves garlic, thinly sliced or grated
1 inch ginger root, grated or chopped
1 tablespoon cl garlic sauce or sriracha 1 tablespoon soy sauce or low-sodium soy sauce
1 tablespoon rice wine vinegar
About 1 teaspoon toasted sesame oil
2 scallions, sliced A handful of cilantro leaves, coarsely chopped or picked
Instructions: For the steak and marinade: Place steak in freezer for a few minutes to firm up a bit, then thinly slice on a bias against the grain. In a shallow dish, stir up marinade and spices: cornstarch, rice wine vinegar, soy sauce, cumin, Szechuan pepper and ground turmeric if using. Add meat and coat, then let stand 10 to 15 minutes. For the vegetables and sauce: Peel ginger and turmeric if using and grate or mince. Chop or grate garlic. In a small bowl, whisk up sauce: ginger, garlic, turmeric, soy, Shaoxing rice wine or sherry, sweet cl sauce, cl garlic sauce or sriracha and sesame oil. Place about the cornstarch in smaller bowl or ramekin. Peel and chop carrot into thin matchsticks. Quarter pepper lengthwise, remove seeds and thinly slice across. Cut the scallions 1 inch on bias. Heat a large cast-iron or nonstick pan over high heat with peanut oil, 2 turns of the pan. Cook beef in 2 batches if necessary to crisp, about 3 minutes each. Add another turn of pan of oil and stir-fry the carrot, peppers and Asian chiles, if using, and toss for a minute. Add sauce to the pan. Add a splash of water to cornstarch and add to sauce to thicken. Add beef and toss, then add half the scallions. Transfer to bowl and top with remaining scallions and sesame seeds, if using. Serve with Messy Corn and Shishito Peppers. Shuck the corn unless you bought it prepped by produce department. Cut the corn on the cob into 2-inch chunks. Heat a large nonstick or cast-iron skillet over high heat with peanut oil, 2 turns of the pan, add corn and peppers and blister and brown, 5 to 6 minutes. Reduce heat a bit and add garlic, ginger, cl sauce, soy sauce, vinegar, sesame oil and scallions. Toss another minute, transfer to platter and top with cilantro. ","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 16465,"Tiramisu *6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 1/2 cups strong espresso, cooled 2 teaspoons dark rum 24 packaged ladyfingers 1/2 cup bittersweet chocolate shavings, for garnish Instructions: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with chocolate shavings. ","[Barolo, Barbaresco, Chianti, Rioja]" 16466,"Vegan Blueberry Muffins Cooking spray 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2/3 cup packed light brown sugar 1/2 cup plain soy milk yogurt 1/3 cup unsweetened almond milk 1/3 cup vegetable oil 1/4 cup unsweetened smooth applesauce 1 teaspoon pure vanilla extract 2 cups fresh or frozen blueberries 2 tablespoons turbinado sugar Instructions: Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray. Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl. Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16467,"Open-Faced Waffle Cornbread Stuffing Sandwiches with Turkey, Brie and Bacon 6 slices bacon 1 cup leftover cranberry relish 2 tablespoons mayonnaise
2 tablespoons whole-grain Dijon mustard
4 cups crumbled leftover cornbread stuffing 2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1/2 cup chicken broth, preferably low-sodium
Kosher salt and freshly ground black pepper
Nonstick cooking spray
16 thin slices Brie 1 cup chicken broth (preferably low-sodium) About 1 pound sliced leftover roast turkey
2 tablespoons unsalted butter 6 large eggs
Instructions: For the bacon: Preheat the oven to 400 degrees F. Put the bacon on a baking sheet and roast until crisp, about 15 minutes. Set aside. Reduce the oven temperature to 350 degrees F. For the cranberry Dijon mayo: Whisk the cranberry relish together with the mayonnaise and mustard in a medium bowl. Cover and refrigerate until ready to serve. For the cornbread waffles: Preheat a waffle maker. Put a rack on a baking sheet. In a large bowl, stir together the leftover stuffing, eggs, parsley and sage. Add 1/4 cup of the chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well moistened--it should just hold together in your hand. Season with salt and pepper. Using about 1/2 cup per waffle, shape the stuffing mixture into fat round patties; they should be smaller than the waffle grids. Spray the waffle maker with some nonstick spray, then add the stuffing patties and close the lid. Let the waffles cook until golden brown, crispy and cooked through, 5 to 7 minutes. (The waffle maker should stop steaming when the waffles are cooked through.) Remove the waffles to the rack on the baking sheet, and repeat with the remaining waffle mixture. Put a few slices of Brie on each waffle, transfer to the oven, and warm just to melt the cheese a bit, about 5 minutes. For the turkey: Meanwhile, bring about 1 cup of broth to a simmer in a large skillet. Add the turkey and heat until just warmed through, about 5 minutes. For the eggs: Melt the butter in a large nonstick skillet over medium-high heat. Add the eggs and fry until the whites are set and the yolks still runny, about 4 minutes. Season with salt and pepper. To assemble: Dollop some of the cranberry Dijon mayonnaise on top of each waffle. Top with some warm turkey, then some bacon, and finally an egg. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16468,"Roasted Turkey Breast Half a turkey breast (3 pounds) Salt and freshly ground black pepper 1 cup dried apricots 1 cup dried pitted prunes 1 cup chicken broth 2 to 3 tablespoons melted butter Instructions: Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16469,"Kids Can Make: Cheesy Eggs-in-the-Hole with Bacon 4 slices bacon (about 4 ounces) 1 tablespoon unsalted butter Four 1/2-inch-thick slices of bread from a whole-grain boule or pullman loaf 4 large eggs 4 tablespoons grated Parmesan Kosher salt and freshly ground black pepper Instructions: Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble. Add the butter to the hot pan to melt with the rendered bacon fat; set aside. Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate. Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan. Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16470,"Cheesy BBQ Chicken Puffs Farm Rich BBQ Style Boneless Chicken Bites Crescent Dough Crumbled bacon Shredded cheese Muffin Tin Instructions: Prepare Farm Rich BBQ Style Boneless Chicken Bites according to package instructions. Line a mini muffin tin with crescent dough and then add the bites. Tip: cut these in half so they fit just right. Add crumbled bacon. Add shredded cheese. Place in the oven for 10 minutes at 350 degrees. ","[Chardonnay, Sauvignon Blanc, Merlot, Zinfandel]" 16471,"Dill Creme Fraiche 1/2 cup creme fraiche 1/2 bunch fresh dill, coarsely chopped 1/2 lemon, juiced 1 tablespoon roughly chopped capers 4 cornichons, finely chopped Instructions: Mix all ingredients together in a bowl until combined. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16472,"Fennel, Mushroom, and Arugula Salad 2 small fennel bulbs, trimmed, cored, and sliced thin 1/2 pound mushrooms, brushed 2 cups arugula 1/2 pound baby artichokes trimmed and quartered 1 lemon, sliced thin Extra-virgin olive oil 1/4 cup fresh lemon juice Coarse salt and pepper Fresh parmesan curls, to garnish Instructions: In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 16473,"Blood and Guts Potatoes 4 baking potatoes 3 balls fresh mozzarella, diced 2 tablespoons tomato ketchup, plus more to decorate Instructions: Preheat the oven to 450 degrees F. Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size. Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins. Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins. Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16474,"Salsa Verde 3 cloves garlic, minced 1 jalapeno, seeded and minced
1 shallot, minced
Zest of 3 lemons
Juice of 2 lemons (about 1/2 cup)
1 1/2 cups olive oil
1 cup fresh flat-leaf parsley leaves, finely chopped
1 cup fresh celery leaves, finely chopped 1 tablespoon salt-packed capers, rinsed and finely chopped
Kosher salt
Instructions: In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 16475,"Lentil Salad 1/2 cup red wine vinegar 1/4 cup olive oil 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh thyme leaves 1 recipe basic cooked lentils, see recipe below 6 to 8 slices thick-sliced bacon, cooked and chopped 1 pound brown or green lentils, approximately 2 1/2 cups 1 small onion, halved 1 large clove garlic, halved 1 bay leaf 1 teaspoon kosher salt 1/4 pound salt pork, optional 1/4 teaspoon freshly ground black pepper Instructions: Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.; Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately. Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess. Cook smart, Alton ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16476,"Ravioli Alfredo with Artichokes Kosher salt 2 9-ounce packages mushroom agnolotti or other ravioli 4 tablespoons unsalted butter 1 small shallot, finely chopped 1 9-ounce package frozen artichoke hearts, thawed Freshly ground pepper 1/4 cup dry white wine 1/2 cup heavy cream 1/2 cup grated parmesan cheese (about 1 ounce) 1/2 cup frozen peas, thawed Pinch of ground nutmeg 2 tablespoons chopped fresh tarragon Instructions: Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute. Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 16477,"Dirty Rice 1 (1-pound) block lean ground sirloin 2 teaspoons kosher salt
1 tablespoon grapeseed oil
1/2 teaspoon ground black pepper
1/2 teaspoon toasted ground cumin
1/4 teaspoon cayenne pepper
1/3 cup amber beer
1/4 cup grapeseed oil 1/4 cup all-purpose flour
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped celery
4 cloves garlic, crushed
1/3 cup amber beer
1 cup chicken stock, plus more as needed
2 cups cooked Jasmine rice or any medium-grain white rice
2 tablespoons unsalted butter
1/2 bunch green onions (green tops only), chopped
Kosher salt
Instructions: Sear the meat: Season the block of sirloin -- no fancy shaping needed, just use it how it comes out of the tray from the grocery store -- with 1 teaspoon of salt on each side. In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer. Let it do its thing.
Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin, and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
Make the gravy: In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes. Once it's the color of milk chocolate, add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well. In 1/3-cup increments, add the stock, stirring well between each addition. Stir frequently, but not continuously, until you have a well emulsified gravy, thick enough to coat the back of a spoon. Once the gravy is done, add the cooked beef. Add a splash of stock to the meat pan to deglaze to get the remaining \junk\ out -- the delicious extra bits that stick to the pan -- and add to the gravy and meat. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor.
To serve: Add the cooked rice, butter, and green onions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 16478,"Amaretto and Raspberry Smoothie 12 ounces fresh raspberries (or 12-ounces frozen raspberries, thawed), divided 1 quart vanilla gelato (or ice cream), lightly softened, divided 2 tablespoons almond liqueur (recommended: Amaretto), divided 2 teaspoons orange zest, divided Ice 4 Italian macaroon cookies (recommended: Amaretti), divided Instructions: Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth. Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies. Serve with long spoons and a straw. ","[Prosecco, Moscato, Vin Santo, Brachetto]" 16479,"No Fuss Peel n'Eat Shrimp 1 pound large shell-on deveined shrimp 1 1/2 tablespoons vegetable oil 1 tablespoon seafood seasoning (recommended: Old Bay) Remoulade Sauce, recipe follows 1 1/4 cups mayonnaise 1/4 cup stone-ground mustard 1 clove garlic clove, smashed 1 tablespoon pickle juice 1 tablespoon capers 1 teaspoon prepared horseradish 1/4 teaspoon cayenne pepper 1/4 teaspoon hot paprika 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) Instructions: Preheat oven to 350 degrees F. Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip. Place all ingredients into a food processor and blend until smooth. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16480,"5 Spice Cajun Shrimp 2 tablespoons paprika 2 tablespoons garlic powder 2 tablespoons black pepper 2 tablespoons salt 2 tablespoons chili powder 1 pound shrimp, unpeeled 2 tablespoons lemon juice Instructions: Preheat grill. Combine equal parts of the 5 spices for the shrimp, to taste. Add the shrimp and toss to coat. Grill for 2 minutes, then sprinkle with some of the lemon juice. Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice. Cook for 3 more minutes. Remove from heat, and sprinkle with the remaining lemon juice. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 16481,"Caramel Popcorn 1/2 cup popcorn kernels, freshly popped 2 cups roasted peanuts 1 1/4 cups (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter 1/4 cup light corn syrup 2 teaspoons vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking soda Instructions: Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup. Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.) ","[Chardonnay, Riesling, Moscato, Merlot]" 16482,"Dough Basket 7 1/2 cups unbleached, unbromated flour 2 cups water 3 tablespoons plus 1 teaspoon sea salt 1/2 cup plus 1 teaspoon vegetable shortening 1 cup sugar 1/4 cup water Instructions: To make the dough: Place all of the ingredients in the bowl of a stand mixer fitted with a paddle. Mix until well combined. The dough will be sticky but you will be able to form it into a ball. Use additional flour for your hands and work surface to keep the dough from sticking.
To prepare the basket weaving structure: This recipe will make enough dough to yield a basket that is about 10 inches in diameter. Use a piece styrofoam as a base. I used an 11 by 14-inch rectangular piece, which was about 2 inches thick. Using a pen, draw a 9-inch diameter circle in the center of the rectangular styrofoam. Insert 21 wooden skewers in a circle following the pen line of the 9-inch diameter circle. Space the skewers somewhat evenly apart. When inserting the skewers, tilt them slightly outward. This will be the outside shape of the basket.
To make the basket: Roll a piece of dough into a long rope that is at least 20 inches long and about 1/2-inch in diameter. Place the end of this rope inside the basket leaving a 1 1/2-inch long tail resting in what will be the interior of the basket. Weave the rest of the dough in and out of the skewers. This should make one complete layer and may give you enough to continue into the second row. When you are coming to the end of your rope (no pun intended) and you need to stop, make sure you leave a tail inside the basket. This will help the dough stay in place and avoid any unraveling later on. Roll out another dough rope and start the second layer in a different spot than the first one so the starts and ends are staggered throughout the basket. This will help develop a stable structure to the basket. When you have completed 4 full rows, put it in the oven at 200 degrees F (if the oven temperature is higher, the Styrofoam will melt) for about 30 minutes. This is just long enough for the dough to dry slightly and will provide a strong base for the weight of additional layers. Remove from the oven and let cool. Repeat the same process adding another 4 layers to the basket. Put it back in the oven for another 30 minutes. Remove from the oven and let cool.
To make the decorative braids for the top rim of the basket: Using 3 ropes of raw dough approximately 28 inches long, weave the dough ropes into a long braid. Place the braid on the top rim of the basket, gently pressing it down to make it secure. This is now the final row on the basket.
To make the bottom of the basket: Make a long rope of dough approximately 1/2-inch in diameter. Tightly coil it starting at the center of the inside of the basket. This will be the bottom of the basket. If the rope you made is not long enough, you can roll out another rope and connect the 2 ropes by squeezing it securely to the end of the already coiled rope. Make the coil disk slightly bigger than the base and push the coil into place so it fits snugly.
To make the handles for the basket: I used a 1/4-inch thick wooden dowel as a base and wrapped a long rope of raw dough, by spiraling around the dowel from top to bottom. I used 3 pieces of dowel to give my basket handle an artistic shape. The length of the dowels depends on 2 things. How tall the side of your basket is and what you want the handles to look like. Cut dowels to desired size. Lay the raw dough wrapped dowels on the baking sheet and bake along with the rest of the basket. The handles will be attached after all the parts have been baked.
Place the entire basket and the handles in the oven for the final time. I put mine in the oven for about 1 hour, then turned off the heat and left it in the oven overnight. Remove the basket from the oven (it should be cool or room temperature for final assembly). To assemble and finish the basket: Make the caramel for painting the basket: Place the sugar and water in a saucepan and place over medium-high heat. Stir only until it is combined. Let the caramel cook until it burns. You will see white smoke and the caramel will be very dark. Remove from the heat. Add a little water and stir. You will need to keep adding small amounts of water until the caramel is a consistency liquid enough to use as paint. Use a pastry brush to apply the caramel to the basket and the handle. Allow it to dry completely before filling the basket with your pastries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16483,"Sauteed Green Beans with Lemon and Blue Cheese 1 tablespoon butter 1 tablespoon vegetable oil
8 ounces green beans, trimmed
1 tablespoon Worcestershire sauce
1 tablespoon sriracha or other hot sauce
Fresh lemon juice, as needed 2 ounces crumbled blue cheese Instructions: In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 16484,"Christmas Tree Cheesecake Pops One 30-ounce frozen New York-style cheesecake, such as Sara Lee 15 ounces green candy melting wafers
1/2 cup refined coconut oil
Green sprinkles, for decorating
8 gold star dragees
Rainbow nonpareils, for decorating
Silver nonpareils, for decorating
One 4.25-ounce tube white decorating icing, such as Wilton
White nonpareils, for decorating
Instructions: Line a baking sheet with parchment paper. Cut the cheesecake into 8 even wedges. Firmly insert a wooden ice pop stick into the short side of each cheesecake slice, about 2 1/2 inches deep. Transfer to the prepared baking sheet and freeze until solid, at least 6 hours and up to overnight.
Line a second baking sheet with parchment paper.
Add the green candy melting wafers and coconut oil to a tall wide-mouth microwave-safe container. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute 30 seconds.
To make a plain tree: Dip a frozen cheesecake slice in the candy melts to fully coat. Transfer to the prepared baking sheet and immediately sprinkle with green sprinkles. Dip the bottom of a gold star dragee in the candy melts and press on the top of the tree.
To make a tree with rainbow lights: Follow the directions above for a plain tree, quickly sprinkling a few a few rainbow nonpareils over the green sprinkles. Add a gold star as above.
To make a tree with white lights: Follow the directions above for a plain tree, quickly sprinkling a few silver nonpareils over the green sprinkles. Add a gold star as above. Attach a small round piping tip to the tube of white decorating icing and pipe a garland on the tree.
To make a tree with snow: Follow the directions above for a plain tree, quickly sprinkling a few white nonpareils over the green sprinkles. Add a gold star as above.
Freeze the pops until ready to serve. Use a sharp knife to trim any frozen candy melt drips from the sides of the pops. Let sit at room temperature for 10 minutes before serving, or serve frozen.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16485,"Salted Caramel-Apple Strudel 1/2 cup granulated sugar, plus more for sprinkling 1/2 teaspoon kosher salt, plus more for sprinkling 1 stick salted butter 2 teaspoons apple cider vinegar 2 pounds Golden Delicious apples (about 4 large apples), peeled and cut into 3/4-inch pieces 3 tablespoons finely crushed gingersnaps (about 4 cookies) 1/2 teaspoon ground cinnamon 6 sheets frozen phyllo dough, thawed 1/2 cup cold heavy cream Confectioners' sugar, for dusting Instructions: Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble). Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely. Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan. Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top. Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes. Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16486,"Shredded Chicken Nachos with Pico de Gallo 3 tablespoons olive oil 2 pounds boneless, skinless chicken breast diced into 3-inch strips 4 teaspoons chili powder 1 teaspoon salt 2 cups thinly sliced onions 1 tablespoon minced garlic 2 cups chicken stock 4 teaspoons fresh squeezed lime juice 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups milk 1 small can chopped green chiles, drained 2 cups grated sharp yellow Cheddar 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 8 to 10 cups corn tortillas 4 cups shredded chicken 2 cups shredded Monterey Jack cheese 1/4 cup green onions finely sliced 3/4 cup sour cream, for garnishing 1/2 cup sliced pickled jalapenos, for garnishing 2 tablespoons chopped fresh cilantro leaves, for garnishing Pico de Gallo, for serving, recipe follows 1 (14-ounce) can whole tomatoes, drained 1/4 cup chopped yellow onions 2 tablespoons minced cilantro leaves 1 jalapeno pepper, stem and seeds removed, finely chopped 2 teaspoons fresh lime juice
1 clove garlic, minced 1/2 teaspoon Emeril's Red Hot Pepper Sauce 1/4 teaspoon salt Instructions: Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos. In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat. Preheat the oven to 400 degrees F. In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside. In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16487,"Citrus Chicken Tagine 2 tablespoons harissa 1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cardamom
1/2 teaspoon cayenne
2 Cara Cara oranges, zested, then cut into 8 pieces 4 tablespoons canola oil 8 bone-in chicken thighs
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 Spanish onion, diced
1 1/2 cups canned whole tomatoes, hand crushed
1 cup chicken stock
1 cup large green olives, pitted
1/2 cup dried apricots, diced
1/4 cup chopped preserved lemon
Cooked couscous, for serving
1 Meyer lemon, thinly sliced
Fresh cilantro and mint leaves, for garnish
Instructions: Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat. In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste. Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs. Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate. Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes. Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves. ","[Syrah, Grenache, Tempranillo, Barbera]" 16488,"Grilled Zucchini 2 zucchini, cut lengthwise 3 tablespoons olive oil Kosher salt Freshly ground black pepper Instructions: Toss zucchini with oil, salt and pepper, and grill.
","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 16489,"Grilled Mahi-Mahi with Mojo 2 cloves garlic, chopped 2 tablespoons extra-virgin olive oil, plus extra for brushing 1/4 cup freshly squeezed lime juice (about 2 limes) 1/2 teaspoon kosher salt 2 tablespoons chopped fresh cilantro leaves plus 2 sprigs for garnish Two 5- to 6-ounce mahi-mahi fillets Extra-virgin olive oil Kosher salt and freshly ground black pepper Mixed greens, for serving Instructions: Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16490,"Mini Angel Food Cakes with Marshmallow Frosting 1 (16-ounce) box angel food cake mix 2/3 cup coconut water 1 cup sugar 1 tablespoon light corn syrup 1/4 teaspoon cream of tartar 2 egg whites 1/4 cup marshmallow cream 1/2 cup coconut flakes, for decorating Instructions: For the cake: Preheat the oven to 350 degrees F. Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans. For the frosting: Bring 2 cups water to a simmer in a medium saucepot. In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream. Frost each cake with the icing and sprinkle the tops with coconut flakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16491,"Tuna Burgers with Pineapple Glaze 1 cup pineapple juice 1/2 cup white wine vinegar 1 teaspoon ginger, finely chopped 3 tablespoons soy sauce 3 tablespoons light brown sugar, firmly packed 6 tablespoons ketchup, prepared or homemade 3 tablespoons lime juice 1 teaspoon freshly ground white pepper 1 1/2 pounds fresh tuna steaks, ground Salt and freshly ground pepper 4 rolls Instructions: To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the ketchup and cook an additional 5 minutes. Remove from the heat and add the lime juice, and white pepper. To prepare the burgers: Shape the ground tuna firmly into 4 round uniform patties about 1 1/2inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers, basting often with the glaze until cooked to desired doneness ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16492,"Creamy Chorizo Queso Dip 4 ounces fresh chorizo, casings removed, crumbled Olive oil, as needed 1 small red onion, chopped 1 clove garlic, finely chopped 5 teaspoons all-purpose flour 1/2 cup Mexican lager-style beer, such as Negra Modelo 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice 3/4 cup milk 4 ounces Monterey Jack cheese, finely diced (about 1 cup) 4 ounces whole-milk mozzarella, finely diced (about 1 cup) 2 tablespoons chopped cilantro Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping Instructions: Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers. ","[Malbec, Tempranillo, Garnacha, Barbera]" 16493,"Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise 2 heaping tablespoons mayonnaise 1 teaspoon Dijon mustard 1 pound jumbo lump crab meat 1 teaspoon sauteed fresh ginger 1 medium zucchini, skin only, finely diced 1 red bell pepper, finely diced 1 medium yellow squash, skin only, finely diced 1 teaspoon chopped chives 1 cup coarse Japanese bread crumbs, plus 1 cup Salt and pepper Asian Slaw, recipe follows Wasabi Mayonnaise, recipe follows 1 head Napa cabbage, julienned 1 large carrot, shredded 1/2 cup rice wine vinegar 1 tablespoon sesame oil 1/4 cup sugar Salt and pepper 4 ounces wasabi paste 8 ounces mayonnaise Heavy cream Instructions: Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crab cakes and Wasabi Mayonnaise. In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours. Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 16494,"Steak and Salsa 4 (1 1/2 inch thick) shell, sirloin, or ribeye steaks 3/4 cup fresh lime juice 1/3 cup dry red wine 1 small onion, finely chopped 2 cloves garlic, finely chopped 2 teaspoons oregano 1 bay leaf 1 teaspoon freshly ground black pepper 1 teaspoon salt Hot cooked white rice, for serving 3 ripe but firm plum tomatoes, peeled, seeded, and coarsely chopped 1/3 cup red wine vinegar 1/2 small bunch cilantro, leaves, only, finely chopped 1/3 cup extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small onion, finely chopped 1/2 green bell pepper, cored, seeded, and finely chopped Instructions: Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated. Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours. 1 1 /2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender. Blend for 1 minute, or until smooth and emulsified. Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature. Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature. When ready to serve, preheat a grill or griddle pan to high heat. Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking. Let the steaks rest, loosely covered with foil, for 5 to 7 minutes. Carve the meat across the grain into 1 inch slices and serve with white rice and Molho Campanha. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16495,"Cameron's Spritzer 1 cup chilled ros 1/2 cup chilled sparkling water 3 fresh raspberries\u202f Ice\u202f 1 ripe lemon Instructions: Add the ros and sparkling water to a large wine glass. Add the raspberries and lightly crush with a fork, so they release flavor whilst still holding some shape. Add some ice. Use a vegetable peeler to peel a slither of lemon rind, rub it around the rim of the glass, twist it, then drop it into the spritzer. Serve straight away. ","[Prosecco, Cava, Lambrusco]" 16496,"Bhujia (Potato Fritters) 1 cup Besan flour (chickpea flour) 1 teaspoon cumin 1/8 teaspoon cayenne 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup water 2 tablespoons mustards seeds 1 tablespoon whole cumin seeds 2 tablespoons clarified butter (ghee) 2 tablespoons crushed, dried neem leaves 1 onion, peeled and diced 2 teaspoons garlic, minced 1/2 teaspoon turmeric 1/2 bunch cilantro leaves, washed and chopped roughly 1 serrano cl, seeded, stemmed and extra finely diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 pounds peeled potatoes 6 cups vegetable oil for frying Serving suggestion: Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping Instructions: Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside.
Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper.
Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning.
To form bhujias, press tightly into half dollar rounds.
Heat oil in a large saucepan to deep-fry temperature (350 degree F). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 16497,"Penne with Creamy Walnut Sauce 10 ounces fresh spinach 1/2 cup toasted walnuts, coarsely chopped* 2 cups low-fat cottage cheese 1 garlic clove, minced or pressed 1/4 cup grated Parmesan cheese 1/4 cup loosely packed chopped fresh basil 1/2 teaspoon salt Ground black pepper to taste 1 to 1 1/2 pounds penne (tubular pasta} 1 head broccoli Grated Parmesan cheese (optional) Instructions: Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and pepper until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 16498,"Cranberry-Pumpkin Bread Pudding 4 cups milk 1 cup granulated sugar 8 whole eggs 1/4 cup vanilla extract 1 tablespoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 (16-ounce) can pumpkin pie filling Cubed bread (see Cook's Note) 1 cup fresh cranberries Instructions: Preheat oven to 350 degrees F. In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 16499,"Slow-Cooker Brisket 1/4 cup bourbon 2 tablespoons Dijon mustard 1 tablespoon chili powder 1 tablespoon smoked paprika 1 tablespoon lightly packed dark brown sugar 2 teaspoons granulated garlic 2 teaspoons onion powder 1 1/2 teaspoons ground cumin Kosher salt and freshly ground black pepper 3 1/2 pounds flat-cut beef brisket 1 tablespoon vegetable oil Instructions: Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours. Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid. Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes. Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid. ","[Bordeaux Blend, Zinfandel, Tempranillo, Garnacha]" 16500,"Mock Guac 1 ripe avocado 1 lime, cut in half Salt Tortilla chips or bread, optional Instructions: Cut avocado in half and remove pit, but do not peel. Cradling a 1/2 in your hand, scrape the flesh with a fork, working top to bottom, then side to side, until it is mashed. Squeeze lime half over avocado, and then sprinkle with salt, to taste. Mash flesh a little more with fork to mix everything, leaving it all in the shell. Repeat with other half of avocado. Eat straight with a fork, dip in chips, or spread on bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16501,"Oink and Moo, Cluck Too BBQ Sauce 1 (14 ounce) can of tomato sauce 4 ounces cider vinegar 4 ounces water 1/2 teaspoon salt 1/4 teaspoon yellow mustard powder 1 teaspoon cayenne 1 teaspoon red pepper flakes, crushed 1 teaspoon red thyme leaves, crushed 1/2 teaspoon black pepper, ground 1 teaspoon paprika 1 teaspoon garlic powder 4 cloves roasted garlic, pureed 2 tablespoons Worcestershire sauce 1 tablespoon dark molasses Instructions: Combine all ingredients in a saucepan and simmer covered for 30 minutes, stirring occasionally. Taste and adjust with seasonings to your liking. Yum! ","[Chardonnay, Zinfandel, Merlot, Malbec]" 16502,"Herbed Egg White Omelet with Tomatoes 1/2 cup grape tomatoes, halved 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 5 large egg whites or 1 1/2 cups egg whites 1/4 cup roughly chopped flat-leaf parsley leaves 3 cups mixed baby greens or mesclun Instructions: Position a rack on the shelf closest to the broiler, and preheat the broiler to high heat. Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside. Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the parsley. Add the remaining 2 teaspoons olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes. Transfer the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the tomato salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining tomato salad on top. Serve with the baby greens on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16503,"Wedge Salad with Crispy Bacon and Blue Cheese Dressing 1 cup crumbled blue cheese 1/2 cup mayonnaise
1/2 cup full-fat Greek yogurt or sour cream 1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Fine sea salt and freshly cracked black pepper Buttermilk or water, for thinning, optional 1 head iceberg lettuce, cored and cut into 4 wedges
8 cherry tomatoes, cut in half
4 strips crispy cooked bacon
Instructions: Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use. Lay the iceberg wedges on a platter or one on each individual plate. Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16504,"Ensalada Rusa 1 Yukon gold potato, peeled, small dice and boiled in salted water until tender 2 Peruvian potatoes, peeled, small dice and boiled in salted water until tender 1 sweet potato, peeled, small dice and boiled in salted water until tender 1 large beet, roasted on salt, peeled, small dice 1 carrot, peeled, small dice (blanched) 1 cup peas, blanched if fresh, if not, canned is fine Spicy Mayonnaise Dressing, recipe follows 2 tablespoons mayonnaise, homemade is preferable 3 egg yolks 1 lemon, juiced 1 clove garlic 1 shot hot pepper sauce 1 shot Worcestershire 1 1/2 cups vegetable oil Instructions: Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing. In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16505,"Potato, Sausage and Broccoli Frittata Nonstick cooking spray, for the pan Olive oil, as needed
1 pound loose breakfast sausage 1 Spanish onion, finely diced
1 large russet potato, diced
1 head broccoli, stem removed, cut into small florets
Kosher salt and freshly ground black pepper
3/4 cup whole milk
1/2 cup heavy cream
10 large eggs
1/2 bunch fresh dill, roughly chopped
Instructions: Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray. Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl. Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine. Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16506,"Butch's BBQ Pork Butt 2 or 3 pieces split hickory and/or red oak 1 (5 to 7 pound) bone-in pork butt or Boston butt 1/2 cup seasoning rub (recommended: Butch's Magic Dust) 1 (18-ounce) bottle barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce) 20 seedless hamburger buns, split 1 pint coleslaw Instructions: Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak. With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process. Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 16507,"Grilled Taco Nachos 10 cups tortilla chips 2 pounds bulk pork sausage, cooked and drained 2 cans (4.5 ounces each) Old El Paso? chopped green chiles, drained 4 teaspoons Old El Paso? taco seasoning mix (from 1-ounce package) 4 roma (plum) tomatoes, chopped (1 1/3 cups) 4 medium green onions, sliced (1/4 cup) 4 cups finely shredded Colby-Monterey Jack cheese (1 pound) Instructions:

1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted ","[Zinfandel, Tempranillo, Garnacha, Vermentino]" 16508,"Mexican Ricotta Spread with Grilled Tostadas 1 (1-pound) container whole milk requeson, or ricotta cheese 1/2 cup canned pickled jalapenos, carrots and onions, drained and chopped (recommended: La Costena) 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1 teaspoon ground pepper 6 white corn tortillas Instructions: In a medium bowl, mix the requeson, pickled vegetables and cilantro to combine. Season with salt and pepper. Prepare a barbecue or grill pan to medium-high. Arrange the tortillas in a single layer on the grill. Cook until the tortillas are crisp, 5 minutes per side. Serve with the requeson spread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16509,"Cacio E Pepe Gnocchi 1 1/2 pounds russet potatoes Kosher salt 1 teaspoon finely ground pepper, plus 1 1/2 teaspoons coarsely ground Pinch of ground nutmeg 1 large egg, lightly beaten 1 to 1 1/4 cups all-purpose flour, plus more for dusting 1 cup finely grated pecorino Romano cheese (about 2 ounces) 4 tablespoons unsalted butter 1/2 cup finely grated parmesan cheese (about 1 ounce) Instructions: Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium heat and cook until easily pierced with a knife, 20 to 25 minutes. Drain and let cool slightly. Peel the potatoes and pass through a ricer onto a clean surface in a thin layer (do not mound the riced potatoes). Let cool completely, at least 10 minutes. Combine 1 teaspoon salt, the finely ground pepper and the nutmeg in a small bowl; sprinkle over the riced potatoes. Drizzle the beaten egg over the potatoes, then sprinkle with 1 cup flour and 1/2 cup pecorino. Chop the potato mixture with a bench scraper, turning the mixture onto itself until it just starts to come together. Lightly dust the dough with flour and knead, adding up to 1/4 cup more flour if needed, until the dough is almost smooth and slightly wet but not sticky. Form the dough into a ball. Cut the dough into 4 pieces using the bench scraper; keep covered with a kitchen towel until ready to use. Cut 1 piece of dough in half; dust with flour and gently roll each half into a 1/2-inch-thick rope. Cut each rope into 1/2-inch pieces with the bench scraper or a sharp knife and dust with flour. Repeat with the remaining dough. Line 2 baking sheets with clean kitchen towels; dust with flour. Lightly flour your hands and roll each piece of dough between your palms to make a small ball. One at a time, place each dough ball on the tines of a fork closest to the handle and hold it in place with a floured thumb. In one gentle motion, quickly press and roll the dough along the tines toward the tip of the fork. Transfer to the prepared baking sheets. (The uncooked gnocchi can be frozen at this point. Freeze on the baking sheets until firm, then transfer to a resealable plastic bag and freeze up to 3 weeks.) Preheat the broiler and bring a large pot of salted water to a boil. Melt the butter in a large ovenproof skillet over medium heat. Stir in the coarsely ground pepper and cook until toasted, about 30 seconds. Add 3/4 cup of the boiling water. Bring to a boil and cook until reduced by half, 2 to 3 minutes. Remove from the heat. Working in batches, shake the gnocchi in a colander to remove any excess flour, then add to the pot of boiling water and cook until the gnocchi float to the top, about 2 minutes. Remove the gnocchi with a slotted spoon or spider and transfer to the skillet with the butter sauce, off the heat. Once all the gnocchi are in the skillet, stir to coat and return the skillet to medium heat. Bring the sauce to a boil, adding up to 1/4 cup of the cooking water if the gnocchi seem dry. Remove from the heat and stir in 1/4 cup each pecorino and parmesan. Sprinkle the remaining 1/4 cup each pecorino and parmesan over the top. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 16510,"Black Bean Swamp Dip 3 poblano cl peppers 1 15-ounce can black beans, drained and rinsed 1/2 cup fresh cilantro 1/2 cup chopped scallions 3 tablespoons fresh lime juice (from 2 limes) Kosher salt 1/4 teaspoon ground cumin Blue corn tortilla chips, for serving Instructions: Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It\u2019s OK if some skin remains.) Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16511,"Waldorf Salad Skewers 1 Honeycrisp apple, cored and cut into 12 slices 1 lemon, juiced (optional)
   16 green grapes
   One 3-inch piece celery, sliced into 12 slices
   24 salad leaves from a mesclun mix (baby gem, spinach and frisee)
   Instructions: Toss the apple in lemon juice in a bowl if making ahead. Using a 7-inch bamboo skewer, spear a green grape, an apple slice, a slice of celery, a green grape, and a group of 3 three salad leaves\u2014a baby gem, a baby spinach and a piece of frisee, pierced through the middle onto the skewer. Repeat with an apple slice, a celery slice, a green grape and three salad leaves. Add a third apple slice, a third celery slice and fourth grape. Repeat the process to build three more skewers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16512,"Simple Braised Mushrooms 2 tablespoons olive oil 1 shallot, finely chopped 1 1/2 teaspoons kosher salt, divided 3 (10 ounce) packages cremini mushrooms, trimmed and quartered 4 sprigs fresh thyme 2 tablespoons dry Marsala, sherry or white wine, optional 1/2 cup chicken or vegetable broth 1 tablespoon unsalted butter Instructions: Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes. Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve. ","[Burgundy, Pinot Gris, Barbera, Tempranillo]" 16513,"Blueberry Clafouti 1 1/2 pints blueberries, washed and drained 4 eggs 1 cup sugar 1 cup milk 1 teaspoon vanilla extract 3/4 cup all-purpose flour Pinch fine salt Powdered sugar, for dusting Instructions: Preheat oven to 350 degrees F. Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches). In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries. Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once. Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 16514,"Key Lime Tequila Milkshake 1/4 cup whole milk 1 shot tequila 3 tablespoons prepared key lime curd 12 ounces best quality vanilla ice cream (recommended: Haagen-Dazs) Orange zest, for garnish Instructions: Put the milk, tequila, and lime curd in a blender and blend until combined. Add the ice cream and blend until smooth. Serve in a tall glass with a straw and garnish with orange zest. ","[Margarita, Sauvignon Blanc, Moscato, Pinot Grigio]" 16515,"Roasted Carrots with Pistachio Relish 1 1/2 teaspoons coriander seeds 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon grated orange zest, plus 1/4 cup juice 1 teaspoon honey 1/2 teaspoon unseasoned rice vinegar Kosher salt and freshly ground pepper 2 pounds carrots (preferably small), peeled and halved lengthwise 1/2 cup pitted green olives (preferably castelvetrano) 1/4 cup pitted kalamata olives, torn into pieces 3 tablespoons roasted pistachios 2 Medjool dates, pitted and chopped 1 teaspoon minced fresh parsley Instructions: Preheat the oven to 375? F. Toast the coriander seeds in a dry pan over medium heat until just smoking, about 4 minutes. Transfer to a plate to cool. Pound with a mortar and pestle (or use a heavy skillet!) to form a coarse powder. Whisk 1/4 cup olive oil, the orange juice, honey, rice vinegar, 1/2 teaspoon salt, a few grinds of pepper and the coriander in a bowl.
   Toss the carrots with half of the dressing on a parchment-lined baking sheet. Roast, rotating the pan halfway through, until carrots are tender and starting to brown, 35 to 40 minutes. Meanwhile, make the relish: Pulse the olives, pistachios, dates, orange zest, parsley, the remaining 2 tablespoons olive oil and a few grinds of pepper in a food processor to make a fine textured relish (don\u2019t let it turn into a paste!). Remove to a bowl.
   Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 16516,"Chili Cheese Dog Nachos 3 hot dogs with about 40 calories and 1g fat or less each 2 cups EZ as 1-2-3 Alarm Turkey Chili (recipe follows) or low-fat turkey or veggie chili 1 (7-ounce) bag baked tortilla chips 1/2 cup chopped white onion 3 slices fat-free American cheese, cut into thin strips 1/2 cup fat-free sour cream 2 tablespoons chopped scallions, for garnish 1 (29-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes, drained 1 (15-ounce) can chili beans (pinto beans in chili sauce), not drained 1 (15-ounce) can red kidney beans, drained and rinsed 1 cup frozen sliced or chopped carrots 1 cup frozen sweet corn kernels 2 bell peppers (different colors), chopped 1 large onion, chopped 1 to 3 canned chipotle peppers in adobo sauce, chopped, sauce reserved 2 teaspoons chopped garlic 1 teaspoon chili powder 1 teaspoon ground cumin 1 pound raw lean ground turkey Salt
Instructions: Preheat broiler.
Chop hot dogs into small pieces. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and hot dog pieces, and cook them until thoroughly heated, about 3 minutes. Set aside.
Arrange chips on an oven-safe platter or in a large casserole dish. Top the chips first with the chili-dog mixture and then with onion.
Top evenly with cheese strips.
Place under the broiler until the cheese begins to melt and bubble, about 2 minutes. Top or serve with sour cream. Garnish with scallions. Eat! Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce. Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste. Mmmmm!!! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 16517,"Garlic Butter Dinner Rolls 4 sticks butter 24 frozen, unbaked dinner rolls 16 cloves garlic, finely pressed
Coarse sea salt
Instructions: Melt 1/2 stick of the butter and brush the muffin trays with the melted butter. Place the frozen rolls in the muffin pans. Cover and allow to rise for several hours. Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat, add the pressed garlic to the butter. Cook for a couple of minutes to release the flavor but don't let the garlic brown. After rising, lightly brush the rolls with the garlic butter and sprinkle with the sea salt. Bake the rolls according to package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Remove the rolls from the oven, dab with more garlic butter and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16518,"Italian Beef 4 ounces dried basil 2 ounces dried oregano
1 ounce black pepper
1 ounce garlic powder
1 ounce onion powder
1/2 ounce kosher salt
1 quart beef stock One 6- to 7-pound eye-of-round beef roast, trimmed 5 ounces beef base 2 ounces black pepper
8 cloves garlic
3 celery stalks, chopped
2 bay leaves
2 large onions, with skins, chopped Hoagie rolls, for serving 1 quart hot or mild giardiniera, for serving
Instructions: For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt. For the meat: Preheat the oven to 350 degrees F. Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound. Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible. For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot. To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy. ","[Barolo, Cabernet Sauvignon, Syrah, Malbec]

" 16519,"Easy Breadsticks 1 baguette 3 tablespoons olive oil 1 teaspoon paprika Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the baguette in half crossways, and cut away the very last bit of the heel ends. Take each baguette half and slice in half lengthwise (as if you were going to make a sandwich). You should now have 4 equal pieces of baguette. Cut each quarter lengthwise into 3 strips, yielding 12 breadsticks. Brush with the olive oil and sprinkle evenly with the paprika, salt, and pepper. Bake until golden, about 7 minutes. Serve standing upright in a vase or large jar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16520,"Broken Florentine Lasagna Bake 4 tablespoons (1/2 stick) butter 4 tablespoons all-purpose flour 3 cups milk Salt and pepper Freshly grated nutmeg 11/2 cups grated Parmigiano-Reggiano 2 tablespoons EVOO (extra-virgin olive oil) 1 garlic clove, cracked away from its skin 1 bunch of green chard, stems removed, leaves coarsely chopped 2 pounds spinach, stems removed, leaves coarsely chopped 1 box no-boil lasagna noodles Instructions: Preheat the oven to 375F. Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside. Heat the EVOO in a large cast-iron skillet over medium-high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper. Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16521,"Butterbean Cakes 2 cups dried white lima beans 1 clove garlic, crushed, plus 3 teaspoons minced garlic 1/2 cup chopped red onion 2 tablespoons kosher salt, divided 2 tablespoons lemon juice 8 dashes hot sauce 2 teaspoons minced onion 1 tablespoon pepper 1/2 pound feta cheese 2 leeks, white part only, sliced 2 red bell peppers, sliced 2 green or yellow bell peppers, sliced 1 cup bread crumbs Olive oil, for sauteing Sauteed vegetables, for serving Instructions: Preheat oven to 350 degrees F. Place beans in a saucepan, cover with water, and bring to a boil. Add 1 clove crushed garlic, red onion, and 1 tablespoon salt and simmer until tender. Drain excess water and let beans cool. In a large bowl, combine cooked beans, lemon juice, hot sauce, remaining garlic, onion, remaining salt, pepper, feta, leeks, bell peppers, and bread crumbs. Form mixture into approximately 20 (4-ounce) patties. Heat oil in a large skillet over high heat. In batches, saute patties until browned on both sides. Transfer to the oven and finish cooking for 10 minutes. Top bean cakes with sauteed vegetables and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 16522,"Fried Catfish topped with Crawfish Au Gratin Sauce 5 tablespoons butter 3/4 cup diced onion 1/4 cup diced green bell pepper 1/4 tablespoon minced garlic 5 tablespoons flour 1 tablespoon sugar 3/4 tablespoon chicken base 3/4 tablespoon crab base 1/4 tablespoon granulated garlic 1/8 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon cayenne pepper Pinch dried thyme 3 cups milk 1/4 cup white wine 4 ounces American cheese, cubed 1 pound peeled crawfish tails 2 tablespoons sliced green onions 2 (4-ounce) catfish fillets Creole seasoning, as needed 2 eggs 2 cups milk 2 cups flour 2 cups cornmeal Cottonseed oil, for frying Instructions: For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving. For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes. Serve the catfish with the crawfish au gratin sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16523,"Spicy Ginger Whoopees 2 1/4 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon ground coriander 1/4 teaspoon cloves Pinch cayenne pepper 1/2 cup vegetable shortening 1/4 cup coconut shortening 1/4 cup molasses 1 cup brown sugar 2 eggs 1/4 cup pumpkin puree 1 teaspoon freshly grated ginger 1 cup confectioners' sugar 1 tablespoon meringue powder A few drops water Instructions: Preheat oven to 350 degrees F. To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy. Add molasses and brown sugar and beat until smooth. Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies to wire racks and let cool. To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing. Transfer to a plastic baggie. Snip the corner of the bag with scissors and drizzle onto cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 16524,"Buttermilk Pumpkin Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon granulated sugar 1/4 teaspoon salt 2 tablespoons cold vegetable shortening 4 tablespoons cold unsalted butter, cut into small pieces 1 teaspoon distilled white vinegar or fresh lemon juice For the filling: 1 15-ounce can pure pumpkin puree 1 stick unsalted butter, melted and cooled slightly 2 large eggs 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 3/4 cup buttermilk 2 tablespoons all-purpose flour Confectioners' sugar, for dusting Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour. Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven. Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16525,"White Corn Agnolotti 1/2 cup chicken stock 2 sprigs of sage, leaves chopped 6 ounces, or 1 1/2 sticks, butter Salt and pepper, to taste 100 agnolotti, recipe follows White truffles 1 cup heavy cream 4 ears white corn, grated through medium holes from a box grater, about 2 cups 1 teaspoon kosher salt 1/4-teaspoon fresh ground black pepper 1 teaspoon sugar 1 ounce goat cheese 3 ounces mascarpone 1/8 cup grated Parmesan 1 teaspoon fresh thyme leaves, minced Pasta dough, recipe follows 3 cups flour 8 egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 2 to 3 tablespoons water Semolina or all-purpose flour, for dusting Instructions: Bring a large pot of salted water to a boil. In a heavy saute pan, add chicken stock, chopped sage, and butter. Boil until mixture emulsifies. Season with salt and pepper. Cook the agnolotti in the water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter. Serve in soup plates and shave white truffles on top. To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite. In a medium saute pan, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and thickly coats the back of a spoon. Transfer mixture to a medium bowl. Stir in the cheeses and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set. Make the agnolotti: Roll out the dough very thin. Brush with eggwash. Mound little heaps of filling about 1-inch apart. Fold over and squeeze dough together in between filling mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges. Yield: about 2 cups of filling, makes about 100 agnolotti In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic and let rest at room temperature for 30 minutes to 1 hour. Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 16526,"Hockaday Chess Pie 3 cups sugar 1 1/2 ounces cornmeal 1/2 pound (2 sticks) margarine or butter, melted 6 eggs 2 teaspoons vanilla extract 1/2 cup milk 2 teaspoons vinegar 2 unbaked pie shells in pie pans Instructions: Preheat oven to 350 degrees F. In a large bowl, mix sugar and cornmeal. Add melted margarine and mix thoroughly. Add eggs, 1 at a time, mixing after each addition. Add all liquids, taking care to end with vinegar. Mix well. Divide filling among each unbaked pie shell. Bake for approximately 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 16527,"Muhammara 1 cup walnuts, toasted 1/2 cup plain breadcrumbs 3 to 4 jarred roasted red peppers 2 tablespoons Aleppo pepper (or any mild ground cl pepper) 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon sumac 1/4 teaspoon cayenne pepper (optional) 3 tablespoon pomegranate molasses 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of 1/2 lemon 1/2 teaspoon chopped fresh parsley, for sprinkling Crackers, for serving Instructions: Add the walnuts, breadcrumbs, roasted red peppers, Aleppo pepper, cumin, salt, sumac and cayenne if using to a food processor and pulse to combine. Add the pomegranate molasses, oil and lemon juice and process until smooth. Transfer to a serving bowl and top with a drizzle of olive oil and the parsley. Serve with crackers. ","[Syrah, Tempranillo, Barbera, Garnacha]" 16528,"Turkey Balls 1 pre-cooked turkey breast (recommended: Ruford) 1/4 tablespoon olive oil, plus more for sweating vegetables Salt and freshly ground black pepper 1 cup diced celery 1 cup diced onion 1/4 cup minced fresh sage leaves 4 sprigs fresh thyme, leaves chopped 15 cups cubed bread 4 cups chicken stock 8 cups cheesy mashed potatoes Oil, for deep-frying Instructions: Preheat the oven to 400 degrees F. Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl. Heat the oil in a deep-fryer. Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16529,"Pepper Peach Collins 2 black peppercorns 1 slice serrano cl Ice cubes 1 1/2 ounces dry gin 1-ounce peach puree 3/4-ounce simple syrup 3/4 fresh lemon, juiced Club soda Instructions: In a mixing glass add the peppercorns and serrano slice and muddle. Add ice cubes, gin, peach puree, simple syrup and lemon, and shake. Pour into in a 12-ounce Collins glass, and top with club soda. ","[Gin, Lemon, Peach]" 16530,"Roasted Root Vegetable Salad 18 red pearl onions, peeled 2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces 2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces 2 tablespoons extra-virgin olive oil 3/4 teaspoon herbes de Provence 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper One 5-ounce bag baby arugula 1 ripe pear, halved, cored, cut into thin wedges Apple Cider Vinaigrette, recipe follows 1/2 cup chopped walnuts, toasted 3 tablespoons apple cider vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve. In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 16531,"Coconut Yogurt with Gluten-Free Granola 1/2 cup gluten-free oats 1/3 cup raw pecans 1/4 cup raw almonds, skin on 3 tablespoons raw pepitas 3 tablespoons raw sunflower seeds 1/2 cup dried apricots, chopped 1/2 cup golden raisins 1/4 cup dried cranberries 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1 cup honey 1/2 cup maple syrup 1/3 cup cashew butter Zest of 1/3 lemon Zest of 1/3 orange 1 tablespoon pure vanilla extract 2 tablespoons sweetened shredded coconut Coconut Yogurt, recipe follows 8 ounces full-fat coconut milk 1 raw probiotic capsule Instructions: Preheat the oven to 300 degrees F. Toast the oats until slightly golden, 10 to 15 minutes.
Meanwhile, combine the pecans, almonds, pepitas and sunflower seeds, and set aside. Combine the apricots, raisins and cranberries, and set aside. Combine the cinnamon and cardamom, and set aside. (Keep the coconut separate from all other ingredients.) Combine the honey, maple syrup, cashew butter, lemon and orange zest and vanilla in a small saucepan; heat over medium heat, stirring, until homogeneous, and set aside.
Once the oats are toasted, add the nut and spice mixtures, and continue baking until the nuts are golden, stirring the mixture occasionally for even cooking. Add the coconut, and stir. Add the honey mixture, stir together to evenly coat and cook until the color has darkened to a medium caramel color, 20 to 30 minutes more, stirring every 5 minutes. Mix in the apricot mixture, and cook for 5 more minutes. Let cool. Store in an airtight container.
Serve the granola with the Coconut Yogurt. Blend the coconut milk and the contents of the probiotic capsule with an immersion blender. Place the mixture in a glass jar with a tight-fitting lid, and let incubate for 48 to 72 hours at 105 to 110 degrees F, either in the oven with the oven light on (oven off), in a warm location or in a yogurt maker. Refrigerate, and use as desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16532,"Roast Spring Lamb with Artichokes 8 medium fresh artichokes (or 8 jarred artichoke hearts, rinsed well and halved) 1/2 cup olive oil 6 (1-pound) lamb shanks, cut 1-inch thick 1 onion, finely chopped 6 garlic cloves, minced 1 1/2 cups lamb or beef stock Salt 1/4 pound finely chopped serrano ham Instructions: Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts. Preheat oven to 350 degrees F. Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes. Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm. ","[Rioja, Barolo, Syrah, Tempranillo]" 16533,"Clam Chowder 3 dozen medium clams 4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay 1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice 5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish Instructions: First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot. Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice. Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16534,"Sicilian Couscous with Shrimp 2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced) 1/4 cup and 2 tablespoons olive oil Salt and ground black pepper 1 small onion, diced, about 1/2 cup 1/4 teaspoon saffron 1 tablespoon tomato paste 1/4 teaspoon red pepper flakes, more if desired 2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below) 1/2 pound fresh small shrimp, peeled and deveined 1/2 pound calamari, cleaned and cut into rings 1/4 cup shelled almonds, ground in processor very fine Instructions: In a bowl mix the uncooked couscous with 1/4 cup olive oil and 1 teaspoon each of salt and pepper. Rub the couscous between your fingers to fully incorporate these ingredients. In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat. Add the onions and begin to cook them to a translucent stage. Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes. Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage. Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer. Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked. At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes. The shrimp will gently poach. Two minutes before serving add the calamari. Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish. Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein. Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells. Cook together for 20 minutes before straining out the shells and any other solids. Set the enriched stock aside and discard the shells. Keep warm to finish the couscous or cool and refrigerate promptly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16535,"Pea Salad with Basil and Pea Shoots 3 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1/4 teaspoon lmeon zest Juice from 1 large lemon 1 teaspoon capers plus 1 teaspoon caper brine Kosher salt and freshly cracked black pepper 1/3 to 1/2 cup extra-virgin olive oil Ice cubes, as needed Water, as needed 12 ounces snow peas, ends trimmed 12 ounces sugar snap peas, ends trimmed 1 1/2 cups frozen peas, defrosted 1 cup pea shoots or tendrils 1/2 cup basil leaves, torn into pieces Instructions: Make the vinaigrette: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, lemon zest and juice. Add the capers, caper brine and a pinch of salt and pepper, to taste. Slowly whisk in the olive oil. Taste and reseason, only if needed. Set aside. Prepare an ice bath. Fill a large bowl halfway with ice cubes and add some cold water. Put a colander squarely inside the ice bath. The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath.
Blanch the peas: Bring a medium pot of water to a boil over medium heat. Add salt until the water tastes like seawater. Add the snow peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath. Bring the water back up to a boil. Add the sugar snap peas and cook until crisp-tender, about 1 minute. Use the strainer to remove the peas and plunge them into the colander inside the ice bath. Allow them to sit in the ice water to assure they have cooled thoroughly. Discard the blanching water. Finish: Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface. Use another kitchen towel to gently pat them dry. Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve. Assemble: Toss the sugar snap peas, snow peas and defrosted peas with a sprinkle of sugar, the vinaigrette and some salt and pepper. Mix in the pea shoots and basil leaves and pea shoots. Drizzle with olive oil and taste for seasoning. Transfer the salad to a platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16536,"Peanut Butter Breakfast Bread Pudding Crisco? Original No-Stick Cooking Spray 2 large eggs 1/2 cup milk 1/2 cup sugar 1 tsp. vanilla extract 1 tsp. ground cinnamon 1/2 cup Jif? Extra Crunchy Peanut Butter 6 slices bread 1/2 cup raisins Yogurt with fruit Instructions: HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray. BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed. CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan. BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool. SERVE warm, spooned into bowls and topped with fruit yogurt. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 16537,"Veal Milanese with Arugula Salad and Roasted Maitake Mushrooms 3 cups maitake mushrooms, separated into small pieces Olive oil, for roasting and shallow-frying
Kosher salt and pepper Kosher salt and pepper
4 (1 1/2-inch-thick) bone-in veal chops, Frenched, chine bone removed
Flour, for dredging
4 large free-range organic eggs
1 cup fine dry bread crumbs
1 cup panko bread crumbs or homemade coarse bread crumbs
1/2 cup finely grated Parmigiano-Reggiano cheese
A little freshly grated nutmeg
2 lemons, halved and caramelized, or cut into wedges
Arugula Salad with Sage and White Balsamic Vinaigrette, recipe follows 1 small clove garlic, pasted 2 or 3 leaves fresh sage, very thinly sliced or mashed together with the garlic using a mortar and pestle
1 small shallot, grated (about 1 1/2 tablespoons)
1 tablespoon fresh lemon juice
2 tablespoons white balsamic vinegar
2 teaspoons light honey (such as acacia)
1/3 cup EVOO
Salt and pepper
Salt and pepper 5 ounces arugula, baby kale, or a combination (6 cups)
1 pint cherry or grape tomatoes, halved
Instructions: Preheat the oven to 400 degrees F. Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes. Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper. Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third. When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven. In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat. Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven. Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet. In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 16538,"Cheesy Pretzel Dumplings Nonstick cooking spray, for the baking sheet One 13.8-ounce tube refrigerated pizza dough, such as Pillsbury
6 ounces processed cheese, such as Velveeta, cut into twenty-four 1/2-inch squares
2/3 cup baking soda Pretzel salt, or other coarse salt, for topping Spicy mustard, for dipping Instructions: Position an oven rack to the top third position and preheat to 450 degrees F. Coat a baking sheet with nonstick cooking spray. Press and stretch the dough into an 11-by-16-inch rectangle. Cut the rectangle into twenty-four 2 1/2-inch squares.
Put a piece of cheese in the center of a square. Pinch two opposing corners of the dough together over the cheese. Do the same with the other two corners to create a bundle. Pinch the folded sides together to secure the cheese. Repeat with the remaining dough and cheese.
Heat 6 cups water in a medium saucepan and over high heat. Whisk in the baking soda and bring to a boil. Working in batches, boil the dumplings 30 seconds. Transfer them to the prepared baking sheet seam-side up and quickly sprinkle with salt.
Bake the dumplings, rotating halfway through, until dark brown, about 10 minutes. Serve with spicy mustard. ","[Chardonnay, Riesling, Gewrztraminer, Gavi]" 16539,"Molasses Black Pepper Cure 1 cup salt 3/4 cup sugar 2 ounces molasses 2 tablespoons coarse ground black pepper 1 pound pork belly Instructions: In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy. ","[Rhone Blends, Bourbon Barrel Aged Red Wines, Port]

" 16540,"Wild Rice Pilaf 1 box long-grain white and wild rice blend (recommended: Uncle Ben's) 2 tablespoons dried cranberries 3 tablespoons sliced green onion 2 tablespoons slivered almonds, toasted Instructions: Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16541,"Peppermint Ice Cream Pops 1 1/2 cups white chocolate chips (one 12-ounce bag) 2 teaspoons coconut oil 4 drops Christmas red gel food coloring
1 pint mint chocolate chip ice cream, softened until scoopable
4 peppermint candies, finely crushed
Instructions: Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil. Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food coloring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes.
Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes.
Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight.
Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16542,"California Caesar Salad *1 egg yolk 1/2 lemon, juiced 1 tin anchovies 1 tablespoon chopped garlic 1/2 cup olive oil 1/2 cup canola oil 1 tablespoon Dijon mustard 1 teaspoon sea salt 1 teaspoon cracked black pepper 1 bag romaine hearts, rinsed, patted dry and chopped (3 heads of hearts) 2 avocados, pitted, peeled and sliced 5 slices bacon, cooked crisp and crumbled 1/2 pound jumbo lump crabmeat 1 loaf focaccia bread, cubed 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees F. For the dressing: In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine. For the salad: Combine all the salad ingredients and toss with dressing until evenly coated. For the croutons: Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy. Serve salad with croutons on top. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 16543,"Grilled Tuna with Caramelized Onions, Cinnamon and Mint 2 tablespoons extra-virgin olive oil 2 large onions, halved and thinly sliced 1 tablespoon sugar 2 cinnamon sticks Pinch red pepper flakes Kosher salt and freshly ground black pepper 1/4 cup red wine vinegar 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley, plus whole leaves for garnish 4 tuna steaks, 1 1/2-inches thick 2 tablespoon canola oil Instructions: Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving. Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side. Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16544,"Fried Red Tomato Sandwich Vegetable oil, for frying 1 large egg
1/4 cup ground cornmeal
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper 1 firm large heirloom tomato, cut into 1/4- to 1/2-inch slices 2 slices white sandwich bread
2 tablespoons mayonnaise Handful fresh basil leaves
Instructions: Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot. Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix. Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side. Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16545,"Spiced Plantain Chips with Mint Garlic Sauce 3 cloves garlic 1 cup mayonnaise
1/2 jalapeno, with seeds
1/2 cup packed fresh mint leaves 1/4 cup packed fresh cilantro leaves 1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon white vinegar
Vegetable oil, for frying 2 tablespoons salt
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Freshly ground black pepper 6 green plantains
Instructions: For the garlic sauce: Puree the garlic in a food processor. Add the mayonnaise, jalapeno, mint, cilantro, salt, lime juice and vinegar; process until smooth. For the plantains: Fill a large heavy-bottomed pot with 2 inches of oil and heat to 350 degrees F. Combine the salt, smoked paprika, cumin, cayenne, and black pepper to taste in a small bowl; mix to blend. Trim the ends of the plantains with a paring knife. Score the skins lengthwise in a few spots, then peel. Slice the plantains lengthwise into thin planks, about 1/8-inch thick. Fry in batches until golden brown, 5 to 8 minutes. Drain on a paper towel-lined plate, then toss with the spice mixture. Serve the chips with the dipping sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 16546,"Shrimp with Feta Cheese 1 cup sliced onions 3 tablespoons olive oil 3 tomatoes, peeled, seeded and chopped 1/3 cup dry white wine 3 tablespoons minced fresh parsley 1 tablespoon minced garlic Salt and pepper 1 pound large shrimp, shelled and deveined 8 ounces crumbled Feta cheese Instructions: In a skillet cook the onions in the olive oil over moderate heat, stirring occasionally, until soft. Add the tomatoes, wine, parsley, garlic and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes. Let cool. Stir in shrimp. Preheat oven to 450 degrees F. Spoon the tomato and shrimp mixture into a gratin dish, top with the feta and bake for 10 minutes, or until mixture is bubbling and shrimp are cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16547,"Champagne Poached Chicken with Grape Salad 2 tablespoons butter 1 large shallot, finely chopped 1 (750-ml) bottle Champagne 1 tablespoon freshly chopped parsley leaves, plus more for garnish 2 teaspoons lemon juice 1 1/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry 1/2 cup heavy cream 1 tablespoon white sauce mix (recommended: Knorr) Grape Salad, recipe follows 1 cup coarsely chopped red seedless grapes 1 tablespoon freshly chopped parsley leaves 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 2 scallions, sliced Salt and freshly ground black pepper Instructions: In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes. Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer. Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside. Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly. To serve chicken, spoon sauce over top and garnish with parsley and grape salad. Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken. ","[Bubbly sparkling wines such as Champagne, Cava, Prosecco]

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

recipe: Herbed Goat Cheese and Pear Tartlets 1 1/2 cups all-purpose flour 1/4 cup cold unsalted butter, cut into small" 16548,"Pasta With Zucchini and Ham Kosher salt 10 ounces gemelli or cavatelli pasta 1 medium zucchini 3 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced Pinch of red pepper flakes 2 medium tomatoes, cut into chunks 1/4 pound thinly sliced Black Forest ham, cut into strips Freshly ground pepper 1/3 cup crumbled goat or feta cheese 3 tablespoons chopped fresh parsley 6 fresh mint leaves, torn Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water. Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16549,"O' Choco Cafe Cake - Semi-Homemaker Recipe Pint coffee ice cream Pint chocolate ice cream Pint vanilla ice cream 20 chocolate cookies (recommended: Oreo) 1/2 cup soft butter Cooking spray Whipping topping, optional 1/2 to 1 teaspoon coffee liqueur, optional Instructions: Set the ice cream out on counter for about 30 to 45 minutes to soften, but not melt. Crush the cookies in a food processor along with the butter. Spray a 9 by 5-inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan. The paper should fall over the sides of pan. Press the crushed cookies into the bottom of the pan to make a thick layer. Do not allow the cookies to go up the sides. Layer the ice cream in the order you prefer. (I usually do coffee, chocolate, and then the vanilla.) Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer. Fill the pan with the last layer so that the ice cream is level with the sides of the pan. Cover with plastic wrap and place in the freezer until the ice cream is firm and solid, at least 5 to 6 hours. (I usually start this in the morning to serve as a dessert after dinner.) Once the ice cream is firm and solid remove the plastic wrap. Dip pan into warm water to make it easy to remove, but do not let water get inside the pan. Invert onto a decorative plate, using the waxed paper to ease the cake out of the pan. Remove the waxed paper and serve. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 16550,"Mashed Sweet Potatoes 3 pounds sweet potatoes, peeled and cut into chunks 1/2 stick butter 1 banana, sliced 1 orange, zested and juiced 1 cup chicken stock 1/2 cup brown sugar 1/2 teaspoon grated nutmeg Salt and pepper Instructions: Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16551,"Curried Chicken Salad 4 cups 1-inch dice poached chicken breast 1/2 cup plus 2 tablespoons minced red onion 1 tablespoon minced fresh coriander (cilantro) 4 teaspoons golden raisins 1 tablespoon vegetable oil 1 tablespoon Madras style curry powder 1 cup prepared or homemade mayonnaise 2 tablespoons freshly squeezed lime juice 1 tablespoon Major Grey's mango chutney, chopped 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional 2 cups lettuce or 4 medium pita breads Instructions: In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool. In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16552,"Garlicky Creamed Corn and Spinach 2 tablespoons butter 4 ears corn, kernels scraped from cob 2 large cloves garlic, finely chopped Salt and freshly ground black pepper 1/2 cup heavy cream Freshly grated nutmeg, to taste 2 bundles fresh farm spinach, about 1/2 pound trimmed weight, chopped Instructions: Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16553,"Rice and Peas 1/2 cup kidney beans 1 teaspoon chopped fresh ginger
1/4 teaspoon chopped Scotch bonnet
1/2 small onion
2 cloves garlic 2 green onions
1 cup rice
1/2 cup coconut milk
1 tablespoon butter
1 teaspoon diced pimiento
1 sprig fresh thyme
Kosher salt
Instructions: In a saucepan, boil beans in water until soft, about 1 hour. In a blender put the ginger, Scotch bonnet, onion, garlic and green onions. Add 12 ounces water and blend. Add this to the pan with the softened beans. Add the rice, coconut milk, butter, pimiento, thyme and salt. Bring to a boil and cover. Reduce heat to a low simmer. Cook until rice is tender and fluffy. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16554,"Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli 1 red bell pepper fine diced 2 each lapchong, fine diced (may substitute with sausage) 2 cups cooked sushi rice 1/4 cup chopped scallions 1/4 cup chopped cilantro 1 tablespoon oyster sauce 12 each medium sized squid tubes Salt, to taste 1 tablespoon cl powder (Korean or ancho) Canola oil to cook 2 tablespoons minced garlic 2 each serrano chiles, minced 1 tablespoon rinsed, minced fermented black beans 1 tablespoon minced ginger 2 tablespoons rice wine vinegar 2 egg yolks 1 cup canola oil Salt and black pepper to taste Instructions: Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, saute the pepper and lapchong until soft, about 4 minutes. Fold in rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off. Oil the grill and season the tubes with salt and cl. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one inch pieces, like sushi. Saute garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in refrigerator. PLATING Fill a small dish with the aioli and arrange the 'sushi' around the dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 16555,"Chicken and Dumplings 1 small chicken (about 1 1/2 pounds), cut into 8 pieces, skin removed 1 1/2 cups water 1 teaspoon salt 1/2 celery stalk, diced 1 cup all-purpose flour 1/4 cup chopped onion 1 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1 tablespoon vegetable shortening 1/2 cup skim milk Instructions: Chicken: Place chicken in a stockpot or large saucepan. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls. Dumplings: Combine flour, baking powder, and salt in a bowl. Cut in the shortening. Add milk to make a stiff dough and knead until incorporated. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares, or diamonds. Add to chicken and stock as directed above. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 16556,"Tempura Shrimp with Wasabi Cream Dipping Sauce 1 (8.2 oz) package SeaPak? Tempura Shrimp 1/3 cup sour cream 1/4 cup mayonnaise 2 teaspoons wasabi powder 1 teaspoon lime juice Instructions: STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks. PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes. SERVE shrimp immediately with cold wasabi cream dipping sauce. Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple – use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 16557,"BBQ Chicken Fried Steak with White Gravy 1 1/2 cups plus 3 tablespoons all-purpose flour Kosher salt and freshly cracked black pepper 3 large eggs, beaten 1/2 cup rice flour 1 tablespoon instant coffee or espresso powder 1/2 cup crushed BBQ chips Olive oil, for cooking 1 pound cube steak 4 tablespoons unsalted butter 2 1/2 cups whole milk 1/2 cup buttermilk 1/2 cup finely chopped fresh parsley 1/4 cup finely chopped fresh chives Instructions: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside. Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F. Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet\u2014they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm. To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 16558,"Polenta Cookies 1 1/2 cups polenta, stone-ground grits or coarse cornmeal, plus additional as needed 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter 2/3 cup sugar 2 large eggs plus 1 large egg yolk 1/2 teaspoon vanilla extract Instructions: In a bowl, mix together the polenta, flour, baking powder and salt. In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms. Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.) Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes. Polenta cookies can be stored in an airtight container for up to 3 weeks. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 16559,"Tapenade and Asiago Crostini Day-old sourdough baguette 1 garlic clove, peeled and halved 1/4 cup olive oil 1/2 pound aged Asiago, thinly sliced 1/2 cup Olive Tapenade, store bought 1 teaspoon fresh lemon thyme leaves Instructions: Preheat oven to 350 degrees F. Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove. Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves. Serve immediately ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16560,"Grilled Holiday Honey Ham 1 (12 to 14-pound) fully-cooked, bone-in ham, preferably shank-end 2 tablespoons light brown sugar 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons ground ginger 1 teaspoon mustard powder 1 teaspoon ground cinnamon 1 stick (1/2 cup) butter 3 tablespoons chopped fresh thyme leaves 3/4 cup honey 1/4 cup apple cider vinegar Instructions: Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet. Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor. Preheat your charcoal grill to 300 degrees F for indirect heat. Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours. Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16561,"Grapefruit-Jalapeno Mignonette 2 cups freshly squeezed ruby red grapefruit juice (2 to 3 grapefruit) 1 cup rice wine vinegar 2 jalapenos
Instructions: Stir together the grapefruit juice and vinegar. Slice the jalapenos in half and remove the seeds. For a less spicy version, also remove the ribs and pith. Using a cheese grater over a plate, grate the jalapeno halves (with the outside of the pepper facing up) into fine mince, being sure to save the pepper juice as well. Grate the peppers until just the outer skin is left; discard the skin. Add the grated peppers and their juice to the vinegar mixture. Chill and serve ice cold with your favorite oysters. ","[Riesling, Gewrztraminer, Gavi, Vermentino]" 16562,"Stir-Fried Bean Curd with Ground Pork and Oyster Sauce 1/2 pound ground pork 1 egg, beaten 1 tablespoon plus 2 teaspoons cornstarch 1/2 teaspoon five-spice powder 1/2 cup finely minced scallions 1 tablespoon sugar 3/4 teaspoon sesame oil 1 tablespoon vegetable oil 1/2 cup finely minced red pepper 1/2 teaspoon finely minced hot green cl 4 teaspoons finely minced garlic 4 teaspoons finely minced ginger root 1 cup chicken stock 2 tablespoons thin soy sauce 2 tablespoons oyster sauce 1 pound firm bean curd, cut in 3/4-inch cubes, at room temperature Instructions: Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve. Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green cl, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up. Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]

" 16563,"Spaghetti with Summer Squash and Tomatoes Kosher salt 1 zucchini, sliced into thin rounds 1 summer squash, sliced into thin rounds 1 pint cherry tomatoes 1/2 onion, finely chopped 1 garlic clove, chopped 1 tablespoon chopped fresh oregano leaves 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 pound spaghetti Instructions: Bring a large pot of salted water to a boil over high heat for the spaghetti. Preheat the oven to 400 degrees F. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente. To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed. ","[Sangiovese, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16564,"Basic Vinaigrette 1/4 white wine, champagne or aged sherry wine vinegar 2 teaspoons Dijon mustard 1 teaspoon kosher salt plus more to taste Freshly ground black pepper, to taste 2/3 to 3/4 cups extra-virgin olive oil Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to a week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 16565,"Donabe Seafood Soup with Udon Noodles One 4-inch square kombu (about 3 ounces), wiped with a damp paper towel to remove any sand 1 cup bonito flakes 1 tablespoon vegetable oil One 1-inch piece ginger, sliced into thin matchsticks 1 scallion, trimmed and cut into 2-inch pieces 4 medium leaves napa cabbage, cut into 2-inch pieces (about 4 cups) 1/4 cup mirin, plus more for seasoning 3 tablespoons light soy sauce, plus more for seasoning 2 packages fresh udon noodles (about 15 ounces), each package broken into quarters 6 ounces assorted mushrooms, such as enoki, oyster and shiitake, trimmed, large mushrooms sliced into bite-size pieces on the bias One 6-ounce piece snapper fillet, cut into 2-inch-wide slices 4 shell-on large shrimp (about 4 ounces), deveined 4 littleneck clams, scrubbed 1 small bunch flat garlic chives (about 4 ounces), trimmed and cut into thirds 1 teaspoon toasted sesame oil Instructions: To make the dashi, fill a medium saucepan with 4 cups of cold water. Add the kombu and bring to a boil over medium-low heat, carefully skimming off and discarding any white foam that might bubble up using a large spoon or ladle, about 15 minutes. Once at a boil, turn off the heat and let sit for 5 minutes. Remove the kombu and bring the liquid back to a boil over medium heat. Turn off the heat and add the bonito flakes. Let the bonito flakes soak for 15 minutes. Strain the dashi through a fine-mesh strainer, pressing down with a rubber spatula to extract all the liquid. Discard the bonito flakes. (The dashi can be used immediately or cooled completely before storing in an airtight container for up to 5 days.) Heat the vegetable oil in a large donabe over medium heat. Add the ginger and scallions and saut until the scallion whites are golden brown, about 2 minutes. Add 1 1/2 cups of the dashi and the napa cabbage. Raise the heat to medium high and bring to a simmer. Meanwhile, mix the mirin and soy sauce in a small bowl. Set aside. Once the dashi is at a simmer, add the udon in an even layer. Carefully arrange the mushrooms, snapper, shrimp, clams and garlic chives in an even layer on top of the udon. You may need to nestle in and overlap some of the ingredients, such as the garlic chives and mushrooms, but take care not to overlap the snapper pieces too much or they may not cook evenly. Pour in the mirin-soy mixture and remaining dashi. Bring to a full simmer. Cover and let cook until the shrimp are pink, the clams are open and everything is cooked through, 5 to 7 minutes more. Carefully remove the lid and drizzle in the sesame oil. Transfer to the donabe to a trivet on the table. Divide among bowls and enjoy while warm. Season with additional mirin and light soy sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 16566,"10-Minute Ice Cream Pops 8 ounces semisweet chocolate 1/2 cup refined coconut oil (see Cook's Note) 1/4 teaspoon pure vanilla extract, optional 2 round cardboard pints of your favorite ice cream Instructions: Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside. Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 16567,"Vegetable Tortilla from Murcia 1 small Japanese or Chinese eggplant (about 6 ounces), peeled and diced 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 green bell pepper, seeded and chopped 1 small zucchini, cut in half lengthwise, seeded, and diced 1 large ripe tomato (1/2 pound), peeled, seeded, and chopped 1 tablespoon chopped fresh parsley Salt and freshly ground pepper 8 eggs Instructions: Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil. Bake 15 minutes, until softened and browned. Remove from the heat. Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper. Cook, stirring, until they soften and begin to color, about 10 minutes. Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes. Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Taste and adjust seasonings. Preheat the broiler. Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste. Turn the heat in the pan to medium-high and pour in the eggs. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture. When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat. Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter. Cut into wedges and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 16568,"Homemade Sausage Lasagna 1/4 cup extra-virgin olive oil 1/4 pound pancetta, diced 2 large Spanish onions, diced Kosher salt 4 large cloves garlic, smashed and chopped
4 28-ounce cans whole San Marzano tomatoes Kosher salt 1 1/2 1-pound boxes lasagna noodles 1/4 cup extra-virgin olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed 2 pinches red pepper flakes 1 12-ounce package cremini mushrooms, stemmed and sliced
1 zucchini, halved lengthwise and cut 1/4 inch thick diagonally 2 cups ricotta cheese 2 cups grated parmigiano-reggiano cheese 2 large eggs 6 to 7 fresh basil leaves, thinly sliced 1 pound grated mozzarella cheese (about 4 cups) Instructions: Make the sauce: Coat a large saucepot with the olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; 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 scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way. Make the lasagna: Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.
Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook, stirring, until brown and crumbly. Remove from the pan and drain on paper towels.
Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.
In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.
Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil. Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.
","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 16569,"Eggnog Cookies 3 large egg yolks 1 teaspoon vanilla extract 1 cup confectioners' sugar 1 tablespoon unsalted butter, softened 2 tablespoons heavy cream 2 tablespoons dark rum 2 tablespoons granulated sugar 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper Zest of 1 lemon Zest of 1 orange 1/2 cup granulated sugar 2 1/4 cups all-purpose flour 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 sticks (16 tablespoons) unsalted butter, softened 1/2 cup granulated sugar Instructions: Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
Preheat the oven to 350 degrees F and line two baking sheets with parchment.
Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
Drizzle each cookie with the caramel and top with the dusting sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16570,"Carrot Cake with Cream Cheese Icing 1 cup unsalted butter, plus 1 tablespoon for cake pan 2 cups sugar 1 teaspoon ground cinnamon 4 eggs 1 1/2 cups grated carrot 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan 3 teaspoons baking powder 1/2 teaspoon salt 1/3 cup hot water 10 ounces finely chopped fresh pineapple, or tinned (well drained) 1/2 cup unsalted butter, room temperature 1/2 pound cream cheese, room temperature 2 cups icing sugar 1 tablespoon lemon juice Instructions: For the cake: Preheat the oven to 375 degrees F. In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple. Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour. Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely. For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice. Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish. Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 16571,"Crispy Pasta Cake with Red Pepper and Mozzarella Salad Salt water for pasta 1 pound angel hair pasta 1 teaspoon plus 1/4 cup olive oil Red Pepper Mozzarella Salad, recipe follows 9 cups loosely packed baby spinach 8 cups mixed young green lettuces 3/4 cup jarred roasted red peppers, cut into bite-size pieces 1 1/2 cups diced fresh mozzarella (1/2-inch dice) About 1/2 cup your favorite salad dressing Instructions: Preheat oven to 200 degrees F. Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil. In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed. Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad. Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 16572,"Creole Crabcakes 1 pound jumbo lump crabmeat 4 cloves garlic, minced and roasted in olive oil 4 ounces mayonnaise Pinch chopped fresh tarragon leaves Pinch fresh chopped thyme leaves Dash seafood seasoning (recommended: Old Bay) Salt and freshly ground black pepper Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs) Olive oil Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows Remoulade, recipe follows Thyme sprigs, for garnish 5 Idaho potatoes, peeled and chopped 1 cup hot cream 4 ounces melted butter 1 to 2 ears corn, shucked and kernels removed from cob 2 tablespoons oil Salt and freshly ground black pepper Chipotle-Honey Puree, to desired spiciness, recipe follows 1 (4 oz) can chipotle in adobo 1/4 bunch cilantro leaves 2 to 3 cloves garlic Honey, to taste 2 to 3 shallots, peeled and roughly chopped 1/2 cup roughly chopped cornichons 1 tablespoon capers 1/4 teaspoon cayenne pepper 1 cup mayonnaise 1 tablespoon brandy Salt and freshly ground black pepper Instructions: Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme. Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks. Puree all ingredients in a blender. Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 16573,"Stuffed Bloody Mary 16 ounces celery juice 4 ounces tomato juice
Lemon wedges, for rimming and garnish Celery salt, for rimming 16 ounces tomato juice
8 ounces vodka
2 tablespoons prepared horseradish
1 tablespoon whole-grain mustard
8 dashes hot sauce, such as Tabasco 8 dashes Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lemon
Celery stalks with leaves, for garnish Instructions: Special equipment: silicone ice molds for making long, thin ice cubes/sticks For the celery-tomato ice cubes: Combine the celery juice and tomato juice in a pitcher. Pour into silicone ice molds for making long, thin ice cubes. Transfer the molds to the freezer until the ice cubes are frozen. Put 4 highball glasses in the freezer until well chilled. For the bloody Mary: Wet the rim of each highball glass with a lemon wedge. Put some celery salt on a plate and crust the rim of each glass with it. Combine the tomato juice, vodka, horseradish, mustard, hot sauce, Worcestershire sauce, black pepper and lemon juice in a pitcher and stir. Pour into the rimmed glasses, add one long ice cube to each and garnish with a celery stalk and lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16574,"Orange and Maple Roasted Butternut Squash 1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons pure maple syrup Zest and juice of 1 orange 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash. Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16575,"Asian Mushroom Soup 2 tablespoons vegetable oil 4 garlic cloves, thinly sliced 1 (2-inch piece) fresh ginger, peeled and thinly sliced 2 quarts reduced-sodium chicken broth 3 tablespoons soy sauce 2 tablespoons fish sauce, optional 2 portobello mushrooms, caps peeled, cleaned and thinly sliced 5-ounces cremini mushrooms, thinly sliced 10 small shiitake mushrooms, cleaned and left whole Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced 2 good handfuls snow peas 1 small bunch scallions, thinly sliced Dark sesame oil Instructions: Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 16576,"Quinoa Chocolate Chip Cookies 1/4 cup raw white quinoa 1/2 cup (1 stick) unsalted butter (organic and grass-fed preferred), melted and cooled
1 cup coconut sugar
1 teaspoon pure vanilla extract
1 large egg plus 1 egg yolk, at room temperature
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup bittersweet chocolate chips
Instructions: Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely. Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]

" 16577,"Bourbon-Mango Pulled Pork 2 bay leaves 4 pounds boneless pork sirloin 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon crumbled dried oregano 1/2 cup fresh cilantro, chopped 1/4 cup lime juice 1/4 cup orange juice 1/4 cup seasoned rice vinegar 1 ripe mango, peeled and diced 1 jalapeno pepper, very thinly sliced 1/2 medium head green cabbage 1/2 small red onion, thinly sliced into 1-inch strips Salt, for sprinkling 2 ripe mangos, peeled and roughly chopped 3 tablespoons bourbon whiskey 2 teaspoons honey 1 teaspoon chipotle chili powder 3 cups barbeque sauce (not hickory flavor) Toasted sandwich buns or rolls, for serving Instructions: For the slow cooker pork: Place the bay leaves in the bottom of a slow cooker and place the pork on top. Sprinkle the pork evenly with the cumin, garlic powder, salt, cinnamon, coriander and oregano. Pour 2 cups water around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 8 to 10 hours. Turn the meat after it has cooked for 4 to 5 hours. When the pork is tender, remove from the slow cooker and shred with two forks. Use the cooking liquid as needed to moisten the meat.
For the mango-jalapeno slaw: Toss together the cilantro, lime juice, orange juice, rice vinegar, mangoes, jalapenos, cabbage, onions and sprinkle of salt gently and marinate in the refrigerator, at least 1 hour.
For the sauce: Place a large saucepan over medium-high heat and add the mangoes. Using a potato masher, smash the mangoes into a thick chunky paste and cook until the mangoes have reduced and darkened slightly, about 5 minutes.
Add the whiskey, honey and chipotle powder and stir to blend. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, 2 to 3 minutes, allowing the alcohol in the bourbon to cook off. Stir in the barbeque sauce and remove from the heat.
Gently stir the pork into the mango barbeque sauce, taking care not to break up the tender pork too much. It's desirable for each sandwich to have some chunks of meat that are identifiable as pork. Heat the pork until warmed through. Top the pork with the Mango-Jalapeno Slaw and dig in! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 16578,"Moroccan Lamb Tagine Good olive oil 6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Steamed Couscous, recipe follows, for serving 4 tablespoons (1/2 stick) unsalted butter 2 cups chopped yellow onions (2 onions)
3 cups good chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
2 cups couscous (12 ounces)
Instructions: Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with Steamed Couscous. Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot. ","[Syrah, Grenache, Tempranillo, Barbera]" 16579,"cl con Carne 1 pound ground beef Salt, to taste Pepper, to taste 1 teaspoon garlic powder 1 teaspoon cumin 1 bay leaf 1 cup water 1/8 cup cl powder Instructions: Brown the ground beef and add the salt, pepper, garlic powder, cumin and bay leaf. Continue cooking meat in its own juices. If meat dries up add a little water. Next, begin adding the cl powder. Add water and let simmer for a short while. If you desire to add beans to your cl you should add cooked pinto beans now. Serve in bowls and garnish with cheese and onions and hot flour tortillas or crackers. This cl may also be served over enchiladas or tamales or added into cl con Queso. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16580,"Chocolate Peanut Butter Pudding Pie 1/2 cup granulated sugar 3 large egg yolks, beaten 2 tablespoons cornstarch 1/8 teaspoon kosher salt 3 cups whole milk 1 cup smooth natural peanut butter One 9-inch prepared chocolate graham cracker crust 1 cup heavy cream 2 tablespoons confectioners' sugar 2 tablespoons chopped roasted peanuts, for garnish 2 tablespoons mini chocolate chips, for garnish Instructions: Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl. Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours. When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form. To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 16581,"Pretzel Stuffing 10 heaping cups cubed pretzel rolls One 16-ounce package bacon, cut into 1/2-inch pieces 1 medium onion, chopped
4 celery ribs, chopped
Kosher salt and freshly ground black pepper 1 1/2 cups chicken broth
1/2 cup beer
1/4 cup Dijon mustard
2 tablespoon honey
2 large eggs
Nonstick cooking spray or butter, for greasing the casserole dish 1/2 cup chopped fresh parsley
Instructions: Preheat the oven to 200 degrees F. Spread out the pretzel cubes on baking sheets and bake, flipping cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375 degrees F. Fry the bacon until crisp in a large saute pan. Remove to a paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.
Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion/celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top; bake until set and golden, about 40 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 16582,"Bonz of the Dead: Ossa dei Morti 1/2 cup hazelnuts 3/4 teaspoon anise seeds 1 1/4 cups granulated sugar 1/4 cup unsalted butter, at room temperature Zest of 1 lemon 2 egg whites, at room temperature 1 teaspoon vanilla extract 2 cups unbleached all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground black pepper Pinch ground cloves Pinch kosher salt Powdered sugar, for dusting Instructions: Preheat the oven to 300 degrees F. Toast the hazelnuts on a sheet pan until lightly golden-brown, 15 to 20 minutes. Lightly toast the anise seeds either in the oven or on the stove in a saute pan over medium heat constantly shaking the pan, 3 to 4 minutes. Remove the seeds from the pan, allow to cool, and set aside.
Grind the hazelnuts in a food processor pulsing until it looks like coarse cornmeal. Place in a bowl and set aside. Grind the anise seeds in a small spice grinder until the seeds are half their size, and place in the bowl with the nuts.
In the bowl of a stand mixer with a paddle attachment, cream the sugar, butter and lemon zest until light and fluffy, 3 to 4 minutes. Add the egg whites and vanilla and mix on low speed until incorporated, 1 to 2 minutes.
Working in the bowl with the ground hazelnuts and anise, add the flour, cinnamon, black pepper, cloves and salt and mix with your hands to combine. Add the dry mixture to the wet mixture in the stand mixer on low speed until a smooth ball of dough forms, 1 to 2 minutes. Remove the dough from the bowl and flatten slightly. Wrap the dough in plastic wrap and chill for 30 minutes.
Divide the cold dough into 8 even pieces. Roll each piece into a rope approximately 15- by 18-inches long by about 1/2-inch thick. Cut the ropes into 5 cookies or for super long bonz, roll each log 8-inches long.
Place the bonz on a lined baking sheet and allow to sit uncovered in a dry place, 1 to 2 hours or up to overnight. This helps them become super dry and ready for baking. Place the bonz in a preheated 350 degree F oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and allow to cool completely on a wire rack. Dust these babies with powdered sugar before serving.
The bonz can be stored in an odor free airtight container for up to 1 week - if they last that long! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16583,"Chocolate Chippy Crunch Souffle 1 tablespoon unsalted butter 8 tablespoons granulated sugar 6 ounces semisweet chocolate, broken into 1/2-ounce pieces 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces 4 large egg yolks 1/4 cup heavy cream 8 large egg whites 3 Deep Dark Chocolate Fudge Cookies, chopped into 1/2-inch pieces 1/2 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees . Lightly coat the inside of each souffle cup with the butter. Sprinkle the inside of each cup with 1 1/2 teaspoons granulated sugar. Set aside until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes. Remove from the heat and stir until smooth. Transfer the chocolate to a large stainless steel bowl. Use a whisk to stir in the egg yolks and heavy cream until thoroughly combined. Set aside. Place the egg whites on the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Add the remaining sugar and continue to whisk on high until stiff peaks form, about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber spatula to fold about 1/4 of the whipped egg whites into the melted chocolate mixture, then fold in the remaining egg whites. Evenly divide the souffle mixture into the prepared souffle cups (about 4 heaping tablespoons), filling them to 1/2-inch below the rim of the cup. Evenly divide and sprinkle the cookie pieces and chocolate chips over the tops of the souffle mixture. Place the souffles on the center shelf of the preheated oven. Bake until a toothpick inserted in the center comes out clean, about 22 to 26 minutes. Remove from the oven and serve immediately. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 16584,"Chicken Parmesan Bruschetta 1 large French baguette, sliced into 18 diagonal pieces and toasted 2 cups Bertolli? Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce 1 bunch fresh basil 1 lb. breaded and cooked chicken cutlets or tenderloins, cut into thin slices 12 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices Instructions: Preheat oven to 425 degrees. Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves. Also terrific with Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 16585,"Red Snapper Olive oil 2 (6 ounce) red snapper filets, scaled but skin on 1 large tomato, or 2 plum tomatoes, cut into 1/4inch thick slices Salt and pepper Fresh basil, mint or dill leaves Instructions: Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper. Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16586,"Beef Steaks with Sweet Soy Drizzle 2 beef Strip Steaks Boneless, cut 1 inch thick (about 8 ounces each) 1 tablespoon minced fresh ginger 3 tablespoons brown sugar 2 tablespoons rice vinegar 2 tablespoons reduced-sodium soy sauce 1 package (14 to 16 ounces) frozen broccoli florets (4 to 5 cups) Instructions:

1. Rub beef steaks evenly with ginger. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 2) Meanwhile, combine brown sugar, soy sauce and vinegar in small bowl, stirring until sugar dissolves. Reserve 2 tablespoons mixture for serving. Prepare broccoli according to package directions; drain. Toss with remaining soy mixture. Keep warm. 3) Carve steaks into slices. Drizzle reserved 2 tablespoons soy mixture over beef. Serve with broccoli. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 16587,"Tabouleh Salad 2 cups hydrated bulgur wheat 1/2 cup chopped fresh parsley 1/2 cup tomato, peeled, cored and diced 1/4 cup chopped green coriander 2 tablespoons chopped fresh mint 4 ounces virgin olive oil 4 ounces fresh lemon juice Salt and pepper Instructions: Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16588,"Roast Beef and Wild Mushroom Hash 2 russet potatoes, peeled, diced 1/4 cup olive oil 1 large Spanish onion, peeled and diced 1/4 pound shiitake mushroom caps, julienned 2 pounds top round of beef, cut into 1/2-inch cubes 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon chili pepper puree (ancho, new mexico or california) 1/2 cup fresh plum tomato dice, seedless 2 tablespoons chopped cilantro 1/2 cup sugar snap peas, blanched and julienned Instructions: ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16589,"Chicken Liver Mousse 3 tablespoons unsalted butter 1 medium yellow onion, chopped
   3 sprigs fresh thyme
   1 pound chicken livers, cleaned
   1 teaspoon kosher salt
   1/4 teaspoon ground white pepper
   1/2 cup brandy
   1/2 cup heavy cream
   Toasted baguette slices, for serving Sliced pickled red onions, for garnish
   Instructions: Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes. Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool. Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl. In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes. Serve the mousse with toasted baguette slices and garnish with pickled onions. ","[Burgundy, Pinot Gris, Barolo, Tempranillo]" 16590,"Peach Cobbler Crumble 1 stick unsalted butter, room temperature, cut into 8 pieces Vanilla ice cream or whipped cream, for serving 1/4 cup brown sugar 1/4 cup white sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 10 cups frozen peaches, thawed, about 3 pounds prepared 1 teaspoon cornstarch, dissolved in 1 tablespoon water 1 lemon, juiced 1 teaspoon butter 3/4 cup brown sugar 1/4 cup sugar 3/4 cup all-purpose flour 3/4 cup oats 1/4 cup slivered almonds 1/2 cup dried cranberries 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon salt Instructions: Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream or fresh whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 16591,"Olive Oil Poached Cod with Charred Onion Yogurt and Fennel Salad 1 shallot, peeled and left whole 1/4 cup buttermilk
   1/4 cup creme fraiche
   1/4 cup labneh
   2 tablespoons chopped fresh chives
   1 tablespoon fennel pollen
   2 stalks celery, trimmed and shaved thin on a mandoline 1 head fennel, trimmed and shaved thin on a mandoline
   2 tablespoons toasted pine nuts
   2 teaspoons currants, soaked in hot water for 3 to 4 minutes 2 teaspoons apple cider vinegar
   24 ounces cooking olive oil 2 sprigs fresh thyme
   1 clove garlic
   Four 6-ounce pieces ling cod
   1/4 cup picked parsley leaves
   2 tablespoons freshly torn basil leaves
   2 tablespoons sliced fresh chives
   Instructions: For the charred onion yogurt: Preheat the grill to medium-high heat. Add the shallot to grill and char on all sides, about 5 minutes. Remove from the grill and wrap in commercial-quality plastic wrap. Heat the shallot in the microwave for 2 minutes to cook through. Let cool enough to handle, then remove the shallot from the plastic wrap and roughly chop. Add to a medium bowl along with the buttermilk, creme fraiche, labneh, chives and fennel pollen. Stir until thoroughly combined and set aside until ready to serve. For the fennel salad: Add the celery, fennel, pine nuts, currants and vinegar to a large bowl and gently toss until combined. For the cod: Add the oil, thyme and garlic to a very large, high-sided saute pan and gently heat the oil to 120 degrees F. Add the fish and make sure it is covered with oil. Allow to poach for 7 to 8 minutes. Remove with a slotted spatula and reserve. Ladle the yogurt sauce on plates. Top with the fish, then the salad on top. Garnish with the parsley, basil and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 16592,"Cheeseburger Chickpea Skillet 1 tablespoon extra-virgin olive oil 1 small yellow onion, diced 5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups) Two 15-ounce cans chickpeas, rinsed and drained One 14-ounce can crushed tomatoes 1 tablespoon cornstarch 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup ketchup 2 tablespoons spicy brown mustard 1 tablespoon tomato paste 1 1/2 cups vegetable stock 3 cups broad egg noodles (4 ounces) 2 cups grated Cheddar (8 ounces) Instructions: In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering. In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes. Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 16593,"Risotto Timbale 1/2 quart chicken stock 1 generous pinch saffron threads EVOO, as needed 1/2 pound pancetta, finely chopped 2 cloves garlic, finely chopped 1 small onion, finely chopped 1 1/4 cups Arborio or Carnaroli rice 1/2 cup dry white wine About 1/2 cup grated Parmigiano-Reggiano 2 tablespoons butter
1 1/2 cups chicken stock A handful of dried porcini mushrooms (no more than 1 ounce) 3 tablespoons butter 1 onion, chopped 4 ounces chicken livers, chopped 1/4 teaspoon ground thyme
Salt and finely ground black pepper Splash dry sherry or marsala 1 tablespoon EVOO 12 ounces ground beef sirloin 1/3 to 1/2 pound bulk hot or sweet Italian sausage or 2 links cut from casings 3 to 4 cloves garlic, chopped 2 tablespoons tomato paste 4 ounces fresh mozzarella cheese, diced 1 cup frozen peas, defrosted 1 handful fresh basil leaves, torn 1 small plum tomato, seeded and diced Softened butter, for greasing mold Panko breadcrumbs, for dusting Instructions: For the risotto: Heat the stock with 1 1/2 cups water and the saffron and keep warm. Heat 2 turns of the pan EVOO in a pot and cook the pancetta to render, 3 minutes. Stir in the garlic and onions and cook until softened, 3 to 4 minutes, and then add the rice and toast 1 minute. Pour in the wine and cook until evaporated, then begin adding the warm saffron liquid a few ladlefuls at a time, stirring frequently to develop the starches. The risotto will take exactly 18 minutes time from first addition of liquids. Stir in the cheese and butter and remove from the heat. For the meat and mushroom filling: Heat the stock in a small pot along with the mushrooms, and chop once reconstituted (keep the liquid). Melt 2 tablespoons of the butter in a large skillet and cook the onions to a light caramel color, then transfer to a plate. Melt the remaining 1 tablespoon butter, raise the heat slightly and stir in the chicken livers. Sprinkle with the thyme, some salt and pepper and cook 3 to 4 minutes. Pour in the sherry and transfer the livers to a plate. Pour the EVOO into the center of the skillet. Once the oil is hot, brown the beef and sausage, breaking up the meat as it cooks. Stir in the garlic and cook 1 to 2 minutes. Return the onions and livers to the skillet along with the tomato paste, mushrooms and mushroom soaking liquid. Simmer over low heat to thicken and combine the flavors, about 3 minutes. To assemble: Preheat the oven to 400 degrees F. Mix together the mozzarella, peas, basil and tomatoes in a small bowl. Grease a baking mold or ovenproof bowl with butter and dust with breadcrumbs. Fill the mold evenly with half of the risotto and top with the meat sauce. Create a small well in the center, and fill with the mozzarella, peas and tomatoes. Layer the rest of the risotto on top and smooth the surface. Dot the top with butter and remaining breadcrumbs. Bake 45 minutes. Let cool on a rack while in the mold 15 minutes before loosening the edges with an offset knife. Place a plate on top of the mold, invert, and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 16594,"Sea Breeze Cocktail 16 ounces vodka 30 ounces cranberry juice 12 ounces grapefruit juice Ice cubes Lime wedges, frozen Instructions: Place the vodka and juices in a plastic container, cover with a lid and shake until combined. Fill each glass half full with ice and pour in the drink mixture. Place a frozen lime wedge in each glass and serve. ","[Vodka, Grapefruit Juice, Cranberry Juice]" 16595,"Tortilla Wrapped Green cl Burger 4 large bell peppers, red, yellow or green 4 tablespoons canola oil Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 medium yellow onion, diced 2 garlic cloves, minced 1/4 cup all-purpose flour 12 ounces beer, preferably pale ale Two 4-ounce cans diced green chiles, mild or hot One 12-ounce jar pickled jalapeno slices 2 pounds ground 80/20 chuck Kosher salt and freshly ground black pepper 12 slices pepper jack cheese Four 10-inch flour tortillas 1 cup sour cream 2 cups shredded lettuce Instructions: For the green cl gravy: Preheat the oven to 400 degrees F. Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside. Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside. For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more. Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green cl sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 16596,"Leg of Venison with Mushroom Spaetzle and Pear Brandy Braised Cabbage 1 pound Denver leg of venison, cleaned and left in muscle groups, or a 1 pound portion of a loin, see cook's note 2 tablespoons black peppercorns 2 tablespoons juniper berries 2 tablespoons fennel seeds 2 tablespoons dried thyme 2 tablespoons olive oil, plus 2 tablespoons 1/2 cup milk 2 tablespoons ground dried mushrooms (use a spice mill) 1 cup flour 1 large egg, beaten 2 tablespoons minced mixed fresh thyme, flat leaf parsley, and chives 1 teaspoon salt 1/2 teaspoon ground white pepper 1/4 pound fresh chanterelles, cleaned, dried, and halved or quartered to be roughly the same size 2 whole cloves 1 teaspoon fennel seeds 1 teaspoon juniper berries 2 tablespoons unsalted butter, plus 2 tablespoons 1 small yellow onion, halved vertically and cut into half moons 1 small head red cabbage, cored and thinly sliced 2 1/2 teaspoons salt 2 1/2 teaspoons freshly ground black pepper 1/2 cup pear brandy 1/2 cup pear or apple cider 1 large anjou, French butter or bosc pear, cut into 1/2-inch cubes Instructions: To prepare the venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with the olive oil and rub the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature. To make the spaetzle: In a small saucepan, heat the milk over low heat just until it simmers. Remove from heat, stir in the ground mushrooms, and let stand for 15 minutes. In a large bowl, combine the milk mixture, flour, egg, herbs, salt and pepper. Mix the batter until smooth, cover, and refrigerate for 1 hour. Bring a large pot of salted water to a rolling boil. Place a colander or perforated pan over (not touching) the boiling water. Pour the batter into the colander or pan. Using a rubber spatula or your hand, quickly press the batter through the holes into the boiling water. Once all of the batter has been forced through the holes, remove the colander or pan. Stir the spaetzle and cook for 1 minute. Drain well and toss with a little olive oil; set aside. To make the cabbage: In a spice mill, grind the cloves, fennel, and juniper; set aside. In a 4-quart pot, melt 2 tablespoons of the butter over medium heat. And the onion and saute for 3 minutes, or until translucent. Mix in the cabbage, 1 teaspoon of the salt, and 1 teaspoon of the pepper, and cook until the cabbage begins to wilt. Stir in the brandy, cider, and spices. Add the diced pear, cover, and cook, stirring frequently, for 25 to 30 minutes, or until the cabbage is tender. Cover and keep warm until serving. Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 2 tablespoons of oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for 15 minutes for medium rare. For medium done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. Using a 10-inch nonstick skillet, melt the remaining 2 tablespoons of butter over medium high heat. Add the chanterelle mushrooms and saute for 2 to 3 minutes until they begin to brown lightly and then add the spaetzle, season with the remaining 1/2 teaspoon each salt and pepper, and cook until brown and crispy. To serve, portion the braised cabbage and spaetzle onto each plate. Thinly slice each piece of venison and place on top. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 16597,"Deep-Fried Cookie Dough with Fleur de Sel 2 1/3 cups all-purpose flour 1 1/4 teaspoon baking soda 1/4 teaspoon salt 2 sticks butter, at room temperature 1/2 cup granulated sugar 1 cup packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3 cups semisweet chocolate chips 2 cups all-purpose flour 1 tablespoon granulated sugar 1 1/4 teaspoons baking powder 1 large egg 1 1/2 to 1 3/4 cup seltzer water, plus more, if needed Canola oil, for frying Fleur de sel, for sprinkling Instructions: For the cookie dough: Add the flour, baking soda and salt to a large bowl. Using a whisk, stir the mixture to incorporate all the ingredients. Cream the butter in a stand mixer until it lightens up. Slowly add in the sugars and continue to cream until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each egg. Stir in the vanilla. On low speed, add the flour mixture. Once incorporated, fold in the chocolate chips by hand. Take 2 teaspoons dough, or if using a spoon, take a good scoop and roll it into balls. I use my hands, it's faster and a whole lot easier. Put the cookie dough balls onto a baking sheet and pop them into the freezer until firm, about 30 minutes. Chilling the dough will help the batter stick to the cookie balls. For the batter: Combine the flour, sugar and baking powder in a large bowl. Take a whisk and give the mixture a few swirls to incorporate the ingredients and break up any lumps. Whisk in the egg and the seltzer, making sure to combine well. You want the batter to have the consistency of heavy cream, so add more seltzer, if needed, to achieve this. In a large, heavy-bottomed stockpot, heat the oil to 350 degrees F. Working in batches, add 3 chilled dough balls to the batter and turn to coat completely. Using a fork or slotted spoon, remove each cookie dough ball from the batter, letting the excess batter drip back into the bowl, then very carefully slip it into the hot oil and repeat. Fry no more than 3 at a time, since you do not want the temperature of the oil to drop. Using a slotted spoon, turn them over a few times until they are golden brown, about 3 minutes total. Remove the crispy cookie dough balls from the oil to a paper towel-lined plate to drain. Sprinkle with a generous pinch of fleur de sel and serve warm. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16598,"Apple Brown Sugar BBQ Sauce 1 cup ketchup 1 cup dark brown sugar
1/2 cup applesauce
1/2 cup apple cider vinegar
1/4 cup apple juice
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
2 Gala apples, diced fine
Instructions: Add the ketchup, sugar, applesauce, vinegar, apple juice, garlic powder, ground ginger, liquid smoke, onion powder, salt and apples to a medium saucepot and set over medium heat. Stir and bring to a simmer. Simmer for 15 to 20 minutes to reduce, then remove from the heat. Puree the sauce until smooth. Serve warm or cool and store refrigerated in an airtight container. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 16599,"Crab Salad Bites on Endive 6 ounces lump white crab meat, broken into small pieces with your fingertips 1/4 red bell pepper, finely chopped 1 shallot, finely chopped 1 orange, zested 3 radishes, grated 3 tablespoons chopped celery greens Salt and pepper 1/4 cup mayonnaise 3 tablespoons heavy cream 24 endive leaves Chopped parsley or chives, to garnish Instructions: Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 16600,"Potato Scale Striped Bass 3 pounds lobster bodies 1 onion 2 carrots 4 branches celery 1/2 garlic bulb 2 cups white wine 2 gallons water 1 cup tomato paste 1 carrot 1 onion 1 fennel head 1 gallon lobster stock 1 cup Irish whiskey Salt and pepper 2 1/2 pounds striped bass 2 potatoes Salt and pepper 2 tablespoons oil Instructions: Stock: Cut onions, carrots and celery into chunks. In a stockpot add 2 tablespoons of oil and put on high heat. When the oil is hot put the lobster bodies into the pot and crush. Then add the vegetables and garlic and stir for one minute. Add tomato paste and stir for 2 minutes. Add white wine and let it reduce for 2 minutes or until the alcohol has evaporated. Add water and bring to a boil then simmer for 3 hours. When ready, drain the stock. Sauce: Dice vegetables, saute and deglaze with Irish whiskey and flambe. Add lobster stock to the pot, bring to a boil and simmer for 1 hour. Add salt and pepper to taste Fish: Fillet the fish and salt and pepper. Slice potato very thinly (approximately 1/16-inch) starting from the narrow of the potato. Cover the meat side of the fish with the sliced potato, overlapping to resemble scales. In a saute pan, add 2 tablespoons of oil. When hot, add fish potato side down for 2 to 3 minutes until potato gets brown and crisp then turn fish and finish the cooking in the oven for 3 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16601,"Chicken Tikka Masala 1 whole chicken (3 to 4 pounds), cut into 10 pieces Kosher salt and freshly cracked black pepper 1 cup plain yogurt 2 tablespoons smoked paprika 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons cayenne pepper 1 teaspoon lemon zest 1/2 teaspoon ground cinnamon 3 cloves garlic, minced One 1-inch piece ginger, peeled and grated 2 tablespoons vegetable oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1 large onion, sliced 1 tablespoon tomato paste 1 tablespoon smoked paprika 2 teaspoons garam masala One 14.5-ounce can fire-roasted diced tomatoes, such as Muir Glen 1 tablespoon red wine vinegar 1/2 cup heavy cream 1/4 cup chopped fresh cilantro Instructions: For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper. Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl. Mix together well then pour into a resealable plastic bag. Add chicken pieces and shake around to coat all the pieces evenly. Place in the refrigerator and marinate for 1 hour. Heat a grill to high. Wipe down the grates with an oil-blotted paper towel to create a nonstick surface. Remove the chicken from the marinade and wipe off any excess. Grill the chicken pieces until well-marked, 3 to 4 minutes per side. Remove to a plate and set aside. For the sauce: Set a Dutch oven over medium heat. (Alternatively, you can cook in a pressure cooker. Simply cut the cooking time in half and cook over medium heat with medium pressure.) Coat with the oil and add the butter. Add the garlic and onions. Cook until translucent and fragrant, 3 to 4 minutes. Add the tomato paste, paprika and garam masala. Cook for 2 to 3 minutes to toast the spices and cook the tomato paste. Add the crushed tomatoes, vinegar and grilled chicken pieces. Stir well and simmer until the chicken is tender, 25 to 30 minutes. Finish the sauce with the heavy cream. Season with salt and pepper. Garnish with the cilantro. Wine paring for meal: dry Riesling or sparkling wine ","[Syrah, Pinot Noir, Tempranillo, Barbera]" 16602,"Swordfish with Tomatoes and Capers 1 cup chopped yellow onion (1 onion) 1 cup chopped fennel (1 bulb) 3 tablespoons good olive oil 1 teaspoon minced garlic 28 ounces canned plum tomatoes, drained 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons chicken stock 2 tablespoons good dry white wine 1/2 cup chopped fresh basil leaves 2 tablespoons capers, drained 1 tablespoon unsalted butter 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds) Fresh basil leaves Instructions: For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more. Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16603,"Chick Peas, Peppers and Olive Paste Topping 1 tablespoon olive oil 1/2 cup scallions, sliced 4 ounces roasted red peppers, finely julienned (from the jar) 2 cups plum tomatoes, cut into strips 16 ounce can chick peas, drained and chopped 1/2 teaspoon dried rosemary Salt and pepper 1/4 cup olive paste 8 ounces linguini, cooked Romano cheese for grating Instructions: In a skillet heat olive oil. Saute scallions for 30 seconds. Add peppers, tomatoes, chick peas and rosemary and bring to a simmer. Season to taste with salt and pepper and simmer until flavors come together. (If sauce gets too \tight\ add water.) When pasta is done, toss with olive paste and transfer to heated dish; top with sauce and garnish with cheese. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 16604,"Zucchini Pancakes with Cresenza and Roasted Red Peppers 2 cups shredded zucchini 1/4 cup flour Salt and pepper 1/8 teaspoon nutmeg 1/2 cup grated Parmesan 4 eggs 3 tablespoons butter, melted and cooled 1/2 cup water Olive oil, for sauteing 1/2 pound Cresenza (recommended: Bellweather Farm) Roasted red peppers, as an accompaniment Instructions: Grate zucchini and place in tea towel and squeeze out the water. Mix flour, salt, pepper and nutmeg. Whisk eggs and add butter along with the water. Stir liquid ingredients into dry ingredients. Stir grated zucchini and cheese into batter. Adjust with more water if batter is too thick and adjust seasoning. In a large saute pan, heat a thin layer of olive oil. When almost smoking, spoon the batter into the pan to make pancakes. When lightly browned, flip. Continue until all the batter is used. Drain the pancakes on paper towels. Divide the pancakes between each plate. Crumble some cheese on top and serve with roasted red peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16605,"Chicken and Shrimp with Stuffing 6 boneless chicken breasts 1 can chicken stock 1 pound pastini pasta 4 tablespoons olive oil 6 to 8 slices white bread, toasted 1/2 white onion, chopped 2 celery stalks, chopped 3/4 red bell pepper, chopped 2 dozen shrimp, cleaned Cumin, celery salt, paprika 1 jar fat free chicken gravy Fresh basil 2 tablespoons truffle oil Salt, to taste Pepper, to taste Instructions: Slice chicken breasts and heat in a pan with chicken stock and reserve. Cook pastini then toss with olive oil. In a large bowl mix the pastini with white bread. Saute the onion, celery, red pepper, and chicken then toss together with the pastini. Quickly saute the shrimp and spices and set aside. Meanwhile heat the chicken gravy. Toss the pasta with basil and truffle oil and season with salt and pepper. Place a large spoon of stuffing in the middle of a plate. Put shrimp on top and surround in a pinwheel shape with chicken and dress with gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16606,"Lemon Cake with Chocolate Gloppy Frosting 1 stick butter plus 1 tablespoon for greasing the pan 1 1/2 cups granulated sugar 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup plain, whole milk yogurt 3 eggs 1 tablespoon lemon zest 1 tablespoon lemon juice 1/2 teaspoon pure vanilla extract 1/2 cup water 1/4 cup granulated sugar Juice of 1/2 lemon and a few grates of zest 2 to 3 grates whole nutmeg 1/4 teaspoon ground cinnamon 1 1/2 cups heavy cream 9 ounces semisweet chocolate chips 1 cup confectioners' sugar 1 stick unsalted butter, cut into pieces 1 teaspoon almond extract Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter. For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes. In a separate bowl, sift together the flour, baking soda, and salt. Set aside. When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes. For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool. In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool. In the bowl of the food processor, combine the confectioners' sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake. Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16607,"Bean Ragu with Linguini 2 tablespoons olive oil, plus more to drizzle 2 to 3 slices bacon, finely chopped 2 carrots, peeled and chopped
2 to 3 small ribs celery, chopped
2 cloves garlic, chopped
1 bay leaf
1 onion, chopped
2 to 3 cups cooked white or pink beans 2 large Peeled Tomatoes, recipe below, chopped or one 14- to 15-ounce can plum tomatoes, chopped A few sprigs fresh parsley with stems, chopped
One 12-ounce can beef consomme or beef broth
Salt and pepper
Salt and pepper 1 pound linguini
Grated Pecorino, for passing 4 large ripe tomatoes Instructions: Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes. Add the carrots, celery, garlic, bay leaf and onions. Partially cover and cook to soften the vegetables, 10 minutes. Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes. Season the sauce with salt and pepper. Cool and store for a make-ahead meal. Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick. To serve, heat a pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce. Drain the pasta and combine with bean ragu. Serve in shallow bowls with a drizzle of olive oil and top with grated cheese. Bring a few inches of water to a boil. Cut an \X\ into the bottom of the tomatoes with a sharp pairing knife. Once the water comes to a boil, simmer the tomatoes for 1 minute. Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16608,"Salmon with Corn and Tomato Salad 1 pound small, ripe mixed yellow and red tomatoes, halved or quartered 1 cup cooked fresh corn kernels, from 2 ears 1 tablespoon white wine vinegar 2 teaspoons finely chopped fresh oregano 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 4 center-cut skin-on wild salmon fillets (about 6 ounces each) Instructions: Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16609,"Cantaloupe Soup 1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe) 3 lemons, juiced 1 cup sparkling cider (nonalcoholic) 2 to 3 teaspoons granulated sugar, optional 1/4 cup cold water, optional 1 small cucumber, peeled, seeded and diced Kosher salt Freshly ground black pepper Instructions: Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh. Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve. Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 16610,"Roasted Sweet Potatoes and Apples 2 sprigs fresh rosemary, picked and finely chopped 1/2 cup coarsely chopped walnuts Juice of 1/2 lemon 2 large sweet potatoes, peeled and cut into 1-inch dice Extra-virgin olive oil Kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 3 Honeycrisp or Granny Smith apples Instructions: Preheat the oven to 350 degrees F. In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes. Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven. Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed. Serve immediately or keep in a warm oven and serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 16611,"Pasta Paella with Orzo 1 1/2 pounds small clams 1 1/2 pounds mussels 1 cup dry white wine 1 1/2 pounds orzo 4 tablespoons olive oil 2 medium onions, finely chopped 8 cloves garlic, minced 1 yellow bell pepper, sliced 1 green bell pepper, sliced 1 to 2 Serrano chiles, seeded and minced 3 large tomatoes, cored, seeded and diced 1 pound medium shrimp, peeled and deveined 1 cup fresh or frozen peas Pinch saffron 1 bunch fresh oregano, chopped 1 teaspoon ground coriander 1 to 2 cups clam juice or fish stock, warmed 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
To serve, spoon hot paella into serving bowls and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 16612,"Peanut Butter Granola Bars Vegetable cooking spray 1 egg white 1/2 cup chunky peanut butter 1/3 cup brown sugar 1/4 cup honey 1/2 cup (1-stick) unsalted butter, melted 2 cups old fashioned oats 1/4 cup slivered almonds, toasted, *see Cook's Note 1/3 cup miniature chocolate chips Instructions: Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray. In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips. Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve. *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 16613,"Frankie Beans 1/2 pound bacon, chopped 1/2 pound ground beef 1 medium onion, chopped 4 hot dogs, cut into 1-inch pieces 1 (12-ounce) can kidney beans, rinsed and drained 1 (12-ounce) can pork 'n' beans 1 (12-ounce) can butter beans 1/2 cup packed light brown sugar 1/2 cup sugar 1/2 cup ketchup 1 teaspoon dry mustard 1 teaspoon liquid smoke Kosher salt Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In a large skillet over medium heat, add bacon, ground beef, and onion. Cook until meat is browned all over, about 5 to 6 minutes. Add the hotdogs and all the beans to pan, and simmer until heated through. Once heated, put into a large mixing bowl and add brown sugar, sugar, ketchup, dry mustard, and liquid smoke. Season with salt and pepper, to taste. Mix well and pour mixture into a 13-by 9-inch baking dish. Bake until casserole is thick and bubbly, about 1 hour. ","[Cabernet Sauvignon, Merlot, Zinfandel, Malbec]" 16614,"Roasted Vegetables with Chipotle Cream Vegetable oil cooking spray, for spraying baking sheet 1 small (1-pound) butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
2 medium zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 whole wheat pita breads
1/2 cup plain nonfat (0-percent) Greek yogurt 1 tablespoon fresh lime juice
1 teaspoon light agave nectar
1 small canned chipotle pepper, finely diced
Instructions: For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes. Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool. For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth. Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream. ","[Malbec, Tempranillo, Garnacha, Barbera]" 16615,"Greek-Style Flamin' Cheese Dog One 6-ounce block kasseri cheese 4 hot dogs, tightly cross-hatched 3 tablespoons olive oil 1/4 cup all-purpose flour 1 shot of brandy 1 wedge of lemon 1/2 cup Feta-Mint Tzatziki, recipe follows, or store-bought 4 hot dog buns, steamed 2 Persian cucumbers, small diced 1 cup cherry tomatoes, quartered 1/4 cup Pickled Red Onions, recipe follows 1 small English cucumber, peeled 1 teaspoon kosher salt 1 cup whole-milk Greek yogurt 1/2 cup crumbled feta cheese 1 clove garlic, minced or pressed 2 tablespoons minced fresh mint 1 cup red wine vinegar 1/2 cup water 2 tablespoons sugar 2 tablespoons kosher salt 1 medium red onion, sliced 1/2-inch thick Instructions: Slice the block of cheese in half lengthwise and then each half again in half to form 4 equal planks. Place the sliced cheese in the freezer for 15 to 20 minutes so it gets nice and cold. Heat a skillet over medium-high heat. Sear all sides of the hot dogs until crisp and golden, about 10 minutes. While the hot dogs are cooking, heat the oil in another medium cast-iron or stainless steel pan over medium-high heat. Dredge the cold cheese slices in the flour. If the flour doesn\u2019t stick to the cheese, you can sprinkle it first with a little water and then dredge in the flour. Shake off excess flour and gently place in the skillet. Sear the cheese, without moving, until golden brown, 1 to 2 minutes. Carefully flip the cheese and cook for another 30 seconds to 1 minute. If the cheese starts to melt in the pan, it\u2019s ok. Remove the pan from the heat. While the cheese is still sizzling, pour the brandy on the cheese and ignite with a lighter for that Opah! moment. Let the brandy burn for about 10 seconds, then squeeze the fresh lemon over to extinguish. Smear some Feta-Mint Tzatziki in each steamed bun, then top with a hot dog. Remove the cheese from the pan with a spatula and place on the hot dogs. Then top with some fresh cucumbers, cherry tomatoes and Pickled Red Onions. Boom. Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheesecloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary. Simmer the vinegar, water, sugar and salt until dissolved. Add in the onions, remove from the heat and let sit until it cools to room temperature. Transfer to a jar or resealable container and let sit overnight in the fridge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 16616,"Orzo with Mini Sausage Meatballs and Kale Three 4-ounce mild Italian sausage links 2 1/2 cups chicken stock 1 cup orzo pasta 4 cups chopped kale 1 lemon Coarse salt Freshly grated Parmesan, for garnish Parsley leaves, for garnish Crusty bread, for serving Instructions: Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total. Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed. Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 16617,"Rugelach 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Instructions: Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 16618,"Hushpuppies 1/2 cup mayonnaise 1/2 cup ketchup 2 tablespoons chopped parsley 1 cup stone-ground yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine salt plus to taste Pinch cayenne 1 1/4 cup butter milk 1 large egg, beaten 2 scallions, finely chopped, plus more, sliced, for garnish Vegetable oil for frying Instructions:

1. Stir 1/2 cup mayonnaise, 1/2 cup ketchup, and chopped parsley together in a small bowl. Cover and keep chilled.
2. Sift cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne through a fine meshed sieve into a large bowl. Stir in buttermilk, egg, and scallions, until a batter is formed. Do not over mix.
3. Pour 2 inches of frying oil into a large heavy-bottomed pot. Heat oil to 375F. over medium heat. Working in small batches, drop batter from an oiled tablespoon into hot oil. Fry until hushpuppies are golden brown and cooked through, about 4 minutes per batch. Remove, using a slotted spoon, to a paper towel-lined plate and sprinkle with salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16619,"Apple Granola Stackers 1 Granny Smith apple, skin on, cored and sliced crosswise 1 red apple skin on, cored and sliced crosswise (see Cook's Note) 1/4 cup crunchy peanut butter
   1/2 cup granola
   1 tablespoon Cinnamon Sugar, recipe follows 1/2 cup sugar 1 teaspoon ground cinnamon
   Instructions: Spread all the apple slices except the top slice with peanut butter. Sprinkle granola and cinnamon sugar over the peanut butter. Stack the apples, alternating between red and green slices. Wrap tightly in plastic wrap and refrigerate until ready to eat. Mix sugar and cinnamon together until blended. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16620,"Slivered Almond Passover Fudge Cake 1 cup (2 sticks) unsalted butter, softened 1/2 cup sugar 1/2 cup dark brown sugar, firmly packed 1 tablespoon instant espresso coffee powder 1/2 teaspoon almond extract 4 ounces unsweetened chocolate, melted 4 large eggs, at room temperature 3/4 cup matzoh cake meal 1 cup slivered almonds, toasted 1 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 cup slivered almonds, toasted Instructions: Set a rack at the middle level of the oven and preheat to 350 degrees.
   Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes. Beat in chocolate, then eggs, one at a time, beating well after each addition. Stop to scrape bowl and beater often.
   Beat in the cake meal, then almonds. Scrape the batter into the prepared pan and smooth the top. Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general. Do not overbake or cake will be very dry. Cool the cake up on a rack. To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it. Unbuckle the springform side and remove it, but leave the cake on the base. To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks. Spread the cream over the top of the cake and sprinkle with the slivered almonds. If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it. Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 16621,"Classic S'mores 8 sheets honey graham crackers One 4.4-ounce bar milk chocolate, such as Hershey's, broken into 8 pieces Pinch kosher salt 8 large marshmallows Instructions: Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.) Halve each graham cracker sheet crosswise into 2 squares. Working with 1 or 2 s'mores at a time, place a square of graham cracker on a piece of foil and top with a portion of chocolate and a pinch of kosher salt. Place on the edge of the grill just until the chocolate is warmed and softened, about 30 seconds. Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes. Using the square of graham with the chocolate and a plain graham square, place the marshallow on the chocolate and, using the plain graham, squish the marshmallow down and pull off the skewer. Eat while it is warm and gooey and perfect. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 16622,"Indian Flat Bread 13 ounces flour 2 tablespoons baking powder 1 teaspoon salt 2 tablespoons dry milk powder 10 fluid ounces warm water Corn oil, as needed Instructions: Mix all dry ingredients together. Add 8 ounces of the warm water and mix just until blended. Add the remaining water, a little at a time, until a soft, but not sticky, dough develops. Cover and allow to rest at room temperature for 30 minutes. Tear into 2-ounce balls and roll out flat to about 10 inches in diameter and 1/4-inch thick. Heat the corn oil in a heavy-bottomed pot or deep fryer to 350 degrees F. Gently place the pieces of dough in the corn oil and cook on each side until golden brown. When done, carefully remove the flat breads from the oil and drain on absorbent paper towels. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16623,"Wilted Spinach with Cranberry-Honey Vinaigrette 9 cups baby spinach 1/2 cup red wine vinegar 1/3 cup dried cranberries 1 1/2 tablespoons honey 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Put the spinach in a large bowl and set aside. Heat the vinegar, cranberries and honey in a small skillet, stirring, until the honey loosens and dissolves. Remove from the heat and stir in the oil and a pinch each of salt and pepper. Pour over the spinach and toss until well coated and wilted. Adjust the seasoning with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16624,"Spicy Black-Eyed Peas 2 slices thick-cut bacon, sliced 5 cloves garlic, peeled 5 dried red chiles, broken up 2 bay leaves 1 pound dried black-eyed peas 1 quart low-sodium chicken stock 2 tomatoes, quartered 1/4 bunch fresh thyme, leaves removed Kosher salt and freshly ground black pepper 1 lemon, juiced 4 green onions, chopped 1/4 cup chopped fresh cilantro leaves Instructions: In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender. Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving ","[Rioja, Tempranillo, Garnacha, Barbera]" 16625,"Ranch Guacamole 2/3 cup sour cream 1/2 cup buttermilk 1 clove garlic, grated 1/2 teaspoon onion powder Pinch of sugar Kosher salt and freshly ground pepper 4 avocados 2 Campari or other small vine-ripened tomatoes, chopped 1/2 cup chopped white onion (about 1/4 onion) 1/4 cup finely chopped fresh chives 2 tablespoons chopped fresh parsley Tortilla chips, for dipping Instructions: Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips. You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16626,"Redonkadonk Burger 2 tablespoons oil 4 slices Texas toast or thick-cut white bread 1 (4-ounce) burger 5 (1-ounce) slices of American cheese 14 cup canola oil 2 ounces spam 3 ounces ham 2 strips cooked bacon 1 extra-large egg Lettuce, tomato, onions, ketchup, mustard, for serving or whatever else you like on a burger Instructions: Heat the 2 tablespoons oil in a large pan until hot, but not smoking, to approximately 250 to 300 degrees F. Make 2 grilled cheese sandwiches in the oil with the Texas toast and 2 slices of cheese per sandwich. Set these aside to use as the bun. In the same pan, cook the burger about 4 minutes per side, or until desired doneness. Season the burger with salt and pepper. Set the burger aside. Coat the pan with oil, and fry the spam until crispy. While the spam is cooking, heat a second, nonstick pan to just over 160 degrees F and cook your egg however you like-we fry it medium. Now, heat the ham for 30 seconds per side. Stack the bottom bun (one of the grilled cheese sands made earlier) with lettuce, tomatoes and onions, then the burger topped with the remaining slice of cheese, bacon, ham, spam, and our fried egg. Apply preferred condiments to the top \bun\ (second grilled cheese sandwich) and stack on top. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16627,"White Bean-Artichoke Spread with Bruschetta 2 medium size artichokes 2 tablespoons olive oil 1 tablespoon chopped shallots 1 tablespoon chopped thyme 1 1/2 cups cooked white beans, cannelini, or navy beans 2 ounces goat cheese 1 head garlic, separated into cloves and peeled 1 lemon, juiced 4 artichokes 1 cup all-purpose flour 1 cup vegetable oil 2 cups balsamic vinegar 4 slices sour dough bread 2 tablespoons olive oil Arugula leaves Instructions: Preheat a grill. Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended. Heat the vegetable oil in a large pot. To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels. To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature. To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 16628,"Elotes Asados 4 ears corn, husks and silks intact 1/4 cup Mexican crema or crme fra?che
1/4 cup mayonnaise
1 tablespoon lime juice, plus lime wedges, for serving
2 ounces Cotija or Parmesan, grated
Kosher salt
Instructions: Prepare a grill for medium-high heat. Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
","[Malbec, Tempranillo, Garnacha, Vermentino]" 16629,"Gingered Braised Greens 2 tablespoons ginger julienned 1 large onion, minced 1 tablespoon sliced garlic 1 pound kale, prepped into 1 inch pieces 1 pound Swiss chard, prepped into 1 inch pieces 1 pound mustard greens, prepped into 1 inch pieces 1 cup chicken stock 1/4 cup balsamic vinegar Salt and black pepper to taste Olive oil to cook Instructions: Preheat the oven to 350 degrees. In a large oven pot with cover, coat with olive oil and sautee ginger, onions and garlic over medium heat. Add the greens and pack them in the pot. They will shrink big time in the oven. Season well and add the chicken stock and vinegar. Cover and place in oven for 45 minutes. Check after 20 minutes, verify flavor and stir. PLATING Slice thick pieces of prime rib and place on top of a pile of mashers. Place a small mound of greens and sauce the plate. Wine Recommendation: Bacchus, Cabernet Sauvignon, California, 1996 ","[Bacchus, Cabernet Sauvignon]" 16630,"Nut Meat Tacos with Pickled Red Onions 2 tablespoons sugar 3/4 cup plus 1 tablespoon red wine vinegar Kosher salt 1/2 small red onion, halved and thinly sliced 1 cup slivered almonds 1 cup walnuts 1/3 cup sundried tomatoes, roughly chopped 2 tablespoons soy sauce 1 teaspoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 garlic clove, roughly chopped 1 tablespoon extra-virgin olive oil 8 corn tortillas 1/4 cup cotija or vegan cheese, crumbled 1/4 cup fresh cilantro leaves 1 lime, cut into 4 wedges Instructions: Put the sugar, 3/4 cup red wine vinegar, 1/4 cup water and 1 tablespoon salt into a small saucepan over medium-high heat. Once the sugar and salt have dissolved and the mixture is just about to boil, turn off the heat and add the sliced red onion. Allow the mixture to sit in the pot for 15 minutes, then transfer to a bowl, cover and refrigerate for at least 45 minutes, or up to overnight. In the bowl of a food processor, pulse the almonds, walnuts, sundried tomatoes, soy sauce, chili powder, paprika, cumin, oregano, garlic and the remaining tablespoon red wine vinegar until the mixture is crumbled, about 30 pulses. (It should resemble the texture of ground beef.) Place a medium skillet over medium-low heat and add the olive oil. Transfer the taco mixture to the skillet and cook until it is warmed through, about 2 minutes. Warm the tortillas according to the package instructions. Top each tortilla with 1/4 cup of the taco mixture. Garnish with the pickled red onion, cotija cheese, cilantro and lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 16631,"Sorbet Shots 1 pint sorbet Mellon baller 3/4 cup favored liqueur Instructions: Place small scoops of sorbet, using a melon baller, into shot glasses (only 1 flavor per glass). Top sorbet with about 1 tablespoon of matching flavored liqueur. ","[Prosecco, Moscato, Cava]" 16632,"Honey-Sriracha Chicken Wings 2 tablespoons vegetable oil, plus more for the pan 2 pounds chicken wings, split at the joints, tips removed 2 tablespoons unsalted butter, melted 1 teaspoon granulated garlic Kosher salt and freshly ground pepper 5 tablespoons unsalted butter 1/3 cup honey, plus more for drizzling 1/4 cup Sriracha (Asian cl sauce) 1 tablespoon soy sauce 2 teaspoons fresh lime juice Instructions: Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet. Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside. Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16633,"Chocolate Marshmallow Brown Sugar Fudge Vegetable oil, for greasing pan 5 tablespoons unsalted butter 1 1/2 cups packed light brown sugar 1/2 cup evaporated milk 5 cups mini marshmallows 10 ounces milk chocolate, grated 2 1/2 ounces dark chocolate, at least 60-percent cocoa solids, grated Instructions: Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set.
Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours.
When it is set, remove the fudge from the pan, cut into 25 squares and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 16634,"Healthy Oat Risotto with Roasted Butternut Squash 5 cups peeled medium-diced butternut squash (about 1 1/2 pounds) 1/4 cup extra-virgin olive oil Kosher salt and finely ground black pepper 4 cups low-sodium vegetable or chicken broth 1 small bunch sage 2 medium shallots, finely diced (about 1 cup) 3 cloves garlic, minced 1 cup steel-cut oats 1/2 cup white wine 1 1/2 ounces Pecorino Romano, finely grated (1 cup lightly packed) 3 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 425 degrees F. Toss the squash with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the baking sheet halfway through. Meanwhile, combine the broth and 2 cups water in a saucepan and heat until just barely simmering. Tie together the sage with kitchen twine and add to the stock. Reserve for a later use. Heat the remaining 2 tablespoons oil in a low-sided stockpot set over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and soft, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir until coated. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3 cups of the warm broth to the oats, then simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of the broth and simmer, stirring constantly, until the oats are tender but still have a slight bite, 10 to 12 minutes. (There will be a fair amount of liquid in the pot at this time, similar to the texture of a thin gravy. It will thicken once the cheese is added.) Remove from the heat and stir in half of the cheese and half of the parsley. Adjust the consistency of the risotto by adding more stock as needed. Divide the hot risotto among four warm serving bowls, and top each with some butternut squash. Sprinkle with the remaining cheese and parsley to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16635,"Potted Beef and Mushrooms 1 ounce dried porcinis, a handful 4 cups beef stock 1/4 cup olive oil, plus more as needed 2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry Kosher salt and coarse black pepper 2 tablespoons butter 2 tablespoons fresh thyme leaves, chopped 4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice 4 cloves garlic, crushed 1 onion, chopped 1/2 cup dry red wine 2 tablespoons Worcestershire sauce 1 cup fresh flat-leaf parsley tops, coarsely chopped 4 ribs celery, thinly sliced on an angle 1/2 lemon, juiced EVOO for drizzling 1/2 cup shaved pecorino cheese Instructions: Preheat the oven to 325 degrees F. Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes. Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed. Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top. ","[Barolo, Barbaresco, Chianti, Rioja]" 16636,"What Up, Dog? 1 large cucumber, seeded and cut into small dice 1 red bell pepper, cored, seeded and cut into small dice 2 tablespoons salt 3/4 cup white vinegar 2 tablespoons mustard seeds 1/2 teaspoon celery seeds 1/4 cup plus 2 tablespoons sugar 2 tablespoons canola oil 2 onions, sliced 1 clove garlic, chopped 1 tablespoon hot sauce 1 tablespoon tomato paste 2 tablespoons white vinegar 2 tablespoons brown sugar 1 teaspoon paprika Pinch salt and fresh ground black pepper 2 tablespoons canola oil 6 natural casing hot dogs, butterflied 6 hot dog buns 3 tablespoons melted butter 1/4 cup brown mustard Instructions: Relish: Combine the cucumber and bell pepper in a colander. Put the colander over a bowl and sprinkle with salt. Toss and let sit for 30 minutes to remove excess water. Rinse with cold water, transfer to a sheet tray lined with paper towels and pat dry. In a medium saucepot combine the cucumber and red pepper with the remaining relish ingredients. Cook over medium-low heat until thick, about 30 minutes. Cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container. Onion Sauce: Heat the 2 tablespoons of canola oil in a medium pot over medium heat. Add the onion and garlic and cook until slightly tender, about 3 minutes. In a small bowl whisk together the remaining sauce ingredients. Add to the pot with the onions along with 1/2 cup water and bring to a boil. Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes. Remove from the heat and let cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container. Heat the canola oil in a large skillet over medium heat. Add hot dogs and cook for 8 minutes, turning after 4 minutes. While the hot dogs are cooking, light brush the buns with melted butter and arrange on a sheet pan. Broil until lightly toasted, about 1 minute. . Put the hot dogs into the buns, top each with 2 tablespoons of the spicy onion sauce, 2 tablespoons of the relish and some mustard. Arrange on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 16637,"Avocado Soup 2 tablespoons canola oil 2 onions, chopped 3 cloves garlic, chopped 1 chipotle pepper in adobo chopped Salt to taste 4 ripe Haas avocados, peeled, cut into chunks 1 quart vegetable stock, plus more, if needed 1/2 cup sour cream, or yogurt 1/3 cup chopped cilantro 2 tablespoons freshly squeezed lime juice Thinly sliced scallions for garnish Instructions: Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and saute until onions are translucent, about 5 minutes. Add salt, avocados and stock. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer 1 minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16638,"Fresh Crab Nachos 6 ounces cream cheese, at room temperature 1/2 cup good mayonnaise, such as Hellmann\u2019s
1/4 cup sour cream
12 ounces fresh jumbo lump crabmeat
3/4 cup minced scallions, white and green parts (4 to 5 scallions)
1 (4-ounce) can diced green chiles
Grated zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces sturdy yellow corn chips, such as Garden of Eatin\u2019
6 ounces freshly grated extra-sharp white Cheddar
6 ounces freshly grated Monterey Jack
4 ounces canned pickled jalape?o pepper slices, drained
5 large plum tomatoes, seeded, cored, and small-diced
1 cup minced yellow onion
3 tablespoons minced fresh jalape?o pepper, seeds removed
2 tablespoons freshly squeezed lime juice
1 tablespoon good olive oil
1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced
3 tablespoons minced fresh parsley or cilantro
Juice of 1/2 lime, for serving
Instructions: Preheat the oven to 375 degrees F. In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside. Distribute half of the corn chips on a large (12 18 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalape?os. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling. Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalape?o pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16639,"Geode Meringues 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 3/4 cup granulated sugar Black gel food coloring, for tinting 1 teaspoon vanilla extract or the flavoring extract of your choosing, optional Nonstick cooking spray Cocoa powder, for dusting 10 rock candy sugar sticks, a variety of colors, for decorating
2 cups white candy melting wafers Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the granulated sugar 1 tablespoon at a time, adding a couple drops of black food coloring with the final tablespoon of sugar to tint the mixture light gray. Beat in the vanilla if using. Continue beating until the meringue is thick and glossy and holds stiff peaks, 6 minutes more.
Spray a 3-tablespoon (#20) cookie scoop with nonstick spray and scoop balls of the meringue onto the prepared baking sheet, about 1 inch apart. Lightly dust the tops with cocoa powder--you should see meringue underneath. Bake the meringues until set, about 1 hour. Remove from the oven, turn off the oven and keep the oven door closed. Let the meringues sit until cool enough to handle, about 5 minutes. Then, hollow them out this way: Hold a meringue flat-side up in one hand. With the edge of a metal teaspoon, gently carve a hole in the center of the meringue's base, leaving some lip around the opening. Press your thumb into the hole and push the inside of the meringue up against the walls to hollow out the interior (see Cook's Note).
Return the meringues to the baking sheet and place them in the turned-off oven until completely dried out, at least 3 hours and up to 8 hours.
With a wooden spoon, smash the rock candy sticks in their bags to break the sugar off the sticks and into smaller crystals. Pour the crystals into small bowls separated by color.
Place the white candy melting wafers in a microwave-safe bowl and microwave in 30 second intervals, stirring between each, until melted.
Use a pastry brush to paint a circle of melted wafers (about the size of a quarter) on the bottom of a meringue cavity. Immediately fill the cavity with dark-colored rock candy. Wait a few seconds, then pour the excess rock candy back into its bowl. Paint the rest of the cavity with melted wafers. Immediately fill the cavity with light-colored rock candy. Wait a few seconds before pouring out the excess. Repeat with the remaining meringues, wafers and rock candy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16640,"Caesar Salad with Shrimp 1/2 loaf crusty French bread, cubed 1/4 cup store-bought garlic olive oil 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil 4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan 1 1/2 avocados 1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves
Instructions: For the garlicky croutons: Preheat the oven to 250 degrees F. Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely. For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.) For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside. Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 16641,"Tea Sandwiches 24 bread slices (recommended: white, rye, whole grain, pumpernickel, or a combination) 1 cup guacamole 2 cooked chicken breasts, thinly sliced 4 ounces cream cheese, at room temperature 2 tablespoons chopped chives 1/2 English cucumber, sliced into thin rounds 1/4 cantaloupe, peeled, seeded and thinly sliced 1/4 pound thinly sliced prosciutto Instructions: Using a round cookie cutter, cut out the center of the bread, removing the crusts. Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread. Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread. Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16642,"Mediterranean Salmon en Papillote (in a paper package) 1 cup chicken broth 3/4 cup uncooked couscous 1 cup halved grape tomatoes 1/4 cup chopped pitted kalamata olives 2 tablespoons minced red onion 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh oregano 1 teaspoon minced garlic 7 teaspoons extra virgin olive oil, divided 4 TBS Greek seasoning* 4 (6-ounce) salmon fillets 1 Spanish onion, sliced 12 thin lemon slices (about 1 1/2 lemons) Instructions:

1. Preheat oven to 425 degrees F.
2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside.
3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 16643,"Bacon, Potato, Rosemary and Fontina Pizza 1 recipe fresh pizza dough, recipe follows 3 to 4 baby Yukon gold fingerling potatoes, finely sliced 1/2 small onion, finely sliced 6 slices applewood smoked bacon, finely chopped 2 tablespoons rosemary leaves 1/4 cup extra-virgin olive oil, plus extra to grease pan Kosher salt and freshly ground black pepper 1 cup shredded fontina cheese 1 cup baby arugula, optional 1/2 lemon, juiced 2 packages active dry yeast 2 teaspoons sugar 2 cups warm water (100 to 110 degrees F.) 2 tablespoons kosher salt 6 cups unbleached all-purpose flour, plus more for dusting 2 tablespoons extra-virgin olive oil, plus extra for bowl Instructions: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately. In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 16644,"Emeril's New Orleans' Asian-Style Braised Pork Belly 2 (2 1/2 pounds each) slabs pork belly 2 cups fresh squeezed orange juice 1 cup soy sauce 1 cup light brown sugar 1/2 cup fresh squeezed lemon juice 1/2 cup fresh squeezed lime juice 1/3 cup minced garlic 1/4 cup minced ginger 1/4 cup minced green onion bottoms (white part only) 1/4 cup sambal oelek 4 cups chicken stock 12 ounces frisee lettuce, cleaned, rinsed and spun dry 1/3 cup rice wine vinegar Salt and freshly ground black pepper Instructions: Place each portion of pork belly in a 1-gallon re-sealable plastic bag. In a medium mixing bowl, combine the orange juice, soy sauce, light brown sugar, lemon juice, lime juice, garlic, ginger, green onions and sambal and use a whisk to blend well. Divide the mixture between the 2 plastic bags and seal them. Place in a baking dish or roasting pan and refrigerate overnight, or for 8 hours. Preheat the oven to 325 degrees F. Remove the pork from the refrigerator and allow to sit at room temperature for 1 hour. Place the pork belly, skin sides down in a 9 by 13 inch glass oven proof baking dish, or a small roasting pan and pour the marinade and 3 cups of the chicken stock over and around the pork belly. Place in the oven and roast for 1 hour. Turn the pork belly over and roast for another 1 1/2 hours. Remove from the oven and place on a counter top, or cooling rack to cool. Use a fork and long, sharp, thin-bladed knife to remove the skin from the pork. Allow the pork to cool in the cooking liquid and, once cooled, about 1 to 1 1/2 hours, cover with plastic wrap and refrigerate for at least 6 hours or up to overnight. Remove the pork from the refrigerator and uncover. Carefully remove any congealed fat that rests on top of the cooking liquid. Using a sharp knife, score the fat layer of the pork in a cross hatch pattern. Preheat the oven to 400 degrees F. Add the remaining cup of chicken stock to the pan and place in the oven. Cook the pork belly until slightly caramelized on top and warmed through, 20 to 25 minutes. Remove from the oven and divide into 6 even portions. Place the frisee in a large bowl and toss with the rice wine vinegar. Season lightly with salt and pepper. To serve, place a portion of the pork on a warmed entree plate with 2 ounces of the frisee. Pour some of the sauce over the pork and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16645,"Passion Fruit Mousse 1 1/4 cups passion fruit puree 1 1/4 cups orange juice 3/4 cup sugar Scant 1 tablespoon gelatin dissolved in 2 tablespoons water 3 cups heavy cream, whipped 2 finger bananas Coarse sugar 1 kiwi, peeled, cut in 1/2 and sliced Instructions: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap. To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 16646,"Shrimp Cocktail with Guacamole 1-ounce olive oil 8 jumbo shrimp (10 to 20 count per pound) Salt and freshly ground black pepper 1 avocado, seeded and peeled 1/2 tablespoon lime juice 1 small clove garlic, crushed 1 1/2 teaspoons finely chopped onion 1 sprig fresh cilantro, leaves chopped Splash hot sauce (recommended: Tabasco) Instructions: In a saute pan, heat olive oil over moderate high heat. Season shrimp with salt and pepper and cook for 1 or 2 minutes on each side or until pink. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot sauce to blend. Season with salt, to taste. Place the guacamole in a dipping bowl with the shrimp arranged around. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16647,"Spinach-Orzo Salad with Shrimp Kosher salt 1/2 cup orzo 4 cups spinach, thinly sliced 10 medium radishes, quartered 1 small cucumber, peeled, seeded and diced 1/2 red onion, quartered and thinly sliced 1/4 cup pitted oil-cured olives, chopped 1/2 cup packed fresh mint, chopped 1/2 cup packed fresh parsley, chopped 1/3 cup plus 2 tablespoons fresh lemon juice 1/3 cup plus 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 pound medium shrimp, peeled and deveined 1/2 cup crumbled feta cheese Instructions: Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16648,"Pork with Apple Cream Sauce Kosher salt 12 ounces haricots verts or green beans, trimmed 3 tablespoons unsalted butter 3 tablespoons chopped fresh parsley Freshly ground pepper 4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each) 2 teaspoons chopped fresh thyme 2 tablespoons vegetable oil 1 large shallot, finely chopped 2 Granny Smith apples, thinly sliced 1 cup hard cider (or 1/2 cup each apple cider and white wine)
1 cup hard cider (or 1/2 cup each apple cider and white wine) 1/2 cup pitted prunes, halved 1 cup heavy cream Instructions: Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm. Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest. Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 16649,"Southern Lemon Chess Pie One 9-inch prebaked pastry shell 1/4 pound softened butter 1 cup sugar 3 large eggs Grated zest of 2 lemons 1/3 cup lemon juice 1/3 cup buttermilk 1/2 teaspoon vanilla 1 tablespoon cornmeal Instructions: Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set. TIP: LEMON PEPPER This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine. LEMON BUTTER Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16650,"Chocolate Mousse with Hazelnut Whipped Cream 4 ounces dark chocolate, chopped 2 tablespoons unsalted butter
Pinch kosher salt
3 large eggs, separated
1/2 teaspoon vanilla extract
1/4 cup sugar 1/2 cup heavy cream
1/2 cup heavy cream 2 tablespoons sugar
1 teaspoon hazelnut liqueur, such as Frangelico
1/4 cup toasted chopped hazelnuts Chocolate shavings
Instructions: For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools. In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form. In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form. Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended. Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours. For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form. To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 16651,"Whole-Wheat Spaghetti with Lemon, Basil, and Salmon 1/2 pound whole-wheat spaghetti pasta 1 clove garlic, minced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 tablespoon olive oil 4 (4-ounce) pieces salmon 1/4 cup chopped fresh basil leaves 3 tablespoons capers 1 lemon, zested 2 tablespoons lemon juice 2 cups fresh baby spinach leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine. Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan. Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16652,"New Jersey Burger (Aka The Crunchburger) 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 8 slices American cheese, each 1/4-inch thick 4 potato hamburger buns, split; toasted, if desired 4 slices beefsteak tomato 4 leaves romaine lettuce 4 slices red onion Horseradish mustard mayonnaise 4 handfuls potato chips Instructions:

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
2. Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with 2 slices of cheese and cover during the last minute of cooking.
3. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and dollop of horseradish mustard mayonnaise. Pile on the potato chips, cover with the bun tops, and serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16653,"Chicken Fried Steak and Gravy 3 pounds round steak, thinly sliced into 3-inch pieces Salt and ground black pepper Salt and ground black pepper
   4 1/4 cups all-purpose flour 5 large eggs, lightly beaten
   2 1/4 cups whole milk
   3 cups vegetable oil
   Instructions: Place a large piece of plastic wrap on a clean surface. Place a piece of the steak on the plastic wrap and top with a second piece of plastic wrap. Using the textured side of a meat mallet, tenderize the steak until it is very thin. Flip and repeat on the other side. Repeat with the remaining pieces of meat. Season generously with salt and pepper. Set aside. Place 4 cups of the flour in a large bowl or shallow dish. Combine the eggs and 1/4 cup of the milk in a separate bowl. Heat the oil in a large skillet over medium heat. Flick some flour into the oil; when it sizzles the oil is hot enough. Dredge the steak in the flour, coating both sides and shaking off excess. Dip in the milk and then again in the flour. Fry the steak, a few pieces at a time, until the edges turn golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Pour the cooking grease into a heatproof bowl or measuring cup. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the drippings to the skillet, scraping up all the brown bits on the bottom of the pan with a wooden spoon. When the oil is hot, whisk in the remaining 1/4 cup flour until the flour begins to brown, about 2 minutes. Slowly add the remaining 2 cups milk, whisking constantly until the gravy begins to thicken, 5 to 7 minutes. Season with salt and pepper. Transfer the fried steak to a serving plate and drizzle with the gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 16654,"Rice Cooker Mac and Cheese 2 cups elbow macaroni (about 8 ounces) 1 teaspoon kosher salt One 12-ounce can evaporated milk (about 1 1/4 cups) 3/4 cup shredded Cheddar 3/4 cup cubed processed cheese product, such as Velveeta (about 6 ounces) 1/2 teaspoon mustard powder 1/2 teaspoon freshly ground black pepper Instructions: Combine the macaroni, salt and 2 cups water in a rice cooker. Set the rice cooker on the standard white rice cycle and cook for 30 minutes, or until the cooking cycle is almost complete and most of the water is absorbed. Stir in the milk, Cheddar, processed cheese product, mustard and black pepper. Close the lid, turn the cooker to the warm setting, and let cook, stirring occasionally so the bottom doesn't burn, until the cheese is melted and the milk is well incorporated, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16655,"Christina's Beef Pot Pie 1 1/2 pounds beef round steak, cut into 1-inch cubes 1 (12-ounce) can cola 2 tablespoons unsalted butter 1 1/2 cups diced russet potatoes 3 carrots, peeled and sliced 3/4 cup diced celery 1 medium onion, chopped 1 cup sliced mushrooms 1/4 cup all-purpose flour 1/2 cup low-sodium beef broth 1/2 cup fresh or frozen baby peas 1 tablespoon dark brown sugar Salt and freshly ground black pepper 1 (17.3-ounce) can biscuit dough 1 egg, beaten Instructions: Marinate beef in cola for at least 30 minutes and up to 24 hours in the refrigerator. Drain, reserving 1/2 cup of cola, pat meat dry. Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the beef, potatoes, carrots, celery, and onion and saute until browned, about 10 minutes. Add the mushrooms and cook for 5 minutes. Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth, reserved cola, peas, and brown sugar. Season with salt and pepper, to taste. Let simmer for 15 minutes. Divide the beef mixture among 4 (20-ounce) casserole dishes or oven-proof bowls. Roll 2 rounds of biscuit dough out to fit over the top of each dish and brush with the beaten egg. Bake until the filling is bubbling and the biscuits are nicely browned, about 30 minutes (cover loosely with aluminum foil if biscuits brown too quickly). Let cool slightly before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 16656,"Beef and Noodles 8 ounces beef bones 1/3 pound carrots, coarsely chopped
   1/3 pound celery, coarsely chopped
   1/3 pound yellow onion, coarsely chopped
   1 ounce instant au jus powder or 5 beef bouillon cubes, crushed
   1/2 teaspoon granulated garlic
   2 pounds beef roast, inside round or top round
   8 cups beef stock
   3 1/2 cups all-purpose flour, plus for dusting 1 teaspoon salt
   2 eggs
   4 egg yolks
   2 teaspoons oil
   Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer. Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes. Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot. Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes. For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt. In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients. Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate. Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 16657,"Grilled Pork Chops Filled with Sundried Cranberries 4 pork chops, 1-inch thick Salt and freshly pepper Cranberry filling, recipe follows Cranberry sauce, recipe follows Olive oil Dried cranberries Toasted pine nuts 1 cup sundried cranberries 2 tablespoons pinenuts, toasted 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 tablespoon brown sugar 1 teaspoon cascabel cl powder Salt 4 cups homemade chicken stock 1/4 cup white wine 1/4 cup red wine 1/4 cup cranberry juice 1 tablespoon brown sugar 1 teaspoon black peppercorns 1 tablespoon chipotle puree Instructions: Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt. Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 16658,"The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil 1 (16-ounce) package pizza dough, brought to room temperature 2 teaspoons extra-virgin olive oil 2 tablespoons grated Parmigiano-Reggiano 1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 cloves cracked garlic 1/2 pound chicken breast cut for stir fry or chicken tenders Salt and freshly ground black pepper 1 cup part skim ricotta cheese 10 sun dried tomatoes in oil, drained and sliced 1 cup shredded mozzarella cheese, available on dairy aisle 12 to 15 leaves fresh basil, torn or stacked and thinly sliced Instructions: Preheat oven to 500 degrees F. On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano. In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces. Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces. To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 16659,"Karri's Steak Marinade 1 cup ketchup 1/2 cup pineapple juice 1/4 cup cider vinegar 1 tablespoon natural mesquite flavor liquid smoke 2 teaspoons onion powder 1 tablespoon ground cumin 1 teaspoon crushed red pepper 2 teaspoons dried oregano 3 cloves garlic, crushed Honey, to coat 2 rib eye steaks Sea salt and pepper Instructions: Whisk together the ketchup, pineapple juice, cider vinegar, liquid smoke, onion powder, cumin crushed red pepper, oregano and garlic in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours. Remove the steaks from the marinade and pat dry. Sprinkle with salt and pepper and grill to desired doneness. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16660,"Baked Penne with Fennel Kosher salt 3 tablespoons extra-virgin olive oil, plus more for greasing 1/2 pound pancetta, trimmed of excess fat and diced 1 medium onion, chopped 1 fennel bulb, trimmed and thinly sliced 1 28-ounce can whole plum tomatoes 1/2 cup heavy cream 12 ounces penne 1/2 cup chopped fresh basil 1 cup grated parmesan cheese (about 2 1/2 ounces) 2 cups grated mozzarella cheese (about 8 ounces) 1 3/4 cups grated fontina cheese (about 6 ounces) Instructions: Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta. Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss. Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 16661,"Roasted Figs and Onions with Gorgonzola Croutons 2 tablespoons extra virgin olive oil 2 tablespoons garlic, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup fresh mint, chopped 4 red onions, halved and peeled 8 fresh figs 3 tablespoons balsamic vinegar 5 ounces Gorgonzola Dash of Tabasco Dash of Worcestershire 3 tablespoons heavy cream 12 slices baguette 3 tablespoons olive oil which has been mixed with 1 crushed garlic clove Instructions: Preheat oven to 350 degrees. In a medium bowl, mix the olive oil, garlic, salt, pepper and mint. Slice the onions in half, from stem to root end and add to bowl. Coat onions and place in a shallow baking dish and roast for 30 minutes. Add figs to the baking dish, baste with juices and roast for 15 more minutes. Meanwhile, mix gorgonzola, Tabasco, Worcestershire and thin with cream to make a spreadable mixture. Brush baguette slices with garlic oil. Remove the onions and figs from oven, raise oven temperature to 400 degrees. Place baguette slices on a baking sheet and toast the slices for about 7 minutes, until browned. To serve: Spread the cheese mixture on the bread. Place the onion and fig mixture on a platter, and surround with the croutons. Serve immediately. Tip: DRIED FIGS Heat your figs with a mixture of brandy and water to barely cover. Cook 15-20 minutes until softened. Serve with mascarpone cheese or whipped cream. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 16662,"Cajun Crab Cakes 32 ounces claw crabmeat 2 cups plain bread crumbs 2 tablespoons Dijon mustard 1 tablespoon hot sauce 1 tablespoon Cajun seasoning, recipe follows* 3 eggs 1 red onion, minced Vegetable oil, for pan-frying 1 teaspoon salt 1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Instructions: Preheat oven to 250 degrees F. Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.) Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve. Mix all ingredients together and store in an airtight container. ","[Chenin Blanc, Sauvignon Blanc, Merlot, Zinfandel]" 16663,"Ultimate Tuna Melts 2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained 1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann\u2019s
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens
Instructions: In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna. Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16664,"Seafood Paella 4 tablespoons olive oil 1/2 pound chicken breast, boneless, skinless 1/4 cup diced onions 2 tablespoons chopped garlic 1/4 cup diced red and green peppers 1/4 cup diced celery
1 cup parboiled rice 2 cups chicken stock 1/2 tablespoon saffron 6 blue crabs, cleaned and halved 1 pound shrimp, peeled and de-veined 12 clams 12 mussels 1/2 pound smoked sausage, sliced into 1/4-inch pieces 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Saute mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the blue crabs, shrimp, clam, mussels, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes. ","[Rioja, Tempranillo, Garnacha, Cava]" 16665,"Fried Chicken and Wild Rice Waffles with Pink Peppercorn Sauce 1 1/2 cups all-purpose flour 1 1/2 cups whole-wheat flour 1 1/2 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt 4 cups buttermilk 4 large eggs 1/2 cup vegetable oil 1/2 cup cooked wild rice (rice should be overcooked), drained well Melted butter, for the waffle iron 6 cups buttermilk Kosher salt 2 teaspoons cl de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut into 8 pieces 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne Freshly ground black pepper Peanut oil, for deep-frying 1/2 cup clover honey 3 tablespoons pink peppercorns 1 lime Kosher salt and freshly ground black pepper Instructions: Special equipment: waffle iron For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes. Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions. For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the cl de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well. To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 16666,"Smoky Greens 3 large bunches of mixed dark leafy greens (kale, collard greens, turnip, mustard, dandelion, arugula), cut into 1-inch strips 1 tablespoon of olive oil Chipotle chilis in adobe sauce, pureed Sea salt to taste Instructions: Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat). Add sea salt to taste and quickly saute the greens to desired tenderness ","[Rioja, Tempranillo, Garnacha, Barbera]" 16667,"Birch De No?l Cooking spray 6 large eggs, separated, at room temperature 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/4 teaspoon salt 3/4 cup confectioners' sugar, plus more for dusting 1 1/2 cups almond flour 1/2 cup all-purpose flour 1 cup cold heavy cream 1 cup confectioners' sugar Pinch of salt 2 cups mascarpone cheese, at room temperature 2 teaspoons pure vanilla extract 1 cup cherry jam or preserves 3 ounces semisweet chocolate, chopped Instructions: Make the cake: Preheat the oven to 375?. Lightly coat an 11-by-17-inch rimmed baking sheet with cooking spray, then line with parchment paper. Beat the egg yolks, brown sugar and vanilla and almond extracts in a medium bowl with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Using clean beaters, beat the egg whites and salt in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Gradually beat in the confectioners' sugar, then increase the speed to medium high and beat until stiff peaks form, 2 to 3 minutes. Fold one-quarter of the beaten egg whites into the egg yolk mixture with a rubber spatula. Gently fold the egg yolk mixture into the remaining egg whites until there are no more white streaks. Whisk the two flours in a medium bowl and gently fold into the egg mixture until combined. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 13 to 15 minutes. As soon as the cake comes out of the oven, dust with confectioners' sugar. Loosen the edges with a paring knife. Place another baking sheet on top of the cake and invert the cake onto it. Remove the top baking sheet and parchment. Dust more confectioners\u2019 sugar on the exposed cake. Cover with a clean kitchen towel (not terry cloth) and place the baking sheet on top. Invert the cake again so it is on the towel and remove the top baking sheet. Starting at a long end, roll up the cake and the towel together to form a log. Place seam-side down on a rack and let cool, about 45 minutes. Meanwhile, make the frosting: Beat the heavy cream, confectioners' sugar and salt in a large bowl with a mixer on medium-high speed until soft peaks form. Reduce the speed to medium and beat in the mascarpone and vanilla until thickened, about 30 seconds (do not overbeat). Refrigerate the frosting until the cake has cooled. Gently unroll the cake with a long side facing you. Spread 1 1/2 cups frosting over the cake, leaving a 1/4-inch border on the two short sides and a 1-inch border on the far long side. Dollop the cherry jam on top and gently spread to cover the frosting. Reroll the cake (without the towel) and place seam-side down on a platter. Trim both ends, then cut off one 3/4-inch-thick slice. Unroll the slice slightly to cut off 3 inches of the spiral; reroll the slice into a spiral (this will be the knot of the log). Frost the cake with all but 1/2 cup of the frosting, using a small offset spatula to create a bark-like texture. Place the small cake slice on the side to look like a tree knot; cover with the remaining frosting. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool, then transfer to a small resealable plastic bag and snip a corner. Pipe thin lines of chocolate onto the cake, pressing it into the frosting with the tip of the bag. Refrigerate the cake until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16668,"Desert Rose 2 cups ground almonds 1 cup sugar 1 lemon, zested 1 teaspoon baking powder 1 teaspoon unsalted butter, room temperature 1 cup powdered sugar, for dusting Instructions: Preheat oven to 350 degrees F.
In a large bowl, mix all the ingredients together except for the powdered sugar. Roll the dough into 1-inch balls and place on a cookie sheet. Press down with a knife to make slits like a triangle in the cookie. Using the end of the knife, press the center of the cookie downward. Bake for 8 to 10 minutes. Let cool and then dust with powdered sugar. ","[Chardonnay, Moscato, Riesling]" 16669,"Bison Burgers with Spicy Aioli 1 teaspoon coconut oil 1/2 cup minced onions 4 cloves garlic, minced 1 pound ground bison meat 1 teaspoon tomato paste 1/4 teaspoon ground cumin 1/4 teaspoon sea salt Pinch ground black pepper Pinch cayenne pepper 1/2 teaspoon Dijon mustard 1/4 teaspoon tomato paste 1 large egg yolk 1 clove garlic, minced 2 tablespoons canola oil 2 tablespoons olive oil 1 teaspoon lemon juice Cayenne pepper Sea salt 4 leaves iceberg lettuce 2 small tomatoes, cut into 1/4-inch rounds 1/8 small red onion, shaved Kale chips, for serving Instructions: For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips. ","[Syrah, Malbec, Zinfandel, Tempranillo]" 16670,"Foil-Packet Lemon Chicken with Fingerling Potatoes 4 skinless, boneless chicken breasts (6 to 8 ounces each) Kosher salt and freshly ground pepper 1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick 2 lemons (1 juiced, 1 cut into 4 wedges) 1/4 cup extra-virgin olive oil 3 shallots, sliced 1/4 inch thick 8 sprigs thyme Instructions: Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides. Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 16671,"Cherry Cheesecake Pizza Pie 1 1/3 cups all-purpose flour, plus more for dusting 1 cup almond flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/2 sticks cold unsalted butter, diced, plus more for the pan 4 tablespoons ice water, plus more if needed 16 ounces cream cheese, softened at room temperature 2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 large lemon, zested and juiced 2 pounds pitted fresh or thawed frozen cherries, with juices 1/4 cup granulated sugar
1 vanilla bean, split 1/2 medium lemon, zested and juiced 1 cup heavy cream 1 tablespoon confectioners' sugar
1/2 teaspoon lemon zest 1/2 cup sliced almonds Instructions: For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom. Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork. Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool. For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula. Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool. For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes. Pour the compote over the cooled cheesecake filling, and spread evenly over the top. For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form. In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool. To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16672,"Pantry Pasta 2.0 1/2 whole yellow onion, diced 2 tablespoons olive oil One 14.5-ounce can diced tomatoes with juice 1/3 cup vegetable stock 1/3 cup jarred Calabrian chilies, roughly chopped One 14-ounce jar hearts of palm, sliced into 1/2-inch rounds 2 cloves garlic, minced Salt and freshly ground black pepper 8 ounces bowtie pasta, cooked al dente and drained 2 to 3 tablespoons jarred sun-dried tomato pesto 1/4 cup grated Parmesan cheese 5 to 6 basil leaves, torn Instructions: Add the onions into a skillet with the olive oil over medium heat. Saut for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly. Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16673,"Pork Chops with Sherry Vinegar Sauce 4 (1 1/2-inch thick) center cut pork chops Salt and freshly ground black pepper 1 tablespoon peanut oil 1 tablespoon unsalted butter, plus 1 tablespoon 7 tablespoons sherry wine vinegar 3 tablespoons sherry 1 cup brown veal stock 1 tablespoon barbecue sauce 1 1/2 tablespoons Dijon mustard 2 tablespoons peeled, seeded, and chopped tomatoes 1 teaspoon minced chives Instructions: Preheat the oven to 425 degrees F. Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy. Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives. Serve the pork with the sauce. ","[Rioja, Pinot Grigio, Chianti, Grenache Blanc]

" 16674,"Frozen Lemon Whip with Blueberry Sauce 6 large egg yolks 1/2 cup granulated sugar 1/2 cup fresh lemon juice 3 lemons, zested, plus thin slices for serving 2 cups heavy cream Blueberry Sauce, recipe follows Blueberries, for garnish 2 cups fresh blueberries 1/4 cup sugar 1/4 cup freshly squeezed lemon juice 1 lemon, zested Instructions: Line a 6-cup jumbo muffin tin with paper muffin liners. Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm. In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours. To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!! Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16675,"Orange Cream Push Pops 1 1/2 cups vanilla bean ice cream, softened 1 1/2 cups orange sherbet, softened
One 16-ounce frozen pound cake
Refrigerated whipped cream, for topping Orange sprinkles, for topping Instructions: Spoon the ice cream into a piping bag. Spoon the sherbet into a piping bag. Freeze both while preparing the molds. Cut the pound cake lengthwise into slices. Cut out sixteen 1 1/2-inch circles from the cake slices. Insert one cake slice into each of 8 push-pop molds. Squeeze about 1 heaping tablespoon of vanilla ice cream over the cake followed by 1 heaping tablespoon of orange sherbet. Repeat the layers once. Snap on the lids and freeze at least 3 hours and up to overnight. Remove the pops from the freezer and remove the lids. Top with whipped cream and sprinkles before serving. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 16676,"Holiday Hidden Valley? Ranch Roasted Turkey with Cornbread Stuffing 1 cup (2 sticks) unsalted butter, softened to room temperature 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1/2 teaspoon freshly ground black pepper 1 apple (Golden Delicious works well); cored, peeled and cut into medium-sized cubes 2 large onion, finely chopped 1 tablespoon finely chopped rosemary 1/2 pound sweet Italian sausage 10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups) 1 egg, lightly beaten 1/2 cup heavy cream 3 cups chicken stock, divided 12-14 pound fresh turkey 1/4 cup all-purpose flour
Juice of 1/2 lemon Instructions: Preheat oven to 350 degrees F. Remove top rack. Prepare compound butter by combining butter and dressing mix in a small bowl; stir with spoon until well incorporated. Adjust seasoning with freshly ground black pepper; set aside. Melt 1 tablespoon of compound butter in medium skillet. Toss apple cubes in melted butter and cook approximately 2 minutes to gently caramelize. Remove apple cubes and set aside. In same pan melt half of compound butter over medium heat, reserving remaining compound butter for turkey. Add onion and rosemary; cook until lightly browned. Add Italian sausage meat and cook 10 minutes, until soft and golden. Scrape sausage mixture into large mixing bowl, add apple and cornbread pieces; toss to combine. Season well with salt and pepper. In separate bowl, whisk egg, cream and 1/2 cup stock; pour liquid over cornbread mixture. Stir stuffing together; set aside. Rinse turkey thoroughly inside and out with cold water; pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Using fingers, gently lift skin from breast and rub dressing mix compound butter under skin, massaging breast meat as you go. Spread remaining compound butter over exterior of skin, covering wings, legs and any gaps. Stuff bird with prepared stuffing. Truss with kitchen twine or simply cross legs over and secure with twine. Position turkey on rack in large roasting pan; transfer to oven. Roast turkey approximately 3 hours, until instant-read thermometer inserted into meaty part of thigh registers 170 degrees F (thigh juices will run clear when pricked with knife, 15 minutes per pound). If legs or breast brown too quickly during roasting, cover with foil. Remove turkey from oven; transfer to serving tray to rest while making gravy. Skim off most fat from pan drippings with spoon and position roasting pan across two burners over medium-high heat. Using wooden spoon, scrape up browned bits stuck to bottom of pan. Whisk in flour, stirring as it thickens to prevent lumps. Pour in remaining 2 1/2 cups stock, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Bring to a simmer; season with salt, pepper and squeeze of lemon juice to brighten flavors. Simmer for 5 minutes; strain to remove solids. Serve with turkey and stuffing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16677,"Banoffee Lush Nonstick cooking spray, for the baking dish 10 wheat digestive biscuit cookies, placed in a resealable plastic bag and crushed with a rolling pin (about 1 1/2 cups crumbs) 5 tablespoons unsalted butter, melted 1/4 cup granulated sugar One 8-ounce package cream cheese, at room temperature 5 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract Pinch kosher salt One 12-ounce container frozen whipped topping, such as Cool Whip, thawed 1/2 cup caramel sauce, plus more for drizzling 2 bananas, sliced into coins One 3.4-ounce package instant banana pudding (plus required ingredients) 1/4 cup toffee crumbs
Instructions: Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the crushed cookies, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set. Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Top with the caramel sauce and sliced bananas and refrigerate for 15 minutes to partially set.
Meanwhile, make the instant pudding according to the package directions. Pour over the filling layer. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
Before serving, drizzle with caramel sauce and toffee crumbs. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 16678,"Short Rib and Tallegio Pie 2 tablespoons canola oil 5 pounds bone-in short ribs
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 cup dried apricots, roughly chopped
2 tablespoons capers, roughly chopped
2 shallots, peeled and thinly sliced
2 to 3 cups dry red wine
1 1/2 pounds tallegio cheese, chopped 1/2 cup heavy cream
3 cups all-purpose flour 2 teaspoons salt
1/2 teaspoon sugar
1 pinch ground cinnamon
1 1/4 cups shortening
1 stick butter, plus 3 tablespoons melted for brushing
1 cup golden raisins, coarsely ground
1 cup walnuts, coarsely ground
Arugula salad, for serving
Instructions: Preheat the oven to 350 degrees F. For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary. When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary. For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan. Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes. Slice and serve with a small side of arugula salad. Recipe courtesy of Rodney Henry ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 16679,"Pumpkin Streusel Coffee Cake 1/2 cup almond flour 1/4 cup coconut flour 3 tablespoons maple syrup 2 tablespoons coconut sugar 1 tablespoon coconut oil, solid 1/2 teaspoon ground cinnamon 1/2 teaspoon ground clove 1/2 teaspoon ground nutmeg Nonstick baking spray, for the baking dish 1 cup canned pumpkin puree 1/4 cup coconut oil, melted 1/4 cup maple syrup 1/4 cup coconut sugar 4 eggs, at room temperature 1 cup almond flour 1/2 cup chopped pecans or walnuts 1/4 cup coconut flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground clove 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Instructions: For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside. For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray. In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing). Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 16680,"Red cl Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette 1/4 cup ancho cl powder 2 tablespoons ground toasted cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup olive oil 12 sea scallops, rinsed and patted dry 1 cup peanut oil 3 blue corn tortillas, cut into very thin strips Kosher salt 3 cups assorted greens, mizuna, arugula and frisee Citrus Vinaigrette large ripe mango, peeled, pitted and diced 1 red pepper, finely diced 1 yellow pepper, finely diced 1/4 cup chopped cilantro 1/4 cup fresh orange juice 1/4 cup fresh lime juice 1/4 cup lemon juice 2 basil leaves, chiffonade 2 tablespoons finely chopped red onion 1 1/4 cups pure olive oil Salt and freshly ground pepper Instructions: For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, cl side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve. For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt. For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve. Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste. ","[Pinot Noir, Garnacha, Vermentino, Sauvignon Blanc]

" 16681,"Pasta with Grilled Poultry Sausages 1/2 pound ziti 4 tomatoes, seeded and cut into 1/2inch dice 7 ounces pimientoes or roasted red peppers, finely sliced 1/4 cup olive oil 1/2 teaspoon saffron threads dissolved in 2 tablespoons sherry wine vinegar 1 pound spicy chicken or turkey sausages, pricked with a fork Salt and freshly ground black pepper 2 scallions, green parts only, thinly slice Instructions: Cook the pasta in 2 quarts of salted water. Set the tomatoes and peppers in the bottom of a mixing bowl with the olive oil and saffron vinegar. On a lightly oiled stovetop grill cook the sausages until they are done, about 6 or 7 minutes a side. Cut them into thin slices and add to the tomatoes and peppers. When the pasta is done, drain it and toss with the sausages, tomatoes and peppers. Season and garnish with scallions. ","[Chardonnay, Vermentino, Gavi, Tempranillo]" 16682,"Blackberry Millefeuille 2 sheets frozen phyllo pastry, thawed and cut in half 3 tablespoons clarified butter, melted 1 tablespoon maple sugar, brown sugar or white sugar About 3 tablespoons/20 g finely chopped hazelnuts 1 cup/250 ml heavy cream Maple syrup, to sweeten 1 teaspoon vanilla extract About 1 pound/450 g blackberries Instructions: For the phyllo layers: Heat the oven to 375 degrees F. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some hazelnuts. Make 3 more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes. For the blackberry filling: Whip the cream with enough syrup to sweeten, and the vanilla extract. Assemble the dessert just before serving: Lay a phyllo layer on each of 4 plates. Top each with 1/4 of the cream mixture. Arrange berries standing upright on top. Top each dessert with another round of phyllo. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16683,"Rainbow Salad Lettuce Cups 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 tablespoon chopped fresh tarragon 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup finely chopped yellow bell pepper 1/3 cup thinly sliced snow peas 1/3 cup diced cooked beets 1/3 cup julienned radishes 2 stalks asparagus, trimmed and thinly sliced 1/2 large ripe avocado, diced 1/4 cup packed fresh basil, chopped 2 tablespoons chopped fresh chives, plus more for topping 12 leaves Little Gem lettuce Toasted sesame seeds, for sprinkling Instructions: Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper. Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives. Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16684,"Mild-Curry Grilled Chicken 4 (6-ounce) boneless, skinless chicken breasts 2 tablespoons Patak's? Mild Curry Paste 2 tablespoons white vinegar 2 tablespoons olive oil salt and pepper to taste Instructions: Pat chicken dry using paper towels and set aside. Combine Patak's® Mild Curry Paste, vinegar, oil, salt and pepper in a bowl and stir to combine. Add chicken to marinade turning to coat thoroughly. Cover and marinade at room temperature for 10 to 15 minutes. Preheat grill to medium or about 350. Coat grill grates with oil to prevent sticking. Grill chicken for 5 to 7 minutes per side or until cooked through. Remove from heat and allow cooling for 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 16685,"Asparagus and Mozzarella Salad 1 pound medium size asparagus, stalks peeled 1/4 cup olive oil 1 to 2 tablespoons Champagne or white wine vinegar Dijon mustard and minced garlic to taste Salt and freshly ground black pepper 1/2 pound fresh mozzarella, cut into sticks, about 1/4 inch wide and 1 inch long. 2 vine-ripened tomatoes, very thinly sliced 4 ounces wafer thin slices (rounds) of salami 1/4 cup slivered roasted red bell pepper (from the jar) Instructions: Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside. Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing. Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16686,"Peach Cornbread Trifle 2 pounds very ripe peaches 1/4 cup sugar 2 cups heavy cream 1/2 teaspoon vanilla extract 1 pound cornbread either store-bought or homemade Instructions: Score the bottom of peaches with an \X.\ Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl. Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks. Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top. Refrigerate and serve cold. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instructions: Pre" 16687,"Stuffed Double-Cut Pork Loin Chops 4 bone-in, double-cut loin chops (3 to 4 pounds total) 5 cups water 1/4 cup kosher salt 1 tablespoon fresh cracked black pepper 3 tablespoons Dijon mustard 1 tablespoon dried sage 1 tablespoon granulated garlic 2 tablespoons olive oil 1 tablespoon butter 1/2 cup diced pancetta 6 cups cremini mushrooms, very thinly sliced Salt and fresh cracked black pepper 1/4 cup minced shallots 1 teaspoon minced fresh sage leaves 1/2 cup shredded fontina cheese 1 teaspoon Italian seasoning 1 teaspoon fresh cracked black pepper 3/4 cup panko breadcrumbs 1/2 cup flour 2 eggs 2 tablespoons olive oil 1/4 cup bacon fat 1/4 cup minced shallots 1 cup chicken stock 2 tablespoons whole grain Dijon mustard 2 tablespoons plain yogurt 2 teaspoons lemon juice 1/2 teaspoon kosher salt 1 tablespoon chopped Italian flat-leaf parsley, for garnish Instructions: For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours. For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service. Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce. Preheat the oven to 350 degrees F. For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat. Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops. In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil. For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt. Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 16688,"Vita's Pantry Pound Cake 1 cup milk 1/2 cup butter 4 eggs 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder 1 pint strawberries, stems removed and cut into small pieces 2 tablespoons sugar 1 tablespoon orange liqueur Whipped cream, as an accompaniment Instructions: Preheat oven to 350 degrees F. In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix in well, then, gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into an ungreased tube pan with straight walls (not a Bundt pan). Bake for 1 hour. Combine the strawberries, 2 tablespoons of sugar and the liqueur in a bowl and set a side. Let the cake cool in the pan, and then use a blunt knife to go around the edge of the pan to loosen it. Turn it out and serve with strawberries and whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 16689,"Cauliflower Rice 2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets) 3 tablespoons extra-virgin olive oil
1 bunch scallions, chopped, white and green parts separated
Kosher salt and freshly ground black pepper
1/4 cup sliced or slivered almonds
1/4 cup chopped fresh Italian parsley
Instructions: Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice (see Cook's Note). You should have 6 to 7 cups of riced cauliflower. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes. Meanwhile, toast the almonds in a small skillet over medium heat until golden, tossing frequently, about 3 minutes. Set aside. Remove the cauliflower from the heat and stir in the scallion greens, parsley and toasted almonds. Transfer to a large bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16690,"Cowboy Beans 8 ounces turkey kielbasa 1/2 small onion 1 teaspoon oil 3/4 cups ketchup 3 tablespoons molasses 2 (15-ounce) Cans Great Northern Beans, drained Instructions: Slice sausage and cook in microwave or on stove top according to package directions. Drain off fat and set aside. Saute onion in oil. Add ketchup and molasses and stir until well blended. Stir in beans and sausage. Warm on low heat until ready ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 16691,"Gulab Jamun 3/4 cup low-fat dry milk powder (see Cook's Note) 1/4 heaping cup all-purpose flour, plus more if needed 1/16 teaspoon baking soda 1/2 cup heavy cream, plus more if needed 1 tablespoon lemon juice 1 teaspoon ghee, plus more for greasing hands 4 cups neutral oil for frying, such as sunflower or safflower 1 1/2 cups sugar 1/2 teaspoon cardamom seeds or 5 pieces of cardamom, lightly smashed 1/2 teaspoon saffron 1/4 cup light rum or vodka, optional 1 to 2 teaspoons rose water 1 teaspoon lemon juice Toasted almond slivers or toasted, chopped pistachios for serving Instructions: For the gulab jamun: Sift the milk powder, flour and baking soda together in a large bowl. Add the cream, lemon juice and ghee. Use your hands to make mix lightly into a stiff and slightly sticky dough. Add more cream if too dry or more flour if too wet. The dough should be smooth(ish). Try not to over knead the dough as that will make the balls dense. Cover the bowl and let it rest while you make the simple syrup. For the syrup: Combine the sugar, 1 1/2 cups water, cardamom seeds and saffron in a medium saucepan. Cook, stirring, over medium heat until the sugar is completely dissolved. Add the alcohol, if using, rosewater and lemon juice, bring to a boil and cook, stirring occasionally, until the consistency of a light syrup, 15 to 20 minutes. If using whole cardamom, remove the pod from the water.
Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer to the side of the pot and heat over medium-high heat to 280 to 285 degrees F. (It is important that the oil be kept at this temperature, if too hot the gulab jamun balls will brown on the outside but remain uncooked inside.)
Meanwhile, grease your hands with ghee or oil. Roll the dough into sixteen 1-tablespoon size balls (walnut-sized balls), making sure there are no cracks. (The dough will double in size when fried and will grow some more when soaked in the simple syrup.)
Once the oil is at the right temperature, gently add one ball at a time to the hot oil, making sure there is enough space for the balls to expand in size and not stick to each other. Gently stir the balls to make sure they are not sticking to the bottom of the pot or to each other. Fry the balls, turning every minute or so, until golden brown, 5 to 6 minutes. Use a slotted spoon to remove and transfer to a paper towel-lined baking sheet or plate. Repeat with the rest of the dough balls.
Put the warm gulab jamun in a glass baking dish large enough to hold all the balls with a little space around them and pour the warm syrup over them.
It's better to make the gulab jamun 1 to 2 hours before to let them soak the syrup. I like to zap or warm the jamuns before serving, but they can be had cold or at room temperature also. Refrigerate for up to 2 weeks in an airtight container. Garnish with nuts just before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16692,"Grilled Portobellos with Arugula 2 portobellos, stems removed 3 tablespoons olive oil 1 tablespoon balsamic vinegar Salt and pepper 1 bunch arugula, rinsed and dried Parmesan shavings Instructions: Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 16693,"Grilled Peach Margaritas 5 ripe white peaches, halved and pitted 6 ounces tequila 6 ounces Cointreau 6 ounces fresh lime juice (from about 10 limes) Instructions: Preheat a grill to medium high. Grill the peaches cut-side down until marked, 2 to 3 minutes. Combine the tequila, Cointreau, lime juice and all but 2 grilled peach halves in a blender. Blend on high for 1 to 2 minutes until smooth. Slice the remaining grilled peach halves. Divide the drink among ice-filled glasses and garnish with the sliced peaches. ","[Margaux, Riesling, Moscato, Sauvignon Blanc]" 16694,"Grilled Baby Artichoke, Gigante Beans and Feta Salad 2 ounces Gigante beans, cooked 8 baby artichoke halves, blanched and grilled 1 cup toasted garlic vinaigrette 1/2 roasted red pepper, torn into 3 pieces 4 fresh basil leaves 2 ounces French Feta cheese 1/4-ounce Baby arugula 1-ounce toasted garlic and red wine vinaigrette 1/4-ounce basil oil Kosher salt and black pepper 8 tablespoons canola oil 1 1/2 tablespoons thinly sliced garlic 4 tablespoons red wine vinegar 1 1/2 tablespoons fresh chopped oregano 1 1/2 tablespoons minced shallots 4 tablespoons extra-virgin olive oil Salt, pepper, to taste 1/2 teaspoon sugar Instructions: First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade. Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty. Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position. Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate. Garnish the edge of the salad with basil oil. Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 16695,"Cherry-Vanilla Crisp 4 tablespoons unsalted butter, melted, plus more for the baking dish 6 cups pitted cherries (thawed if frozen) 3/4 cup sugar 2 tablespoons dark rum (optional) 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt 1/4 cup plus 2 tablespoons all-purpose flour 2/3 cup rolled oats 1/3 cup sliced almonds Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch-square baking dish. Toss the cherries in a large bowl with 1/2 cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish. Whisk the remaining 1/4 cup flour, the oats, almonds and the remaining 1/4 cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving. ","[Burgundy, Moscato, Riesling, Tempranillo]" 16696,"Shrimp Scampi with Linguini 1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leaves Instructions: For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16697,"Lemon-Herb Rice Salad 2 lemons Kosher salt and freshly ground pepper 1/2 medium red onion, thinly sliced 1 medium carrot, shredded 1/4 cup vegetable oil 2 cups long-grain white rice 2 tablespoons rice wine vinegar 2 teaspoons packed light brown sugar 1 Kirby cucumber, seeded and diced 1/2 cup chopped salted roasted peanuts 1/2 cup fresh cilantro, roughly chopped 1/2 cup fresh mint, roughly chopped 1/2 cup fresh basil, roughly chopped 1 bunch watercress, tough stems removed, leaves torn Instructions: Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool. Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 16698,"Basmati and Black Rice Juk 1/4 cup Thai black rice 3 cups water 4 to 6 cloves roasted garlic 1/3 cup basmati rice 1 teaspoon freshly grated horseradish Salt and pepper Instructions: Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup. Add 1/2 of the roasted garlic to the black rice, and simmer 5 minutes more. Pass through a fine mesh strainer. While the Thai black rice is cooking, place the basmati rice and 3 cups of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16699,"Buffalo Tenderloin with Teton Black Bar-B-Que Sauce 6 to 8 (8-ounce) buffalo tenderloins Freshly ground black pepper Kosher salt 2 tablespoons pureed roasted garlic 2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace) 1 tablespoon chopped shallots 1 sprig rosemary leaves stripped from stem, coarsely chopped 1 sprig thyme, stripped 3 leaves sage, chopped 1 teaspoon chopped garlic 1/2 cup port wine 1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves) 1 cup maple syrup 1/2 cup red wine vinegar 1 1/2 cups Worcestershire sauce 1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water) Braised spinach and your favorite potato, for serving, optional Instructions: Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness. Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and kosher salt. Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 16700,"Crema Catalana 5 cups milk 4 strips orange zest 2 cinnamon sticks Pinch salt 8 large egg yolks 1 cup sugar, plus extra for caramelizing 1 tablespoon cornstarch 2 teaspoons vanilla extract Instructions: Special equipment: 10 (5-ounce) ramekins In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined. Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately. ","[Chardonnay, Riesling, Moscato, Vin Santo]

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

recipe: Grilled Steak with Chimichurri Sauce

1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil K" 16701,"Microwave Ginger-Soy Flounder with Snow Peas 1 tablespoon low-sodium soy sauce 1 teaspoon mirin 1 teaspoon toasted sesame oil 1/2 teaspoon grated fresh ginger 1/2 teaspoon Sriracha 4 ounces shiitake mushrooms (about 12), stemmed and cut into 1/4-inch strips 4 ounces shiitake mushrooms (about 12), stemmed and cut into 1/4-inch strips
4 radishes, sliced into 1/8-inch-thick rounds Two 6-ounce flounder fillets, each cut in half (to fit in the dish) 6 ounces snow peas, trimmed and strings removed 6 ounces snow peas, trimmed and strings removed
1/2 lemon 1 scallion, green part only, thinly sliced 1 cup cooked brown rice, for serving Instructions: Mix together the soy sauce, mirin, sesame oil, ginger and Sriracha. Toss the shiitakes and radishes in a microwave-safe 8-by-8-by-2-inch baking dish. Place the fillets on top in a single layer. Pour the soy sauce mixture over the fillets. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the fillets are opaque white, 4 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. Let stand, covered, for 2 minutes to steam and finish cooking gently. Meanwhile, place the snow peas in a microwave-safe medium bowl. Cover tightly with plastic wrap; make a small slit in the center. Microwave on high (at 100 percent power) until the snow peas have turned bright green but are still crisp, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.) Divide the snow peas between two plates. Top with the shiitakes, radishes and fillets. Drizzle any sauce left in the baking dish over the fish. Squeeze fresh lemon juice over the fillets, and garnish with scallions. Serve with brown rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16702,"Fruit-Sweetened Mini Banana Muffins Nonstick cooking spray 1 cup raisins 2 large pitted dates 1 3/4 cups whole-wheat pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 large egg plus 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 teaspoon orange zest 1/2 cup milk 2 small ripe bananas, half of one cut into 24 very thin slices and the remaining 1 1/2 cut into small chunks Instructions: Preheat the oven to 350 degrees F and spray the muffin pan with nonstick spray. Put the raisins and dates in a medium bowl and cover with very hot water. Let soak until the fruit is very soft, about 25 minutes. Drain and then puree until smooth in a food processor, scraping the bowl frequently. Whisk the flour, baking powder, cinnamon and salt together in a medium bowl. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the milk and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold the banana chunks into the batter. Divide the muffin batter evenly among the mini muffins cups. Dampen your hands and smooth the tops of each mound of batter. Top each with a thin slice of banana. Bake until the muffins are golden and bounce back when pressed, about 18 minutes. Let cool in the pan for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 16703,"New York Style Chocolate Cheesecake 1 1/2 cups chocolate wafer crumbs 1 cup plus 3 tablespoons sugar 3 tablespoons unsalted butter, melted 2 1/2 (8-ounce) packages cream cheese, softened at room temperature 1 1/2 teaspoons vanilla extract 1 vanilla bean, seeds scraped from inside of pod and reserved 3 tablespoons all-purpose flour 3 eggs 1 cup sour cream 8 ounces melted semisweet chocolate, cooled slightly Fresh strawberries, for garnish Whipped cream, for garnish Fresh mint sprigs, for garnish Instructions: Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan). Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside. In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator. Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 16704,"Slow Cooker Spiced Apple and Pear Butter 6 McIntosh apples, peeled and cored 6 Bartlett pears, peeled and cored 3/4 cup light brown sugar 1/2 cup apple juice or cider 1/4 cup molasses 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon kosher salt Two 3-inch cinnamon sticks Instructions: Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker. Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat. Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers. Refrigerate up to 2 weeks or freeze up to 3 months. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16705,"Slow-Cooker Pesto Minestrone 2 carrots, chopped 2 leeks (white and light green parts), halved lengthwise, sliced and rinsed 2 russet potatoes, peeled and cut into 1-inch chunks 1 bulb fennel, trimmed, cored and chopped, plus chopped fronds for topping 2 tablespoons extra-virgin olive oil 1 15-ounce can petite diced tomatoes 1/4 cup grated parmesan cheese, plus 1 small parmesan rind 3 tablespoons pesto, plus more for topping Kosher salt and freshly ground pepper 1 15-ounce can kidney beans, drained and rinsed 1 cup ditalini pasta 4 slices rosemary focaccia bread Instructions: Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours. Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16706,"Mother Clucker 2 cups fish sauce 1 cup lime juice 1 head garlic, minced
2 cups sugar
5 pounds boneless skinless chicken thighs
1 pound carrots
1 pound daikon
1 cup rice vinegar
3 tablespoons red cl flakes
Garnish: Japanese mayonnaise, hoisin sauce, sliced cucumbers, jalapenos and radish greens 18 ounces warm water 6 tablespoons sugar
3 teaspoons instant yeast
1110 grams all-purpose flour
3 teaspoons baking powder
6 tablespoons vegetable oil, plus more as needed Instructions: For the mother clucker: Combine fish sauce, lime juice, garlic and 1 cup sugar in a mixing bowl. Whisk well and pour over chicken in a bowl. Let marinate, covered and refrigerated, overnight. Shred carrots and daikon and mix in a bowl, then set aside. Add rice vinegar, cl flakes, remaining cup sugar and 1 cup water to a medium saucepan. Turn heat on medium and cook, stirring constantly, until sugar has completely dissolved. Let cool to room temperature, then pour over carrots and daikon. Refrigerate until ready to serve. Preheat a grill for cooking at about 400 degrees F. Remove chicken from marinade and discard marinade. Grill chicken until it reaches an internal temperature of 165 degrees F. Dice chicken. For the bun daddy bun: Meanwhile, combine water, sugar and yeast in a stand mixer. Stir well and wait for foam to form, about 5 minutes. Mix flour and baking powder together in a separate bowl and stir until mixed well. Add 6 tablespoons oil to the yeast mixture, then add and combine the dry ingredients. Turn the mixer on low speed to incorporate everything, then mix on medium speed until a smooth dough ball has formed, 10 to 15 minutes. Remove dough from mixing bowl and oil the sides of the bowl. Place the dough back in the bowl, cover with plastic wrap and set in warm place to proof until dough has doubled in size, 1 to 2 hours. Knead dough for 2 to 3 minutes, removing any air bubbles. Portion dough out to roughly 2-ounce balls. Let dough proof again, loosely covered, for about 10 minutes. Flatten dough balls with your palm and roll out to 1/4-inch-thick discs. Drop 1 to 2 drops of oil on the inside of a dough disc, fold in half and place in a bamboo steamer. Repeat with the remaining dough. Steam buns for 12 minutes. Remove from heat, then top with chicken, mayo, hoisin, cucumber, jalapeno, daikon/carrot pickles and radish greens. (Save remaining buns for another use.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16707,"Sunny's Spinach and Cheese Stuffed Mushrooms 1 teaspoon olive oil 5 ounces baby spinach 5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature 2 cloves garlic, grated on a rasp or minced Pinch of crushed red pepper flakes Kosher salt and freshly cracked black pepper 1 cup Italian-style breadcrumbs 1/2 cup walnuts Kosher salt and freshly cracked black pepper 2 to 3 tablespoons olive oil 20 to 24 cremini mushrooms, stems and gills removed Instructions: Preheat the oven to 375 degrees F. For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper. For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle. For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16708,"Brined and Smoked Smelts 24 smelts, cleaned with head and tails left on and other fins removed 1 cup apple cider vinegar 1/2 cup kosher salt 1/2 cup sugar 1 garlic clove, halved 1 teaspoon juniper berries 1 teaspoon allspice berries 1/2 teaspoon whole black peppercorns 2 to 3 sprigs fresh dill 1 pound ice Instructions: Rinse the smelts in cool running water. Set aside. Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon resealable bag along with the smelts. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour. Remove the smelts from the brine, rinse and pat dry. Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer. Allow to dry in the refrigerator overnight. The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 16709,"Buffalo Chicken Salad 1 boneless skinless chicken breast 1 tablespoon butter 1 tablespoon olive oil Salt and pepper 1/2 cup cayenne hot pepper sauce 4 cups salad greens, such as romaine or mixed greens Fast Blue Cheese Dressing, recipe follows Blue cheese crumbles, for topping Celery hearts with leaves intact, for serving 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup sour cream Dash of Worcestershire sauce 1/3 cup blue cheese crumbles Salt and pepper Instructions: With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan). Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.) Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.) Top the whole thing with more blue cheese crumbles, and serve with celery hearts. To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 16710,"Sunny Side Up Burger 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 1 tablespoon Worcestershire sauce 1 teaspoon liquid smoke 1 clove garlic, minced 1/2 cup mayonnaise 1 teaspoon lemon juice 2 tablespoons vegetable oil 4 slices Texas toast or 1/2-inch thick white bread slices Extra-virgin olive oil, for brushing on toast 4 tablespoons butter, divided 4 eggs Hot sauce, for garnish Special Equipment: Grill pan Instructions: In a large bowl gently combine the ground beef, salt, pepper, Worcestershire sauce and liquid smoke. Divide ground burger mixture into 4 equal segments and form them into thick patties. Refrigerate on a plate for 1 hour, then remove to and allow to come to room temperature, about 30 minutes before cooking. In a small bowl, mix together the garlic, mayonnaise and lemon juice and salt, to taste. Refrigerate until ready to serve. Warm a grill pan over high heat. Lightly brush the top of each burger with vegetable oil, then arrange on the grill, oiled side down. Sear until the burgers release easily from the grill and are brown, about 5 minutes. Brush with a bit more vegetable oil, flip and cook until the center slightly springs back, indicating a medium-rare center, another 5 minutes. While the burgers are finishing, brush both sides of the bread lightly with olive oil then put on the grill and cook until toasted, about 1 minute, then flip and toast the other side. Transfer 1 slice to each serving plate and spread with the garlic spread. Top each slice with a burger and while they are resting make the eggs to top each burger. In a small pan, melt 1 tablespoon of butter over low heat, crack an egg in the center, cover and cook until the white is set and the yolk is still runny, about 5 minutes. Slide the egg on top of the of the burger, season with a bit of salt and pepper, then finish with a few shakes of hot sauce. Repeat with the remaining butter and eggs and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 16711,"Grilled Pineapple and Onion Salad 1 large pineapple, peeled 1 red onion, cut in 1/2-inch thick slices Glaze, recipe follows 1 bag baby spinach Vinaigrette, recipe follows 1 (8-ounce) jar pineapple ice cream topping 1 teaspoon Chinese five-spice 1/4 teaspoon cayenne pepper 1 teaspoon salt 1 tablespoon Dijon mustard 1/2 cup orange juice 1/2 cup olive oil Instructions: Preheat grill to medium heat. Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side. Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve. Place all ingredients into a medium bowl and whisk together. Pour ingredients into a small bowl and whisk together. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 16712,"Cashew Shrimp with Water Chestnuts 1 pound shrimp, shelled 1/2 cup water chestnuts, diced 1/2 cup carrots, diced 1 cup celery, diced 2 cups vegetable oil 1 cup cashews 1 teaspoon garlic, minced Rice wine 1 tablespoon oyster sauce 1 teaspoon soy sauce 1 teaspoon sesame oil 1/2 cup chicken broth 1 tablespoon cornstarch Instructions: In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces. Mix all sauce ingredients together in a small bowl. Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside. Heat the oil to 325 degrees F. Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel. Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok. Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 16713,"Dates Wrapped in Bacon with Marcona Almonds 1/2 pound large Medjool dates, carefully pitted 1/2 cup Marcona almonds (substitution: blanched almonds) 1/2 pound Valdeon cheese (substitution: Maytag or Stilton) 1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths) 6 cups canola oil Instructions: Heat canola oil in a large, heavy-bottomed pot to 475 degrees F. Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving. ","[Rioja, Barolo, Syrah, Tempranillo]" 16714,"Lasagnettes Au Gratin with Artichokes and Marjoram 2.2 pounds (1 kilogram) flour 8 eggs 1 teaspoon salt 2 tablespoons extra-virgin olive oil 1/2 ladle lukewarm water 2 fresh lemons 4 whole artichokes 2 garlic cloves, chopped Freshly ground black pepper 1/2 quart fresh cream 1 small bundle fresh marjoram, leaves chopped, plus extra for garnish 2 fresh tomatoes 7 ounces (200 grams) grated Parmigiano-Reggiano Instructions: Pour the flour, eggs, and salt in a mixer fitted with a dough hook, and mix until the mixture forms a dough. Knead the dough for 5 minutes in the mixer. The dough should form a ball and be climbing up the dough hook. Add in 1 tablespoon of extra-virgin olive oil and 1/2 a ladle of lukewarm water and mix until well combined. Remove the dough from the mixer, cover with plastic wrap and let sit at room temperature for 20 minutes. Roll out with a pasta machine. Squeeze the lemons into a bowl of cold water. Peel and clean the artichokes and plunge them in water and lemon so they don't brown. One by one, slice the artichokes very thinly (you can do this on a mandoline if you prefer), returning to the ice water as you finish. Julienne the strips and return to the acidulated water. Brown the garlic in extra-virgin olive oil. Drain the artichokes and add them with a pinch of salt and pepper. Cook on high heat for 8 minutes, then pour in the fresh cream and reduce it all for about 10 minutes. Perfume with fresh marjoram. Wash the tomatoes and plunge them into boiling water for 10 seconds, then plunge them in ice water. Peel them, seed them, and dice them. (Set aside a few tablespoons of diced tomato for garnish.) Get 2 sheets of egg pasta, boil them in salt water, let them cool and cut them with the help of a circular pasta cutter until you have 24 little disks. In an oiled cake pan arrange 4 individual pasta disks and put the artichokes, grated Parmigiano-Reggiano, and tomatoes on top. Repeat the procedure 5 times, making 6 layers. Preheat the oven to 360 degrees F (180 degrees C). Bake for 8 minutes. Arrange portions of the lasagna in the center of 4 plates and garnish with diced tomatoes, marjoram leaves and drizzle everything with extra-virgin olive oil. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 16715,"Cherry Polenta Cake 3 large eggs 1/2 cup plus 1 teaspoon granulated sugar 1/2 cup fine cornmeal 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 1/4 cups whole milk 2 teaspoons almond extract 1 tablespoon unsalted butter 3 cups pitted fresh cherries Confectioners' sugar, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Vigorously whisk together the eggs and 1/2 cup granulated sugar in a large bowl until pale and fluffy, about 2 minutes. Whisk in the cornmeal, flour and salt, smoothing out any lumps. Whisk in the milk and almond extract. Add the butter to a 10- to 12-inch cast-iron skillet over direct heat. When the butter has melted, swirl it around to coat the bottom of the skillet. Right before you are ready to pour the batter into the pan, give the batter another whisk. (Cornmeal tends to sink to the bottom so re-whisking right before pouring it in is important.) Pour the batter into the cast-iron and cook until the batter begins to set, about 5 minutes. Every few minutes, using a rubber spatula, move some of the batter from the edges to the middle, like making scrambled eggs, to help it cook. Remove the skillet from the grill and distribute the cherries evenly over the surface of the cake. Place the cast-iron over indirect heat, close the grill and bake until puffed and golden brown, about 30 minutes. Remove the cake from the grill and immediately sprinkle it with the remaining teaspoon of granulated sugar. Allow to cool slightly before loosening and sliding it onto a plate. Slice and serve dusted with confectioners' sugar. (Alternatively, you can begin to bake the cake over medium-high heat on a stovetop, then finish it in a 375 degrees F oven for 30 minutes.) ","[Barolo, Barbaresco, Chianti, Tempranillo]" 16716,"Radicchio-Pasta Salad Salt 1/2 pound orecchiette, cooked to al dente 2 tablespoons orange marmalade 1 small clove garlic, grated or very finely chopped 1 teaspoon finely chopped oregano leaves, from 2 sprigs 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil Freshly ground black pepper 1/2 small red onion, chopped 1 head radicchio Instructions: Bring water to a boil, salt it and cook pasta to al dente. In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 16717,"Quick Bruschetta with Olive Tapenade 1 cup pitted black or other olives
2 cloves garlic Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 loaf Italian or French bread, sliced into rounds Handful of fresh basil leaves, chiffonade Instructions: Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16718,"Chicken Chow Mein 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles 1 teaspoon sesame oil, plus more as needed 11 ounces skinless chicken breasts, sliced into strips Dash dark soy sauce 1 teaspoon five-spice powder 1 teaspoon cl sauce, optional 1 tablespoon cornstarch 2 tablespoons groundnut oil (peanut) 1 red bell pepper, seeded and finely sliced 5 ounces bean sprouts 1 large spring onion (green), sliced lengthwise 2 tablespoons light soy sauce Freshly ground black pepper, finely ground Instructions: Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, the five-spice powder, and cl sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.
Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 16719,"Chicken Breasts with Orange-Fennel Seed-Olive Relish 1 teaspoon fennel seeds, lightly crushed 3/4 cup pitted and smashed brined green olives (such as Lucques) 1 tablespoon freshly squeezed orange juice 2 teaspoons orange zest 2 tablespoons olive oil Salt and freshly ground black pepper 2 bone-in, skin-on chicken breast halves (about 10 ounces) Instructions: Preheat oven to 450 degrees and set the rack in the center. Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes. Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer. Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve. ","[Riesling, Pinot Grigio, Vermentino, Gavi]" 16720,"French Onion Soup 1/2 cup (1 stick) unsalted butter 2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise 8 to 10 sprigs fresh thyme 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more as necessary 1 tablespoon flour 1 cup dry white wine 4 cups beef stock or low-sodium beef broth 2 cups chicken stock or low-sodium chicken broth 1 1/2 cups cubed ciabatta bread 3 cups grated Gruyere cheese Instructions: In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16721,"Homestyle Jerk Chicken 6 chicken breasts, without skin or bone (or chicken supreme joints, with the wing bones still attached) 2 teaspoons ground allspice 2 teaspoons dried thyme 2 teaspoons cayenne pepper 2 teaspoons ground ginger 2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 2 cloves garlic, peeled 1 1 3/4 piece gingerroot, peeled and cut into chunks 2 tablespoons dark brown sugar 1/4 cup dark rum 1/4 cup lime juice 1/4 cup soy sauce 1/2 cup cider vinegar 2 fresh red chiles, whole 1 onion, peeled and quartered Rice and Peas, recipe follows 1 (1-ounce) can gungo peas or black-eyed 1 tablespoon vegetable or peanut oil 1 onion, peeled and finely chopped 1 red cl, seeded and finely chopped 2 cloves garlic, peeled and finely chopped 2 cups long grain rice 1 (14-ounce) can coconut milk 2 1/2 cups chicken or vegetable broth 1 teaspoon chopped fresh thyme leaves Salt, to taste Instructions: I should start this by saying my home version of Jerk Chicken is different from the street-food, hot and crisp, that I've eaten in Jamaica straight out of what looks like a metal barrel on its side. Well, it would be different, wouldn't it? It's not that I haven't tried to replicate the recipe, using whole quarters of chicken, with the bone still in and the skin still on, but it hasn't felt right. A domestic oven just doesn't get hot enough, and so although the spiced chili crust gets gratifyingly crisp, the skin doesn't - it can't - and flabby skin is just not to be countenanced. Thus, although the vinegary, limey, rum and spiced marinade makes the meat lusciously tender, you have to jettison its outer casing entirely. This seems too much of a waste to me. Now, you will rarely find me suggesting breast meat, let alone a breast fillet, so you have to believe me when I say that the heat of the marinade, and the meat's edible carapace work best when offset against the meltingly tender white meat within. And, in turn, I must say that I have never managed to make, or find, white meat that turns out so luscious and succulent. It's a miracle all round. I'm stunned, but grateful. I have nothing to add, save the suggestion that you could consider working the same magic with some lean pork tenderloin as well. Don't cook this, though, unless you like it hot. And I mean hot. There's no point choosing to cook this and then trying to find a way to tame it, say by taking out the seeds from the chili (though you could if you must). Besides, although it packs a major punch, the sweet, creamy, coconutty rice that just must be served with it, offers the perfect counterbalancing salve. Slash the chicken breasts, 3 slashes a breast, each cut about 3/4-inch deep on the diagonal. Put in a rectangular dish, slashed-side down. Put all the other ingredients in the processor and blitz to a dark, earthy paste and pour and spread over the chicken pieces and leave to marinate out of the refrigerator for 2 to 4 hours or in the refrigerator, (covered), overnight. Preheat oven to 400 degrees F. Double-line a shallow roasting pan with aluminium foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes. Take the pan out of the oven, just to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken and cook for a further 30 minutes, by which time the chicken will be cooked through and tender with a thick fiery crust. You could get started on the Rice and Peas once the chicken's back in the oven for its final stint. For serving: Pile up each dinner plate with coconutty rice and sit a piece of hot-crusted chicken proudly on top. Make Ahead Note: Jerk paste can be made 1 day ahead. Transfer to non-metallic bowl and press a piece of plastic wrap onto the surface. Cover bowl tightly with second layer of plastic wrap and refrigerate. The chicken can be marinated up to 24 hours in advance. Cover dish tightly with plastic wrap and store in the refrigerator. Freeze Note: The chicken in its marinade can be frozen, in a resealable bag, for up to 1 month. Thaw overnight in the refrigerator - put the bag in a bowl to catch any leaks. Making leftovers right: Should you have leftovers - and don't count on it if you're 6 round the table - refrigerate as soon as cooled and within 1 to 2 days you can simply snip some chicken into the rice and reheat until piping hot. However, I love this in a new form: a thick, coconutty soup punctured by fiery bursts of tender meat. Add some coconut milk and chicken broth to the leftover rice, along with some freshly grated gingerroot and a spritz of lime juice, and heat up, adding the chicken, cut into small strips or small chunks, once it starts bubbling. When the meat's piping hot, season to taste then pour your soup into a bowl (or bowls) and scatter with freshly chopped cilantro and slurp gratefully. Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped cl and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes. Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through. ","[Grenache, Pinot Noir, Cabernet Sauvignon, Syrah]" 16722,"Leboo's Buffalo Poppers - Semi-Homemaker Recipe 1 pound chicken tenders 1 (2.25-ounce) package seasoned bread coating mix (recommended: Shake 'N Bake Crispy Version) 1 cup buffalo wing sauce 1 tablespoon honey 1 cup lowfat ranch or lowfat blue cheese dressing Instructions: Preheat oven to 350 degrees F. Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes. Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes. Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 16723,"Pan Fried Moi with Black Bean Cake and Crispy Plantain 2 cups black turtle beans, cooked and roughly ground 1/2 cup tomatoes, seeded and diced 1/4 cup cilantro, chopped 2 tablespoons cumin 2 tablespoons ancho chili powder 2 tablespoons garlic, minced 6 tablespoon vegetable oil 4 Moi fillets, pine bones removed, skin on (or substitute English sole) 1 firm plantain, peeled and sliced very thin Additional peanut oil for deep-frying Salt and pepper to taste Cilantro sprigs for garnish Instructions: In a medium size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even sized cakes. In a medium size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done. In the same saute pan, heat a little more oil and saute the Moi, skin side down first. Deep fry the plantain slices, season with salt and set aside. Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 16724,"Sherry Vinegar-Brown Sugar Glazed Turkey Drumsticks 6 turkey drumsticks, 14 to 16 ounces each Olive oil Salt and freshly ground black pepper Sherry Vinegar-Brown Sugar Glaze, recipe follows 2 tablespoons olive oil 2 shallots, coarsely chopped 4 cloves garlic, coarsely chopped 1 cup aged sherry vinegar 1/4 cup dark brown sugar 1 tablespoon Spanish paprika 4 canned plum tomatoes, drained and chopped 4 cups homemade chicken stock Salt and freshly ground black pepper Instructions: Prepare a charcoal grill for indirect grilling or heat a gas grill to medium heat. Brush drumsticks with oil and season with salt and pepper. Place on the grill over the coals (if using charcoal grill) and grill until golden brown on all sides. Move the drumsticks to the cooler part of the grill, place the lid on and continue cooking until just cooked through, about 45 minutes to 1 hour, brushing with the glaze during the last 20 minutes of cooking. Remove from the grill, brush with more of the glaze and let rest 10 minutes before serving. If using gas, cook at medium heat the whole time with the lid closed after a crust has formed. Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the shallots and garlic and cook until a light golden brown. Add vinegar and cook until reduced by half. Add sugar, paprika, tomatoes and chicken stock and cook until reduced by half and tomatoes are very soft. Transfer to a blender and blend until smooth. Return to the saucepan and cook until thickened; season with salt and pepper. Let cool. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

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

recipe: Creamy Tomato Soup with Crispy Croutons 1 tablespoon butter 1 medium onion, finely chopped 2 cloves garlic, minced " 16725,"My Mother's Marinara Sauce 2 tablespoons extra-virgin olive oil 2 small yellow onions, peeled, halved and cut into thin slices 2 medium carrots, peeled and cut into thin slices 5 cloves garlic, peeled, halved and cut into thin slices 2 teaspoons red pepper flakes Kosher salt 1 teaspoon granulated sugar 1 (28-ounce) can whole tomatoes 1/2 cup basil leaves, washed Instructions: In a medium skillet, over medium heat, add the olive oil. Stir in the onions, carrots, garlic slices, and red pepper flakes. Season with salt, to taste, and cook for about 2 minutes. Add the sugar and the canned tomatoes, breaking them up with a spoon, and mix well. Cook for an additional 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, then stir in the basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16726,"Spiked Coffee 1 cup freshly brewed coffee 1 ounce whiskey 2 teaspoons light brown sugar, plus more for topping 1/4 cup heavy cream Instructions: Pour hot coffee into a mug. Stir in whiskey and brown sugar. Whip the heavy cream until thick and holds a soft peak. Spoon the whipped cream over the coffee. Sprinkle more brown sugar over the top, if desired. Serve immediately. ","[Bourbon, Irish Whiskey, Brandy]" 16727,"Bling Pops Coconut oil cooking spray, for the molds 10 ounces isomalt sugar crystals
1/8 teaspoon clear fruit flavoring oil
2 teaspoons colored sugar sprinkles, edible glitter or nonpareils (traditional sprinkles will melt)
Instructions: Spray six 1.5-ounce ring pop molds lightly with cooking spray. Add the isomalt sugar to a small saucepan and melt over medium-high heat, stirring with a silicone spatula occasionally, until 350 degrees F, about 4 minutes. Pour into a heatproof glass measuring cup. Stir in the flavoring oil and stir gently to cool. Add the sprinkles when it lowers to 280 degrees F, after about 2 minutes. Fill each ring pop mold just short of the top with the mixture and cover with the ring pop stick and cap. If your lid doesn\u2019t snap on, it\u2019s ok; the stick will still set. Insert the handles carefully so you don\u2019t burn yourself. Let sit until hardened all the way through, about 45 minutes. To unmold, bring a small saucepan of water to a simmer. Dip the mold part of each ring pop in the water for a few seconds to loosen and break the seal, then remove the mold. ","[Prosecco, Moscato, Vinho Verde, Cava]" 16728,"Retro Salisbury Steak 1 1/2 pounds lean ground beef 1/2 cup seasoned breadcrumbs
2 teaspoons dry mustard
4 dashes Worcestershire sauce
2 tablespoons ketchup One 1-ounce packet French onion soup mix Kosher salt and freshly ground black pepper
1 tablespoon salted butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 cup sherry
1 1/2 cups low-sodium beef broth
Fresh parsley leaves, for garnish
Instructions: Place the ground beef, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined. Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a \steak\ appearance. Place a skillet over medium-high heat and add the butter and oil. When the butter has melted and the oil is hot, fry the patties on both sides until no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease. Sprinkle over the flour and let cook for a minute. Remove the skillet from the heat and deglaze with the sherry, scraping the skillet to release all the flavor. Return to the heat and add the beef broth, remaining 1 tablespoon ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. Remove the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]

" 16729,"Smirnoff No. 21 Pomegranate Martini 1 oz. Smirnoff No.21 Vodka 0.5 oz. Grand Marnier 1 splash(es) pomegranate juice 1 splash(es) tonic water Instructions: Combine ingredients in shaker with ice. Shake, strain and serve in a martini glass. Garnish with lemon twist.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 16730,"Warm Indian Rice Pudding 1 cup short-grain Indian or Italian (Arborio) rice* 1 1/ 2 cups water 2 to 3 cups milk 1/ 2 cup sugar, or to taste 1/ 4 cup golden raisins 1/ 4 cup raw cashews or shelled pistachios, chopped fine Seeds from 4 cardamom pods Ground cinnamon to taste Instructions: In a saucepan combine the rice and water, bring to a boil, stirring, and simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon, and simmer, stirring often, for 10 to 15 minutes more, or until rice is tender and mixture creamy. Add additional milk, if necessary. Pudding may also be served chilled. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 16731,"Manhattan Clam Chowder 1/4 bunch parsley (stems for sachet, chopped leaves for garnish) 1 1/2 each bay leaves 1/2 head of garlic, for sachet 1 medium onion, medium dice 1 1/2 stalks celery, medium dice 1 1/2 carrots, medium dice Salt and pepper, to taste 1 cup canned clam juice 1/2 tablespoon lemon juice 1 1/2 potatoes, medium dice, blanched until tender Olive oil 1/4 cup olive oil 6 cloves garlic, thinly sliced 1/4 bunch fresh thyme, chopped 1 tablespoon fresh oregano, chopped 8 ripe plum tomatoes, cut in half 12 cherrystone clams, scrubbed clean 1 cup white wine Instructions: Preheat oven to 500 degrees. In a roasting pan just large enough to hold plum tomatoes cut side down. Drizzle olive oil on bottom, and add garlic and half of the thyme and oregano. Top with cut tomatoes, cut side down, and roast in oven for 15 minutes. Remove the skins and process in food processor until roughly chopped. Steam open the clams, until just opened, with white wine. Strain the clam juice through cheese cloth to remove any sand. Reserve the juice and remove the clam meat. Make a sachet, all ingredients wrapped in cheesecloth, with parsley stems, oregano, thyme, bay leaves, and 1/2 head garlic. In a medium sauce pot sweat onion, celery, carrots, sachet, salt and pepper with olive oil for 5 minutes over medium heat. Add processed tomatoes and both clam juices. (Fresh and canned) Bring to a simmer and cook until the vegetables are tender. Cool off with sachet in mixture. Next to extract the entire flavor from the sachet, squeeze it well and discard. Season mixture with salt, pepper, and lemon juice. Cut the tender clams in small chunks. Heat the potatoes in a pan with olive oil and a bit of clam juice. Toss in the clams, some oregano, and parsley. Distribute garnish into hot bowls. Heat the broth and ladle over garnish at last minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16732,"Rigatoni with Creamy Mushroom Sauce 1 pound rigatoni pasta 2 tablespoons olive oil 2 shallots, minced 1 clove garlic, minced Salt and freshly ground black pepper 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced 1/2 cup white wine 1/2 cup vegetable stock 1 cup (8 ounces) mascarpone cheese, at room temperature 1/2 cup grated Parmesan 1/4 cup chopped fresh chives Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 16733,"Katie's Kale Smoothie 2 cups kale 1 cup grapes
1 orange, juiced
1/2 pear, cored
1/2 banana, sliced
Instructions: Combine the kale, grapes, orange juice, pear, banana and 1/2 cup water in a blender with ice and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16734,"Pork Medallions 1 cup panko bread crumbs 1 tablespoon garlic powder Salt and freshly ground black pepper 1 (1 to 1 1/2 pound) pork loin, sliced into medallions and pounded thin Milk, as needed to moisten pork 2 tablespoons grapeseed oil Instructions: Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16735,"Black Sea Bass with Corn and Jumbo Lump Crab Saute 8 ounces black sea bass fillet, cleaned and scaled, skin on Salt and freshly ground black pepper 2 ounces blended olive oil, plus 2 ounces 2 ears fresh sweet corn, cut off the cob 1/4 cup diced onion 1/2 red bell pepper, diced 1 teaspoon diced poblano pepper 2 ounces jumbo lump crab, picked over and cartilage removed 1 tablespoon minced chives 1 teaspoon chopped fresh thyme leaves, plus 1 sprig for garnish 1/2 cup chicken stock 2 tablespoons sweet butter, cold 2 to 4 roasted fingerling potatoes Instructions: Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 16736,"Potato Chip Bacon Brownies Nonstick cooking spray, for the parchment 8 slices bacon
2 sticks (1 cup) unsalted butter
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
2 1/2 cups lightly crushed potato chips with ridges
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving a 3-inch overhang on all sides. Spray the parchment with cooking spray. Put the bacon in a cold, medium skillet, then turn the heat to medium high and cook, stirring often, until very crispy, about 10 minutes. Drain on paper towels and crumble. Reserve the fat in the skillet. Melt the butter in the skillet with the bacon fat over medium heat. Add the sugar and stir until starting to dissolve, about 1 minute. Beat together the cocoa powder, vanilla, baking powder, salt and eggs in a large bowl until smooth, then beat in the butter mixture. Add the flour and stir until just incorporated. Stir in the chocolate chips, half of the bacon and 1 cup of the potato chips. Scoop into the prepared baking pan and smooth with an offset spatula. Sprinkle with the remaining bacon and chips, pressing them lightly onto the surface of the batter. Bake until a toothpick inserted in the center of the brownies comes out with a few crumbs adhering, 25 to 30 minutes. Cool in the pan, then transfer to a cutting board and cut into 16 squares. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16737,"\Barbie-Q\ Chicken Sliders 1/2 cup yellow mustard 1/2 cup ketchup
1/4 cup honey
1/4 cup apple cider vinegar
2 tablespoons salted butter, at room temperature
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
12 cloves garlic, roughly chopped
2 pounds ground chicken
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons olive oil
Swiss cheese slices, for serving, optional 1/2 cup mayonnaise
Toasted slider buns, for serving
Instructions: In the base of a blender, blend the mustard, ketchup, honey, vinegar, butter, Worcestershire, hot sauce and garlic until liquefied. Divide the sauce between 2 bowls and set aside the second bowl. Put the ground chicken into a large mixing bowl. Season with the salt and some pepper and mix until fully combined. Form patties using a 1/4-cup measure for each patty. Heat the oil in a large saute pan. Add the patties to the pan and top each with a spoonful of the sauce. Cook, flipping the patties after 5 minutes. Top each with another spoonful of sauce and cook until the patties are cooked through, another 5 minutes. Transfer the patties to a platter and add the cheese slices if using. Repeat with any remaining patties. Combine the reserved bowl of sauce with the mayonnaise and mix well. Serve the patties on toasted slider buns with the \Barbie-Q\ mayonnaise. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 16738,"Double Crunch Fried Chicken Tacos 4 small boneless, skinless chicken breasts
Vegetable oil, for frying
2 cups cornstarch
2 tablespoons seafood boil seasoning, such as Old Bay
Kosher salt
3 large eggs
4 hard taco shells
3 cups shredded cabbage
1 cup shredded carrots
3 tablespoons mayonnaise
2 tablespoons hot sauce
1/2 cup cherry tomatoes, halved
1 avocado, sliced Instructions: Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet. Slice a chicken breast horizontally three-quarters of the way through, then open it up like a book. Cover with plastic wrap and pound the chicken breast with a mallet or rolling pin until 1/2 inch thick. Repeat with the remaining chicken. Heat about 4 inches oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 360 degrees F.
Meanwhile, whisk the cornstarch, seafood seasoning and 2 teaspoons kosher salt together in a shallow bowl. Whisk the eggs in another shallow bowl. Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in the cornstarch again. Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil, submerging it fully, and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook until the crust is golden brown and the chicken is cooked through, about 3 minutes more. Place on the prepared wire rack to drain and cool. Repeat with the remaining chicken breasts and taco shells. Transfer the chicken taco shells to the oven to keep warm. Combine the cabbage, carrots, mayonnaise and hot sauce in a large bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16739,"Beer Biscuits 2 cups all-purpose flour 3 tsp. baking powder 1 tsp. sugar 1 tsp. salt 2 sticks unsalted butter 1/2-cup beer Instructions: Preheat oven to 425 degrees F. Sift together dry ingredients. Cut in butter with a fork or pastry mixer until mixture is consistency of crumbs. Add a quarter cup of the beer, stirring gently to combine, and then add remaining beer and mix gently to make soft, sticky dough. Do not over-mix or biscuits will be tough. Pat dough out on a floured work surface to a thickness of 1/2 - to 3/4-inches and cut into biscuits. Place on baking pan and bake 15-20 minutes until golden brown. ","[IPA, Brown Ale, Stout, Hefeweizen]" 16740,"Classic Manhattan Cocktail 2 ounces rye whiskey 1 ounce sweet vermouth
2 dashes cherry bitters
1 dash absinthe
1 premium maraschino cherry, such as Luxardo 1 orange peel
Instructions: Combine the whiskey, vermouth, cherry bitters and absinthe in a shaker with ice. Shake until chilled and strain into a rocks glass. Serve up, and garnish with the cherry and an orange peel. You may flame the oils of the orange peel before placing in the glass if desired, using a lighter. ","[Rye Whiskey, Vermouth, Cherry Bitters]" 16741,"Tortas Ahogadas 3 1/2 ounces arbol chiles 1 cup white vinegar 2 sprigs oregano 1 clove 1 tablespoon black sesame seeds 1 clove garlic, minced Salt Olive oil, to coat pan 2 pounds pork, thinly sliced 4 sub rolls 2 cups refried beans, hot 2 Roma tomatoes, sliced 2 avocados, sliced 1 white onion, thinly sliced 2 tablespoons oregano, chopped Instructions: Devein the chiles and soak in hot water for 30 minutes. Drain the chiles, combine all of the sauce ingredients in a saucepan, and simmer for 15 to 20 minutes. Add all ingredients into a blender and puree until smooth. Strain the sauce to remove any large particles. Season the sauce with the salt, to finish. On a hot griddle, with the olive oil, saute the pork until fully cooked. Spread the refried beans on one side of the sub roll. Lay the pork on top of the refried beans, and top with the tomatoes, avocados, and onion. Sprinkle the sandwich with oregano and finish with a portion of the sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 16742,"Iced Ginger Green Tea 3 green tea bags 1/2 cup sugar 1-inch piece ginger, sliced, plus more for garnish 1 bottle prosecco (optional) Instructions: Put the green tea bags into a heatproof container and pour in 1 quart boiling water. Let steep until it comes to room temperature, about 1 hour. Remove the tea bags and discard. While the tea is steeping, in a saucepan over medium-high heat, bring 1 cup water, the sugar, and ginger to a boil. Stir to dissolve the sugar, remove from the heat, and allow to cool to room temperature, about 1 hour. Store the tea and ginger simple syrup in the refrigerator until ready to serve. To serve, fill glasses with ice and pour in the tea. Sweeten, to taste, with the ginger simple syrup. Garnish with a slice of ginger. For the adults, top each with 1/2 cup prosecco, if desired. ","[Prosecco, Sauvignon Blanc, Riesling, Gewrztraminer]" 16743,"Dan's Shiso Poke 1 1/4 pounds ahi tuna (or any sushi-grade tuna or firm meat sashimi) 4 tablespoons sesame oil 1/2 cup soy sauce 4 teaspoons mirin 2 Hawaiian red chiles (can substitute Thai, etc.) finely chopped 3/4 cup chopped scallions (reserve some for serving) 3 tablespoons toasted sesame seeds (reserve some for serving) 2 to 3 cloves garlic minced 1 bunch fresh shiso sliced (reserve whole leaf per serving) 6 whole nori sheets and 6 half-sheets, toasted Kosher salt/ground pepper to taste Hot pepper sauce Instructions: Combine ingredients in bowl and cover. Refrigerate for 1/2 hour. Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Then place a scoop of hot rice next to poke. Place a half sheet of toasted nori vertically between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso. (can be served with sliced cucumber in light ponzu vinaigrette or could work with June's okra.) Serve with whole nori sheets and hot pepper sauce on the side. ","[Sauvignon Blanc, Pinot Gris, Riesling, Gavi]" 16744,"Fajitas 1 orange, juiced 2 limes, juiced 4 tablespoons olive oil 2 garlic cloves, roughly chopped 3 chipotle chiles, in adobo sauce 3 tablespoon roughly chopped fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces Salt and pepper 2 red bell peppers, thinly sliced 1 large onion, thinly sliced Lime juice, olive oil, optional 12 flour tortillas, warm Guacamole, recipe follows Good quality store bought salsa 5 ripe Hass avocados 3 to 4 limes, juiced 1/2 small onion, chopped 1 small garlic clove, minced 1 serrano cl, chopped 1 big handful fresh cilantro leaves, roughly chopped Kosher salt and freshly ground black pepper Drizzle olive oil Instructions: For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef. Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable. Thinly slice the steak against the grain on a diagonal. To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling. May also be served with sour cream and shredded cheese. Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 16745,"Sweet Potato Puree with Garlic, Thyme and Balsamic Vinegar 1-1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes 4 small garlic cloves, sliced thin 3 cups low-sodium chicken or vegetable broth 3 Tbs. chopped fresh thyme or 1-1/2 tsp. dried thyme 2 Tbs. unsalted butter kosher salt freshly ground white pepper 2 Tbs. aged balsamic vinegar or balsamic vinegar reduction Instructions: Place sweet potato cubes and garlic in a saucepan and pour in chicken or vegetable broth to within a half inch of the top of the potatoes. Boil until very soft (the potatoes will sink down into the liquid as they cook), 12-15 minutes. Drain, reserving cooking liquid.
Return potatoes to saucepan and mash with potato masher. Slowly add some of the cooking liquid, stirring until you get the consistency of a loose puree. It need not be perfectly smooth. Stir in thyme and butter, adding more to taste if needed, and season with salt and white pepper to taste. Keep warm in a double boiler. Drizzle aged balsamic vinegar over each portion just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16746,"Zombie Drink in Edible Glassware Caviar spherification tool kit (see Cook's Note) Favorite juice, such as cranberry, cherry or coconut (nothing too acidic), optional Gel, liquid or paste food coloring of choice
Liquid flavoring (extract) of choice
2 cups clear, precooked isomalt (see Cook's Note) Edible food lacquer (see Cook's Note)
Grenadine syrup, as needed Mineral water, as needed Instructions: For the caviar spherification: In a medium bowl and using an accurate gram scale, measure 5 grams of calcium chloride and dissolve it in 500 milliliters of water. In another bowl, gradually sprinkle 5 grams of sodium alginate into 500 milliliters of water or juice. Let the alginate hydrate for 2 minutes. Add 1.5 grams of sodium citrate. Blend thoroughly with an immersion blender and strain if needed. This is your \batter.
Tint the batter your desired color and flavor with your desired flavoring. Squirt the batter into the calcium chloride firming solution using a syringe, dragging to create \intestines\ and dropping drips to create \platelets.\ Lift out the pieces of batter with a strainer and rinse carefully with clean water. Set the pieces aside. For the edible glassware (if making): Preheat the oven or a toaster oven to 275 degrees F. Melt the isomalt in a 4-cup heatsafe glass liquid measuring cup in the microwave on high for 3 minutes. Stir, then melt in 1-minute increments until the isomalt is completely liquid. Hold in the heated oven or toaster oven for 10 minutes to release all the bubbles. Pour the isomalt into a food grade silicone glassware mold, then pour out any excess into the measuring cup. Let the mold cool completely. Unmold the glassware, then spray the inside with the food lacquer until completely covered. Drain upside-down on a cooling rack (to let any excess food lacquer drip out) until completely dry. Repeat for as many edible glasses as you need to make. For the zombie drink: Put some \intestines\ and \platelets\ into each edible glass or regular glass. Pour 1 tablespoon grenadine syrup into each glass, then add enough mineral water to fill. If serving in the isomalt glasses, serve immediately, as the drink will slowly dissolve the glasses; they won't last more than 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16747,"Whole Duck with Green Peppercorn Glaze 1 5 1/2-pound whole Long Island duck Kosher salt 1 cup light soy sauce 1/3 cup plus 1/4 cup honey 1 3/4-ounce jar or can green peppercorns in brine (about 2 tablespoons)
1/4 cup champagne vinegar 2 tablespoons dry Marsala
Instructions: Preheat the oven to 500? and arrange the oven rack in the center. Remove the innards of the duck and reserve them for another use or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt. In a pot large enough to hold the duck, combine 6 cups water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast-side down, in the pot. Let it simmer 30 seconds, basting the top with the liquid. Remove the duck and arrange it, breast-side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around the duck as it cooks. Tie the legs together with kitchen twine.
Put the roasting pan in the oven and turn the temperature down to 400?. Cook for 30 to 35 minutes, until the duck is well browned. Remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup.
Return the duck to the oven and cook for another 45 minutes to 1 hour, depending on the size of your duck, or until well browned all over. When the duck is almost done, in a medium pot, combine the vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, the Marsala and the green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce to a thin syrup and the flavors to blend, 10 to 15 minutes.
Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150? when an instant-read thermometer is inserted into the thigh meat. Transfer the duck to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh with salt, if desired, and top with the remaining glaze. Reserve any fat that accumulated at the bottom of the pan and use for the onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16748,"Breakfast Macaroni and Cheese with Sausage and Hash Browns Kosher salt 1 pound elbow macaroni 1 tablespoon vegetable oil 1 pound breakfast sausage, casings removed 1 large yellow onion, chopped 2 small green bell peppers, chopped 2 1/2 cups half-and-half 1/8 to 1/4 teaspoon cayenne pepper 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces Gruyere, shredded (about 1 cup) 1 1/2 cups frozen shredded hash browns, thawed 4 tablespoons unsalted butter, melted Instructions: Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage. Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16749,"Chicken Salad with Grapes and Tarragon 1 lb chicken breast, cooked and pulled 1 tablespoon garlic salt 1/2 cup mayonnaise 1/2 cup milk 1/2 cup fresh lemon juice 2 tablespoons dijon-style mustard 2 tablespoons dried tarragon leaves, crushed 1 tsp. freshly ground pepper 1/2 lb California seedless grapes 1 cup (4 oz.) slivered almonds, toasted 1/2 cup (1 oz.) green onions, minced 1/2 teaspoon parsley, minced Lettuce leaves Instructions: Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16750,"Air Fryer Bulgogi with Zucchini 1/4 cup soy sauce 1/4 cup sugar
2 tablespoons mirin
2 tablespoons toasted sesame oil
3 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 large zucchini (about 10 ounces), halved lengthwise and cut on the bias into 1/2-inch pieces
1 pound thinly sliced ribeye or other thinly sliced beef (see Cook\u2019s Note)
Toasted sesame seeds and white rice, for serving
Instructions: Preheat a 6-quart air fryer to 400 degrees F. Whisk the soy sauce, sugar, mirin, sesame oil, garlic, 1/2 teaspoon pepper and 2 tablespoons water together in a large bowl until most of the sugar is dissolved and the marinade is homogenous. Set aside 1 tablespoon of the marinade in a medium bowl, add the zucchini and 1/4 teaspoon salt and toss well until coated. Add the beef to the remaining marinade and toss until the beef is well coated.
Transfer the marinated beef to the air fryer basket and air fry until the ribeye is browned on top and cooked through, about 10 minutes. Carefully transfer the beef to a serving plate and without cleaning the basket transfer the marinated zucchini to the basket and air fry until the zucchini is browned on top and cooked through, 5 to 6 minutes.
While the zucchini is cooking, tear the beef into bite-size pieces. Transfer the zucchini to the same serving plate with the beef and pour the residual marinade from the bottom of the air fryer over the beef. Sprinkle with sesame seeds and serve with rice.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16751,"Scotch Eggs 1 pound ground pork 3 tablespoons fennel seeds 1/2 bunch fresh sage, chopped 2 teaspoons salt 1 teaspoon white pepper 8 hardcooked eggs, peeled and chilled 3 cups fine, dry bread crumbs 4 eggs, beaten 4 cups vegetable oil 1 recipe Watercress Salad (recipe below) 2 tomatoes, sliced Horseradish and Mustard and Mayonnaise (recipe below) 1/2 cup extra virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 5 large bunches watercress, stems removed, leaves washed and well dried 1 cup mayonnaise 1/2 cup freshly grated horseradish 1/2 cup Dijon or stoneground mustard White pepper to taste Instructions: Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
Preheat oven to 375 degrees F.
Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator. Blend ingredients together and refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16752,"Giant Ice Cream Sandwich Cooking spray 1 16-to-18-ounce box devil's food cake mix (plus required ingredients) 1 large egg 3 1.5-quart rectangular cartons vanilla ice cream, softened Instructions: Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides. Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool. Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide. Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes. Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake. Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps. Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 16753,"Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time 5 tablespoons olive oil 2 pounds pork shoulder meat, cubed to 1-inch square 1 apple, peeled, cored, and finely chopped 1 leek, finely chopped 2 tablespoons flour Red wine, to cover all 1 tablespoon honey 1 tablespoon vinegar 1 teaspoon black pepper Garum (fish sauce, use Thai nuoc mam), for seasoning 1 teaspoon ground coriander seeds 2 tablespoons chopped cilantro leaves 1 teaspoon powdered caraway seeds 1 teaspoon powdered lovage seeds 2 tablespoons ground mint Instructions: Heat some olive oil in a pan and then add the meat, apple, and leeks. Add the flour. Let it cook for 5 minutes, turning the meat often. Add enough red wine to cover the pork. Continue to cook over a low flame. After 2 hours, add the honey, vinegar, black pepper, garum, and spices. Cook under the same low flame for another 2 or 3 hours, stirring occasionally. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 16754,"Broccoli Cheese Soup 2 4 heads broccoli, cut into 1-inch florets Olive oil, for drizzling 1 1/3 cup all-purpose flour 4 cups whole milk 2 cups half-and-half Salt and freshly ground black pepper 1 stick (4 ounces) unsalted butter 1 whole onion, diced Pinch nutmeg 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional 1 cup chicken broth, optional Instructions: Preheat the oven to 375 degrees F.\n\nRemove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.\n\nMeanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.\n\nTaste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve. Active Time: 15 minutes Total Time: 55 minutes ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16755,"Zucchini-Pear Soup 3 tablespoons butter or extra-virgin olive oil, or a combination of both 1 medium carrot, peeled and diced 1 medium onion, peeled and diced 1 medium potato, preferably high-starch (\russet\ or \baking), peeled and diced 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme Salt and freshly ground black pepper 4 medium zucchini, trimmed and diced 2 medium ripe (but still firm) pears, peeled, cored and diced 4 cups chicken or vegetable stock, or use water Mint leaves for garnish, optional Instructions: Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16756,"Braised Turkey Shanks 1/4 cup olive oil 4 turkey drumsticks, frenched
8 ounces sliced smoked sausage
1 large onion, diced 2 tablespoons minced ginger root
2 tablespoons minced garlic
1 cup diced sweet potatoes
1 cup diced celery
1 cup sliced okra (reserve some whole okra for garnish) 3 cups chicken stock
1 large tomato, chopped
1 teaspoon cayenne pepper 1 1/2 cups cooked collard greens Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 cup toasted unsalted peanuts Instructions: Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks and saute for 5 minutes. Add the sausage and onions and cook until the onions are translucent. Add the gingerroot, garlic, sweet potatoes, celery, sliced okra, and chicken stock. Reduce the heat, cover, and simmer for 15 to 20 minutes. Add the chopped tomato, collard greens and cayenne pepper, to taste. Simmer for approximately 15 minutes longer. Add the salt and pepper, to taste. Garnish with whole okra and toasted peanuts. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 16757,"Chipotle BBQ Turkey Mini Meatloaves EVOO, for brushing 1 cup organic ketchup 2 tablespoons chipotle in adobo puree 2 tablespoons dark amber maple syrup 2 tablespoons dark brown sugar 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 cloves garlic, finely chopped Coarse black pepper 1 1/2 cups seasoned stuffing cubes 3/4 cup chicken stock 2 pounds ground turkey (use a mix of light and dark meat) 2 pounds ground turkey (use a mix of light and dark meat)
1 round tablespoon poultry seasoning 2 teaspoons cumin Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/2 small red bell pepper, finely chopped 1/4 cup finely chopped fresh cilantro or parsley 6 thin scallions, finely chopped 2 eggs One 8-ounce brick extra-sharp yellow Cheddar, cut into small dice 4 medium sweet potatoes 1/2 to 2/3 cup chicken stock 2 tablespoons chopped fresh thyme Juice of 1 small organic orange Kosher salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO. For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally. For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock. Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes. For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste. Serve the meatloaves with the mashed sweet potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 16758,"Grilled Split Chicken with Sweet Jalapeno Glaze 2 tablespoons light brown sugar 1 teaspoon ground coriander Kosher salt and freshly ground pepper 2 half chickens (about 3 pounds total) 1 (10-ounce) jar red jalapeno pepper jelly (about 1 1/4 cups) 1/4 cup cider vinegar 1 teaspoon minced fresh rosemary Vegetable oil, for grilling Grilled potatoes, for serving Instructions:

1. Prepare a grill for medium-high heat cooking. In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Rub the mixture over the chicken. In another bowl, whisk together the jelly, vinegar, and rosemary.
2. Brush the grill grate with oil. Grill the chicken halves, bone side down, for 10 minutes. Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes. Flip the chicken again and brush the skin with the jelly mixture. Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into serving pieces and serve with the extra glaze on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16759,"Easy Ice Cream Pie with Buttermilk Caramel 2 pints vanilla ice cream, softened 1 cup chocolate-covered caramels (preferably Rolo), chilled and chopped One 9-ounce store-bought graham cracker crust
   1 cup sugar
   4 tablespoons unsalted butter
   1 tablespoon light corn syrup
   1/2 teaspoon baking soda
   1 cup buttermilk
   1 teaspoon vanilla extract
   Pinch kosher salt
   Instructions: Gently stir the ice cream and caramels\u2014reserving a few caramels to sprinkle on top\u2014in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours. Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt\u2014the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely. Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 16760,"\Spontaneous Heating\ Gumbo 1/2 cup canola oil 1 pound boneless skinless chicken breast, diced 1 pound andouille sausage, sliced 1/2 pound buffalo sausage or other smoked sausage, sliced 1 small yellow onion, chopped 1 green bell pepper, chopped 1/2 cup all-purpose flour 1 tablespoon gumbo file seasoning 1 1/2 teaspoons cayenne pepper 1/2 teaspoon freshly ground black pepper 2 teaspoons hot pepper sauce (recommended: Tabasco) 1 cup clam juice 3 cups chicken stock 1 cup tomato juice 1 cup pale ale (recommended: Firehouse Chukkar Ale) 6 ounces pollack or other white fish, diced 1 pound shrimp, peeled and deveined, tails removed 1/2 pound okra 1 cup canned clams White rice, for serving Instructions: Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 16761,"Mushroom Pilaf 4 tablespoons butter 3 cloves garlic, finely minced
   2 medium onions, chopped
   1 pound cremini mushrooms, roughly chopped 1 pound white mushrooms, roughly chopped 8 ounces shiitake mushrooms, stems removed, roughly chopped
   2 cups long-grain rice
   1/2 cup white wine
   3 cups chicken stock
   1/4 teaspoon turmeric
   Salt and freshly ground black pepper
   2 tablespoons chopped fresh parsley
   Instructions: In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes. When it's done, sprinkle over some chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16762,"Angel Wings 3/4 cup granulated sugar 2 tablespoons finely grated lemon zest (about 2 lemons) 2 (9 1/4 by 10-inch) sheets puff pastry (about 9 ounces each), thawed 1 tablespoon unsalted butter, softened 1/2 cup yellow sanding or white granulated sugar, or a combination (see Cook's Note) Instructions: Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet. Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant. Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square. Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes. Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve. Store cookies in a tightly sealed container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16763,"Hot Dog Stuffed Pretzels 1 cup mayonnaise 2 tablespoons whole grain mustard 2 tablespoons Dijon mustard 1 tablespoon hot sauce 3 tablespoons chopped fresh chives 3 tablespoons chopped cilantro Salt and freshly ground black pepper Nonstick spray 1 ball pizza dough 12 good quality hot dogs 1/2 cup baking soda 4 cups hot water 3 tablespoons butter, melted Sea salt, for garnish Smoked salt, if desired Instructions: For the sauce: In a small bowl, add all ingredients and stir well to combine. Season with salt and pepper and refrigerate until ready to serve. For the hot dogs: Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray. Divide the dough into 12 equal pieces and roll each into a long rope about 8 inches long. Wrap each hot dog with 1 ropes, starting at the bottom and twisting it around the hot dog until you get to the top. If there is left over dough, fold it under the hot dog. Dissolve the baking soda into the hot water. Lay each dog on the prepared baking sheet and brush each with the baking soda mixture and then with the melted butter. Sprinkle with sea salt or smoked salt, if desired. Place into the oven and bake until golden brown, 10 to 12 minutes. Serve with the mustard sauce. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 16764,"The Best Chicken and Dumplings 2 tablespoons olive oil 3 medium carrots, halved lengthwise, sliced 1/2 inch thick 2 celery stalks, sliced 1/2 inch thick 1 medium onion, diced Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 tablespoon fresh thyme leaves, chopped 1 cup dry white wine 4 tablespoons unsalted butter 1/2 cup all-purpose flour 1/2 cup whole milk 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 4 1/2 cups homemade chicken stock (see Cook's Note) 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving 1 cup frozen peas 1 3/4 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1 teaspoon garlic salt Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, melted 1 cup whole milk Instructions: For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid. Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat. For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms. Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16765,"Profiteroles with Bourbon Ice Cream 2 cups whole milk 6 extra-large egg yolks 1/2 cup granulated sugar 1 cup heavy cream 3 tablespoons bourbon 1 tablespoon dark rum 1/2 teaspoon freshly grated nutmeg 5 extra-large whole eggs 1 cup water 1 stick (1/4 pound) unsalted butter 1/8 teaspoon salt 1/4 teaspoon granulated sugar 1 cup sifted unbleached flour 1 recipe Fudge Sauce (recipe follows) 1 egg combined with 1 tablespoon water Instructions: Special Equipment: Ice Cream Maker Pastry bag with a straight medium tip (optional) Bakers' parchment To make the ice cream, pour the milk into a heavy-bottomed pot. Bring the milk gently to a boil over medium heat, being careful not to scorch it or allow it to boil over. Lower the heat and simmer 10 minutes, uncovered. Remove from heat. Meanwhile, in the large bowl of an electric mixer, bet the egg yolks and sugar together at medium speed 5 minutes. Then add several tablespoons of the hot milk to the egg/sugar mixture to temper the eggs. Return the pot of milk to the stove and, over low heat, add the egg yolk/sugar mixture in a slow, steady stream, stirring with a wooden spoon. Continue to cook 7 or 8 minutes, stirring constantly, until the custard has thickened and coats the back of a spoon. Remove from heat and cool completely in an ice water bath. Stir in the bourbon, rum, and nutmeg. When the custard has cooled completely, add the heavy cream and freeze according to the directions for your ice cream maker. While the ice cream is freezing, begin the pate a choux, the classic French pastry from which cream puff shells (profiteroles) are made. Being careful not to break the yolks, break the eggs into a measuring cup or another container from which they can be poured one at a time, and set the container beside the stove. In a heavy-bottomed pot, bring the water, butter, salt, and sugar to a boil. When the liquid boils, stir in the flour all at once, using a wooden spoon. Reduce the heat to low and stir continuously 3 to 4 minutes, until the mixture pulls together and away from the sides of the pot. Chefs call this \cooking the flour out. What you are doing is coking away the raw flour flavor. Still over low heat, add the eggs, one at a time, incorporating each egg individually until it is completely absorbed by the flour before adding the next one. During this process, the mixture will take on a shiny gloss and become very elastic. When all of the eggs have been incorporated, remove from heat, place the mixture in a stainless-steel bowl and cool completely. To make the profiteroles, preheat the oven to 425 degrees. Using a pastry bag with a straight medium tip, pipe out approximately 1 rounded tablespoon batter for each profiterole onto a cookie sheet lined with lightly buttered bakers parchment, spacing them approximately 1 inch apart. If a bag and tip are unavailable, use a tablespoon to mound the batter on the bakers paper. Brush each profiterole lightly with the egg wash, place in the preheated oven and bake 15 minutes before reducing the temperature to 350 degrees. Bake until the puffs are golden brown, about 12 minutes more. Remove from oven and allow to cool. When they have cooled completely, cut open and fill with a small scoop of ice cream. As you fill each profiterole, place it in the freezer to keep the ice cream frozen until you are ready to serve. To serve, place 1 profiterole on each plate, top with Fudge Sauce, and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 16766,"Instant Pot Thanksgiving Turkey Breast with Gravy 1 tablespoon light brown sugar 1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 clove garlic, finely grated Kosher salt and freshly ground black pepper 2 skin-on, boneless turkey breasts (about 2 1/2 pounds each) 7 tablespoons unsalted butter 1/2 cup all-purpose flour 1/2 cup dry white wine 2 cups turkey stock or low-sodium chicken broth Instructions: Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined. Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it's still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled for up to 3 days.
Melt 6 tablespoons butter in a 6- or 8-quart Instant Pot? set to the high saute setting (see Cook's Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits). Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can't smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy.
Set the Instant Pot? to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off.
Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16767,"Sticky Buns 2 cups whole milk 1/2 cup vegetable oil 1/2 cup granulated sugar 1 package active dry yeast (2 1/4 teaspoons) 4 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt Heaping 1/2 teaspoon baking powder Scant 1/2 teaspoon baking soda 1 stick (1/2 cup) salted butter, melted, plus more as needed 1 cup granulated sugar, plus more as needed
2 tablespoons ground cinnamon 1 1/2 cups packed light brown sugar 2 sticks (1 cup) salted butter, softened, plus more for the skillet 2 tablespoons honey Pinch of kosher salt 1 tablespoon whiskey, such as Jack Daniels 1 teaspoon vanilla extract 2 cups pecan pieces
Instructions: For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm. Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.) To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin. Preheat the oven to 325 degrees F. For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices. For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing. Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes. Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes. Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 16768,"Turkey-Vegetable Stew with Egg Noodles 6 cups reduced-sodium chicken broth 2 reserved turkey burgers, cut into bite-sized pieces 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 2 bay leaves Salt and ground black pepper 8 ounces egg noodles 2 tablespoons chopped fresh parsley leaves Instructions: In a large stock pot or saucepan, combine broth, turkey burger pieces, onion, celery, carrots, and bay leaves. Season, to taste, with salt and black pepper. Set pan over high heat and bring to a boil. Add egg noodles and partially cover with lid. Cook 6 to 8 minutes, until noodles are just tender. Remove from heat, remove bay leaves and stir in parsley. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 16769,"Real Texas Chili 3 lbs. chuck roast, cut into bite-sized pieces 2 cloves garlic minced 6 tablespoons ancho chili powder 5 tablespoons flour 1 tablespoon dried oregano 1 teaspoon freshly ground cumin seeds 2-3 cans (14.5 oz each) beef broth 2 small cans drained pinto beans (optional) Garnishes: sour cream and lime wedges Instructions: Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well. Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency. Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more. IMPORTANT: Cool and refrigerate overnight. To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 16770,"Pumpkin Cheesecake Babka 1/4 teaspoon granulated sugar 3 tablespoons warm water (about 100? F) 1 1/4-ounce package active dry yeast
1 cup pure pumpkin puree 2/3 cup packed dark brown sugar 1 teaspoon fine salt 4 large eggs 4 1/2 cups all-purpose flour, plus more for dusting 1 1/2 sticks (12 tablespoons) unsalted butter, cut into cubes and at room temperature, plus more for the pans Vegetable oil, for the bowl 2 8-ounce packages cream cheese, at room temperature 2 large egg yolks 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 1/2 cups packed dark brown sugar 3 tablespoons pumpkin pie spice 2 cups chopped pecans 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1/2 cup all-purpose flour 1 large egg, beaten Instructions: Make the dough: Combine the granulated sugar and water in a small bowl. Sprinkle the yeast over the top and stir gently. Let stand until the yeast begins to soften and turn foamy, about 5 minutes. Meanwhile, stir together the pumpkin puree, brown sugar and salt in a stand mixer fitted with the dough hook attachment. Stir the yeast mixture into the pumpkin mixture. Beat in the eggs, one at a time, until combined. Mix in the flour in three or four batches on low speed until just combined. Increase the speed to medium and beat in the butter, a few pieces at a time, until fully combined. Increase the speed to medium high and beat until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and add the dough, turning to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down the dough, cover again and refrigerate at least 8 hours or overnight. Make the cream cheese filling: Beat the cream cheese, egg yolks, confectioners' sugar and vanilla in a medium bowl and beat with a mixer until combined. Set aside. Make the pecan filling: Stir together the brown sugar, pumpkin pie spice and pecans in a medium bowl. Add the melted butter and mix until the pecans are coated and the sugar looks like wet sand. Transfer 1/2 cup of the pecan filling to a small bowl and combine with the flour (this is the topping). Set both bowls aside. Preheat the oven to 350? F. Lightly butter two 9-by-5-inch loaf pans. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Butter the paper and place the pans on a large rimmed baking sheet.
Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one piece of dough at a time, roll out each piece into a 10-by-18-inch rectangle. Spread each rectangle with half of the cream cheese filling and sprinkle each with half of the pecan filling. Starting at a long side, roll up the dough into a tight log. Pinch the ends to seal in the filling. (If the dough becomes too soft, refrigerate the logs on a baking sheet until firm.) Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pans. Loosely cover each pan with plastic wrap. Set aside until slightly risen, about 20 minutes. Brush the tops of the dough with the beaten egg and sprinkle with the pecan topping. Bake the babkas, rotating the pans halfway through, until dark golden brown, 50 to 60 minutes. (If the tops begin to brown too quickly, tent with foil and reduce the oven temperature to 325? F.) Transfer to a rack and let the babkas cool completely in the pans.
","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 16771,"Cream of Parsnip Soup with Toasted Pumpkin Seeds 3 tablespoons peanut oil, plus 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds 1 leek (white and light green section), halved lengthwise, washed and thinly sliced 1 jalapeno pepper, seeded and minced 6 parsnips (about 1 1/2 pounds) peeled and thinly sliced 6 ounces celery root (celeriac) peeled and diced 4 cups chicken stock or broth 1 large cooked russet potato, peeled and cubed (leftover baked potato can be used) 1/2 teaspoon celery salt 1/2 teaspoon ground white pepper 1/2 cup whipping cream Lemon juice, to taste 1/2 cup pumpkin seeds (pepitas) Sprinkling fine sea salt 2 teaspoons freshly grated lemon zest Instructions: Heat the peanut oil in a heavy 3 quart saucepan or Dutch oven. Add leek and jalapeno; saute 2 minutes until fragrant. Add parsnips and celery root; continue cooking for an additional 6 minutes. Add chicken stock, bring to a boil then lower heat. Simmer for 20 minutes. Remove from heat and stir in potato, celery salt and white pepper. Transfer to a blender, add cream and in 2 batches, process until mixture is smooth. Return to saucepan and keep warm. Squeeze in lemon juice, to taste. Adjust seasoning, as necessary. In a small bowl, toss pumpkin seeds with nut oil. Toast in a fry pan until light golden brown (1 to 2 minutes). Sprinkle with salt. Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 16772,"Tres Leches Cake 1 (18 1/4-ounce) box yellow cake mix 1 (12-ounce) can evaporated milk, divided 1/3 cup canola oil 3 large eggs 1 (14-ounce) can sweetened condensed milk 1 1/4 cups heavy cream, divided 1/2 teaspoon vanilla 1/2 cup flaked coconut, toasted, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray. In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes. Let cool. In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream. Using a fork, poke holes all over the cake. Pour the milk mixture evenly over the cake. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight. When you are ready to serve, in a large bowl, add the remaining cream and vanilla. Beat with an electric hand mixer on high speed until the cream holds soft peaks. Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16773,"Apple-Cheddar Waffles 1 stick unsalted butter, melted and cooled slightly, plus more for the waffle iron 1 1/2 cups milk 2 large eggs 2 cups self-rising flour 1/4 cup confectioners' sugar 1 Gala apple, finely chopped 1 cup grated sharp cheddar cheese 1/3 cup pure maple syrup 2 teaspoons grainy mustard 1 5-ounce package mixed baby greens 1 tablespoon apple cider vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Preheat the oven to 225? F or 250? F (as low as your oven will go). Combine the melted butter, milk and eggs in a large bowl; whisk to combine. Add the flour and confectioners\u2019 sugar and stir to moisten, then add the apple and cheese and stir until well blended. Set aside. Heat a waffle iron according to the manufacturer\u2019s instructions. Working in batches, lightly butter the waffle iron, then ladle in some of the batter. Close the iron and cook until the waffles are browned and crisp, 5 to 7 minutes. Remove to a baking sheet and keep warm in the oven while you cook the remaining waffles. Meanwhile, mix the maple syrup and mustard together in a small bowl. Toss the greens with the vinegar, olive oil and a pinch each of salt and pepper in a large bowl. Divide the waffles among plates, along with the salad. Drizzle the maple mixture over the waffles or serve on the side for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16774,"Cake Mix Bars One 15.25-ounce package vanilla cake mix 3/4 cup (12 tablespoons) salted butter, melted
3 tablespoons milk
Pinch of kosher salt
2 large eggs
1/2 cup rainbow sprinkles
1/2 cup mini candy-coated chocolate candies
1/2 cup vanilla morsels, such as Nestle Unicorn Morsels
Nonstick baking spray, for the pan Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter. In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter. Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour. Cut into 16 bars. Store extras in an airtight container at room temperature. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 16775,"Pan-roasted Salmon with Black Plum, Peach, and Tomato Salsa 1 tablespoon unsalted butter 1 tablespoon finely chopped garlic 3 tablespoons finely chopped shallots 1/4 cup lightly packed fresh basil leaves Pinch of red pepper flakes 3/4 pound fresh ripe peaches, blanched, peeled, pitted, and diced
1/2 pound ripe tomatoes, blanched, peeled, seeded, and diced 1/4 cup granulated sugar 1/2 cup cider vinegar Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper 4 (6 to 7-ounce) salmon fillets, patted dry with paper towels 2 tablespoons extra-virgin olive oil Instructions: In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside.
Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16776,"Quick Tomato Sauce 28-ounce can whole peeled tomatoes 3 tablespoons extra-virgin olive oil 1 jalapeno (optional) 1/2 cup finely chopped onion 1 tablespoon minced garlic 1 bay leaf Salt and freshly ground black pepper 1/4 cup drained and chopped oil packed sun-dried tomatoes 1 tablespoon finely chopped fresh oregano leaves Instructions: Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside. Heat the olive oil in a heavy saucepan over medium high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until lightly brown, about 2 minutes. Remove the jalapeno and reserve. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil. Add the sun-dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red versus the pale blue red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. Peel, seed and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat s they like to their plates. Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. The recipe may be increased proportionately. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 16777,"Sweet Potato and Star Fruit Chaat 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces 1 star fruit, sliced 1 to 3 jalapenos or other green cl peppers (depending on desired heat), finely chopped with seeds Juice of 1/2 lemon 1 teaspoon chaat masala spice mix 1/2 teaspoon roasted ground cumin (or 1 teaspoon cumin seeds, toasted and ground) 1/2 teaspoon chili powder Kosher salt Tamarind and/or mint-cilantro chutney, chopped fresh cilantro and pomegranate seeds, for topping Instructions: Place the sweet potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the sweet potatoes are just tender, about 5 minutes. Drain and transfer to a large bowl. Add the star fruit, jalapenos, lemon juice, chaat masala, cumin, chili powder and a pinch of salt and mix until combined. Drizzle with chutney and top with cilantro and pomegranate seeds. Serve warm or at room temperature. ","[Riesling, Gewrztraminer, Vermentino, Grner Veltliner]" 16778,"Chipotle Salmon Tacos with Avocado Salsa 1 1/2 teaspoons chipotle cl powder 1 teaspoon ground cumin 2 navel oranges, 1 zested Kosher salt 4 5-ounce skinless salmon fillets, cut into strips
1 avocado, diced 2 tablespoons finely diced red onion 1/2 cup fresh cilantro, chopped, plus more for topping 1/2 jalape?o pepper, seeded and finely diced 1 lime, 1/2 juiced and 1/2 cut into wedges Vegetable oil, for grilling 1 ear of corn, shucked 12 corn tortillas Instructions: Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside. Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalape?o, lime juice and a pinch of salt; toss well. Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 16779,"Nori-Cured Ahi Tuna on Bamboo Spoon 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon togarashi (Japanese 7-spice) 1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized 4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes 1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows Grapeseed oil (as needed to lightly coat pan) 3 tablespoons minced garlic (about 6 to 9 garlic cloves) 2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece) 1 bunch scallions (white and tender green parts only), sliced Kosher salt and freshly ground black pepper 1 cup naturally brewed soy sauce 1 cup honey 2 limes, juiced Instructions: In a small bowl combine salt, sugar, togarashi, and pulverized nori. Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure. Divide into 8 even portions and place on flat bamboo spoons. Drizzle with ginger soy syrup. In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16780,"Jack and Cola Bread Pudding with Whiskey Ice Cream 2 liters cola 2 cups milk 1 cup sugar 4 cups heavy cream 3/4 cup whiskey 9 egg yolks 3/4 cup sugar 3 cups heavy cream 6 cups chopped bread Instructions: For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature.
For the ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base. Pour the base into an ice cream machine and blend until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream.
For the bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing bowl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing. Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven.
While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 16781,"Pops' Great Caramel Corn Cooking spray 10 cups popcorn 1 cup mini pretzels 1 cup salted cashews 1 stick unsalted butter, cut into pieces 1 cup packed light brown sugar 1/4 cup light corn syrup 1/2 teaspoon baking soda Instructions: Preheat the oven to 200 degrees F and coat a rimmed baking sheet with cooking spray. Place the popcorn, pretzels and cashews in a large brown paper bag and shake to combine; set aside. Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Stir in the brown sugar and corn syrup and microwave until the mixture begins to boil, about 2 minutes. Carefully stir, then microwave 2 more minutes. Add the baking soda to the sugar mixture and stir until it begins to foam. Carefully pour over the popcorn mixture in the bag. Fold over the top of the bag and shake to coat the popcorn. Microwave in the bag, 1 1/2 more minutes. Pour the popcorn mixture onto the prepared baking sheet and bake 1 hour, stirring every 15 minutes. Let cool completely before serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 16782,"Classic Egg Rolls 2 cups store-bought duck sauce 2 tablespoons apple cider vinegar 1 teaspoon garlic powder Kosher salt 2 cups shredded carrots 2 cups shredded celery (about 4 stalks) 5 scallions, thinly sliced 8 cups shredded napa or Chinese cabbage (about 1 head) 1 tablespoon sesame oil 1 tablespoon low-sodium soy sauce 1 tablespoon sugar 1/2 teaspoon freshly ground black pepper 1/2 teaspoon Chinese five-spice powder 3 cups 1/4-inch diced Roasted Pork, recipe follows 24 peeled and cooked medium shrimp, cut into 1/2-inch dice All-purpose flour or cornstarch, for dusting One 18-ounce package 7-inch square egg roll wrappers 1 large egg, lightly beaten, for egg wash 1 quart canola oil Spicy hot mustard, for serving 1 1/4 to 1 1/2 pounds pork loin, or four 1-inch-thick boneless pork chops Kosher salt and freshly ground black pepper 1 tablespoon canola oil Instructions: Preheat the oven to 325 degrees F. Make the sauce: In a medium bowl, whisk together the duck sauce, vinegar and garlic powder. Set aside. Prepare the vegetables: Bring a medium pot of water to a boil over medium heat. Meanwhile, prepare an ice bath with cold water and ice cubes in a large bowl. Place a colander in the middle of the ice bath, not allowing any ice cubes in the colander. Add a generous sprinkle of salt to the boiling water. Drop the carrots, celery, scallions and cabbage into the water. Cook for 30 seconds. Using a spider, transfer the vegetables to the colander in the ice bath. Let them cool in the ice bath for 3 to 5 minutes. Transfer the vegetables to a thick kitchen towel and wrap them up like a burrito. Wring the vegetables to remove excess water, then transfer to a large bowl. Make the filling: To the bowl of vegetables, add the sesame oil, soy sauce, sugar, pepper, 1/4 teaspoon five-spice powder and some salt and stir to combine. In a second bowl, toss the Pork with the remaining 1/4 teaspoon five-spice powder and mix in 3 to 4 tablespoons of the duck sauce dipping sauce. Add the pork mixture and shrimp to the vegetable mixture and toss to combine. Refrigerate for 30 minutes. Assemble: Line a baking sheet with parchment paper and dust it with flour or cornstarch. Set aside. Place an egg roll wrapper on a flat surface with one of the corners facing you so it\u2019s oriented like a diamond. Brush the edges with the egg wash. Spoon about 1/2 cup filling in a line in the center, leaving about 1 inch on either side of the wrapper empty. Fold either side into the center, then cover the filling with the bottom edge of the wrapper, rolling away from you and rolling as tightly as you can around the filling. (Gaps, air bubbles or hanging pieces of wrapper will ruin the roll when you fry it.) Seal the edge closed with another brush of the egg wash. Place the roll, seam-side down, on the prepared baking sheet. Repeat until all of the filling and wrappers are used up. (You should yield 16 to 18 egg rolls.) You can also wrap tightly in plastic and freeze them at this point for a later date, but don\u2019t keep them frozen for more than 4 to 5 weeks. Fry the rolls: Pour the oil into a deep, heavy-bottomed pot and heat to around 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Working in batches, add several egg rolls to the oil and gently swirl the oil as they fry. This swirling will assure that they fry more evenly on all sides. Fry until they are light to medium brown, 5 to 7 minutes. Using a slotted spoon or spider, transfer the egg rolls to the wire rack. Sprinkle with salt. Keep warm in the oven. Repeat until all are cooked, allowing the oil to return to 350 degrees F between batches. To serve: Let the egg rolls cool down slightly, then serve with the duck sauce and spicy hot mustard on the side for dunking. Preheat the oven to 425 degrees F. Place a baking sheet on the center rack to preheat for 10 minutes. Sprinkle the pork with salt and pepper. Remove the hot baking sheet from the oven and place on top of the stove. Drizzle it with the oil. Using tongs, place the pork loin or chops in a single layer on the hot baking sheet. (It will sizzle!) Place the baking sheet back in the oven. Lower the temperature to 375 degrees F and roast until the pork is cooked through with an internal temperature of 140 degrees F, 30 to 35 minutes for a pork loin and 16 to 20 minutes for pork chops. Let rest for at least 10 minutes or until at room temperature, then cut into 1/4-inch dice. You can also wrap and refrigerate the pork overnight before dicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16783,"Neelys Short Ribs 1/4 cup olive oil, divided 6 pounds beef short ribs Salt and freshly ground pepper 1 large onion, coarsely chopped 1 carrot, chopped 4 cloves garlic, chopped 2 celery ribs, chopped 1 tablespoon tomato paste 2 cups dry red wine 3 cups low-sodium chicken stock 1 (15-ounce) can diced tomatoes, in thick puree 3 thyme sprigs 1 bay leaf 1 orange, zested 1 tablespoon chopped parsley leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat. Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender. Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Barolo]" 16784,"Guacamole with Margarita Coulis Guacamole: 2 medium avocados 3 teaspoons lemon juice 1/2 cup diced red onion 1/8 cup chopped cilantro 12 drops hot sauce (recommended: Tabasco brand) 1/2 teaspoon ground cumin Seasoned salt Coulis, recipe follows Coulis: 3 teaspoons water 2 teaspoons cornstarch 2 tablespoons 100 percent Agave Tequila 1/2 cup cilantro leaves 2 teaspoons Grand Marnier 1 teaspoon lime juice 1/2 teaspoon avocado honey Instructions: Mash avocados lightly. Add lemon juice, onion and cilantro and mix well. Add spices and stir together. Place coulis in a plastic bag. Snip a tiny hole in 1 corner and pipe a spiral of sauce on top of the guacamole. In a small bowl, mix water and cornstarch. Microwave on high for 15 seconds. Stir and microwave for 15 seconds more or until mixture is thick and clear. Puree all of the ingredients together. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16785,"Coriander Cheese Crackers 2 1/2 ounces (1 cup) grated gruyre cheese 8 tablespoons cold unsalted butter, cut in cubes 1/2 teaspoon fine sea salt 1/4 teaspoon finely cracked coriander seeds Pinch freshly ground black pepper 1 cup whole-wheat white or whole-wheat pastry flour Instructions: Pulse together the gruyere, butter, sea salt, coriander and black pepper until butter and cheese are broken into little bits. Add flour and pulse until ingredients come together. Turn dough out onto a clean countertop and knead lightly to bring it all together. Pat dough into a log about 10 1/2 inches long and 1 1/4 inches around. Wrap dough in plastic and chill for 2 hours, or until very firm. Preheat oven to 325 degrees. Slice each log into 1/4-inch rounds and bake on parchment-lined sheets until golden brown and firm in the center, about 20 to 25 minutes. Cool completely on a baking rack and serve at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16786,"Swan Puff, Chocolate Sauce 3/4 cup flour 1/2 cup milk 1/4 cup butter Pinch salt 2 large eggs 18 ounces whipping cream 3/4 cup chocolate sauce Instructions: First sift the flour onto folded paper. Put the milk, butter, salt and sugar into a saucepan and bring to a boil. Add the flour all at once into the pan, stirring all the time with a wooden spoon or spatula. Cook this until the paste comes away from the side of the pan and forms a lump, then take the pan off the heat and let it cool a little. Put the paste into a bowl and stir in one egg, which must be completely blended in before the next egg is added, and so on until all the eggs have been incorporated. The paste is ready when it has a silky sheen and is supple and easy to pipe. When preparing swan shapes which need volume, preheat oven with steam to ensure an excellent rise and bake for 15 minutes to 20 minutes at 425 degrees Fahrenheit. To Shape Swan: Fill the piping bag with choux paste and pipe 6 large cream puff, the size of a small egg, then 6 very thin 5-inch long \S\ shape which will form the head and the neck of the swan. When it is cooked and cooled, cut the top of the cream puff one-fourth of the way down. Fill the cream puff with chantilly cream (whipped cream). Cut the top of cream puff in two, placing the two pieces on either side of the cream to form the wings of the swan. Then place the bottom of the \S\ shape in the chantilly cream. The swan is ready. Serve on plate with chocolate sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16787,"Rosti 1 pound Yukon gold potatoes 2 tablespoons chives, finely chopped 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 eggs 1 tablespoon all-purpose flour 2 tablespoons unsalted butter, divided 1 tablespoon vegetable oil Instructions: Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible. Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16788,"Banana-Dana Cream Pie 3/4 cup sugar 1/4 cup cornstarch 2 1/2 cups milk 1 tablespoon banana extract 2 tablespoons unsalted butter, cut in small pieces 1/4 teaspoon salt 3 egg yolks 9-inch pie shell, thawed and baked 3 bananas, sliced Chantilly Cream, recipe follows 1 cup heavy cream, cold 2 tablespoons powdered sugar 1 large marshmallow Instructions: Combine the sugar and cornstarch in a 3-quart saucepan and place over medium heat. Gradually stir in the milk and cook until mixture thickens, about 7 to 8 minutes. Be careful not to cook for too long. Cornstarch loses its thickening ability if it is cooked for too long. Remove pan from heat and whisk in the extract, salt and egg yolks until smooth. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute. Be sure wooden spoon touches the bottom of the pan when stirring. Remove from heat; stir in butter. Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices. Spoon 1/2 the filling on top, smooth with a spatula. Lay down another layer of banana slices, followed by remaining filling. Chill for at least 3 hours. Top with Chantilly Cream, then decorate with remaining banana, sliced. Serve immediately. Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip. Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 16789,"Fish with Sweet-and-Sour Caponata 3 tablespoons plus 2 teaspoons extra-virgin olive oil 1 eggplant (about 1 pound), cut into 3/4-inch cubes 4 ribs celery, thinly sliced 1 small red onion, diced Kosher salt and freshly ground pepper 1 14.5-ounce can no-salt-added diced tomatoes 3 tablespoons capers, drained and rinsed 1/4 cup plus 1 teaspoon red wine vinegar 4 teaspoons honey 4 skinless hake or cod fillets (about 6 ounces each) 1 cup packed fresh parsley, large leaves torn 1/2 baguette, sliced and toasted Instructions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and almost tender, 6 to 8 minutes. Remove the eggplant to a large plate. Add 1 more tablespoon olive oil to the skillet. Add the celery and red onion and season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, 1/4 cup vinegar, the honey and 3/4 cup water. Stir in the eggplant, season with salt and pepper and cook until the vegetables are tender and the mixture thickens, 10 to 12 minutes. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper and add to the skillet. Cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the fish and cook until it is just opaque and flakes easily, 2 to 3 more minutes. Toss the parsley and remaining 2 teaspoons olive oil and 1 teaspoon vinegar in a small bowl; season with salt and pepper. Divide the caponata among shallow bowls and top each serving with a fish fillet. Top with the parsley and serve with the baguette slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16790,"Jam and Hazelnut Cookies 1 1/2 cups sugar 1 cup Crisco? All-Vegetable Shortening or 1 stick Crisco? Baking Sticks All-Vegetable Shortening 1 large egg 2 tsps. vanilla extract 1 tsp. grated lemon peel 2 cups Pillsbury BEST? All Purpose Flour 1 cup ground hazelnuts 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 cup Smucker's? Orchard's Finest? Pacific Grove Orange Marmalade Medley or 1/4 cup Smucker's? Orchard's Finest? Northwoods Blueberry Preserves or 1/4 cup Smucker's? Orchard's Finest? Michigan Red Tart Cherry Preserves Powdered sugar Instructions: BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes. HEAT oven to 350 degrees F. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16791,"Chocolate and Butterscotch Bread Pudding 1 to 2 tablespoons unsalted butter 1 1/2 cups heavy cream 1/2 cup sour cream
1/2 cup maple syrup
1 cup packed dark brown sugar 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 eggs
8 cups diced day-old bread (1-inch dice)
1/2 cup bittersweet chocolate chips
1/2 cup butterscotch chips
7 egg whites Pinch salt
1/4 teaspoon cream of tartar
1 1/4 cups granulated sugar
1/2 pint vanilla ice cream 2 tablespoons bourbon
1/4 teaspoon freshly grated nutmeg
Instructions: For the bread pudding: Preheat the oven to 350 degrees F. Grease the bottom and sides of a deep 13-by-9-inch baking dish with the butter. Set aside. In a large bowl, whisk together the heavy cream, sour cream, maple syrup, brown sugar, cinnamon and salt until smooth. Whisk in the eggs, one by one, until the custard is smooth. Stir in the bread cubes and let soak for at least 10 minutes. Pour the custard-bread mixture into the prepared baking dish and bake until golden brown on top and the custard is set, 35 to 40 minutes. Let cool completely. Leave the oven on. For the meringue: Whisk the egg whites and salt until light and frothy in a stand mixer fitted with the whisk attachment. Add the cream of tartar. Slowly add the granulated sugar, a little at a time, whisking until the egg whites have quadrupled in size and are stiff and shiny. Finish the bread pudding: When the bread pudding is cool to the touch, stir to break it apart and then stir in the butterscotch and chocolate chips to evenly distribute them. Transfer one-third of the meringue to the bread pudding and fold it in until incorporated. Using the back of a spoon, spread the pudding into an even layer in the baking dish. Pipe the rest of the meringue on top in decorative peaks. Bake until golden brown and cooked through, another 30 to 35 minutes. For the bourbon sauce: Melt the ice cream in a small saucepan over medium heat. Stir in the bourbon and nutmeg. Pour into a sauce dish and ladle over each serving of bread pudding. ","[Rhone Blends, Port, Tawny Port, Moscato]

" 16792,"Pot De Creme 14 ounces milk 4 egg yolks 2.5 ounces sugar 1/2 vanilla bean, split lengthwise and scraped Instructions: Preheat oven to 325 degrees F. Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir. Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 16793,"Raspberry Limeade with Lavender and Mint 1 cup sugar 6 sprigs fresh lavender 6 sprigs fresh mint, plus more for garnish 1 pint fresh raspberries 1 cup fresh lime juice 1 quart seltzer water Instructions: In a small saucepan over medium heat, combine 1 cup water, the sugar, lavender and mint sprigs. Bring to a simmer and cook until the sugar has dissolved, about 3 minutes. Cool and strain. In a blender, add the cooled syrup, raspberries and lime juice and blend until smooth. To serve, place some of the raspberry puree in the bottom of each glass, top with seltzer water and garnish each glass with a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 16794,"Crescenza Stack 12 fingerling or creamer potatoes, 2/12 to 3 ounces each Olive oil Salt and pepper 2 large portobello mushrooms (1 pound total) 6 ounces Crescenza or other flavorful melting cheese 2 cups lightly packed young peppery greens such as watercress, upland cress and/or arugula Rice Vinegar-Sesame Vinaigrette, recipe follows Red and yellow peppers, diced tiny and blanched Basil oil or fruity olive oil Instructions: Scrub the potatoes well, pat dry and then lightly coat with olive oil and a generous sprinkling of salt and pepper. Roast potatoes in a preheated 375 degree F oven for 15 to 20 minutes or until just cooked through. Cool and quarter lengthwise. Remove stem and scrape black gills from the portobellos. Brush with olive oil and season with salt and pepper. Grill, pan grill or roast until just cooked through. Cool and slice each mushroom into 12 thick slices. To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato interspersed with 3 slices of mushroom side by side in the same direction. Top with a half ounce or so of cheese and then arrange another layer at right angles to the first. Finish with a top layer of potatoes and a dollop of cheese. Construct 3 more stacks in the same manner. When ready to serve, place baking sheet in a preheated 400 degree F oven for 6 to 8 minutes to heat vegetables through and barely melt the cheese. While vegetables are heating toss the greens with vinaigrette. Place a stack on a heated plate and top with a quarter of the dressed greens. Scatter the diced peppers around and drizzle the plate with the basil oil. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 16795,"Braised Pork Belly with Juniper and Ginger Beer over Stone Ground Grits 1/4 cup olive oil, plus more for tossing with arugula 2 tablespoons juniper berries, lightly crushed 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs fresh thyme One 3 to 4-pound pork belly Kosher salt and freshly ground pepper 1/4 cup vegetable oil 4 ribs celery, leaves removed, roughly chopped 2 fresh bay leaves 2 large carrots, roughly chopped 1 head garlic, split 1 large white onion, roughly chopped 1 cup red wine 2 bottles ginger beer, such as Reed's 6 cups rich pork stock 3 cups whole milk 3 cups chicken stock 1 1/2 cups stone ground grits (we use Byrd Mill, but Anson Mills is a good substitute) 4 ounces unsalted butter Kosher salt and freshly ground black pepper Arugula, for serving Lemon juice, for tossing with arugula Instructions: For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours. Preheat the oven to 375 degrees F. Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve. Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly). For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper. Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent. Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 16796,"Caprese Mezza Luna in 10 and Chicken and Broccolini with Asiago Sauce in 15 1/3 to 1/2 cup extra-virgin olive oil, both for brushing and cooking chicken 2 cloves crushed garlic 4 large flour tortillas, about 10 to 12 inches 1 ball fresh mozzarella, thinly sliced 12 leaves fresh basil, shredded 2 vine ripe tomatoes, thinly sliced Salt and freshly ground black pepper 4 pieces boneless, skinless chicken breasts 1 bundle broccolini, trimmed of 1 inch of stem end 2 tablespoons butter 1 rounded tablespoon all-purpose flour 1 1/2 cups milk 1 cup grated Asiago cheese Instructions: For appetizers, heat oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat. Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla, cook 30 seconds on each side to set. Remove from pan and repeat. In less than 10 minutes, you'll have 4 half moons (mezza lunas). Cut into quarters and serve. Pour a couple tablespoons of remaining oil into a skillet over medium-high heat. Season the chicken with salt and pepper. Cook chicken 6 minutes on each side, turning once, until golden and juices run clear. While chicken cooks, heat 1-inch water over high heat in small high sides skillet, to a boil. Add salt and broccolini to the water and cook 3 to 4 minutes, drain and reserve. Meanwhile, heat 2 tablespoons butter over medium heat in a small sauce pot, stir flour into melted butter, cook 1 minute then whisk in milk and cook to thicken, about 2 to 3 minutes, stir in cheese and season with salt and pepper. Serve chicken topped with broccolini and pour sauce over top - in less than 15 minutes you have a low maintenance Chicken Divan! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16797,"Squid and Pickled Mustard Greens 3 tablespoons salt 2 tablespoons sugar 2 tablespoons distilled vinegar 2 pounds whole Chinese mustard greens, or stems only 4 tablespoons peanut oil 2 pounds squid, cleaned and thinly sliced 2 teaspoons freshly grated ginger Salt 1 tablespoon dry sherry 1 tablespoon sugar 1/2 cup chicken stock 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water Instructions: Bring 1 cup water to a boil, remove from heat, and add salt. Stir until dissolved, then stir in sugar and vinegar. Pour brine into a shallow glass or nonreactive container with a lid. Press the mustard greens into the brine, then add enough cold water to cover the greens. Cover the container and leave at room temperature for 3 days. (Or, you can buy pickled mustard greens from a Chinese grocery store.) Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months. When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal. Save any remaining pickled greens for another use. Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat. Add the squid and stir-fry just until it curls and turns opaque, about 1 minute. Remove squid and drain on paper towels. Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger. Stir-fry for about 30 seconds, then add the remaining ingredients. Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through. To serve, transfer ingredients to a large platter and serve with rice noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 16798,"Tzatziki 1 pound (1 pint) plain yogurt (whole milk or low fat) 1 hothouse cucumber, unpeeled and seeded 1 tablespoon plus 1/2 teaspoon kosher salt 1/2 cup sour cream 1 tablespoon Champagne vinegar or white wine vinegar 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 tablespoon good olive oil 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced fresh dill Pinch freshly ground black pepper Instructions: Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16799,"Grandma's Watercress Salad All Dressed Up 2 bunches washed and clipped watercress 4 ounces crumbled Gorgonzola 4 ounces red onion, julienned 4 ounces spiced walnuts, recipe follows 4 ounces red wine vinaigrette, recipe follows Kosher salt and freshly ground white pepper 2 ounces duck prosciutto 4 mission figs, cut in 1/2 lengthwise Fig balsamic vinegar 3 ounces butter 2 cups walnuts, chopped 3 ounces honey Kosher salt and freshly ground white pepper Pinch cayenne pepper 3 cloves 1 small shallot 1 tablespoon Dijon mustard 2 tablespoons fresh lemon juice 1 cup red wine vinegar 3 teaspoons sugar 2 1/2 cups blended oil Kosher salt and freshly ground black pepper Instructions: In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar. Preheat oven to 350 degrees F. In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed. Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 16800,"Authentic Scallion Pancakes 1 cup rice wine vinegar 3/4 cup light soy sauce 3 1/2 tablespoons sugar 1 tablespoon toasted sesame oil 3 cups all-purpose flour, plus more for dusting 1 1/3 cups boiling water 4 teaspoons toasted sesame oil 8 scallions, chopped Kosher salt 1/2 cup plus 1 tablespoon vegetable oil Instructions: Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside. Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball. Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes. Preheat the oven to 200? F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick). Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16801,"Peach-Mustard Pork Chops 4 (1 1/2-inch thick) pork chops Safflower or corn oil, for brushing Kosher salt Freshly ground black pepper Peach-Mustard BBQ Sauce, recipe follows 3 tablespoons unsalted butter 2 tablespoons minced onion 2 cloves garlic, minced 3 tablespoons cider vinegar 1/2 cup whole-grain mustard 1/4 cup Dijon mustard 3/4 cup peach jam or preserves 1 tablespoon bourbon 1/2 teaspoon kosher salt Instructions: Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill. Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes. Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes. To serve: Drizzle the chops with more sauce and serve. Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt. Yield: about 1 1/4 cups ","[Chardonnay, Pinot Grigio, Riesling, Gavi]

" 16802,"Green Chicken Tamales 24 dried corn husks 4 teaspoons chicken base 1 pound skinless, boneless chicken breasts
12 ounces skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1/2 cup hot salsa verde
1/2 teaspoon ground cumin
1 clove garlic, minced
Kosher salt
1 dried ancho cl, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard
Instructions: Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour. Meanwhile, make the filling: Bring the chicken base and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken breasts and thighs and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the salsa, cumin and garlic and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
Make the dough: Soak the ancho cl in hot water until soft, about 15 minutes. Drain the cl, then mince to make a paste. Combine the cl paste, masa harina, lard, 3 cups warm water and 2 teaspoons salt in a bowl. Mix with your hands (or use a mixer with the paddle attachment) until you can float a marble-size ball of the dough in water, 10 to 15 minutes.
Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the dough down the length of a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 16803,"Black-Eyed Pea Hummus Two 15-ounce cans black-eyed peas, drained and rinsed 2 cloves garlic 2 tablespoons olive oil, plus more for garnish 3 ice cubes 3 tablespoons tahini paste 2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish 1 tablespoon lemon juice (1/2 lemon) Pita wedges, warmed, for serving Carrot sticks, celery sticks and cucumber rounds, for serving 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Set aside some black-eyed peas for garnish. With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms. While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth. Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16804,"Vegan Tomato Soup 3/4 cup raw cashews Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 white onion, sliced 4 cloves garlic, smashed 3 to 4 sprigs thyme, plus leaves for topping 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1/2 cup sliced jarred roasted red peppers Instructions: Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes. Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper. Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16805,"Raspberry Brownies 1 cup (2 sticks) butter 4 ounces unsweetened chocolate, chopped 4 eggs 1 1/2 cups sugar 1 teaspoon vanilla 2 tablespoons raspberry liqueur 1/2 teaspoon salt 1 cup all-purpose flour 1 1/2 cups shelled walnuts, coarsely chopped 1/2 cup mini semisweet chocolate chips 1 cup raspberry preserves Confectioners' sugar, for dusting, optional Instructions: Preheat oven to 350 degrees F. Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray. Melt together butter and chocolate in bowl set over simmering water in saucepan. Stir until smooth. Set aside to cool. Beat eggs and sugar in large bowl until well combined, about 1 minute. Beat in vanilla, 1 tablespoon liqueur and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan. Mix together preserves and remaining liqueur in small bowl. Spread over batter in pan. Place in freezer for about for about 20 minutes or until preserves are set. Spread remaining batter over top of preserves. Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Cut into 32 brownies. Let cool completely. To serve, dust with confectioners' sugar, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16806,"Kale with Roasted Beets and Bacon 2 beets (about 14 ounces) 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 6 thick-cut applewood-smoked bacon slices (8 ounces), diced 1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces 1/3 cup low-sodium chicken stock 4 tablespoons apple cider vinegar Instructions: Preheat the oven to 425 degrees F.
Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16807,"Strawberry Sorbet 1 pound strawberries, cleaned and hulled 1 pint water 1 pound granulated sugar Instructions: Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree. Spin in an ice cream maker and freeze according to manufacturer's instructions. ","[Riesling, Moscato, Vinho Verde]" 16808,"Kale Caesar Salad 1/4 cup red wine vinegar 2 tablespoons grated Parmesan 1 teaspoon Worcestershire sauce 4 anchovies, drained and/or rinsed 1 large egg yolk, preferably pasteurized Zest and juice of 1 lemon 1 clove garlic, roughly chopped 3/4 cup olive oil, or more as needed Kosher salt and freshly cracked black pepper Hot sauce, as desired 8 to 10 cups bite-size pieces dinosaur kale (stems removed) Juice of 1 lemon Kosher salt and freshly cracked black pepper 1/2 cup grated Pecorino-Romano cheese (you can substitute Parmesan) 1 cup croutons Instructions: For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running. For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons. Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16809,"Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese 1 1/2 cups warm water 1/2 teaspoon dry yeast 4 cups all purpose flour 1/2 teaspoon salt 2 tablespoons oil 2 cups basil leaves 1 tablespoon pine nuts 2 cloves garlic, coarsely chopped 1/4 cup Parmigiano-Reggiano 1/2 cup olive oil Salt and freshly ground pepper 1/2 pound merguez sausage, grilled and thinly sliced 16 ramps or 2 leeks, grilled and coarsely chopped 1/2 pound manchego cheese, finely sliced 6 plum tomatoes, oven roasted and coarsely chopped (See Cook's Note) Freshly ground black pepper Parmigiano-Reggiano, grated Instructions: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown. Place all ingredients in a food processor and process until smooth. Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through. Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]

" 16810,"Seven Flavor Beef 8 ounces sliced flank steak 1 tablespoon minced lemongrass 1/2 teaspoon peeled and minced fresh ginger 1/2 teaspoon minced garlic 1/2 teaspoon fish sauce 1/2 teaspoon sesame oil 1/2 teaspoon honey 1 teaspoon dried red chili flakes 1 teaspoon Chinese five-spice powder 1 teaspoon kosher salt 2 tablespoons vegetable oil 1/4 cup thinly sliced red onion 1/2 bunch thinly sliced green onion 1 cup bean sprouts 2 tablespoons hoisin sauce 1 tablespoon ground peanuts 20 Thai basil leaves Instructions: Combine all marinade ingredients in a nonreactive baking dish for 1 hour. Heat oil in a wok and heat over high heat. When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving platter. Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated. Add ground peanuts and basil and cook until meat is medium rare. Serve meat over onions and bean sprouts. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 16811,"Get Outta the Doghouse Brownies with Caramel Sauce 1 package brownie mix 1 cup small marshmallows 1 cup sugar 4 tablespoons water 5 tablespoons cream Instructions: Follow directions on the package of brownie mix, then add the marshmallows. Bake according to the package and cut into your favorite shapes. To make the caramel sauce, in a sauce pot melt the sugar, water and cream until the famed caramel color is achieved. Lower heat and slowly reduce. Remove from the stove, and if it is too thick add more cream 1 teaspoon at a time until a desired consistency is achieved. ","[Chardonnay, Riesling, Moscato, Port]" 16812,"Flash-Fried Lake Perch Rolled In Cornmeal 2 lbs. lake perch 3 qts. light cooking oil for frying kosher salt freshly ground black pepper 2 cups buttermilk 4 cups cornmeal Instructions: Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16813,"Sassy Salsa 8 tomatoes, diced 1 cup of onion, diced 1 bell pepper, with seeds removed and diced 1/8 cup or small bunch of cilantro, chopped 3 cloves of garlic finely minced 1 jalapeno or serrano pepper, with seeds removed and diced 2 tablespoons of fresh lime juice salt and pepper to taste Instructions: It's time to add some spice to your life. Nothing goes with chips like a fresh salsa dip. Create your own homemade salsa with the vegetables from your garden. Follow the steps below and serve up some delicious salsa.

1. Combine all ingredients, including the juices, in a bowl. Serve immediately, or refrigerate up to five days ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 16814,"Grilled Mushrooms with cl de Arbol Oil and Cotija Cheese 5 chiles de arbol 1 cup olive oil 1/2 cup red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 cup chopped garlic 2 tablespoon chopped parsley 4 portobello mushroom, stems removed 1/4 cup crumbled cotija Instructions: In medium saucepan, add the chiles to the oil and cook slowly for 20 minutes. Remove from heat and steep for 2 hours. Preheat grill to high. In large bowl, combine the vinegar, oil, garlic, and parsley. Mix well, add the mushroom to the bowl, and marinate mushrooms for 15 minutes. On hot grill, cook the mushroom for 5 minutes on each side. Remove the mushrooms from the heat and julienne. Put the mushrooms in a bowl and toss with a little of the cl oil. Serve with cheese sprinkled on top. ","[Rioja, Tempranillo, Garnacha, Barbera]" 16815,"Hawaiian Steamed Beef Buns 3/4 cup warm water (105 to 115 degrees F) 3 tablespoons honey One 1/4-ounce package active dry yeast 3 cups all-purpose flour, plus more for dusting if necessary 1/2 teaspoon kosher salt 2 teaspoons toasted sesame oil, plus more for greasing 2 teaspoons canola oil, plus more for greasing 8 ounces 80/20 ground beef Kosher salt and freshly ground black pepper 1 small yellow onion, small dice 2 cloves garlic, minced 3/4 teaspoon Chinese five spice blend 3 tablespoons dry sherry 2 tablespoons soy sauce 2 tablespoons hoisin sauce Instructions: For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes. Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
   Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour.
   For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
   Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
   To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes.
   Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16816,"Online Round 2 Recipe - Potato and Shrimp Salad with Sour Cream and Bacon Dressing 3 tablespoons sour cream 1 tablespoon spicy brown mustard 1 tablespoon chopped parsley leaves Reserved 2 pieces of bacon from Crispy Baby Potato Bites with Sour Cream and Bacon recipe, chopped Kosher salt and freshly ground black pepper Reserved potatoes from Crispy Baby Potato Bites with Sour Cream and Bacon recipe Reserved shrimp from Shrimp Stuffed Cucumber Cups, chopped 1 stalk celery, diced 1 1/2 pounds baby potatoes Kosher salt 1/4 cup canola oil 2 tablespoons chopped rosemary leaves Freshly ground black pepper 8 strips bacon 1 cup sour cream 1 tablespoon spicy brown mustard 2 tablespoons chopped chives, divided 2 standard cucumbers 3/4 pound medium shrimp, thawed, deveined and shells on 1 tablespoon prepared horseradish 1 teaspoon lemon juice Kosher salt Freshly ground black pepper 1 (15-ounce) can chopped tomatoes, drained 2 tablespoons chopped parsley, divided Instructions: In a serving bowl, whisk together the sour cream, mustard, parsley, bacon, and salt and pepper, to taste. Add the potato, shrimp, and celery. Toss everything together until it is all coated with the dressing and serve. Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. Preheat the oven to 400 degrees F. Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes. While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces. In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately. Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling. Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16817,"Toasted Coconut Gilded Macarons 2 cups confectioners' sugar 1 cup blanched almond flour
   1/4 teaspoon kosher salt
   3 large egg whites, at room temperature
   1/2 teaspoon cream of tartar
   3 tablespoons granulated sugar
   1 1/2 teaspoons vanilla extract
   Red gel food coloring, for the batter
   1/3 cup desiccated coconut 3/4 cup heavy cream
   6 ounces bittersweet chocolate chips or finely chopped chocolate
   5 sheets edible gold leaf Instructions: For the macaron shells: Preheat the oven to 350 degrees F. Using a 1 3/4-inch round cutter as a guide, draw 15 evenly spaced circles on each of two sheets of parchment paper (for a total of 30 circles). Flip the parchment over and line 2 baking sheets with the parchment paper.\u202f
   Whisk together the confectioners' sugar, almond flour and salt in a large bowl and set aside.\u202f
   Put the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with a whisk attachment.\u202fBeat on medium speed until the mixture is opaque and foamy, about 30 seconds.\u202fIncrease the mixer speed to medium-high and continue to beat until the egg whites are white in color and hold the lines of the whisk, about 1 minute.\u202fContinue to beat while slowly adding the granulated sugar, then the vanilla, until the peaks are stiff and the whites are shiny, about 1 minute more. (Do not overbeat.) Transfer the meringue to a large bowl.\u202f
   Using a rubber spatula, gently fold the dry mixture into the meringue, using 60 to 75 strokes (the batter should fold back on itself).\u202fJust before you are finished folding, add some red gel food coloring to the batter and continue to fold until the color is even and the desired consistency is reached. Spoon half the batter into a pastry bag fitted with a 1/2-inch plain round tip.\u202fPipe the batter onto the parchment using the circles as a guide, refilling the bag as necessary. Tap the baking sheet hard on a table to flatten the batter out, then let sit at room temperature until the tops are no longer sticky when you lightly touch them, at least 20 minutes.\u202fRepeat with the remaining batter on the second lined baking sheet.
   Bake the cookies 1 sheet at a time, rotating the baking sheet once halfway through baking, until they have formed a 'foot' along the base and the tops are smooth and dry looking, about 14 minutes.\u202fLet cool completely on the baking sheets. (Leave the oven on.)
   For the filling: Place the coconut on a baking sheet in a single layer and bake for 2 minutes. Stir the coconut, then\u202fbake for an additional 2 minutes. Stir again and bake for another 2 minutes. Continue in the same manner,\u202fkeeping an eye on it because it can go from toasted to burned very quickly, until the coconut is toasted to a medium-brown color, about 6 minutes more. Let cool completely.\u202f
   Heat the cream in a small saucepan over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat and pour over the chocolate in a bowl. Let sit for 30 seconds, then slowly whisk the mixture until the chocolate is completely melted and smooth.\u202fFold in the toasted coconut. Let the ganache cool to room temperature.\u202f\u202f
   Place the ganache in a disposable pastry bag. Snip about 1/3-inch from the tip and pipe about 1 tablespoon onto the flat side of a macaron shell. Place a second shell on top, pressing very gently to sandwich the filling. Repeat with the remaining macaron shells and filling.\u202f\u202f
   To decorate: Place a gold leaf sheet face-down on a macaron shell, handling the gold leaf very gently, and rub gently with your finger or a brush so that the gold leaf separates from its baking paper and adheres to the macaron shell.\u202fRepeat with the remaining macarons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16818,"Janette's Healthy TV Dinners Janette's Lasagna Roll-Ups, recipe follows Janette's Meatless Meatballs, recipe follows 1 (10-ounce) box frozen peas Butter-flavor cooking spray, for seasoning peas 8 canned peach halves, drained 1/4 cup lowfat granola Ground cloves, for sprinkling over peaches Ground cinnamon, for sprinkling over peaches 8 whole wheat lasagna noodles, or regular 2 cups fat-free pasta sauce 1 cup lowfat ricotta 1 teaspoon kosher salt Freshly ground black pepper