Salt and freshly ground black pepper 2 medium shallots, thinly sliced 5 ounces cremini mushrooms, sliced 1 tablespoon roughly chopped fresh Italian parsley leaves 1/2 cup white vermouth 1 tablespoon unsalted butter Instructions: Heat the oven to 400 degrees F and arrange a rack in upper third. Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.) Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready. Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened. Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks. Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven. Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes. Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute. Remove the pan from the heat, add the butter, and let it melt. Taste the sauce and adjust the seasoning. Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired. ","[Chardonnay, Pinot Grigio, Gavi, Riesling]" 52434,"Banana Splitsville 2 cups sugar 1 cup water 1 tablespoon light corn syrup 1 batch caramel 2 cups heavy cream 4 bananas Sugar for coating Ice cream of your choice Instructions: Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color.
Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52435,"Horseradish-Crusted Steak Roulade 2 red bell peppers, stemmed, halved lengthwise and seeded 3 tablespoons extra-virgin olive oil 1 leek, white and light-green parts only, finely chopped 2 cloves garlic, minced 1 cup chopped fresh parsley Kosher salt and freshly ground pepper 1 2 1/4-to-2 1/2-pound flank steak, trimmed 1/2 pound sliced provolone cheese (about 8 slices) 3/4 cup breadcrumbs 3 teaspoons chopped fresh rosemary 3 tablespoons chopped fresh parsley 3 tablespoons drained horseradish 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper Instructions: Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry. Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool. Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll. Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact). Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 52436,"The Best Fruitcake 1 1/2 cups golden raisins 1/2 cup dried currants 1 cup dried apricots, halved 1 cup dried figs, halved 1/2 cup pitted prunes 1/2 cup whole pitted Medjool dates, halved 2 cups walnut halves 1 cup pecan halves Finely grated zest of 2 small oranges Finely grated zest of 2 small lemons 2 tablespoons chopped candied ginger 3/4 teaspoon pumpkin pie spice Pinch ground cloves 1 cup brandy, plus 2 tablespoons for brushing 1/4 cup orange liqueur 1/2 cup unsulfured molasses Nonstick cooking spray 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 1 1/2 cups lightly packed dark brown sugar 4 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Instructions: Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.) Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray. Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl. Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter. Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely. To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 52437,"Tlacoyos De Frijol Y Requeson (Bean And Cheese Tlacoyos) 1 teaspoon lard 1/4 small onion, the rest chopped for garnish 1 medium garlic clove, peeled 16 ounces cooked beans (any kind will do), with at least 1/2 cup broth reserved, or 1 (15.5-ounce) can beans, liquid drained and reserved salt 1 pound fresh tortilla masa, or 1 1/2 cups masa harina 1 to 1 1/2 cups warm water 1 cup ricotta or homemade requeson 1 (15-ounce) jar pickled cactus strips, or 4 large cactus paddles, diced and blanched in boiling salted water for 3 to 5 minutes, until just tender Chopped fresh cilantro Crumbled queso fresco Salsa of choice Instructions: 1 Heat the lard in a skillet over medium heat. When hot, add the onion wedge and garlic. Fry, turning occasionally, until blistered and deep golden brown.
2 Add the beans and mash roughly, using the bottom of a heatproof cup. You don't want them too pasty and smooth. In Spanish, they call the desired texture martajada. Add a little bean broth if they look too dry. Cook until the flavors combine, adding more broth as needed, about 5 minutes. Season with salt. Transfer to a bowl nearby.
3 If you're using masa harina, place in a deep bowl and pour 1 cup of the warm water on top. Knead together for about 5 minutes to form a thick, pliable dough. To check whether the dough is sufficiently moist, break off a small ball and flatten it. If the edges crack, you need more water-up to 1/2 cup. (The masa should be moister than the average tortilla masa, as it will cook longer than a tortilla and shouldn't dry out.) If using fresh tortilla masa, sprinkle with a few drops of water and knead firmly, adding the water a teaspoon at a time until the masa is very soft and creamy, about 5 minutes. (For fresh masa you will only need perhaps 1/4 cup water total.) Grab a piece of masa and cover the rest with a damp dish cloth to keep it hydrated.
4 Roll the masa into a ball just larger than a golf ball, and using your palm, flatten into a disk about 1/4 inch thick. (You can also place the ball on a tortilla press, but be careful not to press it too thin.) Fresh masa will be much easier to work with than masa harina, but if you're using the latter, keep working and patting, pressing firmly on the masa ball to form a circular shape.
5 Holding the disk in your palm, add 1 to 2 tablespoons beans or requeson to the center, spreading the filling into a longish rectangle, without hitting the top or bottom edges. The filling amount really depends on how big your disk is-if the filling spills out when you try to close the tlacoyo, you have too much.
6 Fold both sides of the tlacoyo toward the center to enclose the filling. Press the seams together, pinching them closed with your thumbs. Pinch the seams closed with your thumbs. Set aside on a baking sheet and repeat with the remaining masa and filling.
7 Warm a comal or nonstick skillet on medium heat. Place the tlacoyo in the pan, without oil, and let cook. Once the sides start to dry slightly, turn it over. If you don't start to see golden brown freckles, turn up the heat; if you see burned spots, lower the heat. Keep turning at intervals until both sides are freckled and crisp, and the edges have puffed a bit, 10 to 12 minutes in all.
8 Garnish with cactus, cilantro, cheese, salsa and onion. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 52438,"Stuffed Artichoke Cake Nonstick cooking spray 1 16- to 18-ounce box yellow cake mix (plus required ingredients) 1 16-ounce container marshmallow cream 3 sticks unsalted butter, at room temperature 1/2 cup confectioners' sugar Green and red food coloring 1 12-ounce bag green candy melts 12 red candy melts 1 tablespoon vegetable shortening 3 tablespoons unsweetened shredded coconut Instructions: Preheat the oven to 350 degrees F. Coat the inside of a 1-quart ovenproof bowl and a 2-cup ovenproof measuring cup with cooking spray. Prepare the cake mix as the label directs. Pour 2 cups batter into the measuring cup and the rest into the bowl. Bake the cakes until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the bowl and cup, then invert onto a rack to cool completely. Make the frosting: Beat the marshmallow cream, butter and confectioners' sugar with a mixer until fluffy, 3 minutes. Tint dark green with green food coloring and a few drops of red. (If the frosting is too thick, beat in 1 tablespoon hot water.) Flip the cakes right-side up. Trim the top of the bowl cake to make it level. Cut off a 1 1/2-inch piece from the bottom of the cup-shaped cake, then trim the top to make it level. Reserve all the cake trimmings. Put the bowl cake on a baking sheet, trimmed-side up. Spread the top with a layer of frosting, then place the cup-shaped cake on top, wide-end down. Freeze about 20 minutes. Melt the green and red candy melts with the shortening in the microwave. Dip the back of 10 plastic spoons in the candy to coat (do not let the candy go over the edge). Place on a separate baking sheet lined with wax paper. Freeze until set, no more than 5 minutes. Remove from the freezer. Carefully bend the bowl of the spoon and the handle to release the candy shell. (Don't worry if some break-you can remelt them.) Repeat to make about 80 leaves, remelting the candy as needed. Use a paring knife to trim 1 inch from the narrow end of each candy leaf. Save the small trimmed pieces for the top of the cake. (You can make the leaves a day ahead; store in an airtight container at room temperature.) Transfer the cake to a serving plate; arrange strips of wax paper around the bottom edge of the cake to keep the plate clean. Cover the cake with a generous layer of frosting to make an artichoke shape. Starting at the top center of the cake, arrange the small trimmed candy pieces in concentric circles, cut-edge up; cover the entire top. Place rows of the large candy leaves around the side of the cake to cover completely. Chill to set the frosting. Crumble the reserved cake trimmings on a baking sheet. Bake at 350 degrees F, stirring, until toasted; cool. Place the coconut in a resealable bag with 2 drops green food coloring; massage until green. Empty into a bowl and crumble in the cake crumbs. Sprinkle the crumb mixture on top of the cake and into the leaves. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52439,"Black Bean Mussels with Chinese Beer 2 tablespoons peanut oil 3 cloves garlic, crushed and finely chopped 1 tablespoon peeled and grated fresh ginger 1 Fresno cl, seeded (if desired) and chopped 2 heaping tablespoons fermented, salted black beans, washed and crushed Splash Shaohsing rice wine or dry sherry, optional 2 pounds mussels, washed and de-bearded 2 cups Chinese beer 3 tablespoons light soy sauce 3 spring onions, chopped, whites separated and greens reserved for garnish Handful fresh cilantro stems and leaves, roughly chopped, for garnish Instructions: Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles, black beans and rice wine if using and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute. Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce. Sprinkle in the greens of the spring onions and the cilantro, serve immediately. SERVINGS: 4 (APPETIZER); Calories: 290; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 29 grams; Total carbohydrates: 14 grams; Sugar: 3 grams Fiber: 1 grams; Cholesterol: 64 milligrams; Sodium: 1,040 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 52440,"Beef Ragu with Lemon-Pepper Fettuccine Ragu: 2 tablespoons vegetable oil One 5-pound bone-in beef chuck roast Kosher salt One 35-ounce can whole peeled tomatoes 2 cups Italian red wine, such as Chianti 1/2 cup red wine vinegar 2 tablespoons fennel seeds 12 cloves garlic, smashed and peeled 4 carrots, sliced 4 celery ribs, sliced 2 bay leaves 1 large onion, sliced 1 cup fresh flat-leaf parsley, roughly chopped Pasta: 2 cups semolina flour, plus more for dusting 3 large eggs, at room temperature 2 large egg yolks, at room temperature Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon freshly squeezed lemon juice 1 teaspoon fresh cracked black pepper Grated pecorino, for serving Instructions: For the ragu: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat. Season the beef well with salt; then sear it on all sides, about 8 minutes. Add the tomatoes with their juices, wine, vinegar, fennel seeds, garlic, carrots, celery, bay leaves and onion. Season the liquid with 1 tablespoon salt. Bring to a simmer, cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours. Uncover and cook until the meat is tender all the way through and falling off the bone, 30 to 45 minutes more. Cool the meat in the braising liquid. Remove and discard the bay leaves. Place the meat on a cutting board and pull it into large bite-size chunks with 2 forks. Remove any fat from the surface of the sauce and discard; return the meat to the sauce. (The dish can be prepared to this point up to 2 days ahead, the cooled, covered and refrigerated.) For the pasta: Mix the semolina flour and 1 teaspoon salt in a stand mixer fitted with the paddle attachment. Add the eggs, yolks, lemon zest and juice and pepper; mix slowly to make a rough dough. Switch to the dough hook attachment and knead until smooth, about 5 minutes. Form the dough into a ball by hand; cover with plastic wrap and let rest at room temperature for 1 hour. Divide the dough into 10 pieces and cover with a towel. Roll the dough with a pasta machine into sheets to setting number 6. Dust with semolina and lay on baking sheets; dry for 15 minutes. Then cut into fettuccini with the appropriate attachment. Dust with semolina and set aside on baking sheets; dry for at least 1 hour. Bring a large pot of water to a boil over high heat and salt it generously. Add the fettuccini and cook, stirring frequently, until al dente, about 4 minutes. Drain and toss with the grated pecorino. Transfer to serving plates. Spoon the meat sauce over the pasta and sprinkle with the parsley. ","[Barolo, Barbaresco, Brunello di Montalcino, Tempranillo]" 52441,"Irish Cream Dream 20 gingersnap cookies 3 tablespoons butter, melted 1 cup heavy cream 1 tablespoon sugar 2 tablespoons instant espresso powder 1 (14-ounce) can sweetened condensed milk 1/2 cup Irish cream (recommended: Baileys Irish Cream) Instructions: Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping. In a large bowl, whisk heavy cream with sugar until soft peaks form. In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved. Whisk in Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 52442,"Waffled Rice and Eggs with Kimchi and Gochujang 1/2 cup short-grain rice (sushi rice) 1 tablespoon plus 1 teaspoon toasted sesame oil, plus more for brushing waffle iron 1 tablespoon toasted white sesame seeds, plus more for garnish 1 tablespoon plus 1 teaspoon soy sauce 1 teaspoon rice wine vinegar 1 teaspoon sugar Kosher salt 4 ounces baby spinach (about 6 cups) 4 large eggs, 2 beaten 1/2 cup kimchi Gochujang (Korean red cl paste), for serving Special equipment: waffle iron (preferably Belgian style) Instructions: Soak, drain and rinse the rice in a strainer until the water runs clear and is not cloudy. Combine the rinsed rice with 3/4 cup water in a small saucepan. Bring to a simmer over medium heat, then over and turn the heat down to low. Cook, undisturbed, until the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for another 15 minutes. Uncover and fluff the rice with a fork. Stir in 1 tablespoon sesame oil, the sesame seeds, 1 tablespoon soy sauce, the vinegar, sugar and 1/2 teaspoon salt. Let cool completely (the rice can be refrigerated up to 1 day ahead).
Combine the baby spinach with 1 tablespoon water in a microwave-safe bowl. Cover and microwave until wilted, 3 to 4 minutes. Drain and toss with the remaining sesame oil and soy sauce. Set aside.
Preheat a waffle iron to medium-high. Generously brush the top and bottom of the waffle iron with sesame oil. Stir the 2 beaten eggs into the cooled rice. Evenly spread about 1/2 cup of the rice mixture in the waffle iron. Close and cook until the rice is golden in spots and can be easily lifted out with a spatula, 4 to 6 minutes. Repeat with the remaining rice mixture. Transfer to two plates and set aside.
Lightly brush the waffle iron bottom with more sesame oil. Crack the remaining 2 eggs right onto the waffle iron and keep the iron open. Sprinkle the eggs with salt. Cook until the whites are set and the yolk is still runny, 4 to 5 minutes. Serve an egg on top of each rice waffle. Top with the spinach, kimchi, gochujang and sesame seeds. From Food Network Kitchens ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 52443,"Potato and Ham Pudding 1 peeled garlic clove 1 tablespoon softened butter 1/2 cup finely sliced onions cooked in 2 tablespoons olive oil 4 ounces Black Forest ham cut into fine dice 4 ounces grated Swiss cheese 4 large eggs lightly beaten 1/4 cup half and half or light cream 3/4 pound Yukon Gold potatoes, peeled and grated Salt and freshly ground black pepper 2 tablespoons butter, cut into small pieces Instructions: Preheat oven to 375 degrees. Rub a 2 quart baking dish with cut clove of garlic and rub it with butter. In a mixing bowl combine the cooked onions with ham, cheese, eggs and cream. A handful at a time, squeeze out the water from the potatoes and stir the potatoes into the eggs. Season with salt and pepper. Transfer mixture to prepared baking pan. Dot with butter and bake for 40 or 45 minutes or until top is nicely browned. Serve hot or warm with a green been salad. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 52444,"Southern Style Deep-Fried Chicken 2 chicken drumsticks, skin on 2 chicken thighs, skin on, bone in 3 to 4 cups milk 2 1/4 cups solid vegetable shortening, for frying 1 tablespoon plus 1 teaspoon salt 3/4 cup all-purpose flour 1 teaspoon cayenne pepper 1 egg, beaten Instructions: In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel. Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F. In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine. In a medium bowl, beat 1 egg. Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken. Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately. ","[Chardonnay, Viognier, Riesling, GSM]

" 52445,"Chocolate Cheesecake with a Strawberry Topping Nonstick cooking spray 3/4 cup chocolate graham cracker crumbs (about whole 4 crackers) 2 cups full fat cottage cheese, such as Daisy One 8-ounce package light cream cheese, softened 3 large eggs 3/4 cup sugar 3 tablespoons cocoa powder 1 teaspoon vanilla extract One 10-ounce bag frozen strawberries 1/4 cup sugar 2 teaspoons cornstarch 1 tablespoon water Pinch kosher salt 1 teaspoon vanilla extract Instructions: For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet. In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight. For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes. Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use. Serve the cheesecake cold, topped with the strawberry sauce. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 52446,"Pan-Seared Mediterranean Chicken 1 lemon 1 1/2 cups Swanson? Chicken Stock 7 sun-dried tomatoes, cut into thin strips (about 1/3 cup) 1 1/4 pounds skinless, boneless chicken breast halves Salt and coarsely ground black pepper 2 tablespoons olive oil 1/3 cup minced shallots 2 cloves garlic, minced 12 pitted kalamata olives, cut in half 2 tablespoons capers, rinsed and drained 1/3 cup fresh basil leaves cut into very thin strips 1/4 cup crumbled feta cheese Hot cooked couscous or orzo Instructions:

1. Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
2. Season the chicken with the salt and black pepper.
3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
4. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
5. Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52447,"Spezzatino di Manzo al Cioccolato: Beef Stew with Chocolate 5 tablespoons/74 ml extra-virgin olive oil 4 ounces/114 g smoked pancetta, cubed Flour, for dredging 2 pounds/900 g stewing beef, cut into 1-inch cubes 4 fresh sage leaves 3 sprigs fresh thyme, leaves picked Salt 1 cup/240 ml sherry 4 cups/941 ml vegetable broth 2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa) Instructions: In a saucepan, heat up the olive oil. Add the pancetta and cook until the fat has been rendered down. Place the flour in a shallow bowl or dish. Dredge the beef in the flour, shake off any excess flour, and add the beef to the hot pan. Sear the beef, stirring well so that all sides are browned. Add the sage, thyme (without the stem), and salt, to taste, to the saucepan. Deglaze the pan with the sherry and stir to pick up any brown bits. Once the sherry has reduced, add a couple ladles of vegetable broth and let reduce. Continue stirring and add the chopped chocolate. Once the chocolate has completely melted, add a few more ladles of vegetable broth. Allow to cook for 1 hour on medium heat, adding more vegetable broth, if necessary. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]

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 Ziti with Meat Sauce 3 tablespoons olive oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 pound ground beef" 52448,"Wild Mushroom Salad 1 cup shiitake mushrooms 1 cup crimini mushrooms 1 cup button mushrooms 1 cup morel mushrooms 1 cup portobello mushrooms 2 bay leaves 1 teaspoon white peppercorns 1 teaspoon salt 4 cups water 3 tablespoons clarified butter 2 shallots, diced 2 cloves garlic, minced 2 tablespoons yellow curry powder 2 tablespoons fresh basil, thyme, rosemary and parsley, chopped 1/4 cup red bell pepper, diced 1/4 cup Spanish olive oil 1/4 cup white truffle oil (or Hazelnut oil) 3/4 cup rice vinegar 1 pinch salt and pepper Instructions: The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step. Take a knife and cut the stems from the caps of all the different mushroom varieties, put the caps in one bowl, and the stems in another. Next we make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, teaspoon of salt and water. Bring that to a heavy boil, and let reduce. All of this needs to reduce to 1/4 of a cup of finished stock, so patience is needed. After about 15 to 20 minutes on high heat, take the stock and pour through a fine strainer, if 1/4 cup of liquid is left, discard the pulp and save the liquid off to one side. Take the mushroom caps, and slice them. Add the sliced mushroom caps and saute in butter until tender. Then add in the shallots and garlic, and only saute for about another minute, or until the shallots and garlic are translucent. Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell peppers, oils, rice vinegar, pinch of salt and pepper, and mushroom stock. Pour this mixture into a bowl and cover tightly with plastic wrap, and let sit in a warm place for 1 hour, to allow all the flavors and aromas of the stock to infuse into the mushrooms. Strain this salad, and serve the mushrooms on one plate, and save the stock as a dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 52449,"Tarragon Scented Chanterelles and Shallots 2 tablespoons canola oil 2 pounds fresh chanterelle mushrooms, torn apart into uniform pieces 1/2 cup sliced shallot rings (about 6 or 8 large shallots) Salt and freshly ground black pepper 1 tablespoon chopped fresh tarragon leaves 1 tablespoon butter Instructions: Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate. Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52450,"Spicy Pickle Fries with Homemade Ranch Dip 1/4 cup buttermilk 2 tablespoons mayonnaise
2 tablespoons sour cream
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
Dash hot sauce
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Twelve 3/4- to 1-inch-wide dill pickle spears Vegetable oil, for deep-frying
3/4 cup all-purpose flour
1 tablespoon cayenne
1 teaspoon kosher salt
2 large eggs
1 1/2 cups panko breadcrumbs
Instructions: For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside. For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels. Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl. Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52451,"Pita Chips Olive oil cooking spray, in a spritzing bottle 3 whole wheat pitas, each cut into 12 wedges 1 tablespoon sesame seeds 1/2 teaspoon dried oregano Salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Lightly spray the foil with oil.
Place the pitas on the foil. Spray each pita with oil. Sprinkle each sprayed side with the sesame seeds and oregano and sprinkle with salt and pepper. Bake the pitas until crisp, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52452,"Ritz Fitz (Oven-Fried Fish Fillets) 4 tablespoons (1/2 stick) unsalted butter 2/3 cup crushed crackers (I use Ritz) 1/4 cup grated Parmesan cheese (about 1-ounce) 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1 pound sole, scrod, perch or other mild-tasting fish fillets Lemon wedges Instructions: Preheat oven to 350 degrees F. Melt the butter in a 9 by 13-inch pan in the oven. While it melts, combine everything else except the fish in a pie pan. Dip the fish around in the melted butter, dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges, and good luck to you. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52453,"Round 2 Recipe - Baked Falafel with Yogurt Sauce 2 cups leftover chickpea salad 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cumin 3 tablespoons all-purpose flour 1 teaspoon baking powder Nonstick cooking spray 1/2 cup plain yogurt 1 teaspoon hot sauce 2 teaspoons freshly chopped parsley leaves 1/4 teaspoon ground cumin 2 (19-ounce) cans chickpeas, drained and rinsed 1 carrot, grated 1/2 red onion, diced 1/2 green bell pepper, diced 1/4 cup lemon juice 2 tablespoons olive oil Salt and freshly ground black pepper 1/4 cup freshly chopped parsley leaves Instructions: Preheat oven to 400 degrees F. Place a baking sheet in to the oven. Combine all falafel ingredients, including the Chickpea Salad, in the bowl of a food processor fitted with the blade attachment. Pulse mixture until coarsely ground. Using your hands, form the falafel mixture into balls about the size of walnuts and set aside. If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball. Remove the baking sheet from the oven and spray with nonstick cooking spray. Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides. Place on a serving platter and serve with yogurt sauce on the side. Add all the sauce ingredients to a small bowl and combine well. Combine all ingredients in a large mixing bowl and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52454,"Fried Smelt and Vegetables with Skordalia 1/2 cup all-purpose flour 1/4 cup semolina Salt, to taste Fresh cracked pepper to taste 1 pound smelts, cleaned 1 cup buttermilk 1 gallon canola oil, for frying Lemon Wedges Skordalia, recipe follows 2 each medium baking potatoes, like russets, boiled with skin, put through a ricer 1 cup cream 6 garlic cloves, minced Salt, to taste Cracked black pepper, to taste 1/4 cup freshly lemon juice 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar Instructions: In a medium bowl, combine 1/2 cup of flour, semolina, salt, and pepper and mixes well. Dredge the fish in the buttermilk and then in the flour mixture. In a medium sized pot or deep fryer, heat 3 to 4 inches of oil and deep fry the fish until golden brown and becomes crisp. Remove fish and drain on paper towels. Serve with skordalia and a wedge of lemon. For Skordalia: Put the potatoes through a food mill or ricer and place in a bowl for mixing. Whisk in the cream, minced garlic, olive oil, lemon juice, red wine vinegar and a little water if necessary mix until mixture is smooth. Season with salt and pepper to taste. Keep cool until ready to use.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52455,"Bacon and Pecan Brownies 4 eggs, beaten 8 ounces butter, melted, plus more for greasing 1/2 cup unsweetened cocoa powder 2 cups sugar 1 tablespoon vanilla bourbon extract 1/3 cup all-purpose flour 1/2 teaspoon salt 2 1/2 ounces bittersweet chocolate, chopped 1/3 cup diced and cooked bacon 1/3 cup pecans, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Grease a 9- by 9-inch pan with butter.
Whisk together the sugar and eggs in a large bowl. Whisk in the butter, cocoa and vanilla. Stir in the flour and salt. Add the chopped semisweet and bittersweet chocolates, bacon and pecans and stir to combine.
Spread the batter into the pan.
Bake until the brownies are moist but not wet, testing with a toothpick, 25 to 30 minutes. They will be very fudgy. Scoop and serve warm or cool completely before cutting. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 52456,"Red Pork 1 cup fermented seasoning sauce, such as Golden Mountain 1 cup oyster sauce
1 cup sugar
One 2.5-ounce package Chinese barbecue char siu seasoning, such as Noh Foods of Hawaii 2 tablespoons chopped fresh cilantro
1 tablespoon crushed, minced fresh garlic
1/2 tablespoon crushed Szechuan peppers
1 1/2 pounds pork sirloin
4 hard-boiled eggs, peeled 16 to 18 ounces yaki soba noodles 4 bunch baby bok choy 1 cup shredded cabbage 1 cup bean sprouts 1/4 cup shredded green onion 1 bunch fresh cilantro 1 tablespoon crushed peanuts 1 tablespoon dried fried minced garlic Instructions: Mix together the seasoning sauce, oyster sauce, sugar, char siu seasoning, cilantro, garlic, Szechuan peppers and 1 cup water in a metal pot. Submerge and soak pork sirloin in marinade, refrigerated, for 8 to 12 hours. Bring pork to a boil right in the pot, then reduce heat to simmer for 40 minutes. Remove from heat. Place hard-boiled eggs in hot marinade and let stand until able to handle. Remove pork and thinly slice into 1- to 2-ounce pieces. Cook yaki soba noodles and bok choy by submerging in boiling water for 30 to 60 seconds. Drain. Divide noodles among 4 bowls. Pour 1/2 cup of the warm cooked marinade/pork juices over noodles in each bowl. Top each serving with 5 to 6 slices cooked pork, 1 hard-boiled egg cut in half, 5 to 6 leaves bok choy, 1/4 cup shredded cabbage, 1/4 cup bean sprouts, 1 tablespoon green onions, 4 to 6 stalks cilantro, 1/4 tablespoon crushed peanuts and 1/4 tablespoon dried fried garlic. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 52457,"Almond, Pear and Cherry Pocket Pies All-purpose flour, for work surface 2 (7-ounce) sheets frozen puff pastry, thawed 2 to 3 Bartlett pears 1/2 cup blanched and sliced almonds 1/2 cup dried sour cherries 1/3 cup sugar, plus more for sprinkling 4 teaspoons cornstarch 1/8 teaspoon fine sea salt 1 tablespoon fresh lemon juice (from 1/2 a lemon) 1/4 teaspoon almond extract 1 egg Instructions: Preheat the oven to 375 degrees F. Line baking sheets with parchment. Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold. Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract. Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes. Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 52458,"Bulgogi (Korean Barbecued Beef) 2 pounds sirloin or flank steak 1/4 cup soy sauce 2 tablespoons sugar 2 tablespoons Asian (dark) sesame oil 2 tablespoons rice wine or sherry 4 cloves garlic, finely chopped 4 scallions, minced 1-inch piece of fresh ginger, peeled, crushed and finely chopped 1 tablespoon sesame seeds, toasted Freshly ground black pepper 1 head red leaf lettuce, separated into leaves, washed and dried Sliced green chilies Whole peeled and sliced garlic cloves Bean paste Pepper paste White rice Instructions: Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.; Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper . Daikon julienned with vinegar, pickled radish, carrot, julienned . ","[Pinot Noir, Syrah, Tempranillo, Garnacha]

" 52459,"Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad Salt 1/2 pound orzo 4 (1 1/2-inch thick) bone-in veal or pork chops 6 teaspoons grill seasoning 2 teaspoons fennel seeds 2 teaspoons ground coriander 16 dried figs, coarsely chopped 2/3 cup marsala wine 4 to 5 sprigs fresh thyme Coarsely ground black pepper 6 tablespoons extra-virgin olive oil, divided 1 heart celery, thinly sliced on an angle, 3 to 4 cups 4 large portabella mushroom caps, thinly sliced 1 cup flat leaf parsley leaves 1 1/2 cups ricotta cheese 2 lemons, zest and juice divided Parmigiano Reggiano, for shaving 1 box frozen peas A handful of flat leaf parsley, finely chopped Instructions: Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water. Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops. Preheat oven to 375 degrees F. In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes. Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes. Slice the celery and mushrooms and combine with parsley. In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper. Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan. Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste. Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52460,"Stir-Fry with Shiitaki and Chicken 1 carrot, cut into 1/2-inch pieces 1 cup broccoli florets 1 cup cauliflower florets 1 pound skinless chicken breasts, cut in strips 1 teaspoon olive oil 4 cloves garlic, minced 1 tablespoon minced fresh gingerroot 2 tablespoons soy sauce, low sodium 1 pinch chili flakes 1/2 red bell pepper, seeded and sliced 1 ounce mushrooms, quartered 1 ounce shiitake mushrooms, stemmed and halved 1 bunch spinach, chopped 1 zucchini, cut on a bias into 1/4-inch thick slices 4 scallions, sliced into 1-inch lengths Cilantro sprigs, for garnish Instructions: In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside. In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 52461,"Collins Preserve 1 1/2 ounces Irish whiskey (preferably Michael Collins) 1/2 ounce orange liqueur 2 thin slices ginger 1 teaspoon apricot preserves Splash of fresh lemon juice, plus 1 lemon slice Instructions: Combine the whisky, orange liqueur, ginger, apricot preserves and lemon juice in a cocktail shaker. Muddle the ginger in the shaker, then cover and shake vigorously. Strain into an ice-filled glass. Garnish with a lemon slice. ","[Bourbon, Brandy, Gin, Rum]" 52462,"Lamb Meatballs and Collard Dolmades 1/4 cup medium-grind bulgur 1 pound ground lamb 1 small onion, chopped 2 cloves garlic, minced 1 tablespoon ground cumin 1/4 cup chopped fresh mint Salt and freshly ground black pepper 2 tablespoons olive oil, plus more as needed 16 to 20 untorn collard leaves Lemon wedges, for serving Instructions: Soak the bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible. Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe. Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves. Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring 2 sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam-side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]

" 52463,"Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce 4 baking potatoes, like russets 4 small leeks, white part only 1 tablespoon unsalted butter, room temperature 1 tablespoon chopped garlic 1/2 quart heavy cream Salt White pepper Nutmeg 2 racks of lamb, fat cap removed, frenched 3 tablespoons olive oil 1 cup Dijon mustard Salt and freshly ground black pepper 1 tablespoon chopped fresh thyme leaves, plus 1 tablespoon 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 tablespoon chopped fresh chervil leaves 1 tablespoon chopped fresh parsley leaves 20 cloves garlic, peeled 1 cup dry white wine 2 cups lamb stock or veal stock 1 tablespoon butter Instructions: For the Gratin: Preheat the oven to 350 degrees F. Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes. For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest. Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half. Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper. To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables. ","[Chardonnay, Pinot Noir, Syrah, Barolo]

" 52464,"Seafood Boil with Lobsters and Mussels 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives) 1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives)
1/3 cup coarse salt (preferably sea salt) 3 tablespoons coriander seeds 2 tablespoons fennel seeds 1 tablespoon black peppercorns 4 bay leaves 1 to 2 teaspoons red pepper flakes 6 sprigs thyme 2 large white onions, halved (do not peel) 6 stalks celery, cut into large pieces 3 tomatoes, chopped 2 lemons, halved 4 heads garlic, halved crosswise (do not peel) 2 cups dry white wine 3 pounds small red-skinned potatoes 6 ears of corn, husked and halved 3 live lobsters (about 1 1/2 pounds each) 3 pounds mussels, scrubbed and debearded Instructions: Make the herb butter: Pulse the butter and herbs in a food processor until well combined. Form into a log on a sheet of parchment paper, wrap and refrigerate until firm, at least 30 minutes. Prepare the seafood boil: Combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme, onions, celery, tomatoes, lemons and garlic in a large deep pot; add 6 quarts water. Cover and bring to a boil; uncover and cook 10 minutes. Add the wine and potatoes and return to a simmer; cook until the potatoes are just tender, about 20 minutes. Add the corn and boil until tender, about 8 more minutes. Meanwhile, cut each lobster in half with a chef's knife, starting at the cross mark on the back of the head (the lobster may continue to move for a minute). Remove the green tomalley and roe, if desired. Remove the corn and potatoes from the pot using a slotted spoon and transfer to a platter (it's OK if you remove some of the broth ingredients, too); cover with foil to keep warm. Add the lobsters to the pot and cook until the shells turn pink, 3 to 4 minutes. Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. (Discard any mussels that do not open.) Strain the broth through a fine-mesh sieve into a small saucepan. Slice the herb butter. Pour the broth into bowls; add the vegetables, seafood and some of the herb butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52465,"Salada de Agrigao Watercress Salad 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons red wine vinegar 1/3 cup extravirgin olive oil 3 sprigs fresh basil, leaves only, finely chopped 2 sprigs fresh cilantro, leaves only, finely chopped 1 small clove garlic, minced 3 bunches watercress, thoroughly washed and dried, tough stems removed 2 large ripe tomatoes, cut into 3/4inch cubes 1 small white onion, thinly sliced and separated into rings Instructions: In a small glass bowl, combine the salt, pepper, and vinegar and stir until the salt is dissolved. Whisking constantly, drizzle in the olive oil and continue whisking until the dressing is emulsified. Still whisking, add the basil, cilantro, and garlic. Cover with plastic wrap and allow to sit at room temperature for 1 hour so that the flavors can marry. In a large serving bowl, combine the watercress, tomatoes, and onion rings and toss gently to mix. Drizzle on the dressing and toss again just until the ingredients are evenly coated. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52466,"Cream Puffs 2 gelatin sheets (also called leaf gelatin) 4 large egg yolks
1/4 cup granulated sugar
1 cup heavy cream
1/2 vanilla bean, split lengthwise and seeds scraped 1/2 vanilla bean, split lengthwise and seeds scraped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces 1 teaspoon granulated sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white, if needed
1 cup granulated sugar 3 pounds apples (preferably of mixed variety), peeled, cored and cut into 3/4-inch chunks
1 vanilla bean, split lengthwise and seeds scraped, optional 1 vanilla bean, split lengthwise and seeds scraped, optional
1 tablespoon fresh lemon juice
Instructions: For the pastry cream: Soak the gelatin sheets in 2 cups of water until soft. Combine the egg yolks, sugar and 1/2 cup of the heavy cream in a medium saucepan. Bring to a rolling boil, constantly stirring so the yolks do not cook. Remove from the heat, add the gelatin and stir until dissolved. Let cool to room temperature. Add the remaining 1/2 cup heavy cream to the bowl of an electric mixer fitted with a whisk attachment and whip to soft peaks. Gently mix into the cooled yolk mixture and chill overnight. For the pate a choux: Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment. Bring the butter, sugar, salt and 1 cup of water to a boil in a medium saucepan. Remove from the heat. Quickly stir in the flour with a wooden spoon. Return to medium-high heat, stirring constantly, until the mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes. Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Increase the speed to medium and add the 4 whole eggs, 1 at a time, until a soft peak forms when the batter is touched with your finger. If a peak does not form after the 4 eggs, lightly beat the remaining egg white and mix it into the batter a little at a time until it does. Transfer the pate a choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe the dough into 2-inch rounds about 1 inch apart onto the prepared baking sheets. Gently smooth the pointed peaks with a moistened finger, rounding the tops to ensure even rising. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Transfer them to wire racks to cool completely. For the apple jam: Bring the sugar and 3 tablespoons of water to a boil in a large pot over medium-high heat, stirring to dissolve the sugar. Continue to cook, swirling the pan occasionally and brushing down the sides of the pan with a wet pastry brush, until the mixture turns a deep amber color, about 4 minutes. Add the apples, vanilla bean and scraped seeds, if using, and stir to coat. Some of the caramel will seize, but that?s okay because it?s just going to melt down again. Reduce the heat to medium and stir occasionally to help the apples cook evenly and dissolve any pieces of caramel. Continue to cook until the apples are translucent and softened (some apples will hold their shape, but should still be softened), and most of the liquid has evaporated, 20 to 25 minutes. Add the lemon juice and stir to combine. If desired, break up any remaining larger pieces of apple with a wooden spoon for a smoother consistency. Discard the vanilla bean and store the apple jam in a glass jar or container in the refrigerator for up to one month. To serve: Transfer the pastry cream and apple jam to 2 separate pastry bags. Snip off the ends and pipe equal parts pastry cream and apple jam into each profiterole. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52467,"Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot 4 pieces, aged beef rib-eye steaks Sea salt Freshly ground black pepper Vegetable oil, for searing 2 teaspoons vegetable oil 2 shallots minced 8 ounces haricots verts, blanched, sliced on a bias 2 teaspoons picked chervil Salt and freshly ground black pepper 3 bunches baby carrots, peeled Olive oil, for coating 10 small shallots 2 sprigs thyme 1 cup beef reduction 1/4 cup red wine reduction, to taste 1/4 cup port reduction, to taste 3 carrots, juiced 1 bunch baby carrots, peeled and greens removed 1 -ounce butter Sea salt and freshly ground black pepper 2 1/2 pounds Idaho potatoes 1 teaspoon unsalted butter 1 pound Cantal or Laguiole cheese, grated 1 ounce milk Unsalted butter, for adjusting consistency Salt and freshly ground black pepper Instructions: Preheat oven to 300 degrees F. Season the steaks with salt and pepper. In a cast iron pan, heat oil then add the steaks. Sear until lightly colored on each side, about 2 minutes per side. Remove to a roasting pan and roast in oven to the desired doneness. Preheat oven to 325 degrees F. Vegetables: In a large saute pan, heat oil and add the minced shallots. Add the haricots verts until warmed through. Top with the chervil. Season, to taste. Toss the carrots to coat in olive oil. Place in a roasting pan with thyme. Roast for 20 minutes or until carrots are fork tender. Rub the shallots in oil and place in aluminum foil. Place in the same oven and roast about 45 minutes or until shallots are soft enough to squeeze out of their skins. Reserve. Sauce: In a small saucepan heat the beef reduction with the red wine and port reductions. Season with salt and pepper. In a saute pan combine the carrot juice and the baby carrot and cover. Cook until carrots are soft. Combine the carrots and the butter and puree until smooth. Season with sea salt and pepper. Aligot: Simmer the potatoes whole with skins in salted water. When tender peel and puree through a sieve with a small amount of butter. Once pureed, reheat and add grated Cantal cheese until the mixture is stringy. You can adjust your emulsion with a bit of warmed milk and whole butter. Season with salt and pepper and serve. Assembly on the plate: Arrange the heated roasted carrots and shallots on the bottom of the plate. Place the glazed haricots verts on top. Make a small round portion of the Aligot and spoon above the vegetables. Slice the meat against the grain and shingle out slices over the potato puree. Sauce the beef with the beef reduction, and spoon the carrot sauce around the vegetables. Place a ribbon of the sauce around the plated vegetables ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 52468,"Salmon Wellington with Red Pepper Sauce 1 pound spinach 2 tablespoons olive oil 4 garlic cloves, minced Salt and pepper, to taste 4 (5 by 5-inch) sheets puff pastry 4 (7-ounce) salmon fillets, skinned and boned 1 egg, beaten, for egg wash Parchment paper 2 shallots, minced 6 roasted red peppers, chopped 8 ounces vegetable stock 1/4 cup white wine Salt and pepper, to taste 1 quart heavy cream 1 stick unsalted butter 1 cup flour Instructions: Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside. Take 5 by 5-inch sheet of puff pastry. Place spinach in the center of the pastry. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash. Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown. Serve with Red Pepper Sauce, recipe follows Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers. Saute the first 5 ingredients until peppers are soft. Take off the heat and add the heavy cream, then stir gently to warm. Put mixture into blender or food processor and puree. Strain through a china cap and set aside. Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 52469,"Herb-and-Mustard Sirloin With Baked Potatoes 4 small russet potatoes, scrubbed 1 1/2 pounds sirloin steak (1/2 inch thick) 2 tablespoons spicy mustard, plus more for serving 2 teaspoons crumbled herbes de Provence 5 tablespoons unsalted butter Kosher salt and freshly ground pepper 2 tablespoons chopped fresh chives or scallion greens Instructions: Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes. Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes. Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes. Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 52470,"Honey Pecan Chicken Strips 2 pounds chicken tenderloins 1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley
Instructions: Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes. In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside. Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F. Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt. Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated. Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate. Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52471,"Garden State Salad 2 tablespoons honey 1 teaspoon liquid smoke 2 1-inch-thick slices pork roll 2 ears corn Olive oil, for brushing 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 tablespoon deli mustard 1 teaspoon chopped fresh cilantro, plus more for garnish 2 sprigs fresh thyme, leaves stripped and chopped, plus more for garnish 1 clove garlic, grated Kosher salt and freshly ground pepper 2 beefsteak tomatoes, seeded and chopped Instructions: Preheat the grill to medium high (about 400? F). Prepare the pork roll and corn: Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Grill the pork roll, flipping once when a peek beneath reveals grill marks, 3 to 5 minutes. Grill the corn, rolling it occasionally to get some charred kernels, about 10 minutes. Let cool slightly, then chop the pork into cubes small enough to fit on your fork and cut the corn kernels off the cobs. Add the pork and corn kernels to a large bowl. Make the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of pepper in a small jar with a lid or in a small bowl. Shake or whisk until combined. Assemble the salad: Add the chopped tomatoes to the bowl with the pork roll and corn. Drizzle with the dressing and gently toss. Garnish with additional chopped cilantro and thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52472,"Osso Buco with Risotto Milanese 4 veal osso buco, about 1-inch thick, each tied around the middle Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
4 cups low-sodium chicken broth 1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
1/2 cup fresh Italian parsley, chopped 1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon
Instructions: For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate. Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata. ","[Barolo, Barbaresco, Chianti, Rioja]" 52473,"Tropical Breakfast Parfait 2 cups vanilla yogurt (low-fat or non-fat is fine) 1 small can mandarin oranges, drained 3/4 cup crisped rice breakfast cereal 1 cup diced fresh pineapple Instructions: Put 2 tablespoons of yogurt in the bottom of each of four juice glasses. Top with 4 orange slices. Sprinkle the oranges with a 1 1/2 tablespoons of cereal, followed by 2 more tablespoons of yogurt. Top with diced pineapple then with another 1 1/2 tablespoons cereal. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 52474,"The Wild Flower Lavender sprigs or, if you prefer, mint, pineapple mint or other herb Ice 4 ounces crisp, dry white wine, such as sauvignon blanc 2 ounces elderflower liqueur, such as St. Germain 2 ounces vodka Club soda Instructions: Pick a few of the lavender buds from a sprig, and muddle them in 2 highball glasses. Fill with ice, then add the wine, liqueur and vodka and top with club soda. Garnish with lavender sprigs. ","[Sauvignon Blanc, Elderflower Liqueur]" 52475,"California-Style Chopped Salad with Shrimp 1 head romaine lettuce, trimmed and halved lengthwise 1 ear corn, husk and silk removed 2 zucchini, halved lengthwise 6 colossal or 12 extra-large shrimp, peeled and deveined Olive oil, for drizzling Kosher salt and freshly ground black pepper 1/2 head butter lettuce, torn 2 medium tomatoes, chopped into 1/2-inch pieces 1 avocado, halved, pitted, peeled and diced 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons agave nectar or honey Kosher salt and freshly ground black pepper 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style) Instructions: For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl. For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52476,"Mango Champagne Aperitif 1/2 pound frozen mango chunks, slightly defrosted 2 to 3 tablespoons sugar 1/2 cup Moscato 1 bottle chilled dry Champagne 4 to 5 lavender blossoms or rose petals Instructions: Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly. To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 52477,"Christmas Cocktail 2 tablespoons fresh pomegranate seeds 8 ounces Champagne or sparkling wine 2 ounces pear juice 2 ounces pomegranate juice Instructions: Place 2 Champagne flutes into the freezer to chill for 10 minutes. Remove the glasses from the freezer. To each glass add: 1 tablespoon pomegranate seeds, 4 ounces Champagne, 1 ounce pear juice, and 1 ounce pomegranate juice. ","[Champagne, Prosecco, Cava]" 52478,"Gluten-Free Raisin-Rye Cornbread Sausage Stuffing 1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed 1/2 pound store-bought or homemade gluten-free cornbread, cubed 1 pound sweet Italian sausage meat, casings discarded 1/2 cup (1 stick) unsalted butter, plus additional for greasing 1 large onion, chopped 2 stalks celery, chopped 8 ounces fresh mushrooms, sliced Salt and pepper 1/2 cup chicken broth 1/2 cup heavy cream 2 large eggs, at room temperature 1/2 cup golden raisins 1/4 cup fresh parsley, chopped 1 1/2 teaspoons caraway seeds Instructions: Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets. Bake until golden and toasted, 20 to 25 minutes. Let cool. Lower the oven to 375 degrees F.
Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes. Set aside.
Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray. In a large skillet, melt the butter over medium heat. Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes. Transfer to a large bowl. Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat. Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 52479,"Fried Pies 6 cups all-purpose flour 4 tablespoons granulated sugar 1/2 teaspoon salt 1 cup shortening, plus more for frying 2 eggs, beaten 2 cups buttermilk, more if needed Apple pie filling, canned Cherry pie filling, canned Powdered sugar, for sprinkling Instructions: To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
Spoon a tablespoon or so of filling into the top half of one of the rectangles.
Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
Sprinkle with powdered sugar and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 52480,"Pork au Poivre 1 1/4 pounds pork tenderloin 1 teaspoon Dijon mustard 1 tablespoon black peppercorns, coarsely ground or crushed 2 teaspoons olive oil 1/2 cup low-sodium chicken broth 1/2 cup dry red wine Salt Instructions: Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 52481,"Grilled Corn Cakes Cooking spray 1 1/4 cups all-purpose flour 1/3 cup sugar 3/4 cup stone ground yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1 tablespoon honey 1/4 cup canola or vegetable oil 1 large egg or 2 large egg whites Instructions: Coat a large griddle with cooking spray and preheat to medium-high. In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center. In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended. Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52482,"Peppermint-Mini Marshmallow Bark 1 pound white chocolate 1/2 cup chopped peppermints 1/2 cup mini marshmallows Instructions: Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry. Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces. Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick. Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 52483,"Pork Roast 2 tablespoons Dijon mustard 1 tablespoon apple cider One 6-bone pork roast, loin and rack of ribs separated 2 tablespoons smoked paprika Kosher salt and freshly ground black pepper
Olive oil, for drizzling 2 carrots 2 parsnips 2 Yukon gold potatoes 2 turnips 1 head garlic, separated into cloves with skins on
Small bundle thyme 2 tablespoons all-purpose flour 1 cup apple cider
Fresh flat-leaf parsley, finely chopped
Instructions: Preheat the oven to 450 degrees F. For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes. While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F. Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes. Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside. Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52484,"Honey-Glazed Brussels and Ricotta Crostini Twelve 1/2-inch-thick slices country bread or baguette, cut on a bias 3 tablespoons extra-virgin olive oil
12 ounces Brussels sprouts, trimmed and quartered (leave attached at the end)
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
Pinch red pepper flakes
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
3/4 cup fresh whole-milk ricotta (about 5 ounces)
1/3 cup coarsely chopped pistachios
1/3 cup fresh Italian parsley leaves
Instructions: Preheat the oven to 400 degrees F. Put the bread on a baking sheet and toast until crisp and the edges are golden, about 6 minutes. Brush the bread on one side with 1 tablespoon of the olive oil while still hot. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the Brussels sprouts and season with salt and pepper. Let sit for a minute, then toss. Continue to cook and toss occasionally until the sprouts are lightly browned all over, 5 to 6 minutes. Add 1/3 cup water, reduce the heat so the water is simmering and cover the skillet. Cook until the sprouts are tender, 5 to 6 minutes. Meanwhile, stir together the balsamic, honey, red pepper flakes and 1/2 teaspoon salt in a small bowl. When the sprouts are tender, uncover and add the balsamic mixture. Simmer rapidly until the sauce reduces and glazes the sprouts, 1 to 2 minutes. Add the butter and sprinkle with the lemon zest. Toss to coat the sprouts in the melted butter; they should be coated in a glossy glaze at this point. To serve, spread the ricotta on the toasts. Top with the sprouts. Garnish with the pistachios and parsley leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 52485,"Smoked Salmon and Watercress Mayonnaise Finger Sandwiches 1 bunch watercress, cleaned 2 tablespoons fresh squeezed lemon juice 1 egg yolk* 1 tablespoon Dijon mustard 8 ounces olive oil Salt Pepper Dash hot pepper sauce 1 tablespoon fresh squeezed lemon juice 2 1/4 pounds smoked salmon, sliced thin 1 black radish, sliced paper thin 1 mini loaf sliced pumpernickel bread Instructions: Add the watercress and lemon juice to the blender. Blend until smooth. Place the watercress in cheesecloth and squeeze out excess water. Set aside. Add the egg yolk and mustard to the blender and blend for 15 seconds. Slowly drizzle in the oil until the mixture has the consistency of mayonnaise. Season with salt and pepper. Fold the pureed watercress into the mayonnaise. Reseason with hot pepper sauce and lemon juice. Spread watercress mayonnaise on 18 slices of pumpernickel bread. Top with 2 ounces of smoked salmon. Top with 1 slice of black radish. Place another slice of bread 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, Pinot Grigio, Ros]

" 52486,"Curry Chicken Skewers Wooden skewers 2 pounds boneless chicken breast, cut into chunks 3 tablespoons minced garlic 1/2 cup sliced green onions 2 tablespoons chopped cilantro leaves 2 tablespoons minced lemongrass 2 tablespoons curry powder 1 tablespoon soy sauce 1 tablespoon honey 1 lime, juiced 1 tablespoon smoked paprika 1/4 cup chicken stock 1 teaspoon coarsely ground black pepper 2 tablespoons canola oil Steamed white rice, for serving Instructions: Soak wooden skewers in water for at least 30 minutes. In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers. Preheat the grill to medium. Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 52487,"Roast Veal Breast with Peppers and Onions 1 veal breast with bones attached Salt and pepper 1/4 cup olive oil 2 pounds cipollini or small white onions, peeled 2 red peppers, seeded and quartered 2 yellow peppers, seeded and quartered 1 cup white wine Instructions: Trim any excess fat and gristle from the veal. Heat a large casserole on the stove top and add the olive oil. Season the veal well with salt and pepper and add to the hot casserole. Brown well on both sides turning only when fully caramelized. Remove the veal and set aside. Add the cipollini to the pot and brown well before adding the peppers. When the vegetables are well browned, put the veal back into the pot, add the wine. Reduce the heat to a simmer and cover with a tight fitting lid. Allow to cook for 1 1/2 to 2 hours, checking occasionally that the pot has not cooked dry. If it has, add some water to keep the pot moist throughout the cooking process. When cooked slice and serve with vegetables.; ","[Barolo, Barbaresco, Nebbiolo, Tempranillo]" 52488,"White Chocolate Raspberry Cheesecake 1 pint raspberries Juice of 1/2 lemon
1/2 cup granulated sugar
One 10-ounce package shortbread cookies, such as Lorna Doone
4 tablespoons butter, softened One 12-ounce package white chocolate chips
Three 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/2 cup powdered sugar
Instructions: Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool. In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling. Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit. In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate. Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 52489,"Chicken Francaise 2 boneless and skinless chicken breast halves (about 12 ounces) Flour, for dredging Salt and freshly ground black pepper 1 teaspoon plus pinch paprika 4 eggs, beaten 2 tablespoons grated Parmesan 1/4 cup chopped fresh parsley, divided 1/4 cup olive oil, divided 4 tablespoons butter, cold, divided 2 tablespoons chopped garlic 1/2 teaspoon crushed red pepper flakes 1/2 cup white wine 2 cups chicken stock 1 teaspoon chicken bouillon powder 1 lemon, zested 2 lemons, juiced 4 cups baby arugula, washed and spun dry, for serving Instructions: Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds. Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs. Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides. Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes. Remove the chicken from the pan and repeat the process with the remaining pieces of chicken. In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute. Add the white wine and chicken stock and continue to cook for another minute. Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper. Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning. Add the arugula to each dish or to 1 large platter. Place the chicken on top and drizzle with the sauce. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 52490,"Heck of a Jicama Salad 1 medium jicama root, peeled and sliced into thick matchsticks 1 teaspoon salt 2 teaspoons sugar 2 limes, juiced 2 hearts romaine, chopped 2 tablespoons chopped cilantro leaves, a handful of leaves, finely chopped 1/2 teaspoon ground cumin, eyeball it in the palm of your hand 3 tablespoons extra-virgin olive oil, eyeball it Freshly ground black pepper Instructions: Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1 lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of your meal. Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 52491,"Chestnut Soup 2 tablespoons butter 1 onion, thinly sliced 1 stalk celery, thinly sliced 1 carrot, thinly sliced 1 tablespoon flour 6 cups chicken broth 15-ounce can chestnuts packed in water, drained or 6ounce can puree Salt and freshly ground pepper Dash Madeira or sherry 1/2 cup sour cream, optional Snipped chives for garnish, optional Instructions: Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer. Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 52492,"BBQ Baby Back Ribs 4 racks baby back ribs (about 2 pounds each) 2/3 cup Eddie's BBQ Rub (recipe follows) 1/4 cup packed light brown sugar 1/4 cup smoked paprika 3 tablespoons kosher salt 2 tablespoons white pepper 2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon celery seeds
1 teaspoon mustard powder
1/2 teaspoon ground cinnamon Instructions: Working with one rack of ribs at a time, slip a knife between the bones and thin membrane to loosen, then grab the membrane with a paper towel and pull it off. Put the ribs on a baking sheet and rub the spice rub on both sides. Cover with plastic wrap and refrigerate 6 hours or overnight. Prepare a grill for indirect grilling: For a gas grill, preheat to medium high; after about 10 minutes, turn off one or two of the middle burners and turn the remaining burners down to medium low. For a charcoal grill, light the charcoal; once the coals have just ashed over, carefully push them to opposite sides of the grill and set a drip pan in the middle to avoid flare-ups. Place the ribs bone-side down on the cooler part of the grill (overlap the rib racks slightly to fit, if necessary). Cover and cook, rotating the position of the rib racks once halfway through, until the meat is tender and pulls back from the ends of the bones, 2 hours to 2 hours 15 minutes. Flip and move to direct heat and cook, uncovered, until charred in spots, about 5 minutes. Transfer to a cutting board and cut into pieces. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 52493,"Turkey Posole 2 tablespoons vegetable oil, 2 turns of the pan 2 medium onions, chopped 4 cloves garlic, chopped 2 jalapeno peppers, seeded and finely chopped 1 tablespoon ground cumin, a palm full 2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs Coarse salt and pepper 1 cup beer 16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor 1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle) 1 quart chicken stock (also stir in any leftover gravy) 1 1/2 to 2 pounds light and dark cooked turkey meat, chopped* 1 lime, juiced Finely chopped cilantro leaves, for garnish Corn chips of choice, to top soup or dip Instructions: Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 cups) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. *You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 52494,"Grilled Smoky Tofu Tacos with Peach Cucumber Salsa Two 8-ounce packages extra-firm, smoked or baked tofu; see Cook's Note 1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
Olive oil, for brushing 1 cup sour cream 1/2 lime, zested and juiced
3 yellow peaches, finely diced 1 small cucumber, peeled, seeds removed and finely diced
1/2 bunch fresh cilantro, minced
1/2 jalapeno, minced
Juice of 1/2 lime
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
1 yellow onion, minced 1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Pinch crushed red pepper flakes
1 tablespoon tomato paste
Two 14-ounce cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
Corn or flour tortillas, warmed Ryan's Pickled Red Onions, recipe follows 1 red onion, thinly sliced 1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
1 tablespoon peppercorns
Instructions: For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours. For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve. For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside. For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve. Make the tofu: Preheat an outdoor grill or grill pan to medium-high. Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate. To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately. Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge. ","[Syrah, Tempranillo, Garnacha, Barbera]" 52495,"Tamarind Water 1 1/2 pounds dried tamarind pods or 1 pound pulp with seeds 1 gallon water 1 cup sugar Instructions: Remove and discard the hard outer pods of the dried tamarind. Combine the remaining dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds. Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice. ","[Riesling, Gewrztraminer, Pinot Grigio]" 52496,"Gluten-Free Bananas Foster Pancakes 1/3 cup mashed banana 1/4 cup gluten-free all-purpose flour 1 tablespoon packed light brown sugar 2 1/2 teaspoons canola oil 1 teaspoon baking powder 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1 large egg, lightly beaten 2 tablespoons unsalted butter, cut into 1/2-inch cubes 1 tablespoon light rum 1 tablespoon packed light brown sugar 2 whole bananas, halved lengthwise and widthwise 1/2 teaspoon vanilla extract Pinch ground cinnamon Instructions: For the pancakes: Combine the banana, flour, 2 teaspoons of the oil, the baking powder, vanilla, cinnamon, salt and egg in a medium bowl and mix until smooth.
Heat the remaining 1/2 teaspoon oil in a large nonstick skillet set over medium heat. Pour out the batter, 1/4 cup at a time, onto the pan, making 4 pancakes. Cook for 1 to 2 minutes per side. The pancakes are ready to be flipped when numerous bubbles appear on the surface. Place two pancakes on two plates.
For the topping: Combine the butter, rum and brown sugar in a medium skillet set over high heat. Stir constantly until the butter melts and the sugar dissolves, about 1 minute. Add the bananas and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle in the vanilla and cinnamon, and baste if the cinnamon clumps. Top the pancakes with the cooked bananas and sauce, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52497,"Doumar's Orange Freeze 8 large scoops orange sherbet 2 large scoops vanilla ice cream 4 tablespoons sugar 8 ounces soda water Instructions: In a blender, blend all ingredients until smooth. For a thicker or thinner consistency, adjust soda water. ","[Prosecco, Moscato, Vinho Verde]" 52498,"BearBQ Ribs 2 1/2 tablespoons paprika 2 tablespoons kosher salt 2 tablespoons granulated garlic 1 tablespoon fresh ground black pepper 1 tablespoon onion powder 1 tablespoon ground dried home grown tabasco peppers 1 tablespoon Italian seasoning 2 tablespoons chili powder 1/2 cup turbinado 4 slabs ribs BBQ Sauce, recipe follows 1 large onion 1 head garlic, separated into cloves 16 ounces white vinegar 16 ounces cider vinegar 1 pound butter 1 (10-pound) super-size container ketchup (14 cups) 7 cups lemon juice 2 cups sugar 2 cups brown sugar 2 tablespoons kosher salt 2 tablespoons fresh ground black pepper 3 tablespoons fresh ground mustard seed 4 tablespoons fresh ground allspice 8 shakes liquid smoke 3 to 6 tablespoons ground home grown dried tabasco peppers 2 tablespoons molasses Instructions: BearBQ Ribs: Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let sit overnight night in refrigerator. Get up next morning make Bloodymary, take ribs out of refrigerator, go out in backyard and start smoker. Add about 4 to 5 hickory chunks soaked in water. When smoker is ready place ribs in rib rack and place on smoker. Temperature should stay around 200 to 250 degrees F. Smoke for about 3 hours, turning once about 1/2 way through the cooking time. After 3 hours mop ribs with BearBQ sauce and wrap in foil, seal tightly and put back on smoker for about 1 hour. Unwrap ribs mop again with sauce and put back on smoker for another 1/2 hour to 1 hour. When ribs are done the bone should be able to be pulled away from the meat easily. Tender as my heart. As a great Cook once said \ It ain't rocket science, it's a food of love thang. You just know when they are done. In a blender or food processor, puree the onion and garlic with some of the vinegar. Melt butter in large stock pot, add onion and garlic puree, saute for about 5 minutes. Add the ketchup and stir very well. Start adding the rest of the ingredients 1 at a time stirring well and often. Simmer for about 1 hour, stirring frequently. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 52499,"Hard Cider-Braised Sausages with Sauerkraut 2 tablespoons extra-virgin olive oil 2 pounds bratwurst or other fresh German sausage of your choice (about 8 sausages) 2 large onions, sliced
6 cups drained and well-rinsed sauerkraut, store-bought or homemade, recipe follows 2 teaspoons fresh thyme leaves
1 teaspoon ground coriander
1/2 teaspoon ground allspice
Kosher salt and freshly ground black pepper
One 12-ounce bottle hard cider
2 cups low-sodium chicken broth
2 tablespoons light brown sugar
2 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
1 head red cabbage (about 3 pounds) 3 tablespoons pickling salt, plus more as needed
2 Granny Smith apples One 2-inch piece fresh ginger, peeled
1 teaspoon allspice berries Instructions: Heat the olive oil in a large Dutch oven over medium heat. Brown the sausages all over, in batches if necessary, about 5 minutes per batch. Remove to a plate as they brown. Add the onions and cook until softened, about 4 minutes. Add the sauerkraut and toss to combine with the onions. Add the thyme, coriander and allspice and stir to combine. Season with pepper. Pour in the cider and reduce by half. Add the stock and brown sugar and return to a simmer. Tuck the sausages back into the pot and simmer, uncovered, until the kraut is very tender and the sauce is flavorful and slightly reduced, 25 to 30 minutes. Season with salt, if needed. Bring the sauce to a boil, add the butter and swirl to melt and combine. Serve topped with the parsley. Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to \u201csweat\u201d and release some water. Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water. Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage. Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn\u2019t ruin the fermentation process.) Store the crock in a cool, dry place. Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.) Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 52500,"Coconut Margarita 2 1/2 cups coconut water, chilled 1/2 cup sugar 1 tablespoon lime juice 1/4 cup finely shredded coconut shavings Ice, for serving 1/2 cup coconut rum 1/4 cup white chocolate liqueur 1/4 cup tequila Instructions: In a small pot over medium heat, combine 1/2 cup coconut water with the sugar. Heat until the sugar has dissolved. Remove from the heat, add the lime juice and let cool to room temperature, about 20 minutes. Place the coconut shavings on a small plate. Dip the rims of 4 margarita glasses into the coconut simple syrup just to dampen. Invert the glasses onto the coconut to coat the rims. Fill the glasses with ice. In a pitcher, combine the remaining 2 cups coconut water, the rum, white chocolate liqueur, tequila and 1/4 cup of the coconut simple syrup. Stir and pour into the rimmed glasses. ","[Margaux, Sauvignon Blanc, Riesling, Moscato]" 52501,"Cheesy Smashed Potatoes 2 to 2 1/4 pounds baby Yukon gold potatoes 1/4 cup sour cream 2 cups shredded Cheddar 3 tablespoons chives, chopped or snipped Salt and black pepper Instructions: Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil. When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52502,"Sandia Loca 1 watermelon 1 pineapple 8 strawberries 1 mango, thinly sliced 1 jicama, peeled and cut into batons 1/2 cup chamoy (see Cook's Note) 2 tablespoons tajin spice blend, plus more for sprinkling (see Cook's Note) Juice of 1/2 lemon Several dashes hot sauce Tamarind candies, for decorating Instructions: Cut a small slice from the base of the watermelon to stabilize it, and then cut the watermelon in half horizontally. Cut 4 stars from the top half of the watermelon, and then save the remaining watermelon for another use. Cut the flesh of the pineapple into 4 stars. Cut the remaining flesh into 1-inch cubes. In the base watermelon, score 2 lines down the center of the flesh lengthwise, creating a central strip of watermelon. Scoop out the watermelon flesh on either side of the strip with a large spoon and cut into large chunks. For the fruit skewers: Thread 4 strawberries on a 6-inch wooden skewer and the remaining 4 strawberries on another 6-inch skewer. Thread each watermelon star on a 6-inch skewer. Thread each pineapple star on a 6-inch skewer. Put the watermelon chunks, pineapple chunks, mango slices and jicama batons in a large bowl. Add the chamoy, tajin, lemon juice and hot sauce and toss to combine. Pour the fruit into the cavities of the watermelon. Then decorate with the star skewers and the tamarind candies. Sprinkle with more tajin over the top and serve. ","[Riesling, Moscato, Sauvignon Blanc, Vermentino]" 52503,"Death by Chocolate Cupcakes 1 1/2 cups all-purpose flour 1 1/4 cups unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 ounces 70 percent cacao chocolate, chopped 1 cup boiling water 1 cup buttermilk 1 teaspoon vanilla extract 2 large eggs, at room temperature 1/2 cup vegetable oil 2 1/4 cups granulated sugar Dark Chocolate Ganache, recipe follows Chocolate Mascarpone Frosting, recipe follows 8 ounces dark chocolate chips 3/4 cup heavy cream 2 tablespoons butter, melted 1/2 teaspoon vanilla extract 8 ounces mascarpone cheese 1/2 cup unsweetened cocoa powder 1 stick salted butter, at room temperature 1 1/2 teaspoons vanilla extract 6 cups powdered sugar 3 tablespoons milk, plus more if needed Instructions: Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible. Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting. To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting. Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 52504,"Low Country Stuffed Quail with Oyster-Leek Ragout and Hominy Grits Cake 1/2 cup small dice smoked bacon 1/4 cup onion, brunoise 1/4 cup celery, brunoise 1 cup crumbled cornbread 1 cup toasted pecans 1/4 cup melted butter 1 cup chicken stock 12 quail Salt and pepper Hominy Grits Cake, recipe follows Oyster-Leek-Ragout, recipe follows 2 cups water 3/4 cup heavy whipping cream 2 tablespoons unsalted butter 2 teaspoons minced garlic 1 teaspoon kosher salt 1/4 teaspoon white pepper 3/4 cup stone-ground white grits 1/2 cup milk (optional) 1/4 cup grated Asiago cheese 1 cup hominy, fresh or canned 2 cups flour Salt and pepper 3 eggs 2 tablespoons water 2 cups panko bread crumbs 2 tablespoons minced shallot 1 tablespoon minced garlic 1 1/2 cups 1/4-inch diced leeks 1 tablespoon butter 1 cup oyster liquor 2 cups heavy cream Salt and pepper 24 select oysters (4 oysters per serving) Instructions: Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved. Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout. In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes. Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl. Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes. In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52505,"Roasted Tomato Caprese 4 cloves garlic 1 cup packed fresh basil leaves 1/2 cup freshly grated Parmesan 1 cup good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 lemon, zested and juiced 4 large Roma tomatoes
4 tablespoons olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper
3 thin slices prosciutto, sliced into ribbons 2 large balls fresh buffalo mozzarella, sliced into 6 rounds Instructions: For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use. For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes. To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 52506,"Port Soused Fruit with Yogurt 1/2 cup (packed) each - dried apricots and pitted prunes 1/4 cup Port or Madeira 2 whole cloves 1/2 cup plain whole milk yogurt Instructions: Place fruit in small saucepan with Port and cloves. Slowy bring liquid to a boil, reduce heat and simmer for about 2 minutes just until fruit is tender. Remove saucepan from heat and cool fruit to room temperature. remove cloves. Spoon fruit into dessert bowl and top with yogurt. ","[Tawny Port, Moscato, Riesling]" 52507,"Apple Pancakes 1 3/4 cups all-purpose flour, plus more as needed 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly ground nutmeg 2 large eggs at room temperature 1 1/4 cups milk at room temperature 1/2 teaspoon vanilla extract 3 tablespoons unsalted butter, plus more as needed 4 Macintosh or other small apples Warm maple syrup, as an accompaniment Instructions: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven. Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay). Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour. In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more. Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52508,"Panko-Crusted Portabella Mushroom Burger Peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep 4 round pineapple slices (either fresh or canned), each just over a 1/4-inch thick Butter, for grilling 4 onion rolls, split, buttered and griddled 1 cup all-purpose flour 3 large eggs, beaten 2 cups panko breadcrumbs Kosher salt and freshly ground black pepper 4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed 1/2 cup Japanese mayonnaise (or regular if you can't find it) 4 teaspoons teriyaki sauce 1/2 small red onion, thinly sliced 4 to 8 leaves red leaf lettuce Instructions: Heat the peanut oil to 350 degrees F in a large cast-iron skillet. Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well. Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
Whisk together the mayonnaise and teriyaki sauce in a small bowl.
For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52509,"Chicken with Fennel-Cream Sauce and Penne One 4-pound whole chicken 2 bay leaves 2 carrots, quartered 2 ribs celery, quartered 1 lemon, sliced 1 large onion, quartered with root end attached A few black peppercorns A few stems fresh rosemary A few stems fresh thyme Salt 2 tablespoons butter 1 tablespoon EVOO 1 medium bulb fennel, thinly sliced 1 head spring garlic or hard neck garlic, cloves peeled and thinly sliced 1 large sweet onion, thinly sliced 1/3 cup dry white wine 1 cup heavy cream Salt and ground white pepper 1 pound penne pasta 1/2 cup pine nuts, toasted Parmigiano-Reggiano Chopped fennel fronds Chopped fresh tarragon Instructions: For the chicken: Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve. For the pasta: Meanwhile, heat the butter and EVOO in a saucepan over medium-low to medium heat. Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown). Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup reserved poaching liquid (or chicken stock). Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes. Add one-third of the chicken to the sauce and reserve the remaining chicken for another use.
Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta until al dente. Scoop out a bit of the cooking liquid and add it to the sauce to thin it slightly. Drain the pasta, then add it to the sauce and toss to combine. Garnish the pasta with the pine nuts, cheese, fennel fronds and tarragon.
","[Chardonnay, Pinot Grigio, Vermentino, Barbera]

" 52510,"Watermelon-Champagne Cocktail 4 1/2 cups seedless watermelon cubes 1/4 cup vanilla-infused vodka, such as Absolut Vanilla, chilled 1/8 cup triple sec
1 1/2 ounce fresh lime juice
Champagne, for topping off the drinks
Instructions: Process the watermelon cubes in a blender on high until smooth. Using a fine sieve, strain out 2 cups of the watermelon juice to a large container and refrigerate for 30 minutes. Add the vodka, triple sec and lime juice to the chilled watermelon juice. Stir until well combined. When ready to serve, pour the drink into 4 Champagne flutes, leaving room at the top. Gently top off each flute with some Champagne. ","[Prosecco, Sauvignon Blanc, Ros]" 52511,"Roasted Potatoes with Dill 2 pounds small red potatoes, quartered 1/4 cup olive oil 1 teaspoon salt 3 tablespoons snipped fresh dill Instructions: Preheat oven to 425 degrees F. In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52512,"Blueberry Fruit Ice 2 cups grape juice 1 cup frozen blueberries 2 tablespoons maple syrup Instructions: Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve. ","[Riesling, Moscato, Vinho Verde]" 52513,"Hidden Valleyandreg; Crunchy Baked Ranch Chicken 4 chicken breast halves 1/2 cup mayonnaise 1/2 packet of Hidden Valley? Salad Dressing and Seasoning Mix 3/4 cup seasoned breadcrumbs Instructions: Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52514,"Tie-Dyed White Chocolate Doughnut Glaze 1 cup white chocolate discs 4 cups confectioners' sugar
1/4 cup light corn syrup
1/2 cup warm heavy cream, plus more if needed
Food coloring Instructions: Melt the white chocolate in a double boiler. In a medium bowl, whisk together the confectioners' sugar, corn syrup and heavy cream until smooth, then stir into the white chocolate until combined. Turn the heat off and leave the chocolate over the double boiler, whisking occasionally to keep smooth. If the glaze is too thick, add more cream and whisk until smooth. Divide the glaze between two bowls. With food coloring, dye each bowl a separate color (whichever you choose). Add the second bowl of colored glaze back to the first, pouring only along the edge. Use a skewer to swirl only slightly (when you dip your donuts you will swirl the glaze more). ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 52515,"Chocolate Roulage with Bourbon Cream Softened unsalted butter, for greasing baking sheet 5 egg yolks 1 cup granulated sugar 3 ounces bittersweet chocolate, chopped 3 ounces semisweet chocolate, chopped 1 tablespoon espresso or strong black coffee 2 teaspoons vanilla extract 5 egg whites 2 cups heavy cream 2 teaspoons confectioners' sugar 1/2 cup bourbon Seeds from 1/2 vanilla bean 1 cup cocoa powder, plus more for dusting Fresh berries, for garnish Instructions: Preheat the oven to 325 degrees F. Butter a rimmed jelly roll/baking sheet and line with parchment paper. Butter the top of the paper as well, especially the corners. In a stand mixer with the whisk attachment, beat the egg yolks and granulated sugar on medium speed until fluffy and the sugar is not gritty, 10 to12 minutes. While the eggs are beating, put the chocolate in a bowl and melt over a double boiler. When the chocolate is melted, remove from the heat and let it cool a bit. Sit the bowl in some cool water for a few minutes if necessary. Incorporate the egg mixture into the chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add the espresso and 1 teaspoon vanilla extract. In a clean bowl, with the whisk attachment, beat the egg whites until stiff peaks form. Incorporate one-quarter of the egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter. Spread the batter in the prepared pan and bake, 10 to 12 minutes. Remove from the oven and spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes. In a clean bowl, with the whisk attachment, whip the heavy cream, confectioners' sugar, bourbon, vanilla bean and the remaining 1 teaspoon vanilla extract on medium speed until stiff peaks form. Carefully turn the cake out onto clean parchment paper, making sure to have 4 to 5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle 1/2 cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving 1/4-inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam-side down and dust the whole cake with the remaining 1/2 cup cocoa powder. Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice. To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Pinot Grigio, Moscato, Riesling, Tawny Port]

" 52516,"Spring Pea Salad with Jamon and Mustard Vinaigrette 1/4 cup chardonnay vinegar 2 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons hazelnut oil 1/4 teaspoon finely ground black pepper 1 shallot, finely minced Kosher salt Kosher salt 1 cup shucked English peas 1/2 pound snap peas 3 tablespoons extra-virgin olive oil 8 slices Jamon Serrano 2 cups pea shoots 1 cup snow peas, julienned lengthwise 1/4 cup grated Manchego 1/4 cup toasted hazelnuts, crushed Instructions: Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside. Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath. Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds. In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain. Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52517,"Election Cake Two 1/4-ounce packets active dry yeast 1 cup warm water (about 105 degrees F) 3 cups all-purpose flour 1 cup dried fruit, such as currants, cranberries and chopped dates 1 cup dried fruit, such as currants, cranberries and chopped dates
1/2 cup pecans, coarsely chopped 1/3 cup brandy or rum 3/4 cup plus 2 tablespoons firmly packed dark brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon fine salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pan 1/4 cup granulated sugar 3 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 cup confectioners' sugar 2 tablespoons milk Instructions: Sprinkle the yeast over the warm water in a large bowl. Stir a few times, then let stand until the yeast has dissolved and the mixture begins to bubble, 1 to 2 minutes. Sift 1 1/2 cups of the flour into the bowl, and stir until mostly smooth. Cover with plastic wrap, and set aside in a warm place for about 30 minutes. The mixture will expand, loosen in texture and have large bubbles on the surface. Meanwhile, place the dried fruit, pecans, brandy and 2 tablespoons of the brown sugar in a microwave-safe bowl, stir until the sugar is dissolved, then microwave until hot and bubbling, 1 to 2 minutes. Stir, then set aside to cool. In a medium bowl, whisk together the remaining 1 1/2 cups flour, cinnamon, cardamom and salt. Generously butter a 12-cup Bundt pan; set aside. When the flour-yeast mixture has risen, beat the butter with the granulated sugar and remaining 3/4 cup brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, 3 to 4 minutes. Beat in the eggs, 1 at a time, until combined (the mixture may look slightly curdled at this stage), then add 1 teaspoon of the vanilla. Beat in the flour-yeast mixture. Reduce the mixer speed to medium-low, then gradually beat in the flour-spice mixture. Raise the mixer speed to medium, add the fruit-nut mixture with any remaining liquid and beat until the fruit is well blended. The dough should be soft, loose and elastic, almost like brioche dough or an extremely thick batter. Transfer the dough to the prepared Bundt pan, cover with plastic wrap and let rise in a warm place until the dough fills the pan a little more than 3/4 of the way, about 1 hour. When the cake is almost done rising, preheat the oven to 375 degrees F. Remove the plastic wrap from the cake. Bake the cake until golden brown and a cake tester comes out clean, 40 to 45 minutes. Let cool for 30 minutes in the pan on a wire rack. Loosen the sides with a small metal spatula, and turn the cake out, flat-side down, onto the wire rack to cool completely. Before serving, stir together the confectioners' sugar, 1 tablespoon of the milk and the remaining 1/2 teaspoon vanilla in a small bowl. Gradually add as much of the second tablespoon of milk as needed to make a thick glaze that will just gently run. Spoon the glaze over the top of the cake, allowing it to run down the outside and inside. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 52518,"Grilled Watermelon with Whipped Feta Dip Neutral oil, for the grates if grilling outdoors 1 small seedless watermelon (3 to 4 pounds)
2 cloves garlic, peeled
One 7-ounce block good-quality feta, packed in brine, brine reserved (see Cook\u2019s Note)
1/4 cup nonfat Greek yogurt (see Cook\u2019s Note)
2 teaspoons packed fresh herbs, such as dill, mint or thyme leaves, plus more for serving
Honey, for serving
Freshly cracked black pepper
Instructions: Preheat a grill pan over medium-high heat. If using an outdoor grill, preheat over medium-high heat until a thermometer registers 500 degrees F; clean and lightly oil the grill grates. See Cook\u2019s Note. Cut the watermelon in half lengthwise. Cut each half into 1-inch thick slices shaped like half-moons. Working in batches, grill the watermelon slices, uncovered, until just marked, about 2 minutes per side. Transfer to a rimmed baking sheet to cool slightly. Once cool enough to touch, cut the watermelon into triangles, leaving the rind intact to serve as a handle for dipping.
Pulse the garlic in a food processor until minced. Add the feta, yogurt , herbs and 2 tablespoons of the feta brine. Process until whipped and smooth, scraping down the sides as needed. Transfer to a small bowl. Top with a drizzle of honey, pepper and more herbs.
Transfer the grilled watermelon \u201cdippers\u201d to a platter and serve with the feta dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 52519,"Ring-My-Bella Mushroom Sandwich 1 large portabella mushroom, stem removed 1 thick slice red onion, all rings intact 1 teaspoon extra-virgin olive oil 1/8 teaspoon salt 2 dashes ground thyme 1 stick light string cheese 1 tablespoon fat-free mayonnaise Dash cayenne pepper One 100-calorie flat sandwich bun 1 teaspoon light whipped butter or light buttery spread, room temperature 2 dashes garlic powder 1 large slice tomato 1/2 cup shredded lettuce Instructions: Coat the mushroom and onion with oil and sprinkle with salt and thyme, to taste. Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat on the stove. Place the mushroom in the pan, round side down, along with the onion, side by side. Cook for 5 minutes without flipping. Meanwhile, pull string cheese into pieces and set aside. Season the mayo with cayenne pepper, to taste; mix well and set aside. Flip the mushroom and onion in the pan. Top the mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened. Remove from the pan and set aside. Split apart the bun and spread the inside of each half with butter. Sprinkle with garlic powder. Place the bun halves in the pan, still over medium-high heat, with the buttered sides down. (Alternatively, toast bun halves in a toaster oven.) Once warm and toasty, after 1 to 2 minutes, remove and plate with the buttered sides up. Spread the buttered side of the bun's top half with mayo, and set aside. Place the mushroom on the bottom half of the bun; top with onion, tomato, and lettuce. Finish off your sandwich with the top half of the bun. Now CHEW! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52520,"Pasta Salad 1 pound pasta, cooked, drained 1 stalk celery, finely diced 1/2 red pepper, finely diced 1/2 yellow pepper, finely diced 1 head broccoli, finely diced 1 cup green olives 1 cup cherry tomatoes, whole 1 tablespoon Old Bay seasoning 1 tablespoon flaked garlic Salt, pepper and thyme, to taste 1 cup olive oil (enough to cover ingredients) 1/2 cup balsamic vinegar Instructions: Mix all ingredients together and serve! ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 52521,"Tofu and Pork Stir-Fry 4 tablespoons canola oil 1 pound firm tofu, cut into 1-inch cubes
2 teaspoons coriander seeds, lightly crushed
1 pound ground pork
Kosher salt
1/2 teaspoon crushed red pepper flakes
4 large cloves garlic, thinly sliced
2 scallions, thinly sliced 1 cup snow peas
2 red bell peppers, seeded and cut into 1-inch strips
2 tablespoons low-sodium soy sauce, plus more as needed
1 scant tablespoon honey
1 small knob fresh ginger, grated
Zest and juice of 1 large lemon
1 tablespoon rice vinegar or red wine vinegar
Instructions: Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu. Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning. Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 52522,"Goat Cheese, Cranberry Chutney and Toasted Walnut Envelopes 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet),thawed 1 cup crumbled goat cheese 1/4 cup cranberry chutney 1/4 cup finely chopped toasted walnuts minced fresh thyme leaves (optional) Instructions:

1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended \envelope, and press to seal. Place the filled pastries onto 2 baking sheets.
3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52523,"Triple Chocolate S'more Pie 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup melted butter 1 cup milk chocolate chips 1 cup white chocolate chips 1 cup dark chocolate chips 1 1/2 cups sweetened condensed milk 1 1/2 teaspoons vanilla extract 1 1/2 cups miniature marshmallows Instructions: For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool. For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer. For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer. Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 52524,"Peanut Butter-Caramel Pound Cake Vegetable oil cooking spray 1 (9.5-ounce) bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels) 1/2 cup heavy cream 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 1/4 cups sugar 3 eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 cup creamy peanut butter Instructions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside. In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly. In a medium bowl, whisk together the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52525,"Grilled Halloumi Cheese 2 (8-ounce) packages Halloumi cheese Extra-virgin olive oil, for brushing 1 teaspoon paprika 1 teaspoon dried thyme Instructions: Soak 8 wooden skewers in water while you heat the grill to medium heat. Cut each Halloumi into 4 pieces measuring approximately 1-inch-by-3-inches. Insert the soaked skewers into the pieces and put them onto a platter. Drizzle with olive oil and sprinkle with the paprika and thyme, turning them over to coat the cheese on all sides. Grill the cheese about 2 to 3 minutes per side, until they have nice grill marks and are warmed through. Serve immediately. Halloumi can also be prepared the same way, without the skewers, and cooked in a nonstick skillet over medium heat for 2 to 3 minutes per side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52526,"Cornbread 2 3/4 cups cornmeal 3 3/4 cups all-purpose flour 1 tablespoon baking powder 1 1/2 cups sour cream 3/4 cup milk 4 eggs 2 teaspoons salt 1/2 cup melted butter Instructions: Preheat oven to 425 degrees F. Mix together corn meal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased large loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52527,"Breakfast Burrito Casserole Nonstick cooking spray, oil or butter, for the baking dish One 20-ounce bag refrigerated diced potatoes with onions 2 tablespoons olive oil 1 pound bulk breakfast sausage 1 cup milk 1/2 cup sour cream 1/2 teaspoon seasoned salt, such as Lawry\u2019s 1/4 teaspoon freshly ground black pepper 4 large eggs 4 scallions, sliced 1 red bell pepper, diced 2 cups grated pepper jack 1 cup grated sharp Cheddar 1/2 cup jarred pickled jalapeno slices Tortillas and salsa, for serving Instructions: Grease a 9-by-13-inch baking dish and add the diced potatoes with onions. Add the olive oil to a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Sprinkle the sausage over the potatoes and onions. In a large bowl, mix the milk, sour cream, seasoned salt, black pepper, eggs, scallions, bell pepper, 1 cup of the pepper jack and 1/2 cup of the Cheddar. Pour the egg mixture over the potatoes and sausage mixture, then top with the remaining 1 cup pepper jack and 1/2 cup Cheddar. Place the jalapeno slices over the top. Cover with foil and refrigerate until you are ready to cook and serve. The uncooked casserole will keep in the fridge for up to 2 days. When ready to cook, preheat the oven to 350 degrees F. Bake, covered, for 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Warm the tortillas and set out the salsa. Scoop an eighth of the casserole straight into a warm tortilla and top with the desired amount of salsa. Roll the burrito and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52528,"Nan's Cranberry Sauce Three 3-ounce packets cranberry flavored gelatin Two 14-ounce cans whole cranberry sauce
One 8-ounce can crushed pineapple, drained
8 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1/4 cup whole milk
1 orange
Instructions: Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours. Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 52529,"Hot Spiced Apples with Dulce de Leche Ice Cream 2 Golden Delicious apples, cored and chopped 1/2 lemon, juiced 1/4 cup light brown sugar 1 teaspoon ground cinnamon Pinch freshly grated nutmeg Pinch salt 3 tablespoons unsalted butter 2 to 3 tablespoons dark rum, optional 1 pint dulce de leche ice cream Instructions: In a medium bowl, toss the apples with the lemon juice, brown sugar, cinnamon, nutmeg, and salt. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook until apples are saucy and softened, about 5 minutes. Carefully add the rum and cook another minute. Divide ice cream among 4 bowls and top with hot apples. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 52530,"Roasted Pineapple and Pepper Salsa 1/2 pineapple, cored, peeled and cut into 1/4-inch slices 1 mango, deseeded and cut into 1/4-inch pieces 2 tablespoons honey 2 tablespoons lime juice 1 tablespoon chopped cilantro leaves Salt 1/2 jalapeno, seeded, minced 1/2 red onion, diced 1/2 Anaheim cl, roasted, seeded and diced 1/2 red bell pepper, roasted, seeded and diced Instructions: Heat grill or grill pan to high. Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice. In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52531,"Balsamic Roasted Tomatoes 4 Roma tomatoes, thickly sliced 2 tablespoons light balsamic vinaigrette 2 tablespoons grated Parmesan 1 tablespoon freshly chopped basil leaves Instructions: Preheat oven to 400 degrees F. Line a baking sheet with foil. Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 52532,"Mediterranean Creamsicle Floats Small pinch of saffron threads 1 pint vanilla ice cream 2 11-ounce cans blood orange soda (like San Pellegrino Aranciata Rossa) Chopped candied orange peel, for topping 1/4 cup sugar Instructions: Make the saffron syrup: Bring 1/4 cup water and the sugar to a boil in a small saucepan. Reduce the heat to medium low and simmer 3 minutes, stirring occasionally to dissolve the sugar. Add the saffron and remove from the heat. Let cool completely. Put a scoop of ice cream in each of 4 glasses, then fill with the soda. Drizzle with the saffron syrup and top with candied orange peel. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 52533,"King of the Ranch Ice Cream Pie 1 pint chocolate ice cream, softened One 9-inch store-bought chocolate graham pie shell 1/2 cup chopped pecans
1/2 cup caramel sauce
1/2 cup chocolate sauce
16 maraschino cherries, drained
1 pint dulce de leche ice cream, softened
One 13-ounce can whipped cream
Instructions: Scoop the chocolate ice cream into the chocolate graham pie shell and spread into an even layer. Scatter half the pecans over the ice cream and drizzle over half of the caramel and chocolate sauces. Place in the freezer to harden for a couple hours. Place the drained cherries on a sheet pan lined with parchment paper and place in the freezer alongside the pie. Remove the pie from the freezer and spread the dulce de leche ice cream over the top, smoothing the surface. Add the remaining pecans and drizzle the remaining caramel and chocolate sauces, in thin crisscrossing lines, over the top of the pie, making sure not to cover it completely. Squirt about 16 small mounds of whipped cream around the circumference of the pie. Place a frozen cherry on each mound of whipped cream. Transfer to the freezer to harden, 2 to 3 hours minimum. (Can be made up to a week in advance, just cover tightly once it has hardened.) When ready to serve, use a warm knife to cut into neat slices. Enjoy. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 52534,"Coffee Chocolate Chunk Cookies One package dry chocolate chip cookie mix (1 pound 1 1/2 ounces), found in the baking aisle 1 cup bittersweet chocolate chunks 4 ounces walnut pieces (about 1 1/4 cups) 7 tablespoons softened unsalted butter 4 tablespoons coffee liqueur, such as Kahlua 3 tablespoons instant espresso or instant coffee crystals 1 tablespoon ground coffee beans 1 large egg, beaten Instructions: Preheat the oven to 375 degrees F. Place the racks in the center of the oven. In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes. Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 52535,"The Classic Cognac Cocktail 2 ounces Cognac 6 ounces freshly squeezed lemon juice 1/2 ounces freshly squeezed lime juice Pinch superfine sugar, to taste Serving suggestion: Garnish with an orange slice. Instructions: Combine ingredients in a cocktail shaker full of ice and shake vigorously. Strain into a chilled cocktail glass over ice. ","[Cognac, Brandy, Armagnac]" 52536,"Banana Brulee Spoonfuls 1 cup heavy cream 1/3 cup half-and-half 1/4 vanilla bean, split lengthwise 4 egg yolks 1/4 cup granulated sugar 1 banana 1/4 cup coarse sugar, raw sugar, or demerara sugar Instructions: Preheat the oven to 300 degrees F. Heat the cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Up to 4 hours before serving, fill your spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8-inch thick). Top each spoonful of custard with a slice of banana, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch the sugar until it is melted and well browned. Let cool 1 minute before serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52537,"Wings 3 Ways 2 quarts vegetable shortening, for frying 24 whole chicken wings (about 6 pounds) 4 eggs 1/4 cup heavy cream 2 tablespoons cayenne pepper 2 tablespoons salt 1 tablespoon freshly ground black pepper 2 cups all-purpose flour 1 cup cornstarch 2 cups ketchup 1/2 cup dark brown sugar 3 tablespoons creamed honey 2 tablespoons yellow mustard 2 cloves garlic, minced 4 teaspoons turmeric 1/2 teaspoon chili powder Salt 1 cup hot sauce (recommended: Frank's Red Hot) 1 cup (2 sticks) butter 1 lemon, juiced 1 small bunch basil Salt 1 lemon, zested 1 lime, zested Instructions: In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint. In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes. Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil. When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52538,"Eggplant Sandwich 1 whole eggplant 1 teaspoon olive oil, plus more for brushing Salt 1 baguette 2 green bell peppers 2 red bell peppers 2 tomatoes 1 red onion 1/4 cup feta cheese 1/4 cup goat cheese 2 tablespoons chopped fresh oregano leaves Pepper 1 bunch fresh cilantro leaves, chopped Instructions: Preheat the oven to 375 degrees F. Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool. Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil. Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52539,"Pumpkin Cut-Out Pie 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon granulated sugar 1/4 teaspoon fine salt 1 cup (2 sticks) cold unsalted butter, diced 3 large eggs One 15-ounce can pure pumpkin puree (about 2 cups) 3 large eggs, lightly beaten 3/4 cup packed light brown sugar 1 1/4 cups half-and-half 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon fine salt 1/4 teaspoon freshly ground nutmeg Instructions: For the dough: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Lightly beat 2 eggs in a small bowl. Stir them into the dough with a fork or by hand. If the dough is dry, sprinkle up to a tablespoon cold water over the mixture. Alternatively, make the dough in a food processor. In a machine fitted with the metal blade, pulse the flour, sugar and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Lightly beat 2 eggs in a small bowl, add them to the machine and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a ball, then cut in half. Form each half into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. On a lightly floured surface, roll 1 disk into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie dish and trim the edges, leaving about 1 extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. Line a baking sheet with parchment. On a lightly floured surface, roll the remaining disk into a 12-inch circle about 1/8-inch thick. Transfer the dough to the prepared baking sheet and freeze for 30 minutes. Position 2 oven racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack. Lower the oven temperature to 350 degrees F. Meanwhile, make the pumpkin cut-out. Lightly beat the remaining egg in a small bowl. Remove the rolled dough from the freezer and, working on the baking sheet, cut out a solid 9-inch circle. Using a pattern or working free-handed, cut out two circles for the eyes, a triangle for the nose, and a toothy grin to resemble a jack-o'-lantern's face. Mimicking the ribbed indentations of a pumpkin, cut out indentation markings along the top, bottom, and sides of the face (these will act as vents for the filling as well). Using a scrap of dough, cut out a \stem\ and attach it to the top of the face using the beaten egg wash as glue. Return the face to the freezer for 20 minutes. For the filling: Meanwhile, in a large bowl, whisk together the pumpkin puree, eggs, brown sugar, half-and-half, cinnamon, allspice, ginger, salt and nutmeg until smooth. Return the pie shell to the baking sheet and pour in the filling.
Brush the frozen pumpkin face with the beaten egg, then lift it off the baking sheet. Place the face gently over the filling.
Bake on the lower oven rack until the top crust is golden brown and the filling is set but the center is still slightly loose, 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve slightly warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52540,"Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut 3 large onions, peeled and thinly sliced 2 cloves garlic, smashed 3 pounds precooked bratwurst, pricked with a fork 6 bottles dark beer 2 cups water 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon mustard seeds 1 (1-inch) piece of fresh ginger, peeled and chopped Hot dog buns, brown bread, or hoagie buns Sweet and hot German mustard, optional, for garnish Spicy brown mustard, optional, for garnish Red Cabbage Sauerkraut, recipe follows Pickles, optional, for garnish Pickled beets, optional, for garnish Pickled eggs, optional, for garnish 1/4 cup olive oil 2 cups red wine vinegar 1 cup water 1/4 cup granulated sugar 1 teaspoon whole mustard seeds 2 cloves garlic, peeled and thinly sliced 1 large head red cabbage, thinly shredded Salt and freshly ground pepper Instructions: Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes. Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired. Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste. ","[Chardonnay, Riesling, Pinot Grigio, Gewrztraminer]

" 52541,"Nonna's Artichokes 2 large or 3 medium 10-ounce artichokes, trimmed, thorns removed, halved lengthwise and chokes removed 1 large lemon, halved Butter, for greasing the baking dish 1/2 cup extra-virgin olive oil 3 cloves garlic, peeled 3 tablespoons anchovy paste 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup medium black olives, pitted and coarsely chopped 2 tablespoons capers, drained and rinsed 1/2 cup grated Parmesan 3/4 cup plain breadcrumbs Instructions: Butter a 9-by-13-inch flameproof baking dish. Set aside. Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes. Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices. Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish. Sprinkle with the salt, pepper, olives and capers. Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52542,"Chicken and Oyster Pie 3 pounds cooked chicken, cut into 1-inch cubes 1 dozen freshly shucked oysters, liquor reserved 3/4 cup butter 1 cup chopped celery 6 tablespoons flour 1 cup chicken broth 1 cup cream Salt and freshly ground black pepper 1/2 teaspoon nutmeg 1/2 lemon, juiced 1/2 teaspoon lemon zest 2 pre made pie doughs Instructions: Preheat oven to 400 degrees F. Place chicken and oysters in casserole dish. In a saute pan, add butter and melt. Add celery and saute for 2 minutes. Stir in flour. Add broth, reserved oyster liquor, and cream, and stir until thickened. Add salt, pepper, nutmeg, lemon juice, and zest. Roll out pie dough so it is slightly larger than the casserole dish. Pour sauce over chicken and cover with pie dough. Bake for 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 52543,"Yellow Quinoa 1 3/4 cups quinoa 2 1/2 cups water 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 medium onion, chopped 1 green bell pepper, thinly sliced 1 garlic clove, minced 1 1/2 teaspoons canned chopped green chiles (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.) 1 tablespoons adobo seasoning 3 tablespoons flat-leaf parsley, roughly chopped, plus more for garnish Salt Instructions: Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste. Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork. In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes. Add the green chiles, the adobo, the parsley and the salt to taste. Add the cooked quinoa and mix thoroughly. Serve hot, garnished with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52544,"Hungarian Turkey Fajitas 8 large flour tortillas 1/4 cup vegetable oil 1 onion, thinly sliced 1 green bell pepper, seeded and julienned 1 teaspoon caraway seeds 1 heaping tablespoonful of paprika 1 1/2 pounds boneless skinless turkey breasts cut into strips which are 1 1/2 inches long by 1/4 inch wide Some white wine vinegar Finely shredded cabbage Sour cream or plain yogurt Cucumber/tomato salsa, (recipe follows) Instructions: Preheat oven to 350 degrees. Wrap tortillas in foil and heat in the oven for 10 minutes or until hot. In a large skillet heat vegetable oil. Add onion and pepper saute until tender, about 5 minutes. If vegetables begin to stick, add some water. Add caraway seeds and paprika. Add turkey, tiny bit of white wine vinegar, cover and simmer over low heat until turkey strips are barely cooked. Season to taste with salt and pepper. To assemble: Spoon some paprika turkey down the center of the warmed tortilla. Top with shredded cabbage, sour cream and cucumber salsa. Roll up and serve. ","[Burgundy, Tempranillo, Garnacha, Barbera]" 52545,"Walnut Spice Coffee Cake 1/2 cup granulated sugar 1/3 cup packed dark brown sugar 1 cup toasted walnuts, chopped 2 tablespoons all-purpose flour 1 tablespoon pure vanilla extract 1 teaspoon ground cinnamon 2 tablespoons unsalted butter, melted 1 stick (8 tablespoons) unsalted butter, at room temperature, plus extra for the pan 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon apple pie spice 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 cup sour cream Instructions: Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside. Preheat the oven to 350 degrees F. Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan. Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions. Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes. Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52546,"Sausage and Spinach-Stuffed Bone-In Pork Loin 1 bone-in pork loin (about 4 pounds or 6 ribs), chine bone removed (see Cook's Note) Kosher salt and freshly ground black pepper 1 cup fresh parsley leaves, plus chopped fresh parsley, for garnish 1/2 cup pitted dates
2 tablespoons olive oil
2 cloves garlic
2 pounds crumbled sweet Italian sausage, browned and drained
2 cups baby spinach
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon stone-ground mustard
Instructions: Preheat the oven to 500 degrees F. Place the pork loin bone-side down on a work surface. Insert the blade of a very sharp knife along the rib bones and slice down but not all the way through (stop about an inch from the bottom). This will release the loin from the ribs. Open the meat up a bit, turn your knife sideways and continue to slice through the meat, opening it up as it goes until you have a flat piece of pork (which will be rolled up back to the bones once stuffed with filling). Gently pound until even. Season all sides with salt and pepper. In a food processor, add the parsley, dates, olive oil and garlic and pulse until a rough paste forms. Spread the paste on the inside of the loin, then add a layer of crumbled sausage followed by an even layer of baby spinach. Tightly roll into a pinwheel and secure tightly with butcher twine in between each bone. Transfer the loin to a v-shaped rack in a large roasting pan and add 2 cups of water to the bottom of the pan to catch drippings. Roast for 20 minutes to create a nice crust. Then reduce the heat to 325 degrees F and roast until the pork registers 140 degrees F on a meat thermometer, about 30 minutes more. Place on a cutting board and lightly tent with foil for 20 minutes while you make the pan sauce. To make the pan sauce, pour the pork drippings into a measuring cup. Skim off 2 tablespoons of the fat and add to the roasting pan (discard the rest of the accumulated fat from the measuring cup). Heat over medium-low heat over 2 burners. Add the flour and whisk until golden, scraping up any bits accumulated on the bottom of the pan. Add the white wine and deglaze for 2 minutes. Add the mustard and pan drippings and simmer until thick, whisking the whole time, about 5 minutes. Season with salt and pepper. Slice the pork along the bone and plate with a nice ladleful of the mustard gravy. Garnish with chopped fresh parsley. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 52547,"Marinated Fig and Goat Cheese Crostini 8 ounces goat cheese, at room temperature 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey 2 tablespoons minced fresh tarragon 2 tablespoons minced shallots Zest and juice of 1 lemon Kosher salt and freshly cracked black pepper 8 fresh figs, diced 1 teaspoon saba vinegar (see Cook's Note) 8 toasted crostini Instructions: In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper. In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper. Spread the goat cheese mixture on the crostini, then top with the figs.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52548,"Garlic-Lemon Mahi Vegetable oil, for sauteing One 6- to 8-ounce mahi-mahi fillet 1 tablespoon chopped garlic 1 lemon, juiced 1/4 cup white wine 1-ounce unsalted butter, melted or cubed Salt and freshly ground black pepper Instructions: In a large saute pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice, and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52549,"Butternut Soup 1/4 cup unsalted butter 3 shallots, thinly sliced 6 cloves garlic, smashed 4 sprigs fresh sage, plus more for garnish 1 tablespoon kosher salt Freshly ground black pepper 1 medium butternut squash (about 1 3/4 pounds), peeled, halved, seeded and diced 2 cups apple cider or juice 3 tablespoons olive oil 1/2 teaspoon apple cider vinegar 2 tablespoons creme fraeche mixed with 1 teaspoon prepared horseradish Breadsticks Instructions: Heat the butter in a large pot over medium heat. Add the shallots, garlic, sage and 2 teaspoons salt and season with pepper. Cook, covered, stirring occasionally, until soft and fragrant, about 5 minutes. Increase heat to medium-high, add the squash and remaining 1 teaspoon salt, and continue to cook, stirring occasionally, until butter begins to brown and squash is tender, about 12 minutes. Add cider and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Remove the sage sprigs and set aside to cool slightly. Heat the olive oil in a small skillet over medium high heat. Add the sage leaves, in two batches, and cook until bright green, 20 to 30 seconds. Transfer to a paper towel-lined plate. Sprinkle with salt. Set aside. Puree the soup in a blender, (work in batches if needed) or with an immersion blender. Return soup to pot and reheat over medium heat. Stir in vinegar and transfer soup to warmed soup bowls. Serve in warmed soup bowls as is or garnished with creme fraeche or sage leaves. Serve with breadsticks. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52550,"Flavored Vinegar 1 cup raspberries Peel of 1 lemon rind- sliced 1/8 cup sugar 2 cups white vinegar Instructions: Put raspberries into a sealable bottle, size may vary as recipe is flexible, but 1/2 liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52551,"Shrimp Salad BLTs with Homemade Tarragon Mayonnaise 1 large egg yolk 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard Kosher salt 1 cup grapeseed or vegetable oil 1 1/2 tablespoons finely chopped fresh tarragon Kosher salt 1 lemon, halved 1 pound peeled and deveined shrimp 2 celery ribs, halved lengthwise and thinly sliced Freshly ground black pepper 4 crisp cooked slices bacon 2 medium heirloom tomatoes, sliced 4 split-top hot dog buns, lightly warmed in the oven or toaster 1 cup baby arugula Instructions: For the tarragon mayonnaise: Whisk together the egg yolk, lemon juice, mustard and 1/2 teaspoon salt in a medium bowl. Very, very slowly add the oil while whisking constantly (the first few additions should only be about 5 drops of oil). Continue to add the oil, whisking constantly, until all of the oil is incorporated and emulsified. Add the tarragon and cover. Let stand at room temperature for 2 hours, then refrigerate until cold. For the BLTs: Meanwhile, bring a medium pot of well-salted water to a boil over medium-high heat. Squeeze the juice from half of the lemon and add it to the water. Add the shrimp and cook until just cooked through, about 2 minutes. Drain; cool slightly, then refrigerate until just no longer warm. Coarsely chop the shrimp (remove the tails) and transfer to a medium bowl. Add the celery and about two-thirds of the tarragon mayonnaise (or to taste). Season with salt, pepper and additional lemon juice to taste. (Any remaining mayonnaise can be kept refrigerated in an airtight container up to 1 day.) Place the bacon and tomatoes in the buns; sprinkle the tomatoes lightly with salt, then fill the buns generously with the shrimp salad. Top with the arugula and a light squeeze of lemon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 52552,"Honeysuckle White® Holiday Minis 1 Pound or 2 cups chopped cooked turkey (dark and white meat) 1 14-ounce package cornbread stuffing mix 1 6-ounce can cranberry sauce with whole cranberries 1 16-ounce jar turkey gravy Instructions: Preheat oven to 350F. Spray mini muffin pan with nonstick cooking spray and set aside. Chop freshly cooked or leftover turkey into ?-inch pieces. In a large bowl prepare stuffing mix as directed on package. Add chopped turkey to stuffing mixture. Stir in one cup turkey gravy. Mixture should hold together when spooned into a ball. If mixture is too dry, add more gravy by single tablespoons until moist consistency is achieved. Spoon stuffing mixture into prepared mini muffin pan filling each cavity full, then press mixture down to level the top of each bite. Bake 15 to 20 minutes or until tops of bites are golden brown. Remove from pan and garnish each bite with cranberry sauce. Additional gravy may be served on the side as a dipping sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 52553,"Pumpkin Pie Creme Brulee 12 baby pumpkins (or 10 if slightly larger), tops removed and discarded and insides scooped out 3 cups heavy cream
1 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 tablespoons orange liquor
1 tablespoon pumpkin pie spice
1/2 teaspoon kosher salt
6 large egg yolks
1/2 cup turbinado sugar
Instructions: Preheat the oven to 325 degrees F. Place the pumpkins in a large roasting pan, with water coming up 1/2 inch up the sides. Bring the cream to a simmer in a medium saucepot. Add the pumpkin puree, brown and granulated sugars, orange liquor, pumpkin spice and salt. Bring the mixture back to a simmer, whisking often. Turn off the heat. Place the egg yolks in a medium bowl. Slowly whisk in 1 cup of the hot pumpkin mixture, then slowly whisk the warmed egg mixture back into the pot to fully temper. Strain the mixture, then divide it among the pumpkins, filling about three-quarters of the way to the top. Place the roasting pan in the oven and bake until the centers are set, 40 to 45 minutes. Carefully remove from the oven. Using a spatula, carefully remove the pumpkins from the pan and place on a sheet tray. Let cool completely at room temperature. Place in the refrigerator until completely chilled, about 4 hours. When ready to serve, sprinkle the tops with enough turbinado sugar to cover in a thin, even layer. Torch the sugar with a kitchen torch until melted and caramelized. Place on plates and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52554,"Chocolate Coconut Bourbon Truffles 4 ounces full-fat coconut milk 12 ounces semi-sweet chocolate chips
1 tablespoon bourbon whiskey 1 teaspoon coconut extract
1/4 cup unsweetened cocoa powder Instructions: In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes. While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips. Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute. Stir with a silicone spatula until smooth and melted. Stir in the bourbon and coconut extract. Pour the mixture into an 8-by-8-inch glass dish in an even layer. Gently tap to release any air bubbles. Cover with plastic wrap and refrigerate until cool and set up, about 2 hours. Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder. Use a 1-tablespoon scoop to portion the truffles. Place them on the prepared baking sheet and roll to coat in the cocoa powder. Refrigerate until ready to serve. ","[Riesling, Moscato, Pinot Grigio, Sparkling Shiraz]" 52555,"Fish Tagine 3 vine tomatoes 1 large green pepper, seeded and sliced thinly 1 onion, finely chopped 5 cloves garlic, crushed with the flat side of a knife 1/2 bunch fresh cilantro 1/2 bunch fresh flat leaf parsley 1 teaspoon salt Olive oil 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 teaspoon black pepper 1 whole sea bass 2 little red mullet 1 pound squid 1 pound medium shrimp Serving suggestion: steamed couscous and salad Instructions: First you need to make a flavor base for the tagine: Cut a cross over the bottom nodule of the tomatoes and blanch in boiling water. Then peel skin away, cut into quarters, and seed.
Burn the outside of the pepper over a naked gas flame. When the skin is black, place pepper into plastic bag and seal. When cool enough to handle, rub from the outside to remove all the pepper skin, split, and seed.
Pour 1 tablespoon of olive oil into a casserole dish, or tagine. Chop the pepper and tomatoes and place in the dish, add the chopped onion and some garlic. Heat over a flame to cook slowly.
Then start making the marinade for the fish: Crush the fresh cilantro and flat leaf parsley with a pinch of salt in a pestle and mortar. Place into a flat mixing bowl with 1 tablespoon of olive oil. Add turmeric, ground ginger, and black pepper.
Prepare the fish by chopping the heads and tails off, slice diagonally across its body to allow the flavors to penetrate the fish. Add sea bass, red mullet, and squid to marinade. Leave for 10 to 15 minutes.
Add the fish to the flavor base, big pieces first. Leave the squid for last minutes, as this does not take long to cook. Cook over the heat for 10 minutes. Then add the squid and shrimps and any leftover juices. Cook for a further 5 minutes.
Serve with couscous and salad. ","[Ros, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52556,"Perfect Roast Chicken 3 carrots, peeled and cut into thirds 3 ribs celery, peeled and cut into thirds 3 onions, peeled and cut into quarters 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry 1 1/2 tablespoons kosher salt 2 teaspoons cracked white pepper 1 lemon, halved 2 fresh bay leaves 6 cloves garlic, roughly chopped 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy 2 tablespoons olive oil 2 tablespoons unsalted butter, at room temperature 1 cup chicken stock 2 tablespoons roasted garlic 1 cup dry white wine Instructions: Preheat the oven to 500 degrees F. In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Serve chicken with gravy on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52557,"Steamed Perch with Spicy Black Bean Sauce and Three Onion-Bratwurst Noodle Cake 2 perch (bluegill), scaled, gutted and scored Grapeseed oil, to cook 1 tablespoon fermented black beans, rinsed and chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 2 shallots, minced 1 tablespoon sambal 1/2 cup white wine 1 cup 1/4 inch dice tomatoes 1 yellow bell pepper, 1/4 inch dice 1 cup 1/4 inch dice jicama 2 cups fish stock (or chicken stock) 2 tablespoons 1/4 inch thick strips basil 1 to 2 tablespoons butter Salt and black pepper Grapeseed oil, to cook 1 cup sliced scallions (save a little green scallion for garnish) 1 white onion, sliced 1 red onion, sliced 4 cups blanched shanghai noodles 1 red bratwurst, finely diced 1 tablespoon sesame oil 2 tablespoons naturally brewed soy sauce Salt and black pepper 2 eggs Instructions: Set up a steamer lined with lettuce or cabbage leaves. Pat dry the fish inside and out. Season inside and out. Place in steamer and steam for 8 to 10 minutes until done. In a saute pan, coated lightly with oil, saute the black beans, garlic, ginger, and shallots until soft. Add sambal and deglaze with wine. Reduce by 1/2. Add tomatoes, bell peppers, jicama, stock, and basil. Whisk in butter. Taste for seasoning. Lay fish on top of noodle cake and dress with sauce. Garnish with scallions. In a large nonstick saute pan on high heat, coated with oil, add the scallions and onions. Season and cook until soft and allow to cool. In a large bowl, mix the noodles, bratwurst, sesame oil, soy, and cooked onions; season and taste. Add the eggs and mix. In the same saute pan, on medium heat, coat well with oil, add the noodle mixture, and flatten with spatula. Cook until brown, about 6 to 8 minutes and flip. Cook another 6 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 52558,"Caramel Corn 3 tablespoons peanut oil 4 tablespoons popcorn kernels 1/2 tablespoon salt 1 cup sugar Water, to cover 1 cup salted peanuts, skins still on Instructions: In a large, heavy-bottomed pot, heat oil and kernels over high heat, uncovered, until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 3 1/2 cups of popcorn, and reserve. Place sugar in a saucepan and add enough water to cover. Cook until caramelized and golden then stir in the reserved popcorn and peanuts. Pour onto greased sheet pan and break up slightly into clumps. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 52559,"Dinosaur Pizza 1 pound pizza dough, at room temperature All-purpose flour, type 00 flour or cornmeal, for dusting 1/2 cup pizza sauce 6 ounces shredded mozzarella 20 slices pepperoni 8 slices Canadian bacon 2 ounces Italian sausage Giardiniera, for finishing Freshly ground black pepper, for finishing Crushed red pepper, for finishing Freshly grated Parmesan cheese, for finishing Instructions: Arrange a rack at the bottom of the oven with a pizza stone if you have one (or a metal baking sheet if you don\u2019t) and preheat it to 500 degrees F, ideally for at least an hour. Divide the dough in half and stretch into balls, tucking the ends under and pinching them together so there\u2019s a smooth taught surface. Set each on a lightly floured large (roughly 10-inch square) piece of parchment paper, cover with plastic wrap or a dish towel and let sit for 30 minutes. Flatten each ball of pizza dough into a 9- to 10-inch round. Trim any excess parchment paper. Spread each with 1/4 cup of sauce, going almost all the way to the edge, top with the mozzarella and distribute the pepperoni, Canadian bacon and little pinches of the sausage evenly over top. Slide onto the pizza stone (the parchment goes with it to make things easier!) or baking sheet and bake until the crust is browned and the cheese is splotchy; begin checking for doneness at 7 minutes. Finish the pizzas with a few spoonfuls of giardiniera, loads of black pepper, crushed red pepper and Parmesan. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 52560,"Mini Chicken and Mango Tostadas 2 cups shredded cooked chicken 1 mango, peeled, pitted, and diced (about 1 cup) 2 tablespoons minced red onion 1/2 jalapeno, seeded and minced 1 tablespoon chopped fresh cilantro Juice of 2 limes 2 tablespoons olive oil Kosher salt 2 ripe avocados, halved, pitted, and peeled 24 large corn tortilla chips, for serving Instructions:

1. Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
2. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 52561,"Arrosto di Maiale con Pesche (Roasted Pork with Glazed Peaches) 1 center-cut bone-in rib roast, about 5 pounds, well-trimmed and chine bone removed (3 1/2 to 4 pounds, trimmed) EVOO 1 tablespoon sea salt combined with 1/2 tsp minced rosemary (fresh or dried) 1 tablespoon freshly ground black pepper 6 small sprigs fresh rosemary 1 large yellow onion, coarsely chopped (1 1/4 cups) 2 small carrots, peeled and coarsely chopped (3/4 cup) 2 small ribs celery, trimmed and coarsely chopped (3/4 cup)
   1 head garlic, outer layer skin removed, cut in half horizontally, bulb still intact 2 cups dry white wine, such as Pinot Grigio Chestnut Honey Glazed Peaches, recipe follows 2 tablespoons butter 6 firm, ripe, unpeeled peaches, pitted and cut into eighths 1/3 cup chestnut honey (or any honey) 1/2 cup white wine vinegar 1 sprig fresh rosemary 2 cups dry white wine, such as Pinot Grigio 2 cups homemade chicken stock or canned low-sodium stock 1 tablespoon coarse sea salt Freshly ground black pepper Instructions: Preheat oven to 375 degrees. Brush pork with olive oil and season with rosemary salt and freshly ground black pepper. Lay fresh whole rosemary sprigs on top of roast and fasten with butchers twine. Pour a few tablespoons of olive oil into a large skillet or roasting pan over high heat until almost smoking. Sear pork roast on all sides including ends until golden brown, about 10 minutes. Add more oil to pan if necessary along with onions, carrots, celery and garlic and cook for 3 to 4 minutes until vegetables begin to soften. Add the white wine and transfer pan to oven. Cook for about one hour or until the thickest part of meat reaches 150 degrees F. If bone tips begin to burn, cover them with foil. Once the roast is cooked, remove from pan to cutting board. Reserve roasting pan with vegetables and juices. Cover pork on cutting board with foil and allow to rest for about 20 minutes before carving.
   Remove butchers twine from roast and carve between chops. Serve sliced pork drizzled with sauce and Chestnut Honey Glazed Peaches. Heat the butter in a large skillet over high heat until melted and bubbling. Add the peaches to cook until lightly browned on all sides, about 4 minutes. Lower the heat, pour in the honey and stir until dissolved, followed by the vinegar. Stir while cooking. Add rosemary sprig and finish cooking until peaches are well glazed, about 5 minutes.
   To assemble: Return roasting pan with vegetables back to stove and heat over medium heat. Add remaining the white wine and scrape reserved fat from bottom and sides of pan to incorporate into juices. Add chicken stock and increase heat to a simmer, until liquid reduces by half. Season to taste with salt and freshly ground black pepper. Remove pan from stove and strain liquid from vegetables, squeezing out excess juice from vegetables using the back of a wooden spoon. Discard solids. Skim fat from liquid and reserve sauce. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 52562,"Totally Tostones 3 cloves garlic 1 teaspoon kosher salt, plus more for garnish 2 green plantains Vegetable oil, for frying Instructions: Put 3 cloves garlic into a mortar and add 1 teaspoon salt. Mash with the pestle until it forms a smooth paste; set aside. Bring a large pot of water to a boil. Cut both ends off the plantains and run a knife just through the skin down the sides. Drop them into the boiling water for 10 to 15 seconds. Take them out and plunge them into ice water. Peel the plantains and cut them into 1/2-inch thick slices. Heat about 1/4-inch vegetable oil in a large skillet and fry the plantains, in batches, on both flat sides until browned, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Press the tostones in a tostones press or on a cutting board with the bottom of a small heavy pot until they are about 1/4-inch thick. Toss them in a bowl with the garlic paste. Re-fry the tostones in the hot oil until golden brown. Serve as is with a sprinkling of salt or with a dab of one of the suggested toppings. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 52563,"How to Make Sourdough Bread | Sourdough Bread 3/4 cup all-purpose flour 3/4 cup whole-wheat flour
   3/4 cup warm water (about 75 degrees F)
   2 tablespoons active sourdough starter, at room temperature (see Cook's Note)
   6 3/4 cups all-purpose flour, plus more for dusting 2 3/4 cups warm water (about 75 degrees F)
   3/4 cup whole-wheat flour
   2 tablespoons kosher salt
   Instructions: For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours. For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
   Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
   Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
   Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
   Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
   Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
   About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52564,"Maple Orange Bourbon Glazed Ham One 7- to 8-pound bone-in spiral cut ham 1 cup orange marmalade
   1/2 cup bourbon
   1/2 cup maple syrup
   2 tablespoons unsalted butter
   Pinch ground cinnamon
   Pinch ground cloves Nonstick cooking spray, for the foil
   Instructions: Preheat the oven to 375 degrees F. Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes. Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes. Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 52565,"Spicy Hoisin Chicken Burgers Nonstick cooking spray 1 small carrot 1 small red onion, halved 1 pound ground chicken 1/4 cup panko (Japanese breadcrumbs) 1/4 cup hoisin sauce 1 tablespoon grated peeled ginger 4 teaspoons low-sodium soy sauce 3 teaspoons hot Asian chili sauce, such as sambal oelek 8 ounces white mushrooms, thinly sliced 2 teaspoons toasted sesame oil Juice of 1 lime 4 whole-wheat sesame hamburger buns Instructions: Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 52566,"Spaghetti With Spicy Scallop Marinara Sauce Kosher salt 12 ounces multigrain spaghetti 1 tablespoon extra-virgin olive oil, plus more for drizzling 3 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1 1-inch piece parmesan cheese rind 1 cup loosely packed fresh basil, sliced, plus more for topping 3/4 pound bay scallops Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt. Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes. Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52567,"Sunny's Beef and Barley Stew with Crusty Pepper Bread 1 tablespoon butter 1 tablespoon olive oil 2 pounds USDA choice beef chuck, cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup baby-cut carrots, sliced into 1/4-inch discs 1 parsnip, peeled and chopped 1 stalk celery, trimmed and chopped 1/2 cup chopped onions 1/2 teaspoon dried thyme 1/2 teaspoon Hungarian paprika 2 cups dry red wine, such as shiraz 1 or 2 bay leaves 4 cups beef broth 1 cup pearled barley Chopped parsley, for garnish Crusty Pepper Bread, for serving Half a French baguette, cut diagonally into 1-inch slices 6 to 8 tablespoons olive oil Salt and coarsely ground black pepper Instructions: Preheat the oven to 275 degrees F. Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside. In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours. At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread. Preheat the oven to 350 degrees F. Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 52568,"Teriyaki Beef Stick and Sticky Rice 5 tablespoons soy sauce 3 tablespoons vegetable oil 3 tablespoons sugar 1 tablespoon white sesame seeds, browned in a skillet 1/4 teaspoon grated unpeeled ginger 2 green onions, chopped fine 1 clove garlic, grated 1 1/2 pounds flank or sirloin steak Onions, for grilling, optional Bell peppers, for grilling, optional Sticky rice, such as Calrose medium-grain rice, for serving Instructions: Mix together the soy sauce, vegetable oil, sugar, sesame, ginger, green onions and garlic in a large bowl.
Cut the steak into thin strips or cubes, no more than 1/4 inch thick and 1/2 inch wide. Soak the meat in the soy sauce mixture for about 30 minutes.
String the meat on the skewers, usually 4 pieces of meat per skewer. You can also add onions and bell pepper pieces to the skewers if using.
Preheat a charcoal or gas grill. Grill the skewers until the meat is completely cooked through, 3 to 4 minutes. Serve with sticky rice, about 2 skewers per serving. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 52569,"Pork Katsu Sando with Hearty Winter Greens Two 5- to 6-ounce boneless pork loins, trimmed with about 1/4-inch fat remaining Kosher salt and freshly ground black pepper 1 cup all-purpose flour 3 large eggs, beaten 1 1/2 cups panko breadcrumbs 1/2 cup mayonnaise, preferably Kewpie 1 1/2 tablespoons rice wine vinegar (1 tablespoon plus 1 1/2 teaspoons) 2 teaspoons gochujang 1 teaspoon sugar 1 teaspoon prepared wasabi 1 cup canola oil Four 3/4-inch-thick slices brioche or Pullman loaf 2 tablespoons extra-virgin olive oil 1 tablespoon rice wine vinegar 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 1 cup finely julienned yellow endive 1 cup frisee 1 cup chopped mustard greens Instructions: For the katsu: Pound the pork loins out with a meat mallet or rolling pin between 2 pieces of plastic wrap to about 1/2-inch-thick and roughly the size of a piece of sandwich bread. Salt and pepper both sides. Set up a breading station: Place the flour and some salt in one shallow dish, eggs with a dash of water and a pinch of salt in the second dish and panko in the third dish. Working with one piece of pork at a time, coat the pork in the flour and shake off the excess. Dip in the egg and drain the excess, then dredge in the panko. (Make sure the panko coats all sides.) Transfer to a plate. Season the mayo: Whisk together the mayo, vinegar, gochujang, sugar and wasabi in a small bowl until smooth; set aside. Fry: In a 12-inch skillet, heat the canola oil over medium-high heat to 325 degrees F. Place the pork in the oil in batches and fry, flipping halfway through, until both sides are golden, 3 to 4 minutes per side. Adjust the heat as necessary. Drain on paper towels and season with salt. Assemble: Spread the mayo on the bread. Place the pork on one piece of bread and top with another. Trim the edges to create a square, crustless sandwich. The meat should be fully exposed on the edges, so that you can see the interior. Cut the square in half on the bias. Repeat to make another. Serve the sandos with the salad. For the salad: Whisk together the oil, vinegar and mustard in a small bowl. Season with salt and pepper. Toss the endive, frisee and mustard greens in a large bowl and add the vinaigrette; toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52570,"Cajun Rice With Sausage 2 slices bacon, chopped 12 ounces spicy chicken sausage (preferably Cajun style), cubed 1 small onion, chopped 2 stalks celery, sliced 1 small green bell pepper, chopped 2 cloves garlic, minced 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme Kosher salt and freshly ground pepper 1 cup long-grain white rice 1 cup low-sodium chicken broth 2 cups chopped frozen okra, thawed 2 tablespoons chopped fresh parsley Instructions: Heat a large cast-iron skillet over high heat. Add the bacon and cook until crisp, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 3 minutes. Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and 1 cup water and bring to a boil. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add the bacon and parsley and fluff with a fork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 52571,"Make-Ahead Stuffed Shells with Cabot White Cheddar Cheese 1 cup fat-free ricotta cheese 2 ounces 1/3-less-fat cream cheese, softened 8 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 2 cups) 1 large egg, lightly beaten 16 large fresh basil leaves, chopped 1 clove garlic, minced 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 16 large dried pasta shells 1 (26-ounce) jar low sodium marinara sauce Fresh basil leaves (garnish) Instructions: Cook macaroni according to package directions; drain well. Place ricotta and cream cheese in a bowl and mash together. Stir in 1 cup shredded cheese, egg, chopped basil and garlic. Season with salt, pepper and nutmeg; set aside. Preheat oven to 400 degrees F. In large pot of boiling water, cook pasta until al dente, or barely tender. Drain well, making sure to empty shells of any remaining water; set aside to cool briefly. Spread about 1/2 cup marinara sauce over bottom of large baking dish. Spoon ricotta mixture evenly into shells and arrange in dish. Pour remaining sauce over top. Cover with aluminum foil and bake for 30 minutes. Uncover dish, sprinkle with remaining shredded cheese and bake for an additional 10 minutes. Remove from oven and garnish with fresh basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 52572,"Put-An-Egg-In-It Ham and Cheese Corn Muffins Cooking spray, for greasing 9 large eggs
8 tablespoons unsalted butter, 2 tablespoons soft and 6 tablespoons melted 1/2 small onion, finely chopped 1/4 pound ham, finely chopped (about 2/3 cup) Kosher salt 2 teaspoons fresh thyme leaves 2 1/4 cups all-purpose flour 3/4 cup cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon baking soda Coarsely ground black pepper 1 1/2 cups milk 1/3 cup sour cream 1 1/2 cups shredded sharp Cheddar (about 3 ounces) 1/2 cup finely grated Parmesan Instructions: Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray. Cook the eggs: Put 6 cold eggs in a medium saucepan. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes. Gently peel the eggs under cold running water. (Older eggs are easier to peel.) Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat. Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes. Remove from the heat and stir in the thyme. Cool in the skillet. Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate medium bowl. Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed). Divide half of the batter evenly among the prepared muffin cups. Stand one egg in each cup, nestling it slightly in the batter. Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered. Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter. Sprinkle with a little salt and pepper. Bake until the muffin tops are golden, 35 to 40 minutes. Let the muffins rest in the hot muffin tin for at least 10 minutes. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52573,"Hamburger Macaroons 2 1/4 cups powdered sugar 2 cups almond flour 5 egg whites, at room temperature 2 tablespoons superfine sugar Sesame seeds, for decoration Instructions: Preheat the oven to 200 degrees F. Combine the powdered sugar and almond flour in a bowl. Using an electric mixer, beat the egg whites in a clean dry bowl. Slowly add the superfine sugar and beat until the mixture holds stiff peaks, about 7 minutes. Fold the egg whites into the almond flour and powdered sugar mixture carefully. This will add air into the mixture and make it light and fluffy. Spoon the mixture into a resealable bag with a corner cut off. It's easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter. Pipe one-inch-sized mounds of batter onto baking sheets lined with parchment paper. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375 degrees F. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until macaroons are lightly colored. Cool on a rack. Spread butter cream frosting (recipe below) in between two macaroons to make a burger. Sprinkle sesame seeds on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52574,"Sweet Potato Creme Brulee 2 sweet potatoes or 1 yam, peeled and cut into 1-inch chunks 1 tablespoon molasses 1 tablespoon honey 1/2 teaspoon vanilla extract 2 teaspoons brown sugar 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 quart heavy cream 2 vanilla beans, split and seeds scraped 1 cup sugar (1/2 cup and 1/2 cup measured separately) 6 egg yolks 1 tablespoon butter Instructions: Boil sweet potatoes until tender and drain. Add molasses, honey, vanilla, brown sugar, nutmeg, and cinnamon. Mash by hand then beat until smooth with an electric beater. Preheat oven to 325 degrees F. Pour the cream into a saucepan and add the vanilla bean seeds, and the pods. Over medium low heat slowly bring to a boil, then remove from heat, cover pan and set aside for at least 15 minutes to allow the flavors to infuse. In a large bowl, whisk together the egg yolks and gradually add 1/2 cup of the sugar whipping until you see a change in color. After 15 minutes remove the vanilla pods from the cream mixture. Then slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go. Lightly grease 6 to 8 (4 or 6-ounce) ramekins. Add even amounts of the sweet potato mixture to the ramekins. Then fill the ramekins each 3/4 full with the custard mixture. Place the filled ramekins in a roasting pan and prepare a bain marie by adding hot water to the pan so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven for 40 to 45 minutes, allow to cool and then refrigerate for at least 2 hours before serving. (You can do this way in advance if you wish.) Just before serving remove from the refrigerator and allow to warm up a little. Then divide the remaining 1/2 cup of sugar among the ramekins sprinkling some on the surface of each cup. Using a blow torch, melt the sugar to form a crispy sugar \crust\ on the top of each. This custard could be served with fruits of the season. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52575,"Three Cheese Crostini with Honey 1 French baguette, sliced on an angle Olive oil, for drizzling 4 ounces goat cheese 4 ounces mascarpone 4 ounces ricotta 1 teaspoon lemon zest Kosher salt and cracked black pepper Acacia honey, for drizzling Instructions: Preheat the oven to 400 degrees F. Place the baguette slices on a sheet tray and drizzle with olive oil. Toast just until crispy and golden brown, about 5 minutes. Meanwhile, in a mixing bowl, combine the goat cheese, mascarpone, ricotta and lemon zest, and season with salt and pepper. Remove the toasts from the oven and spread the herbed cheese generously over each toast. Drizzle with honey and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 52576,"Italian-Inspired Ceviche 50 littleneck clams, scrubbed clean 25 Blue Point oysters, cleaned 3/4 cup lemon juice 2/3 cup lime juice 2 pounds large shrimp, peeled, deveined, tails removed 1 cup diced cucumber, seeds removed 1 cup diced red onion Corn tortilla chips, for serving 1/3 cup chopped fresh cilantro 1/3 cup chopped Italian flat-leaf parsley 1/4 cup diced tomato, seeds removed 1 habanero cl, finely diced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper
Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Scatter the clams and oysters on a baking sheet and roast in the oven just until they begin to open up, 5 to 7 minutes. This will make the shucking process easier. In a large bowl, combine the lemon juice and lime juice. Stir to combine. Shuck the oysters and clams, with their natural juices, into the bowl. Chop the shrimp and add to the bowl. Stir gently to combine the seafood with the citrus juice. Cover and allow to sit for 2 hours in the refrigerator. Add the cucumbers, red onions, cilantro, parsley, tomatoes and cl to the seafood and mix well. Add the olive oil and salt and pepper to taste. Mix again and allow to sit in the refrigerator for an additional 1 1/2 hours before serving. Serve chilled, with corn tortilla chips. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 52577,"Pecan Crusted Trout 1 cup lightly toasted pecans, chopped 1 1/2 cups bread crumbs 4 tablespoons chopped parsley leaves 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 tablespoon chopped rosemary leaves 4 trout fillets 4 ounces unsalted butter, room temperature Horseradish Cream, recipe follows 1 head watercress lettuce, bottoms removed 1/2 apple, cored and sliced into 1/2 moons 1/4 pound fresh horseradish root, peeled, coarsely grated 4 tablespoons cider vinegar 2 tablespoons lemon juice 1 tablespoon minced shallots 1/2 teaspoon ground fennel seed 1 tablespoon salt 1/4 tablespoon fresh ground black pepper 4 tablespoons apple cider 4 tablespoons olive oil 2 teaspoons toasted walnut oil 1 cup reduced heavy cream, 3 cups reduced to 1 cup 3 tablespoons jarred horseradish, strained 2 tablespoons sour cream 3 lemons, zested 1 tablespoon lemon juice Instructions: To make the pecan crusted trout: Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet. Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky. To make the watercress salad and apple cider vinaigrette: In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette. Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette. To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52578,"Roasted Salmon with Sweet Potatoes and Broccolini 2 sweet potatoes 4 cups roughly chopped trimmed broccolini (bottom 1 inch of stems trimmed) 1 red onion, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling 1 teaspoon herbes de provence
Kosher salt and freshly ground black pepper
4 skinless salmon fillets, about 6 ounces each
2 tablespoons white wine
1 lemon, juiced
1/2 cup sliced scallions Fresh cilantro leaves, for garnish
Instructions: Line a sheet pan with aluminum foil and place in the oven. Preheat the oven to 400 degrees F. Microwave the sweet potatoes on high for about 2 minutes. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges). Toss the sweet potatoes with the broccolini, red onion, olive oil and herbes de provence in a bowl. Season with salt and pepper. Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast until the fish is cooked and the vegetables are browned and crispy, 12 to 15 minutes. Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52579,"Seafood Stew with Garlic Rouille Croutons 3 tablespoons/45ml olive oil 1 carrot, chopped 1 celery rib, chopped 1 fennel bulb, chopped 1 garlic bulb, halved horizontally 1 leek, chopped 1 onion, chopped 3 tablespoons/45ml ketchup 3 sprigs fresh rosemary 3 sprigs fresh thyme Shells of 4 crab legs (reserve the meat for the stew, below) Shells of 2 lobsters (reserve the meat for the stew, below) 1 tablespoon/15ml peppercorns 1 tablespoon/15ml cold butter Salt and freshly ground black pepper 2 tablespoons/30ml olive oil 2 leeks, cut into chunks 12 shiitake mushrooms, stemmed 4 red bell peppers, roasted, peeled and sliced Salt and freshly ground black pepper
1 cup/250ml frozen peas 6 to 8 slices country bread 3 cloves garlic, chopped 1/2 red cl pepper, seeded and chopped 1 egg yolk
1 cup/250ml olive oil, plus more for the pan Salt and freshly ground black pepper
1 pound/500g clams 8 ounces /225g mussels 8 ounces/225g rock shrimp Meat from 2 lobsters Meat from 4 crab legs Olive oil, for drizzling 4 to 6 sea scallops on the shell Fresh chervil Instructions: For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper. For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm. For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, cl and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside. For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52580,"Grandma Nancy's Stuffed Mushrooms 6 large button mushrooms 1 link hot Italian sausage (meat taken out of casing) 3/4 cup seasoned Italian bread crumbs 3/4 cup grated Pecorino Romano 1/4 cup grated Parmigiano Reggiano 1 tablespoon garlic powder 1/2 teaspoon freshly ground black pepper 1 tablespoon dried parsley 1/4 cup extra-virgin olive oil plus more for drizzling 1/4 cup shredded mozzarella Instructions: Preheat oven to 375 degrees F. Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom. In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil. Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52581,"Grilled Salmon Steaks and Summer Beans 4 salmon steaks (about 3/4 inch thick; 6 to 8 ounces each) Kosher salt and freshly ground pepper 2 tablespoons paprika 1 tablespoon packed light brown sugar 2 teaspoons ground cumin 2 teaspoons garlic powder 5 tablespoons sliced almonds 1/2 cup jarred roasted red peppers 2 tablespoons sherry vinegar 1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for the grill 1 1/2 pounds green and yellow wax beans, trimmed 1 cup fresh basil Instructions: Preheat a grill to medium high. Season the salmon with salt and pepper. Combine the paprika, brown sugar, cumin and garlic powder in a small bowl. Rub the spice mix all over the salmon and set aside. Toast the almonds in a small skillet over medium heat, swirling the skillet, 4 to 6 minutes. Transfer to a plate. Combine 1/4 cup toasted almonds, the roasted red peppers, vinegar and 1 tablespoon water in a blender. Puree until mostly smooth. With the machine running, slowly add 1/4 cup olive oil and puree until smooth; season with salt and pepper. Oil the grill grates. Toss the beans with the remaining 2 teaspoons olive oil; season with salt and pepper. Put in a grill basket and grill, tossing occasionally, until charred and tender, 8 to 10 minutes. Rub the salmon with olive oil and grill until well-marked, 3 to 4 minutes per side for medium doneness. Toss the beans with the basil and divide among plates. Sprinkle with the remaining almonds. Add the salmon to the plates and top with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52582,"Chicken Ravioli 2 boneless chicken breast halves (about 8 ounces), cut into chunks 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup heavy cream 2 cups chicken stock, simmered several minutes and seasoned to taste Instructions: Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 52583,"Raspberry Rose Scones 1 (20-ounce) package biscuit mix 1/4 cup rose water
2 (15-ounce) cans red raspberries, drained (reserve both liquid and raspberries) 1 cup raspberry liquid (from canned raspberries) 1 1/2 cups fresh raspberries 2 tablespoons sugar Lemon Cream Cheese Spread, recipe follows 1/3 cup lemon curd 16 ounces cream cheese, softened 1 teaspoon rose water Instructions: Preheat oven 375 degrees F. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread. Whip all ingredients together and chill in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 52584,"Kids'-Menu Burgers 1 cup frozen crinkle-cut french fries 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill
4 slices American cheese 4 hamburger buns, split Ketchup, for spreading Instructions: Preheat a grill to medium high. Prepare the french fries as the label directs; keep warm.
Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
Spread the bun bottoms with ketchup and top with the burger patties and french fries. Cover with the bun tops.
","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 52585,"V-Tol Veal Ham and Egg Pie 1 cup water 3/4 cup lard 4 cups flour, sifted 1 heaping teaspoon salt 1 1/2 pounds veal fillet, cut into 1-inch cubes 1 pound leg ham (1 slice), cut into 1- inch cubes 1/2 teaspoon chopped parsley 1 teaspoon mixed herbs 1 tablespoon gelatin 2 tablespoons sherry 5 hardboiled eggs, ends trimmed off Instructions: To make hot water paste, place water on heat, add lard, and bring to a boil. Mix the sifted flour with salt. Add water and lard to flour and stir until paste comes away from the edges of the bowl. Work quickly while paste is still hot. Place on board and knead until smooth. Cover meat with water and add parsley and mixed herbs. Cook 30 minutes. Remove meat from stock and reduce stock to 2 cups. Add gelatin and sherry to stock and allow to cool. Preheat oven to 400 degrees F. Roll out pastry to approximately 3/16-inch thick. Cut into shapes to fit sides, base and ends of a rectangular tin. Allow 1/2-inch shrinkage in length and width. Line sides of tin first and then drop in piece cut to fit base and press edges together. Make sure that sides are long enough to just come over rim of tin. Fill pastry case by placing a neat layer of meat in the bottom. Place whole eggs down center of mold and cover with the rest of the meat. Cover with pastry cut to fit top and crimp together using the back of a spoon. Brush with egg wash and make three steam holes in the pie. Cook for 1 hour and 20 minutes. Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed. Allow stock to settle and top up several times. Refrigerate. Accompany with green salad and decorate with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52586,"Baked Apple Cranberry Stuffing 3 tablespoons butter 4 stalks celery, sliced (about 2 cups) 1 large onion, chopped (about 1 cup) 2? cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 1 medium Granny Smith apple, chopped 1 cup sweetened dried cranberries 1 package (12 ounces) Pepperidge Farm? Herb Seasoned Cubed Stuffing Instructions: 1.Heat the oven to 350F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 52587,"Turnip Greens and Potatoes with Dressing 1/3 cup extra virgin olive oil 2 tablespoons sherry vinegar Juice of 1/2 lemon 2 cloves garlic, pureed with salt 1/2 teaspoon paprika Salt and freshly ground black pepper 1 pound new or red waxy potatoes, scrubbed clean 1 tablespoon olive oil 1 pound turnip green leaves, washed Instructions: In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.
Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.
Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52588,"Peach and Raspberry Almond Swirls 4 cups plain yogurt 1/4 cup sliced almonds, toasted 1/4 cup good honey 1 1/2 teaspoons pure vanilla extract 2 teaspoons grated orange zest 1/2 to 1 cup peach nectar 1/4 cup raisins 1 peach, peeled and diced 1/2 pint fresh raspberries Instructions: Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight. Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency. Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries. ","[Chardonnay, Moscato, Gewrztraminer, Cava]" 52589,"Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks 1 tablespoons olive oil 2 shallots, chopped 4 cloves garlic, chopped 6 sprigs fresh thyme 2 sprigs fresh marjoram 1 bay leaf 2 cloves 1 juniper berry 1 bottle dry red wine 1 cup demi glace (thickened concentrated enhanced stock), divided 2-ounces butter Kosher salt and freshly ground black pepper, to taste 1 (1-pound) New York strip steak, cut in half, fat trimmed 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper, to taste 2 (5-ounce) pieces Chilean sea bass 1 Idaho potato, peeled, cut into a rectangle, sliced thin lengthwise on a mandolin, and held in a bowl of room temperature water 4 tablespoons, butter, divided Kernels from 1 ear white corn 3 shallots, sliced thin 2 cups cremini mushrooms, washed, halved 4 tablespoons sherry vinegar Kosher salt and freshly ground black pepper, to taste 4 tablespoons butter 3 leeks, halved, washed, and sliced into 1/2-inch pieces 1 shallot, sliced thin Kosher salt and freshly ground black pepper, to taste 1/4 cup white wine 1/4 cup chicken stock 1/4 cup heavy cream Instructions: For the sauce:
Heat the olive oil in a large skillet over medium-low heat. Add the shallots and garlic to the pan and sweat them for 1 minute. Throw in the thyme, marjoram, bay leaf, cloves, and juniper berry and sweat for 1 minute. Add the red wine and let the mixture simmer until the wine is mostly cooked off and the sauce starts to thicken slightly, about 20 to 25 minutes. Stir in 1/2 cup of the demi glace, cook for 1 minute, then taste. If the sauce needs a little more richness, add more demi glace until it tastes evenly rich and smooth. Stir in the butter until it is just melted. Taste the sauce again and season with salt, and pepper, if necessary.
For the steak and turf:
Preheat the oven to 400 degrees F. Preheat a grill or cast iron pan over high heat.
Remove the steak from the refrigerator 30 minutes before cooking so the meat is at room temperature. This helps the meat to cook evenly. Coat the steak in 2 tablespoons olive oil. Season the steak with salt, and pepper. Sear the steak on both sides, about 2 minutes per side, until browned. Transfer the steak to the oven for 10 to 12 minutes. Remove from the oven and let rest before slicing. While the steak is in the oven, season the fish well with salt and pepper. Wrap thin slices of potato around each piece of fish, overlapping slightly. Do this with each slice overlapping the last by 1/4-inch until the fish is wrapped. Heat a nonstick pan over medium heat and add 1 tablespoon olive oil. Season the potato-wrapped fish with salt and pepper and add the fish to the pan with the potato overlap facing down. This will help seal the potatoes on the fish. Cook each side until the potato is crispy and fish is cooked through. Transfer the cooked fish to a paper towel. Keep warm.
For the mushrooms:
Melt 1 tablespoon butter in a large skillet over medium heat. Add the corn to the pan and cook until lightly browned. Remove the corn from the pan to a bowl. Add another 1 tablespoon of butter and then stir in the shallots. Cook the shallots until softened, about 5 minutes. Remove the shallots to the bowl with the corn. Add in the remaining 2 tablespoons butter and raise the heat to medium-high. Add the mushrooms and cook until they start to brown, but are still firm. Add the sherry vinegar and stir. Simmer until reduced down and almost cooked out. Add the corn and shallots back into the pan. Stir to combine. Season the mushrooms with salt and pepper. Keep warm.
For the leeks:
In a large, deep saute pan over medium heat, melt the butter. Add the leeks and shallots and sweat the leeks and shallots for 3 minutes, stirring occasionally. Season the mixture with salt and pepper. Add the wine and bring to a simmer and let the wine cook all the way down until it is almost cooked out. Add the stock and repeat the reduction process. Add the cream and reduce the heat to medium-low and let simmer until the leeks and shallots are tender and the sauce begins to thicken. Season the mixture with salt, and pepper again, if needed.
To plate:
Slice the steak into thin slices. Make a bed of mushrooms on each plate. Top with slices of steak and a piece of fish. Spoon the leeks on the side. Top the steak and fish with the red wine sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 52590,"Butterscotch Pudding 1 1/2 cups packed brown sugar, light or dark 1/4 cup cornstarch
1/2 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
2 tablespoons butter
1/2 cup salted caramel sauce, for serving Sea salt flakes, for serving Unsweetened whipped cream, for serving Instructions: Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine. Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold. Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 52591,"White Lily Savory Tart \Pissaladiere
2 cups White Lily flour 1 1/2 teaspoons kosher salt 6 ounces (1 1/2 sticks) unsalted butter, chilled and cut into 1-inch cubes 4 to 5 tablespoons whole milk, cold 2 tablespoons extra-virgin olive oil 4 large yellow onions, cut in 1/2 through the root and sliced into 1/8-inch-thick slices Kosher salt Freshly ground pepper 2 to 4 tablespoons dry sherry, optional 3 anchovies, packed in salt and rinsed in cool water, broken into 1/4-inch pieces 25 to 30 red or yellow cherry tomatoes, tossed in 1 teaspoon olive oil 25 to 30 assorted pitted black olives (Saracene, Kalamata, or Nicoise) 8 to 10 whole thyme sprigs Instructions: To prepare the dough: In the bowl of a food processor fitted with the steel blade, or, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour and salt and pulse or mix on low to incorporate. Add the butter and pulse a few times or mix on low, until it is the consistency of a fine meal. Add the milk and pulse or mix on low until the dough barely comes together.
Turn the dough out onto a lightly floured work surface. Dip the heel of your hand in flour and, working with small sections, smear the dough away from you to blend it together. When the dough has been all smeared out, using a metal scraper or spatula, scrape and gather it together and knead a few times to gather into a ball. Flatten into a disc, and wrap in plastic to chill until firm, about 1 to 2 hours or overnight.
In a large saucepan, over low heat, combine the olive oil, onions, salt, and pepper. Add 1/2 of the sherry and cook slowly for about 45 minutes to an hour until caramelized, stirring occasionally. Stir in another tablespoon of sherry, to taste, and set aside to cool.
On a lightly floured surface, roll the dough out to a circle, 1/8-thick, flouring the surface of the dough as necessary. Line the tart ring with the dough and chill until firm, about 30 minutes.
Remove the oven rack from the oven and place the baking stone directly on the floor of the oven. If you don't have a baking stone, you'll still need to remove the rack and place the tart on a baking sheet directly on the floor of the oven. Preheat the oven to 375 degrees F. at least one hour before baking to warm up the baking stone.
Evenly distribute the onions over the dough. Cover the tart loosely with foil, taking care that the foil doesn't touch the tomatoes.
Bake for 1 1/2 hours. About 30 minutes before the tart is done, remove it from the oven and lift off the foil. Evenly distribute the olives, anchovies and thyme sprigs on top, and return the tart to the oven to finish baking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52592,"Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa 1 cup tomato, diced and seeded 1 cup fennel, finely diced 1 red bell pepper, finely diced 1/2 cup red onion, finely diced 1/2 cup kalamata olives, sliced 1/4 cup capers, drained, rinsed and squeezed dry 1 teaspoon garlic, minced 1/2 lemon, pulp and rind, seeded and chopped 2 tablespoons fresh parsley leaves, chopped 1/4 cup fresh basil leaves, chopped 3 tablespoons red wine vinegar 1 orange, zest minced, juiced 1/4 cup plus 2 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 whole sea bass (about 5 pounds), scaled and cleaned with head and tail intact Salt and freshly ground pepper 1/2 red onion, sliced into thin rings 1 lime, cut into thin rounds 3 sprigs fresh rosemary 2 cloves garlic, thinly sliced Dried rosemary branches for roasting (optional) 2 tablespoons olive oil Instructions: Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52593,"Spanish Seafood Salad 1 1/2 pounds large shrimp (21/24), shelled and deveined 1 1/2 pounds baby squid bodies and tentacles, cleaned Canola oil, for brushing Kosher salt and freshly ground black pepper 1 pound Dungeness crab meat, picked over 8 piquillo peppers, drained and thinly sliced 1 large stalk celery, finely diced, plus leaves for garnish 1 small red onion, halved and thinly sliced 1 cup pitted Spanish green olives, halved 1/2 cup thinly sliced cornichon 1/2 cup chopped fresh parsley 1/4 cup white wine vinegar 1/2 cup Spanish extra-virgin olive oil Zest and juice of 1 lemon Instructions: Heat a charcoal or gas grill to high for direct grilling. Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles. Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 52594,"Coyote Quesadilla 1 (6-ounce) boneless, skinless chicken breast 1 tablespoon Blackening Spice, recipe follows 1 tablespoon vegetable oil 6 ounces canned refried beans 3/4 cup shredded mozzarella cheese 3/4 cup shredded pepper jack cheese 2 tablespoons chopped green onion 1 tablespoon finely chopped cilantro leaves 1 Roma tomato, diced 3 large flour tortillas Black Bean Salsa, recipe follows Chipotle Ranch Dressing, recipe follows 1 tablespoon granulated garlic 1 tablespoon freshly crack black pepper 2 teaspoons granulated onion 2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon paprika 1/2 tablespoon salt 1 (15-ounce) can black beans, rinsed, drained 1 (15-ounce) can low-sodium corn kernels, drained 1 Roma tomato, seeded, small dice 2 tablespoons peeled and finely diced carrots 2 tablespoons finely chopped green onion 2 tablespoons finely diced red onion 2 tablespoons finely diced red bell pepper 1 tablespoon finely chopped cilantro leaves 1 teaspoon grated lime zest 1 tablespoon freshly squeezed lime juice 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1/2 teaspoon freshly cracked black pepper 1 cup ranch dressing, store-bought 1/4 cup sour cream 2 tablespoons chipotle peppers Instructions: Preheat the oven to 425 degrees F. Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm. Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly. Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack). Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened chicken, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing. Combine all of the ingredients in a small bowl. Store in an airtight container. Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes. Process all of the ingredients in a blender until smooth. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 52595,"Green Salad and Napa Wine Vinaigrette 3 tablespoons sparkling wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon whole grain mustard 1/2 teaspoon minced garlic 1 extra-large egg yolk, at room temperature 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Baby salad greens for 6 to 8 Instructions: In a 2-cup glass measuring cup, whisk together the vinegar, Dijon mustard, whole grain mustard, garlic, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette. When ready to serve, place the salad greens in a bowl and pour on enough vinaigrette to moisten. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52596,"Paella Fritters 30 ounces roasted red peppers 13 1/2 ounces toasted, sliced almonds 12 ounces olive oil blend 6 ounces red wine vinegar 3 ounces whole green onions 1 1/2 ounces garlic cloves 1 1/2 ounces fresh parsley 6 tablespoons kosher salt 1 1/2 tablespoons ground black pepper 17.5 ounces small-diced Spanish chorizo 28 ounces diced yellow onion 4 tablespoons minced garlic Olive oil, for cooking 2 teaspoons smoked Spanish paprika 35 ounces white rice 2 teaspoons saffron 11 cups chicken stock, hot 14 ounces canned crushed tomatoes, drained 4 teaspoons kosher salt 28 ounces small-diced cooked chicken thighs 14 ounces thawed peas 3 tablespoons lemon zest 3 tablespoons chopped green onions 12 ounces manchego cheese, grated 2 eggs 18 ounces self-rising flour 17 ounces cornmeal 14 ounces cornstarch 8 1/2 ounces panko 2 ounces kosher salt 1/4 ounce ground black pepper 1/4 ounce cayenne pepper 1/4 ounce garlic powder Pinch dried oregano 1 cup milk Vegetable oil, for frying 1 cup arugula Instructions: For the romesco sauce: Blend roasted red peppers, almonds, olive oil, vinegar, green onions, garlic, parsley, salt and pepper in a food processor until smooth. For the rice: Lightly brown chorizo in a small pan. Brown onions and garlic in olive oil in a large pan on high heat. Add smoked Spanish paprika and cook until fragrant. Add white rice and gently stir to coat, then add saffron, chicken stock, tomatoes and salt. Simmer, covered, on low heat, until rice is cooked, about 15 minutes. Remove from heat and let sit for 10 minutes, then fold in the chorizo, chicken, peas, lemon zest, green onions and manchego cheese. For the fritters: Mix rice with 1 beaten egg, then press down tightly. Combine flour, cornmeal, cornstarch, panko, salt, black pepper, cayenne pepper, garlic powder and dried oregano in a bowl. Stir together milk with remaining beaten egg. Scoop the rice into balls and toss in egg wash, then finish in the dry mixture. Bring oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer. Fry the fritters until golden brown, 3 to 5 minutes. Plate the fritters on top of arugula and top with romesco sauce.
","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 52597,"Cookie Coated Chocolate Strawberries 8 chocolate creme-filled sandwich cookies, finely crushed 5 ounces white chocolate chips
1 tablespoon coconut oil (refined or unrefined will work; unrefined will give you a hint of coconut flavor)
1 pound strawberries, washed and dried very well
Instructions: Line a sheet pan with parchment paper and set aside. Place the cookies in a shallow bowl. Melt the chocolate and coconut oil together in a double boiler or in the microwave in a microwavable bowl, microwaving for 30-second increments and stirring after each until smooth. Dip the strawberries into the chocolate as far up to the stems as you can go, then let any excess drip off, and scrape off one of the sides of each. Roll the strawberries in the crushed cookies and place on the parchment paper, scraped-sides down. Enjoy immediately, or refrigerate until ready to serve.
","[Chardonnay, Moscato, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced" 52598,"Rhubarb Almond Galette with Strawberry Whipped Cream 1 1/2 sticks unsalted butter, frozen 1 1/2 cups all-purpose flour, plus extra for rolling
2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/4 cup plus 2 to 4 tablespoons ice water
1 pound rhubarb, trimmed and sliced 1/2-inch thick (about 9 stalks) 1/2 cup granulated sugar
Pinch kosher salt
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3 ounces almond paste
1 tablespoon almond flour, optional
1 large egg, beaten
1 tablespoon turbinado sugar
1 tablespoon sliced almonds
1/3 cup freeze-dried strawberries 1 cup heavy whipping cream
1/4 cup confectioners\u2019 sugar
Instructions: For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer. Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners\u2019 sugar and process until medium-stiff peaks form, 1 to 2 minutes.
Serve the galette with the Strawberry Whipped Cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52599,"Spicy Chocolate Tart 1 cup unbleached all-purpose flour 2 tablespoons cocoa powder 1/4 cup sugar 1 pinch salt 1/2 teaspoon baking powder 4 tablespoons unsalted butter 1 large egg 1/3 cup water 1/3 cup sugar 1/2 stick unsalted butter 6 ounces semisweet chocolate 3 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Instructions: For the dough: Place flour in a mixing bowl and sift the cocoa powder over it. Stir in the sugar, salt and baking powder. Rub in the butter finely, leaving the mixture cool and powdery. Beat the egg and stir it into the dough. Press the dough together and wrap and chill it. Preheat oven to 350 degrees and set rack in the lower third of oven. On a floured surface, roll the dough and line a buttered 10-inch tart pan. Set aside while preparing filling. In a saucepan, over medium heat, bring sugar and water to a boil. Add butter and continue heating to melt butter. Off heat whisk in finely cut chocolate. Whisk eggs with spices, then whisk in chocolate mixture. Pour into tart shell. Bake for about 30 minutes, until well risen and firm. Cool on a rack. Unmold tart and serve with sweetened whipped cream. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 52600,"Bohemian Dumplings 2 cups instant flour 1 cup milk 2 egg yolks Salt 2 cups diced stale white bread 4 tablespoons butter 1/3 cup melted room temperature goose fat 2 egg whites Instructions: Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough. Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough. Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices. Recommended drink: Lager ","[Riesling, Gewrztraminer, Pinot Grigio, Prosecco]" 52601,"Watermelon Mezcal Pops 3 1/2 cups diced seedless watermelon (about 1/2-inch dice) 1/3 cup mezcal
2 tablespoons fresh lime juice
2 tablespoons superfine sugar
Instructions: Blend the watermelon, mezcal, lime juice and sugar in a blender on high until very smooth and thoroughly combined, about 1 minute. Give the mixture a good stir with a large spoon or rubber spatula to make sure most of the foam has subsided, then pour into six 4-ounce ice-pop molds. Freeze until solid, at least 8 hours and preferably overnight. The ice pops will keep in the freezer up to 2 weeks. Right before serving, run them under hot water for 5 to 10 seconds to make them easier to unmold.
","[Tequila, Cava, Sauvignon Blanc, Ros]" 52602,"Shortcut Chicken Chili 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 yellow or orange bell pepper, chopped Kosher salt and freshly ground pepper 1 medium sweet potato, peeled and grated on the large holes of a box grater 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 26-ounce box chopped or crushed tomatoes (about 3 cups) 1 16-ounce can chili beans in sauce 3 cups shredded rotisserie chicken 1/2 cup chopped fresh cilantro Tortilla chips, shredded cheddar cheese and/or chopped scallions, for topping Instructions: Heat the olive oil in a Dutch oven or wide pot over medium-high heat. Add the onion, bell pepper, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the sweet potato, garlic, chili powder and cumin and cook until combined, about 3 minutes. Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 52603,"Lemon Grass Gravlax 1 (2 pound) salmon fillet, skin on 1 ounce gin 1 ounce tequila 2 ounces fresh lemon juice 5 ounces sugar 5 ounces salt 7 ounces cracked black pepper 3 ounces coriander seed, cracked 2 lemon grass stalks, halved lengthwise 1 ounce chopped dill 1 ounce chopped fresh cilantro Suggested servings: with mixed green salad, on toasted brioche, or on sticky rice patties. Instructions: Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product. Mix gin, tequila, lemon juice, and brush on fish. Mix sugar, salt, pepper, and coriander seed and spread evenly on fish. Place lemon grass on fish. Combine dill and fresh cilantro and spread evenly on fish. Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices) Place pan on top of fish with 2 to 3 pounds of weight. Cure under refrigeration for 3 days remove cheesecloth and scrape off the cure. Slice thinly keeping knife at a 30-degree angle. Best served with mixed green salad, on toasted brioche, on sticky rice patties. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52604,"Game Day Hot Sweet Popcorn 3 tablespoons light brown sugar 2 tablespoons canola oil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup popcorn kernels Instructions: Combine the sugar, 1 tablespoon of the oil, the salt and pepper in a small bowl; set aside.
Combine the remaining 1 tablespoon oil and the popcorn kernels in a large pot set over medium-high heat. Cover and shake the pan occasionally until the popping stops, 4 to 5 minutes. Transfer the popcorn to a bowl.
Add the sugar mixture to the hot pot, reduce the heat to medium and cook, stirring, until the mixture become nearly liquid, about 1 minute. Remove the pot from the heat, stir the popcorn back in, and toss until the popcorn is evenly coated, about 2 minutes, then serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 52605,"Zucchini al Formaggio 4 medium zucchini, sliced 1/4-inch thick 2 tablespoons olive oil 2 tablespoons unsalted butter, room temperature 1 teaspoon Italian seasoning (recommended: McCormick) 1/2 cup grated Parmesan (recommended: DiGiorno), plus shaved Parmesan, for garnish 2 tablespoons finely chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Heat a large saute pan with olive oil over high heat. Add zucchini slices and saute for 5 minutes until slightly brown and tender. Add remaining ingredients, except shaved Parmesan, and toss to combine. Remove to serving bowl with slotted spoon. Top with shaved Parmesan and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 52606,"Spaghetti with Grape Tomato-Herb Sauce Kosher salt and freshly ground black pepper 1 pound spaghetti 4 cups halved grape tomatoes 2 cups chopped mixed herbs, such as parsley, basil, dill, cilantro, chives, or scallions 3 tablespoons extra-virgin olive oil Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain. Stir the tomatoes, herbs, oil, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Stir in the pasta and 3/4 cup reserved pasta cooking water, adjust seasoning with salt and pepper and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 52607,"Smoked Hummus 1 head garlic 3/4 cup plus 1 teaspoon olive oil, plus more for drizzling Three 14-ounce cans chickpeas, drained and rinsed 3 lemons, sliced in half 1 cup tahini 1 tablespoon kosher salt 1/4 teaspoon ground cumin 1 1/2 cups water 2 tablespoons chopped jarred roasted red pepper 1/2 teaspoon paprika 1 tablespoon fresh chopped parsley, optional Seasoned pita chips, for serving, recipe follows One 18-ounce bag plain pita chips 2 tablespoons olive oil 1 tablespoon paprika 2 teaspoons garlic salt Instructions: Set up a smoke box or foil pan with 1 cup of wood chips. Place under the grill grates of a gas grill on top of a burner. Preheat the grill to 300 degrees F with the direct heat under the pan with the wood chips. Slice a little off the top of the head of garlic to expose the top of the cloves. Drizzle the cloves with 1 teaspoon of the olive oil and wrap it in foil. Place the chickpeas into a colander that is entirely metal. Cover the colander with foil. Place both the chickpeas and garlic on the cool side of the grill. Close the grill and let the chickpeas smoke for 30 minutes and the garlic cook for 1 hour, until the cloves are soft. Remove the chickpeas and let cool while the garlic finishes cooking. About 10 minutes before the garlic is done, place the lemon halves, cut-side down, on the grill over direct heat and grill until slightly charred and grill marked, 8 to 10 minutes. Let cool and then squeeze the juice from the lemons through a strainer into a bowl. When the garlic is done, let cool for about 10 minutes and then unwrap from the foil and squeeze the garlic head over a small bowl to remove the softened cloves. Combine the cooled, smoked chickpeas, roasted garlic, tahini, salt, cumin, juice from the grilled lemons and water in a food processor. Blend for 2 minutes, and then drizzle in the remaining 3/4 cup olive oil. Continue to blend until completely smooth, 3 to 4 minutes. If the hummus is too thick, add some more water to achieve desired consistency. Transfer the hummus to serving bowl and garnish with chopped roasted red peppers, paprika, parsley if using and a drizzle of olive oil. Serve with seasoned pita chips on the side.
Add the pita chips to a large bowl. Drizzle with the olive oil and toss to coat. Combine the paprika and garlic salt in a small bowl. Sprinkle over the pita chips and toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52608,"Sausage Worms 1 tablespoon plus 1 teaspoon unsalted butter 9 links refrigerated fully cooked chicken breakfast sausages (from two 7.5-ounce packages), quartered lengthwise 1 tablespoon apple cider vinegar 1 tablespoon packed light brown sugar Instructions: Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the sausage pieces in a single layer and cook, tossing occasionally, until lightly browned and beginning to curl, about 5 minutes. Stir the vinegar and brown sugar in a small bowl. Add to the skillet along with the remaining 1 teaspoon butter. Cook, stirring, until the brown sugar caramelizes on the sausages and the vinegar and butter create a light glaze, 2 to 3 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52609,"Grilled Pound Cake Sundaes with Raspberry Topping 3 sticks unsalted butter, room temperature, divided 3 cups sugar 6 large eggs, room temperature 1 teaspoon vanilla extract 1 teaspoon lemon extract 3 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream Ice cream Toppings such as chocolate candies, crumbled chocolate sandwich cookies, toasted nuts Chocolate syrup Raspberry Topping, recipe follows 3 cups raspberries 1 tablespoon lemon juice 6 tablespoons sugar 2 tablespoons raspberry jelly Instructions: Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack. Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping. Combine all ingredients in pot and let simmer until thickened. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 52610,"Peanut Butter Slices 3 cups peanut butter 6 to 9 slices bread
Honey or sprinkles, for serving Instructions: Tear off a large piece of parchment paper. Spread the peanut butter across one half of the paper. Fold over the other half of the paper. With a rolling pin, gently roll the peanut butter to about 1/4-inch thickness. Freeze until solid, at least 3 hours. Using kitchen shears, cut the parchment paper into squares. Remove the parchment paper and place the peanut butter squares on top of the slices of bread. As the peanut butter softens, you can add honey, sprinkles or whatever you like as a sandwich topper! ","[Chardonnay, Riesling, Gewrztraminer]" 52611,"Tuscan Turkey Roulade Good olive oil 1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine
Instructions: Preheat the oven to 350 degrees F. Place a rack in a large roasting pan. Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool. Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade. Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52612,"Pressed Peanut Butter Cookies 1 1/3 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup firmly-packed light brown sugar 3/4 cup smooth peanut butter 1 large egg, beaten Nonstick cooking spray Chocolate Ganache, recipe follows Royal Icing, recipe follows Assorted colored sanding sugars
Instructions:

1. Whisk the flour, baking powder and salt together into a medium bowl. Beat the butter and sugar together in the bowl of an electric mixer on medium-high speed until light and fluffy, about 8 minutes. Beat in the peanut butter and egg. Turn the mixer to low and slowly add the flour mixture to make a smooth dough. Scrape the dough onto a piece of plastic wrap, flatten into a disk, wrap and refrigerate until firm, about 2 hours.
2. Position an oven rack in the center of the oven and preheat to 325F. Spray the pressed cookie sheet molds with nonstick spray. Press the dough evenly into the molds; the molds should be three-quarters full.
3. Bake until the edges are golden, about 9 minutes. Remove from the oven and let the cookies remain in the molds for 5 minutes before turning them out onto a cooling rack. Repeat with the remaining dough.
4. Decorate the cookies as desired with Chocolate Ganache, Royal Icing and sanding sugars. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52613,"CUBAN PASTELITO de GUAYABA 2 (16-ounce) cans Guava shells in syrup 4 ounces water, plus more as needed for moisture 12 ounces unsweetened butter or lard 1/2 teaspoon salt 1 pound all-purpose flour 1 egg, beaten with 1 ounce of water 1 ounce simple syrup (equal amount water and sugar, heated until sugar dissolves) Instructions: In a blender or food processor, add all guava shells and half the syrup from one can. Process until it reaches a smooth consistency. Put puree in a medium saucepan and cook at low heat until reduced to a very thick consistency. Let guava cool and then fill into pastry bag. In a medium mixing bowl, add 4 ounces of water, 2 ounces of butter, and salt and mix until smooth. Then add flour and work well until all ingredients are incorporated. Continue to add water, a little at a time, working the dough until a medium-hard consistency is reached. Form dough into a ball and let rest for 15 minutes. Roll the dough into a flat square, about 1/2-inch thick. Place the remaining butter in the middle of square and pat down by hand to form a square about one-half the size of the dough square. Fold over the 4 corners of the dough, 1 at a time, overlapping each other so that a sealed envelope is formed enclosing the butter. Dust with flour and roll out to form a rectangle about 1/4-inch thick. Now fold 1/3 of the rectangle dough towards the middle and the remaining 1/3 over those 2. Let dough rest for 15 minutes. Now repeat process above of rolling out and folding in 3, 2 more times, resting 15 minutes between each. Preheat the oven to 350 degrees F. Roll out a final time into a rectangle and fold 1/4of the dough on each side to the middle and then fold 1 more time down the middle to form 4 flaps in the fold. Let rest for 15 minutes. Roll out to a rectangle to about 1/8-inch thick. With a knife, cut the flattened dough into a 4-inch wide strip by length of your baking sheet. Lay strip on sheet pan lined with waxed paper and put filling lengthwise in the middle in continuous stream about 3/4-inch in diameter. Spray edges of strips with water and cover with another 4-inch strip of dough the same size as bottom. Press the edges together by hand very softly all the way around. Brush top with egg wash and bake for 35 minutes. Remove from oven and brush with a simple syrup over the top and bake for another 5 to 7 minutes. Remove from oven and cut crosswise into 16 pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52614,"Thai Red Curry 2 red bell peppers, julienned
   1 bulb fennel, julienned
   1 yellow onion, julienned
   2 ounces olive oil
   1 cup Thai-style red curry paste 12 cups coconut milk
   2 cup shrimp stock or chicken or vegetable stock 1 cup bamboo shoots
   1/2 cup fish sauce
   1/4 cup fresh squeezed lime juice
   1/4 cup granulated sugar
   1 pound lump crabmeat
   1 cup fresh Thai basil leaves
   1/2 cup fresh cilantro leaves
   1/2 cup fresh mint leaves
   3 kaffir lime leaves, julienned (if available)
   6 servings jasmine rice, steamed
   Instructions: Saute the bell peppers, fennel and onions in the olive oil in a large, heavy-bottomed braising pot until soft. Turn the heat to medium, add the curry paste and continue to saute for 4 minutes, being careful not to burn. Add the coconut milk, shrimp stock, bamboo shoots, fish sauce, lime juice and sugar. Stir together and simmer for 45 minutes over low heat. When ready to serve, stir in the crab, Thai basil, cilantro, mint and lime leaves to heat through. Serve with the rice in a large bowl. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 52615,"Grits and Roasted Vegetables With Hazelnut Butter 1/2 medium butternut squash, peeled and cut into 1/2-inch pieces 4 plum tomatoes, halved lengthwise 4 cloves garlic, smashed 4 sprigs fresh thyme 6 tablespoons extra-virgin olive oil Kosher salt 1 1/2 pounds mixed mushrooms, halved 1 cup old-fashioned grits 2 cups vegetable broth 1 1/2 cups milk 5 tablespoons unsalted butter Pinch of cayenne pepper 1/3 cup chopped hazelnuts 1 tablespoon light brown sugar 2 tablespoons cider vinegar 1/2 cup crumbled blue cheese, such as gorgonzola Instructions: Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes. Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme. Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat. Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 52616,"Homemade Flour Tortillas 1 1/2 cups all-purpose flour, plus more for kneading 1/2 cup whole wheat flour 2 teaspoons salt 1/4 cup lard, cold 1 tablespoon unsalted butter, cold 2/3 cup warm water, about 98 to 100 degrees F Instructions: In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms. Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour. Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat. Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper. Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable. Special equipment: tortilla press. ","[Rioja, Tempranillo, Garnacha, Barbera]" 52617,"Macaroni Salad with Grilled Shrimp 1/4 cup olive oil Juice from 1/2 lemon
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper 1 cup mayonnaise
1/4 cup sweet relish
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 pound elbow pasta, cooked according to box directions
1 stalk celery, diced
1 sweet onion, diced
1/2 green bell pepper, diced
1/4 cup finely chopped fresh parsley
Paprika, for sprinkling
Instructions: Preheat a grill pan or grill to medium-high heat. Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside. Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52618,"Healthy Chipotle Beer-and-Butter Shrimp Foil Pack 1 1/4 pounds peeled and deveined large shrimp 5 garlic cloves, smashed 2 teaspoons chipotle hot sauce, plus more to taste 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground coriander 3/4 teaspoon kosher salt 1/2 cup Mexican-style lager, such as Corona 2 tablespoons unsalted butter, cut into pieces 1 lime, halved
1/4 cup chopped fresh cilantro leaves 2 cups cooked white rice Instructions: Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly. Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Ros]" 52619,"Glazed Lavender Sugar Cookies 4 cups (512 grams) all-purpose flour, plus more for dusting 2 teaspoons dried culinary lavender, finely chopped or crushed in a mortar and pestle
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, softened
2/3 cup (135 grams) granulated sugar
2/3 cup (80 grams) powdered sugar
Zest from half of a lemon
2 large eggs
1 teaspoon vanilla extract
3 cups (360 grams) powdered sugar 1 cup (227 grams) unsalted butter, softened
Food coloring 2 cups (240 grams) powdered sugar 2 tablespoons (40 grams) corn syrup
2 1/2 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Food coloring, optional Instructions: For the cookies: In a medium bowl, combine the flour, lavender, baking powder and salt and set aside. In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer beat together the butter and both sugars until pale and fluffy, about 5 minutes. Beat in the lemon zest. Add the eggs, one at a time, beating after each, and then beat in the vanilla. Add the flour mixture to the butter mixture, mixing on low until blended. Turn the dough out onto the counter and divide into 2 large discs. Wrap each in plastic wrap and refrigerate for 1 hour up to 2 days. When ready to bake preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone mat. Working with 1 dough disc at a time, roll it out on a lightly floured surface to 1/2-inch-thick. Use a 3-inch round cookie cutter to cut out circles. Transfer to the prepared baking sheets spacing 1-inch apart. Gather and re-roll the scraps and cut out more circles. Bake until the cookies are just thinking about starting to turn brown, start checking at around 12 minutes. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
Meanwhile, for the buttercream: In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat together the powdered sugar and butter until smooth. Divide the buttercream amongst individual bowls (I suggest 5 or 6) and stir food coloring into each. Transfer to pastry bags fitted with tiny round or star tips.
For the glaze: Whisk together the powdered sugar, corn syrup, milk, vanilla, salt and a few drops of food coloring, if using, until very smooth. You're going for the consistency of a thick glue. If it's too thick-- add a couple more drops of milk and if it's too thin-- add a few spoonfuls of powdered sugar.
Assemble the cookies: Dip the tops of each cooled cookie into the glaze, letting any excess drip off, and then place on a wire rack to dry. After a few minutes, once they're mostly dry to the touch (completely dry isn't necessary) you can go ahead and pipe on buttercream decorations. Go the freehand route or use cookie cutters to press indentations into the glaze which can serve as an outline for your decorations. Let dry and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52620,"Nicoise Noodle Cake 2 3-ounce packages instant ramen noodles, seasoning packets discarded 3 tablespoons extra-virgin olive oil Kosher salt 1 bunch Swiss chard, leaves only, thinly sliced 1/2 cup fresh parsley, coarsely chopped 5 large eggs 1/4 cup coarsely grated Parmesan cheese Freshly ground pepper Instructions: Cover the noodles with hot tap water in a large bowl and soak, flipping once, for 7 minutes; they should pull apart without breaking. Drain in a strainer and shake to dry; pat with towels if needed. Return to the bowl and toss with 1 tablespoon olive oil and a pinch of salt. Add the chard and parsley to the bowl; toss, pulling apart the noodles. In a small bowl, beat the eggs with the parmesan cheese and salt and pepper to taste; add to the noodles and toss to coat. Heat the remaining 2 tablespoons oil in a 9-inch skillet with a lid over medium heat. Add the noodle mixture and press down with a spatula; cover and cook until the bottom is golden brown, about 8 minutes. Place a large plate over the pan; invert the cake onto the plate. Slide the cake back into the pan, cover and cook until golden on the other side, 5 to 10 minutes. Invert onto a plate, sprinkle with salt and cut into wedges. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 52621,"Citrus-Poached Snapper with Black Bean Salad 1 cup vegetable broth 1 orange, zested 1 tablespoon minced garlic 1 small onion, sliced 1 packet Baja Citrus Marinade (recommended: McCormick) 4 (4-ounce) red snapper fillets 1 (15-ounce) can low-sodium black beans, drained 3/4 cup prepared pico de gallo 1/2 cup diced tri-peppers 2 tablespoons Caesar dressing 2 tablespoons freshly chopped cilantro leaves Instructions: In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat. Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes. Carefully remove the snapper from skillet. For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52622,"The G-Bomb Chocolate Candy Bar 1 (24-ounce) bag chocolate chips 5 tablespoons vegetable oil 1 (24-ounce) bag pretzel sticks (recommended: Snyder Old Fashioned Dipping Sticks) 1 1/2 cups skinless hazelnuts 3 tablespoons powdered sugar 1 teaspoon vanilla extract Instructions: Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well. To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle. Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels. Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 52623,"Ben's Lobster Roll 3 tablespoons coarse sea salt 2 tablespoons seafood seasoning, such as Old Bay, plus more for garnish 1 tablespoon whole black peppercorns 5 cloves garlic, smashed 1 medium yellow onion, halved Four 1- to 1 1/2-pound lobsters Ice water, for chilling 1 tablespoon mayonnaise 4 tablespoons salted butter (1/2 stick) Splash dry white wine 4 top-loading hot dog buns, such as Pepperidge Farm Classic Top-Sliced Hot Dog Buns Instructions: Fill a stockpot with 1 to 2 inches of water and set over high heat. Add the sea salt, seafood seasoning, peppercorns, 4 of the garlic cloves and the onions. Once the water is boiling, add the lobsters. Cover the pot and steam the lobsters for 8 minutes (they won't be fully cooked yet). When finished, remove the lobsters and shock in ice water.
Carefully remove the lobster meat from the shells, saving the juices, and coarsely cut into large chunks. Toss with the mayonnaise and about 1 cup of reserved lobster juices (the mixture should have a wet, thin consistency). Reserve.
Melt the butter in a small saucepan over medium heat with the wine and remaining clove of garlic. Reserve and keep warm.
Line a large, flat griddle with foil and heat over medium heat. Arrange the lobster mixture on the foil and cook, stirring occasionally, until heated through, about 5 minutes.
Heat a large, flat grill pan or skillet over medium heat. Open the buns, brush the garlic butter on the insides and toast, buttered-side down, until golden brown, about 1 minute. Evenly divide the warm lobster meat between the rolls, brush the meat with a small amount of garlic butter and garnish with a dash of seafood seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52624,"Roasted Chicken with Truffle Sauce 3 tablespoons duck fat or olive oil 3 cremini mushrooms, stems removed and diced Kosher salt and freshly ground black pepper 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary leaves 2 (1-ounce) slices foie gras, optional 1 1/2 teaspoons truffle oil 1 (4-pound) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact 2/3 cup heavy cream Salt and pepper Serving suggestions: French green beans, carrots, and ratatouille Instructions: Preheat the oven to 350 degrees F. Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool. Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes. Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape. Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place. Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper. Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 52625,"Perfect Cup of Tea 4 heaping teaspoons loose tea 4 cups water Instructions: Place loose tea leaves into a warmed tea kettle. Pour heated water over loose tea leaves. Let steep. Strain tea and serve. ","[Earl Grey, English Breakfast, Darjeeling, Green Tea]" 52626,"Romaine, Feta, Grape Salad 1/2 head romaine lettuce, cleaned and chopped 20 seedless grapes, halved 10 (1-inch) cubes feta cheese 1/2 fresh lemon, juiced Sea salt Freshly ground black pepper 2 tablespoons olive oil Instructions: Toss all the ingredients in a bowl and mix well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52627,"Israeli Couscous Kosher salt 2 cups Israeli couscous Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper flakes 1/2 cup sliced almonds, toasted 1 cup chicken stock 1 cup pomegranate seeds 1/2 cup dried apricots, cut into 1/2-inch dice 4 scallions, white and green parts, cut thin on the bias Instructions: Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve. Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious. Serve hot or at room temperature. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Riesling]" 52628,"Buffalo Dog 8 chicken hot dogs 8 slices bacon
8 hot dog buns, buttered and lightly toasted
Buffalo wings sauce, for topping 1/2 cup crumbled blue cheese
1/4 cup very thinly sliced celery
Ranch dressing, for topping Instructions: Preheat a grill to medium high. Wrap each hot dog in a slice of bacon. Use 2 toothpicks to secure at each end. Grill, turning occasionally, until the bacon is crispy, 6 to 7 minutes.
Place each hot dog on a bun. Top with Buffalo sauce, blue cheese, celery and a drizzle of ranch. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 52629,"Kofte Burger with Harissa and Yogurt 1 pound 80/20 ground beef 1/2 large yellow onion, small-diced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sumac
1/2 tablespoon cayenne
Salt and pepper 1 cup Greek yogurt Zest and Juice of 1 small lemon
1 tablespoon finely chopped garlic
1/2 tablespoon ground cumin
1/2 bunch cilantro, finely chopped
1/2 bunch dill, finely chopped
1/2 bunch mint, finely chopped 1 seedless cucumber, diced
Salt and pepper 4 burger buns Harissa, for spreading
Small handful arugula
4 sprigs flat-leaf parsley
Instructions: For the kofte burger: With your hands, mix together the ground beef, onion, coriander, cumin, sumac, cayenne and some salt and pepper in large bowl. Divide the mixture into four 4-inch patties. For the yogurt sauce: Mix the Greek yogurt, lemon zest and juice, garlic, cumin, cilantro, dill, mint and cucumber in a large bowl. Season to taste with salt and pepper. Cook burgers on a grill or in a skillet (recommended) to the desired doneness. Salt and pepper the burgers liberally and let rest for 5 minutes to ensure a juicy patty. Split the burger buns and spread about 1 teaspoon harissa each of the cut-sides. Layer with a burger, arugula and parsley. Top with some yogurt sauce and chow down! ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 52630,"Hot Honey-Glazed Wings 1/4 cup all-purpose flour Kosher salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 2 pound chicken wings Vegetable oil, for frying 3 tablespoons unsalted butter, melted 1/4 cup hot honey 1 1/2 tablespoons apple cider vinegar 1/2 teaspoon red pepper flakes Instructions: In a bowl, combine the flour, 2 teaspoons salt, the onion powder, garlic powder and cayenne pepper. Add the chicken wings and toss to coat. Heat 2 inches of vegetable oil in a pot until it registers 350? F on a deep-fry thermometer. Working in batches, add the wings and fry until browned, 8 to 12 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet.
Whisk the melted butter, hot honey, vinegar and red pepper flakes in a large bowl. Add the wings and toss to coat.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 52631,"Chicken Tamale Pie 3 cups diced cooked chicken (about 12 ounces) 1 1/2 cups prepared salsa One 15-ounce can black beans, drained and rinsed 1 1/2 cups chicken broth 1 tablespoon chili powder 2 scallions (white and green parts), sliced
3/4 cup cornmeal 1 cup shredded sharp Cheddar cheese 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Sour cream, for serving Instructions: Preheat the oven to 400 degrees F.
Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream. ","[Malbec, Tempranillo, Garnacha, Barbera]" 52632,"Chicken Sausage Frittata with Side Salad 10 egg whites 2 whole eggs 2 tablespoons olive oil, divided 2 chicken sausage links, chopped 1 cup peeled and 1/4-inch diced sweet potatoes 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1/2 yellow onion, chopped 2 cloves garlic, minced Kosher salt and freshly ground black pepper Nonstick cooking spray 1/2 cup shredded Monterey jack cheese 1/2 bunch fresh cilantro leaves, chopped Side Salad, for serving, recipe follows 2 heads green leaf lettuce 1/4 cup thinly sliced yellow onion 2 whole tomatoes, sliced 1 Hass avocado, halved, pitted, peeled and sliced 2 cloves garlic (finely minced in a wooden mortar and pestle) Kosher salt and freshly ground black pepper 1/4 cup olive oil 1/4 cup fresh lemon juice (about 2 lemons) 2 teaspoons red wine vinegar Instructions: Preheat the oven to 400 degrees F.
In a large bowl, mix the egg whites and whole eggs with a wire whisk until foamy. In a large nonstick pan over medium heat, add 1 tablespoon olive oil, chicken sausage, sweet potatoes, peppers, onion, garlic, salt, and pepper. Saute the mixture for 6 to 8 minutes, or until the onion begins to brown. Transfer the sausage mixture from the pan and put in a large bowl.
Wipe down the pan and spray the nonstick pan with cooking spray and add the eggs, cook over medium heat until the edges begin to harden. Pour the sausage mixture into the eggs. Sprinkle with the shredded cheese.
Place the frittata into the oven and let cook for about 15 to 20 minutes, or until the frittata is firm in the middle. Remove the frittata from the oven and flip onto a large plate. Drizzle with 1 tablespoon olive oil, and sprinkle with cilantro. Serve with the Side Salad. In a large bowl, loosen the leaves of the lettuce, sprinkle with the sliced onions and top with the tomato and avocado slices. In a mortar and pestle, add the garlic, salt, and pepper, to taste, and finely mince. Add the olive oil, lemon juice, and vinegar and stir with a small spoon. Dress the salad with the lemon vinaigrette before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52633,"Leftover Brisket Flannel Hash with Crispy Fried Eggs 1 large Yukon Gold potato (about 8 ounces), cut into 1/2-inch dice 1 medium sweet potato (about 8 ounces), cut into 1/2-inch dice
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
2 tablespoons schmaltz (chicken fat) or vegetable oil
1 Golden Delicious or Honey Crisp apple, cut into 1/2-inch dice
1 small red onion, cut into 1/2-inch dice
8 ounces leftover cooked brisket (about 3 slices), cut into 1/2-inch dice
8 ounces cooked red beets, cut into 1/2-inch dice
1 red long hot pepper or Fresno cl, sliced into thin rings
3 tablespoons olive oil
4 large eggs
Hot sauce, for serving Instructions: Put the Yukon Gold and sweet potatoes and the garlic in a medium pot and add water to cover. Bring to a boil, add 2 tablespoons of salt and cook until the potatoes are just fork tender, about 4 minutes. Drain and allow to dry on a clean kitchen towel. Heat a large cast-iron skillet over medium-high heat. Add the schmaltz and heat until melted and shimmering. Add the apple and onion and cook, stirring frequently, until slightly softened, about 1 minute. Add the potatoes, brisket, beets and hot pepper. Season with a big pinch of salt and several grinds of black pepper and stir to combine. Spread evenly in the skillet and cook undisturbed until browned on the bottom, about 2 minutes.
Flip the pieces and repeat this process to cook until browned all over, about 8 minutes. Resist the urge to stir during each 2-minute interval so the hash can crisp throughout. Remove from the heat, cover and set aside.
Heat a large nonstick skillet heat over medium-high heat. Add the olive oil and swirl to coat the pan. Crack in the eggs and sprinkle each with a pinch of salt. Cook until the whites are almost set, then tip the pan slightly away from you and use a large spoon to baste the tops with some hot oil. Cook until crisp around the edges and the yolks are the desired doneness, 2 to 4 minutes.
Divide the hash among 4 bowls and top each with a crispy fried egg. Serve with hot sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 52634,"Strawberry and Apple Crumble 1/2 pound strawberries, hulled and sliced, plus sliced strawberries for garnish 1/2 pound cooking apples, like Granny Smith and Jonathan, peeled, cored, and sliced 3/4 cup granulated sugar 1/2 cup crushed walnut halves 1 teaspoon ground cinnamon 4 pre-baked (4-inch) tart shells, recipe follows 1 cup plus 2 tablespoons all-purpose flour 5 tablespoons unsalted butter 1/2 cup oatmeal 9 tablespoons packed brown sugar Confectioners' sugar, for garnish Serving suggestion: Vanilla ice cream 9 tablespoons unsalted butter, at room temperature 1 1/3 cups sifted confectioners' sugar 2 beaten egg yolks 1 dash cream 2 cups all-purpose flour, sifted Instructions: Preheat the oven to 350 degrees F. Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft. Divide the strawberry-apples mixture among the tart shells. Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes. Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar. Garnish with strawberry slices. In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough in half and wrap in plastic wrap. Let rest in the refrigerator for 1 hour. Preheat the oven to 350 degrees F. On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Cut the dough into 4 parts and line 4 (4-inch) tart pans. Line each tart with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more. Let cool on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52635,"Yogurt, Mint and Lime Marinade 1 pint natural organic yogurt 2 good handfuls of fresh mint, chopped 2 limes, zested and juiced 1 tablespoon coriander seeds, crushed Salt and freshly ground black pepper A couple of lugs (2 tablespoons) olive oil Instructions: Mix together the ingredients and smear over your chosen meat before leaving it to marinate.; ","[Riesling, Sauvignon Blanc, Vermentino]" 52636,"Sweet Pea Soup 1/4 cup diced bacon 1 tablespoon oil 3 tablespoons all-purpose flour 1 cup thinly-sliced leeks 1 quart light stock 3 cups peas, preferably fresh 1/4 cup heavy cream Salt and pepper 1 tablespoon chopped chives, for garnish Instructions: In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. and add stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and cook 5 minutes. Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust season, to taste, with salt and pepper. Ladle soup into a warm tureen and serve garnished with and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52637,"Caesar Pasta Salad 1/2 (16-ounce box) rotini pasta 1/2 cup creamy Caesar salad dressing 1 lemon, zested and juice 3 tablespoons chopped parsley leaves 1/4 cup grated Parmesan Freshly ground black pepper 1 cup garlic croutons Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water. In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 52638,"Slow-Baked Salmon with Warm Potato Salad 1 navel orange 1/4 cup extra-virgin olive oil 4 cloves garlic, 2 smashed and 2 minced 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper 2 tablespoons finely chopped fresh tarragon 4 skin-on salmon fillets (about 6 ounces each) 1 1/2 pounds baby Yukon Gold potatoes, quartered 1/2 pound green beans, trimmed and cut on an angle into 1-inch pieces 1 small shallot, minced 1 tablespoon grainy mustard Instructions: Preheat the oven to 300? F. Remove 5 wide strips of zest from the orange with a vegetable peeler, then finely grate the remaining zest. Juice the orange into a large bowl and set aside. Combine the olive oil, orange zest strips, smashed garlic and red pepper flakes in a small casserole dish; season with 1/2 teaspoon each salt and pepper. Stir together 1 tablespoon tarragon, the minced garlic and grated orange zest in a small bowl; season with salt and pepper. Place the salmon skin-side down in the casserole dish and top with the tarragon-orange mixture. Bake until the salmon is cooked through but slightly pink in the middle, about 25 minutes. Meanwhile, put the potatoes in a large pot and cover with water by 2 inches; season generously with salt. Bring to a boil; cook until the potatoes are fork-tender, about 25 minutes. Add the green beans; cook until crisp-tender, about 5 minutes. Drain. Add the shallot, mustard and remaining 1 tablespoon tarragon to the reserved orange juice. Whisk to combine. Divide the salmon among plates. Strain the oil from the casserole dish and whisk into the orange dressing; season with salt and pepper. Add the potatoes and green beans to the dressing; toss well. Let stand until the potatoes absorb some of the dressing, about 3 minutes. Serve with the salmon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52639,"The Meatbahhl Nonstick cooking spray 1/3 cup minced onion
1 large clove garlic, minced
1 1/2 teaspoons olive oil
1/2 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon allspice
Pinch cinnamon
1 1/2 pounds ground lamb
1 cup breadcrumbs
1 large egg
1/4 cup pine nuts
1/4 cup raisins
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/2 cup chicken stock
Orzo pasta or rice, for serving, optional
Instructions: Preheat the oven to 400 degrees F. Coat a large baking dish with cooking spray. In a small nonstick skillet over low heat, cook the onion and garlic in the olive oil until soft and translucent. Transfer to a bowl and stir in the mint, salt, allspice and cinnamon. Add the lamb, breadcrumbs, egg, pine nuts and raisins and mix together. Use a scooper to form into balls, and set aside on a baking dish. Mix the black and white sesame seeds together in a second pan. Roll the meatballs around in the sesame seeds to coat evenly, then return them to the baking dish. Add the chicken stock to the baking dish. Bake for 20 minutes or until juices run clear and the meatballs have reached an internal temperature of 160 degrees F. Serve over orzo pasta or rice if using. ","[Syrah, Malbec, Tempranillo, Garnacha]" 52640,"Trick Foods 1 pound spaghetti 1 jar thick and chunky salsa Grapes (big plump grapes work best) Olive oil, enough to cover grapes 1 block firm tofu Olive oil (to touch) 2 eggs 1 can Vienna sausages Pumpkin seeds, dried (the smaller and flatter they are, the better. You can use the seeds from your jack o' lantern!) Geoff's piping gel (Duff doesn't suggest a substitute ingredient if you don't have access to piping gel. It looks like vaseline.) A few dashes olive oil Instructions: Bring a large pot of water to a boil over medium-high heat. Add the spaghetti and cook for 12 minutes. Drain the pasta, and put it in a large bowl. Add the salsa and toss to coat the spaghetti. Let come to room temperature and then refrigerate until cold. Cook's Note: Duff points out it doesn't look too bad, but when it's cold, it's going to feel like \blood and guts and snot and spit everywhere!
Peel the grapes and put them in a bowl. Pour in enough olive oil to coat the grapes and toss. Yuck! Cook's Note: Tips for peeling a grape: Grapes have a \natural hole.\ Start at the hole and peel off 1 side. Go all the way around and try to remove the peel in 4 pieces. If you're lucky, you can get it in 3 pieces. The reason to peel the grapes is to make the texture smooth and blemishless. This will make them feel more gross when they're covered in oil. With the skin off, grapes feel just like the surface of your eyeball. Drain the water from the tofu and put it into a bowl. Squeeze the tofu between your fingers to get it all mushy. Pour a little olive oil on top \for that extra ick effect.\ Crack 2 eggs on top of the icky tofu mess. Squeeze your fingers through it to mix the eggs and tofu together. Now it should totally gross people out! Cut the pumpkin seeds in half (Duff doesn't say which way, but he does say this is dangerous). MAKE SURE MOM OR DAD CUTS THE PUMPKIN SEEDS! THIS IS NOT A STEP FOR KIDS. Make a small slit at 1 end of each of the Vienna sausages. Stick a pumpkin seed into each slit so that it will feel like a fingernail. Arrange the severed fingers in a bowl. Spoon some slimy, gooey piping gel over the fingers. Pour on a healthy dash of olive oil. Very gently, use your fingers to coat the sausages in the oil and the gel so it feels like they're floating in \gooey, congealed blood.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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 Grigio, Sauvignon Blanc, Riesling]

" 52641,"BBQ Glazed Salmon with Black Bean Compote 1/2 cup ketchup 2 tablespoons brown sugar 2 tablespoons rice wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon stone-ground mustard 2 tablespoons grapeseed oil 1/2 cup small diced red onion 1/2 cup small diced bell pepper 1/2 cup diced tomatoes 3 cups canned black beans, rinsed and drained Salt and freshly ground black pepper 1/4 cup red wine vinegar 2 tablespoons minced fresh parsley 1/4 cup minced cilantro Oil, for grilling 6 (6-ounce) salmon fillets Salt and freshly ground black pepper Instructions: For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve.
For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm.
For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking.
Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce.
To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 52642,"Pork and Green Bean Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 1/2 pound ground pork Kosher salt 1 cup thinly sliced green beans 2 teaspoons finely grated fresh ginger 1 teaspoon soy sauce 3 cups cold cooked long-grain white rice 2 tablespoons thinly sliced scallions 1 tablespoon lime juice Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate. Add the pork to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the green beans, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and lime juice and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52643,"Lasagna Bolognese 1 cup dried porcini mushrooms 10 ounces white button mushrooms 2 carrots, cut into 4 pieces 2 stalks celery, cut into 4 pieces 2 cloves garlic 1 cup fresh parsley 1 6-ounce piece prosciutto, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 pound ground beef chuck 1 pound ground pork 2 cups dry white wine 4 tablespoons unsalted butter 1 large onion, chopped 1 teaspoon chopped fresh rosemary 2 bay leaves Kosher salt 5 tablespoons tomato paste 1/2 cup cognac or brandy 1 28-ounce can whole San Marzano tomatoes 12 tablespoons unsalted butter 1/2 cup plus 1 tablespoon all-purpose flour 1 1/2 teaspoons grated nutmeg Kosher salt and freshly ground pepper 6 cups whole milk Kosher salt 1 1/2 pounds fresh lasagna sheets 2 tablespoons unsalted butter, softened 3/4 pound parmesan, grated (2 to 3 cups) 1 pound fresh mozzarella or fontina, grated (4 to 5 cups) Instructions: Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid. Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped. Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat. Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes. Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely. Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes. Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel. Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife. Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 52644,"Wide Egg Noodles 5 cups semolina flour 3 eggs 3 egg yolks 1 teaspoon plus 1 to 2 tablespoons olive oil 1 teaspoon plus 1 tablespoon salt 2 to 12 tablespoons cold water 1/4 cup chopped parsley Instructions: Place semolina in a large bowl. In a small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt, and water, and pour into flour. Stir with a wooden spoon until the flour clumps together and forms a dry, firm ball. Knead 5 to 7 minutes, until smooth. Dough should be quite stiff. Cover with a damp cloth and set aside to rest 15 minutes. Divide dough into 4 equal pieces. Set 3 pieces aside, under cloth, and begin rolling fourth. First flatten by hand. Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns. It should be smooth and wide as the rollers. Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting. Trim dough into 12-inch lengths, dust with flour, and cut with fettucine blade. Fluff strands to separate and set aside on floured trays. Repeat procedure with remaining 3 portions. To cook fresh noodles, bring about 3 gallons water to a rapid boil with 1 tablespoon salt. Cook pasta until al dente, about 3 minutes. Drain in a colander and serve. If making in advance, immediately transfer to a large bowl of iced water and chill. Drain and place in a plastic container. Toss with a tablespoon or two of olive oil and store in refrigerator until ready to use. Finished pasta can be reheated in a shallow pan, on top of stove. Combine with 1 tablespoon oil, 3 tablespoons water, or a scant 1/4 cup cream. Warm over moderate heat, adding 1/4 cup chopped parsley, shaking pan to avoid scorching. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52645,"Flan de Queso | Cheesecake Flan 2 cups sugar 1/4 cup water 12 ounces cream cheese, at room temperature 3 large eggs, at room temperature 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 1/2 cups milk, at room temperature 1 teaspoon vanilla extract Instructions: Special equipment: 10 (3 1/2-inch) ramekins Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside. Preheat your oven to 325 degrees F. Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes. Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center. Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52646,"Maple-Glazed Chicken 2 pounds skin-on, bone-in chicken breasts, cut into large chunks Kosher salt 2 tablespoons extra-virgin olive oil 2 apples (1 red, 1 green), cored and cut into wedges 8 medium shallots, quartered lengthwise 1/4 cup fresh sage leaves, torn 1/2 cup low-sodium chicken broth 1/4 cup pure maple syrup 1/4 cup apple cider vinegar Instructions: Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes. Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes. Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 52647,"2-Ingredient Bagels 1 1/2 cups self-rising flour 1 1/2 cups plain full fat whole milk Greek yogurt 1 large egg, lightly beaten, optional Topping, such as everything spice, sesame seeds, or poppy seeds, optional Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Stir the flour and yogurt together in the bowl of a heavy-duty stand mixer using a spoon until the dough just becomes crumbly. Use your hands to mix the dough to form a smooth ball; the dough will feel slightly sticky. Attach the bowl to the mixer and beat with the dough hook on medium speed until the dough pulls away from the sides of bowl and forms a smooth ball, about 5 minutes (be sure not to overmix as the dough will become sticky again).
Divide the dough into 6 balls. Roll each ball into a 3/4-inch-thick rope, then pinch the ends together to form a circle. Place on the prepared baking sheets. If using, brush the top of each bagel with egg wash and sprinkle on the desired topping.
Bake until the bagels are golden brown on the outside, 18 to 20 minutes. Let cool about 15 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52648,"Roasted Halibut with Saffron-Fennel Butter 1 stick unsalted butter, at room temperature 1/2 teaspoon lightly crumbled saffron threads 1/4 teaspoon fennel seeds Kosher salt and freshly ground pepper 1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping 1 clove garlic, finely grated Juice of 1 lemon 2 tablespoons extra-virgin olive oil 2 cups yellow cherry or grape tomatoes, halved 4 8-ounce center-cut halibut fillets (skin-on) Instructions: Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.) Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes. Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper. Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 52649,"Mac and Cheese Grilled Cheese with Bacon Two Ways 4 cups Easy Mac and Cheese, recipe follows 8 slices country white bread, buttered 4 slices American cheese 8 slices thick-cut smoked bacon, cooked 2 Roma tomatoes, sliced into 1/4-inch slices, optional Hot sauce, such as Frank's, optional 8 ounces elbow macaroni Kosher salt 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups milk 8 ounce processed cheese, such as Velveeta 1 1/2 cups shredded sharp yellow Cheddar Splash hot sauce, or pinch of cayenne Freshly ground black pepper Instructions: Evenly spread the Easy Mac and Cheese in an 8-inch square baking dish. Cover the dish with plastic wrap and refrigerate until firm, about 1 hour. Cut the mac and cheese into 4 equal-size squares.
Preheat a griddle over medium-low heat. Place each mac and cheese square on a slice of bread, top with 1 slice American cheese and 2 slices bacon. Top with a second piece of bread and griddle the sandwich until golden and warm, about 4 minutes per side. Repeat with the remaining ingredients. Serve.
For the adults, toss the tomatoes in some hot sauce and add on top of the bacon before griddling your sandwich. Cook the macaroni in a large pot of boiling salted water to al dente and drain.
Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium-low until thickened, about 5 minutes. Stir in the processed cheese and Cheddar until melted, add the hot sauce and fold in the macaroni. Sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52650,"Steak Tartare 2 pounds filet mignon, diced* 1/2 small red onion, finely diced 2 tablespoons capers, drained 1 tablespoon chopped fresh parsley 1 tablespoon Dijon mustard 2 tablespoons olive oil 2 teaspoons Worcestershire sauce 2 teaspoons hot sauce (recommended: Tabasco) 1 large egg yolk Kosher salt and freshly ground black pepper Grilled country bread, for serving Instructions: Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

• Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 52651,"Chicken and Waffle Cones One 24-ounce bag frozen mashed potatoes (about 3 cups) One 25.5-ounce bag frozen popcorn chicken (24 to 30 pieces) 1/4 cup honey
  2 teaspoons hot sauce
  Pinch crushed red pepper flakes
  8 large waffle cones
  Instructions: Cook the frozen mashed potatoes according to the package instructions. Cook the popcorn chicken according to the package instructions. Whisk together the honey, hot sauce and crushed red pepper flakes in a small bowl until combined. Using an ice cream scoop, scoop about 1/4 cup of the mashed potatoes into each cone and top with 3 to 4 chicken pieces. Drizzle the hot honey mixture over the top and serve. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 52652,"Italian Lemonade 2 cups lemon juice, about 12 to 15 lemons 2 cups Basil Simple Syrup, recipe follows 2 cups cold or sparkling water Ice Lemon twists, for garnish 1 bunch fresh basil, washed and stemmed 2 cups sugar 1 cup water Instructions: Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist. In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 52653,"Beet, Apple, and Cheese Pizzettes Cornmeal, for dusting 1/2 medium apple, such as honey crisp or Pippin, unpeeled and cored 2 small red beets Flour, for dusting 1 (1 pound) ball store-bought pizza dough 1 cup (4 ounces) shredded fontina or mozzarella (see Cook's Note) 2 tablespoons goat cheese, crumbled (about 2 ounces) 1 tablespoon herbes de Provence 3 tablespoons extra-virgin olive oil Instructions: Preheat a gas or charcoal grill with a cover. (The pizzettes can also be baked in the oven. Place an oven rack in the upper 1/3 of the oven and preheat to 400 degrees F. Bake the pizzettes on a cornmeal-dusted baking sheet until the crust is golden, 12 to 14 minutes.) Dust a baking sheet with cornmeal. Set aside. Using a mandoline slicer, slice the apples and beets into 1/16 to 1/8-inch thick slices. Set aside. On a lightly floured work surface, roll out the dough into a 13-inch diameter circle. Using a 4-inch round cookie cutter, cut out 6 circles of dough and transfer to the prepared baking sheet. Divide the fontina and sprinkle on top of each circle of dough. Divide the apple and beet slices and place on top. Add the goat cheese and sprinkle with herbes de Provence. Drizzle with olive oil and place on the grill over low, indirect heat. Cover the grill and cook until the crust is crisp and golden and the cheese begins to melt, 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52654,"Royal Icing 3 ounces pasteurized egg whites 1 teaspoon vanilla extract 4 cups confectioners' sugar Instructions: In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52655,"Raspberry-Swirl Pound Cake 2 sticks salted butter, at room temperature, plus more for the pan 1 3/4 cups all-purpose flour, plus more for the pan 1 6-ounce container fresh raspberries 2 tablespoons seedless raspberry jam 1 cup plus 2 tablespoons organic cane sugar 3 large eggs, plus 1 egg yolk, at room temperature 1/4 cup plus 2 to 3 tablespoons heavy cream 1 1/8 teaspoons pure vanilla extract 3/4 teaspoon plus 1/8 teaspoon pure almond extract 4 drops red gel food coloring 1/2 cup confectioners' sugar Crushed freeze-dried raspberries, for topping Instructions: Make the pound cake: Preheat the oven to 350?. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess. Combine the fresh raspberries, jam, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool. Whisk the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla and 3/4 teaspoon almond extract in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.
  Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return to the rack to cool completely.
  Make the glaze: Combine the confectioners' sugar, 2 tablespoons heavy cream and the remaining 1/8 teaspoon each vanilla and almond extracts in a medium bowl and whisk until smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set at least 20 minutes.
  ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52656,"Steamed Chilean Sea Bass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce 6 ounces Chilean sea bass fillet 3 bunches Chinese broccoli 1/3 cup shallots, brunoise 1/3 cup ginger, brunoise 1/3 cup garlic, brunoise 1/3 cup sugar 1 tablespoon sesame oil 1/2 cup fermented black beans, soaked and chopped 2 cups chicken stock 3/4 cup soy sauce 10 star anise 1 orange, zested 1/3 cup coriander Instructions: Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52657,"Spinach and Cannellini Bean Dip 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 (6-ounce) bags baby spinach 1 (15-ounce) can cannelloni beans, drained and rinsed 1 tablespoon fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52658,"Caramel-Cinnamon Crepe Cake One 10.8-ounce bag soft caramels, unwrapped 2 cups milk 1/2 teaspoon kosher salt
  1/2 cup granulated sugar
  1/4 cup cornstarch
  4 large egg yolks
  1 1/2 cups cold heavy cream
  3 tablespoons confectioners' sugar 2 cups milk, at room temperature 1 1/4 cups all-purpose flour
  2 tablespoons granulated sugar
  1 tablespoon unsalted butter, melted, plus more for the pan
  2 teaspoons pure vanilla extract
  1 1/2 teaspoons kosher salt
  1/2 teaspoon ground cinnamon
  4 large eggs, at room temperature
  Whipped cream, for topping
  Instructions: For the caramels: Preheat the oven to 350 F. Line a baking sheet with a silicone mat. Reserve 1/2 cup caramels for serving. Put 6 of the remaining caramels on the prepared baking sheet and bake until bubbly and slightly dark around the edges, about 5 minutes. Let cool completely on the baking sheet, then crush into a fine powder in a food processor; set aside.
  For the filling: Combine the remaining caramels with the milk, salt and 1/4 cup of the granulated sugar in a medium saucepan. Bring to just below a simmer over medium heat, stirring occasionally, until melted and smooth, 3 to 4 minutes.
  Meanwhile, whisk the cornstarch, egg yolks and remaining 1/4 cup granulated sugar in a large bowl until smooth. While continually whisking, slowly pour in about half of the milk mixture until combined. Transfer the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened like pudding, 2 to 4 minutes.
  Strain the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until chilled, 2 hours to overnight.
  For the crepes: Puree the milk, flour, granulated sugar, butter, vanilla, salt, cinnamon and eggs in a blender on high speed until well mixed. Let the batter rest in the blender for 1 hour at room temperature or refrigerate up to 24 hours.
  Before cooking, re-blend the batter on high speed for 30 seconds. Wipe 1/2 teaspoon butter on a medium crepe pan or 8-inch nonstick skillet in a very thin layer with a paper towel. Heat the pan over medium until hot.
  Ladle 3 tablespoons batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Carefully loosen the crepe from the pan and flip it with a spatula. Cook until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter each time. Stack the crepes on the plate as you go (you should have about 20). Let them cool for 10 minutes before filling.
  Finish the filling: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir one-quarter of the cream mixture into the caramel filling, then gently fold in the rest.
  Put 1 crepe on a platter and top with a 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight.
  Microwave the reserved 1/2 cup caramels, stirring every 30 seconds, until melted, about 1 minute. Top the cake with whipped cream, drizzle with the melted caramel and sprinkle with the caramel powder.
  ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52659,"Paprika Roasted Duck 6 boneless Long Island duck breasts 2 tablespoons kosher salt 2 tablespoons paprika 2 oranges, zested and juiced 2 oranges segmented 3 ounces rice vinegar 2 heads Belgium endives 2 tablespoons chopped mint Salt and pepper to taste Instructions: Lay duck out on flat surface and cut slits in skin. Sprinkle on both sides with paprika and salt and let sit uncovered in cooler for 8 hours. Place duck skin side down in a hot saute pan over medium heat. Cook until fat has been rendered and skin begins to brown. Turn over to sear other side and place in a preheated 400 degree oven on a rack skin side up. Cook until medium rare about 8 minutes. Remove duck from oven and let rest. While duck is resting, pour off half the fat in pan. Add zest, juice and vinegar and whisk. Cut endive into quarters through the length of the head, and add to pan. Simmer for about 2 minutes until endive gets tender. Remove pan from heat and add mint and orange segments. Check seasoning. Slice each duck breast into 4 pieces and place over endive. Spoon 2 tablespoons of sauce over duck and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52660,"Green Chili Cheeseburgers 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise 1/4 cup chopped green chilies, undrained 2 cloves garlic, chopped 2 Tbsp. pickled jalapeno peppers, finely chopped 2 Tbsp. chopped fresh cilantro 1-1/2 lbs. ground beef 2 Tbsp. canola oil 4 slices Monterey Jack cheese (about 4 oz.) 4 sesame seed hamburger buns Instructions: Process Hellmann's® or Best Foods® Real Mayonnaise, green chilies and garlic in food processor until smooth. Remove to medium bowl, then stir in jalapeno peppers and cilantro. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes. Meanwhile, shape ground beef into 4 burgers. Brush each burger on both sides with oil, then season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until desired doneness. Top burgers with cheese and cook until cheese is melted. Arrange burgers on buns, then top with a dollop of green chili mayonnaise. Serve remainder of mayonnaise in small bowl for dipping. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 52661,"Jacqui Malouf Grandma Goodwitch's Green Goddess 1 (28 ounce) can crushed pineapple 1 large package cream cheese, softened 2 envelopes lime Jell-O 1 pint heavy cream 2 tablespoons cider vinegar Instructions: Strain off pineapple juice, reserve juice and place pineapple in a large bowl. Set aside. In a medium bowl add Jell-O powder, 2 cups boiling water and stir until dissolved. Add 1 cup cold water and 1 cup reserved pineapple juice. Add cider vinegar. Let pre-set in the freezer for a few minutes (only until it sticks to the sides). In an electric mixer combine cream cheese and crushed pineapple. Add jello mixture, mix until smooth. In a separate bowl whip cream until it holds soft peaks. Gently fold cream into jello. Transfer to a pretty bowl that is not too deep. Refrigerate for at least 2 hours or until set.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52662,"Pink's Guadalajara Dog 1 soft hot dog bun 2 tablespoons mustard 1 steamed all-beef hot dog 2 tablespoons sweet relish 1/4 cup chopped tomatoes 1 tablespoon diced onions 2 tablespoons sour cream Instructions: Spread a warm, soft hot dog bun with mustard. Place hot dog, relish, tomatoes, and onions on top. Top with sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52663,"Sunny's Loaded Disco Fries 1 rotisserie chicken, white and dark meat shredded (no skin or bones) 3 cups chicken stock
  2 tablespoons butter
  2 tablespoons olive oil
  1 Vidalia onion, chopped
  Kosher salt and freshly ground black pepper
  2 tablespoons grainy Dijon mustard
  1/2 teaspoon red cl flakes
  10 to 12 sprigs fresh thyme, leaves chopped
  2 cloves garlic, sliced
  2 tablespoons all-purpose flour
  One 28-ounce bag frozen crinkle fries 1/2 cup chopped fresh parsley 2 to 3 cups shredded provolone and mozzarella cheese blend
  6 strips crisp-cooked bacon, chopped
  4 scallions, white and green parts, chopped Instructions: In a large pot over low heat, add the shredded chicken and stock. Heat gently for 15 minutes to reheat and rehydrate the chicken. In a large pan with straight sides on medium heat, add the butter, oil, onions, a pinch of salt and a hefty amount of pepper. Cook until the onions are tender, 5 to 8 minutes. Then, add the mustard, red chili flakes, thyme and garlic. Cook a few minutes to combine, then add the flour and cook until you can't smell the flour anymore, 2 to 3 minutes. Strain the chicken stock from the pot of chicken (reserve the chicken) and slowly add the stock to the pan, stirring. Cook until thickened to a gravy consistency, 5 to 8 minutes. Meanwhile, fry the crinkle fries according to the package instructions. Toss the parsley with the reserved chicken. In a shallow serving bowl, add the fries, some cheese, the chicken, more cheese, the gravy, bacon and scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 52664,"Singapore-Style Chili Crabs 2 whole cooked Dungeness crabs 1/4 cup tomato ketchup 2 tablespoons hot chili paste 2 tablespoons oyster sauce or Indonesian soy sauce 2 tablespoons dark soy sauce or regular soy sauce 1 tablespoon tamarind paste 3 tablespoons peanut oil 4 scallions, sliced thin 1 (1-inch) piece fresh ginger, peeled and chopped 4 cloves garlic, chopped 1 serrano cl, chopped 2 tablespoons chopped fresh cilantro leaves, plus more for garnish Instructions: Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside. In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the cl, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes. Put onto a platter and garnish with the rest of the cl and cilantro. Serve with plenty of napkins! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52665,"Crispy Duck Salad with Bitter Orange Vinaigrette 1 1/2 to 2 pounds packaged duck breast -- ask at your meat counter -- if the market does not carry duck breast year round, it can usually be ordered for you 1 sack mixed baby greens 1 head frissee greens -- look for very lightly colored frissee 3 scallions, thinly sliced on an angle 1 shallot, finely chopped 3 tablespoons sherry vinegar or red wine vinegar, eyeball it 2 tablespoons orange marmalade 1/2 cup extra-virgin olive oil -- eyeball it Salt and pepper Instructions: Preheat oven to 350 degrees F. Score fat and skin on duck breasts. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center. Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens. Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil. Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52666,"Sugar Plum Lobster Martini 1 cup canola oil plus 1/4 cup 10 pounds slipper lobster tails, large dice 15 ripe plums, large dice 3/4 cup finely diced jalapeno 1 cup medium diced red pepper 1/4 cup minced garlic 1/2 cup low-sodium soy sauce plus 1 cup 15 limes, zested and juiced 1 cup toasted sesame oil 75 sprigs fresh cilantro, leaves chopped 150 leaves Belgium endive 2 pounds watercress Instructions: In 2 large heavy saute pans heat 2 tablespoons canola oil to almost smoking. To each pan, add half the lobster and plums, toss to evenly caramelize. Add half jalapenos, diced red pepper and garlic. Toss to aroma. Remove from heat and deglaze each pan with 1/4 cup low-sodium soy. Meanwhile, in a large stainless steel mixing bowl combine the zest of 15 limes, juice of 15 limes, 1 cup toasted sesame oil, 1 cup canola oil, 1 cup chopped cilantro. Add lobster and plum mixture and cool. To assemble: Pack 2 Belgium endive leaves with 1-ounce watercress leaves and 2 ounces lobster mixture. Garnish with a sprig of cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52667,"Vegetarian Enchiladas 2 tablespoons vegetable oil 1/2 small onion, diced 2 cloves garlic, chopped 2 teaspoons ancho cl powder 1 teaspoon ground cumin Large pinch cayenne pepper One 15-ounce can tomato puree Kosher salt One 10-ounce package frozen chopped spinach, thawed One 15-ounce can pinto beans, strained and rinsed 4 ounces shredded Cheddar (about 1 1/2 cups) 4 ounces shredded pepper Jack cheese (about 1 1/2 cups) 1/2 cup sour cream 3 scallions, sliced Kosher salt Twelve 6-inch corn or flour tortillas Juice of 1/2 a lime Instructions: Preheat the oven to 350 degrees F. For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, cl powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly. For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine. Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more. For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52668,"White Chili 1 tablespoon olive oil 1 medium onion, diced (about 1 1/2 cups) 2 stalks celery, diced (about 1/2 cup) 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups) 1 clove garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper, more to taste 1 pound ground white meat turkey 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed 4 cups low-sodium chicken broth 3/4 teaspoon dried oregano 1 (15.5-ounce) can hominy, drained and rinsed Salt 1/4 cup nonfat plain Greek-style yogurt 2 tablespoons chopped fresh cilantro leaves Lime wedges Instructions: Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes. Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52669,"Barbecue Grilled Chicken 1 tablespoon vegetable oil, plus more for oiling the grill grates 1/2 small onion, chopped
  1 large or 2 small cloves garlic, finely chopped
  1 cup ketchup
  1/2 cup molasses
  1/3 cup apple cider vinegar
  1 tablespoon Worcestershire sauce
  1/2 teaspoon ground allspice
  1/4 teaspoon ground cloves
  2 chipotles in adobo sauce, seeded and roughly chopped
  Kosher salt and freshly ground black pepper
  6 whole chicken legs
  Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.) Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving. Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination. Serve the chicken with the reserved sauce. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 52670,"Rack of Lamb 1 1/2 tablespoons kosher salt 2 tablespoons minced fresh rosemary leaves 3 garlic cloves, minced 1/2 cup Dijon mustard 1 tablespoon balsamic vinegar 2 racks of lamb, \frenched\ (see note) Instructions: In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat the oven to 450 degrees F. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. Note: \Frenching\ refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 52671,"Clams Casino with Compound Butter 2 cloves garlic, minced 1 small red onion, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 2 tablespoons olive oil, plus more for drizzling 2 sticks unsalted butter, at room temperature 24 littleneck clams 5 slices bacon, cooked and chopped 1 cup breadcrumbs White wine Instructions: In a skillet over medium heat, saute the garlic, onion and peppers in the olive oil until the vegetables are softened. Let cool completely. Combine the pepper mixture with the butter and mix well to combine. Preheat the broiler. Open the clams and place on a baking sheet. Top each clam with a dollop of compound butter, some bacon and breadcrumbs. (You may not use all of the butter.) Drizzle with olive oil and white wine. Broil until the breadcrumbs turn golden brown. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52672,"Shad Roe 4 to 6 tablespoons butter Flour to coat 1 pair shad roe ( 6 to 8 ounces) 1 teaspoon minced ginger 2 tablespoons lemon juice Salt and freshly ground black pepper 2 tablespoons chopped parsley or chives Lemon or lime wedges Instructions: Melt butter in a skillet. While foaming is subsiding, lightly dredge roe in flour and shake off excess. Add roe and cook until lightly browned, about 4 minutes. Turn over, and brown on the other side. Remove the roe to a plate. If necessary add more butter to the skillet. Add ginger and saute for a moment. Add lemon juice and remove from heat; season with salt and pepper, add parsley or chives and spoon over shad. Serve with lemon or lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52673,"Berry Ice Cream Cake Basic Chocolate Cake, recipe follows, baked and cooled 3 cups strawberry ice cream, softened 2 1/2 cups raspberries and/or quartered strawberries 1/4 cup sugar 3/4 cup cold heavy cream 1 teaspoon vanilla extract 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: Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
  Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
  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. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52674,"Pescado al Carbon: Grilled Fish with Salsa Fresca 4 cups diced plum tomatoes (about 12 medium plum tomatoes) 2 cups finely chopped onion (about 2 medium onions) 1 cup cilantro finely chopped (about 2 bunches) 2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos) 2 tablespoons extra-virgin olive oil 4 tablespoons fresh lime juice 2 medium avocados, peeled, seeded, small dice Salt and freshly ground black pepper, to taste 8 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc) Olive oil Assorted grilled vegetables, optional serving suggestion Cooked rice, optional serving suggestion Instructions: Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour. Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52675,"Ultimate Blt 4 to 6 thick slices bacon 2 slices white loaf bread Mayonnaise Romaine lettuce Tomatoes Instructions: Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread until golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with ice tea with mint.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52676,"Raw Baby Artichoke Salad 1 pound of tiny, young baby artichokes 3 tablespoons fresh lemon juice 1/4 cup extra virgin olive oil, divided 2 cups mixed mesclun salad 1/4 cup basil leaves, washed and stemmed 1/4 cup flat parsley leaves, washed and stemmed Chunk of Parmesan cheese for shavings Instructions: Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable for this raw salad. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves. Slice the artichokes, paper thin, lengthwise and place in a bowl with 1 tablespoon lemon juice and 2 tablespoons olive oil. Toss to combine well. Marinate the artichoke for no more than several minutes or they may blacken. Toss the salad greens with the basil and parsley leaves. Whisk the remaining lemon juice and olive oil together and dress the salad greens with this vinaigrette. Toss together. Place some salad evenly divided on several plates and divide the sliced artichokes among the plates by topping each dish with some marinated artichokes. Shave fresh Parmesan cheese on each dish to finish. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 52677,"Strawberry Shortcake 1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 cups heavy cream Whipped Cream, recipe follows 1 1/2 cups heavy cream, chilled 3 tablespoons sugar 1 1/2 teaspoons vanilla extract 1 teaspoon freshly grated lemon zest Instructions: Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52678,"Southern Collard Greens 2 pounds collard greens, rinsed 1 tablespoon canola oil 1 cup 1/4-inch diced salt pork 1 cup diced onion 1/4 teaspoon crushed red pepper flakes, optional 1/2 teaspoon freshly cracked black pepper 1 cup low-sodium chicken stock 1/2 cup water 1/3 cup white vinegar 1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal) Instructions: Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons. In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool. Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens. Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 52679,"Fastest-Ever Enchiladas 1 (14-ounce) can diced tomatoes with chiles, drained 2 scallions, light green and white parts only, finely chopped 1 jalapeno, seeded, deveined, and finely chopped 1/2 cup finely chopped cilantro leaves 1 lime, juiced Pinch salt 1 rotisserie chicken, meat removed and shredded (skin and bones discarded) 2 cups grated Cheddar 1 cup sour cream 1/2 small red onion, finely chopped Salt and freshly ground black pepper 6 (8-inch) flour tortillas Instructions: To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 52680,"4 Cheese Pepperoni Pizzadilla 1 tablespoon salted butter 1 tablespoon olive oil
  Two 10-inch flour tortillas
  One 14-ounce jar pizza sauce 3/4 cup shredded provolone 3/4 cup shredded fontina cheese 1 1/4 cups shredded mozzarella 2 tablespoons grated Parmesan 1 teaspoon dried oregano
  1/4 red bell pepper, seeded, halved crosswise and cut into very thin strips
  1/4 small red onion, sliced into very thin half-moons
  15 pepperoni slices
  2 tablespoons Kalamata olives, pitted and halved
  1/8 cup torn fresh basil leaves Instructions: Preheat the broiler. Heat the butter and oil in a large, oven-safe skillet over medium-high heat. Place one flour tortilla in the skillet. Spread a few tablespoons pizza sauce on the tortilla, leaving a little room around the edges. Sprinkle half of the provolone and half of the fontina over the sauce. Sprinkle a third of the mozzarella next, followed by 1 tablespoon Parmesan and 1/2 teaspoon oregano. Top with the second tortilla and press it down gently. Once the underside is perfectly toasted, carefully flip the quesadilla to the other side. Spread a few more tablespoons pizza sauce on the toasted side of the tortilla, being sure to leave a little bit of the edges exposed so it looks like a pizza. Sprinkle with another third of the mozzarella and the remaining provolone, fontina, Parmesan and oregano. Arrange the red bell pepper and red onion on top of the cheeses like you would on a pizza. Do the same with the pepperoni slices and the olives. Top with the remaining mozzarella. Transfer the pan to the broiler and let cook to melt the cheese on top, about 2 minutes. Carefully transfer the pizzadilla to a cutting board using a large spatula or two smaller spatulas. Warm up the remaining pizza sauce and serve in a bowl for dipping. Cut the pizzadilla into wedges and garnish with the torn basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52681,"Poached Oysters in Champagne with a Julienne of Vegetables, Leaf Spinach and Prosciutto Ham 20 oysters (plus juice) 1 carrot 1 leek 2 ounces snow peas 8 ounces fresh leaf spinach 3 shallots, sliced 1 glass white wine 1-ounce cream 2 tablespoons butter, cut into small cubes Salt and pepper 1/2 cup heavy cream 2 ounces champagne 1 clove garlic 2 ounces prosciutto, julienned Salt, freshly ground pepper Instructions: Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
  Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns. ","[Brunello di Montalcino, Sancerre, Riesling, Pinot Grigio]" 52682,"Coconut Curry Ono and Shrimp 3 cloves garlic 1 carrot, shredded
  1 celery stalk, minced
  1 ghost pepper or other hot pepper 1/2 red onion, julienned
  1/2 yellow onion, julienned
  1/4 red cabbage, julienned
  1/2 bunch fresh cilantro, minced
  One 12-ounce can coconut milk
  1 cup chicken broth
  5 tablespoons curry powder
  1 tablespoon Thai seasoning
  3 teaspoons vegetable oil 12 ounces ono (wahoo), cut into strips
  12 jumbo shrimp (21 to 25 per pound)
  1 tablespoon minced garlic 1 carrot, shredded
  1 celery stalk, minced
  1/2 red onion, julienned
  1/2 yellow onion, julienned
  1/4 red cabbage julienned
  4 cups cooked rice 1 tomato, diced
  3 green onions, minced
  Instructions: For the curry sauce: Cook the garlic, carrot, celery, pepper, onions, cabbage and cilantro in a large saucepan, covered, over medium-low heat, stirring occasionally, until soft. Add the coconut milk, chicken broth, curry powder and Thai seasoning and bring to a boil. Turn down to a simmer and cook, 5 minutes. Blend with an immersion blender until smooth. For the ono and shrimp: Heat oil in a saute pan. Add ono, shrimp and garlic and cook for about 1 minute. Add veggies and toss. Add prepared curry to saute pan and bring to boil. Serve over rice. Top with tomato and green onion. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 52683,"Fig and Almond Tart 1 1/2 cups all-purpose flour 2 tablespoons sugar, plus 1 tablespoon 1 lemon, zested 1/4 teaspoon fine sea salt 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces 3 tablespoons ice water 3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces 1/3 cup mascarpone cheese, at room temperature 1 teaspoon vanilla extract 2 tablespoons honey 6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note 1/4 cup apricot jam Instructions: Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour. In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth. Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F. On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough. Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve. Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using. ","[Chardonnay, Pinot Grigio, Vermentino, Cava]

" 52684,"Pizza with Buzz Two 1/4-ounce packets active dry yeast 2 cups flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon extra-virgin olive oil One 15-ounce can crushed tomatoes 1/2 teaspoon kosher salt 2 sprigs fresh basil, leaves torn, plus 5 whole leaves
2 cups shredded mozzarella Extra-virgin olive oil, for drizzling Extra-virgin olive oil, for drizzling 2 sprigs fresh rosemary, leaves removed
1/4 teaspoon red pepper flakes
Coarse sea salt
Instructions: For the dough: dissolve the yeast in 1 cup of warm water; after 5 minutes, it should look creamy and have bubbles forming on the surface. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Add the yeast-water mixture and mix until well combined. Continue mixing for another 3 minutes. (The dough will be very soft and loose.) Pour the dough onto a heavily floured board and begin to knead, adding flour as necessary. The dough should take an additional 1/4 cup flour and the kneading should take about 5 minutes. Form the dough into a ball and place it in a bowl with the olive oil brushed on the inside. Cover the bowl with plastic wrap and set it aside in a warm dry place for 1 hour. Gently punch down the dough and fold it over on itself three or four times. It will again be soft and a little sticky; coat your hands with flour if they stick. Divide the dough into two balls and return to the bowl. Cover with plastic wrap and allow to rise again for an additional 30 minutes. Preheat the oven to 475 degrees F. Set an oven rack in the lower third of the oven. Place one of the dough balls on a well-floured work surface (The dough should still be quite soft and sticky, so sprinkle some flour on the top of the dough to make it easier to work with.) Gently roll out the dough into a 10-inch circle and transfer it to a round, perforated pizza pan. Repeat with the other dough ball. For the tomato sauce: Using a potato masher, mash the tomatoes in a medium bowl until smooth. Add the salt and the torn basil leaves. Spoon the sauce evenly over one of the rolled out pizza crusts. Sprinkle the mozzarella over the sauce, arrange the whole basil leaves on top, and drizzle with olive oil. Bake for 10 to 12 minutes. For the bianca: Drizzle the second rolled out crust with olive oil. Sprinkle the rosemary, red pepper flakes and some salt over the top. Bake for 8 to 10 minutes, or until golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52685,"Lotus Rice With Chinese Sausage 3 cups sushi rice 1 large dried lotus leaf 8 dried shiitake mushrooms 3 tablespoons peanut oil 3 links dried Chinese sausage, diced 1 cup chopped scallions 3 tablespoons grated peeled ginger Kosher salt and freshly ground pepper 1 cup diced jicama (about 1/2 medium jicama) 3 tablespoons low-sodium soy sauce 3 tablespoons Worcestershire sauce 2 teaspoons toasted sesame oil Instructions: Cook the rice as the label directs. Spread out on a rimmed baking sheet and let cool. Soak the lotus leaf in a roasting pan with warm water until pliable, about 1 hour. Soak the mushrooms in a bowl with 2 cups warm water until softened, about 30 minutes. Drain the mushrooms, reserving the liquid, and dice; discard the stems. Heat the peanut oil in a large skillet over high heat. Stir-fry the sausage until golden, about 3 minutes. Add the scallions and ginger and stir-fry 30 seconds. Season with salt and pepper. Add the jicama and mushrooms and cook until just soft, 2 to 3 minutes. Add the mushroom soaking liquid, soy sauce and Worcestershire sauce; simmer, stirring, until the liquid is reduced, about 4 minutes. Toss the rice, sesame oil and vegetable-sausage mixture in a large bowl. Center the lotus leaf in a microwave-safe pie dish. Mound the rice mixture in the center and pat firmly. Fold the leaf over to cover and secure with toothpicks. Cover the lotus leaf with a damp towel. Wrap the dish tightly with plastic wrap and microwave until warm, about 15 minutes. Unwrap and scoop out the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 52686,"Top Secret Chocolate Cookies 2 1/2 sticks unsalted butter, at room temperature 2 cups sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup Dutch process cocoa powder 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt White Sanding sugar, for garnish Instructions: In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated. Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours. Preheat oven to 350 degrees F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes. Remove to a wire rack to cool. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 52687,"Max's Fried Chicken 1 (3-pound) chicken, cut into 8 pieces 3 cups buttermilk 1 cup honey 2 teaspoons chopped chipotle chiles in adobo 8 cups vegetable oil 4 cups all-purpose flour 2 teaspoons cornstarch Kosher salt and freshly ground pepper 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika Instructions: In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside. In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika. Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52688,"Grilled Sea Bass Fillets: Branzino ai Ferri 3 lemons 1 (6 to 8-pound) sea bass 1 tablespoon olive oil Sea salt Freshly ground black pepper Instructions: Prepare the sea bass by snipping off the side and back fins with a strong pair of scissors. With a fish scaler or large, strong knife, scrape off the scales. This is best done by holding the fish by the tail in a sink and scraping downward. It is essential to do this thoroughly. Clean the fish by running a sharp knife up from the base of the belly to the head. Remove the innards and rinse the fish well. To cut into fillets, lie the fish on its side and, using a sharp filleting knife, carefully slice along the backbone, from tail to head, keeping close to the bones with the blade so as not to waste any flesh. Then cut downward around the head, which will enable you to remove the fillet. Repeat this on the other side of the fish. Place the fillets skin side down and run your hand over them to check for any bones. Pull out any that remain using tweezers. Cut each fillet into 3 equal portions. Lightly brush the pieces of fish with oil, season well with salt and pepper, and grill for 3 minutes on each side, or until cooked. Serve with lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52689,"Root Vegetable Mash with Thyme Brown Butter 2 pounds parsnips, cut into 2-inch pieces 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
2 pounds rutabaga, peeled and cut into 2-inch pieces
4 cloves garlic, smashed
8 tablespoons (1 stick) butter 2 tablespoons heavy cream
Kosher salt and black pepper
8 sprigs thyme
Instructions: Fill a large pot with cool water and add the parsnips, sweet potatoes, rutabaga and garlic. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 20 minutes. Drain and return the vegetables to pot along with 4 tablespoons of the butter, the heavy cream, and salt and pepper to taste. Mash with a potato masher or a fork until combined. Keep warm. In a small saucepan over medium heat, combine the remaining 4 tablespoons butter and the thyme sprigs. Cook until the butter is toasted and brown specks start to appear, about 3 minutes. To serve, spoon the mashed vegetables into a serving dish, top with thyme sprigs and drizzle the brown butter over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52690,"Mushroom Stroganoff 1 tablespoon butter 1 teaspoon oil 2 large onions, chopped 1/4 pound shiitake mushrooms, sliced 1/4 pound oyster mushrooms, sliced 1/4 pound chanterelle mushrooms, sliced 1/4 pound morel mushrooms Juice from 1/2 lemon 1/2 teaspoon salt 1 teaspoon dried basil 1/2 pint nonfat sour cream 12 ounces cooked pasta, your favorite (I prefer angel hair) 1/3 to 1/2 cup nuts, chopped Instructions: In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52691,"Barbecued Shrimp in Lettuce Wraps 16 jumbo shrimp, peeled and deveined Light oil, such as vegetable oil, for drizzling 1 teaspoon crushed red pepper flakes Salt and pepper 1/3 cup orange marmalade, eyeball it 1/2 cup hoisin barbecue sauce, available on the Asian foods aisle Bibb lettuce, for wrapping 1/4 cucumber, julienne slice Instructions: Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce. Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish. To eat, wrap shrimp in lettuce with cucumber. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52692,"Conchiglie with Guanciale and Peas 2 tablespoons olive oil 4 ounces guanciale (cured pig jowl), sliced into thin strips 3 cloves garlic, peeled and thickly sliced Kosher salt 1 pound conchiglie pasta 1 pound fresh shelled peas (about 2 1/2 pounds English peas unshelled) 1/2 cup freshly grated Parmesan 2 tablespoons extra-virgin olive oil Freshly ground black pepper Instructions: In a large skillet over medium-high heat, heat the olive oil. Then add the guanciale and cook until rendered, about 5 minutes. Add the garlic and cook for 6 minutes more, making sure that the meat does not get too crunchy and the garlic does not burn. If you see that the guanciale is browning too fast, remove it from the pan, finish the garlic and then add it again to the sauce. Bring a large pot of salted water to a boil, add the pasta and cook about 6 minutes. Add the peas after the 6 minutes and cook until the peas are bright green, about more 2 minutes. Remove the peas and pasta to the guanciale sauce and saute for another minute or two. Then add the Parmesan and toss for 1 minute. Drizzle with the extra-virgin olive oil and some pepper. Serve with a bottle of robust red wine. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 52693,"Chocolate Croissants 1 (13-ounce) packet ready rolled butter puff pastry 1 (100-gram) chocolate bar (milk or dark depending on taste) 1 egg beaten Instructions: Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you. Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you. Then carefully roll from that chocolate loaded end towards the point of the triangle. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent. Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like. ","[Bordeaux Blend, Cabernet Sauvignon, Merlot, Pinot Noir]" 52694,"Creamy Corn Pudding with Mushrooms: Escatoon 1 3/4 ounces duck fat 20 ounces small wild mushrooms, cleaned, de-stemmed, and sliced thinly Salt and freshly ground black pepper 2 bunches parsley, stems removed and chopped finely 2 cups chicken broth 4 ounces very fine cornmeal 9 ounces mascarpone 5 ounces Basque Brebis, grated 3 ounces chicken glace (chicken stock reduced until thick) Instructions: In a saucepan, melt the duck fat. Add the mushrooms and cook until they are golden. Season with salt and pepper. Add the parsley. Keep the mushroom mixture warm. In a sauce pot, combine the chicken broth and the cornmeal with a whisk. Season with salt and pepper. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux. Add the mascarpone and the cheese. Stir until melted. Adjust seasoning. The mixture should be somewhat liquid. If necessary, add some more chicken stock. Bring the chicken glace to a boil. Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52695,"Queso Fresco Quesadillas 4 (10-inch) flour tortillas 2 cups crumbled queso fresco cheese 2 Roma tomatoes, thinly sliced 6 scallions, julienned 1/2 bunch cilantro leaves, chopped Clarified butter Tomatillo salsa, recipe follows 10 tomatillos, husked 1 jalapeno, seeded and chopped 1 ounce lime juice 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 bunch cilantro leaves, finely chopped 8 scallions, minced 1 1/2 tablespoons roasted garlic cloves, finely chopped 1 1/2 tablespoons of roasted red peppers, finely chopped Instructions: Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas. Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa. Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52696,"Fruity Irish Soda Bread 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon allspice 1/2 teaspoon salt 2 tablespoons cold unsalted butter 2 tablespoons cold vegetable shortening 1 egg, beaten 1 cup buttermilk 1/4 cup dried figs 1/4 cup dried cranberries 1/4 cup toasted walnuts Instructions: Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda, allspice and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the dried fruit and the walnuts and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Shape the dough into a round loaf. Place the dough onto a lightly oiled baking sheet. Score the top of the loaf with a very sharp knife. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52697,"Pesto-Stuffed Mushrooms No-stick cooking spray, Pam? 24 large fresh mushrooms, 11/2 to 2 inches in diameter 1/4 cup extra virgin olive oil 1 cup San Francisco sourdough stuffing mix, Stovetop? 1/2 cup boiling water 1 cup ricotta cheese 3/4 cup shredded mozzarella cheese, Sargento? 2 tablespoons pesto, Classico? 2 teaspoons garlic blend, Gourmet Garden? Instructions:

1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52698,"Aaron Sanchez's Mexican Brownies 2 sticks unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2/3 cup good-quality unsweetened cocoa powder 1 cup all-purpose flour 1 teaspoon ground Mexican cinnamon (canela) 1/4 teaspoon pequen chili powder or cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon baking powder Instructions: Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 52699,"Oven Roasted Beets with Fresh Horseradish and Herbs 8 medium beets 2 tablespoons olive oil
   Salt 1 piece fresh horseradish, for grating 1 bunch fresh lovage or celery leaves
   Instructions: Preheat oven to 375 degrees F. Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves. ","[Chardonnay, Riesling, Gewrztraminer]" 52700,"Octopus Salad 1 octopus (4 to 5 pounds) 4 stalks celery, medium diced 4 lemons, juiced 1 can large pitted olives, halved 1 clove garlic, minced 3/4 red onion, medium diced 1 tablespoon parsley, chopped Olive oil Salt and pepper, to taste Instructions: In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature. ","[Rioja, Barolo, Syrah, Tempranillo]" 52701,"Buttermilk Fried Clam Roll with Spicy Pickle Dressing 8 ounces fresh clam bellies 1/2 cup pickled peppers, such as B and G, sliced 1 cup buttermilk
   1/2 cup mayonnaise, preferably Japanese, such as Kewpie 1/4 cup drained pickles, chopped
   1 to 2 tablespoons lemon juice
   1 tablespoon chopped capers
   1 tablespoon finely minced fresh parsley Kosher salt and freshly cracked black pepper 4 cups shredded romaine lettuce 2 tablespoons red wine vinegar
   2 quarts neutral oil, for frying
   1 cup fine cornmeal 1 cup all-purpose flour
   1 cup grated Parmigiano-Reggiano
   1 teaspoon garlic powder
   1 teaspoon Spanish paprika
   Kosher salt and freshly cracked black pepper
   4 hot dog buns or brioche long rolls
   4 tablespoons unsalted butter, at room temperature Instructions: For the clams and peppers: Put the clam bellies and peppers in a bowl, add the buttermilk and let soak, refrigerated, for at least 8 hours or overnight. For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl. Season with salt and pepper. For the sandwiches: In a bowl, toss the shredded lettuce with the vinegar and set aside. Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F. Line a plate with paper towels. Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish. Season with salt and pepper. Using a slotted spoon, scoop the clam bellies and peppers out of the buttermilk, leaving the excess behind. Toss in the flour-cheese mixture to evenly coat. Fry the clams and peppers in the hot oil until golden brown, about 2 minutes. Drain on the towel-lined plate and season immediately with salt and pepper. Heat a griddle or skillet over medium heat. Slice the buns in half lengthwise and butter the cut sides. Cook the buns butter-side down until toasted. Spread the sauce on both sides of the buns and top with lettuce, fried clam bellies and peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 52702,"Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw 4 boneless, skinless chicken thighs 2 cups dill pickle juice
3/4 cup prepared tempura mix
1/2 cup tapioca flour
Kosher salt and freshly ground black pepper
1 1/4 cups club soda
Vegetable oil for frying
4 brioche buns, sliced in half
1/2 cup mayonnaise
Pickle Slaw (see recipe below) 5 cups packed shredded green cabbage 1/4 cup pickle juice
1 tablespoon vegetable oil
Kosher salt 2 tablespoons whole grain mustard
1/2 cup chopped dill pickle
1/2 cup chopped sweet onion
1 tablespoon chopped fresh dill
Instructions: Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours. After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes. Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F. When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter. Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken. To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve. Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you\u2019re ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 52703,"\The Eggplant\ - A Mediterranean/Middle Eastern Inspired Dish 1 tablespoon grapeseed oil, plus more for the baking sheet 2 firm, young Italian eggplants (6 to 8 inches long and 3 inches around)
Olive oil cooking spray, for the eggplant
Kosher salt
1/2 cup pine nuts
2 cups thinly sliced yellow or sweet onions (about 12 ounces)
1/4 teaspoon freshly grated nutmeg
2 tablespoons anisette or Sambuca
1 1/2 cups seeded and chopped heirloom or other firm tomatoes
5 tablespoons fresh mint leaves, lightly chopped
1/2 teaspoon dried oregano
1/2 cup pomegranate arils (seeds), cleaned
Extra-virgin olive oil, for drizzling
Freshly ground white pepper
Instructions: Preheat the oven to 350 degrees F. Lightly oil a baking sheet. Remove the tough stem end of the eggplants and slice the eggplants in half lengthwise. Scoop out the seeds. Spray the cut sides with cooking spray and sprinkle with salt, then place cut-side down on the prepared baking sheet. Spray the skins with more cooking spray. Bake until the skins and insides are very tender, 25 to 35 minutes.
While the eggplant is baking, toast the pine nuts in a large cast-iron or stainless steel skillet over medium heat until evenly browned, 3 to 5 minutes. Remove and set aside.
In the same skillet without washing, add the grapeseed oil and saute the onions over medium heat until almost tender and caramelized, about 9 minutes; do not overcrowd the skillet or the onions will not caramelize properly. Sprinkle in the nutmeg and salt to taste during the cooking time. Add the anisette and increase the heat to medium high for 30 to 40 seconds, allowing it to flambe if you can do so safely (see Cook's Note). Reduce the heat back to medium and continue to cook until the onions are tender and caramelized, another 2 to 3 minutes.
Salt the chopped tomatoes generously.
To serve: On a large platter, arrange the eggplants cut-side up, then cover each half evenly and generously with the onion mixture, followed by the chopped tomatoes, mint, pine nuts, oregano and pomegranate seeds. Drizzle evenly with olive oil. Sprinkle with salt and white pepper to taste. Serve warm with crusty bread and olive oil with crushed red pepper for dipping. Pair with a full-bodied red or white wine.
","[Barolo, Chianti, Tempranillo, Grenache Blanc]" 52704,"Cranberry Sauce 1 pound (4 cups) fresh cranberries 1 1/2 cups sugar 1 cup water 1 whole orange, unpeeled, seeds removed, and chopped fine 1/4 teaspoon ground cloves 1/2 cup crushed pineapple, drained 1/2 cup chopped walnuts Sprinkle ground cinnamon Instructions: Wash cranberries and set aside. Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 52705,"Almond Cookies 1 (18-ounce) tube pre-made sugar cookie dough 1 tablespoon almond extract 1/2 cup ground blanched almonds 30 whole blanched almonds Instructions: Preheat oven to 325 degrees F. In a mixing bowl, combine the cookie dough, almond extract, and ground almonds and mix to combine. Shape the dough into 1/2-inch balls. Place the balls about 2 inches apart on an ungreased cookie sheet. Gently press 1 whole blanched almond into the center of each ball. Transfer to the oven and bake for 13 minutes, or until golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52706,"Banana Moon Pie Cupcakes 2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup shortening 1 cup mashed bananas 1/4 cup buttermilk 1 teaspoon vanilla extract 2 large eggs Marshmallow Cream Filling, recipe follows Chocolate Coating, recipe follows Marshmallow Frosting, recipe follows 2 cups marshmallow creme, such as Marshmallow Fluff 1 1/2 cups powdered sugar 1 cup unsalted butter 1 1/2 teaspoons vanilla extract 1 1/2 cups white chocolate chips (12 ounces) 1/4 cup vegetable oil 1/2 teaspoon banana extract 1 cup granulated sugar 2 large egg whites, at room temperature Pinch cream of tartar Pinch salt Instructions: Preheat the oven to 350 degrees F. Line 12 regular cupcake or muffin pans with cupcake liners. Sift the flour, baking powder, baking soda and salt in a medium mixing bowl. Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low. Mix the bananas, buttermilk, vanilla and eggs until blended. Incorporate the flour mixture until blended. Do not over mix. Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes. Core each cupcake. Pipe the Marshmallow Cream Filling into the core. Dip the top of each cupcake into the Chocolate Coating. Generously frost each cupcake with the Marshmallow Frosting. Mix the creme, powdered sugar, butter and vanilla until creamy and fluffy in a stand up mixer with a paddle attachment on medium. Put the filling in a piping bag. Cut the tip of the piping bag 1/4-inch.
Combine the chips, oil and extract in a double boiler or chocolate melting pot and set on medium temperature. Stir occasionally until smooth. Remove from heat and set aside.
Boil 3 tablespoons water and the granulated sugar in a small saucepan over high heat. Stir constantly until the sugar has dissolved. Beat the egg whites, tartar and salt until soft peaks form in a stand up mixer with the whisk attachment. Carefully pour the hot sugar syrup into the egg whites with the mixer at medium speed. Whip the frosting until cool and billowy, about 5 minutes. Put the frosting in a medium piping bag with desired piping tip.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52707,"Strawberry Fruit Salad with Rhubarb Simple Syrup 1 cup granulated sugar 2 cups chopped rhubarb 1/4 teaspoon kosher salt
2 cups strawberries, quartered 1 cup blackberries, halved
1 tablespoon chopped fresh basil 1 tablespoon chopped fresh mint Instructions: For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes. For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint. ","[Riesling, Moscato, Vinho Verde, Cava]" 52708,"Pumpkin Pie From Scratch: Food Network 1 medium sugar pumpkin (about 3 pounds) Canola oil, for oiling pumpkin 2 cups all-purpose flour, plus more for flouring 1/4 teaspoon salt 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces One 14-ounce can sweetened condensed milk 1/2 cup whipping cream 2 tablespoons cornstarch 2 tablespoons molasses 2 tablespoons canola oil 1 tablespoon ground cinnamon 1 teaspoon ground ginger 3 large eggs Instructions: For the pumpkin: Preheat the oven to 375 degrees F. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool. For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use. Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes. Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F. For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly. Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52709,"Tailgate Chili 1 pound dried black beans or three 15-ounce cans black beans, drained Coarse kosher salt and freshly ground black pepper 3/4 pound hot Italian sausage, casings removed 1 pound ground beef 2 onions, chopped 5 cloves garlic, chopped 1 jalapeno pepper, cored, seeded and chopped 3 tablespoons chili powder 1 tablespoon ground cumin Two 28-ounce cans whole tomatoes, undrained and coarsely chopped 1 1/4 cups homemade chicken stock or reduced-fat low-sodium chicken broth 2 tablespoons finely ground cornmeal Sour cream, for serving Chopped green onions, for serving Hot sauce, for serving Instructions: If using dried beans, sort through them to remove any small stones or debris. Place the beans in a large bowl and add water to cover. Soak overnight. Or place the beans in a large pot of water and bring to a boil over high heat. Once the beans come to a boil, remove from the heat and set aside for 1 hour. Before cooking, discard any floating beans and drain. Combine the soaked beans and fresh water to cover in a large, heavy-bottomed Dutch oven. Season with salt and pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer, covered, until the beans are tender, about 1 hour. Taste and adjust the seasoning with salt and black pepper. Set aside.
Heat a large heavy pot over medium heat. Add the sausage, beef and onions. Cook, stirring often, breaking up the meat, until no longer pink, 5 to 7 minutes. Add the garlic and jalapeno and cook until fragrant, 45 to 60 seconds. Add the chili powder, cumin, tomatoes and stock. Season with salt and black pepper. Bring to a boil over high heat then reduce the heat to simmer. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Add the cornmeal and reserved cooked or canned and drained black beans and stir to combine. Cook, stirring occasionally, until thickened and the flavors have married, about 15 minutes. Taste and adjust the seasoning with salt and black pepper. Serve the chili with sour cream, green onions and hot sauce on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 52710,"Fire House Salsa 10 pounds diced tomatoes, usually canned 1 bunch chopped cilantro 1 diced onion 1 bunch diced green onions 6 diced jalapenos 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon hot pepper sauce Instructions: Combine all ingredients in a large mixing bowl. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 52711,"Chicken Marvalasala and Pappardelle with Rosemary Gravy 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable) Salt 4 large, thin pieces boneless skinless chicken breast cutlets Ground black pepper 4 tablespoons extra virgin olive oil 2 large cloves garlic, crushed 2 portobello mushroom caps, sliced 12 shiitakes, stemmed and sliced 4 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons tomato paste, look for this in a tube (it's easy to store that way) 1 1/2 cups chicken stock, eyeball it 2 tablespoons minced rosemary leaves, a couple of sprigs 1 tablespoon Worcestershire sauce, eyeball it 2 tablespoons capers, drained 1/2 cup Marsala wine Grated pecorino Romano cheese A couple handfuls arugula or baby spinach leaves, thinly sliced Instructions: Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente. While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes. While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste. To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm. Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 52712,"Cranberry-Jalapeno Relish 2 medium oranges, peeled, sectioned, and roughly chopped 1 1/2 teaspoons finely grated orange zest 2 jalapenos, seeded and chopped 3/4 to 1 cup sugar 1 pound fresh (or frozen, thawed) cranberries 1 tablespoon chopped fresh mint leaves Instructions: Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 52713,"Baklava 2 cups milk 5 tablespoons farina 1 pound finely ground pistachios or walnuts 1 1/2 cups butter, melted 1/4 cup sugar 1 pound package phyllo Sugar syrup, recipe follows 2 1/4 cups sugar 1 1/2 cups water 2 teaspoons fresh lemon juice 1 large strip orange rind Instructions: In a small sauce pan, bring the milk to a boil. Stir in the farina and cook 5 minutes, stirring often. Take off the heat and stir in the nuts, 1/4 cup of the butter and sugar. Set aside to cool. Butter the bottom of a walled 8 by 8-inch square pan. Cut the phyllo sheets in half, to fit the pan. Lay 2 sheets in the pan then brush with some remaining melted butter, coating the phyllo completely. Repeat 6 more times, making a layer 12 sheets thick. Spread the nut filling evenly over the phyllo then cover with 12 more sheets, buttering every other sheet. Cover and chill for 30 minutes. Using a sharp knife cut the phyllo in 1 1/2-inch diamond shapes. Bake in a preheated 375-degree F oven for 20 minutes until light golden brown. Remove from the oven and spoon any leftover melted butter over the top of the phyllo. Reduce the oven temperature to 300 degrees and continue baking until deep golden, about 1 hour. Remove from the oven and let cool for 10 minutes. Tilt the pan to allow the butter to drain to one side. Remove 1 piece of baklava and let sit tilted 30 minutes. Spoon out excess butter. Run a sharp knife along the baklava's score lines to loosen. Heat the bottom of the baklava up on a griddle or move it over a gas burner. Ladle the hot syrup over the cut lines of the baklava and shake the tray to loosen the pieces. It may sizzle slightly. Drizzle a bit of syrup over the top. You can drain it again, letting it tilt for 2 hours. Then let it sit overnight. Combine all the syrup ingredients and bring to a boil. Simmer then for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52714,"Whipped Cream Frosting 1/4 cup confectioners\u2019 sugar 2 teaspoons non-fat or skim powdered milk 2 cups cold heavy whipping cream (see Cook\u2019s Note) 2 teaspoons pure vanilla extract Instructions: Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry. Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52715,"Eggplant Caviar 2 globe eggplants, quartered Olive oil, for drizzling 3 cloves garlic 1/2 bunch cilantro 1/2 cup olive oil Salt Instructions: Drizzle the eggplant quarters with olive oil and roast in a preheated 350 degree oven for 30 minutes. Let cool to room temperature and then remove the skin. Put eggplant into food processor with the garlic and cilantro and pulse to puree. Add olive oil and puree until smooth. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52716,"Zucchini Cakes with Herb Sour Cream 2 cups sour cream 1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini (from 1 large zucchini) 2 cups breadcrumbs
1/4 cup grated parmesan cheese 2 teaspoons finely chopped fresh basil 2 teaspoons finely chopped fresh oregano 2 teaspoons minced garlic
Kosher salt and freshly ground pepper 4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil
Instructions: Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside. Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture. In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52717,"Naughty but Spiced Chocolate Pot 12 ounces dark chocolate chips 8 ounces heavy cream 1 teaspoon chili powder Instructions: Place chocolate into a heat proof mixing bowl. Place a saucepan on low-medium heat and fill it with the cream. Warm the cream until it begins to lightly and slowly boil. Add the warm cream to the chocolate and continually stir to melt the chocolate. Once the chocolate has melted add the chili powder and whisk until smooth and fully infused. Immediately transfer to a fondue pot heated at low or serve directly from the bowl or in a small saucepan. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted chocolate mixture. Eat immediately. If the fondue begins to feel a little stiff, add a tablespoon of warm heavy cream and stir. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 52718,"Jingle Bell Bundt Cake 1 cup extra-virgin olive oil, plus more for the pan 2 1/2 cups all-purpose flour, plus more for dusting 3/4 cup almond flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 3/4 cups granulated sugar 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/2 cup unsweetened almond milk 2 cups confectioners' sugar 2 to 3 tablespoons milk Pomegranate seeds and chopped toasted almonds, for topping Instructions: Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely. Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52719,"Chilled Shrimp, Caper, and Orzo Salad with Sweet Corn and Cherry Tomatoes 2 tablespoons medium shrimp, peeled, deveined, and tails cut off 1 clove garlic, minced 3 tablespoons fresh lemon juice 1 teaspoon red pepper flakes 1 cup orzo, cooked 30 cherry tomatoes, halved 2 scallions, white and tender green parts, finely chopped 1 cup finely chopped red onion 2 tablespoons capers, drained 1 celery stalk, finely chopped 1/2 cup fresh sweet corn 2 teaspoons finely chopped fresh oregano 3 tablespoons extra virgin olive oil 1/2 teaspoons Kosher salt Freshly ground black pepper to taste 1 tablespoons fresh lemon juice 1 tablespoons red wine vinegar 2 teaspoons finely chopped fresh Italian (flat-leaf parsley) Instructions: Bring a large saucepan 3/4 full of salted water to a boil over high heat.
Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52720,"Healthy Whole-Wheat Pizza with Arugula Parsley Pesto 3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F) 1 teaspoon honey 1 teaspoon active dry yeast 2 cups white whole-wheat flour, plus more for dusting Kosher salt 1 tablespoon extra-virgin olive oil One 14-ounce can whole plum tomatoes 1 teaspoon extra-virgin olive oil 2 cloves garlic, minced Kosher salt Pinch crushed red pepper flakes 3 tablespoons unsalted pistachios 1 1/2 cups packed baby arugula 1 cup packed flat-leaf parsley leaves Kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon extra-virgin olive oil 2/3 cup shredded low-fat part-skim mozzarella Crushed red pepper flakes, for sprinkling Instructions: For the dough: Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, your yeast is old; discard it and try again with new yeast.) Combine the flour and 1/2 teaspoon salt in a medium bowl and make a well in the center. Add the yeast mixture and oil to the well and incorporate with a wooden spoon until a sticky dough forms. Scrape down the sides of the bowl with a silicone spatula to reincorporate any dough stuck to the sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and keep in a warm place until the dough has doubled in size, about 1 1/2 hours. Knead the dough on a floured surface just until smooth, a few seconds. Divide the dough into 2 balls, cover with plastic wrap or a damp kitchen towel and let rest on the counter for 30 minutes. For the sauce: Put the tomatoes in a small bowl and rinse the can with about 2/3 cup of water into the bowl. Add the oil, garlic, 1/4 teaspoon salt and crushed red pepper to a large skillet. Cook over medium heat, stirring, until the garlic just starts to turn golden, 3 to 4 minutes. Add the tomato mixture and simmer, stirring occasionally, until the sauce thickens, 15 to 20 minutes. For the pesto: Preheat the oven to 400 degrees F. Spread the pistachios on a baking sheet and toast, tossing once, until slightly browned and aromatic, about 8 minutes. Let cool, then pulse in a food processor until the texture of coarse sand. Add the arugula, parsley and 1/4 teaspoon salt and pulse until the mixture is evenly chopped. Drizzle the oil through the feed tube with the machine running until well incorporated. When you are ready to bake the pizza, place a pizza stone in the bottom of the oven and heat it to 450 degrees F. If you do not have a pizza stone, preheat a baking sheet that has been flipped over bottom-side up. Cut two 12-inch squares of parchment and dust with flour. On a floured surface, stretch one ball of dough to a 12-inch round, leaving a thick 3/4-inch border on the edge. Slide the dough onto one of the parchment squares, then slide the square onto the back of a baking sheet. Brush the entire round with 1/2 tablespoon oil. Spread the dough up to the border with half the tomato sauce. Dollop the pizza with half the pesto using a teaspoon. Sprinkle with 1/3 cup of the mozzarella and a pinch crushed red pepper. (Don't worry if it looks like too little cheese. It will melt and spread.) Slide the pizza and parchment from the baking sheet onto the hot pizza stone. Bake the pizza until the edges turn golden brown, 6 to 8 minutes, rotating halfway through cooking. Let cool for 2 minutes before slicing. Repeat with the remaining dough and toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 52721,"Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce 4 (7 ounce) Chilean sea bass fillets Salt and freshly ground pepper Olive oil, for sauteing Potato-Parsnip Brandade, recipe follows Piquillo Pepper Saffron Sauce, recipe follows 4 cloves garlic, coarsely chopped 1/2 cup olive oil, divided 8 ounces dried salt cod, rehydrated and flaked 3 large potatoes, peeled, cubed and boiled in salted water until soft 3 parsnips, peeled, cubed and boiled in salted water until soft 1/2 cup warm milk 2 tablespoons unsalted butter Salt and freshly ground black pepper 2 shallots, finely chopped 1 cup white wine 1/2 cup white wine vinegar Large pinch saffron 2 sticks cold unsalted butter, cut into small pieces 2 piquillo peppers (or 1 roasted red pepper), finely diced Salt and freshly ground white pepper Instructions: Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes. Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce. Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm. Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers. ","[Chardonnay, Pinot Grigio, Vermentino, C?tes du Rh?ne]

" 52722,"Red Curry with Mussels 4 pounds fresh mussels, washed and debearded Instructions: Prepare Braised Duck with Red Curry, substituting vegetable oil instead of duck fat, and fish stock in place of duck stock. After cooking the sauce, add the mussels along with the stock and simmer mussels until shells open. After transferring to platter, remove mussels from shells and stir into warm sauce.; ","[Syrah, Tempranillo, Garnacha, Pinot Noir]" 52723,"Sloppy Joes with Maui Onion Straws 1/4 cup canola oil 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 jalapeno pepper, seeded, deveined and diced 1 red onion, diced 1 pound ground beef 1 pound ground pork 2 tablespoons minced garlic 1/4 cup red wine 1/4 cup red wine vinegar 1 teaspoon cayenne pepper 1 tablespoon paprika 1 teaspoon ground cumin 1 teaspoon dry mustard 1 6-ounce can tomato paste 1 1/2 cups tomato sauce 3 tablespoons packed brown sugar 1/4 cup Worcestershire sauce Kosher salt and freshly ground pepper 24 slider rolls or sweet Hawaiian rolls 2 cups canola oil 1 large egg 1/2 cup milk 2 cups all-purpose flour 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon garlic powder Kosher or sea salt and freshly ground pepper 1 sweet onion (Maui or Vidalia) Instructions: Prepare the sloppy joes: In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then stir in the remaining sloppy joe ingredients (except the rolls) and season with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside. Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350 degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl. Cut the onion in half, then slice into 1-inch-thick half rings; separate into short straw-like pieces. Add to the milk mixture to soak. Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; transfer to paper towels to drain. Serve the sloppy joes on the toasted rolls and top with onion straws. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 52724,"Mussels, Clams and Shrimp in Spicy Broth 1/4 cup olive oil 5 garlic cloves, minced 1 bay leaf 1 teaspoon dried crushed red pepper 1 cup dry white wine 1 (28-ounce) can diced tomatoes 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed 24 mussels (about 1 1/2 pounds total), debearded 20 large shrimp (about 1 pound), peeled, deveined, butterflied 1/2 cup torn fresh basil leaves Warm crusty bread Instructions: Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52725,"Butternut Squash and Bacon One-Pot Pasta 1 medium butternut squash 13 ounces (3 1/2 cups) penne pasta, preferably a mix of regular and whole grain, see Cook's Note 13 ounces (3 1/2 cups) penne pasta, preferably a mix of regular and whole grain, see Cook's Note
2 pieces center-cut bacon, chopped
1 tablespoon all-purpose flour 3/4 cup low-fat (1%) milk, warmed 30 seconds in microwave 1/2 cup shredded Parmesan cheese, plus more for serving 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Using a fork, poke a few holes in skin of squash. Place the entire squash in the microwave and cook on high power for 5 minutes. Remove squash using a towel or oven mitts and allow to cool for a few minutes. Place squash on cutting board and hold warm squash with an oven mitt (or latex dishwashing glove) and slice squash in half; scoop out seeds.
Place one squash half face down on a microwave-safe plate and microwave on high-power, 3 to 5 minutes. Reserve second squash half for another use.
Scoop cooked squash flesh out of shell and place in a blender or food processor and blend with about 3 tablespoons water until smooth; set aside. Makes about 11/2 cups puree.
In a large pot, cook penne according to directions on the regular pasta box (as it takes a little longer to cook than whole grain pasta). Drain pasta, reserving about 1/2 cup pasta water.
In the same large pot, cook the bacon over medium-high heat until browned. Remove bacon to a paper towel-lined plate, reserving bacon fat (about 1 tablespoon) in the pot.
Over medium heat, whisk the flour into the bacon fat. Slowly whisk in the warm milk and cook, stirring, until the mixture begins to bubble. Continue to cook, stirring constantly, until mixture is thick, about 2 minutes. Reduce heat to low and stir in reserved squash puree; cook until warm, about 2 minutes. Stir in cheese, thyme, salt, pepper and 1 to 2 tablespoons pasta water if sauce seems too thick. Add pasta and reserved bacon and toss gently. Serve with additional shredded cheese if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 52726,"Rick's Tea Party 1 1/4 ounce Mighty Leaf Green Tea Tropical infused Absolut Vodka 1/2 ounce Benedictine Liqueur 1 ounce fresh lemon juice 3/4 ounce simple syrup Splash of soda Instructions: Combine ingredients with ice and shake. Strain into a highball glass of fresh ice. Top with the splash of soda. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52727,"Roasted Cauliflower with Green Beans and Mushrooms Kosher salt 1 pound green beans, trimmed 1 head cauliflower, cut into florets 6 tablespoons extra-virgin olive oil Freshly ground pepper 4 ounces slab bacon, diced 8 ounces oyster mushrooms, trimmed and separated into smaller pieces 8 ounces shiitake mushrooms, stemmed and thickly sliced 4 shallots, thickly sliced 4 tablespoons white wine vinegar 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh tarragon Instructions: Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl. Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon. Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52728,"Big Ole Tex-Mex Burrito Omelet 1 pound tomatillos, husked, rinsed and quartered 1 medium Vidalia onion, quartered 1 jalapeno pepper, halved 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 small bunch fresh cilantro 1 link Mexican chorizo casing removed 1/2 teaspoon ground cumin Pinch of cayenne pepper Pinch of paprika 1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed Kosher salt and freshly 1 green bell pepper, chopped 8 large eggs, beaten 1 tablespoon milk 1 tablespoon unsalted butter 1/2 cup shredded pepper jack cheese Mexican crema or sour cream, thinned with half-and-half, for garnish 1 plum tomato, seeded and chopped, for garnish Instructions: Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt. Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl. Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 52729,"Braised Lamb Shanks with Herbs 4 lamb shanks (about 11/2 pounds each) Kosher salt and freshly ground black pepper
All-purpose flour, for dredging 1/4 cup extra-virgin olive oil 2 ribs celery, sliced 1 medium onion, sliced 2 medium carrots, peeled and sliced 8 cloves garlic, smashed 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh rosemary 1 cup red wine 5 cups low-sodium chicken broth or homemade 2 tablespoons roughly chopped fresh flat-leaf parsley Hot cooked polenta, optional Instructions:

1. Preheat oven to 350 degrees F.
2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired. ","[Cabernet Sauvignon, Syrah, Barolo, Tempranillo]" 52730,"Hot and Spicy Pie 1 tablespoon sea salt 1 tablespoon cayenne pepper 1 tablespoon white pepper 1 tablespoon garlic powder 2 teaspoons coarsely ground black pepper 2 teaspoons ground cumin 1 teaspoon dried basil 2 skinless, boneless chicken breasts Extra-virgin olive oil, for brushing 2 hot sausage links 1 pound pizza dough All-purpose flour, for dusting Cornmeal, for dusting 3/4 cup pizza sauce 1 cup shredded mozzarella cheese 1/4 cup sliced pepperoni 2 tablespoons grated parmesan cheese 8 fresh basil leaves, torn Instructions: Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Make the chicken: Combine the salt, cayenne, white pepper, garlic powder, black pepper, cumin and dried basil in a bowl. Brush the chicken with olive oil, then rub with the spices. Heat a grill pan to medium high; grill the chicken until cooked through, about 7 minutes per side. Grill the sausage, turning, until cooked through, 10 to 12 minutes. Let cool, then dice the chicken and crumble the sausage. Stretch the pizza dough on a floured surface into a 12-inch round. Put on a cornmeal-dusted pizza peel or upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet and cook 7 minutes. Slide the crust back onto the peel. Spread with the pizza sauce, then top with 1/2 cup mozzarella, the chicken, pepperoni and sausage. Sprinkle with the remaining 1/2 cup mozzarella and the parmesan. Return the pizza to the oven and bake until bubbly, about 7 more minutes. Top with the fresh basil. ACTIVE: 40 min l TOTAL: 55 min l MAKES: one 12-inch pizza ","[Zinfandel, Syrah, Aglianico, Tempranillo]

" 52731,"Lizzie's Strawberry Cupcakes Cooking spray 1 standard box plain white cake mix One 3-ounce box strawberry-flavored gelatin 2/3 cup vegetable oil 1/2 cup frozen sliced strawberries in syrup, thawed 4 large eggs 1/2 cup (1 stick) butter, at room temperature
1 cup confectioners' sugar 1 cup frozen sliced strawberries in syrup, thawed Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.
With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing.
For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 52732,"Indian Whole Wheat Griddle Breads: Chapatis 2 cups whole wheat flour, plus more for rolling Big pinch fine sea salt 1 cup water 1/4 cup olive oil, vegetable oil, melted butter, or ghee Instructions: Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant. Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes. When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads. Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out. To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky. Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way. Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately. When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious. Remove to your container. Repeat with the remaining dough, and serve the chapatis hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52733,"Caramelized Onion and Goat Cheese Filo Square 1 pound center-cut bacon, diced 2 tablespoons brown sugar 1 large red onion, sliced 4 tablespoons butter, plus 1 1/2 sticks, melted 1/4 cup fig jam 3/4 cup plus 2 tablespoons balsamic vinegar 1 package filo dough sheets 1 container goat cheese, crumbled 1/4 cup bourbon 1/2 teaspoon cayenne pepper Salt and pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat. Put the bacon in a small skillet and cook until crisp; drain. Put the brown sugar, red onions and 4 tablespoons of the butter in a skillet over medium heat. Cook, stirring, until the onions are tender, 6 to 8 minutes, then add the fig jam and 2 tablespoons of the balsamic vinegar. Continue cooking until the onions are caramelized, another 15 minutes. Remove from the stove and set aside. Put 2 sheets of the filo dough on the prepared baking sheet; brush with melted butter. Add 2 more sheets; brush again with butter. Repeat until you have done this 4 times. Then sprinkle with the goat cheese, spread with the caramelized onions and sprinkle the bacon on top. Repeat with filo as for the bottom layers (4 layers of filo, 2 sheets per layer). Cut into squares and bake until golden, about 15 minutes. Meanwhile, pour the remaining 3/4 cup balsamic vinegar and the bourbon into a saucepan over medium-high heat; reduce by half, 8 to 10 minutes. Whisk in the cayenne. Serve two filo squares to a plate, drizzle with balsamic sauce and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 52734,"Chocolate Espresso Cheesecake with Ganache 1 1/2 cups graham cracker crumbs (10 crackers) 5 tablespoons unsalted butter, melted 1 teaspoon ground cinnamon 5 ounces bittersweet chocolate 1 tablespoon instant espresso coffee 1 3/4 pounds cream cheese, at room temperature 1 cup granulated sugar 1/4 cup cornstarch 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/2 teaspoon kosher salt 3 extra-large eggs, at room temperature 1/2 cup sour cream, at room temperature 1/4 pound semi-sweet chocolate 1/4 cup heavy cream Instructions: Preheat the oven to 350 degrees F. To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature. Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature. To make the filling: Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust. Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled. For the ganache: Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 52735,"Gingerbread Jack-O'-Lanterns 1/2 cup butter or margarine 1/2 cup sugar 1/2 cup packed light brown sugar 1 egg 1 tablespoon unsulfured molasses 2 1/4 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon baking soda Pinch of salt 1 recipe Royal Icing (see below) Chocolate chips or candy corn to decorate 1 egg white 1 teaspoon lemon juice 1 to 1 1/2 cups confectioners' sugar Instructions: Beat together the shortening, sugars and the egg until fluffy. Stir in the molasses. Sift together the flour, spices, baking soda and salt, and blend into the sugar mixture. Wrap the dough in plastic wrap and chill for 3-4 hours. When ready to bake, preheat the oven to 325 degrees F. This is a tender dough, so work quickly to roll the dough 1/4-inch thick on a lightly floured surface and cut out pumpkin shapes using a pumpkin cookie cutter, or freehand using a small knife. If you're cutting your pumpkins freehand, don't make the stem too thin or it will break off after baking. Use a spatula to lift the pumpkins onto lightly greased baking sheets and bake for about 10 minutes. Don't overbake. Cool completely on wire racks before decorating. To decorate the pumpkins, set aside 1/3 cup of the royal icing and color it green. Color the remaining icing orange by blending in red and yellow food coloring. (Start with 5 drops of red and 6 drops of yellow and add more coloring as desired to make the color more intense.) Spread orange frosting over the pumpkin, avoiding the stem. Allow to set, then use a toothpick to dab green frosting on the stem. You can press on candy corn or chocolate chips to make a face on each pumpkin, or you can pipe a face on with melted chocolate using the following method. Melt 1/2 cup of chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate. Pipe eyes and noses and jagged grins as desired. Allow the chocolate to set before stacking the cookies. With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52736,"Strawberry-Rhubarb Greek Yogurt Fool 2 stalks rhubarb, cut into 1-inch pieces 1 cup sliced strawberries
1/2 cup sugar
One 3-inch strip orange peel, plus 1 teaspoon grated zest
2 cups nonfat or 2-percent Greek yogurt
1 teaspoon vanilla extract
2 tablespoons honey
1/2 cup chopped pistachios
Instructions: Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat. Bring to a simmer and cook until soft, stirring frequently, about 10 minutes. Transfer to a bowl and let cool completely. Remove the orange peel before serving. (The strawberry-rhubarb mixture can be made 2 days ahead and stored, covered, in the refrigerator.) Whisk together the yogurt, orange zest and vanilla in a bowl. Swirl the rhubarb mixture through the yogurt; do not fold it in completely. Divide among dessert bowls or glasses. Drizzle some honey over each fool and top with pistachios. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 52737,"Prosciutto Wrapped Asparagus 1 pound large asparagus spears 2 tablespoons olive oil Kosher salt and freshly ground black pepper 8 thin slices prosciutto, sliced in half Instructions: Preheat the grill to medium-high heat. Trim the asparagus ends and put them on a sheet pan. Add the olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Grill the asparagus until tender, rotating on all sides, for about 5 to 10 minutes. Remove them from the grill to a platter. When cool enough to handle, wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto. Serve immediately or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52738,"Sundae Date Boats 1 banana, split lengthwise 2 large scoops caramel stripe ice cream or French vanilla ice cream 1/2 cup butterscotch or caramel dessert topping 1 canister whipped cream 2 cherries Instructions: Place banana halves in a dessert boat. Add 2 large scoops ice cream. Remove the lid from the dessert topping jar and heat in microwave for 20 to 30 seconds. Pour warm sauce over ice cream. Top each scoop of ice cream with a big swirl of whipped cream and a cherry. Add 2 spoons and a special someone and this dessert makes a sweet end (or beginning) to a great date night, at home! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 52739,"Melted Broccoli Spread Kosher salt 1 large bunch broccoli, stems included, trimmed and cut into bite-size pieces 1/2 cup olive oil 6 cloves garlic, chopped 3 shallots or one small red onion, chopped 1/4 teaspoon crushed red pepper flakes, plus more for serving Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the broccoli and cook until very bright green and crisp tender, about 3 minutes. Drain and set aside. Add the olive oil, garlic and shallots to a heavy-bottomed pot or Dutch oven. Turn the heat to medium high and cook, stirring often, until the garlic is softened and the shallots are translucent but not brown, about 7 minutes.
Reduce the heat to low and stir in the broccoli. Season with 2 teaspoons salt, 1/4 teaspoon red pepper flakes and several grinds of black pepper. Cook until the broccoli is very soft and tender, stirring often to prevent sticking, about 1 1/2 hours. Season to taste with salt, pepper and more crushed red pepper.
Serve the broccoli spread warm or cold. Try it tossed with hot pasta, chickpeas and Parmesan for a quick vegetarian dish. Fold it into an omelet with cubed fresh mozzarella. Serve it on top of a grain bowl, in a chopped salad or with toasted bread.
Refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52740,"Bourbon Pepper Steak 4 (8-ounce) New York cut strip steaks, trimmed of all visible fat 4 tablespoons cracked black peppercorns (more if desired) Salt to taste 1 tablespoon pure olive oil 1/4 cup good Kentucky bourbon 1/2 cup red wine 1/2 cup brown stock 1 tablespoon unsalted butter Instructions: Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and \finish\ by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks. ","[Bourbon, Cabernet Sauvignon, Merlot, Malbec]" 52741,"Cranberry Fluff 2 cups fresh or frozen cranberries 1/2 cup sugar
3 cups mini marshmallows
1 cup halved red grapes
1/2 cup chopped walnuts
1 sweet, crisp apple, such as such as Honeycrisp or Pink Lady, cut into small dice
1/2 cup whipped cream or prepared whipped topping
Instructions: Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12. When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined. ","[Riesling, Moscato, Vinho Verde, Cava]" 52742,"Jerk Chicken 1/2 of 1 nutmeg 1 cinnamon stick 1 tablespoon coriander seeds 1 teaspoon cloves, whole 6 pimento seeds (allspice) 1 teaspoon black peppercorns 1 bunch scallions, chopped 1 large onion, roughly chop 2 to 3 Scotch Bonnet peppers 10 sprigs thyme, leaves picked 10 garlic cloves 1/2 cup fresh lime juice or white vinegar 1 cup soy sauce 1/2 cup raw sugar 1 whole chicken, cut into 8 pieces Instructions: Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.; Combine all of the above in a bowl and stir in the following: . ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 52743,"Chicken Cacciatore Soup 1 cup uncooked rotini 3 cans vegetable broth 2 boneless, skinless chicken breasts (about 8 ounces) 1 (30-ounce) jar of extra chunky spaghetti sauce with mushrooms and diced onions 1 medium onion, chopped 1/2 teaspoon garlic puree 1/3 teaspoon Italian seasoning 3 teaspoons red wine (optional) 1 (14.5-ounce) can stewed tomatoes, cut up in juice 1 medium zucchini sliced Instructions: Cook rotini according to package directions, substituting 1 can vegetable broth for part of the water. Cook until done (about 10 minutes). Drain and set aside. Cut chicken breasts into a 1-inch dice. In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning, red wine, tomatoes, and zucchini. Cook until vegetables are tender and chicken is cooked through (20 to 30 minutes). Add cooked rotini, and cook until heated through.
","[Barolo, Chianti, Rioja, Syrah]" 52744,"Spanakopita (Spinach Triangles or Pie) 1/3 cup olive oil 2 pounds spinach, washed and drained 1 bunch scallions, white and green parts, chopped 1/4 cup finely chopped parsley Salt and freshly ground black pepper 1/2 pound feta cheese, crumbled 1 to 2 eggs, lightly beaten 1 cup (2 sticks) unsalted butter, melted 1 pound filo pastry sheets Instructions: Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated). Stir the feta and as much beaten egg to moisten the cooled spinach mixture. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52745,"Go Get 'Em Smoothie 1 peeled banana, cut into 4, from the freezer 2/3 cup milk 1 tablespoon honey 4 teaspoons malted chocolate drink powder (recommended: Ovaltine) 1 teaspoon strong coffee or 1/2 teaspoon instant espresso powder Instructions: Put all ingredients into a blender and whiz to mix. Pour into a tall glass and drink before dashing out of the door. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 52746,"Rum Raisin Toasted Marshmallow Shake 2 pasteurized large egg whites 1/2 cup sugar
2 cups rum raisin ice cream 1/4 cup whole milk
2 tablespoons spiced rum, optional 4 toasted marshmallows
3 chocolate chip cookies
Instructions: For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside. For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 52747,"Yum Yum Brownie Muffins 1 (18 1/4-ounce) box devil's food cake mix 1 (15-ounce) can 100-percent pure pumpkin Fresh berries, for serving, optional Instructions: Preheat the oven to 400 degrees F. Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform. Cook's Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this! Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Allow to cool slightly and then serve. Garnish with fresh berries, if using. Enjoy! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 52748,"Butter Mochi One 16-ounce box mochiko (sweet rice flour) 2 cups sugar 2 teaspoons baking powder 1/4 teaspoon fine salt 2 cups whole milk 2 teaspoons pure vanilla extract 4 large eggs One 13.5-ounce can coconut milk 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment. Whisk together the mochiko, sugar, baking powder and salt in a large bowl. Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth. Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour. Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52749,"Garlic Halibut with Tomato-Caper Bruschetta 1 1/2 pounds halibut fillet, cut in 6-ounce pieces 2 tablespoons garlic, chopped 3 tablespoons white wine, Sauvignon Blanc, divided 1 tablespoons freshly chopped flat-leaf parsley 1 tablespoon lemon juice 1 tablespoons extra-virgin olive oil 3/4 cup chicken stock 2 tablespoons butter Salt and freshly ground black pepper Freshly chopped green onions, for garnish Tomato-Caper Bruschetta, for serving, recipe follows 1 baguette, sliced on bias, 4 pieces, no ends 2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced 3 tablespoons olive oil 3 tablespoons diced white onion 1 tablespoon nonpareil capers 3 tablespoons white wine 1 1/2 cups diced Roma tomatoes 1 teaspoon sugar Salt and freshly ground black pepper 3 tablespoons grated Parmesan Instructions: Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Tomato-Caper Bruschetta alongside. Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil. In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes. Top toasted baguette with tomato-caper sauce and garnish with Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52750,"Candied Yams 4 pounds #1 yams 1/2 cup brown sugar 1/4 cup granulated sugar 1 tablespoons ground cinnamon 1 cup fresh pineapple juice 1 cup fresh squeezed orange juice 1 cup cold water Instructions: Peel yams and cut in one-inch pieces. Place yams in cold water until all yams are peeled and cut. Drain yams. Place cut yams in deep baking dish. Add sugar, pineapple juice, orange juice, and water. Sprinkle ground cinnamon over top of yams. Cover yams and bake in 400 degree preheated oven for approximately 40-50 minutes or until yams are fork-tender. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 52751,"Warm Wheat Berry and Mushroom Salad 2 cups wheat berries 3 bay leaves 1 bundle fresh thyme Kosher salt 4 ounces slab bacon, cut into lardons Extra-virgin olive oil 1 red onion, cut into 1/4-inch dice Pinch crushed red pepper 1 sprig fresh rosemary, leaves picked and finely chopped 2 cloves garlic, smashed and finely chopped 1 1/2 pounds assorted mushrooms, sliced (shiitake, cremini or oyster work well) 1/2 cup dry white wine 1/2 cup chicken stock 1 bunch fresh Italian parsley, finely chopped Instructions: Put the wheat berries in a medium saucepan and toss in the bay leaf and thyme bundle. Fill the pan with water and season abundantly with salt. Bring the water to a boil and reduce to a simmer. Simmer the wheat berries until they are soft, 1 hour. Drain the wheat berries and reserve. In a large straight-sided saute pan, render the bacon until almost crispy. Add a few drops of olive oil and add the onions. Season the onions with salt, a pinch of crushed red pepper and the rosemary. Bring the pan to a medium heat and cook the onions for 6 to 7 minutes. Add the garlic and cook 2 to 3 minutes longer. Add the mushrooms and stir to coat with the oil. Season the mushrooms with salt and cook them for 5 to 6 minutes. Add the wine and cook until the wine has reduced by half. Toss in the wheat berries and the chicken stock. Cook until the stock has reduced almost all the way but the salad is not dry. Stir in the parsley and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52752,"Grilled Pizzas 1 1/4-ounce packet active dry yeast 5 cups all-purpose flour 1 tablespoon sugar Kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl 3 tablespoons extra-virgin olive oil, plus more for brushing 6 cloves garlic, thinly sliced Pinch of red pepper flakes 1 28-ounce can whole San Marzano tomatoes 1 bunch fresh basil, leaves torn Kosher salt and freshly ground pepper 1 pound fresh mozzarella cheese, thinly 1/2 cup shredded Parmesan cheese Instructions: Make the dough: Put 1 1/2 cups warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. Whisk the flour, sugar and 1 teaspoon salt in a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil. Mix on low speed until the dough starts to come together, about 1 minute. Increase the speed to medium low and mix until the dough starts to look smooth, about 1 minute. Increase the speed to medium and mix until the dough is smooth and elastic, 4 to 6 more minutes (it should stretch 3 inches without breaking). Transfer to an oiled bowl and cover with a damp towel or plastic wrap. Let rise in the refrigerator overnight. Lightly press down on the dough, then divide into 6 balls. Put on a baking sheet, cover and refrigerate until ready to grill. Meanwhile, make the toppings: Heat the olive oil in a pot over medium-low heat. Add the garlic and red pepper flakes and cook 3 to 5 minutes. Crush the tomatoes into the pot with your hands; add the juices. Rinse the can with 1 cup water and add to the pot. Add a handful of basil and season with salt and pepper. Increase the heat to medium and simmer until thickened, 20 to 25 minutes. Cool slightly. Preheat one side of a grill to high and the other to medium. Brush 2 baking sheets with olive oil; stretch each dough ball into a thin oval (about 8 by 11 inches) on the sheets. Brush the tops of the dough with more oil. Working in batches, grill the dough over high heat until bubbly on top and marked on the bottom, 3 to 4 minutes. Flip the dough onto the cooler side of the grill. Quickly top each crust with tomato sauce and mozzarella and cover until the cheese melts, about 2 minutes. Transfer the pizzas to a cutting board; sprinkle with the Parmesan and remaining basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52753,"White Wine California Citrus Sangria 3 bottles pinot grigio 1 1/2 cups brandy 3/4 cup orange liqueur 1/2 cup sugar 1 orange, thinly sliced 1 blood orange, thinly sliced 3 kumquats, sliced 1 lime, thinly sliced Instructions: In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow the citrus flavor to come through. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52754,"Plum-Rosemary Jam 1 1/2 pounds ripe red or black plums (5 to 7), chopped 1 cup sugar 2 tablespoons fresh lemon juice 1 sprig rosemary Instructions: Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes. Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour. Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52755,"The Porker 1/2 cup hard apple cider 1/2 cup brown sugar
1/2 cup apple cider vinegar
1 tablespoon allspice
1 teaspoon Worcestershire sauce
4 red apples, chopped
2 tablespoons oil or butter 4 onions, sliced thinly
1 cup mayonnaise 2 pounds good-quality sausage meat 4 tablespoons chopped fresh sage 1 teaspoon bacon salt (or substitute regular salt)
2 teaspoons ground black pepper
2 juicy red apples, chopped
1 onion, finely chopped
18 slices thick-cut double-smoked bacon 6 portions flatbread (or substitute wraps, naan or pita breads), warmed 1 cup grated goat's milk Gouda 6 small handfuls arugula
Instructions: For the apple chutney: Combine the hard cider, brown sugar, cider vinegar, allspice, Worcestershire and apples in a saucepan and place over medium-high heat. Bring to a simmer, lower the heat and simmer until the liquid has evaporated, about 30 minutes. Set aside and let cool. For the caramelized onion mayo: Heat the oil over medium-low heat in a pan, add the onions and cook down, stirring frequently, until the onions are amber in color and sticky, 20 to 30 minutes. Let cool, and then combine with the mayonnaise. Set aside. For the porker: Preheat the oven to 350 degrees F. Combine the sausage, sage, bacon salt, pepper, apples and onions in a large bowl and mix well. Lay a piece of aluminum foil on the counter, place the sausage mixture on the foil and roll it into a large sausage. Roll the foil around the sausage, being careful not to squash the mix. Place on a baking sheet and cook until the temperature of the meat reaches 160 degrees F, 30 to 40 minutes. Let sit until the meat is cool enough to handle, and then slice into approximately 3/4-inch slices. For the plate: Heat a grill pan and cook the bacon to the desired doneness. Set the bacon aside but keep the bacon fat in the pan. Sear the porker slices in the bacon fat until crisp and warmed through. Lay the flatbreads open and smear a good dollop of the onion mayo to one side on each, followed by some cheese and apple chutney. Place two beautiful porker slices and three slices of the bacon on each sandwich or wrap, and add a good handful of arugula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52756,"Hazelnut Crusted Chicken with Gorgonzola Sauce 2 heaping tablespoons all-purpose flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder 2 large egg whites 1 cup chopped hazelnuts, available on baking aisle 4 (6-ounce) pieces boneless, skinless chicken breasts Salt and pepper 2 tablespoons extra-virgin olive oil 1 cup whole milk 1/2 cup Gorgonzola 2 tablespoons chopped fresh sage leaves, plus extra for garnish, substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available Instructions: Preheat oven to 325 degrees F. Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface. Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes. In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes. To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 52757,"Tortilla Bowl Tacos 6 each Mission? Medium/Soft Taco Whole Wheat Tortillas 2 tbsp. Olive oil 1 lb. Turkey, ground, lean 1 oz. Taco seasoning, packaged 8 oz. Cheddar cheese, grated Shredded lettuce, as needed Diced tomatoes, as needed Diced onion, as needed Light sour cream, as needed Instructions:

1. Preheat the oven to 350F. 2. Place 6 oven-proof cups or jars (about size of standard coffee cup or small canning jar used for jellies) upside down on a rimmed baking sheet. 3. Lightly oil both sides of each tortilla with olive oil and drape one over each cup or jar, pressing down the sides gently to form the shape of an upside down bowl. 4. Bake the tortilla bowls for approximately 8 to 10 minutes until they are lightly browned and crisp, checking occasionally to make sure they don't burn and rotating if needed. Allow to cool before removing from cup or jar. Prepare fillings as they are cooling. 5. In a skillet, over medium heat, brown the turkey. Add the taco seasoning and cook according to package directions. 6. To serve, fill each tortilla bowl with the seasoned ground turkey and top with cheese, onions, tomatoes, lettuce, and sour cream as desired. Serve with fresh salsa on the side. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 52758,"Caihpirinha 1/2 lime, cut into small cubes 1 teaspoon fine sugar Handful cracked ice 1 1/2ounces cachaca Slice of lime, for garnish Instructions: Place lime cubes in cocktail shaker. Sprinkle lime with sugar. Smash the lime with pestle, spoon or muddle for 1 or 2 minutes to release all the oils from the rind. Add the cracked ice to the shaker, pour cachaca over all. Shake hard for at least 30 seconds. Pour into glass. Garnish with lime slice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 52759,"Bucatini All'Amatriciana Extra-virgin olive oil 8 ounces guanciale, cut in 1/4-inch strips 2 large onions, cut in 1/2-inch dice 1/2 to 1 teaspoon crushed red pepper flakes Kosher salt 2 (28-ounce) cans San Marzano tomatoes, passed through the food mill 1 pound bucatini or perciatelli 1/2 cup grated Parmigiano-Reggiano, plus extra for garnish 1 tablespoon minced chives, for garnish, optional Instructions: Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed. Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using. YUUUMMMEEEEE! ","[Barolo, Barbaresco, Chianti, Montepulciano]" 52760,"Chipotle-Habanero Pork BBQ Sandwich 3 cups brown sugar 1 cup chili powder 1 cup kosher salt 1/2 cup cumin 1/2 cup paprika 1/4 cup garlic powder 1/4 cup onion powder 1/4 cup black pepper 1/4 cup seafood seasoning, such as Old Bay 1/8 cup cayenne pepper One 8 to 12-pound bone-in pork butt 10 cloves garlic, minced 2 onions, minced 4 tablespoons chili powder 4 cups molasses 2 cups beef stock 8 ounces mustard 8 ounces cider vinegar 4 ounces Worcestershire sauce 6 tablespoons steak sauce, such as A1 1 tablespoon salt 2 teaspoons black pepper 1 teaspoon hot sauce, such as Cholula Juice of 2 lemons 2 seeded chipotle peppers in adobo sauce 1 habanero, whole 3 cups white wine vinegar 2 cups sugar 1 cup orange juice 2 tablespoons honey 1 tablespoon white pepper Celery seed Kosher salt 3 carrots, grated 1 head purple cabbage, shredded 15 Kaiser rolls, toasted Instructions: For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pepper, seafood seasoning and cayenne until thoroughly combined. Give the pork a healthy rubbing of the dry rub. Refrigerate and let sit for 24 hours. Prepare a smoker with hickory chunks to 225 degrees F. Smoke the pork until it reaches an internal temperature of 190 degrees F, about 1 hour 15 minutes per pound. For the bbq sauce: Saute the garlic and onions until soft in a large saucepan. Stir in the chili powder and saute until toasted and fragrant, about 1 minute. Add the molasses, beef stock, mustard, vinegar, Worcestershire, steak sauce, salt, black pepper, hot sauce, lemon juice, chipotles and habanero and simmer for 30 to 45 minutes. Remove the habanero, transfer to a food processor or blender and puree. For the citrus dressing: Whisk together the vinegar, sugar, juice, honey and white pepper, and add celery seed and salt to taste. When the pork is ready, pull it by hand into small chunks and mix in a bowl with the bbq sauce. Put the carrots and cabbage into a large bowl. Slowly add the dressing and hand toss until the slaw is coated but not saturated. Reserve remaining dressing for future use. Scoop about 1 cup of the pork mixture onto each roll and top with about 1/4 cup of the purple slaw. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]

" 52761,"Four-Flavor Sheet Pan Upside-Down Cake Nonstick cooking spray, for the sheet pan 10 tablespoons unsalted butter 1 cup firmly packed dark brown sugar 2 tablespoons dark rum 8 canned pineapple rings, drained well 8 maraschino cherries, stemmed 2 small navel oranges 2 medium blood oranges 2 plums 12 ounces (2 1/2 pints) firm fresh raspberries 3 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon fine salt 2 cups granulated sugar 2 sticks (1 cup) unsalted butter, at room temperature 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups buttermilk Instructions: For the topping and fruits: Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside. Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into 1/4-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1 1/2 inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack. Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack. For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside. Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52762,"Mini Yorkshire Pudding with Roast Beef 2 cups all-purpose flour 1/2 teaspoon salt 3 large eggs, at room temperature 2 cups milk, at room temperature 2 tablespoons unsalted butter, melted, plus more for greasing 1/2 pound thinly sliced roast beef 1/4 cup prepared horseradish Chives, cut 1-inch long for garnish Instructions: Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature. Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise. Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding. Garnish with sprig of chive. Serve immediately. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Gris]" 52763,"Beer Cheese and Soft Pretzel Bites 1 pound bakery pizza dough All-purpose flour, for dusting 1/2 cup baking soda
2 tablespoons sugar
1 large egg yolk
Pretzel salt or coarse kosher salt, for sprinkling
2 tablespoons unsalted butter 2 tablespoons all-purpose flour
Half a 12-ounce can lager beer (I like LO-Fi Brewing)
1/2 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Pinch Miss Brown\u2019s House Seasoning, recipe follows 1 1/2 cups shredded sharp Cheddar Kosher salt and freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels. Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it\u2019ll foam up.) While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces. When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels. Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes. For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Riesling, Gouda, Gruyre]" 52764,"Creamy Baked Pumpkin Risotto 5 cups low-sodium chicken or vegetable broth 2 cups arborio rice 2 cups pumpkin or butternut squash, small dice 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 1/2 medium yellow onion, minced 1/2 cup finely chopped fresh basil 1/4 cup finely grated parmesan cheese 2 tablespoons mascarpone cheese 2 tablespoons olive oil Instructions: Heat oven to 400 degrees F and arrange a rack in the middle. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes. Remove from oven, stir in remaining ingredients, season to taste and serve. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 52765,"Potato Gnocchi 3 pounds russet potatoes Kosher salt
1 1/2 cups all-purpose flour, plus more for dusting
1 large egg, lightly beaten
Instructions: Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle. Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52766,"Scrapple 1 pork heart 1 pound meaty pork ribs or bones 2 pounds pork liver 4 cups roasted cornmeal 2 1/2 tablespoons salt 2 tablespoons freshly ground black pepper Instructions: Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones. Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures. Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick. After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day. When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup. The loaves can be unmolded and frozen but will keep refrigerated for about 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52767,"Peppered Beef Tenderloin 3 Tbsp. coarsely ground pepper 2 Tbsp. olive oil 1 Tbsp. grated lemon peel 1 tsp. salt 2 garlic cloves, minced 1 beef tenderloin roast (3 to 4 lbs.) Instructions: Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145F; medium, 160F; well-done, 170F. Cover and let stand for 10 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 52768,"Marinated Sausages 2 pounds raw pork sausage links 1 bottle red wine 2 heads garlic, top cut off to reveal cloves 1 large sweet onion, thinly sliced 1 bunch fresh flat-leaf parsley, gently mashed 1/2 cup extra-virgin olive oil Instructions: Place the sausages in a large pan. Pour the red wine over the sausages. Add the garlic, onions, and parsley. Drizzle the olive oil over the mixture, making sure everything is evenly coated. Marinate for 24 hours in the refrigerator. Preheat the grill to medium heat. When the grill is hot, add the sausages and cook, turning occasionally, until cooked through, about 10 to 12 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 52769,"Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette 1/2 cup orange juice 2 tablespoons fresh lemon juice 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 teaspoons fresh chives, chopped Salt and freshly ground black pepper 2 cups cooked scallops, halved 2 cups whole strawberries, sliced 1 cup English cucumber, sliced Red lettuce leaves 1/2 cup Gorgonzola, crumbled Instructions: In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

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 Roasted Garlic Mashed Potatoes and Broccoli 1 1/2 pounds steak (such as ribeye), trimmed of excess fat Salt" 52770,"Dixie Fried Blue Crab and Corn Hush Puppies One 1-pound can lump blue crabmeat, drained 255 grams yellow cornmeal
112 grams all-purpose flour
21 grams baking powder
6 grams kosher salt
6 grams light brown sugar
1 1/2 cups buttermilk
1 large egg, beaten with a fork
50 grams canned sweet yellow corn, drained
50 grams green onion, small diced 40 grams pickled jalapenos, medium chopped 10 grams minced fresh garlic
25 grams Parmesan, finely grated 25 grams cooked bacon, chopped Canola oil, for frying
Instructions: Place the crabmeat on a paper towel and cover with another paper towel. Press lightly to remove any excess liquid. Combine the cornmeal, flour, baking powder, salt and brown sugar in a medium bowl until they are incorporated evenly. Next, add your buttermilk and egg and stir completely into mixture to loosen it up. Spoon in your crab meat and mix completely. Follow this with the corn, green onion, jalapenos and garlic. Incorporate the Parmesan and bacon (you can increase the amounts of Parmesan and bacon if you like, and want that to be more of a dominant flavor over the crab). Cover bowl with cling wrap and refrigerate for an hour to congeal for frying. Heat 5 inches canola oil to fry in a medium pot to 350 degrees F. Scoop 1-ounce balls from the hush puppy mixture and fry in batches, stirring and prodding occasionally, until evenly golden, 3 to 5 minutes. Remove to a paper towel to blot any excess oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52771,"Pizza Fritta with Tomato Sauce or Honey 4 tablespoons extra-virgin olive oil, for sauce 12 ounces crushed tomatoes 2 cloves garlic, cut into chunks Salt Fresh basil, torn Freshly grated pecorino cheese (sheep's milk cheese), for serving 1 pound fresh pizza dough or frozen pizza dough, thawed Extra-virgin olive oil, for frying 2 tablespoons honey Instructions: In a saucepan, heat up extra-virgin olive oil for the tomato sauce. Add the crushed tomatoes, garlic, salt and basil. Cook for 2 to 3 minutes. Divide dough into 8 equal parts. Stretch and flatten out each piece with your hands to create little pizzas. In a large pan, heat the extra-virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once the dough is puffy and golden brown on both sides, remove them from the pan and place on a paper towel to absorb the excess oil. Remove any raw garlic, if desired, from the tomato sauce and spoon sauce onto the fried dough. Top with freshly grated pecorino cheese, and serve immediately. For a sweet version: drizzle honey on the fried dough, and serve hot. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 52772,"Lemon Blueberry Cake 2 (8-inch) round store-bought (bakery) yellow or white cake layers 1/3 cup frozen lemonade concentrate, thawed 2 teaspoons lemon extract, divided 2 (12-ounce) cans cream cheese flavored frosting Fresh mint sprigs Fresh blueberries Lemon slices, quartered Instructions: Use a knife to slice cake layers in half horizontally. Use a pastry brush to brush each layer with lemonade concentrate; set aside. Stir 1 teaspoon of lemon extract into each can of frosting; set aside. To assemble cake: frost and stack the cake layers on top of each other. Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52773,"Creme Caramel 3 cups sugar 1/3 cup water 1 vanilla bean 1 1/3 cups whole milk 8 large eggs Instructions: Preheat the oven to 350 degrees F. To make a caramel: In a small saucepan, combine 1 1/2 cups of the sugar and the water and cook over low heat, do not stir, until it turns into caramel, about 15 to 20 minutes. Immediately pour caramel into 9-inch baking pan to about 1/4-inch deep. Split open vanilla bean, using back of knife scrape out the inside seeds. In a medium bowl, mix together the milk, eggs, remaining 1 1/2 cups sugar, and the vanilla seeds. Strain through a fine sieve and pour on top of caramel in the pan. Place pan in a roasting pan half way filled with water. Bake until the cream is set and does not move when shaken, about 40 minutes. Let set in the refrigerator overnight and serve by turning the creme caramel upside down onto a plate, allowing the caramel to coat it. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 52774,"No-Churn Pineapple Ice Cream Slices One 4-pound pineapple One 7.4-ounce can sweetened condensed coconut milk 1/2 teaspoon pure vanilla extract Pinch kosher salt 1 cup heavy cream, chilled 3/4 cup sweetened shredded coconut, toasted, optional (see Cook\u2019s Note) Instructions: Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream. Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute. Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it\u2019s fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain. Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight. If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef\u2019s knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 52775,"Mole Verde: Green Mole 6 ounces unhulled raw pumpkin seeds, about 2 cups 2 cups chicken or beef broth 6 ounces tomates verdes (tomatillos), husks removed, rinsed, and coarsely chopped 6 large leaves lengua de vaca or sorrel, rinsed, stems removed, and coarsely chopped 4 leaves hoja santa, stems and veins removed, coarsely chopped 8 large sprigs epazote, 5 coarsely chopped, 3 left whole 4 jalapeno or 6 serrano chiles, coarsely chopped, or to taste Approximately 1/4 cup pork lard or vegetable oil, for frying Instructions: Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible. Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote. Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute. ","[Malbec, Tempranillo, Garnacha, Barbera]" 52776,"Hash Brown Breakfast Casserole with Tomato Gravy 1 (32-ounce) bag frozen diced or shredded hash brown potatoes 1 (8-ounce) block sharp Cheddar cheese, grated (about 2 cups)
1 small sweet onion, chopped (about 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 large eggs, beaten
1 (16-ounce) container sour cream
1 (16-ounce) package ground pork sausage, roughly chopped
3 tablespoons all-purpose flour
2 (14.5-ounce) cans petite diced tomatoes, undrained
1/2 cup heavy cream
Garnish: chopped fresh chives Instructions: Preheat the oven to 350 degrees F. Stir together the hash browns, 1 1/2 cups of the cheese, and the onion, salt, pepper, eggs, and sour cream. Cook the sausage in a large skillet 10 minutes or until lightly browned. Remove from the skillet with a slotted spoon, reserving the drippings in the pan. Add the flour to the pan and cook for 1 minute, stirring constantly. Add the tomatoes with juice and cook 5 minutes, or until thickened. Reduce the heat to low and stir in the cream. Season to taste with salt and pepper. Set aside, keeping warm. In a large bowl, stir the sausage into the hash brown mixture and transfer to a lightly greased 13-by-9-inch baking dish. Top with the remaining 1/2 cup cheese. Bake until just set and golden brown, 30 minutes. Spoon the casserole onto the serving plates; top with the warm tomato gravy and a sprinkling of chives, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52777,"Simple Mashed Potatoes 2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes) Kosher salt 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces 1 cup half-and-half, warmed Freshly ground pepper Instructions: Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes. Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52778,"Roasted Red Pepper Soup With Broccoli Pesto Trees 1/4 cup blanched almonds Kosher salt 1 1/2 cups small broccoli florets 1 cup packed fresh basil 2 cloves garlic, smashed 1/2 cup extra-virgin olive oil 1/4 cup grated parmesan cheese 3 red bell peppers 2 tablespoons extra-virgin olive oil 1 stalk celery, diced 1 medium carrot, diced 1 large leek (white and light green parts only), halved lengthwise and thinly sliced crosswise Kosher salt 1 tablespoon fresh thyme 2 tablespoons tomato paste 1 quart low-sodium chicken broth 1 small russet potato, peeled and diced 8 slices white bread Instructions: Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes. Transfer to a food processor. Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water. Add the broccoli to the boiling water and cook until bright green, about 2 minutes. Drain and transfer to the ice water to cool, then drain and pat dry. Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste. With the motor running, gradually add the olive oil. Add the parmesan and pulse to combine. Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use. Make the soup: Preheat the broiler. Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes. Peel the peppers with your fingers under running water; discard the stems and seeds. Roughly chop the peppers. Heat the olive oil in a medium pot over medium heat. Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes. Stir in the thyme and roasted red peppers. Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables. Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer. Add the potato and simmer until soft, about 30 minutes. Puree with an immersion blender or in a regular blender in batches; keep warm. Preheat the oven to 350 degrees F. Cut the bread into tree shapes using a cookie cutter. Transfer to a baking sheet and toast in the oven until crisp, about 6 minutes. Ladle the soup into bowls. Spread the pesto on the toast and float in the soup. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52779,"Sierra Empanada 1 onion, cut in quarters, plus 2 1/2 pounds onions, diced 1 tablespoon plus 3 1/2 teaspoons salt
2 1/2 pounds boneless, skinless chicken thighs
1/2 cup olive oil, plus more for oiling the sheet pan
1/3 cup chipotle peppers
1 tablespoon garlic, minced
1 cup crushed tomatoes 1 teaspoon black pepper
2 tablespoons chopped fresh chives Empanada Dough, recipe follows Egg yolk, for glaze, optional 3 cups all-purpose flour 1/2 teaspoon salt
6 ounces unsalted butter
1 egg
2 tablespoons chopped fresh chives Instructions: Put the quartered onion, tablespoon salt and 1/2 gallon water in a pot and bring to a boil. Add the chicken and simmer for 40 minutes. Remove the chicken and let cool, then shred. Put 1/4 cup olive oil and the diced onions in a pan and cook at medium-high heat until onions are translucent, 10 to 15 minutes. Meanwhile, put the chipotle, garlic and remaining 1/4 cup olive oil in a blender; blend, making sure to leave some little chunks. Add the shredded chicken to the sauteed onions, then add the chipotle mixture and crushed tomatoes. Mix well, then add black pepper and remaining 3 1/2 teaspoons salt. Mix and add chives. Let cool completely. Drop tablespoon-size portions of filling in the center of each dough disc and fold so that the empanadas look like half-moons. Make sure the edges are completely sealed to prevent the filling from coming out while baking. Preheat the oven to 400 degrees F. Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes. Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute. Add the butter and mix until blended, another 2 minutes. Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch. Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight. Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding. Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52780,"BBQ Spiced French Fries 6 cups vegetable oil 4 Idaho potatoes, peeled and cut into 1 /4-thick inch fries 1 Recipe BBQ Spice, recipe follows 5 tablespoons Hungarian paprika 2 tablespoons Old Bay Seasoning 1 tablespoons chili powder (pasilla negro or habanero) 2 tablespoons brown sugar 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1 teaspoon thyme dried 2 teaspoons garlic powder 2 teaspoons onion powder 3 tablespoons kosher salt Instructions: In a heavy-bottomed pot, preheat the vegetable oil to 350 degrees. Add the potatoes and fry until golden, about 5 to 7 minutes. Transfer the fries to a large bowl and toss with BBQ Spice. Serve. Place all the ingredients in a food processor and pulse until everything is very well combined and almost pulverized.
","[Zinfandel, Merlot, Malbec, Tempranillo]" 52781,"Instant Pot Mashed Sweet Potatoes 4 pounds medium sweet potatoes, peeled 3/4 cup chopped pecans
1 stick (8 tablespoons) unsalted butter 1/3 cup heavy cream 1/4 cup pure maple syrup 1/2 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 1/2 cup marshmallow creme, optional
Instructions: Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside. Turn a 6-quart Instant Pot? to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve.
Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 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. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed. Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52782,"Rajas con Queso Mini Tamales 1 cup plus 1 tablespoon lard 2 1/4 cups masa harina (instant corn flour) 2 teaspoons baking powder Salt 1 1/4 cups homemade chicken broth, hot 16 big unbroken dried corn husks For the filling: 2 small poblano cl peppers 2 tablespoons unsalted butter 1 cup coarsely chopped white onion 1 clove garlic, minced 1 ear of corn, kernels removed 1/4 cup Mexican crema 1/4 cup shredded Oaxaca or monterey jack cheese Instructions: Make the tamale dough: Place the lard in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the masa harina and beat 2 minutes. Add the baking powder and 1 1/2 teaspoons salt; continue beating until incorporated, about 5 minutes. Add the hot broth and continue beating until the dough is soft and fluffy (it should pull away from the side of the bowl easily). Cover with a damp kitchen towel and let sit about 10 minutes. Place the corn husks in a large pot and cover with water. Bring to a boil, then reduce the heat to medium and simmer until softened, about 8 minutes. Drain. Make the filling: Roast the poblanos over the flame of a gas burner, turning, until charred, about 4 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the poblanos with your fingers and discard the stems and seeds, then coarsely chop. Melt the butter in a medium saute pan over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, corn and poblanos and cook 2 more minutes. Add the crema; when it starts bubbling, reduce the heat to low and stir in the cheese until melted. Season with salt and set aside to cool. Tear 4 corn husks into 1/2-inch-thick strips to use as ties; set aside. Assemble the tamales: Hold an open corn husk in one hand; spread about 2 tablespoons dough on the husk, leaving a 1 1/2-inch border on all sides. Spoon 1 tablespoon of the filling down the center, then fold in the long sides of the husk to cover the filling and fold up the narrow short end (leave the wide end open). Tie a strip of corn husk around the tamale to hold the folded flaps in place. Repeat to make 12 tamales. Place the tamales, open-side up, in a steamer basket set in a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales. Bring to a boil, then reduce the heat to medium low; cover the pot with a kitchen towel and a lid and steam until firm, 1 hour to 1 hour 15 minutes, adding more water to the pot if needed. The tamales should pull away from the husks without sticking; if they're still sticky, continue cooking. Let stand at least 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52783,"Shrimp Fra Diavolo 3 tablespoons olive oil 1 pound jumbo or U-12 shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 teaspoon red cl flakes
3 cloves garlic, thinly sliced
1/2 serrano cl, seeded and finely minced
1/4 cup limoncello or sambuca
1/4 cup white wine
2 cups crushed San Marzano tomatoes
1/2 cup grated Parmigiano-Reggiano
1 tablespoon fresh parsley leaves, finely minced
1 teaspoon fresh basil leaves, finely minced
1 teaspoon fresh oregano leaves, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
Zest and juice of 1 lemon
Garlic Bread, recipe follows 1 baguette, split lengthwise 4 tablespoons butter, melted
4 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and minced
1 shallot, minced
Kosher salt and freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
1 teaspoon cl flakes, optional
Instructions: In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the cl flakes, garlic and serrano cl. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes. Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with Garlic Bread. Preheat the oven to 400 degrees F. Lightly toast the baguette cut-side up in the oven, 4 minutes. Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and cl flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52784,"Breakfast Sausage 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 1/2 pound fat back, diced into 1/4-inch pieces 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons finely chopped fresh sage leaves 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon finely chopped fresh rosemary leaves 1 tablespoon light brown sugar 1/2 teaspoon fresh grated nutmeg 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes Instructions: Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52785,"Kao Soi 20 chicken thighs Rice bran oil, for searing 2 teaspoons white peppercorns 4 sticks cinnamon 4 pieces star anise 1/2 cup palm sugar 1/4 cup black soy sauce 1/4 cup thin soy sauce
1 stalk celery 1 head garlic, cloves peeled 2 cups red curry paste 7 1/2 pounds red onion 1 1/4 pounds ginger 10 ounces cumin 5 ounces dried Thai chiles 2 teaspoons black cardamom 1 cup rice bran oil 1 1/2 gallons coconut milk 10 ounces granulated sugar 8 ounces palm sugar 12 ounces fish sauce Salt Boiled egg noodles Fried egg noodles Sliced green onions Sliced red onions Instructions: For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes. Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours. For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste. Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat. To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]

" 52786,"Kickin' Bucket 20 ounces light rum 10 ounces Jamaican aged rum, such as Smith and Cross 10 ounces orange juice
5 ounces agave nectar
5 ounces fresh lime juice
3 ounces dark sherry (oloroso)
2 teaspoons freshly grated nutmeg Orange wheels studded with cloves, for garnish Instructions: Put the light rum, aged rum, orange juice, agave, lime juice, sherry and nutmeg in a punch bowl (or bucket) and stir thoroughly. Add large ice cubes and garnish with orange wheels studded with cloves. Ladle into punch glasses or drink with straws from the container. ","[Rum, Sherry]" 52787,"How to Make Homemade Vegan Burgers | Vegan Lentil Burgers 3/4 cup brown lentils, rinsed, strained and picked through 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water 2 teaspoons extra-virgin olive oil 1 large red onion, half finely chopped and half thinly sliced Juice of 1/2 lemon Kosher salt 8 ounces fresh baby spinach 2 large cloves garlic, minced Freshly ground black pepper 1/2 teaspoon ground cumin 1 cup whole-wheat breadcrumbs 1/2 cup walnuts, toasted and finely chopped Cooking spray 6 whole-grain vegan hamburger buns Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional Instructions: Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside. Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes. Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight. Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Grenache Blanc]" 52788,"Salmon Coulibiac 2 sheets frozen pastry dough, thawed 1 egg yolk, beaten with 1 tablespoon milk, for egg wash 3 cups spinach, sauteed and squeezed dry 1/2 pound freshly sliced mushrooms sauteed and patted dry 1 (3 to 4-pound) side of salmon Salt and freshly ground black pepper 2 hard-boiled eggs, chopped 1 onion, sliced 1 tablespoon fresh dill leaves 1 teaspoon freshly chopped thyme leaves Instructions: Roll out 2 pastry sheets to 1/2-inch thickness and set aside in the refrigerator for 30 minutes to rest prior to assembly. (This will make it easier to handle). At this time preheat the oven to 350 degrees F. When ready to assemble, lay 1 of the pastry sheets on a flat floured surface. Brush with egg wash and evenly spread the spinach on top. Then cover the spinach with the sauteed mushrooms. Lay the whole side of salmon on top of the spinach and mushrooms, making sure you have at least 1/2-inch of pastry left all around the salmon. Preheat oven at 350 degrees F. Season the salmon with salt and pepper and top with the chopped eggs and sliced raw onion. Sprinkle with chopped dill and thyme and brush the egg wash liberally around the edges of the bottom pastry. Place the other pastry sheet on top of the salmon and press the 2 sheets together so they seal tightly (the whole thing should look like a parcel). Egg wash the top and sprinkle with little salt. Transfer the salmon to a sheet pan and place in the preheated oven for 30 minutes. After 30 minutes check internal temperature by placing an instant-read thermometer into the center of the salmon. When it reads 125 degrees F remove from the oven and allow to rest for a further 10 minutes. It will continue to cook for a further 20 minutes or so. Transfer salmon to a cutting board and using a serrated knife, slice into 2-inch pieces. Place on a serving platter and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52789,"Spinach Artichoke Calzones 2 cups part skim ricotta 1/4 teaspoon nutmeg, freshly grated or a few pinches ground A few grinds black pepper 1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped 2 cloves garlic, finely chopped 2 (10-ounce) tubes refrigerated pizza dough 2 cups shredded mozzarella Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil) 2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows 2 tablespoons (two turns around the pan) extra-virgin olive oil 3 cloves garlic crushed 1/2 teaspoon crushed red pepper flakes 1 (32 ounce) can chunky style crushed tomatoes Salt and pepper 1 teaspoon Italian dried seasoning 1 handful Italian parsley leaves, chopped Instructions: Preheat oven to 425 degrees F. Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon \pizza parlor\ look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones. If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day. Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve. Yield: 4 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52790,"Skillet Brownies 1/4 pound (1 stick) unsalted butter 4 ounces plus 1/2 cup Hershey's semisweet chocolate chips, divided 1 1/2 ounces unsweetened chocolate 2 extra-large eggs 2 teaspoons instant coffee powder, such as Nescafe 1 1/2 teaspoons pure vanilla extract 1/2 cup plus 1 tablespoon sugar 1/4 cup plus 1 tablespoon all-purpose flour, divided 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 pint vanilla ice cream, such as Haagen-Dazs Instructions: Preheat the oven to 350 degrees F. Heat the butter, 4 ounces of the chocolate chips and the unsweetened chocolate together in a medium heatproof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and stir it into the chocolate mixture. Toss the remaining 1/2 cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets (see note at left) and place them on a sheet pan. Bake for 22 minutes exactly. Don't overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 52791,"Orange Candy Apples 4 Golden Delicious apples Nonstick cooking spray 1 1/4 cups sugar 1/4 cup light corn syrup 1/2 teaspoon orange gel food coloring 2 ounces bittersweet chocolate Instructions: Insert lollipop sticks one-third of the way into each apple. Line a baking sheet with parchment paper and coat the parchment with cooking spray. Combine the sugar, corn syrup and 1/4 cup water in a small saucepan; bring to a boil. Reduce the heat to medium and add the orange food coloring. Continue cooking, swirling the pan but not stirring, until a candy thermometer registers 290 degrees F, about 10 minutes; remove from the heat. Working one at a time, dip the apples into the candy, then twirl over the pan to let the excess drip off, keeping your fingers out of the way of the hot candy coating. Transfer to the prepared baking sheet and let stand until set, about 5 minutes. Put the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. One at a time, hold each apple over the bowl and use a fork to drizzle with chocolate, turning to coat around the base of the apple. Return to the baking sheet; let set, about 5 more minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 52792,"Huevos Rancheros with Quick Stewed Black Beans 1 tablespoon olive oil 1/2 red onion, finely diced Kosher salt 3 garlic cloves, finely minced 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 2 sprigs oregano 1/2 orange One 540-milliliter/18.25-ounce can black beans, undrained 1/4 cup water (60 milliliters) 3 medium ripe tomatoes, such as Roma or vine-ripe, roughly chopped 1/2 red onion, roughly chopped 1/2 to 1 jalape?o pepper, roughly chopped 1/4 cup cilantro, roughly chopped 1 garlic clove, roughly chopped 1 lime, juiced 1 tablespoon olive oil Kosher salt 4 corn tortillas 2 teaspoons olive oil (for frying eggs) 4 eggs Kosher salt Optional toppings: crumbled cotija or feta cheese, diced avocado, sour cream, fresh cilantro and/or oregano, sliced jalape?os, lime wedges, hot sauce Instructions: For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes. Meanwhile, for the salsa: Add the tomatoes, onions, jalape?o, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren\u2019t the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.) For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat. Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt. To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 52793,"Fresh Strawberry Balsamic Basil Daiquiri 1/4 cup ice cubes 1/2 cup sliced fresh strawberries 4 tablespoons light rum 1/2 teaspoon balsamic vinegar 2 large fresh basil leaves plus 1 small sprig for garnish Instructions: Place the ice cubes, strawberries, light rum, balsamic vinegar and basil leaves in the pitcher of a blender and blend until smooth and slushy. Pour into a tall glass and garnish with a small basil sprig. Cook's Note: If your strawberries aren't very sweet, add up to 1/2 teaspoon superfine sugar. ","[Prosecco, Moscato, Vinho Verde]" 52794,"Sopa Marquis 1/2 cup freshly chopped cilantro leaves Homemade Chicken Broth, recipe follows 1 lime, juiced 8 stalks celery-large outer and pale inner stalks mixes, cut on the diagonal into 1/2-inch slices (about 3 cups) 1 lime, cut into wedges 4 carrots, peeled and cut on the diagonal into 1/2-inch slices (about 2 cups) 1 pound fideos (thin egg noodles) or angel hair pasta 1 tablespoon olive oil 2 Hass avocados, pitted, peeled, and cut into 1/2-inch cubes 1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards 2 large Spanish onions (about 2 pounds), left whole and unpeeled 1 large red bell pepper, cored, seeded, and cut into quarters 1 large head garlic 1 large bunch fresh cilantro 2 teaspoons black peppercorns 2 bay leaves 1/2 teaspoons achiote (annatto) seeds, optional 1 ham hock, optional Instructions: Make the broth and strain it. Pluck the chicken pieces out and set them aside until they are cool enough to handle. When the chicken is cool, pull off the skin and discard, then shred the meat coarsely, getting rid of any fat, gristle, etc. as you go. Set the chicken meat aside. The broth may be made and the chicken shredded up to 2 days before preparing the soup. Heat a large pot of salted water to a boil. Bring the strained broth, celery, and carrots to a boil in a large pot on medium heat. Taste the broth and add salt and pepper, if necessary. Adjust the heat so the broth is simmering and cook until the vegetables are tender but not mushy, about 10 minutes. Meanwhile, stir the fideos into the boiling water, crushing each handful to break the noodles up as you go. Cook until tender but with a little bit of a bite, about 4 minutes. Drain the noodles and put them in a bowl. Add the olive oil and toss well. When the vegetables are tender, stir the shredded chicken, avocado, cilantro and lime juice into the soup. Bring the pot of soup to the table, along with the noodles and lime wedges. Spoon some of the noodles into each bowl and ladle some of the soup over them. (Stir the soup with a ladle so you're sure to get some of each ingredient into each bowl.) Pass the lime wedges separately. Homemade Chicken Broth: Put the chicken, onions, and red pepper in a large stockpot. (Mine is 16 quarts.) Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot. Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes. Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth. Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating. Yield: 3 to 3 1/2 quarts ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52795,"Popcorn with Parmesan and Pecorino 1/2 cup popcorn kernels 4 tablespoons butter, melted 1/4 cup grated Parmesan 1/4 cup grated Pecorino Romano Instructions: Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker. Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn. Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52796,"Cannellini Beans 1 pound dried cannellini beans 1 rib celery, broken in 1/2 1 large or two small carrots, peeled and broken in 1/2 1 large onions, skin removed, hairy end left on, cut in 1/2 3 cloves garlic, smashed 1 bundle thyme 2 bay leaves 1 piece slab bacon or prosciutto skin, or a couple slices of bacon Kosher salt Instructions: Soak the beans overnight in a large bowl filled with water. *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the \quick soak\ method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight. Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important. When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid. Beans, beans the musical fruit... ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52797,"Chocolate Angel Food and Raspberry Parfait 1 cup very cold heavy cream 3 tablespoons granulated sugar 3 tablespoons best quality cocoa powder 1 teaspoon vanilla extract 1 store-bought chocolate angel food cake, cut into cubes 1/4 cup framboise (raspberry liqueur) 1 pint fresh raspberries Grated bittersweet chocolate Instructions: Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold. Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 52798,"Open Faced Salmon Sandwich 8 slices rye bread 1/4 pound smoked salmon, sliced 8 ounces cream cheese 1/4 cup chopped parsley leaves 1 English cucumber, sliced or cut into fans 1/4 cup salmon roe Instructions: Preheat the oven to 400 degrees F. Toast the bread for about 5 minutes then set aside to cool. Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired. Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread. Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 52799,"Spicy Roasted Delicata Squash 2 medium delicata squash 2 medium red jalapenos or Fresno peppers 3 tablespoons white balsamic vinegar
1/4 cup plus 1/2 teaspoon olive oil
1 tablespoon harissa
Kosher salt and freshly ground black pepper
1/4 teaspoon pumpkin pie spice
Pinch cayenne pepper
1 1/2 ounces feta cheese, crumbled Instructions: Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 52800,"Pork Tenderloin with Apple Cider Reduction 2 (1 pound) pork tenderloins, cut in 1/2 crosswise Vegetable oil Salt and freshly ground black pepper 1 1/2 cups apple cider 1/2 cup apple cider vinegar 1/4 cup maple syrup Instructions: Heat oven to 500 degrees F and arrange rack in the upper third. Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces. Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked. When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52801,"Welsh Rarebit 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup porter beer 3/4 cup heavy cream 6 ounces (approximately 1 1/2 cups) shredded Cheddar 2 drops hot sauce 4 slices toasted rye bread Instructions: In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 52802,"Arugula and Pear Salad with Dijon Sherry Vinaigrette 1 medium bunch arugula, washed and stemmed 1 Bosc pear 1/4 cup sherry vinegar 2 heaping teaspoons whole grain Dijon mustard 1/3 cup olive oil 1 shallot, minced Kosher salt Freshly ground black pepper 3/4 cup walnuts halves, toasted Instructions: Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula. In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper. Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52803,"Grilled Bananas and Apricots with Walnut Cookies and Caramel Rum Sauce 3/4 cup all-purpose flour 1/3 cup cake flour 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 ounces walnuts, ground in food processor 1 stick unsalted cold butter, cut into 1/2-inch cubes 1 large egg yolk 1 tablespoon cold water 1/4 pound unsalted butter 1/3 cup granulated sugar 1/2 teaspoon cinnamon Pinch salt and pepper 12 baby bananas, peeled and halved 12 apricots, pitted and halved 2 cups granulated sugar 1/2 cup water 3 tablespoons butter 1 cup heavy cream 1/4 cup dark rum Instructions: Preheat oven to 350 degrees F. Put all dry ingredients in a food processor, including walnuts and pulse until combined. Whisk together the egg yolk and water in a small bowl. Add the butter to the dry ingredients and cut the butter into the mixture by pulsing. Add the yolk and water and pulse until the dough just comes together. Remove dough to a flat surface and gently knead until it comes together into a cohesive mass. Wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into 4-inch circles. Transfer the circles to a baking sheet and bake until lightly browned, about 12 to15 minutes. Let cool on a baking rack. Melt the butter in a small saucepan on top of the grill. Add the sugar, cinnamon and salt and pepper and stir until the sugar is dissolved. Sprinkle fruit with salt and pepper. Grill the fruit on both sides, brushing with the butter mixture, until just cooked through. Remove the fruit to a platter. Combine sugar and water. Cook over medium heat until sugar caramelizes to a dark golden brown. Slowly add the butter, then cream and whisk until smooth. Strain the sauce into a bowl and whisk in the rum. Keep warm. Arrange grilled fruit on top of the cookies. Drizzle with the sauce and serve with vanilla ice cream or freshly whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 52804,"Curried Crab-Mango Pocket Pies and Hot Sauce 20 serrano chiles, stemmed and cut crosswise 1 1/2 tablespoons minced garlic 3/4 cup thinly sliced white onions 3/4 teaspoon kosher salt, or more as needed 1 teaspoon vegetable oil 2 cups water 1 cup distilled white vinegar 1 tablespoon vegetable oil 1/4 red onion (2 ounces), finely diced 1/4 red bell pepper (1.4 ounces), finely diced 2 teaspoons kosher salt 1 1/2 teaspoons black pepper 1 teaspoon curry powder 12 ounces mango, small dice 1/4 cup light brown sugar 2 tablespoons fresh lime juice 1 tablespoon apple cider vinegar 10 ounces jumbo lump crab meat, picked for shells 1/2 cup chopped fresh cilantro 9 1/2 ounces all-purpose flour, plus more for dusting 2 teaspoons baking powder 3/4 teaspoon kosher salt 6 tablespoons shortening 3/4 cup milk 1 large egg Canola oil, for frying Instructions: For the hot sauce: Combine the peppers, garlic, onions, salt, and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary. Strain and serve. For the filling: Heat the oil over medium heat in a large saute pan. Once the oil is shimmery, add the red onion and bell pepper. Cook, stirring until the onion is soft and translucent, about 2 minutes. Season with the salt, pepper and curry powder and cook, about 1 minute more. Add the mango and cook to just soften slightly, about 2 minutes. Add the brown sugar and cook, 2 minutes more. Deglaze the pan with the lime juice and cider vinegar. Cook until the liquid is almost completely gone, 3 to 5 minutes more. Remove the pan from the heat, transfer the mango mixture to a bowl over an ice bath and cool to room temperature, stirring occasionally. Once the mango mixture has cooled, fold in the jumbo lump crab meat and cilantro. For the pastry: Combine the flour, baking powder and salt in the bowl of a food processor. Pulse for a few seconds, then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix with a spatula until the dough begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding it over 10 to 20 times. Beat the egg with 1 tablespoon of water and set the egg wash aside. Line a baking sheet with parchment. Divide the dough into 6 equal pieces. Take one piece to roll, keeping the other dough balls covered with plastic wrap while you work. Lightly dust the countertop and dough with flour and roll the dough very thin into a 6 1/2-inch round. Spoon about 1/4 cup of the filling in the center of the pastry. Brush the edges of the pastry with the egg wash and fold the dough in half over the filling. Use the tines of a fork to press and seal the edges. Then dock the top of the pocket 4 to 5 times. Transfer to the prepared baking sheet and repeat with the remaining dough and filling. Fill a large Dutch oven with 3 inches of oil. Heat the oil to 375 degrees F and line a baking sheet with paper towels and an inverted cooling rack on top. Fry the pocket pies 2 or 3 at a time, keeping an eye on the oil temperature, until golden brown, 2 to 3 minutes per side. Remove the pocket pies with a spider or slotted spoon and drain on your paper towel-lined baking sheet. Sprinkle the pies with salt, and serve immediately with the hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52805,"Vanilla Pudding 4 1/2 cups milk 1 cup sugar 1/3 cup cornstarch 1/2 teaspoon kosher salt 5 large egg yolks, lightly beaten 1 tablespoon pure vanilla extract Whipped cream, for serving Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl until combined. Whisk in the egg yolks and remaining 1/2 cup milk until smooth. Pour about 1 cup of the hot milk into the egg mixture and whisk until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Continue to cook, whisking constantly, until the mixture comes to a boil and thickens to a pudding-like consistency, about 3 minutes. Remove from the heat and stir in the vanilla extract. Divide the pudding among 6 to 8 small ramekins or dessert cups. Place a piece of plastic wrap directly on top of each pudding and refrigerate until completely cooled and set, about 4 hours. Serve with a dollop of whipped cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 52806,"Shrimp Bolognese 1/4 cup olive oil 1 pound large shrimp (16/20), peeled, deveined and roughly chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 small carrot, peeled and finely chopped
1 small bulb fennel, finely chopped
1 small yellow onion, finely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 cup dry white wine
One 15-ounce can whole peeled cherry tomatoes
Finely chopped tarragon, for serving
Instructions: Place a large heavy-bottomed pan over medium high-heat and add the oil. Sprinkle the shrimp with salt and, working in batches, cook until they begin to turn pink on both sides, 3 to 5 minutes. Repeat with the remaining shrimp and set aside. Add the garlic, carrots, fennel and onions with a large pinch of salt and cook, stirring occasionally until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the crushed red pepper flakes if using. Add in the white wine and tomatoes and bring to a simmer. Cook, partially covered, until the sauce has thickened and the liquid is reduced, at least 20 minutes. Season with salt and pepper and stir the shrimp back in. Before serving, stir in some tarragon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52807,"Chocolate-Ricotta Pie 1 1/2 cups all-purpose flour 2 tablespoons cornmeal 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total) 1/4 cup sugar, plus 3/4 cup Pinch salt 1 stick (4 ounces) unsalted butter, melted and cooled slightly 1/2 cup water 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup ricotta cheese 3 ounces cream cheese, at room temperature 1 large egg 3 large egg yolks Instructions: Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely. Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly. In a double boiler, melt the chocolate over very softly simmering water. Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 52808,"Pecan and Dried Fruit Noodle Pudding 1 pound wide egg noodles 4 large eggs, separated 6 tablespoons unsalted butter 1/2 cup sugar 1 cup sour cream 1 teaspoon vanilla 1/3 cup diced raisins 1/3 cup diced apricots Cinnamon Freshly grated nutmeg 1 cup chopped walnuts 2/3 cup apricot preserves Instructions: Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl. In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla. In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52809,"Red, White and Blue Fruit Salad 1 cup sliced fresh ginger (from one 4-inch piece) 4 tablespoons honey Zest of 1 lime plus 2 tablespoons fresh lime juice 8 cups 1-inch watermelon cubes (about 1/2 small seedless watermelon) 1/2 cup shredded and sweetened coconut 1 cup blueberries Instructions: Combine the ginger, honey and 1 cup water in a small saucepan. Bring to a boil, remove from the heat and let sit until cooled to room temperature. Drain, discarding the ginger, and stir in the lime juice. Put the watermelon in a large bowl, and add the ginger-honey syrup. Cover and refrigerate to chill, at least 1 hour up to 4 hours, tossing the watermelon occasionally. Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet, and bake until lightly golden, 6 to 8 minutes; let cool. When ready to serve, drain most of the liquid off the watermelon. Add the blueberries and lime zest, and toss to combine. Sprinkle with the toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52810,"Classic Chicken Pot Pie 1 cup diced onion 1 cup diced celery 1 cup diced carrot 1/2 stick butter 1 clove garlic, crushed 1/2 cup all-purpose flour 1 cup chicken broth 1 1/2 cups half-and-half 1/2 teaspoon sea salt 1/3 teaspoon sage 1/4 teaspoon ground black pepper 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg Pinch dry mustard Pinch cayenne pepper 1 pound cooked chicken breast, cubed 1/4 cup sweet peas Store-bought puff pastry sheets, for topping Instructions: Preheat the oven to 425 degrees F. In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top. Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52811,"Apricot Butter 1/8 teaspoon kosher salt 1/4 pound unsalted butter at room temperature 1/2 cup good apricot preserves Instructions: Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature. ","[Chardonnay, Riesling, Gewrztraminer]" 52812,"Carrot Loaf 2 pounds carrots, peeled and cut into 1/4 inch slices 5 ounces unsalted butter 1/4 pound mushrooms, sliced 1/2 pound spinach, cleaned, with stems removed 5 eggs 4 ounces grated Swiss cheese 1 teaspoon salt 1 teaspoon freshly ground pepper Instructions: Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl. Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Chop coarsely and add them to the carrots. Saute spinach in 1-ounce of butter. Chop coarsely and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly. Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary. Preheat oven to 400 degrees F. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Invert onto a warm serving platter and remove the foil. Slice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52813,"Herb Soup With Crab 8 ounces lump crabmeat, picked over 1 cup chopped mixed herbs (such as parsley, chervil and/or basil) 1 lemon (1 teaspoon grated zest, plus the juice) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 6 slices white bread, cubed 4 tablespoons unsalted butter 1 bunch leeks, white and light green parts only, chopped 3/4 pound Yukon gold potatoes, peeled and chopped 1 medium bulb fennel, cored and chopped 1/2 cup dry white wine 1/2 cup heavy cream Instructions: Toss the crab, 2 tablespoons herbs, half each of the lemon zest and juice, and salt and pepper to taste in a bowl; cover and refrigerate. Whisk the remaining lemon zest and juice with the olive oil in a separate bowl. Toss 1 tablespoon of the lemon oil with the bread cubes; season with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat. Cook the bread cubes until golden, about 7 minutes. Drain on paper towels. Heat the remaining 2 tablespoons butter in a pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the potatoes and fennel and cook, about 7 minutes. Stir in the wine, 2 teaspoons salt and 1/4 teaspoon pepper; cook 2 more minutes. Add 5 cups water and 1/2 cup herbs. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes. Puree the soup in a blender in batches. Return to the pot, add the cream and simmer until thick, 5 to 10 minutes. Add the remaining 6 tablespoons herbs; season with salt and pepper. Ladle the soup into bowls and top with the crab, croutons and the remaining lemon oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52814,"Grilled Link Hot Dogs with Homemade Pickle Relish 8 link hot dogs Assorted mustards (brown, horseradish, sweet and hot, Dijon, etc.) Ketchup Best-quality hot dog buns Homemade Pickle Relish, recipe follows 1 1/2 cups cider vinegar 1 teaspoon mustard seeds 1 teaspoon coriander seeds 2 tablespoons sugar 8 large dill pickles (sour, not half-sour), finely diced 1 small red pepper, grilled, peeled, seeded, and finely diced 1 small yellow pepper, grilled, peeled, seeded, and finely diced 1 small white onion, finely diced 2 tablespoons chopped fresh dill Instructions: Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish. Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52815,"Rocky Road Bark 1 pound 54-percent bittersweet chocolate, finely chopped 4 ounces roasted, salted almonds, chopped 2 ounces marshmallow creme Instructions: Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs. Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest. Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature. Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free. If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F. As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F. Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes. Break into large pieces to serve. Store in an airtight container in a cool, dark place. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52816,"Rib-Eye Steaks with Smokey Arrabiata Sauce 1 (28-ounce can) crushed tomatoes 1 small onion, coarsely chopped 2 cloves garlic, peeled and crushed 1 tablespoon capers, drained and rinsed 1 (3-inch long) serrano or Thai cl, stemmed, 1/2 of the seeds removed, and coarsely chopped 1 tablespoon sugar 2 teaspoons smoked paprika, plus extra for seasoning 2 teaspoons kosher salt, plus extra for seasoning 2 (1 pound) rib-eye steaks, each about 1-inch thick 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, cl, sugar, paprika, and salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium heat. Cook for 25 minutes until thickened. Season with salt and smoked paprika, to taste. For the steaks: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the steaks on both sides with olive oil. Season on both sides with salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes. Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 52817,"Smoky Arugula and Apple Salad 1 tablespoon whole-grain mustard 1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt 1 apple, such as Fuji or Pink Lady, halved and cored
5 ounces baby arugula 1/2 cup chopped smoked almonds
1/4 cup dry ricotta cheese (see Cook's Note) Instructions: Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt. Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52818,"Chicken Jicama Salad with Cilantro Buttermilk Dressing 1/4 red onion, thinly sliced 1 bunch cilantro, leaves picked 1 cup crumbled Cotija or feta cheese (about 4 ounces)
1/2 cup buttermilk Juice of 1 lime, plus wedges for serving 2 red jalapen?o peppers, halved, seeded and thinly sliced
Kosher salt 12 cups chopped mixed salad greens (such as romaine and watercress) 3 cups shredded rotisserie chicken breast (skin removed)
2 cups chopped peeled jicama 1/2 cup thinly sliced radishes 4 corn tortillas, warmed Instructions: Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt. Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 52819,"Chicken and Broccoli Roll-Ups 1 tablespoon unsalted butter 1 tablespoon gluten-free flour blend 1 cup unsweetened almond milk, warmed 2 cloves garlic, smashed 4 ounces Swiss cheese, shredded Kosher salt and freshly ground black pepper 16 broccoli florets, halved and blanched 4 boneless, skinless chicken breasts, flattened to about 1/8-inch thick Instructions: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed almond milk and cook, whisking, until steaming hot and thick, about 6 minutes. Remove from the heat and stir in the garlic and cheese until the cheese is melted, then season to taste with salt and pepper. Stir in half of the broccoli florets until coated. Meanwhile, preheat the oven to 375 degrees F. Place 2 (uncoated) broccoli florets in the center of each chicken piece and roll up to seal. Transfer half of the cheese sauce to a 6-cup glass baking dish and arrange the chicken roll-ups, seam-side down, on top. Cover with the remaining cheese sauce and bake until cooked through, about 30 minutes. To eat now: Slice each chicken roll-up crosswise, arrange on 4 plates and drizzle with cheese sauce. To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52820,"Green Bean Mushroom Casserole 2 tablespoons unsalted butter 1 white onion, diced 4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons all-purpose flour
2 cups low-sodium chicken or vegetable broth 1/2 cup half-and-half Kosher salt 1 1/2 pounds green beans, trimmed and halved
Freshly ground pepper 1 white onion, halved and thinly sliced 1 cup buttermilk 2 cups all-purpose flour Kosher salt Vegetable oil, for frying Instructions: Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; saute? until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes. Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper. Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels. Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52821,"Lightened Chicken and Eggplant Parmesan 1 small eggplant (about 1 pound), trimmed and cut into 8 slices Nonstick cooking spray 1/2 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour 1/4 teaspoon cayenne pepper 2 large egg whites, lightly beaten 3 cups crispy rice cereal, such as Rice Chex, finely crushed 2 tablespoons grated Parmesan 4 boneless skinless chicken cutlets (12 to 14 ounces total) 4 teaspoons olive oil 1 1/3 cup no-salt-added crushed tomatoes 1/2 cup shredded part-skim mozzarella cheese Chopped parsley, for garnish Instructions: Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F.
Meanwhile, combine the flour and cayenne in a shallow dish. Combine the egg whites and 1 teaspoon water in a second dish. Combine the cereal and parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg whites and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken.
Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52822,"Blackberry Barbecued Pork Tenderloin Crisco? Original No-Stick Cooking Spray 1 1/4 lbs. pork tenderloin Salt and pepper 1/2 cup Smucker's? Seedless Blackberry Sugar Free Jam 3 tbsps. prepared thick barbecue sauce 3/4 tsp. Italian seasoning Brown rice, if desired Finely chopped fresh parsley, if desired Instructions: SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper. MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend. GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired. ","[Merlot, Zinfandel, Malbec, Tempranillo]" 52823,"Beef Stroganoff Hamburger Dinner in a Skillet 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 pound lean ground beef 1/4 teaspoon Essence, recipe follows 1 tablespoon olive or vegetable oil 1/4 cup chopped yellow onions 1 cup sliced white button mushrooms 1 teaspoon chopped garlic 1/4 pound small elbow macaroni or wide egg noodles, cooked 1/2 cup beef broth 1/4 cup sour cream Grated white Cheddar, optional Chopped parsley, for garnish 1 tablespoon onion powder 1 tablespoon cayenne pepper 2 1/2 tablespoons paprika 1 tablespoon dried oregano 2 tablespoons salt 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper Instructions: Season the beef with the salt, pepper, and Essence. In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes. Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately. Combine all ingredients thoroughly. Recipe from \u201cNew New Orleans Cooking\u201d, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 52824,"Grilled Chicken with Avocado Pesto 4 tablespoons extra-virgin olive oil, plus more for brushing the grill grates Zest of 1 lemon plus 2 tablespoons juice 2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1/4 cup pine nuts 1 cup loosely packed fresh basil leaves 1 cup loosely packed fresh parsley leaves 1 clove garlic, crushed and peeled 1 large ripe avocado Instructions: Prepare an outdoor grill or a grill pan for medium heat. Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool. Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth. Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52825,"Stacked Strawberry Shortcakes 3 pounds strawberries, stemmed and sliced 1 1/2 cups sugar 4 tablespoons balsamic vinegar 1 bunch fresh basil leaves, thinly sliced 6 cups cake flour 3/4 cup milk 1 stick plus 1 tablespoon butter, melted Whipped cream, sweetened with sugar, to serve Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Combine the strawberries, sugar, balsamic vinegar and basil. Let sit for a few minutes, stirring occasionally, to allow the juices to come out of the berries. In a large bowl, combine the flour, milk and melted butter to make a batter. Spoon out dollops of batter onto the prepared baking sheets and shape into rounds. Space the batter dollops out about 1 1/2 inches apart. Do not overcrowd the sheets. You may have to bake in batches if all the batter does not fit on the 2 baking sheets. Bake the shortcakes until golden brown, 10 to 12 minutes. Remove from the oven and let cool on a wire rack. Slice each shortcake in half lengthwise and top the bottom half with some strawberries. Place other half of cake on top, and top with whipped cream. Serve immediately. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52826,"Seared Scallops with Basil Creamed Corn and Crispy Prosciutto Handful fresh basil leaves 1/2 cup extra-virgin olive oil 1/2 shallot, chopped 1 tablespoon butter 2 cups heavy cream 6 ears corn, kernels cut from the cob Sugar 2 tablespoons chopped fresh basil 2 tablespoons canola oil 12 large (U-10) dry scallops 1 to 2 thin slices prosciutto, baked on a baking sheet until crispy Instructions: For the basil oil: Place the basil into the oil and set aside to infuse. For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat. For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side. To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52827,"Pimento Cheeseburger 1 medium sweet white onion, thinly sliced 1 1/2 pounds ground beef 2 tablespoons plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 4 ounces cream cheese, at room temperature One 4-ounce jar pimentos, drained and chopped 1/4 cup mayonnaise Generous pinch cayenne pepper Vegetable oil, for the grill grates Eight slices Cheddar 4 potato hamburger buns, split 1/2 head iceberg lettuce leaves Dill pickles, for serving French fries, for serving Instructions: Prepare a grill for medium-high heat. Put the onions in a medium bowl and cover with ice water. Let the onions soak 10 minutes while you prep the patties and pimento sauce. Combine the beef with 2 tablespoons of the Worcestershire sauce, 1 teaspoon salt and several grinds of black pepper in a medium bowl. Form the meat mixture into eight 3-ounce patties. A quick and easy way to do this is to divide the mixture into 8 piles. Place a pile on top of a deli container lid. Place the top of a second deli container lid against the pile, press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat mixture. Make a slight indentation in the middle of each patty with your thumb to keep the patty from shrinking as it cooks. Set aside. Add the cream cheese, pimentos, mayonnaise, cayenne, 1/4 teaspoon salt and the remaining 1 teaspoon Worcestershire to a medium bowl and stir until well combined. Drain the onions and pat dry. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 3 minutes. Flip and grill until marked on the second side and slightly firm, about 2 minutes more for medium rare. Top each patty with 1 slice cheese, cover the grill and cook until melted, about 1 minute. Remove to a plate and let rest for a few minutes. Toast the buns cut-side down, 1 to 2 minutes. Top each bottom bun with 2 burgers. Top the burgers with lettuce and the onions and spread the inside of the top buns with the pimento sauce. Top the burgers with the top buns and secure with a toothpick if desired. Serve with dill pickle and French fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 52828,"Sweet and Crunchy Jicama Salad 3 tablespoons fresh lemon juice 3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds
Instructions: In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52829,"Air Fryer Mini Quiches Cooking spray 12 frozen mini phyllo cups
1/2 3-ounce link fully cooked chorizo, diced
1/2 scallion, sliced
1/4 cup shredded pepper jack cheese 2 large eggs
2 tablespoons heavy cream
Kosher salt and freshly ground pepper Instructions: Preheat a 6-quart air fryer to 325? F. Line the air fryer basket with foil and coat with cooking spray. Arrange the phyllo cups in the basket in an even layer. Divide the chorizo, scallion and cheese among the cups. Whisk the eggs with the heavy cream and 1/2 teaspoon each salt and pepper; pour into the phyllo cups. Cook until the eggs are puffed, 5 to 7 minutes. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 52830,"Grilled Bread with Zesty Lime Butter 2 stick unsalted butter, room temperature 2 teaspoons chili lime seasoning 1 tablespoon lime juice 1 loaf French bread, cut in 1/2 lengthwise Instructions: Preheat a grill pan over a medium-high heat. Combine butter, chili lime seasoning and lime juice in a bowl and mix well to blend. Using a butter knife lightly coat both halves of bread with the lime butter. Place on grill and grill about 4 minutes. Slice and serve with chicken. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 52831,"Sabzi Polo with Lettuce Tahdig 2 cups basmati rice Kosher salt 1 1/2 cups fresh flat-leaf parsley leaves, chopped 1 cup thinly sliced fresh chives, finely chopped leek greens or thinly sliced scallion greens 1 cup fresh dill, chopped 1/2 cup fresh cilantro leaves, chopped 2 teaspoons ground cumin 1/2 cup vegetable oil 4 romaine leaves 3 small heads garlic Instructions: Rinse the rice 3 to 5 times to remove any excess starch. Fill a 6-quart pot halfway with water and bring to boil. Add 2 tablespoons salt and the rice and boil until al dente (when you press a grain of rice between your thumb and index finger, it should break in half, but still be firm), about 8 minutes. Drain the rice using a colander and reserve the pot. Add the parsley, chives, dill, cilantro and cumin to the rice in the colander and gently stir using a large spoon, being careful not to break the grains.
Place the pot back on the stove over medium heat. Add 1/4 cup of the oil and arrange the romaine leaves over the bottom of the pot. Gently top with the rice mixture, keeping it loose and fluffy. Break up the heads of garlic into cloves, leaving the cloves unpeeled. Place the garlic cloves on the rice mixture, then poke 5 holes in the rice with the end of a wooden spoon so steam can escape (the holes should be about 1/2 inch above the lettuce). Wrap the pot lid in a clean kitchen towel and cover the pot.
Raise the heat to medium-high. When steam starts to escape from the pot in about 5 to 10 minutes, drizzle the remaining 1/4 cup vegetable oil and 1/3 cup water over the rice mixture. Reduce the heat to medium low and cook, covered, until the rice is completely cooked and fluffy, 25 to 35 minutes.
Transfer the pot to a trivet on the counter and let sit for 10 minutes.
Take the garlic cloves out of the pot and set them aside. Invert a platter larger than the circumference of the pot over the top of the vessel. Holding the platter firmly against the pot, carefully and decisively flip the pot over and set the platter on the counter. Carefully lift the pot; the rice should now be on the platter with the lettuce facing up. You can also simply scoop out the rice from the pot onto a platter, then place the lettuce tahdig on the rice or on a separate platter. Each person can squeeze the flesh of the garlic cloves onto the rice on their plate, mix and enjoy.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52832,"Brussels Sprout, Walnut and Gorgonzola Salad with Cranberry Vinaigrette 1/4 cup white wine vinegar 2 tablespoons unsweetened cranberry juice 3 tablespoons olive oil Kosher salt and freshly ground black pepper 8 ounces shredded Brussels sprouts 1 bunch Tuscan kale, stems removed and leaves thinly sliced crosswise (save stems for another use) 1/2 cup walnuts, chopped and toasted
1/4 cup dried cranberries, chopped 1/4 cup crumbled Gorgonzola cheese Instructions: In a small bowl, whisk together the vinegar and cranberry juice. Whisking constantly, slowly stream in the olive oil, then season to taste with salt and pepper. Place the Brussels sprouts, kale, walnuts and cranberries in a large bowl and toss with the vinaigrette; massage with your hands until coated and beginning to wilt. Season to taste with salt and pepper and top with the Gorgonzola. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 52833,"Squash Scones 6 ounces butternut squash, peeled and cubed 8 ounces self-rising flour 2 tablespoons baking powder 1 heaping teaspoon ground ginger 4 tablespoons unsalted butter, cut into cubes 2 ounces caster sugar 2 to 3 tablespoons milk Instructions: Preheat the oven to 425 degrees F. Place the squash in a medium saucepan and cover with cold water. Bring to a boil and simmer for about 10 minutes, or until tender. Drain and let dry over heat. It is very important to drain well, or the batter will be too liquidy. Mash squash with a potato masher and drain again, if necessary. Sift flour, baking powder, and ginger into a large bowl. Rub in the butter until the mixture resembles bread crumbs. Stir in the sugar and then the mashed squash. Stir in milk, 1 tablespoon at a time, until you have a soft dough. With a wooden spoon, combine the dough thoroughly yet gently. Turn dough onto a floured board and press down lightly until dough is about 1-inch thick. Using a scone cutter, cut out the scones and place on a lightly greased baking tray. It helps to flour the cutter each time. Using a flour shaker, dust each scone with flour. Bake for 12 to 15 minutes, or until well-risen and golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52834,"Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps 1 (14-ounce) can small artichoke hearts in water, drained 1 (14-ounce) can hearts of palm, cut into medium chunks, drained 1/2 English cucumber, thinly sliced 1/2 small red onion, finely chopped 1 poblano pepper, seeded, ribbed, and finely chopped 1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup) 2 avocados, cut in large chunks 3 tablespoons white vinegar Salt and freshly ground black pepper 1 head butter lettuce, leaves whole, rinsed and dried Instructions: In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52835,"Mojito 1.25 oz. Captain Morgan Original Spiced Rum 12 leaves mint 1 tsp. sugar .5 oz. lime juice 2 oz. soda Instructions: Place mint leaves in bottom of glass Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle Add soda water and garnish with mint leaves ","[Rum, Gin, Tequila]" 52836,"Blue Cheese Mousse Canapes with Radish 1/3 pound blue cheese 1/4 pound cream cheese Kosher salt and freshly ground black pepper 1/3 cup heavy cream, whipped to soft peaks About 48 (1 1/2-inch) white bread rounds, buttered and toasted About 48 thin slices radish Instructions: In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 52837,"Chuck's Maple Ice Cream 2 cups/500 ml 35-percent cream A pinch of salt 1 cup/250 ml dark amber maple syrup 6 large egg yolks 1 cup/250 ml milk 1 teaspoon/5 ml vanilla extract 1/2 cup/125 ml maple flakes Instructions: In a heavy saucepan over medium heat, bring the cream and salt to a simmer. In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes. ","[Vidal Blanc, Riesling, Gewrztraminer, Moscato]" 52838,"Cinnamon Roll Stickies 1 cup packed dark brown sugar 1/3 cup pure maple syrup 8 tablespoons unsalted butter, at room temperature One 12.4-ounce tube cinnamon rolls with frosting (such as Pillsbury) All-purpose flour, for rolling Vanilla ice cream, for serving, optional 1 cup packed dark brown sugar 1/3 cup pure maple syrup 8 tablespoons unsalted butter, at room temperature One 12.4-ounce tube cinnamon rolls with frosting (such as Pillsbury) All-purpose flour, for rolling Vanilla ice cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool. Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes. Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream. Preheat the oven to 350 degrees F. Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool. Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes. Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52839,"Plantain Soup 1 tablespoon olive oil 1 small yellow onion, finely chopped 1 carrot, peeled and finely chopped 1 celery rib, strings removed and finely chopped 2 garlic cloves, finely chopped 4 1/2 cups chicken broth, homemade or canned low-sodium broth, plus more if needed 2 green plantains, peeled and thinly sliced 1 cup fresh cilantro leaves, finely chopped, reserve some for garnish 2 bay leaves 1/2 teaspoon ground cumin Salt and fresh ground black pepper Instructions: Heat the olive oil in a medium saucepan over medium-high heat for 1 minute. Add the onions, carrots, celery, and garlic and cook until the onions are soft and browned, 8 minutes, stirring often with a wooden spoon. Add the chicken stock, plantains, cilantro, bay leaves and cumin, and bring to a boil, reduce the heat to the lowest setting and cook at a bare simmer, uncovered, until the plantains are very tender, 45 minutes. Transfer half of the soup to a blender and puree until smooth. *When blending hot liquids, fill the blender less than halfway full, place the lid askew and pulse the liquid at first to release some heat, otherwise, your blender top could pop! Stir the pureed soup back into the pot with the remaining chunky soup and mix well. If the soup is too thick for your taste add more chicken stock. Season with salt and pepper and serve. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52840,"No-Bake Chocolate-Peanut Butter Cookies 1 cup peanut butter 60 buttery crackers, such as Ritz (2 sleeves) 2 1/2 cups milk chocolate chips Red or green sprinkles, for decorating Instructions: Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes. Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles. Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 52841,"Tomato Bread 1 loaf Italian bread, sliced 1/2-inch thick Olive oil 12 Roma tomatoes, sliced 1/16-inch thick Grated mozzarella 1 teaspoon finely chopped fresh basil Instructions: Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil; broil until it begins to turn brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 52842,"\For-Pitas-Sake\ Salad 2 pitas, torn into chips Extra-virgin olive oil cooking spray 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon crushed red pepper flakes 1 teaspoon grill seasoning 1 teaspoon dried oregano 1 teaspoon paprika 1 clove garlic, grated 2 lemons, juiced 1/3 cup extra-virgin olive oil Salt and pepper 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 beefsteak tomato, chopped 1 medium red onion, chopped 1/2 cup chopped flat-leaf parsley leaves 1/2 cup chopped mint leaves Instructions: Preheat oven to 350 degrees F. Place the pitas onto a large baking sheet and spray with cooking spray. Combine the spice blend and sprinkle onto the torn pitas. Place the baking sheet into the oven and bake for about 10 minutes, or until golden brown. Combine garlic, lemon juice, olive oil, salt and pepper, to taste, in a salad bowl. Add the peppers, tomatoes, onions, parsley, mint and pita chips to the bowl, toss. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 52843,"Chic Chorizo and Peppers Over Pasta 1/2 pound rotelle or other short shaped pasta 2 tablespoons olive oil 3/4 pound chorizo, thinly sliced 1 onion, finely chopped 1/2 pound fresh mushrooms, stemmed and caps thinly sliced 2 red bell peppers, cut into very thin julienne 1 teaspoon caraway seeds 2 tablespoons water 1/2 cup sour cream Salt and pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and boil 8 to 10 minutes or until al dente. Meanwhile, heat the olive oil in a large skillet. Add the chorizo and saute 2 to 3 minutes or until both sides are slightly brown and crisp around the edges. With a slotted spoon transfer sausages to a bowl and set aside. Add the onions, mushrooms and peppers to the remaining fat in the skillet and cook, stirring continuously until the onions and peppers are somewhat tender, about 3 minutes. Add the caraway seeds, water and cooked chorizo. Cover and simmer over low heat until peppers and onions are tender, about 5 to 7 minutes. Stir the mixture on occasion so that it does not scorch. Season to taste with salt and pepper. Drain the pasta and return it to the pot off heat. Add the chorizo mixture and sour cream and toss the ingredients together. Adjust seasoning and serve immediately garnished with parsley. ","[Rioja, Tempranillo, Garnacha, Barbera]" 52844,"Chocolate Peppermint Whoopie Pies 2 cups all-purpose flour 1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 cup milk
Nonstick cooking spray, for spraying the parchment
2 cups confectioners' sugar 2/3 cup vegetable shortening
1 cup marshmallow creme
1 to 2 tablespoons milk
1/4 to 1/2 teaspoon peppermint extract
About 12 candy canes, crushed
Instructions: For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl. Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour. Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray. Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working. Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time). For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes. Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 52845,"Spicy Szechuan Stir-Fry 1 tablespoon Szechuan peppercorns Salt 1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips 2 tablespoons canola oil 2 tablespoons ginger, minced 1 tablespoon garlic, minced 1 cup onions, julienned 1 cup broccoli florets 1/4 cup green peppers, julienned 1/4 cup red peppers, julienned 1/4 cup yellow peppers, julienned 1 cup shiitake mushrooms, sliced 2 tablespoons thin soy sauce 1/4 cup dry sherry 1 tablespoon cl paste 1/4 cup scallions, cut thinly on the bias Instructions: Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and cl paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52846,"The Ultimate BLT Burgers with Honey Molasses-Glazed Bacon, Grilled Lettuce, and Smoky Tomato Mayo 18 slices thick cut applewood smoked bacon, divided 2 1/2 tablespoons honey 2 teaspoons molasses 2 teaspoons sherry vinegar Pinch ground cayenne 4 leaves radicchio 2 tablespoons extra-virgin olive oil 1/2 tablespoon sherry vinegar 1/2 tablespoon Dijon mustard 1 large ripe tomato 1/2 teaspoon smoked paprika 1 clove garlic 3/4 cup mayonnaise Kosher salt and freshly ground black pepper 2 pounds ground chuck 1/4 teaspoon finely chopped fresh tarragon leaves 2 teaspoons kosher salt 1/8 teaspoon freshly ground black pepper Vegetable oil, for grill pan 6 ounces Comte, shredded (can substitute Gruyere) 6 classic white bakery buns, split Instructions: Preheat a nonstick grill pan over medium-high heat. Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties). Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon. To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat. Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper. Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns. Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly. To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 52847,"Lobster Pot Pie 3 tablespoons chopped garlic 3 tablespoons chopped sweet onions
3 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup sherry
6 cups heavy cream
4 cups lobster stock (store-bought) 10 ounces frozen green peas
6 ounces carrots, 1/4-inch dice 12 ounces Maine lobster claw and tail meat, chopped
Four 6-inch circles fresh or frozen pie dough
Instructions: Sweat garlic and onions in oil in a 4-quart saucepan until translucent, then add flour and cook, stirring, until incorporated and no longer smelling of raw flour. Deglaze with sherry, then add cream and lobster stock. Bring to boil, then turn down to a medium simmer. Add peas and carrots, then reduce liquid by a third, about 20 minutes. Take off the heat and let cool completely. Preheat oven to 375 degrees F. Add lobster meat to the mixture and mix completely. Place four 4-inch ramekins on a prep table and divide the lobster filling among them, filling to about 1/2 inch from the rim. Cover each with a pie dough circle and cover mixture in the ramekin. Bake until golden brown, 17 to 19 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 52848,"Limoncello Raspberry Torte 2 cups (1 pint) raspberries, divided 2 tablespoons confectioners' sugar 2 tablespoons Limoncello (Italian lemon dessert liqueur) 1 brick, 8 ounces, Neufchatel cheese, at room temperature Shortbread cookies for serving (recommended: Walker's Shortbread Triangles) Instructions: In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld. When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies. ","[Prosecco, Moscato, Vinho Verde, Cava]" 52849,"Michelada 1/4 cup kosher salt 3 tablespoons chili powder 4 limes, cut into wedges 4 (12-ounce) bottles beer Hot sauce (recommended: Tabasco) Worcestershire sauce Instructions: Combine the salt and chili powder in a small bowl and transfer to a flat plate. Rub a lime wedge around the rim of each beer mug and dip it into the chili-salt to coat the rim. Squeeze the juice of 4 lime wedges into each mug. Add a lime wedge to the mug and fill with ice. Add 1 bottle of beer, a dash of hot sauce and a dash of Worcestershire sauce and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52850,"Slow-Cooker Spiced Nuts Cooking spray 1/4 cup pure maple syrup 3 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon 2 teaspoons finely grated orange zest 1 teaspoon kosher salt 1/8 teaspoon cayenne pepper 2 cups raw pecans 2 cups unsalted roasted cashews Instructions: Line the insert of a 6-quart slow cooker with heavy-duty foil, and spray with cooking spray. Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl. Add the pecans and cashews, and toss to coat. Add the nuts to the slow cooker in an even layer, cover and turn the heat to high. Cook until a light syrup forms at the bottom, 1 hour. Turn the heat to low, stir the nuts and continue to cook, stirring every 20 minutes, until the nuts are glazed and the bottom of the cooker is dry, about 1 hour. Turn the slow cooker off, uncover and let the nuts harden, stirring occasionally, up to 2 hours. If not serving immediately, the nuts can be stored in an airtight container up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52851,"Baked Garlic and Pepper Salad 3 tablespoons sherry vinegar 1 tablespoon fresh lemon juice 1/3 cup olive oil Salt and freshly ground black pepper 2 heads garlic 3 red bell peppers 3 green bell peppers 6 tomatoes Olive oil Instructions: For the dressing: In a small bowl, whisk together the vinegar, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside until ready to use. Preheat oven to 425 degrees F. For the salad: Cut 1/2-inch off the tops of the heads of garlic, so the cloves are just visible. Rub the heads of garlic, bell peppers and tomatoes with olive oil to coat them. With a paring knife, cut a cross across the stem end of each tomato. Place all the vegetables on a baking sheet and roast for 30 to 40 minutes, turning every 10 minutes. Immediately place all the vegetables in a large bowl, cover with plastic wrap and leave to cool, about 30 minutes. Peel the peppers and tomatoes, remove the seeds, and cut vegetables into strips. Squeeze the garlic cloves from their skins. Arrange the vegetables on a large serving platter, or on individual plates, season with salt and pepper to taste, and drizzle with the reserved dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52852,"Corn Cakes with Shrimp and Chipotle Butter: Tortillas de Maize 1 cup Pico de Gallo, recipe follows 6 1/2 tablespoons pureed chipotle chiles in adobo sauce 2 tablespoons water 30 large shrimp, about 1 1/2 pounds, peeled and deveined 1 cup unsalted butter, softened 3/4 cup all purpose flour 1/2 cup coarse cornmeal 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon sugar 1 1/4 cups buttermilk 2 tablespoons melted unsalted butter, cooled to room temperature 1 egg, beaten 1 cup fresh corn kernels, from 2 small ears 2 scallions chopped 3 tablespoons unsalted butter 2 scallions, finely chopped, for garnish 1 tablespoon finely diced onion 1 cup diced Roma tomatoes 1 serrano cl, seeded and minced 1 tablespoon finely chopped fresh cilantro 1 teaspoon sugar, to taste 2 tablespoons Mexican beer 1 teaspoon salt 1/2 lime juiced Instructions: To prepare the Pico de Gallo, place the onion in a small strainer, rinse with hot water, and drain. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix well. Let sit, refrigerated, for at least 30 minutes for the flavors to marry. In a mixing bowl, combine 2 tablespoons of the chipotle puree with the water. Add the shrimp and toss to thoroughly coat. Marinate for 30 minutes to 1 hour in the refrigerator. In a small mixing bowl, stir together the 1 cup of softened butter with the remaining 4 1/2 tablespoons of chipotle puree; use more or less chipotle, to taste. Set aside at room temperature. To prepare the Corn Cakes, thoroughly combine the flour, cornmeal, baking powder, baking soda, salt, and sugar in a mixing bowl. In a separate large mixing bowl, whisk the buttermilk and melted butter together, then whisk in the egg. Gradually add the combined dry ingredients, stirring continuously until thoroughly incorporated. In a food processor, puree 1/2 cup of the corn kernels and fold into the batter. Then add the whole corn kernels and scallions, and mix together. Add a little more buttermilk if the batter is too thick. Set aside. To cook the shrimp, heat the 3 tablespoons of butter on a griddle or in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat, turning once. Be careful not to overcook. Keep warm. To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle enough Corn Cake batter to make 3-inch cakes. Cook until golden brown, about 2 1/2 minutes per side. Repeat for the remaining cakes (there should be enough for 18 cakes). Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top of the cakes and spread the warm soft chipotle butter liberally over the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and garnish with the scallions.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 52853,"Bouillabaisse or Fulton Market Fish Chowder 1/4 cup olive oil 1/4 cup finely chopped garlic 1/2 cup canned plum tomatoes, drained, seeded and diced 1 teaspoon saffron threads 10 to 12 large fresh basil leaves, shredded 2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks 1 pound fresh shrimp, peeled and deveined 12 littleneck clams, washed well, in the shell 24 mussels, well washed in the shell 2 small lobsters, raw in the shell, cut into pieces 3 quarts bouillabaisse fish broth (recipe follows) 1 teaspoon each salt and freshly ground pepper French baguette, slices 1/4-inch thick slices 1/4 cup olive oil 1 to 2 teaspoons cracked black pepper 2 fresh cayenne peppers or red jalapenos 3 large garlic cloves 1 russet potato, peeled, cut into 1/4-inch thick slices 1/2 cup hot bouillabaisse broth 1/2 cup olive oil Instructions: Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours. Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp. For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons. Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open. Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 52854,"Curly Fries 2 large potatoes Vegetable oil, for deep frying
Kosher salt
1/2 cup all-purpose flour 2 teaspoons paprika
1 teaspoon seasoned salt
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper Instructions: For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator. For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag. Drain the fries and pat dry. Put them in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors. Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F. Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52855,"One Recipe, Two Meals: Stuffed Burgers with So. Much. Cheese. 1 cup halved cherry tomatoes 1/2 cup fresh parsley leaves 1 clove garlic, minced 1 tablespoon extra-virgin olive oil Pinch of salt 2 pounds ground beef 2 to 3 tablespoons shredded white Cheddar cheese 2 to 3 tablespoons homemade or store-bought pimento cheese 4 burger buns, split and lightly toasted Apple wedges, chips or fries, for serving Instructions: For a relish for the adult burgers, combine the cherry tomatoes, parsley leaves, minced garlic and olive oil in a small bowl. Season with a pinch of salt, and toss everything together. You can do this ahead of time and chill it in the fridge.
Divide the ground beef into 4 patties. You can make the kid patties slightly smaller, or they can have leftovers.
Dent the center of each burger patty, and divide the white Cheddar between 2 of the indentations and the pimento cheese between the other 2. Doing the best you can, fold the meat up and over the cheese, then lightly press to seal everything together.
Grill or sear the burger patties over medium-high heat, roughly 4 minutes per side. Let the burgers rest for about 5 minutes. Put the burgers in the buns.
Serve the kid (white Cheddar) burgers with apple wedges, chips or fries.
Serve the adult (pimento cheese) burgers topped with the tomato-parsley relish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52856,"Peach Blueberry-Basil Iced Peach Tea ? cup blueberries 5 large fresh basil leaves 1 bottle Pure Leaf? Not Too Sweet Peach Tea Instructions: Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil. For a pitcher, simply double the recipe. For a cocktail version, simply add ¼ cup light rum. ","[Chardonnay, Sauvignon Blanc, Ros]" 52857,"Soft Raspberry-Lime \Ice Cream
1 (16-ounce) package solidly frozen unsweetened raspberries 1/3 cup superfine sugar 1/4 cup solidly frozen limeade concentrate or 1/4 cup solidly frozen lemonade concentrate and finely grated zest of 1/2 lime 2 tablespoons Grand Marnier or 2 teaspoons orange extract 1 (5-ounce) can refrigerator-cold fat-free evaporated milk Instructions: Place all ingredients except the milk in a heavy-duty food processor fitted with the metal chopping blade and churn 1 1/2 minutes non-stop. Scrape down the work bowl sides. With the motor running, drizzle the evaporated milk down the feed tube and continue churning until the mixture is soft and fluffy, about 1 to 1 1/2 minutes more. Quickly pulse out any lumps. Spoon at once into dessert goblets and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Vinho Verde]" 52858,"Duck Leg Podvarok with Macedonian Salad 4 skin-on duck legs (around 1/2 pound each, 2 pounds total), washed and patted dry Flaked sea salt and freshly ground black pepper 4 cups sauerkraut, rinsed and drained 3 tablespoons olive oil 2 cups finely chopped leeks (about 1 large leek, halved lengthwise, washed and dark green leaves trimmed) 1/2 cup risotto rice (Carnaroli or arborio) 1 tablespoon sweet paprika 6 cups chicken stock, warm 4 bay leaves Aleppo cl flakes, for serving, optional 8 long sweet green peppers (Anaheim or Turkish Carliston peppers) 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Flaked sea salt and freshly ground black pepper 2 large red beefsteak tomatoes, cut in half and sliced into thin wedges 1 medium shallot, thinly sliced in half-moons 1/4 cup fresh parsley leaves, finely chopped, plus a handful of leaves, for serving 1/4 cup cow or sheep milk white cheese, such as feta or Bulgarian white cheese Instructions: For the duck leg podvarok: Preheat the oven to 350 degrees F. Prepare the duck legs by trimming any excess fat. Prick the skin of each duck leg all over (6 to 8 times) with a sharp knife. Massage 1 tablespoon of salt all over the duck legs. Place them skin-side up on a roasting rack in a roasting pan and cook in the middle of the oven, rotating the pan halfway through, until the skin has just started to crisp and some duck fat has rendered, about 30 minutes. Transfer the duck legs to a large plate and set aside. Reserve any rendered duck fat for future use (for example, roast potatoes).
Meanwhile, make the sauerkraut base. Heat a large saut pan over medium-high heat, then add the sauerkraut and cook, stirring occasionally, until all the moisture has evaporated, and the sauerkraut is starting to crisp and turn a light golden brown, 12 to 14 minutes. Transfer the sauerkraut to a large rectangular deep-sided baking dish (9 x 14 inches) and spread it out evenly. Next, heat the oil in a separate, medium saut pan on medium heat. Add the leek and 1/4 teaspoon of salt and cook, stirring occasionally with a wooden spoon, until the leek is soft and jammy but not browned, 12 to 14 minutes. Add the rice and cook until warmed through and well coated in the sauteed leek, around 2 minutes. Add the paprika and cook for a further minute or so, taking care not to burn the paprika. Add 1 cup of the chicken stock and a generous grind of black pepper. Using a wooden spoon, stir to combine for no more than a minute, scraping along the bottom of the saut pan to loosen the leek mixture. Remove the saut pan from the heat and set aside.
Increase the oven temperature to 400 degrees F. Put the leek mixture into the baking dish with the sauerkraut. Stir everything well to distribute the leek mixture evenly through the sauerkraut, then add the rest of the chicken stock. Place a bay leaf in each corner of the baking dish nestled in the sauerkraut mixture. Arrange the duck legs skin-side up on top of the sauerkraut mixture. Add 2 cups of water around the duck legs and over the sauerkraut mixture, or as much as needed to ensure the sauerkraut is well covered in liquid but the duck legs are only half submerged, with no liquid covering the duck skin. Sprinkle a pinch of salt all over the duck legs and sauerkraut, and top everything with a good grind of black pepper.
Bake, uncovered, rotating the baking dish halfway through cooking and adding another 1/4 cup of water if the sauerkraut base is becoming too dry, until the duck legs are cooked through with the skin crispy and deep golden brown, and the sauerkraut has a nice golden red crust but is still moist underneath, around 70 to 75 minutes. Rest for 10 minutes before serving. Serve either in the baking dish or transfer to a large serving platter and sprinkle with a generous pinch of Aleppo cl flakes if desired.
For the Macedonian salad: Preheat the oven to 475 degrees F.
Spread the peppers out on a large parchment-lined baking tray and roast, turning them over once or twice during cooking, until they are soft and lightly charred on all sides, around 30 minutes. Place them in a lidded food container. Once they are cool enough to handle, peel the peppers and remove and discard the stems and seeds. Cut the pepper flesh into 2-inch pieces and set aside.
Meanwhile, make the dressing by whisking together the oil, vinegar, 1/2 teaspoon of salt and a generous grind of black pepper in a large bowl. Add the tomatoes, shallots and parsley and gently toss with the dressing. Transfer the tomato mixture onto a salad serving platter and arrange the roasted peppers over the top. Spoon any dressing left in the bowl over the peppers. Sprinkle with the cheese and parsley leaves. Serve right away. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 52859,"Tropical Trifle 1 cup mango pureed 2 1/2 cups sugar 1 tablespoon cornstarch 4 eggs 4 yolks 2 1/2 sticks butter 1 tablespoon butter, very soft 1/4 cup sugar 2 tablespoons light corn syrup 1/4 teaspoon kosher salt 2 cups unsalted cashews 1 3/4 cups all-purpose flour, sifted before measuring 2 cups sugar 4 eggs 1 quart milk 1 vanilla bean 1/8 teaspoon salt Cake, store-bought or pre-made Simple syrup or your favorite liqueur Jam Whipped cream Grilled pineapple rings Coconut Instructions: For the Mango Puree: Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
For the Candied Cashews: Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper. You can also use a jellyroll pan.
In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter. To the melted butter, add the sugar, light corn syrup, and salt and stir to combine. Add the cashews and cook for 3 minutes stirring constantly.
Pour the sugar coated cashews onto the lined baking sheet. With a heat resistant spatula spread the nuts in an even layer. Bake for 12 to 15 minutes until golden brown. Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
Remove pan from the oven and allow nuts to cool completely. Once cool, break into small clusters.
For the Pastry Cream: Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
In a second bowl, whisk together the flour with 1 cup of the sugar. Next, whisk in the eggs until smooth. The mixture will be very thick.
Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan. Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming. Remove the pan from the heat when it just begins to simmer. While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture. Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk. Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream. Cook the mixture until it thickens. Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill. Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate at least several hours, or overnight.
Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
Spread your favorite jam between the layers of cake and cut in squares. Make a mixture of half pastry cream and half whipped cream.
For assembly, place layers of cake on the bottom of a trifle dish. Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full. Garnish with coconut and more candied cashews. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 52860,"Broccoli Rabe with Olive Oil and Garlic 1 bunch (about 1 1/2 pounds) broccoli rabe, rinsed, thick ends of stems trimmed, cut into 2-inch lengths Salt to taste 2 tablespoons extra-virgin olive oil 1 garlic clove, cut into thin slivers Pinch red hot pepper flakes Instructions: Fill a large wide saucepan with water; heat to boiling. Add the broccoli rabe and salt ; boil until tender, 6 to 8 minutes. Drain immediately. Wipe the pan dry. Add the oil, garlic and red pepper flakes to the saucepan. Heat over low heat, stirring, until warmed and garlic begins to sizzle, about 5 minutes. Stir the broccoli rabe into the warm oil to coat. Serve at once. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 52861,"Grilled Kettle Corn 1/3 cup popcorn kernels 1 tablespoon vegetable oil 2 teaspoons sugar 3/4 teaspoon fine salt Smoked sea salt, for sprinkling Instructions: Preheat a grill to medium high. (If using a charcoal grill, make sure that the coals are several inches below the grate.) Combine the popcorn, vegetable oil, sugar and fine salt in an 8- to 9-inch round disposable aluminum cake pan and stir to coat. Tear off two 18-inch-long sheets of heavy-duty foil. Crimp the end of one sheet around the rim of the pan on one side, then crimp the other end of the foil on the opposite side of the pan, leaving 5 to 6 inches of room above the kernels so they have room to pop. Rotate the pan 90 degrees and repeat to crimp the second sheet of foil onto the pan, perpendicular to the first, making sure that the entire edge is well sealed. The foil should create a dome over the top of the pan.
Once the grill registers 350? F to 375? F, put the pan on the grill. Wait until you hear sizzling, about 2 minutes, then, using tongs, start shaking the pan frequently until the popcorn starts to pop, 3 to 5 minutes (it\u2019s important to keep the pan moving so the sugar doesn\u2019t burn before the kernels start to pop). Continue to cook, shaking almost constantly, until the popping subsides, 3 to 5 more minutes.
Remove the pan from the heat and let stand a few minutes. Carefully cut an X into the top of the foil and peel back the layers to expose the popcorn. Sprinkle with smoked sea salt. The popcorn will feel slightly sticky at first but will become crisp as it cools. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52862,"Pomegranate Champagne Cocktail 1 teaspoon fresh pomegranate arils, optional 4 ounces Champagne 1/2 teaspoon store bought pomegranate juice 1 teaspoon cassis Instructions: Place fresh pomegranate arils, if using, into a Champagne flute. Pour Champagne into flute, add pomegranate juice and cassis. ","[Champagne, Pinot Noir, Gamay]" 52863,"7 Fishes Fra Diavolo Pasta 3 tablespoons extra-virgin olive oil 1/2 cup panko
Kosher salt and freshly ground black pepper
1 lemon, zested and halved
1/2 bunch flat-leaf parsley, chopped (about 1/4 cup)
1 shallot, thinly sliced
5 cloves garlic, minced
1 tablespoon crushed red pepper
2 teaspoons anchovy paste
1 1/4 cups dry white wine
1 dozen littleneck clams, scrubbed clean
1/2 pound mussels (about 8), beards removed
One 28-ounce can tomato puree
1 tablespoon dried oregano
1 pound long pasta (I like fettucine or linguine)
1 pound center-cut halibut, skin removed, cut into 4 equal pieces
6 diver scallops (about 1/2 pound), tough side muscle removed
6 jumbo shrimp, peeled and deveined (about 1/2 pound)
1 cup calamari rings (7 ounces)
Instructions: Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 teaspoon each salt and black pepper. Cook, stirring occasionally, until toasted and golden brown, 4 to 5 minutes. Scrape the breadcrumbs into a bowl. Stir in the parsley and set aside for plating. Reserve the skillet. While the breadcrumbs are cooking, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallot and cook, stirring often, until softened, about 2 minutes. Add in the garlic and crushed red pepper. Cook, stirring, just until fragrant, about 30 seconds. Stir in the anchovy paste and fry, stirring, for 1 minute more. Increase the heat to medium high. Add 1 cup of the white wine and cook, scraping the bottom of the pan with a wooden spoon. Add the clams, cover and steam for 2 minutes. Add the mussels, cover again and steam just until the shellfish open, 2 to 3 minutes. Remove the cooked shellfish to a medium bowl with a slotted spoon and set aside for plating. Reduce the heat to medium and add the tomato puree to the pan. Use the remaining 1/4 cup white wine to swish around any tomato puree clinging to the can (just like Nonna would). Add it to the sauce, along with the dried oregano. Simmer, stirring occasionally, until fragrant and slightly thickened, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions for al dente.
While the pasta cooks, sprinkle salt and black pepper on all sides of the scallops, shrimp and halibut. Place the reserved skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear, rather than steam). Cook, without disturbing, until deeply golden brown, about 3 minutes. Flip the scallops and cook the other side for 1 minute. Remove to a plate and set aside. Flip the halibut and cook until seared on both sides, 3 to 4 minutes. Add the shrimp to the skillet, spacing them around the halibut, and cook until the shrimp are opaque and lightly seared, about 2 minutes per side. Remove the skillet from the heat and squeeze the lemon juice over the shrimp and halibut. Remove to the plate and set aside.
To finish the sauce, add the calamari and simmer for 1 minute over medium heat. Lift the pasta with tongs from the boiling water into the sauce. Toss until evenly coated. Add the cooked shellfish and any liquid that collected in the bowl. Toss to thoroughly combine.
To serve, plate the pasta first. Sprinkle generously with the breadcrumbs. Top with the seared scallops, shrimp and halibut. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52864,"Sauteed Spinach and Mushrooms 2 tablespoons extra-virgin olive oil 3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar
Instructions: Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes. Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52865,"Smoked Turkey Legs 6 turkey legs 3 tablespoons Worcestershire sauce 1 tablespoon vegetable oil Dry Rub, recipe follows Mop, recipe follows Your favorite BBQ sauce, as needed, (recommended: North of the Border Chipotle BBQ Sauce) 1/4 cup chipotle seasoning, (recommended: North of the Border Chipotle Seasoning) 1 to 2 tablespoons mild dried ground red chili or paprika 1 tablespoon packed brown sugar 1 cup white vinegar 1 tablespoon BBQ sauce, (recommended: North of the Border Chipotle Barbecue Sauce) 1 tablespoon vegetable oil Instructions: Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin. Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes. Re-warm the mop mixture over low heat. Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce. Mix ingredients together in a small bowl. Combine the mop ingredients in a small saucepan and warm the mixture over low heat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 52866,"Truvia? natural sweetener Cinnamon Palmiers 2 tbsp. Truvia? natural sweetener or 7 packets 1 tsp. ground cinnamon 1 sheet of puff pastry (1/2 pound) 2 tbsp. melted butter Instructions: Preheat oven to 400 degrees F. line two baking pans with parchment paper. Combine Truvia? natural sweetener and cinnamon in a small bowl. on a lightly floured surface, roll out the pastry dough into a large rectangle, about 15 by 12 inches. use a pastry brush to spread the butter all over the pastry. Sprinkle the cinnamon mixture evenly over the pastry. roll the pastry inward from the outsides of the two long ends of the rectangle (like a scroll) until they meet in the middle. Brush the pastry with the water where it meets to hold together. Slice the pastry crosswise into 14-inch palmiers and lay them on the prepared baking sheets. Bake until they puff and turn evenly golden brown, about 15 minutes. Cool and serve at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52867,"Sunny's Roasted Ranch Potatoes and Onions 2 pounds red potatoes (or your preferred) Kosher salt 1/4 cup olive oil, take or give 1 pound pearl onions*, peeled and halved (frozen is fine, thaw before slicing & roasting)
1 packet Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix Instructions: 1.Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces. 2.Saute potatoes and onions. In a large pan on medium-high heat add the olive oil, it should cover the bottom with an 1/8 of an inch of oil, if too much don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onions and Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with a slotted spoon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52868,"Escargot with Wild Mushrooms 1 shallot, chopped, plus 1 shallot chopped 1 tablespoon butter, plus 1 tablespoon, plus 2 tablespoons 1 cup sliced oyster mushrooms 1 cup sliced morels 1 cup sliced shiitakes 20 jumbo snails, poached in lightly salted water and removed from their shells 1 tablespoon sliced garlic 1/2 cup Cognac 2 cups Cabernet Sauvignon 1 bay leaf 2 sprigs thyme 1 cup veal stock 1 drop truffle oil 1 cup chopped chives Salt and freshly ground black pepper Instructions: Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm. In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes. After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 52869,"Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste 3 tablespoons olive oil 2 shallots, coarsely chopped 4 cloves garlic, coarsely chopped 2 tablespoons Spanish paprika 1 1/2 cups sherry vinegar 1/2 cup dark brown sugar 8 plum tomatoes, coarsely chopped 3 cups homemade chicken stock or low sodium canned 2 whole chickens, about 2 to 2 1/2 pounds each, butterflied Olive oil Salt and pepper Sherry Vinegar-Brown Sugar Baste Instructions: Sherry Vinegar-Brown Sugar Baste: Place medium saucepan on side burner over medium high heat. Add the oil, shallots and garlic and cook until soft. Add the paprika and cook for 2 minutes. Add the sherry vinegar and cook until reduced by 3/4. Add the brown sugar, tomatoes, and stock. Season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture to a clean saucepan and cook until thickened, about 20 minutes. Let cool to room temperature and reserve 1/2 cup. Chicken: Preheat grill to medium. Brush chickens with olive oil and season with salt and pepper to taste. Grill the chicken, skin-side down, until golden brown, about 4 to 5 minutes. Turn the chicken over and continue grilling until cooked through, 15 to 20 minutes, turning occasionally. Baste with the barbecue baste every 3 minutes. Place the chicken on a large platter and cut in half. Brush with some of the reserved sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 52870,"Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam Salt and pepper 6 rabbit loins 1 tablespoon pure olive oil 1 tablespoon unsalted butter 12 black truffles, sliced for garnishing 1/4 cup pea sprouts, for garnishing 1 tablespoon olive oil 1 teaspoon butter 42 prepared gnocchi 1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic 1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter 1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath 1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/2 cup fava beans 1/2 cup fiddlehead ferns 1/2 cup wild leeks, washed and cut into 1 1/2 inch strips 1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1 teaspoon minced garlic 1 tablespoon minced shallots 1 cup chicken stock 1 tablespoon parsley 1/2 cup heavy cream 1/2 cup grated Parmesan 1 teaspoon truffle oil Salt Freshly ground black pepper 2 cups Morel Foam, recipe follows 1 cup Spinach Puree, recipe follows 1 teaspoon minced garlic 1 tablespoon minced shallots 2 cups fresh morel mushrooms, washed and dried 1/2 cup leeks (white part only) 1/2 cup minced onion 1 tablespoon butter 3 cups chicken stock 1 cup heavy cream Salt and pepper 1 tablespoon butter 1/2 cup chopped onions 1/2 cup leeks, washed and chopped (white part only) 1 1/2 cups chicken stock 1 cup spinach, cooked in salted water then shocked in ice bath Salt and pepper Cayenne pepper Instructions: Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm. Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans, fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree. Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm. Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52871,"Chocolate Mocha-Iced Brownies 1/2 cup butter, softened 1 tablespoon instant coffee 1/3 cup light brown sugar, packed 1 large egg 1/4 teaspoon almond extract 4 tablespoons water 1 box moist chocolate devil's food cake mix 1 cup slivered almonds, toasted 1 stick butter, softened 4 cups powdered sugar, divided 1 1/2 teaspoons instant espresso powder 1/2 cup chocolate syrup Instructions: Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with nonstick cooking spray. In a large mixing bowl, combine butter, coffee, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water, and cake mix and beat until smooth. Stir in almonds. Turn batter into prepared pan and smooth to edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing. For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy. Beat in espresso powder and chocolate syrup until smooth. Ice brownies and cut into squares. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 52872,"Avocado Grapefruit Salad with Sour Cream-Honey Dressing 3 pink grapefruits, chilled 3 ripe medium avocados, halved, seeded, and peeled 3/4 cup sour cream Juice of 2 large limes 3 tablespoons honey 1/2 teaspoon salt 1/4 teaspoon pepper Mint leaves for garnish Instructions: Slice ends off grapefruits and stand upright on a counter. Cut away skin and membrane, exposing fruit. Working over a bowl to catch the juice, separate sections by slicing with a serrated knife between membranes. Remove and discard the seeds. Slice avocado halves lengthwise in 1/2-inch slices. Arrange alternating grapefruit sections and avocados slices on 6 salad plates. Whisk together sour cream, lime juice, honey, salt, and pepper in a small bowl. Just before serving, spoon about 2 tablespoons dressing in a stripe over each salad. Garnish with mint leaves and serve ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52873,"Fried Green Tomatoes with BBQ-Buttermilk Sauce Coconut oil, for frying 1 1/2 cups cornmeal 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon pepper 1 cup flour 3 eggs, beaten 2 green tomatoes, sliced Salt and freshly ground black pepper 1/2 cup mayonnaise 1/4 cup buttermilk 2 tablespoons barbecue sauce 1 tablespoon apple cider vinegar 1 teaspoon lime juice 1 teaspoon brown sugar Salt and freshly ground black pepper Instructions: For the tomatoes: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
In a shallow dish, add the cornmeal, paprika, salt, cayenne and pepper. Mix will. Place the flour on a separate shallow dish. Place the beaten eggs into another shallow dish. Dredge the slices of tomato into the flour, then the eggs and finally in the seasoned cornmeal. Place the breaded tomatoes in the oil and fry until golden brown, about 3 minutes on each side. Remove and drain the tomatoes on paper towels. Season with salt and pepper.
For the sauce: Mix the mayonnaise, buttermilk, barbecue sauce, vinegar, lime juice and brown sugar in a bowl. Season with salt and pepper. Serve the sauce alongside the fried tomatoes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 52874,"Mini Pork Tenderloin Club 2 tablespoons smoked paprika 1 tablespoon lemon pepper 1 tablespoon kosher salt 1 pork tenderloin, trimmed 2 tablespoons grapeseed oil Aioli, recipe follows 12 mini dinner rolls 9 slices bacon, cooked crisp Bibb lettuce Spicy pickles 1/4 cup mayonnaise 1/4 cup whole-grain mustard 1/2 lemon, juiced 1 tablespoon freshly chopped rosemary leaves 1 tablespoon minced garlic Pinch salt Pinch coarse ground black pepper Instructions: Preheat oven to 425 degrees F. In a small bowl mix together the smoked paprika, lemon pepper and salt. Rub liberally over the pork tenderloin and reserve. In a large cast iron skillet over medium-high heat, add the oil. Sear the pork tenderloin on all sides until evenly browned. Transfer to a pan sheet lined with a rack. Put into the oven and cook the tenderloin for 10 to 15 minutes. Remove from the oven to a cutting board and allow to rest. Once rested, slice the pork into 1/2-inch rounds. To assemble sandwiches, lather aioli on both sides of the dinner rolls. Divide the pork, bacon, lettuce and spicy pickles among the rolls, transfer to a serving platter and serve. In a small bowl, whisk all the ingredients together. Warp and place in refrigerator until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52875,"Pancetta and Chestnut Stuffing 4 to 5 cups dark chicken stock 1 cup medium dice pancetta Extra-virgin olive oil, for cooking 1 maitake mushroom cluster, torn into large chunks
Kosher salt and freshly ground black pepper
2 1/2 tablespoons red wine vinegar 3 celery ribs, medium dice
1 1/2 yellow onions, medium dice
1 carrot, medium dice
1 1/2 cups chestnuts, skin removed, quartered
4 garlic cloves, minced
1 tablespoon good-quality tomato paste 1 teaspoon red pepper flakes
1 tablespoon fresh thyme leaves 8 cups diced day-old bread (3/4- to 1-inch) 1 large egg, beaten
Finely grated Parmesan, for sprinkling 1/2 bunch finely chopped fresh chives Instructions: Heat chicken stock in a small pot to a low simmer, then set aside over low heat. Add pancetta to a large low-sided pot or rondeau over medium heat and cook, stirring occasionally, until pancetta is crisp, about 5 minutes. Remove pancetta from the pot and drain the fat, reserving 1 tablespoon of the fat. Add olive oil and heat to shimmering. Add the mushrooms and sear on all sides until golden brown and crisp, 8 to 10 minutes. Season with salt. Add 1 tablespoon red wine vinegar to deglaze the pot. Remove mushrooms from pot and set aside. Add a drizzle of olive oil to the same pot on high heat, then the celery, onions, carrot and chestnuts. Cook until they begin to brown, about 10 minutes. Add the garlic and the tomato paste and cook until richly caramelized but not burnt, another 5 to 7 minutes. Add the red pepper flakes and cook for 1 minute, then deglaze with 2 cups of the chicken stock and add the reserved mushrooms. Cook until reduced by three-quarters, about 10 minutes. Season with thyme, salt, pepper and the remaining 1 1/2 tablespoons red wine vinegar and turn off the heat. Add 2 more cups of the hot chicken stock to the pot along with the bread, pancetta and the reserved pancetta fat. Let stand for 45 minutes, allowing the bread to absorb all of the flavor. Preheat the oven to 350 degrees F. If the stuffing seems dry, add the remaining cup chicken stock. Add the egg and fold to combine. Transfer to a 9-by-13-inch baking dish. Top with Parmesan and bake until a nice crust forms on top, about 25 minutes. Garnish with chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 52876,"Green Beans with Lemon and Garlic 2 pounds green beans, ends trimmed 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon red pepper flakes 1 tablespoon lemon zest Salt and freshly ground black pepper Instructions: Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52877,"Pumpkin Soup 1 large onion 1 garlic clove, crushed 3 scallions, trimmed and sliced 1 scotch bonnet pepper Oil 1 chicken breast, diced 1 chicken thigh, diced 1 1/2 pints (3 cups) chicken stock 1 pumpkin (2 pounds) peeled, seeded, cut into 1-inch cubes and roasted Fresh thyme Salt and fresh ground black pepper Instructions: Saute onion, garlic, scallions, scotch bonnet in oil until softened. Add the diced chicken and saute slightly. Add the chicken stock, roasted pumpkin, thyme, salt and pepper and simmer for approximately 1/2 hour. Puree. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52878,"Asian Slaw 1/4 cup rice vinegar 1 tablespoon canola oil 1 tablespoon dark sesame oil 1 tablespoon sesame seeds 12 ounces 3-color cole slaw mix (recommended: Fresh Express) 1 cup bean sprouts 1 cup crispy fried chow mein noodles (recommended: La Choy) plus more for garnish Instructions: In a large bowl, whisk together rice vinegar, canola oil, sesame oil, and sesame seeds. Add slaw mix, bean sprouts and fried noodles. Toss to combine. Place in refrigerator for 15 minutes for flavors to meld. Serve garnished with additional fried noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52879,"New Style Sashimi 18 ounces red snapper fillet 1 teaspoon finely grated garlic 1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water Menengi or chives 2 teaspoons white sesame seeds, toasted Yuzu Soy sauce, recipe follows 1 carrot curl, for garnish New Style Oil, recipe follows 1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets) 3 tablespoons plus 1 teaspoon soy sauce 6 tablespoons pure olive oil 2 teaspoons sesame oil Instructions: Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear. Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl. Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve. This recipe may also be followed using shellfish, beef or tofu. Combine in small bowl. Combine in small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52880,"Crab Crostini with Lemon and Herbs 3 tablespoons creme fraiche 2 tablespoons chopped basil
2 tablespoons chopped chives
2 tablespoons chopped tarragon
2 teaspoons extra-virgin olive oil
1 teaspoon lemon zest (1 lemon) 1 teaspoon lemon juice 1/4 teaspoon kosher salt
1 cup lump crabmeat, picked through for shells
16 crostini Instructions: With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52881,"Asparagus with Orange Sauce 2 oranges 1 pink shallot, minced 3 tablespoons white wine vinegar 1/2 teaspoon Dijon mustard 3 to 4 tablespoons olive oil Salt and freshly ground black pepper 20 spears green asparagus, trimmed Parmesan cheese, for shaving Instructions: First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside. Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 52882,"Five-Ingredient Spinach Dip Quiche 5 large eggs 1 cup store-bought spinach dip 3/4 cup half-and-half
1/2 cup shredded Gruyere cheese 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 store-bought frozen pie crust
Instructions: Preheat the oven to 325 degrees F. Whisk the eggs in a large bowl until smooth. Whisk in the spinach dip, half-and-half, cheese, salt and pepper. Fill the pie crust with the egg mixture and bake until golden brown, 25 to 35 minutes. Let rest for 15 minutes to set, then cut and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52883,"Pulled Chicken Tacos with Seasoned Taco Shells 2 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, finely grated One 4-ounce can chopped green chiles, drained well 2 teaspoons New Mexico or ancho cl powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/2 teaspoon dried oregano Kosher salt One 8-ounce can tomato sauce 1 tablespoon light brown sugar 1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups) 12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells 2 teaspoons ground cumin 2 teaspoons New Mexico or ancho cl powder 1 teaspoon ground coriander Kosher salt 12 hard taco shells 2 to 3 tablespoons vegetable oil Instructions: Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the cl powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes. Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes. Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the cumin, cl powder, coriander and 1/2 teaspoon salt. Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through. ","[Syrah, Tempranillo, Garnacha, Barbera]" 52884,"Crispy Cheese Topper for Mac and Cheese 1 1/2 cups shredded yellow Cheddar Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Sprinkle the cheese onto the parchment in a thin layer in the shape of the dish you will be serving the mac and cheese in. Bake until the cheese is completely melted and evenly browned, 8 to 10 minutes. Let cool completely. Carefully remove the baked cheese from the parchment and place on top of the mac and cheese in the serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52885,"Crawfish Etouffee 1 stick butter 3/4 cup all-purpose flour 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 cup diced celery 1 clove garlic, minced 2 cups diced yellow onion 1/2 cup chopped bacon 1/4 cup chopped parsley leaves 1 cup beer 4 cups clam juice 1 bay leaf 1 tablespoon Cajun seasoning 1/4 teaspoon white pepper 1 pinch cayenne 1 cup half-and-half 1 pound precooked crawfish Cooked rice, for serving Instructions: In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52886,"Frisee aux Lardons 8 ounces thick-cut bacon, cut into lardons 2 tablespoons distilled white vinegar
4 large eggs
4 large handfuls frisee
1 cup (2 ounces) crumbled blue cheese
1/4 cup Red Wine Vinaigrette, recipe follows Kosher salt and freshly ground black pepper
Twelve 1/2-inch-thick baguette slices, toasted
1 head garlic, cloves peeled Olive oil, for cooking 2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil or other neutral oil
Instructions: Cook the bacon in a medium skillet over medium heat until browned and slightly crispy, 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon and keep warm. Bring 6 cups water to a boil in a medium saucepot over high heat. Add the vinegar and stir to combine. Working one at a time, crack each egg into a small dish and slowly lower it into the water, sliding the egg out. Reduce the heat to maintain a light simmer and poach the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes. Chop the frisee into 2-inch pieces, place in a large bowl and toss with the cooked bacon, crumbled blue cheese and vinaigrette. Season with salt and pepper and toss until well combined. Divide the salad among 4 plates and gently place a poached egg in the center of each \nest\ of salad. Divide the baguette slices among the plates and serve immediately. Put the garlic cloves in a small saucepan and add enough olive oil just to cover. Cook over low heat until the garlic is soft and melting, 35 to 45 minutes, to make garlic confit. Combine the vinegar, mustard, salt and pepper with 2 tablespoons garlic confit and 2 tablespoons water in a blender and blend on medium speed until smooth. (Reserve the remaining garlic confit for another use.) With the motor running, slowly add the oil in a thin stream until it has been incorporated. Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52887,"Original Lauer-Kraut Burgers 1 3/4 pounds 80/20 ground chuck 1 1/2 yellow onions, chopped into 1/4-inch pieces 2 teaspoons freshly ground black pepper 1 medium head green cabbage, chopped into 1/4-inch pieces 1/2 cup Lauer Kraut (you may substitute bagged sauerkraut, not canned)
Salt 2 tablespoons active dry yeast 1 tablespoon sugar
3/4 cup powdered milk
8 cups all-purpose flour, plus more for dusting
2 teaspoons salt 3/4 cup shortening 3 eggs
1 teaspoon vegetable oil Instructions: For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool. For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes. To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52888,"Smoky Spanish Rice 1 1/2 cups converted long-grain rice (recommended: Uncle Ben's) 1 (15-ounce) can diced tomatoes (recommended: Hunt's) 1 (4-ounce) can diced green chiles (recommended: Ortega) 2 tablespoons chipotle taco seasoning (recommended: Ortega) 3 1/3 cups water Instructions: Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 52889,"Wild Striped Bass with Heirloom Tomato Vinaigrette and Provencal Olive Potatoes 1/4 cup champagne vinegar 1/8 teaspoon salt 1/2 cup extra virgin olive oil 2 medium tomatoes diced (2 cups) 1 teaspoon fresh thyme, chopped Freshly ground pepper to taste 1/2 cup pitted fresh green olives (25) 4 cloves roasted garlic 1/2 cup extra virgin olive oil 8 to 10 white creamer potatoes, peeled and cut into chunks 16 nicoise olives, pitted and chopped Salt and pepper to taste 4 (6 -8 ounce ) wild striped bass fillets Salt and pepper to taste 2 tablespoons olive oil 1 tablespoon butter Instructions: In medium bowl combine vinegar and salt; whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper; set aside In small food processor, puree green olives, garlic and oil. Remove and set aside. In medium pan cover potatoes with cold water, bring to a boil. Simmer 15 to 20 minutes until tender, drain well. Transfer to mixer bowl, process using paddle. While mixing, drizzle in oil mixture until smooth. Fold in nicoise olives, season with salt and pepper. Preheat oven to 400 degrees. Season with salt and pepper . In large saute pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, C?tes du Rh?ne]

" 52890,"Pan Seared Halibut with Roasted Heirloom Tomatoes 2 tablespoons grapeseed oil Four 6-ounce halibut fillets 1 tablespoon salt 1 tablespoon cracked black pepper 2 sprigs fresh thyme 1 lemon, juiced 1 tablespoon olive oil 1 1/2 cups halved heirloom tomatoes 1 teaspoon chopped garlic 2 tablespoons freshly chopped parsley leaves Instructions: In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52891,"Grilled Peanut Butter, Jelly and Banana Sandwich 8 slices good quality white bread 2 tablespoons unsalted butter, room temperature 1 cup peanut butter, smooth or crunchy 1/2 cup grape jelly 2 ripe bananas, sliced Instructions: Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly. Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 52892,"Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) 2 pounds jumbo shrimp, peeled and deveined 1 lemon, juiced 1/4 cup chopped flat-leaf parsley (a couple of handfuls) 1 teaspoon crushed red pepper flakes 4 cloves garlic, crushed and peeled Coarse salt, about 1 teaspoon 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil 1 (2-ounce) tin anchovy fillets 6 to 8 large cloves garlic, crushed and minced 1/2 teaspoon crushed red pepper flakes 1/4 cup finely chopped flat leaf parsley, a couple of handfuls Coarse salt 1 pound spaghetti, cooked to al dente Tomato and Onion Salad, as an accompaniment Crusty bread, as an accompaniment 5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced 1 small white skinned onion, peeled, halved lengthwise, and thinly sliced 1/4 cup chopped flat-leaf parsley (a couple of handfuls) A generous drizzle extra-virgin olive oil, about 2 tablespoons Coarse salt and black pepper Crusty Bread, as an accompaniment Instructions: Combine shrimp with next 6 ingredients and toss to coat shrimp evenly. Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp. Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread. Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top. The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens. Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 52893,"Blood Orange Brown Derby 1 teaspoon honey 1 1/2 ounces bourbon
1 strip blood orange peel plus 1 1/2 ounces blood orange juice Instructions: Mix the honey with 1 teaspoon water in a small bowl until dissolved. Fill a cocktail shaker with ice. Add the bourbon, blood orange juice and honey syrup. Shake vigorously, strain into a coupe or martini glass and garnish with the blood orange peel. ","[Bourbon, Orange Wine, Honey Wine]" 52894,"Savory Bread Pudding with Tomato Bacon Jam Unsalted butter, for greasing 1 tablespoon extra-virgin olive oil
4 slices bacon
2 cloves garlic, minced
1 bell pepper, chopped
1 carrot, chopped 1 rib celery, chopped
1 onion, chopped 4 ounces mushrooms, sliced
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 tablespoon chopped thyme
6 large eggs
Splash milk
1 loaf brioche bread, cubed Grated Parmigiano-Reggiano, for sprinkling Extra-virgin olive oil, for drizzling 4 tomatoes, chopped
2 slices bacon, cubed
1 clove garlic, minced 1 shallot, chopped 1/2 cup frozen black cherries
Kosher salt and ground black pepper Ice 12 ounces vodka Hot sauce Worcestershire sauce Bloody Mary mix, as needed Celery stalks, olives, lemon wedges, etc, for garnish, as desired Instructions: For the savory bread pudding: Preheat the oven to 400 degrees F. Butter 6 ramekins. Place a large skillet over medium-high heat with the olive oil and bacon. Allow the bacon to crisp and the bacon fat to render, 6 to 8 minutes. Once the bacon is crispy and the bacon fat has rendered off, add the garlic, peppers, carrots, celery and mushrooms to the pan. Add the garlic powder, onion powder and red pepper flakes and season with salt and pepper. Cook the vegetables for 8 to 10 minutes. Remove the skillet from the heat, add the fresh herbs, mix and set aside. Crack the eggs into a large bowl and add a healthy splash of milk, a pinch of salt and pepper and the brioche cubes. Mix with your hands until the bread is soaked and wet. Fold in the reserved vegetables and herbs. Mix everything together and place in the prepared ramekins. Sprinkle a healthy amount of cheese on top. Bake until the top is golden brown and the center is fully cooked (stick a knife in the center of the bread pudding and if it comes out clean your bread pudding is done), 15 to 20 minutes. For the tomato bacon jam: Heat a skillet over medium-high heat with a drizzle of olive oil. Add the tomatoes and bacon. Allow the bacon to render, 6 to 8 minutes. Add the garlic, shallot, frozen black cherries and a pinch of salt and pepper. Cook for 8 to 10 minutes. Let cool slightly, then transfer to blender and blend until smooth. Double strain and enjoy. For the bloody marys: Fill 6 large cocktail glasses with ice. Pour 2 ounces of the vodka, a splash of hot sauce, a splash of Worcestershire sauce into each glass and top with bloody mary mix. Garnish as desired, serve and enjoy. To assemble: Grate some more cheese on top of each ramekin of bread pudding. Serve alongside some tomato bacon jam and a bloody mary. Bon appetit. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52895,"Pear Crisp with Almonds About 3 pounds Bosc or Anjou pears, peeled and cored 1 tablespoon brown sugar 1 tablespoon lemon juice Zest of 1 lemon The topping: 3/4 cup all-purpose flour 1 cup light brown sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground, dried ginger teaspoon ground nutmeg 1 stick (8 tablespoons) lightly salted butter, cut into cubes plus 1 tablespoon for greasing the baking dish 1 cup Fisher? Slivered Almonds, chopped Instructions:

1. Preheat the oven to 375 degrees F. 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
2. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
3. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52896,"Shrimp Tchoupitoulas 6 ounces cold butter, divided 1/2 teaspoon Creole seasoning 2 ounces clam juice 1 teaspoon finely minced fresh garlic 10 to 12 large shrimp (21 to 25 count), peeled and de-veined, with tails 1/4 cup button mushrooms, sliced 1/4-inch thick 2 tablespoons minced fresh parsley leaves 3 tablespoons thinly sliced scallions, green part only Day old French bread rounds, sliced 3/4-inch thick Instructions: Melt 4 ounces of the butter in a skillet. Add the Creole seasoning, clam juice, garlic and shrimp. Saute until the shrimp are pink. Add the mushrooms, parsley, and scallions. Saute until the mushrooms are tender, about 2 to 3 minutes. Add the remaining 2 ounces of butter and continue cooking until the sauce is creamy. Server over French bread rounds in shirred egg dishes or shallow soup bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52897,"Crispy Mashed Potato Cakes with Gravy Dip 2 pounds Yukon gold potatoes, peeled 1 cup light cream 4 tablespoons butter Salt and freshly ground black pepper 1 cup all-purpose flour 1/2 teaspoon cayenne pepper 2 eggs 1/2 cups milk 3 cups fresh bread crumbs, divided Vegetable oil, for frying 2 tablespoons (1/4 stick) unsalted butter 2 tablespoons all-purpose flour 2 (15-ounce) cans chicken broth 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 2 tablespoons apple butter 4 sprigs thyme, leaves removed Salt and freshly ground black pepper Instructions: Cakes: Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes and return to the pot over low heat and let the potatoes dry for 3 minutes. Mash the potatoes with a potato masher. In a small pot, over low heat, combine the cream, butter, and salt and pepper, to taste. Heat until the butter is melted and the cream is hot. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy. Spread the potatoes out onto a sheet pan to cool. Once the potatoes have cooled to room temperature scoop out into 1 1/2 tablespoon portions. Roll each portion into a ball and then flatten into a patty about 1 1/2 inches in diameter. Arrange the patties in 1 layer on sheet trays and refrigerate for 1 hour until cold. Line a sheet tray with 1 cup bread crumbs. Line another sheet tray with paper towels. Reserve both. Set up a dredging station with 3 baking dishes. In 1 baking dish combine the flour, cayenne pepper, and season with salt and pepper. In the second baking dish beat together the eggs with the milk. In the third baking dish mix 2 cups bread crumbs with salt and pepper, to taste. Dredge each cake into the seasoned flour then into the egg mixture and then into the bread crumbs making sure they are completely coated. Arrange the bread cakes on the sheet tray with the bread crumbs on the bottom. Heat about 1/2-inch of oil in large saute pan over medium-high heat. Fry the cakes until golden brown in batches, about 3 to 4 minutes per side. Transfer the cakes as they are fried to the baking sheet lined with a paper towel to drain. Blot the tops of the cakes with paper towels to remove the excess oil. Transfer the cakes to a serving platter. Melt the butter in a large skillet over low heat, whisk in the flour and cook until flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the chicken broth. Add the hot sauce, Worcestershire sauce, apple butter, thyme leaves, and season with salt and pepper. Let simmer until thick, about 5 minutes. Remove the sauce from pan to a serving bowl and serve on the side as a dipping sauce with the mashed potato cakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52898,"Smashed Fingerling Potatoes with Onion Dip and Caviar 2 tablespoons unsalted butter 1 large yellow or white onion, thinly sliced
Kosher salt
1/2 cup sweet vermouth
Neutral cooking oil, for frying
1 cup sour cream
3/4 cup cream cheese, at room temperature
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 pound fingerling potatoes
1/4 cup sustainable caviar, for serving
Instructions: In a large cast-iron pan over medium heat, add the butter and heat until melted. Add the onions and 1/4 teaspoon salt. Cook the onions until they are caramelized, about 20 minutes. Deglaze with the vermouth and reduce until dry, about 2 minutes. Remove from the heat and set aside to cool. Meanwhile, preheat a fryer or a large Dutch oven filled with 3 inches oil to 350 degrees F. Line a sheet tray with a wire rack. Fill a large pot with salted water and bring to a boil. Add the sour cream, cream cheese, garlic powder and onion powder to a food processor, then add the cooled onions. Process until combined and smooth. Taste and adjust the seasoning as needed. Pour into a serving dish and refrigerate; stir again before serving. Add the fingerling potatoes to the boiling water and cook for 12 minutes. Strain and set aside on a sheet tray or large plate until they are just cool enough to handle. Gently crush the potatoes, but still hold their shape. Fry until crispy, 3 to 5 minutes. Drain on the wire rack and season with salt. Serve the crispy potatoes on a platter with the onion dip and caviar on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52899,"Skillet Tamale Pie 2 tablespoons extra-virgin olive oil 1 small onion, chopped
1 pound lean ground beef
1 tablespoon chili powder Kosher salt and freshly ground pepper 1 15-ounce can chili beans (do not drain) 2 large eggs 1/2 cup sour cream, plus more for serving 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1 cup grated sharp cheddar cheese (about 4 ounces) Instructions: Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans. Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar. Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream. ","[Malbec, Tempranillo, Garnacha, Barbera]" 52900,"French Riviera 3 slices green apple cut in small pieces, plus more for garnish 2 or 3 fresh mint sprigs, plus more for garnish 1 1/2 ounces Calvados 1 ounce elderflower liqueur 3/4 ounces fresh lime juice 2 ounces non-filtered apple juice Ice Instructions: In a mixing glass, muddle the apples and fresh mint. Add the Calvados, elderflower liqueur, lime juice and apple juice. Add some ice, shake well and serve.
Serve over the rocks in a wine glass. Garnish with a slice of green apple and sprig of fresh mint. ","[Chablis, Sancerre, Meursault]" 52901,"Grilled Chicken Fajitas Platter 1/4 cup lime juice (about 3 limes) 1/4 cup extra-virgin olive oil 4 cloves garlic, minced 1 teaspoon salt, plus more for sprinkling 1/2 teaspoon freshly ground black pepper, plus more for sprinkling 4 boneless chicken breast halves, skinned (about 2 pounds) 4 scallions, tops removed 1 yellow onion, quartered 1 green bell pepper, halved, seeded 1 red bell pepper, halved, seeded Shredded Cheddar, for serving Sour cream, for serving Instructions: Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours. Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat. Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions. Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 52902,"Everything Doughnuts 2 tablespoons poppy seeds 2 tablespoons sesame seeds 2 tablespoons dried onion flakes 2 teaspoons dried garlic flakes 2 1/2 cups all-purpose flour, plus more for rolling 2 teaspoons baking powder 1 teaspoon kosher salt, plus more for sprinkling 1/4 cup sugar 1 tablespoon unsalted butter, at room temperature 3 large egg yolks 3/4 cup sour cream Cooking spray 8 cups vegetable or canola oil, for frying 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, onion flakes and garlic flakes on a pie plate, and toast in the oven until fragrant and lightly browned, about 3 minutes. Set aside to cool, about 5 minutes. Whisk together the flour, baking powder and salt in a medium bowl. Reserving 2 tablespoons of the cooled \everything\ mixture, whisk the rest in with the flour mixture, and set aside. Blend the sugar and butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. Add the egg yolks and sour cream, and continue blending, stopping to scrape down the bowl if necessary, until smooth and combined, 30 seconds more. Reduce the speed to low, and add the flour mixture by generous 1/4 cups, combining each addition before adding the next. Continue on low after the last addition until the dough forms a shaggy ball, about 30 seconds. Lay a piece of plastic wrap on a work surface, and lightly coat with cooking spray. Transfer the dough to the plastic wrap, and flatten it a bit into a narrow rectangle. Cover completely with the plastic wrap, and refrigerate for at least 1 hour or overnight. Line a baking sheet with parchment, lightly coat with cooking spray. Unwrap the dough, and place it lengthwise on a lightly floured work surface. Dust a rolling pin and the top of the dough with flour. Roll the dough into a rectangle that is 1/2 inch thick and about 6 1/2 by 9 1/2 inches. Cut out 6 rounds with a 3 1/2-inch round cookie cutter (since the dough doesn't reroll well, cut the doughnuts as closely as possible). Cut out a hole in the center of each with a 1 1/2-inch round cookie cutter. Carefully transfer the doughnuts and holes to the prepared baking sheet. Without rerolling the remaining dough, cut a few more rounds with the 1 1/2-inch cutter, and transfer them to the baking sheet. Refrigerate the cut dough for 30 minutes. Heat the oven to 275 degrees F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil (about 8 cups) to 375 degrees F in a heavy-bottomed pot or a Dutch oven. Carefully fry 2 doughnuts and about 4 holes at a time. They will sink, then slowly rise to the top. Once they float to the top, cook them until nicely browned, about 30 seconds, then flip and cook 30 seconds more. Remove them from the oil, let drain on the prepared baking sheet and sprinkle with some salt. Repeat with the remaining doughnuts and holes, keeping them warm in the oven until ready to serve. Transfer the doughnuts to a serving plate, drizzle with the honey and sprinkle with the reserved everything mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52903,"Veal Stew with 40 Cloves of Garlic 3 to 4 pounds boneless veal shoulder, cubed (1 1/2 inch cubes) 1/2 cup vegetable oil 4 leeks, washed and sliced 2 carrots, sliced 1/2 cup dry white wine 2 cups veal stock or chicken broth Bouquet garni: in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill 4 whole heads of garlic, crushed and peeled Salt and freshly ground black pepper Fresh dill, chopped for garnish Instructions: In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides. As you brown the cubes, remove them to a platter. When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender. With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the bottom of the casserole. Return the browned veal meat and place them over the vegetables. Add the wine and, over moderate heat, reduce the wine to almost nothing. Add the stock and bouquet garni and bring the liquid to a simmer. Add the garlic, salt and pepper. Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid. Cover the casserole with a lid (or other piece of foil) and set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
Strain the solids from the liquid and keep warm. Remove excess fat and reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52904,"Cheddar and Black Pepper Biscuits 1 cup (2 sticks) unsalted butter, plus additional melted butter, for brushing 2 1/2 cups all-purpose flour, plus a bit more for rolling
1 cup grated Cheddar 1 tablespoon baking powder
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt, plus more for sprinkling 3/4 cup buttermilk (see Cook's Note)
Spiced Honey Butter, recipe follows 2 sticks unsalted butter, softened to room temperature 2 tablespoons honey 1 teaspoon sea salt 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut the butter into small dice and freeze until ready to use. Combine the flour, Cheddar, baking powder, pepper and salt in a bowl. Add the frozen butter and blend in using a pastry cutter until the butter is in pieces no larger than green peas. Add all of the buttermilk at once and stir with a wooden spoon until just combined. (The mixture will look a little dry and uneven.) Turn the dough onto a well-floured work surface and knead for 3 to 4 minutes to make a smooth dough; add flour as needed if the dough is too sticky.
With well-floured hands and working on a well-floured surface, press the dough into a flat sheet, about 1 inch thick. Fold lengthwise into thirds (as you would fold a letter). Repeat this process 2 more times.
After folding the dough the third time, roll the dough into a 3/4-inch-thick sheet using a rolling pin. Cut rounds out of the dough using a 3-inch cutter and place them on the prepared baking sheet. Gather the scraps and reroll until all the dough is used. (Cut biscuits can be refrigerated overnight.)
Bake until golden and risen, about 15 minutes. Remove from the oven and immediately brush with melted butter and sprinkle with sea salt. Serve with Spiced Honey Butter. Combine the butter, honey, salt, garlic and cayenne in a mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Transfer to ramekins, then chill to firm slightly, 10 to 15 minutes. Remove from the refrigerator 30 minutes before serving. Spiced Honey Butter keeps, tightly wrapped and refrigerated, up to 3 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52905,"Carre de Porc Farci 10 pounds saddle of pork (6 ribs) cut short on flap or skirt 3 pork kidneys Pinch thyme Freshly ground salt Freshly ground black pepper White pepper Butcher's twine Clarified butter Instructions: Ask your butcher to debone the saddle of pork for you. Wash the kidneys thoroughly and slice them in half lengthwise. Preheat the oven to 375 degrees F. Place a meat platter to heat in the warming oven. Remove the rind from the lower flaps (or breast). Score the remaining top rind with a sharp knife in long diagonal strokes, both ways in order to form diamonds. Place the saddle flat on the board inside up and season generously with freshly ground salt and black pepper and thyme. Place the kidneys on top and roll up firmly. Tie securely with string every 2 inches. Place the saddle on a roasting pan and season the outside with salt and white pepper. Drizzle clarified butter across the meat. Roast the saddle in a preheated 375 degree oven for 3 hours and 20 minutes. No basting is required. The saddle has its own fat to keep it moist. Remove the saddle to a cutting board and cut off the string. Cut the rind down the center and run a carving knife under rind and remove. Cut the crispy rind into serving size pieces, if desired. Put on the warm meat platter and carve. Recommended Drink: A good dry white Burgundy or a cool but excellent Rose. ","[Burgundy, Chardonnay, Sauvignon Blanc, Ros]" 52906,"Best Grilled Cheese Ever 4 poblano or Anaheim chiles (or you may use canned whole green chiles) 1/4 cup white vinegar
1/2 red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup Dijon mustard
8 slices rye bread
12 slices provolone 2 ripe tomatoes, sliced 8 slices Cheddar 1/2 cup (1 stick) butter, softened
Instructions: Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool. Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness. Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life! When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles. For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together. Top with the other slice of bread and spread the outsides with a good amount of butter. Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52907,"Cracked Pepper Potato Chips with Onion Dip 3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds 2 tablespoons olive oil 2 teaspoons coarsely ground black pepper Salt 2 teaspoons olive oil 1 small onion, minced 2 scallions, thinly sliced, greens and whites separated 1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt 1/4 cup mayonnaise 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool. Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool. If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips. Excellent source of: Vitamin C Good source of: Potassium ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52908,"Sweet Potato Toast with Avocado and Sprouts 2 medium sweet potatoes (about 1 pound total) 1 tablespoon extra-virgin olive oil, plus extra for drizzling Kosher salt 1/2 avocado, thinly sliced 4 radishes, thinly sliced 2 tablespoons minced fresh chives
2 ounces Cotija cheese, crumbled (about 1/2 cup)
Pinch crushed red pepper flakes 1/4 cup alfafa sprouts Juice of 1 small lime Instructions: Preheat the oven to 450 degrees F. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Divide the avocado slices among the toasts and sprinkle with a pinch of salt. Top with the radish slices, then sprinkle with the chives, Cotija cheese, red pepper flakes and alfalfa sprouts. Drizzle lightly with olive oil and the lime juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52909,"Papa's Boysenberry Ropes 1/2 cup unsalted butter, room temperature 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3 tablespoons white cornmeal 1 teaspoon lemon zest 1/4 cup boysenberry jam 2 ounces white chocolate, chopped or broken Instructions: Preheat oven to 350 degrees F. In a medium mixing bowl, beat butter, sugar and vanilla with a hand mixer until smooth. Stir in flour, cornmeal and lemon zest and beat until dough clings together. Divide dough into 3 equal portions and roll into ropes about 1-inch thick. Place on a baking sheet lined with parchment paper. Flatten ropes slightly and press the back of a 1/4-inch teaspoon measuring spoon, or your finger to make a 1/2-inch wide indentation for every inch of the rope. Spoon a 1/4 teaspoon of jam into each indentation. Bake in oven for 10 to 14 minutes, until sides just start to brown. Let cool on baking sheet for 5 to 10 minutes. Place chopped white chocolate in a baggy in warm water. Push the chocolate into the corner of the baggy until thoroughly melted. Wipe off any water on the outside of the bag and snip the corner to drizzle chocolate over cookie ropes. Chill until chocolate has set and with a sharp knife cut ropes diagonally into 1-inch wide pieces. Store the cookies in an airtight container, separating the layers with waxed paper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 52910,"Juicy Chicken Breasts Baked from Frozen 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 1 tablespoon chopped fresh parsley leaves and tender stems 1 clove garlic, finely chopped 1 cup panko breadcrumbs 1/4 cup olive oil Kosher salt and freshly ground black pepper 4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each) Instructions: Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil. Add the mayonnaise, Dijon, parsley and garlic to a small bowl and stir to combine. Add the breadcrumbs, olive oil and 1/2 teaspoon each salt and pepper to another bowl and stir until combined.
Place the chicken on the prepared baking sheet. Dividing evenly, brush the mayonnaise mixture all over the top and sides of each piece. Top the mayo-covered areas with the panko mixture and press to adhere.
Bake until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F, 30 to 35 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52911,"Fried Deviled Eggs 12 large eggs 1/3 cup mayonnaise 1 tablespoon distilled white vinegar 2 teaspoons yellow mustard Kosher salt and freshly ground black pepper Vegetable oil, for frying 1/2 cup all-purpose flour 1 1/4 cups panko
Paprika and pickled jalapeno slices, for serving Instructions: Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with 1/2 teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with 1/4 cup water. Put the panko on another plate. Line a third plate with paper towels.
Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.) ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 52912,"Chocolate Ganache Cupcakes 1/4 pound unsalted butter, at room temperature 1 cup sugar 4 extra-large eggs, at room temperature 1 1/3 cups Hershey's chocolate syrup 1 tablespoon pure vanilla extract 1 cup all-purpose flour 1 teaspoon instant coffee granules 1/2 cup heavy cream 8 ounces good semisweet chocolate chips 1/2 teaspoon instant coffee granules Instructions: Preheat the oven to 325 degrees F. Line a muffin pan with paper liners. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Dip the tops of the cupcakes into the ganache. Do not refrigerate. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 52913,"Peach Melba Cake 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 5 tablespoons butter, melted 1 egg 1/2 cup milk 1 (3-ounce) box French Vanilla pudding mix 1 cup sliced peaches 1 tablespoon peach juice 2/3 cup crumbled coconut macaroons 1/2 cup gingersnap cookie crumbs 1 (8-ounce) package cream cheese, softened 1 egg 2 tablespoons peach juice 1/2 cup sugar 2 tablespoons gingersnap cookie crumbs 1/2 cup raspberry jam Instructions: Preheat the oven to 350 degrees F. In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix. Mix until smooth, and pour into greased 9-inch springform baking pan. Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter. In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture. Top with gingersnap crumbs. Bake for 45 minutes, or until golden brown and center is done. When cool, spread raspberry jam over top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 52914,"S'mores Bars 1 stick unsalted butter, plus more for greasing, at room temperature 2/3 cup brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 1/3 cups flour
1 1/4 cups graham cracker crumbs
1 teaspoon baking powder
1 teaspoon kosher salt
Heaping 1/3 cup semisweet chocolate chips
Heaping 1/3 cup mini marshmallows
Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter. In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute. In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms. Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows. Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 52915,"Greens and Beans 2 tablespoons olive oil 1 chopped onion 2 cloves garlic, sliced 1/4 teaspoon red pepper flakes Salt and freshly ground black pepper 2 cups kale, washed, stems trimmed and chopped 1 (15- ounce) can cannellini beans, drained 3/4 cup chicken stock Instructions: Heat olive oil over medium heat in a large Dutch oven. Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock. Cover and let cook for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 52916,"How to Make Lobster Thermidor | Lobster Tails Thermidor 4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted 4 tablespoons butter, divided 1 small white onion, finely chopped 2 tablespoons all-purpose flour Splash dry white wine or dry sherry 1/2 cup milk, eyeball it 1/3 cup grated white cheddar 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay 2 tablespoons Parmesan 2 tablespoons bread crumbs Handful parsley leaves mixed with 2 cups baby greens, for plate garnish Lemon wedges, for garnish Instructions: Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks. Preheat your broiler to high. Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute. Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side. To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52917,"Tomato and Avocado Salad 2 tomatoes, cored 1 avocado, peeled and pitted 2 tablespoons lemon juice 1 red onion, sliced Salt and pepper Instructions: Slice tomato in half and squeeze seeds into a bowl. Dice tomato into pieces. Transfer to medium bowl. Chop avocado and combine with tomato. Pour in lemon juice. Add onion. Season with salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52918,"Tuna Mousse: Spuma di Tonno 1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained 1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature 1 tablespoon heavy cream 2 teaspoons balsamic vinegar 2 teaspoons soy sauce 2 teaspoons fresh lemon juice Sea salt, preferably gray salt, and freshly ground black pepper Instructions: Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning. Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52919,"Creamy Polenta 2 cups water 2 cups milk 1 cup heavy cream 1 cup polenta 1 tablespoon chopped lemon zest 1 teaspoon kosher salt Instructions: In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt. ","[Chardonnay, Barolo, Chianti, Riesling]" 52920,"Caribe Cosmopolitan 1 1 /2 ounce Bacardi limon 1 ounce cranberry juice 3 /4 ounce Grand Marnier liqueur 1 /2 ounce freshly squeezed lime juice Orange peel to garnish Instructions: In a shaker, combine all ingredients. Shake well into chilled martini glasses. Garnish with orange peel, about 1 /2-inch wide.; ","[C?tes du Rh?ne, Pinot Grigio, Sauvignon Blanc]" 52921,"Orange Sherbet Ice Cream Cake with Sugar Cookies and Lemon Whipped Cream Frosting Unsalted butter, for the pan 8 to 10 sugar cookies 1/2 cup marshmallow creme 1 quart orange sherbet, softened 1 quart vanilla frozen yogurt, softened 2 cups heavy cream 3 tablespoons lemon curd 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/4 cup toasted sliced almonds Instructions: Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 52922,"Baked Potato Wedges 4 large baking potatoes, unpeeled 4 tablespoons good olive oil 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 teaspoon minced fresh garlic 1 teaspoon minced fresh rosemary leaves Instructions: Preheat the oven to 400 degrees F. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52923,"Mini Italian Pub Burgers 2 cloves garlic, peeled 1/2 cup packed fresh flat-leaf parsley 2 1/4 pounds ground chuck 3/4 cup (1 1/2 ounces) grated Parmesan 3 tablespoons tomato paste 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 9 small ciabatta rolls, sliced in 1/2 1/4 cup extra-virgin olive oil 9 slices (4 1/2 ounces) Taleggio cheese 9 large basil leaves Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground chuck, Parmesan cheese, tomato paste, salt, and pepper. Pulse until ingredients are combined. Form the mixture into 9 patties. Place the burgers on the grill and cook for 4 to 5 minutes each side. Brush the cut sides of each roll with the olive oil and toast on the grill for 1 to 2 minutes until slightly golden. To serve, place 1 mini burger on the bottom half of each of the rolls. Place 1 slice of Taleggio cheese on top of the burgers. Place the basil leaf on top of the cheese and cover with the top half. Serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 52924,"Chicken Veracruz 4 boneless, skinless chicken breasts (about 2 lbs.) GOYA? Adobo All-Purpose Seasoning with Pepper, to taste 1/4 cup GOYA? Extra Virgin Olive Oil, divided 1 medium yellow onion, finely chopped (about 1 1/2 cups) 2 tsp. GOYA? Minced Garlic, or 2 cloves garlic, finely chopped 1/8 tsp. GOYA? Oregano Leaf 1 cans (8 oz.) GOYA? Tomato Sauce 12 GOYA? Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced 2 tsp. GOYA? Capers 1/2 GOYA? Bay Leaves 1 GOYA? Pickled Jalapeno Pepper, finely chopped (about 1 tbsp.) 2 tbsp. finely chopped fresh cilantro 2 cups cooked CANILLA? Extra-Long Grain Rice 1 lime, cut into wedges Instructions:

1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to ¼\ thickness; repeat with remaining breasts. Season chicken with adobo. Heat 2 tbsp. oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 7 minutes; set aside.
2. Add onions; cook until soft and translucent, about 10 minutes. Add garlic and oregano to pan; cook until fragrant, about 30 seconds more. Add tomato sauce, 1 cup water, olives, capers, bay leaf and jalapenos to pan; bring tomato sauce mixture to boil.
3. Transfer chicken to pan; cook, flipping once, until coated in sauce and cooked through, about 15 minutes more. Remove chicken from pan; stir remaining oil into tomato sauce mixture.
4. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 52925,"Meringue Smooches 3 egg whites, at room temperature 1/4 teaspoon cream of tartar 3/4 cup sugar 1 teaspoon imitation strawberry extract 3 drops red food coloring Instructions: Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper. Beat egg whites in clean large metal bowl on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until siff peaks form, about 5 minutes. Quickly mix in strawberry extract. Stir in food coloring, 1 drop at a time, until desired color is achieved. Spoon meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto each prepared baking sheet, spacing evenly apart. Bake for 3 hours, or until dry and crisp. Cool meringues completely on baking sheets. Store in an airtight container at room temperature. ","[Champagne, Prosecco, Moscato, Riesling]" 52926,"Green Hawaiian Cocktails 2 cups green melon liqueur, such as Midori 2 cups light rum
   3 1/2 cups pineapple juice
   6 pineapple wedges Instructions: Fill six rocks glasses with crushed or regular ice. Add the green melon liqueur, light rum, and pineapple juice to a pitcher and stir to combine. Divide the drink among the six glasses. Garnish each glass with a wedge of pineapple and an umbrella and serve. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 52927,"Cucumber-Lychee Gazpacho with Feta Crostini 1 small baguette, sliced into eight 1/2-inch rounds 1 small block feta cheese (about 6 ounces) Smoked paprika (optional) or regular paprika 1 large English cucumber, coarsely chopped (about 2 cups) 1 (15-ounce) can lychees, drained and rinsed* 1/2 cup toasted sliced almonds 4 large sprigs mint (soft stems too) 10 sprigs of cilantro (soft stems too) 2/3 cup plain Greek yogurt Kosher salt and freshly cracked black pepper Instructions: For the crostini: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set baguette slices on the baking sheet, and bake until golden, about 5 minutes. Sprinkle with a little feta cheese and paprika, bake another 5 minutes. For the gazpacho: Add the cucumber, lychees, almonds, mint, cilantro, yogurt, salt and pepper to a blender or a food processor and blend until smooth. Taste for seasoning and adjust as necessary. Chill before serving. Top with warm crostini and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 52928,"Bagel Salad 1 tablespoon lemon juice 1 tablespoon Dijon mustard
   1 teaspoon honey
   1/2 cup extra-virgin olive oil
   2 scallions, finely chopped
   Kosher salt and freshly ground black pepper
   2 tablespoons unsalted butter 2 large everything bagels, torn into bite-sized pieces
   Kosher salt and freshly ground black pepper 4 large eggs
   2 tablespoons everything bagel topping (see Cook's Note)
   4 ounces cream cheese (1/2 block), cut into 1/2- to 3/4-inch cubes
   5 ounces mixed baby greens
   4 medium tomatoes, cut into wedges
   1/2 English cucumber, thinly sliced
   1/2 small red onion, thinly sliced
   2 scallions, chopped
   4 sprigs fresh dill, leaves only Instructions: For the dressing: Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper. For the salad: Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they'll still be a little chewy on the inside, but that's good). Transfer to a plate, sprinkle with salt and set aside. Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters. Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping. On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52929,"Baked Corn Pudding 2 tablespoons unsalted butter, melted, plus more for the pan 2 cups 2-percent or whole milk 1 cup very fine yellow whole-grain cornmeal Scraped kernels from 2 ears fresh sweet corn (about 1 cup) 2 tablespoons chopped fresh herbs such as parsley, chives, or basil Coarse kosher salt and freshly ground black pepper 2 large eggs, separated Instructions: Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside. Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes. Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition. In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture. Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52930,"Thai Chicken and Turkey Sausage 1 3/4 pounds boned chicken thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground chicken 1 3/4 pounds boned turkey thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground turkey 1 bunch (4 to 6 ounces) fresh cilantro, including stems and roots, cleaned and chopped (about 1 cup) 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh mint 1 1/2 tablespoons chopped garlic 1 1/2 tablespoons chopped fresh ginger 1 to 2 tablespoons Thai green curry paste 1 tablespoon kosher salt 1 teaspoon red pepper flakes 1 tablespoon freshly ground black pepper 1 teaspoon ground cayenne pepper Medium hog casings Instructions: If using chicken and turkey thighs, coarsely grind the meat and skin through a 3/8-inch plate or chop coarsely in batches in a food processor. In a large bowl, combine the ground poultry with the cilantro, fish sauce, basil, mint, garlic, ginger, curry paste, salt, red pepper flakes, black pepper, and cayenne. Knead thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings. Stuff the sausage into medium hog casings, and tie into 5-inch links. The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer. ","[Syrah, Pinot Noir, Grenache Blanc, Riesling]" 52931,"Braised Red Cabbage with Apples 1 (3 pound) red cabbage 2 tablespoons vegetable oil 1 onion, chopped 3 medium-sized tart cooking apples, peeled, cored and cut into 1/8-inch-thick wedges 5 cups boiling water 2/3 cup red wine vinegar 2 teaspoons salt 2 tablespoons sugar Instructions: Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8?inch-wide strips. In a heavy 4 to 5-quart casserole, heat the oil over moderate heat. Add chopped onions and cook, stirring frequently for 5 minutes, or until the onions are lightly browned. Add the cabbage, stir thoroughly, add the apples, and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to very low. Add red wine vinegar, salt and sugar, stir to combine. Cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure that the cabbage is moist and tender. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid left in the casserole. Taste for seasoning, then transfer the entire contents of the casserole to a heated platter or bowl and serve. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 52932,"Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter 1/2 pound pork shoulder, julienned 1 teaspoon sesame oil, plus 1 teaspoon 1 teaspoon thin soy sauce, plus 2 tablespoons 1 teaspoon cornstarch Peanut oil, to cook 4 dried chiles, chopped 1 tablespoon minced ginger 8 cups chicken stock 1 teaspoon sugar 1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut) 1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available) 2 eggs lightly beaten 2 tablespoons cornstarch, mixed with cold water to form a paste 1/4 cup rice vinegar 1/4 cup chopped scallions 2 tablespoons chopped cilantro Salt and white pepper Tofu Fritter, recipe follows 1 pound silken tofu 3 eggs, separated, whites beaten to stiff peaks 2 tablespoons sliced scallions 1 teaspoon sesame oil 1/2 tablespoon minced ginger 2 tablespoons minced lap chong (Chinese sausage) Salt and white pepper Rice flour, to coat Instructions: Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve. Preheat a fryer to 400 degrees F. In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]

" 52933,"Boxcar 1 ounce fresh lemon juice 1/2 ounce Simple Syrup, recipe follows 1 1/2 ounces bourbon 1/2 ounce triple sec
1 lemon wedge Granulated sugar, for rimming the glass 1 cup sugar 1 cup water Instructions: For the Sour Mix: Stir together the lemon juice and Simple Syrup in a glass. For the Boxcar: Pour the bourbon into a cocktail shaker. Add the triple sec and 1 ounce of the sour mix. Shake for 8 to 10 seconds. Wet the rim of a cocktail glass by rubbing it with the lemon wedge. Roll the rim of the glass in sugar to coat. Strain the shaker into the sugar-rimmed glass. This cocktail can be served straight up or on the rocks. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Bourbon, Whiskey, Rum]" 52934,"Mexican Mac-n-Cheese 4 tablespoons unsalted butter 1 cup frozen corn kernels, thawed
1 medium onion, cut into 1/4-inch dice
1 red pepper, seeded, cut into 1/4-inch dice
4 cloves garlic, peeled and minced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons cl powder
1/2 teaspoon cayenne pepper
1/4 all-purpose flour
4 cups milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1/2 cup scallions, thinly sliced
1 teaspoon freshly ground black pepper
1 pound mini rigatoni, cooked al dente according to package directions 1/2 cup panko breadcrumbs
1/2 cup crumbled cotija cheese, for garnish 1/4 cup cilantro leaves, minced, for garnish
1/4 cup pickled jalapenos, drained, minced, for garnish
Instructions: Preheat the oven to 350 degrees F. Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, cl powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine. Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes. Garnish with the cotija, jalapeno and cilantro. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52935,"Egg and Tortilla Chip Bake Cooking spray 4 cups lightly crushed tortilla chips 1/4 cup milk 1 teaspoon ancho cl powder 8 large eggs Kosher salt and freshly ground black pepper One 4-ounce can mild chopped green chiles 2 tablespoons chopped fresh cilantro, plus whole leaves, for garnish 1 cup shredded pepper jack cheese (about 4 ounces) Sour cream, salsa verde and/or pickled jalapenos, for serving Instructions: Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish. Whisk together the milk, ancho cl powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes. Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 52936,"Randall's Ordinary Scallops 2 bunches scallions, minced 2 cloves garlic, minced Paprika Pinch salt Pinch pepper 4 ounces (1 stick) butter 2 pounds scallops Seasoned bread crumbs, to coat Instructions: Mix scallions, garlic, paprika, salt, and pepper together. In a saute pan, melt butter. When butter is melted, add saute scallion mixture. In a separate bowl, coat the scallops with bread crumbs. Add the coated scallops to the saute mixture. Stir and cook for about 2 to 4 minutes, until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52937,"Burgoo 1 tablespoon olive oil 2 1/2 pounds skin-on, bone-in chicken thighs
2 1/2 pounds beef chuck stew meat, trimmed and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 pound bulk pork sausage
3 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 dried bay leaves
6 cups low-sodium beef broth
One 28-ounce can crushed tomatoes
2 tablespoons all-purpose flour
2 large russet potatoes, peeled and cut into 3/4-inch pieces
One 15.5-ounce can butter beans, drained
One 10-ounce bag frozen corn, thawed
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar (optional) Instructions: Heat the oil in a large stockpot (8-quart) over medium-high heat. Season the chicken and beef with a few pinches of salt and several grinds of black pepper. Add the chicken to the hot oil skin-side down and cook until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and continue to cook until golden, about 2 minutes more. Carefully remove to a plate. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until browned on at least three sides, 6 to 8 minutes per batch. As the beef finishes browning, transfer to a large plate. Add the sausage to the pot and cook, breaking up the meat with a wooden spoon into small bite-size pieces, until cooked through and browned in spots, about 5 minutes. Add the carrots, celery, onion, bell pepper, 1/4 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until the vegetables are crisp tender, about 4 minutes. Add the garlic and bay leaves, and continue to cook, stirring occasionally, until fragrant, about 1 minute more.
Return the chicken and beef to the pot, along with any juices that may have accumulated on the plates. Add the chicken broth, tomatoes, 1/4 teaspoon salt and several grinds of black pepper, then give everything a good stir. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low. Simmer until the chicken and beef are very tender, about 2 hours.
Keep the burgoo over low heat. Remove the chicken from the pot and let cool slightly; remove and discard the skin and bones, then shred the chicken and return it to the pot. Skim the fat from the surface of the stew, discarding all but 1 tablespoon. Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce. Increase the heat to medium-low, then continue to simmer uncovered until the potatoes are cooked through and the stew has thickened slightly, about 15 minutes. Discard the bay leaves and stir in the vinegar, if using. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve warm.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 52938,"Grilled Asparagus Tart 2 1/2 cups all-purpose flour 1 teaspoon sugar 1/4 teaspoon sea salt 4 ounces butter, cold, diced 1/2 cup ice water 28 asparagus spears Olive oil, to coat 1 lemon, zested Salt Pepper 8 thin slices pancetta 6 ounces chevre 8 eggs Instructions: For the tart: Mix dry ingredients in bowl. Add butter and mix into flour until pea size. Add water gradually and knead until dough comes together. Wrap in plastic and refrigerate until well chilled. Divide into 4 pieces and roll out on floured surface. Bake for 15 to 20 minutes at 400 degrees F until lightly brown. For the grilled asparagus: In a mixing bowl, combine asparagus and olive oil. Season with salt and pepper. Add lemon zest and toss with asparagus. Grill until desired doneness. To finish: Bake pancetta at 400 degrees F until crispy. Arrange chevre on top of tart disc and top with asparagus. Bake at 400 degrees F until hot. Cook eggs (any way desired) until done and place on top of asparagus Top with crispy pancetta and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52939,"Havana Cider One 1-inch piece fresh ginger, peeled and thinly sliced 5 fresh mint leaves, preferably chocolate mint, plus mint sprigs, for garnish 1/8 teaspoon ground cinnamon 1 1/2 teaspoons Simple Syrup, recipe follows 1 1/2 ounces spiced rum or Vanilla-Spiced Rum, recipe follows 2 ounces apple cider 1 1/2 ounces ginger beer 1 lime wedge 1 cup sugar 1 vanilla bean, split but not scraped (see Cook's Note) 1/2 teaspoon vanilla paste One 750-milliliter bottle spiced rum Instructions: In a cocktail shaker, add the ginger, mint, cinnamon and simple syrup, then muddle. Add the rum, cider and some ice, preferably a very large cube, and shake. Fill a cup with ice cubes. Strain the cider into the cup and top with the ginger beer. Garnish with the lime and mint. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month. Add the vanilla bean and vanilla paste to the bottle of rum. Cover and let the rum steep for at least a day. ","[Riesling, Cava, Moscato, Vinho Verde]" 52940,"Spicy Baby Back Ribs 1/4 cup paprika 1/4 cup ground Ancho chiles or cl powder 1/4 cup cumin 2 tablespoons salt 4 1/2 pounds pork baby back ribs Instructions: Combine the paprika, anchos or cl powder, cumin and salt 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 350 degrees. Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes. Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes. Turn the oven heat up to 450 degrees or heat the grill. If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 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. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 52941,"Masala Cashews 1/4 cup unsweetened flaked coconut 3 tablespoons sugar 2 teaspoons garam masala 1 teaspoon curry powder 1/2 teaspoon ground turmeric, optional Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 4 cups unsalted raw cashews Instructions: Mix together the coconut, sugar, garam masala, curry powder, turmeric if using and 1 1/2 teaspoons salt in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil. Put the egg white in a large bowl and whisk until frothy. Add the cashews and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52942,"Garnet Yam, Bacon, and Apple Hash 2 garnet yams, peeled and cut into 1/2-inch dice Extra-virgin olive oil Kosher salt 4 to 6 slices thick cut bacon, cut into lardons 1 large onion, cut into 1/2-inch dice 2 Granny Smith apples, cored and cut into 1/2-inch dice 4 scallions, white and green parts separated, thinly sliced 1/2 cup green pumpkin seeds (pepitas), toasted Instructions: Preheat the oven to 400 degrees F. In a large bowl, add the yams, drizzle with olive oil, and sprinkle with salt. Toss to coat and arrange them on a baking sheet. Roast the yams until they are soft but not mushy, 10 to 15 minutes. Remove from the oven and reserve. Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt, and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the yams and saute until they are cooked through and starting to become crispy, 7 to 8 minutes. Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds. Fantastico! ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]

" 52943,"Chicken Paillard with Hearts of Palm Salad 3 tablespoons fresh orange juice 3 tablespoons fresh lime juice 1 1/2 teaspoons chipotle hot sauce 1/2 teaspoon grated fresh ginger 2 tablespoons plus 5 teaspoons extra-virgin olive oil Kosher salt 1 1/2 cups cherry tomatoes, halved 1 large avocado, diced 1 14.8-ounce jar hearts of palm, drained and sliced into 1/4- to 1/2-inch-thick rounds 1/3 cup finely chopped fresh chives 2 10- to 12-ounce skinless, boneless chicken breasts Freshly ground pepper Instructions: Whisk the orange juice, lime juice, hot sauce, ginger, 5 teaspoons olive oil and a pinch of salt in a large bowl. Add the cherry tomatoes, avocado, hearts of palm and chives; toss to combine. Season with salt and set aside. Cut the chicken breasts in half horizontally to make 4 thinner pieces. Pat dry with paper towels. Place the chicken between 2 pieces of plastic wrap and pound with a mallet or skillet until 1/4 inch thick. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Add 2 chicken pieces and cook until golden brown and crisp around the edges, about 2 minutes per side; remove to a plate. Add the remaining 1 tablespoon olive oil and repeat with the 2 remaining chicken pieces. Divide the chicken and salad among plates. Drizzle any remaining dressing on the chicken. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52944,"Campfire Pan-Roasted Chicken 4 boneless chicken breasts with skin 1/2 cup soy sauce 1/4 cup peanut oil 1 lime, juiced 1-inch piece ginger, peeled and chopped 2 garlic cloves, chopped Kosher salt and freshly ground black pepper Instructions: Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator. Heat a well-seasoned cast iron pan, a non stick skillet, or a grill pan over medium high heat. Remove the chicken from the marinade and shake off any excess; season with salt and pepper. Cook the chicken breast until done, about 4 to 5 minutes per side. Slice and serve on top of the Hearty Shiitake Mushroom and Miso Soup. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 52945,"Chilean Sea Bass with Light Soy and Chive Sauce 1/2 bunch shallots 4 ounces butter 1/2 cup white wine 1 cup fish stock 1/4 cup heavy cream 3 tablespoons soy 2 large onions Flour, as needed Frying oil. as needed 3 bunches scallions Olive oil 4 servings potatoes, whipped 2 tomatoes 1 bunch chives 5 pieces Chilean sea bass, approximately 6 ounces each 2 lemons Instructions: Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52946,"French 75 1 1/2 ounces cognac 1 ounce fresh lemon juice 1 teaspoon sugar 6 ounces Champagne Ice cubes Lemon twist, to garnish Instructions: Add all the ingredients to a glass filled with ice. Stir to combine and serve garnished with a lemon twist. ",[Champagne] 52947,"Cast Iron Tandoori Roasted Chicken 1 teaspoon coriander seeds 1 tablespoon garam masala (Indian spice blend) 1 tablespoon paprika
2 teaspoons turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 dried guajillo chiles, seeded 1 1/4 cups plain yogurt
1 lemon, juiced
2 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and grated
1 tablespoon kosher salt
4 boneless, skinless chicken breasts, sliced into long pieces Whole-Wheat Flatbread, recipe follows Cucumber, Mint and Basil Raita, recipe follows, for serving 1 1/2 cups plain Greek yogurt 1 cup whole-wheat flour 1 cup all-purpose flour, plus more for the work surface 2 teaspoons baking powder 2 tablespoons chopped fresh parsley, plus 1 tablespoon finely minced 1/2 teaspoon plus 1 teaspoon kosher salt Oil, for the grill 1/2 cup (1 stick) unsalted butter, melted 2 tablespoons minced fresh garlic 16 ounces plain Greek yogurt 1 medium seedless cucumber, peeled and finely diced
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 teaspoon agave syrup
1/2 teaspoon ground cumin
1/2 clove garlic, minced
1/2 teaspoon salt
Instructions: Make the marinade: Toast the coriander seeds in a small skillet over medium-high heat until fragrant, 2 to 3 minutes. Add the garam masala, paprika, turmeric, cayenne pepper and cinnamon and warm through to make fragrant, about 1 minute. Pour everything into a spice grinder and process until fine. (Alternatively, crush the spices with a mortar and pestle.) Place the guajillo chiles in a bowl, cover with hot water and let soak for 10 minutes. Drain the chiles and finely chop. Combine the spices with the chiles, yogurt, lemon juice, garlic, ginger and salt in a in a large bowl. Stir well to combine. Using a meat tenderizer, pound the chicken to a 1/2-inch thickness in between two pieces of plastic wrap. Place the chicken breasts in a large resealable freezer bag. Pour in the marinade and toss to coat well. Refrigerate for at least 1 hour and up to overnight if you have the time.
Heat the charcoal in the charcoal chimney. To closely replicate a traditional tandoor clay oven cooking environment, set two large cast iron skillets (about 12 inches each) over high heat until hot, about 5 minutes.
Remove the chicken from the marinade. Thread a skewer into each chicken piece so the chicken lies flat.
Very carefully remove the skillets from the heat and add a layer of charcoal to one of the skillets. Working in batches, place the skewers over the coals in the skillet so they rest on the rim and the chicken is above the coals. Carefully cover the chicken with the second pan, making sure the skewers don't slip. Cook, turning once, until the chicken is bright red and charred and blackened around the edges, 10 to 12 minutes. Remove the skewers, place them on a plate and repeat with the remaining chicken.
Serve with warm flatbread and raita. Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes. Preheat the grill to medium-high heat. Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest. Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture. Combine the yogurt, cucumber, basil, mint, cilantro, agave syrup, cumin, garlic and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not overmix or the raita will become too runny. Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 52948,"German Cheddar and Beer Fondue 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded 1 rounded tablespoon all-purpose flour 1 cup German lager beer 2 tablespoons spicy brown mustard A few drops hot sauce A few drops Worcestershire sauce 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot, 1 package mini party franks (recommended: Boars Head) 1 head cauliflower, separated into florets 1 small jar mini Gherkin pickles, drained 1 small jar pickled onions, available on vegetable aisle 1 small, round loaf rye, pumpernickel or sour dough bread, cubed Instructions: Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 52949,"Oatmeal Cookie Smoothie 1/2 cup quick-cooking rolled oats 1/2 cup vanilla sweetened almond milk
1/4 cup ice cubes
1/4 teaspoon ground cinnamon
Pinch of salt
2 pitted dates
1 banana, frozen Instructions: Place the oats, almond milk, ice cubes, cinnamon, salt, dates and banana in a high-powered blender and blend until a thick smoothie forms, about 1 minute. Pour into a chilled serving glass. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 52950,"Grilled Onaga 2 to 3 onaga-Hawaiian pink snappers 1 tablespoon ginger root, cut into thin sticks 1 cup soy sauce 1/4 cup peanut oil 1/2 cup water 1/2 cup sugar 1/4 cup sherry wine 2 teaspoons chopped fresh cilantro leaves 1 teaspoon chopped garlic 1/2 teaspoon five-spice powder Instructions: Score the fish and insert ginger into the cuts. Place the fish in a bowl. Mix the rest of the ingredients together in a bowl and pour the marinade over the fish before grilling. Marinate for about 20 minutes. Wrap the fish in foil and place on the grill. Cook until flesh is just opaque.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52951,"Mulled Wine 12 whole cloves 10 peppercorns, cracked
4 cinnamon sticks
2 star anise buds
2 bottles dry, fruity red wine, such as Shiraz or Malbec
1/2 cup honey
2 lemons, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
1/2 cup brandy
Instructions: Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine. In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy. When ready to serve, remove the cheesecloth of spices and ladle into warm mugs. ","[Shiraz, Malbec, Chianti, Port]" 52952,"Ginormous Creamy Frozen Caramel Crunchcake 1/4 cup fat-free whipped topping, thawed from frozen Dash cinnamon 2 full-sized caramel-flavored rice cakes Instructions: In a small bowl, combine whipped topping with a dash of cinnamon. If you like, add more cinnamon, to taste. Stir and spoon mixture over one rice cake. Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy! ","[Chardonnay, Moscato, Riesling]" 52953,"Scaturchio's Pastiera 1 pound and 2 ounces whole wheat kernels Pinch of salt 4 1/2 cups water 1/2 stick butter 2.2 pounds (1 kilogram) ricotta cheese 5 cups sugar 10 eggs 7 ounces candied fruit 1 teaspoon vanilla Orange flower water, a few drops, for flavoring Pastry, recipe follows 3 cups all-purpose flour 1 cup sugar 3 eggs 2 sticks butter Instructions: Preheat oven to 400 degrees F. Put wheat kernels, butter and salt in a medium saucepan. Cover with water and bring to the boil. Simmer for 40 minutes. Let it rest overnight refrigerated. For the filling: Mix the ricotta and sugar thoroughly in a large bowl. Add eggs and candied fruit and continue mixing. Add vanilla and orange flower water and keep mixing. Add the wheat kernels and stir until everything is well incorporated. Pour into pie shell. Cut 6 strips from the remaining pastry and criss-cross them over the top. Bake for 1 hour, 20 minutes Pour the flour onto work surface in the form of a volcano. Make a hole in the top. Add sugar, eggs and butter and start to mix by kneading it from the outside in. Roll it out with a rolling pin until it's no more than 1/4-inch thick. Place in greased baking tin. Trim excess dough and cut into 6 even strips that will fit across the top of the pie. ","[Barolo, Barbaresco, Chianti, Rioja]" 52954,"Jambalaya 1 pound andouille sausage, sliced 1/2 inch thick 2 green bell peppers, chopped 2 stalks celery, sliced 1 bunch scallions, chopped 1 28-ounce can diced tomatoes 1 cup converted rice 1 1/2 cups low-sodium chicken broth 2 teaspoons Cajun seasoning 2 bay leaves 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper (optional) 1 pound large shrimp, peeled and deveined Chopped fresh parsley, for topping Instructions: Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker. Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley. ","[Chardonnay, Sauvignon Blanc, Merlot, Zinfandel]" 52955,"Easy Churros Vegetable oil, for deep-frying 2 1/4 cups pancake mix
Pinch allspice
2 teaspoons cinnamon
3/4 cup hot water 1/4 cup sugar
Chocolate syrup, for dipping, optional
Instructions: Fill a large, wide pot with about 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 365 degrees F on a deep-fry thermometer. Meanwhile, whisk together the pancake mix, allspice and 1/2 teaspoon of the cinnamon in a large bowl. Add the hot water and whisk until well combined. Spoon the dough into a pastry bag or resealable plastic bag fitted with a 1/2-inch star tip. Combine the sugar and the remaining 1 1/2 teaspoons cinnamon in a small bowl, then transfer to a sugar shaker (or use a small mesh strainer). When the oil has reached temperature, carefully pipe approximately 3-inch tubes of batter directly into the oil, working in batches if necessary and using a knife to cut the dough between churros. Fry, turning occasionally, until golden brown all over, about 3 minutes per batch. Drain the churros very briefly on a paper-towel-lined plate, then sprinkle with the cinnamon sugar. Serve immediately with chocolate sauce on the side for dipping if using. ","[Rioja, Tempranillo, Garnacha, Barbera]" 52956,"Gianduja Bars 4 brownies (about 2 by 3-inches) 1/4 cup nutella 1/4 cup chopped toasted hazelnuts 1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate) Instructions: Preheat the oven to 375 degrees F. Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 52957,"Polenta and Chicken Tartlets 1 pound instant polenta (about 2 1/2 cups) 1 cup cream 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups shredded store-bought roasted chicken 1/2 cup store-bought pesto 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup dried cranberries Instructions: For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes. For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine. To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52958,"Chickpea Mint Chocolate Chip Ice Cream 1 cup drained and rinsed canned chickpeas One 13.66-ounce can unsweetened coconut cream 1 cup pitted Medjool dates (about 10) 2 teaspoons vegan mint extract 1/4 teaspoon green vegan food coloring 1 cup vegan semisweet baking chips Vegan ice cream cones, for serving, optional Instructions: Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out). Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 52959,"Tomato-Basil Cream Cheese Spread 8 ounces cream cheese, at room temperature 1/4 cup sun-dried tomatoes in olive oil
2 tablespoons chopped fresh Thai basil (you can use fresh sweet basil if you do not have Thai available)
Kosher salt and freshly ground black pepper Toasted bagels, for serving Instructions: Put the cream cheese, sun-dried tomatoes and basil in a food processor. Process until smooth and the ingredients are evenly incorporated. Season to taste and pulse 3 times to mix evenly. Serve with toasted bagels. Can be made 1 day ahead. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52960,"Cheese and Rosemary Breadsticks 1/4 cup grated Parmesan 1/3 cup grated Gruyere 1 teaspoon chopped fresh rosemary leaves 1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury) Finely ground sea salt, optional Instructions: Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish. Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52961,"Parmesan Crisps 4 cups Parmesan cheese, coarsely grated Instructions: Preheat the oven to 350 degrees F. Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). Sprinkle the coarsely grated Parmesan cheese into a 5 inch diameter circle. Make sure there is just enough to cover the area thinly, don't over do it! Place in the oven and bake for approximately 8 minutes, or until golden brown. Remove the cheese pancakes from the sheet pan and quickly place them over a rolling pin to shape them and allow them to cool. Be extremely gentle with them...they are very brittle when cool. Repeat with remaining cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52962,"Peaches in Sauternes 6 to 8 very ripe yellow or white peaches 3 tablespoons sugar 1 (375-ml) bottle of good Sauternes 1 tablespoon Grand Marnier Instructions: Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins are loose. Remove the peaches with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them off the pit in wedges into a bowl. Stir in the sugar, Sauternes, and Grand Marnier. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold. ","[Sauternes, Riesling, Moscato, Vin Santo]" 52963,"Challah Crowns 4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading 2 tablespoons sugar (7/8 ounce) 2 1/4 teaspoons rapid rise yeast (1/4 ounce package) 1 cup warm water, about 110 degrees F 1/3 cup honey 2 whole large eggs 3 large egg yolks 1/4 cup extra-virgin olive oil 1 tablespoon kosher salt 1 tablespoon poppy seeds (optional) Instructions: Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.
Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52964,"Ginger Grapefruit Fizz Cocktail 1 Ruby Red grapefruit 1 tablespoon sugar
2 ounces vodka, such as Tito's
2 ounces ginger ale
Instructions: Preheat the broiler. Remove some of the grapefruit peel for a twist garnish, then cut the grapefruit in half. Place the grapefruit halves on a baking sheet flesh-side up and sprinkle the sugar evenly over the tops. Place under the broiler until the sugar is caramelized, about 6 minutes. Meanwhile, fill a highball glass with ice and add the vodka. Remove the toasty grapefruit and squeeze the juice into the glass. Top with the ginger ale and garnish with the grapefruit twist. ","[Riesling, Gewrztraminer, Moscato, Sauvignon Blanc]" 52965,"Maple Bacon Cheesecake 1 box vanilla wafers, such as Nilla 1 cup pecans
1/2 cup sugar
2 tablespoons ground cinnamon
1 stick butter, at room temperature 2 pounds cream cheese 1/2 cup sugar
1/2 cup sour cream
4 eggs plus 2 yolks
1/2 cup maple syrup
1 teaspoon maple extract
8 ounces bacon, cooked until crisp and roughly diced
8 ounces sour cream 1/4 cup sugar
1 cup maple syrup
1 tablespoon vanilla extract 4 tablespoons bacon fat
8 ounces bacon 1/2 cup maple syrup
1 teaspoon maple extract
1/2 teaspoon fresh cracked black pepper, plus more to season
Instructions: Preheat the oven to 350 degrees F. For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans. Bake for 5 minutes. For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg. Add the maple syrup and extract. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake. For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set. For the candied bacon garnish: Cook the bacon until crispy and place on a rack. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set. Garnish the cheesecake with the candied bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52966,"Luxurious Lasagne 1-ounce dried porcini mushrooms soaked in 1/2 cup boiling water 7 tablespoons unsalted butter and 2 tablespoons olive oil 4 tablespoons flour 1/2 cup strained reserved mushroom juices 2 cups heavy cream, brought to just under the boil Salt and freshly ground black pepper Nutmeg 2 tablespoons olive oil 1 pound mixed wild and domestic fresh mushrooms, stemmed and thinly sliced 1 clove garlic, minced 8 ounces prosciutto, cut into 1/2-inch strips 3/4 cup dry white wine 1 pound fresh pasta sheets 1 cup Parmesan, freshly grated Instructions: Drain soaked mushrooms and then mince. Reserve soaking liquid but strain it through a cheesecloth lined sieve. First make the cream sauce: Heat 4 tablespoons of the butter in a heavy stainless saucepan. When foaming subsides, add the flour and stir continuously with a wooden spoon. Cook for 2 minutes over low heat. Whisk in the reserved mushroom juices and heavy cream and whisk until smooth. Simmer 5 minutes or until velvety and season to taste with salt pepper and nutmeg. Reserve until later. Now make the filling: In a large skillet heat remaining 3 tablespoons of butter along with the olive oil. Add the fresh mushrooms and garlic and saute for 30 seconds. Add the minced soaked mushrooms, prosciutto and saute a moment. Add the wine and evaporate for a minute or two. Lower the heat and cook, covered until the mushrooms are tender and most of the liquid has been absorbed. Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil a few sheets at a time until 3/4 done. Drain and cool on clean cloths. To assemble: Preheat oven to 375 degrees. Butter a gratin dish. Cover with a layer of lasagne. Top with 1/4 of cream sauce, 1/4 of Parmesan and 1/3 of mushroom mix. Continue with pasta, sauce, cheese, mushrooms for 2 more layers, finishing with a sheet of pasta. Drizzle any liquid left in mushroom pan over the top. Bake for 20 minutes or until golden. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52967,"Spicy Calamari and Cucumber Salad with Spiced Yogurt Sauce 1/3 cup soy sauce 1/3 cup rice wine vinegar
1/4 cup honey
2 tablespoons chili paste (such as sambal)
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon grated peeled ginger (about one 2-inch piece)
Kosher salt, optional 1 pound frozen calamari, tubes and tentacles, thawed
8 ounces Persian cucumbers (about 2), sliced into 1/4-inch rounds 2 cups Greek yogurt 1 tablespoon chopped fresh cilantro, plus whole leaves, for garnish
1 teaspoon ground coriander
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon ground caraway seeds 1 teaspoon sumac
1/2 teaspoon smoked paprika
Kosher salt 1 tablespoon black sesame seeds, for garnish
Instructions: For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes. Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine. For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated. To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52968,"Ricotta and Walnut Ravioli with Arugula 1 1/2 cups toasted walnuts halves 3/4 cup ricotta Zest of 1 lemon Freshly ground pepper 1 stick unsalted butter 3 cloves garlic, minced 1 tablespoon fresh lemon juice 2 cups baby arugula 1/2 cup grated Parmesan 1 1/4 cups all-purpose flour, plus more for dusting 2 large egg yolks 1 1/2 tablespoons olive oil Kosher salt Instructions:

1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]

" 52969,"Na Cho Nachos (Lighter Nachos) 4 whole-wheat flour tortillas 1 can black beans, rinsed and drained 1 1/2 to 2 cups low-fat spicy pepper jack cheese, shredded 2 green onions, sliced on an angle 1 tomato, diced 1 teaspoon taco seasoning 1/2 cup nonfat Greek yogurt or light sour cream Guacamole (recipe follows) Juice of lime wedge Sprig of cilantro 1 avocado 1 garlic clove 1/2 jalapeno, seeded 1/4 onion 1/4 bunch cilantro leaves 1/2 lime, juiced Salt Instructions: Preheat oven to 350 degrees F. Cut each tortilla into 10 wedges. Spread wedges evenly on sheet pans and bake until nicely crisped, about 5-8 minutes. Set aside. Arrange chips on an ovenproof platter. Top the chips with black beans and jack cheese and place in the oven until cheese is completely melted, approximately 8 minutes.
Remove chips from oven and top with taco seasoning, tomatoes, green onion, guacamole and Greek yogurt or light sour cream.
Squeeze a wedge of lime over top and garnish with a sprig of cilantro. Place all ingredients for guacamole in a food processor. Process on high until smooth. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52970,"Ann's Roasted Potato Salad 11 tablespoons olive oil, divided 6 garlic cloves, chopped 1 teaspoon salt 1/2 teaspoon ground pepper Handful chopped fresh thyme and rosemary leaves 3 pounds russet potatoes, cut into large dice 2 tablespoons white vinegar 2 teaspoons Dijon mustard 1/4 cup chopped shallots 1 cup chopped basil leaves Instructions: Preheat oven to 375 degrees F.
Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52971,"Easy Peppermint Dessert 1 package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups) 1/2 cup butter or margarine, melted 1/2 gallon peppermint stick, party mint or mint chip ice cream, softened 1 container (12 oz) frozen whipped topping, thawed 1/2 cup butter or margarine 1 can (12 oz) evaporated milk 1 teaspoon vanilla 1/3 cup crushed peppermint candies or candy canes 4 oz unsweetened baking chocolate, chopped 2 cups sugar Instructions: In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan. In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours. Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce. Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies. To soften the ice cream, place it in the refrigerator for 30 minutes. Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 52972,"Muddled Lemonberryade 4 lemons, sliced 1/2 cup mint leaves 1 cup sugar 1 pint berries (strawberries and blackberries preferable) 1 quart water 1 quart club soda Instructions: Slice lemons and place in the bottom of the drink pitcher. Add 1/2 cup fresh mint and 1 cup sugar on top of lemons. With the wooden spoon mash the mixture for 1 minute. Add the berries and lightly mash. Add 1 quart water and refrigerate until chilled. To serve: Fill a tall glass with ice and fill 3/4 with lemon juice mixture, top with club soda and serve. ","[Prosecco, Sauvignon Blanc, Ros]" 52973,"Fruit Cobbler 2 apricots, stoned and sliced 1 pear, cored and thickly sliced 1 pint blackberries 1 pint blueberries 1 pint raspberries 1 stick rhubarb 5 tablespoons sugar A good glug balsamic vinegar 4 ounces butter, chilled 8 ounces (225 grams) self-rising flour 2 1/2 ounces (70 grams) sugar A large pinch salt 4 1/2 fluid ounces (130 milliliters) buttermilk A little sugar, for dusting Vanilla ice cream, as an accompaniment Instructions: Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish. Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 52974,"Roasted Balsamic Chicken With Horseradish Froth, Acorn Squash With Pumpkin Seeds, Brown Rice Nonstick cooking spray 8 boneless, skinless chicken breast halves Salt and freshly ground black pepper 1/3 cup balsamic vinegar 2 tablespoons Dijon mustard 2 acorn squash, halved and seeded 1/2 cup raw pumpkin seeds 4 cups instant brown rice 1 cup milk 1/2 teaspoon garlic powder 1/2 cup sour cream 2 tablespoons prepared horseradish 2 Russet potatoes, peeled and cut into wedges Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken. Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash. Arrange potatoes on the baking sheet with the chicken or the baking sheet with the squash (or a third baking sheet--wherever they fit!) and spray with cooking spray. Season potatoes with salt and black pepper. Roast chicken, squash and potatoes for 25 minutes, until chicken is cooked through and squash and potatoes are tender, shaking the pan with the pumpkin seeds occasionally to prevent burning. Cook rice according to package directions. In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy. Serve half of the chicken with horseradish foam spooned over top (reserve remaining chicken for another meal). Serve squash with pumpkin seeds sprinkled over top. Serve half of the rice with this meal and reserve the other half for another meal. Reserve potatoes for another meal. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 52975,"Crab and Avocado Salad Kosher salt 1/2 pound haricots verts or green beans, halved 2/3 cup low-fat plain yogurt 3 tablespoons low-fat mayonnaise 1 to 2 tablespoons fresh lemon juice 1/2 cup chopped fresh chives 1/4 cup chopped fresh basil 3 anchovy fillets, chopped Freshly ground pepper 1/2 pound lump or claw crabmeat 1 Hass avocado, halved, pitted and diced 3 romaine hearts, chopped 1 1/2 cups whole-wheat croutons 1 pint cherry tomatoes, halved Instructions: Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking. Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper. Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl. Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52976,"Three-Ingredient Negroni Ice Pops 3 cups pink grapefruit juice 1/3 cup Campari
1/3 cup sweet vermouth
Instructions: In a large mixing bowl, combine the grapefruit juice, Campari and vermouth. Divide the mixture among 10 ice-pop molds, filling each to the rim. Freeze until solid, about 4 hours. ","[Prosecco, Moscato, Pinot Grigio]" 52977,"Rice Pudding 5 cups whole milk 3/4 cup short-grain white rice (if unable to locate, try medium-grain white rice in the Spanish foods section of store) 1/8 teaspoon salt 1/4 cup granulated white sugar 1/4 cup vanilla extract 3/4 cup golden seedless raisins pre-soaked in warm water 2 egg yolks 1 cup heavy cream 2 tablespoons butter Ground cinnamon, optional Instructions: In a medium, heavy-bottomed saucepan, add milk, rice and salt. Cook the rice at a low simmer until the rice is tender, do not boil. Once you achieve \simmer,\ the rice should take around 20 to 30 minutes to be ready, depending on your cooker. Taste the rice to make sure it is tender. Remember to keep stirring so the rice doesn't stick to the bottom. Once the mixture has cooked, remove from heat and add sugar, vanilla, raisins and egg yolks. Keep stirring to incorporate all of the flavors, then let it sit for about 10 minutes. The sugar and vanilla will infuse very quickly, giving a flowery aroma. Add the heavy cream and butter, mixing them well together in the saucepan. Spoon into ramekins or individual serving bowls. Rice pudding can be served warm, room temperature or chilled. This particular recipe benefits from setting overnight in the refrigerator. Sprinkle with cinnamon, if desired. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 52978,"Cinnamon Buns 1 cup water 3 cups bread flour 5 tablespoons unsalted butter, cut into pieces and softened at room temperature 1/4 cup powdered milk 5 teaspoons sugar 1 ounce fresh yeast (or 2 1/4-ounce packets dry yeast) 1 3/4 teaspoons salt 3/4 cup light brown sugar, packed 4 tablespoons unsalted butter, softened at room temperature 2 tablespoons honey 2 tablespoons light corn syrup 1 teaspoon cinnamon 1 tablespoon water 1/2 cup sugar 2 teaspoons cinnamon 4 tablespoons unsalted butter, melted 1 1/2 cups powdered sugar 1/4 cup milk Instructions: Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes. To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again. Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night. Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth. Add the water and mix until smooth, adding more water as needed to make the mixture spreadable. Bun Finish: Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup. In a small bowl, mix the sugar and cinnamon. On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Using your hands, firmly roll up the dough like a jellyroll. Transfer to a sheet pan and refrigerate 30 minutes. Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place one slice (on its cut side) in each muffin cup. Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours. (Or, cover and let rise in the refrigerator overnight.) Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Meanwhile, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan. Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool. Meanwhile mix together the powdered sugar and milk to make a glaze. With a spoon drizzle the glaze over the top of the buns. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52979,"Baked Brie with Almonds and Mango Half 17.5-ounce package frozen puff pastry, thawed One 8-ounce wheel Brie cheese 1/4 cup mango chutney
1/4 cup golden raisins
5 tablespoons toasted slivered almonds
1 large egg
1 teaspoon fresh thyme leaves
French baguette, sliced, for serving Sliced apples, for serving Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the puff pastry sheet on a lightly floured work surface and roll into a 10-inch square. Place the Brie wheel in center of the pastry. Spread the chutney over the Brie; sprinkle with the raisins and almonds. Fold the dough up and over the cheese and fillings, pleating the dough to enclose like a packet or purse. Trim the dough, if needed. Flip the packet over and place on the prepared baking sheet. Whisk together the egg and 1 teaspoon water; brush the Brie packet with the egg mixture. Bake until golden, about 20 minutes. Remove from the oven and sprinkle with the thyme. Cool for about 3 minutes. Serve with sliced apples and baguettes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 52980,"Turkey and White Bean Chili 1/2 pound dried navy beans, picked over Sour cream, for serving 2 tablespoons olive oil Grated Cheddar or Monterey Jack cheese, for serving 2 cups chopped yellow onion Chopped green onions, for serving 2 tablespoons minced jalapeno 2 tablespoons minced garlic 2 1/2 pounds ground turkey 2 tablespoons Emeril's Southwest Essence, recipe follows 1 2/3 tablespoons chili powder 2 teaspoons kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano, crumbled 1 bay leaf 3 tablespoons cornmeal 3 cups low-sodium chicken broth 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
2 (4-ounce) cans diced green chiles, undrained 1 tablespoon finely chopped fresh cilantro stems 1/4 cup heavy cream 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon ground coriander 2 tablespoons chili powder 1 teaspoon cayenne pepper 2 teaspoons ground cumin 2 tablespoons paprika 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano 1 teaspoon black pepper Instructions: In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander. In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste. Combine all ingredients thoroughly. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 52981,"Meat and Potato Scramble 2 tablespoons butter 8 ounces breakfast sausage
4 slices bacon, cut into small pieces
1/2 onion, diced
1 leftover baked small russet potato, diced
Kosher salt and freshly ground black pepper 1/4 cup half-and-half
6 large eggs
1/2 cup small-cubed Cheddar 4 green onions, sliced
Instructions: Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes. Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined. Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52982,"Mushroom Crepes 2 large eggs 3/4 cup whole milk 1 1/2 ounces unsalted butter, melted and cooled 1/4 teaspoon kosher salt 4 1/2 ounces all-purpose flour 1/4 cup fresh herbs (parsley, tarragon or chives), finely chopped 8 ounces shiitake mushrooms, thinly sliced 8 ounces cremini mushrooms, thinly sliced 3 tablespoons unsalted butter 1 medium onion, diced 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup whole milk 1 tablespoon chopped tarragon 1 tablespoon chopped chives 2 ounces provolone, shredded Nonstick cooking spray or very cold butter, for the pan 1 1/2 ounces Parmesan, shredded Instructions: For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour. For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside. Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes. Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute. Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet pan. Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds. Place the crepes in the oven on the cooling rack setup and cover with parchment until all the crepes are ready. Remove the crepes from the oven and turn broiler on high. Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52983,"Spiced Chicken with Apples 4 skinless, boneless chicken breasts (about 6 ounces each) 1/2 teaspoon ground allspice 1/4 teaspoon turmeric Kosher salt and freshly ground black pepper 2 tablespoons plus 2 teaspoons extra-virgin olive oil 2 Gala apples, cut into wedges 1 red onion, sliced Juice of 1 lemon 1/2 cup low-sodium chicken broth 2 cloves garlic, minced 1 bunch Swiss chard, chopped (stems and leaves separated) Instructions: Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside.
Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.
Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52984,"Mehlsuppe and Butterosti 3 ounces hot clarified butter 1 cup flour, sifted 1/4 pound bacon rind cut, into tiny pieces 2 ounces celery, finely diced 2 ounces carrot, finely diced 2 ounces leek, finely diced 7 1/2 cups chicken stock 1/2 cup dry red wine Freshly ground salt Freshly ground pepper 1/4 teaspoon freshly grated nutmeg 1 pound potatoes, peeled 1/4 cup butter Freshly ground salt Freshly ground pepper Instructions: \THE MEHLSUPPE\ Into a saucepan, pour the hot clarified butter and add the flour. Beat the two together with a wooden spoon (or spurtle) and return the pan to high heat to cook the flour. Continue to stir and the mixture will gradually deepen in color without actually burning the flour. In another pan fry the bacon rind on high heat until the fat oozes out. Add the mirepoix (finely chopped vegetables) and cook for 3 minutes. Add this to the flour mixture and saute them all together. Pour in 2 cups of chicken stock and whisk together briskly. Add red wine to deepen the color and the flavor of the soup. Bring it to a boil and add another 2 cups of chicken stock. Boil and continue to add the stock as it thickens. Reduce heat and simmer for 1 1/2 hours stirring often. Add salt and pepper to taste. A grating of nutmeg also improves the flavor. \THE BUTTEROSTI\ Parboil the potatoes in salted water for 5 minutes. Drain thoroughly and cool. Grate them lengthwise onto a plate making the \strands\ as long as possible. Melt the butter in an omelet pan over high heat. Add the potatoes and season generously with salt and pepper. With a spoon, disturb the potatoes by chopping them so that they get evenly cooked. When the underside is cooked, flip over like an omelet and keep tossing (the more the better!) Constantly add more butter to prevent the potatoes from drying out. This should now look like a beautifully browned omelet pancake. Carefully slide it from the pan to a serving platter and serve at once. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 52985,"Asian Chicken Thighs with Broccolini 8 skin-on, bone-in chicken thighs (about 6 ounces each) 2 teaspoons toasted sesame oil 1/4 teaspoon five-spice powder Kosher salt and freshly ground pepper 1/4 cup hoisin sauce 1 tablespoon packed light or dark brown sugar 3 cloves garlic 2 small bunches broccolini 1 bunch baby carrots, greens trimmed 1 tablespoon vegetable oil 2 teaspoons toasted sesame seeds 1 scallion, thinly sliced Instructions: Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes. Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise. Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds. Divide the chicken among plates; top with the scallion. Serve with the vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52986,"Seashore Cheesecake 1/3 cup packed light brown sugar 14 full sheets graham crackers
6 tablespoons unsalted butter, melted
1 1/4 cups heavy cream
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/4 cup sour cream
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup blue drink, such as Kool-Aid (see Cook's Note)
One .25-ounce package powdered gelatin
1 teaspoon white nonpareils
7 teddy bear crackers, such as Teddy Grahams
3 gummy peach rings
1 flat taffy candy strip, such as Airheads
Two 2-inch pieces colorful candy tape
Colorful blue and green candies, as needed
1 candy starfish
1 candy beach ball
Instructions: Combine the brown sugar and graham crackers in a food processor and process until finely ground. Remove 1/3 cup and set aside. Add the butter to the remaining mixture and pulse until well combined. Press into an even layer in the bottom of a 9-inch springform pan and place in the freezer. Beat the cream in a medium bowl with an electric mixer until stiff peaks form; set aside. Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer until smooth, about 4 minutes. Add the sour cream, lemon juice, vanilla and salt and beat until well combined. Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.
Spoon the cream cheese mixture into the pan on top of the crust. Smooth the top with a metal offset spatula and, using the back of a spoon, press some of the mixture up to create a wave that is about 1 inch tall and 3 inches long in the middle of one side of the cake. Cover loosely with plastic wrap and refrigerate for 24 hours to fully set.
An hour before you are ready to serve the cake, put 1/2 cup of the blue drink in a heatproof measuring cup and sprinkle the gelatin over to let it bloom. Bring the remaining blue drink to a boil either in the microwave or on the stove, then stir it into the measuring cup until clear. Let cool completely to room temperature, about 30 minutes.
Gently press the nonpareils into the top of the wave. Pour half of the blue mixture into the pan and return to the refrigerator until set, about 10 minutes. Fill with the remaining blue mixture. Chill until set, about 10 minutes more.
Sprinkle the remaining graham cracker crumb mixture over a section of the blue to create a beach. Place one teddy bear cracker in each gummy peach ring and place them on the blue section. Cut a piece from the flat taffy candy strip, shape into a surfboard and cut a slit in the middle. Put a teddy bear into the slit so it is standing up and place at the base of the wave. Use the remaining piece of taffy to create a pool float and put a teddy bear on it nearby. Lay the candy tape pieces on the beach as towels and place one teddy bear on each. Insert a paper drink umbrella near them. Decorate the seashore with the blue and green candy (as sea glass), gummy starfish and beach ball. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52987,"Uncooked Cranberry and Orange Relish 1 bag (12 ounces) whole fresh cranberries, well washed and patted dry 1 thin skinned, seedless oranges, well washed and dried 1 cup sugar Instructions: Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 52988,"Summer Berry Cobbler 1 pint blueberries 1 pint raspberries 1 pint blackberries 1 pint strawberries, hulled and sliced in half 1/2 cup granulated sugar, plus more, for dusting Pinch cinnamon 2 tablespoons cornstarch 1/2 lemon, juiced 1 recipe Blueberry Scone Dough, recipe follows Melted butter 2 cups unbleached flour, plus more for rolling berries 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar 1/4 cup unsalted butter, chilled and cut in chunks 3/4 cup buttermilk or cream 1 egg 1 pint fresh blueberries Instructions: Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling. Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 52989,"Palmiers 1/2 cup sugar 2 teaspoons ground cinnamon Zest of 1 orange 1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed Instructions: Preheat the oven to 400 degrees F. Combine the sugar, cinnamon, and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry. Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick. Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes. Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown. Remove from the oven, and cool on a rack before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 52990,"Kabocha Squash Mascarpone Cheesecake 1/2 medium kabocha squash Extra virgin olive oil
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 cups mascarpone cheese
1/2 cup packed light brown sugar
1 teaspoon vanilla
3/4 cup sweetened condensed milk
4 large eggs
2 tablespoons bourbon
2 cups gingersnap cookie crumbs 1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
Pinch kosher salt
6 tablespoons unsalted butter, melted
Instructions: For the squash filling: Preheat the oven to 350 degrees F. Scoop out the seeds and guts from the squash. Cut the squash into thirds and rub each section with olive oil. Place the oiled sections on a baking sheet and transfer to the oven. Bake the squash for 1 hour, rotating the tray and turning over the squash about halfway through the cooking time. When done, the squash should be fork tender\u2014a fork should slide in and out easily. Let the squash cool. While the squash is roasting, prepare the crust: In a large bowl combine the gingersnap crumbs, brown sugar, cinnamon, salt, and melted butter. Stir well to combine. Press the crust onto the bottom and sides of a 9-inch springform pan. Reserve in the fridge. When the squash is cool enough to handle, remove and discard the skin and puree the flesh in the food processor until smooth. Add the cinnamon, allspice, nutmeg, and ginger and pulse to combine. In a large mixing bowl combine the mascarpone, brown sugar, and vanilla and beat with a hand mixer until combined. Beat in the squash mixture along with the condensed milk. Beat in the eggs 1 at a time until combined and whisk in the bourbon. Pour the batter into the prepared crust and bake for 55 to 60 minutes or until set in the middle, rotating the pan halfway during the baking time. If the top of the cheesecake starts to brown, tent it with aluminum foil. Remove the cheesecake from the oven and let cool completely before serving. This will be good today\u2014and even better tomorrow. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52991,"Sepia Amb Trempo (Squid with Summer Salad) 1 1/2 pounds squid, cleaned and cut into rings Generous 1 pound tomatoes, cut into pieces 2 bell peppers (red or green), cut into pieces 2 onions, coarsely chopped 2 tablespoon red wine vinegar Salt and pepper 1/2 cup olive oil 1 clove garlic, finely chopped Instructions: Cut the squid into small pieces. Place the tomatoes, bell peppers, and onions in a bowl. Stir together the vinegar, salt, pepper and 4 tablespoons of the olive oil to make a dressing. Pour this over the salad ingredients, and turn them until thoroughly coated. Heat the remaining oil in a skillet. Fry the squid and garlic until golden. Scatter them over the salad while still hot. Mix carefully and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52992,"Dhal 1/2 pound yellow split peas Salt, to taste 1/2 teaspoon saffron powder 4 tablespoons corn oil 2 garlic cloves 1 teaspoon cumin seeds Instructions: Add split peas to 6 cups boiling water, salt and saffron powder. Boil for 1/2 hour, or until soft. Using an immersion blender, puree peas. In a saucepan add oil, garlic, and cumin and fry until it is dark brown. Then pour oil in Dhal. Let sit for a few minutes. ","[Riesling, Chenin Blanc, Vermentino, Garnacha]" 52993,"Eggs Motulenos with Plantains in Tomato Salsa 1 large plantain banana, sliced into 1/4-inch rounds 2 ounces butter 8 eggs 4 corn tortillas 4 slices ham 8 ounces tomato salsa, recipe follows 4 ounces sour cream 1 cup green peas, cooked 1 cup grated queso fresca (fresh cheese) Salt 4 tomatoes, chopped 1/2 onion, chopped 3 Serrano chiles 1 tablespoon chopped coriander seeds 1 tablespoon chopped cilantro leaves Salt and pepper Instructions: In a large saute pan, fry the plantains in butter until golden brown. Drain on paper towels. Fry the eggs to desired degree of doneness in butter. In another saute pan, fry the corn tortillas in butter. Set aside. Layer tortilla with ham, eggs, and the salsa. Top with sour cream, peas, and fresh cheese. Garnish with the plantain. Combine all the ingredients and boil for 20 minutes and then chop in blender and add salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 52994,"Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes 2 tablespoons butter, at room temperature 1 cup breadcrumbs, plus more for coating ramekins 4 ounces sun-dried tomatoes 1 cup warm water 2 eggs 3 tablespoons olive oil 1 yellow onion, diced 2 cloves garlic, minced 1 pound mix of portobello and cremini mushrooms, trimmed and finely chopped in a food processor Kosher salt and freshly ground pepper 4 ounces Cheddar, grated 8 ounces baby spinach leaves, for serving Instructions:

1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins and lightly coat with breadcrumbs.
2. Soak the sun-dried tomatoes in the water until soft. Remove the tomatoes and coarsely chop. In a large bowl, whisk together the eggs and soaking water, and add the breadcrumbs. Set aside.
3. Heat a large skillet over medium-high heat, add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 10 minutes. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated, about 15 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.
4. Add the breadcrumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins. Place on a baking sheet and bake for 30 minutes. Let cool slightly, then run a knife around the edges of the ramekins.
5. Toss the spinach in a hot skillet just until wilted and divide among 4 serving plates. Invert the meatloaf onto the spinach. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52995,"Lentil and Tomato Soup 1/4 cup/ 50 ml extra-virgin olive oil 2 cloves garlic, chopped 1 bunch fresh flat-leaf parsley, leaves picked and chopped 1 (15-ounce/441 ml) can peeled plum tomatoes 2 fresh cl peppers, chopped 1 (19-ounce/540 ml) can lentils, drained and rinsed Salt and freshly ground black pepper Water, optional Instructions: In a saucepan, heat olive oil. Add garlic, parsley and cl peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened. ","[Rioja, Barbera, Tempranillo, Garnacha]" 52996,"Grace Potter's Grilled Cheddar, Apple, Red Onion and Pepper Jelly Sandwiches Olive oil as needed (2 Tbsp) 1 small red onion, very thinly sliced 1 small apple, very thinly sliced White truffle oil as needed (2 tsp) 4 thick slices hearty whole-grain bread Slices of Cabot? 50% Reduced Fat Cheddar Slices of Cabot? Vintage Choice Cheddar Red pepper jelly as needed (2 tsp) Mixed salad greens (not included in analysis) Instructions: 1.Lightly coat large skillet with olive oil and place over medium-high heat. 2.Add single layer of onion slices to skillet and cook briefly until slightly softened and lightly seared on one side; remove to plate. Add apple slices to skillet and cook until softened and lightly seared on one side as well; remove to plate. 3.Reduce heat to low. Add generous amount of additional olive oil and drizzle of white truffle oil to skillet. Add four bread slices and let cook until lightly toasted on underside. 4.Spread each bread slice lightly with red pepper jelly. Top two of bread slices with reduced fat cheddar slices. Cover skillet with lid or foil just until cheese is melted. 5.Add vintage cheddar slices. Top with some of seared apples, adding a few raw apple slices for crunch as well if desired. Top with seared red onions. Drizzle with additional white truffle oil. 6.Invert uncovered bread slices on top to make two sandwiches. Cover skillet and let cook for several minutes, just until vintage cheddar is melted. Serve each on bed of greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 52997,"Corn Pudding 1 tablespoon olive oil 2 cups finely diced onions 1 tablespoons peeled and finely chopped ginger 1 large shallot, diced 1 tablespoon thinly sliced garlic 8 cups whole kernel corn 1/4 teaspoon grated fresh nutmeg 1 teaspoon salt 1 cup white wine 2 cups milk 1 1/2 cups heavy cream 1/2 teaspoon cracked black pepper Instructions: In a large saucepan over high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots. Once the onions go past sweating and turn from translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine. Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5 minutes. Remove from heat and puree in a food processor. If there is not time to let the mixture cool, only fill the food processor halfway. Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp. Taste for salt and season if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52998,"Sesame Shrimp Fried Rice with Cabbage 1 tablespoon canola oil 4 scallions, white and green parts, thinly sliced 1 tablespoon peeled, grated fresh ginger 1 pound peeled, cleaned small shrimp 5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces 1 tablespoon toasted sesame oil 4 cups very cold cooked brown rice 3 tablespoons low-sodium soy sauce 2 tablespoons sesame seeds Instructions: Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl. Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52999,"Pumpkin-Cheesecake Pie with Cranberry Glaze 4 ounces cream cheese, at room temperature 3 tablespoons sugar 1 teaspoon fresh lemon juice 1/8 teaspoon pure vanilla extract 1/3 cup cold heavy cream 1 store-bought pumpkin pie 1/2 cup canned jellied cranberry sauce 2 tablespoons water 1 teaspoon cornstarch Instructions: Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours. Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53000,"Marshmallow Fondant 5 ounces mini marshmallows (2 2/3 cups) 8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading Vegetable shortening, for kneading Instructions: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes. Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 53001,"Bay Shrimp and Avocado Salad 8 ounces fresh bay shrimp 1 cup shredded carrots, rinsed and drained 1/2 cup frozen petite peas, thawed 1/2 cup frozen cut corn kernels, thawed 4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette) Salt and pepper 1 ripe avocado, halved and pitted Instructions: Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53002,"Texas Dog 8 kosher beef hot dogs 8 good quality hot dog buns, split 3/4 through 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 5 cloves garlic, coarsely chopped 3 cups canned plum tomatoes and juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 3 tablespoons Dijon mustard 3 tablespoons dark brown sugar 2 tablespoon honey 1/4 cup molasses 3 tablespoons ancho chili powder 3 tablespoons pasilla chili powder 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it) Salt Freshly ground black pepper 3/4 cup mayonnaise 1/2 small white onion, grated 2 tablespoons sugar 1 teaspoon celery salt 3 tablespoons apple-cider vinegar Salt Freshly ground black pepper 1 head cabbage, cored, finely shredded 1 large carrot, finely shredded Sour dill pickles (not half sour), for serving Instructions: For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
For the BBQ sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
For the cole slaw:
Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 53003,"Crunchy Fudge Sandwiches 1 cup butterscotch morsels 1/2 cup peanut butter 4 cups RICE KRISPIES? cereal 1 package (6 oz.) semi-sweet chocolate morsels 1/2 cup powdered sugar 2 tablespoons butter or margarine, softened 1 tablespoon water Instructions: Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add KELLOGG'S? RICE KRISPIES? cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside. Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 53004,"Lemony Guacamole 2 avocados Juice of 1 lemon Sea salt 1/2 cup chopped fresh tomato 1/4 cup chopped red onion 12 cilantro leaves, coarsely chopped 8 small corn tortillas Instructions: Cut the avocadoes in half, remove pits, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Mix in the tomato, onion, and cilantro. Put a cast iron skillet over medium high heat. When the pan is hot, put in a corn tortilla and cook until the tortilla is heated through and softened, about 30 seconds per side. Spread some of the guacamole onto a heated tortilla, fold it in half, and eat immediately. Repeat with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53005,"Boozy Shrimp Ceviche Toast 1 pound U-16 raw, shelled and deveined shrimp, cut in half lengthwise 1 cup seeded and finely chopped tomatoes
1 cup seeded and finely chopped cucumbers
3/4 cup freshly squeezed lime juice
1/2 cup finely chopped red onions
2 tablespoons chopped fresh cilantro
1 serrano pepper, seeded and minced
Salt 1/2 cup vodka
4 slices quality Italian bread, toasted
Instructions: Mix the shrimp, tomatoes, cucumbers, lime juice, onions, cilantro and serranos in a large bowl. Let sit until the shrimp is opaque and \cooked\ through, at least 30 minutes and up to 2 hours. Stir in the vodka and let sit for another 10 minutes. Serve on the toast. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Ros]" 53006,"Chateau Potatoes 6 medium potatoes 2 tablespoons unsalted butter 1 tablespoon vegetable oil 1 tablespoon rosemary leaf, finely chopped 1/2 teaspoon salt and pepper Instructions: Peel potatoes with turning knife. Cut into 8 sided shapes. In rimmed baking sheet, heat butter, oil and rosemary in a preheated 425-degree oven until butter starts to sizzle. Dry potatoes and place in pan and stir to coat with butter mixture. Bake at 425 degrees stirring occasionally for 35 to 40 minutes until golden brown. Season to taste and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53007,"Warm Chocolate Gateaux Topped with Sour Cream Quenelle and Raspberry Sauce 1 cup all-purpose flour 1/2 cup granulated sugar Pinch salt 1 cup (2 sticks) butter, slightly softened 6 eggs 2 egg yolks 1 cup melted semisweet chocolate pieces 18 cherry kisses or cherry cordial cremes to be placed inside the chocolate cake 1 cup sour cream 1 lime, juiced 1 tablespoon Kirsch 1/2 cup confectioners' sugar 6 teaspoons raspberry sauce (the kind used for ice cream) 6 fresh raspberries 6 mint leaves Instructions: Preheat oven to 350 degrees F. Oil 6 individual cake tins (each about 4 1/2 inches in diameter) and dust with flour. In the large bowl of an electric mixer, combine flour sugar and salt, mixing evenly. Cream in butter at low speed, until evenly combined. Then add eggs and egg yolks and melted chocolate until well combined. Increase speed to high and beat for 2 minutes. Fill each cake tin half full then place 3 cherry kisses in the center of the surface of the poured batter. Then cover the kisses with the remaining batter to a level of 2/3's full. Bake until the surface of the cake springs back when touched, approximately 35 minutes. Make the topping while the cake is in the oven. Mix the sour cream, lime juice, and the Kirsch in a small mixing bowl. Sift in the confectioners' sugar gradually, mixing after each addition to keep smooth. Remove cake from oven and let cool in pans for 10 minutes. Then remove from pans to serving dish and top with sour cream/sugar topping mixture (spooned in a quenelle shape), a teaspoon of raspberry sauce, and a raspberry paired with a mint leaf. Serve warm. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 53008,"Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce 1/4 cup dried split yellow mung beans 12 ounces coconut milk 1/2 cup water 1 cup rice flour 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon turmeric 4 cloves garlic 3 ounces fresh ginger, peeled and thinly sliced (a 1 1/2 to 2-inch piece ginger root) 3 tablespoons chili paste (blended hot chili peppers, garlic, oil and salt) 1/2 cup chopped cilantro with stems 1 cup soy sauce Juice and pulp from 2 freshly squeezed limes 1/2 cup sugar Salt and freshly ground black pepper 10 leaves red leaf lettuce or green leaf lettuce 1 English cucumber, skin on, chopped 1 cup bean sprouts, trimmed of roots 1 cup mint leaves 1 cup Thai basil 1 cup cilantro leaves 1 cup rau ram leaves (Vietnamese cilantro) 1 cup chopped saw leaf herb (Ngo Gai, Thorny Coriander, or Tabasco parsley) 3 cups bean sprouts 1 cup cilantro leaves 1 bunch scallions, minced Instructions: Toast mung beans lightly in a pan. Transfer to a bowl and soak in water to soften.; For the cilantro lime dipping sauce: Add the garlic cloves, fresh ginger, chili paste, cilantro, soy sauce, lime juice and pulp, water, and sugar, 1 ingredient at a time through the feed opening of a running blender. Allow \sauce\ to rest for 10 minutes before tasting and adjusting seasoning with salt and pepper, as needed. Pour into individual dipping bowls. Assemble the table salad by arranging the lettuce, cucumber, bean sprouts, mint, basil, cilantro, rau ram, and saw leaf herb in separate mounds on a serving platter. Prepare the filling for the crepes by tossing the bean sprouts, cilantro leaves, and scallions together. To cook the crepes, drain the mung beans and combine in a blender with coconut milk, water, rice flour, sugar, salt, and turmeric. Puree until smooth, and then strain into a small pitcher. Heat a crepe pan with a small amount of oil, and pour a thin layer of batter into the hot pan. When the crepe is cooked though and the down side is crisp, add the filling (bean sprouts, cilantro and scallions), fold the crepe in half and transfer to a serving plate. Serve crepes with table salad and dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 53009,"Loin of Beef with Watercress Puree 1 1/4-pound piece beef top loin 3 tablespoons olive oil 1 tablespoon butter 7 ounces wild mushrooms (try chanterelles, cepes, oyster mushrooms, or cremini) 2 fat cloves garlic, minced 2 teaspoons chopped fresh parsley Sea salt and freshly ground black pepper 10 ounces watercress leaves (about 3 cups) 4 ounces spinach leaves (about 1 cup) 1/4-1 cup heavy cream Instructions: First, make the sauce. Put a pan of salted water on to boil. Push in all the watercress and boil for 5 minutes. Add the spinach and cook for another minute or so until wilted. Drain in a colander. Press with the back of a ladle to extract as much moisture as possible. Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally. Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity. You will eventually get a sauce with a texture like silk. It will be so smooth, you will not need to pass it through a sieve. If you want a pouring sauce, add the remaining cream. Check the seasoning, and pour into a small saucepan for reheating. Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil. Heat a heavy, non-stick frying pan until you can feel a good heat rising. Lay in your steaks-they should give a good hiss as they hit the hot pan. Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes. Slip the butter into the pan at this stage and season the second side. Remove the steaks from the pan and leave to rest while you cook the mushrooms. Saute the mushrooms with the garlic in the remaining oil. Season and mix with the parsley. Reheat the watercress puree. Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms. If your watercress puree is firm, shape it into quenelles. If it is a sauce, spoon some over the steaks and pass the rest separately. Serve whatever accompaniment you like to eat steak with. Fries are great, or why not try slices of really fresh baguette? ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 53010,"Devil's Food Cake 4 cups cake flour 2 teaspoons baking soda 3/4 teaspoon sea salt 1 cup cocoa, European style 1 cup warm water 1 cup buttermilk 1 cup cool water 3 teaspoons vanilla 2 sticks unsalted butter, softened 2 cups white sugar 1 1/2 cups light brown sugar 4 whole eggs, room temperature 1/2 cup bittersweet Scharffen Berger chocolate, finely grated Chocolate Cream Filling, recipe follows Thick and Rich Chocolate Glaze, recipe follows 6 cups heavy cream, cold 20 ounces bittersweet chocolate, chopped coarsely 2 sticks unsalted butter 4 cups heavy cream 4 sticks unsalted butter 35 ounces bittersweet chocolate, chopped Instructions: Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit inside a 16-inch round cake pan and place inside. Grease the bottom and sides of the pan with butter. Dust with flour and tap out any excess. Set aside. Sift the flour, baking soda and salt into a bowl. Set aside. Combine the cocoa and the warm water in a medium sized bowl, whisk until smooth. In another medium sized bowl whisk the buttermilk, water and vanilla, set aside. Add the softened butter to the bowl of a standard mixer. Add the white sugar and the light brown sugar, beat with the paddle until very light in color and texture, about 3 minutes. Scrape the sides of the bowl with a spatula. Break 4 eggs into a small bowl. On low speed, add 1 egg at a time to the bowl. Add the additional eggs only after each is well combined. Scrape the bowl with a spatula. Raise the speed to medium, beat 1-minute until light and fluffy. Add the cocoa mixture, beat on low speed until just combined. Add the flour mixture and the buttermilk mixture alternately: 3 additions of flour, 2 of the buttermilk. I do this visually, a little more than 1 cup of flour, then about 1 cup of the buttermilk mixture, then repeating. Remember to scrape the sides of the bowl with a spatula after each addition. The batter will be smooth. Gently fold in the grated chocolate. Pour the batter into the prepared pan. Bake in the center of the oven until done, about 45 minutes. Do not over bake, the cake will fall firm in the center. Cool. Turn the cake over onto your work surface. Peel off the parchment paper. Cut the cake in half horizontally with a serrated knife. Fill the cake with Chocolate Cream Filling. Top the cake with Thick and Rich Chocolate Glaze. Warm the heavy cream in a heavy stainless pot. Add the chopped chocolate and butter. Stir over low heat until the chocolate is almost melted. Take off the heat, and stir until smooth. Cool, then refrigerate until cold. Whip until light and fluffy. Place the bottom layer of the devil's food cake on a cardboard cake circle. Top with the cream filling. Place the other cake layer on top. Press down gently with your hands. Finish the cake with the Thick and Rich Chocolate Glaze. Warm with heavy cream, in a heavy stainless pot until warm. Add the chopped chocolate and the butter. Stir over low heat until the chocolate is almost melted. Take off the heat and stir until smooth. Cool slightly. Whisk and pour over the filled cake when it has slightly thickened. Smooth with a spatula. For a perfect finish, refrigerate the cake with one coat of glaze on top. When cold and set, add another portion of glaze and smooth nicely with a spatula. Make sure that the second coat of glaze has not hardened. If so, reheat only for a few seconds to the desired consistency. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 53011,"I.C. Halibut with Almond Brown Butter Sauce 10 tablespoons (141 grams) unsalted butter 2 to 3 lemons, halved
4 (5- to 6-ounce) skin-on halibut fillets, 1- to 1 1/2-inches thick, thawed if frozen (see Chef\u2019s Note)
2 1/4 teaspoons kosher salt
1/2 cup (88 grams) raw almonds, finely chopped
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons (7 grams) finely chopped fresh parsley
Instructions: Assemble your immersion circulator, setting the water to 140 degrees F (60 degrees C). If you like a slightly softer, less steak-y texture for your fish, try going with 135 degrees F (57 degrees C). Melt the butter in a 2-quart saucepan over medium-low heat, 3 to 5 minutes. Continue to cook, stirring frequently with a rubber spatula, until the butter solids turn light brown, about 5 minutes. Remove from the heat. Measure out 2 tablespoons of the browned butter, place in a small bowl, and cool to room temperature. Leave the remaining butter in the saucepan until you\u2019re ready to make the sauce. Thinly slice one of the lemon halves into 8 slices. Juice three more lemon halves, which should produce 1/4 cup juice. If you\u2019re shy on juice, juice another half. Strain the juice and set aside for the sauce. Pat the fish dry with paper towels and season with 2 teaspoons of the salt. Divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Place 2 lemon slices on the skin side of each fillet and add 1 tablespoon of the browned butter to each bag, being careful to work butter between the fillets to prevent sticking. Seal the bags using a vacuum sealer set to \u201cgentle\u201d or \u201cmoist.\u201d Transfer to the water bath. If using zip-top bags, let the bags sink into the water so that the air will be squeezed out via displacement. When the mouth of the bag is almost at the water line, carefully seal the bags. Cook the halibut in the water bath for 20 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.) Return the remaining butter to medium-low heat and add the almonds. Cook until the butter foams and the foam turns brown, 3 to 5 minutes. Remove from the heat and gradually stir in the lemon juice; the butter will bubble dramatically. Stir in the remaining 1/4 teaspoon salt, cover, and set the butter sauce aside for serving. When the halibut is finished, remove it from the water bath. Cut the bags open with scissors, then very carefully remove the fish to a paper towel-lined sheet pan and pat dry with additional paper towels. (The dryer the better.) Brush the skin side lightly with some of the oil. Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the oil and swirl the pan to coat. When the oil starts to smoke, add two of the halibut fillets, skin-side down, and brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or \u201cfish turner\u201d and cook on the second side until golden brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Drizzle the almond and butter sauce over the top of the fish. Garnish with the parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53012,"Tasty Chicken Nuggets for Kids 1/3 cup of a seasoning or flavoring your kids love; ketchup barbecue sauce, soy or steak sauce Salt and freshly ground black pepper 1/2 pound skinless boneless, chicken breasts or chicken \tenders,cut into 1/2 inch cubes or very thin strips 2 tablespoons unsalted butter 1/2 cup dried bread crumbs Instructions: Transfer the seasoning or flavoring of choice in a shallow dish and season with salt and pepper. Marinate the chicken in the mixture for as long as possible. Heat the butter in a medium skillet, over medium high heat. Dip the chicken in bread crumbs and saute slowly on all sides until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53013,"Dried Tomato-Potato Salad 1 pound Frieda's Baby Red or Baby White potatoes, quartered and cooked according to package directions One 3-ounce package Frieda's Dried Tomatoes, reconstituted according to package directions 1 Fred's Leek, trimmed and thinly sliced (white part only) 1/3 cup plain yogurt or light sour cream 2 tablespoons milk 2 tablespoons fresh basil, chopped, or 2 teaspoons dried basil, crushed 1 tablespoon fresh dill, chopped, or 1 teaspoon dill weed 1 clove garlic, minced 1/4 teaspoon pepper Dash salt, if desired Instructions: In a large bowl, place potatoes. Sliver dried tomatoes and reserve 1/2 cup of the tomatoes for the dressing. Add slivered tomatoes to potatoes with leeks and toss gently. For dressing, in a food processor or blender, place reserved tomatoes, yogurt or sour cream, milk, basil, dill, garlic, pepper and salt, if desired. Cover and process until smooth. Spoon onto salad and toss gently to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53014,"Veal Baci 1 cup all-purpose flour 1 cup grated Parmesan 1/3 cup grated Pecorino Romano 3 eggs, lightly beaten 2 1/4 pounds veal, cut into pieces and pounded thin 1/4 cup vegetable oil 1 shallot, diced 1 tablespoon sweet cream butter Salt and freshly ground black pepper 3 lemons, juiced 1 sprig fresh parsley leaves, chopped 1/4 cup white wine Instructions: Place flour and cheeses in a large flat dish. Put the eggs in a bowl large enough to dip the veal. Lightly flour the veal, then dip in eggs and flour mixture. With the tip of a chef's knife poke about 10 holes in each piece of veal. In a 12-inch saute pan, heat the oil (reserving a little). Add the veal and cook until lightly brown on both sides, approximately 1 minute per side. Remove the veal and place on a flat dish lined with paper towels. Reserve. In a separate 12-inch saute pan add remaining oil and heat. When oil is warm add shallots and saute for 5 seconds. Over a medium flame add butter, salt, pepper, lemon juice, parsley and white wine. Put veal in sauce and cook for 2 minutes. Remove veal and reduce sauce in pan. When reduced by 1/2, spoon sauce over veal and enjoy! ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 53015,"Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes 4 bone-in pork chops, about 1 1/2 inches thick 2 quarts water 1/4 cup sugar 1/4 cup kosher salt 4 fresh thyme sprigs 10 cloves 6 allspice berries 8 slices (about 3 ounces) prosciutto 4 slices (about 3 ounces) fontina 1/2 cup chicken stock 4 tablespoons unsalted butter, chilled 4 sprigs flat-leaf parsley, for garnish 1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches Extra-virgin olive oil Kosher salt and freshly ground black pepper Grilled Polenta Squares, recipe follows 8 cups water 1 teaspoon kosher salt 2 cups polenta/yellow cornmeal 1/4 cup heavy cream 2 tablespoons unsalted butter, room temperature 1 cup grated Parmigiano-Reggiano Fresh cracked black pepper Extra-virgin olive oil Instructions: Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes. Preheat oven to 425 degrees F. Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm. Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve. Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown. ","[Chardonnay, Barolo, Tempranillo, Pinot Noir]

" 53016,"Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives 1 pound pasta noodles such as: penne 1 teaspoon extra-virgin olive oil 6 medium garlic cloves, thinly sliced 2 tablespoons capers rinsed, roughly chopped 2 anchovies, finely minced 1/2 cup pitted black olives such as kalamata, roughly chopped 1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped 1/2 cup loosely packed, roughly chopped parsley or basil leaves 1 can rinsed and drained, white albacore tuna 1 teaspoon salt Cracked black pepper Instructions: Cook pasta in large pot of rapidly boiling water until al dente or done to your liking. Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53017,"Cherry and Hazelnut Coffee Cake 1 stick softened unsalted butter, plus extra for the pan 1 cup all-purpose flour, plus extra for the pan 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon fine salt 1/2 cup granulated sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/2 cup well-shaken buttermilk 1/2 cup dried cherries 1/4 cup blanched and peeled hazelnuts, roughly chopped 2 tablespoons turbinado sugar Instructions:

1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 53018,"Prosecco Blush 1/4 cup chilled sparkling grapefruit juice or pink grapefruit juice 1/3 cup chilled Prosecco 1 2-inch long strip of grapefruit zest for garnish Instructions: Pour grapefruit soda in a champagne flute and top with Prosecco. Garnish with zest. ",[Prosecco] 53019,"World Famous Mama Maria's Bootlegger Pizza 2 packages cake or dry yeast 2 tablespoons sugar 2 cups lukewarm water 3 1/2 to 4 cups all-purpose flour 1 teaspoon salt 1/2 cup olive oil 4 cups ground pear tomatoes 1/2 cup ground onions 1 tablespoon finely chopped garlic 1 tablespoon dried oregano 1 tablespoon sugar 1 rablespoon salt 1/4 teaspoon pepper 1/2 pound mozzarella, grated 1/2 pound Jack cheese, grated Instructions: Dough: Sprinkle the yeast and sugar in the lukewarm water, let sit until yeast bubbles up (approximately 5 minutes). Add 3 1/2 cups of the flour and salt. Mix the dough and knead until smooth. Add more flour, if needed. Make into a ball. Put into a bowl, cover and let dough rise and double in volume, about 45 minutes. Pizza Sauce: Mix all ingredients together in a bowl. Put aside until pizza dough is ready. Cheese Topping: Toss cheeses together. Preheat the oven to 450 degrees F. Once dough is risen, cut into 2 pieces and roll out to desired sizes. Top with sauce, cheese and your favorite toppings. Bake for 20 minutes, until crust is a golden brown. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 53020,"Braised Chard with Dried Cranberries 1 cup low-sodium chicken broth 1/2 cup dried cranberries 1/4 cup extra-virgin olive oil 1 large red onion, sliced 2 large bunches red Swiss chard, stems cut into 1-inch pieces, leaves cut into 2-inch pieces 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper Instructions: Warm the chicken broth in a small saucepan. Remove from the heat and add the dried cranberries; set aside to plump. Meanwhile, heat 3 tablespoons olive oil in a large pot over medium heat. Add the red onion and chard stems and cook, stirring, until the stems are just tender, 10 to 12 minutes. Add the nutmeg, 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and dried cranberries. Add the chard leaves, pressing them down to fit, if needed. Cover and simmer until the leaves just start to wilt, 1 to 2 minutes. Uncover and increase the heat to medium high. Cook until the leaves are just tender, 3 to 5 minutes. Season with salt. Transfer the chard mixture to a serving bowl with tongs, leaving the liquid in the pot. Stir the remaining 1 tablespoon olive oil into the liquid and increase the heat to high. Bring to a boil and cook until the liquid is syrupy, about 2 minutes. Pour over the chard. ","[Brunello di Montalcino, Barolo, Rioja, Syrah]" 53021,"Crispy Tofu With Vegetables 1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles Kosher salt and freshly ground pepper 2 tablespoons cornstarch
Grated zest of 1 lemon 2 tablespoons vegetable oil 4 scallions, chopped, white and green parts separated 4 scallions, chopped, white and green parts separated
1 2-inch piece ginger, peeled and thinly sliced
1 8-ounce package sliced mixed mushrooms 3 cups sliced carrots 3/4 pound sugar snap peas, trimmed 3 cups frozen brown rice (or prepared brown rice) Instructions: Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53022,"Sauteed Mussels with Beer and Lemongrass 1 tablespoon olive oil 12 mussels, cleaned
1/4 cup minced red bell pepper 1 teaspoon minced garlic
1 teaspoon chopped lemongrass
1 teaspoon minced shallots
1/2 cup IPA beer
1/2 cup heavy cream
1/4 cup fresh English peas
1/4 cup finely chopped basil
1 teaspoon lemon juice
1 teaspoon crab base
1/2 teaspoon hot sauce, such as Tabasco
Crusty French bread, for serving, optional Instructions: Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute. Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 53023,"French Meringue Buttercream 10 egg whites 15 ounces sugar 2 1/2 pounds unsalted butter, at room temperature Instructions: Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a \sparrow's beak\ on the end of the whip. Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty. Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53024,"White Bean Salad 1 red bell pepper 1 (15-ounce) jar stewed cannellini beans, drained 2 large heads Belgian endive (red or green or a combination), trimmed and thinly sliced 1 lemon, zested and juiced 2 tablespoons garlic-flavored olive oil Kosher salt and freshly ground black pepper Instructions: Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice. Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing. Serve as a yummy chopped salad or as a dip with more endive leaves. Enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53025,"Sparkling Poinsettia 1 piece crystallized ginger, halved 1 teaspoon pomegranate seeds 2 dashes Peychaud's bitters 1/2 ounce ginger liqueur (such as Domaine de Canton) 1 ounce pomegranate juice 5 ounces cold sparkling wine Instructions: Put 1 piece crystallized ginger and the pomegranate seeds in a champagne flute. Top with the bitters. Pour in the ginger liqueur and pomegranate juice. Top with the sparkling wine and garnish with the remaining crystallized ginger. ","[Prosecco, Cava, Brut Ros]" 53026,"Monster Veggie Burgers 1 cup loosely packed baby kale leaves 1 cup loosely packed Italian parsley leaves 1/2 cup frozen peas, thawed 2 scallions, roughly chopped 2 cloves garlic, crushed 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper One 15.5-ounce can chickpeas, rinsed and drained 1 large egg 1/2 cup panko 1/2 cup grated Parmesan 3 tablespoons vegetable oil 1 ripe avocado, halved and pitted 2 teaspoons fresh lemon or lime juice Kosher salt 4 pretzel buns, split and lightly toasted 4 small red cabbage leaves Handful baby kale 2 red baby bell peppers 12 cornichons 1 slice yellow Cheddar or American cheese 4 large or jumbo pitted black olives, halved crosswise 8 frilly toothpicks with red frills Instructions: For the burgers: Combine the kale, parsley, peas, scallions, garlic, oregano, 1 teaspoon salt and several grinds pepper in a food processor. Process until a paste forms and is almost smooth. Add the chickpeas and eggs and pulse until the chickpeas are mostly ground but still a little chunky. Remove to a medium bowl and stir in the panko and Parmesan to make a smooth mixture that holds together. Form into 4 patties, each about 1/2 inch thick, and put on a plate. Refrigerate until firm, 30 minutes to 1 hour. Heat a large nonstick skillet over medium heat and add the oil. Add the patties and cook until the bottoms are crisp and golden, 3 to 4 minutes, then flip and crisp the second side, another 3 to 4 minutes. Remove to a paper towel-lined plate and season lightly with salt. For the assembly: Assemble the burgers while the patties are still hot. Mash the avocado in a small bowl with the lemon juice and 1/2 teaspoon salt. Spread on the bottom buns. Put a cabbage leaf (cut to fit if needed) curved up towards the back of each bun and fit a few kale leaves in the curve. Top each with a veggie patty to prop up the kale and cabbage (these can be monster feathers, fur or even the collar of a cape, depending on your monster\u2019s specific vibe). Close with the top buns. Cut long spiky fangs from the baby bell peppers and stick onto the burgers (the avocado mash will act as glue). Use a toothpick to burrow 2 small holes on each top bun for the horns/ears then 1 more hole toward the front of the bun for the nose. Gently push a cornichon into each hole. Use a very small round cutter to cut out 8 rounds from the cheese. Stick 2 rounds onto each bun for eyes, securing with the frilly toothpicks. Spear the olive halves, cut-side in, onto the toothpicks for eyeballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 53027,"Edible Cereal Treat Bowls for Ice Cream Sundaes Nonstick cooking spray, for the bowls and your hands 2 tablespoons unsalted butter 2 cups mini marshmallows 3 cups rainbow puffed rice cereal Your favorite ice cream, for serving Your favorite toppings, such as sprinkles, whipped cream, hot fudge and maraschino cherries, for serving Instructions: Spray the insides of the larger bowls from 2 sets of nesting small cereal bowls with nonstick cooking spray. In a large pot over medium heat, melt the butter. Add the marshmallows and stir until completely melted. Stir in the cereal and coat thoroughly in the marshmallows. Transfer the cereal mixture to a large bowl to cool slightly until you can handle it. The mixture should still be warm. Spray your hands with cooking spray and work the cereal treat into the prepared cereal bowls. Spray the bottoms of the 2 smaller bowls and press into the cereal treat mixture to form bowls. Allow the cereal treats to cool to room temperature and harden. Once cooled, unmold the bowls, add your favorite ice cream and toppings and enjoy! ","[Riesling, Moscato, Prosecco, Vinho Verde]" 53028,"Vesan 1 cup sugar 1 teaspoon ground cardamom 3/4 cup butter 2 cups chickpea flour 1/2 cup chopped pistachios Instructions: Butter an 8-inch by 8-inch baking pan. Put the sugar, 2 cups water, and cardamom into a saucepan, and bring to a boil. Boil until thick syrup forms a thread when pinched between thumb and forefinger, about 15 minutes. Let the mixture cool slightly. Melt the butter in a large skillet and add the chickpea flour. Cook over medium-low heat until it turns a deep golden brown, about 8 minutes. Stir this mixture into the syrup along with half the pistachios and press into the baking pan. Sprinkle the top with the rest of the pistachios and let set for about 1 hour. Cut into squares and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53029,"Shepherd's Pie 2 medium russet potatoes (about 1 1/2 pounds), peeled and quartered 2 medium turnips (about 1 1/4 pounds), peeled and quartered Kosher salt 4 tablespoons unsalted butter 1/2 cup whole milk 1/4 cup grated parmesan cheese 2 tablespoons chopped fresh chives Freshly ground pepper 4 strips thick-cut applewood-smoked bacon, diced 2 pounds ground beef chuck 1 small onion, finely chopped 2 carrots, finely chopped 2 stalks celery, finely chopped 4 ounces cremini mushrooms, finely chopped (about 2 cups) 2 teaspoons chopped fresh thyme 3 tablespoons tomato paste 2 tablespoons all-purpose flour 1 3/4 cups low-sodium chicken broth 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley Instructions: Prepare the topping: Put the potatoes and turnips in a large pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 25 minutes; drain, reserving the pot. Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes.Drain all but 1 tablespoon of the fat; add the beef to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the onion, carrots and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until incorporated, about 3 minutes. Stir the flour into the vegetables until incorporated, about 2 minutes. Add the broth, Worcestershire sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley. Preheat the oven to 375 degrees F. Finish the topping: Combine the butter and milk in the reserved pot and cook over medium heat until the butter is melted. Return the potatoes and turnips to the pot and mash with a potato masher or wooden spoon until smooth. Stir in the parmesan and chives and season with salt and pepper. Transfer the filling to a 2 1/2-quart baking dish and cover with the topping, spreading evenly. Bake until the topping is golden, about 35 minutes. Let rest 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53030,"Herby Green Jam 6 to 8 ounces hearty greens, such as kale, Swiss chard and collards, wilted is fine (4 to 5 cups) 2 to 4 ounces tender herbs, such as parsley, cilantro, basil and tarragon, wilted is fine (2 to 3 cups) 2 cloves garlic 1/4 cup plus 1 tablespoon extra-virgin olive oil 4 kalamata olives, pitted and finely chopped 1 teaspoon capers, drained and finely chopped, optional Large pinch brown or granulated sugar, plus more to taste Pinch crushed red pepper flakes Kosher salt 1 teaspoon fresh lemon juice or white wine vinegar Instructions: Remove the stems from the greens and herbs. Roughly chop or tear the leaves. Set a steamer basket in a large saucepan filled with 2 inches of water. Bring to a boil and add the greens, herbs and garlic. Cover, reduce the heat to a simmer and cook until all greens and the garlic are tender, about 10 minutes. (Tougher greens like collards may take 5 minutes more.) Remove from the heat and let the mixture stand until cool enough to handle (it's OK to let it cool all the way too). Chop finely (including the garlic); you're looking to make a rough paste.
Heat 1/4 cup of the olive oil in a medium pot over medium heat. Add the olives and capers if using and cook, stirring, until fragrant, about 1 minute. Add the chopped greens mixture, sugar, red pepper flakes and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the greens have cooked down and dried out some, about 4 minutes. Stir in the remaining 1 tablespoon olive oil and the lemon juice. Adjust the seasoning with more salt and sugar if needed.
Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53031,"The Best Sloppy Joes 2 tablespoons unsalted butter 1 medium onion, diced
1 green bell pepper, diced
1 clove garlic, minced
1 pound lean ground beef
12 ounces (1 1/3 cup) tomato sauce
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon red wine vinegar
1 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
6 hamburger buns, toasted
Instructions: Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes. Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 53032,"Swiss Meringue Buttercream 9 large egg whites, room temperature 1 1/2 cups sugar 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool Optional flavoring: extracts, melted chocolate, liqueurs, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee Instructions: Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes. Beat in small pieces of the cool but soft butter on low speed. The mixture may \curdle\ before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53033,"Vegetable Shawarma 2 tablespoons DIY Pumpkin Spice Blend, recipe follows 2 teaspoons chili powder 2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 2 1/2 teaspoons garlic powder Kosher salt and freshly ground black pepper 1/2 cup plus 1 tablespoon extra-virgin olive oil
1 extra-large celery root (about 4 pounds) 1 medium butternut squash (about 3 pounds) 2 large Yukon gold potatoes (about 1 pound) 1 large red onion (about 9 ounces) 1 small preserved lemon, finely chopped 1 1/2 cups full-fat plain Greek yogurt 1/4 cup fresh flat leaf parsley leaves, roughly chopped
1 large head romaine or 2 small romaine hearts, thinly sliced 2 large Roma tomatoes, thinly sliced
8 large pita pockets, warm 1/4 cup ground cinnamon 2 tablespoons ground ginger 1 tablespoon ground cardamom 1 tablespoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cloves Instructions: Whisk together the pumpkin spice blend, chili powder, dried oregano, cumin, 2 teaspoons garlic powder, 2 teaspoons salt and 1 1/2 teaspoons black pepper in a large bowl. Heat 1/2 cup of the olive oil in a small saucepan over medium heat until it starts to shimmer, 2 to 4 minutes. Pour the hot oil over the spices, then whisk to combine. Set aside to cool slightly. Peel the celery root, then cut off both ends so that they are flat. Cut the celery root in half crosswise. Cut one half of the celery root into 3/4-inch chunks and leave the remaining second half whole. Put all the celery root into the oil and spice mixture.
Cut the butternut squash into 2 pieces where the long neck and squat bottom meet. Peel both pieces, then use a spoon to remove the seeds from the bottom part of the squash and cut into 3/4-inch chunks. Use a mandoline to slice the neck into fifteen 1/8-inch-thick round discs. Cut any remaining butternut squash into 3/4-inch cubes. Add to the bowl of oil and spices. Cut 1 inch from the smaller ends of the potatoes, then cut them into cubes. Use a mandoline to slice the remaining Yukon gold potatoes into fifteen 1/8-inch-thick discs, then cube any remaining potatoes. Place the potatoes into the spice mixture. Using the mandoline, slice the red onion into fifteen 1/8-inch-thick rounds. Put the onion rounds into a separate plastic storage container (try to keep the rounds as intact as possible). Use your hands to toss the vegetables in the oil and spices until everything is completely coated. Cover with plastic wrap and place in the refrigerator along with the onions for 2 hours or up to overnight.
Meanwhile, combine the preserved lemon, Greek yogurt, parsley, remaining 1/2 teaspoon garlic powder, remaining tablespoon olive oil, 1 tablespoon water and a large pinch of black pepper in a medium bowl. Whisk to combine, then season with additional salt if needed. Refrigerate until ready to serve. Move an oven rack to the very bottom position and remove all other racks from the oven. Preheat to 375 degrees F.
Remove the marinated vegetables and onions from the refrigerator. Use a slotted spoon to transfer the vegetables to a large baking sheet (leaving any extra marinade behind in the bowl). Put the celery root half in the center of a medium roasting pan (the smaller end should be on the bottom). Insert the wooden skewer deeply into the center of the celery root, pointed-side-up.
Layer 1 butternut squash disc and 1 potato disc on the skewer. Lightly coat 1 onion round in the remaining marinade and layer it on top of the potato disc. Continue layering in this manner until all veggie discs and onion rounds have been used, and being careful to keep the vegetables as centered as possible on the celery root. Use your hands to lightly press down on the fully assembled shawarma so that the vegetables are compact. Use a pair of kitchen shears to trim the wooden skewer, leaving only 1 inch at the top.
Scatter the remaining vegetables around the celery root base, then bake, stirring the loose vegetables around the pan a couple of times during the cooking, until the vegetables are golden brown and tender and you can insert a cake tester or thin wooden skewer into the center of the vegetables without any resistance, 1 hour 15 minutes to 1 hour 30 minutes.
Allow to rest for 10 minutes. Use a sharp knife to thinly shave the vegetable shawarma and serve with the Greek yogurt sauce, lettuce, tomatoes and warm pitas.
Special equipment: a mandolin; an extra-thick 12-inch wooden skewer Combine cinnamon, ginger, cardamom, nutmeg, allspice and cloves in a bowl and mix well. Store in an airtight container for up to 3 months. ","[Syrah, Grenache, Tempranillo, Barbera]" 53034,"Classic Greek Salad 1 small red onion, halved and thinly sliced Kosher salt 1/4 cup red wine vinegar Grated zest and juice of 1 lemon 1 teaspoon honey 1 teaspoon dried oregano Freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 12 to 14 small vine-ripened tomatoes, quartered 1 cup kalamata olives, halved and pitted 5 Persian cucumbers 1 4-ounce block Greek feta cheese, packed in brine Fresh oregano leaves, for topping (optional) Instructions: Soak the red onion in a bowl of heavily salted ice water, 15 minutes. Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 53035,"Sunny's Easy Apfelkuchen 1/4 cup fresh lemon juice 5 Granny Smith apples, peeled, cored and sliced into 1/8-inch wedges
One 15.25-ounce box white cake mix 1 1/4 cups apple cider
1/3 cup sour cream
3 large eggs, whisked Nonstick cooking spray, for the pan 2 1/2 cups packed light brown sugar 1 cup all-purpose flour
1 teaspoon cinnamon sugar, plus more for dusting 2 sticks (1 cup) salted butter, frozen for 20 minutes Sunny's Bourbon Whipped Cream, recipe follows 1 cup heavy cream 1 tablespoon bourbon
1 tablespoon granulated sugar
Instructions: Preheat the oven to 325 degrees F. For the apples: Add the lemon juice and 2 cups of water to a large bowl and stir. Add the apple wedges. Set aside. For the batter: Add the cake mix to a large bowl. Whisk together the cider, sour cream and eggs in a separate bowl. Add the wet ingredients to the cake mix and stir until combined. For the streusel: Add the brown sugar, flour and cinnamon sugar to a large bowl. Stir to combine. Using a box grater, shred the chilled butter into the bowl. Use a pastry cutter or fork to mix and toss the mixture until crumbly. Place back in the refrigerator if needed while preparing to bake. To assemble: Spray the bottoms and sides of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper on the bottom and spray again. Pour half of the cake batter in the pan. Sprinkle the top with half of the streusel mixture, then add half of the apple slices in a circular fanning pattern. Repeat the layers and dust the top with cinnamon sugar. Bake until a wooden skewer inserted in the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Cool on a rack for 30 minutes before releasing the spring form. For serving: Serve the cake slices with Sunny's Bourbon Whipped Cream. In a large bowl, whisk the heavy cream until light and soft. Add the bourbon and granulated sugar and continue to whisk until soft, lazy peaks form when the whisk is removed from the bowl. Refrigerate and serve cold. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]

" 53036,"Cheesy Muffin Pizzas One 4-ounce chicken breast cut into 1/4-inch cubes
1 cup (4 ounces) coarsely grated whole-milk mozzarella 2/3 cup chopped baby spinach
1/2 cup (4 ounces) mascarpone 1/3 cup finely grated Parmesan (about 1 ounce)
1/3 cup purchased tomato-basil sauce
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice (about 1/2 a small lemon)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick vegetable oil spray
All-purpose flour, for dusting
1 pound ball fresh pizza dough
Instructions: In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper. Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray. Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling. Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53037,"cl Crab 2 cups hot water 1 (1-inch) piece fresh ginger, peeled and sliced 1 (1 1/2 by 1 1/2-inch) chunk Rock sugar or 2 to 3 tablespoons soft brown sugar 9 ounces water 5 tablespoons tomato ketchup 2 tablespoons light soy sauce 1 tablespoon sugar 2 teaspoons cornstarch 4 tablespoons groundnut oil 6 large cloves garlic, finely chopped 2 tablespoons freshly grated ginger 3 medium red chiles, seeded and finely sliced 1 pound freshly cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters 5 ounces water 1 tablespoon fresh lime juice 11 ounces fine egg noodles or dried yellow Shi wheat flour noodles*, cooked, drained and drizzled with a little sesame oil to prevent sticking 1/2 teaspoon dried cl flakes 1 tablespoon light soy sauce 2 spring onions, sliced lengthwise, divided Handful fresh cilantro leaves and stalks, roughly chopped, divided Instructions: For the juice:
Heat the water in a small pan and add the ginger pieces. Bring to the boil, add the rock sugar, and let the juice simmer over low heat for 5 minutes, before serving. For the sauce:
Add the water, ketchup, soy sauce, sugar, and cornstarch, to a bowl, and mix well. Set aside.
For the crab:
Heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger, chiles, and stir-fry for 30 seconds. Add the crab to the wok and stir-fry for an additional 1 to 2 minutes. Stir in the cl sauce, and cook for 1 minute, then add the water and lime juice. For the egg noodles:
Combine the noodles and the cl flakes and adjust their seasonings with the soy sauce. Toss the ingredients, and then stir in half of the spring onions and half of the chopped cilantro.
To serve, plate the crab with the egg noodles and top with the remaining spring onion slices and cilantro. Serve immediately with a shot glass of Ginger 'Juice.' ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 53038,"Dweji Bulgogi 1/4 cup gochujang (Korean red cl paste) 3 tablespoons sesame oil 2 tablespoons finely ground gochugaru (Korean red cl flakes) 1 tablespoon mirin 1 tablespoon soy sauce 1 tablespoon sugar 3 cloves garlic, grated 2 pounds pork belly, cut into 1/4-inch-thick slices Rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds, for serving Instructions: Combine the gochujang, sesame oil, gochugaru, mirin, soy sauce, sugar and garlic in a large bowl. Mix in the pork belly until coated on all sides. Let sit at room temperature for 30 minutes. Heat a large non-stick skillet over medium-high heat.
Drain the excess marinade from the pork. Cook the pork in batches, making sure not to overcrowd the pan, flipping once, until cooked through and nicely charred, 5 to 6 minutes. Discard excess oil and wipe the skillet dry to cook next batch.
Serve the pork with rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds.
","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 53039,"Ahi Tuna Parfait with Wasabi Tobiko Vinaigrette 4 ounces Ahi tuna, finely diced 2 dashes hot pepper sauce 1 tablespoon finely chopped chives 1 teaspoon olive oil Salt and black pepper to taste 4 ounces wasabi tobiko 2 ounces Osetra caviar 1 tablespoon unsweetened whipped cream, per serving Wasabi Tobiko Vinaigrette 1/2 tablespoon Dijon mustard 1/2 tablespoon rice wine vinegar 1/4 cup canola oil 1 tablespoon wasabi tobiko Salt and black pepper to taste Instructions: In a chilled bowl, mix tuna, hot pepper sauce, chives, olive oil, salt and pepper together. Using a PVC mold or empty can, build a parfait alternating layers with tuna and tobiko, then tuna and caviar. Top with whipped cream and garnish with chive points. Drizzle plate with vinaigrette. Mix all together. Should not be emulsified but a broken vinaigrette. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53040,"Easter Cupcakes with White Chocolate Frosting 2/3 cup white chocolate chips 2 teaspoons vegetable shortening 1 (8-ounce) package cream cheese, room temperature 2 tablespoons orange juice 1 teaspoon vanilla extract Pinch salt 2 cups confectioners' sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) butter, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 large egg 2 egg yolks 1/2 cup sour cream 1/2 orange, zested (about 1 teaspoon) 1/2 orange, juiced (about 1 1/2 tablespoons) Assorted toppings such as blueberries, candy-coated chocolate eggs, jelly beans, rainbow cereal puffs, licorice string, and chocolate-covered graham crackers Instructions: Preheat the oven to 350 degrees F. Line 3 (6-cup) muffin pans with cupcake liners. Frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla, and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes. Cover with plastic wrap and set aside. Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy. Add the egg and egg yolks, 1 at time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest, and juice until blended. Add the flour mixture on low speed, and beat until just blended. Fill each muffin cup 2/3 full with the batter. Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a rack. With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53041,"Golden Hash Browns 3 medium Yukon gold potatoes, scrubbed (about 1 pound) 2 scallions, chopped Pinch cayenne pepper Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil Instructions: Grate the potatoes on the large holes of a box grater into a large bowl and toss with the scallions, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the potato mixture and press into an even layer with a spatula. Cook, shaking the pan occasionally to prevent sticking, until the potatoes are crisp and brown on the bottom, about 10 minutes. Remove the skillet from the heat and put a flat plate over it. Carefully flip the skillet so the potatoes fall onto the plate in one piece. Return the skillet to medium heat and add the remaining 1 tablespoon oil, slide the potatoes back into the skillet, browned side-up. Continue cooking until browned and crisp, about 10 minutes more. Slide the hash browns out of the skillet onto a cutting board and cut into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53042,"Adobo Grilled Chicken Salad in a Tortilla Bowl 4 (10-inch) whole-wheat or multi-grain tortillas 2 tablespoons olive oil, plus more for drizzling 1/2 medium yellow onion, chopped 4 garlic cloves, minced Coarse salt and freshly ground black pepper 3 medium tomatoes, chopped 2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce 1/2 cup water 1 (15-ounce) can pinto beans, drained and rinsed 5 cups baby spinach leaves or mixed mesclun greens 4 ounces feta cheese, crumbled (1/2 cup) 4 Adobo Grilled Chicken Breasts, sliced, recipe follows 1/4 cup chopped fresh cilantro leaves Lime wedges, for serving 1 tablespoon lemon pepper 1 tablespoon garlic powder 1 tablespoon onion powder or flakes 1 tablespoon dried oregano 1 tablespoon dried parsley flakes 1 tablespoon achiote powder 1/2 tablespoon ground cumin 1 tablespoon salt 6 boneless skinless chicken breasts Nonstick cooking spray or oil Instructions: Preheat the oven to 400 degrees F. Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges. Delicioso Adobo Grilled Chicken Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks. Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts. Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes. Yield: about 1/2 cup adobo, 6 servings Prep Time: 5 minutes Cook Time: 20 minutes Ease of preparation: Easy ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 53043,"Spinach, Artichoke and Bacon Dip with Crispy Pitas 1 tablespoon vegetable oil 1 shallot, minced 3 garlic cloves, minced 1 (10-ounce) package frozen chopped spinach, thawed 1 (6-ounce) jar marinated artichoke hearts, roughly chopped 10 bacon strips, fried until crisp and crumbled 1 teaspoon lemon zest 2 cups sour cream 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Crispy Pitas, recipe follows 1 tablespoon kosher salt 1 tablespoon dried basil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 teaspoon celery salt 1/2 cup vegetable oil 8 pitas, cut into 12 wedges each Instructions: Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas. Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53044,"Onion Soup Gratin 4 tablespoons butter Salt 1 large leek, white part sliced Pepper 2 large Spanish onions, sliced 3/4 cup red wine 4 shallots, sliced 6 cups low sodium beef stock, warmed Pinch of sugar 1 teaspoon nutmeg 1/2 lb Swiss cheese, grated 4 slices sourdough bread Instructions: In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53045,"Corn and Thyme Soup 6 ears corn, shucked 1 sprig fresh thyme, plus 1 teaspoon leaves 2 tablespoons extra-virgin olive oil 1 sweet onion, chopped 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper Instructions: Cut the corn kernels off the cobs and set aside. Use the back of a chef's knife to scrape the juice from the cobs into a medium saucepan. Add the cobs to the saucepan along with the sprig of thyme and enough water to just cover the cobs. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes. Remove the cobs and thyme and then strain the corn broth into a medium bowl or large measuring cup. (You should have about 4 cups. Add water if you have less. If you have more than 4 cups, then return to the saucepan and simmer until reduced to that amount.) Heat the oil in the saucepan over medium heat. Add the onion, garlic, thyme leaves and a pinch each of salt and pepper. Cook, stirring occasionally until the onion is soft, 3 to 5 minutes. Add the reserved corn kernels and cook until the corn is just cooked through, 2 to 4 minutes. Stir in the corn broth and remove from the heat. Working in batches, puree the corn mixture in a blender until very smooth, 3 to 4 minutes per batch. Return all the soup to the saucepan and simmer until hot, about 5 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 53046,"Baked Maine Lobster on a Potato Gallette with Corn, Tomato and Dolce Salad 1 cup canola oil 1 bunch chives Pinch sea salt 4 tablespoons canola oil 2 large Yukon gold potatoes
3 tablespoons pink peppercorns
Salt
1/4 cup chives, chopped
One 2-pound Maine male lobster
1/3 cup chive oil, recipe above, plus 2 tablespoons 2 strips bacon Corn Tomato and Dolce Salad, recipe follows 1 tomato, chopped 1/4 cup dolce (seaweed) 2 tablespoons canola oil 1 garlic clove, sliced thin 3 strips bacon, chopped 2 leeks, roughly chopped 2 ears corn, sliced off cob Instructions: For the oil: In blender, puree chives with canola oil and sea salt until infused and there is a consistent color. For the lobster: Preheat oven to 400 degrees. In a large oven-safe saute pan, place oil and heat until smoking. Slice potatoes thinly (either with a mandoline or chef's knife) and layer in pan into a circle and season with pink peppercorn, salt and chives. Season outside of lobster with salt and pink pepper and chives and drizzle with chive oil place in pan on top of potatoes. Lay 2 strips of bacon on top of lobster. Place pan in oven for 15 minutes. After 15 minutes, remove lobster from shell and place on crisp potato on plate and add another tablespoon of chive oil. Plate with Corn Tomato and Dolce Salad. In separate saute pan, heat canola oil, garlic and bacon. Saute until bacon browns. Add leeks and sweat for 1 minute, then add corn. Saute for another minute. Add tomatoes and dolce and end of cooking and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53047,"Fried Bruschetta Olive oil Clove of peeled garlic 2 large slices of good quality bread 1/2 cup purred cooked cannelini beans Salt and freshly ground black pepper Chopped fresh fennel or slivers of roasted red peppers Instructions: Heat some olive oil in a skillet and fry the bread with the garlic. Spread the fried read with pureed beans, season with salt and pepper, drizzle on more olive oil and garnish with chopped fresh fennel or pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 53048,"Blueberry Ricotta Blintzes Blintzes: 1/2 cup all-purpose flour 1/4 cup skim milk 1/4 cup water 1 large egg 1 1/2 teaspoons Truvia? natural sweetener spoonable* 1/8 teaspoon salt 2 tablespoons unsalted butter, melted May substitute with 2 packets Truvia? natural sweetener Cheese Filling: 3/4 cup low fat ricotta cheese 2 ounces 1/3 less fat cream cheese 2 teaspoons Truvia? natural sweetener spoonable 3/4 teaspoon finely grated lemon zest May substitute with 2 1/2 packets Truvia? natural sweetener Blueberry Compote: 1 1/2 cups frozen blueberries 1 tablespoon Truvia? natural sweetener spoonable 1 tablespoon lemon juice 1/8 cup water *May substitute with 3 1/2 packets Truvia? natural sweetener Instructions:

1. For blintzes: Combine flour, milk, 1/4 cup water, egg, Truvia® natural sweetener, and salt in a blender until smooth. Scrape down the sides; add the 2 tablespoons melted butter and pulse to combined. Set aside for at least 30 minutes.
2. For filling: Beat the ricotta and cream cheese in a medium bowl with an electric mixer until combined. Add the egg, Truvia® natural sweetener and lemon zest and beat until smooth.
3. Heat an 8-inch nonstick skillet over medium heat until a drop of water bounces briefly on the surface before evaporating. Quickly pour 2 tablespoons of batter into the center of the pan and swirl to coat the bottom and make a thin pancake. Cook until the bottom is golden, about 1 minute. Transfer to parchment or wax paper to cool. Continue with the remaining batter, stacking blintzes as they cool.
4. Preheat the oven to 350 degrees F. Spoon 2 tablespoons cheese filling on the lower third of the lighter side of the blintz, fold the sides over the filling and then fold in the bottom, rolling up into a tight package. Place blintz, seam side down, on a baking sheet. Repeat with the remaining pancakes and filling. Bake until puffed and heated through, about 20 minutes.
5. Meanwhile, stir together 1 cup blueberries, 1/8 cup water and Truvia® natural sweetener in a medium saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until thickened and saucy, about 5 minutes. Stir in remaining 1/2 cup blueberries and lemon juice. Serve blintzes warm with the blueberry compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53049,"Broccoli with Infused Butter 4 cups broccoli florets washed 2 tablespoons butter 1/2 cup fresh-squeezed orange juice, about 2 large navel oranges Orange zest Instructions: Set up a steamer. Steam the broccoli florets for 3 to 5 minutes, until just slightly tender. In a separate small saucepan, heat the orange juice over medium-high heat. Reduce to 1/4 cup. Remove juice from heat and add butter, stirring to melt and combine thoroughly. Pour over the blanched broccoli and toss. Serve with the orange zest over the final served dish. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53050,"Stuffed Southwestern Sweet Potatoes 4 large sweet potatoes 4 tablespoons butter or margarine 1/4 teaspoon salt 1/2 cup chopped smoked chicken 1 teaspoon cayenne Instructions: Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven. Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops. In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 53051,"Zesty Rice Salad 1 tablespoon canola oil 1 tablespoon chopped garlic 1 1/2 cups long-grain white rice 2 1/4 cups water 1 tablespoon chili seasoning Salt and freshly ground black pepper 1/2 medium red onion, diced 1 yellow pepper, diced 1 (14.5-ounce) can red beans, drained and rinsed 1 tablespoon white vinegar 1 tablespoon freshly chopped cilantro leaves Instructions: Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool. In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 53052,"Il Branzino al Sale di Sofia 1 1/2 pound sea bass or red snapper 3 to 5 pounds Sicilian course salt or edible rock salt 1 sprig thyme Salt to taste 1 tablespoon extra virgin olive oil Instructions: Preheat oven 425 for 20 minutes. Clean entire fish, leaving head and tail intact. Place about 1 pound of salt on an oven tray or a heat-proof ceramic plate and place fish on top. Sprinkle fish with salt and place the thyme in the cavity. Cover the fish with the remaining salt. Bake for 15 minutes. With 2 spoons scrape salt from the fish. Fillet the fish, discarding the bones. Divide fish and place on 2 plates. Sprinkle with olive oil and serve with seasonal salad and vegetables. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 53053,"Meatless Favorites (Vegetable-Based Alternative to Ground Meat) 1/2 small onion, roughly chopped 1 small carrot, peeled and roughly chopped 1 clove garlic, roughly chopped
1 tsp. salt, divided 1/4 tsp. celery seed 2 Tbs. olive oil, divided 1 lb. cooked lentils 1/2 cup breadcrumbs 1/2 tsp. pepper 2 Tbs. cornstarch 1 Tbs. Worcestershire sauce 1/4 cup water 1 small jalapeno, seeded and chopped 2 Tbs. taco seasoning
Instructions: Rough-cut onion, carrot, garlic and place in the food processor. Add 1/2 teaspoon salt and celery seed and pulse until finely chopped. Add 1 tablespoon olive oil to a saute pan, add carrot mixture and cook till just tender, about 3 to 5 minutes.
Place lentils, breadcrumbs, 1/2 teaspoon salt, and pepper in a bowl. Add the cooked carrots over the top, and slightly mash together. Combine the cornstarch, Worcestershire and water; add to the lentil mixture. Mash together once again with a spoon or spatula. If making taco meat, add the jalapeno and taco seasoning.
Form burgers into patties, sliders or meatballs. Add 1 tablespoon olive oil to pan and cook burgers on medium-high heat until heated thoroughly and slightly crispy on the outside, about 5 minutes per side. Serve on a bun with your favorite toppings (lettuce, onion and tomato are on our version). ","[Syrah, Tempranillo, Barbera, Garnacha]" 53054,"Brown Butter Apple Crostata with Apple Cider Caramel Sauce 1 cup all-purpose flour 1 1/2 sticks cold unsalted butter, cut into pea-size pieces Pinch kosher salt 1/4 cup ice water 1 1/2 sticks unsalted butter 1 vanilla bean, split and insides scraped 1 cup sugar 3/4 cup all-purpose flour 3 eggs 3 tablespoons butter 1/2 cup golden raisins 2 tablespoons sugar 2 Granny Smith apples, peeled, cored and cut into eighths1/4 cup cognac or brandy All-purpose flour, for dusting
1 egg, beaten with 1 tablespoon water Cinnamon Mascarpone, for serving, recipe follows Apple Cider Caramel Sauce, for serving, recipe follows 1 cup mascarpone cheese 2 tablespoons sugar 2 teaspoons ground cinnamon 2 cups unfiltered apple cider Juice of 1/2 lemon 2 tablespoons heavy cream 8 tablespoons butter, cut into pats Instructions: For the crust: Combine the flour, butter and salt in a food processor, and pulse until the mixture looks like Parmesan. Drizzle in half the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove and form the dough into a disk, and then wrap in plastic and refrigerate at least 1 hour.
For the filling: Melt the butter in a small saucepan and add the vanilla bean. Cook until the butter starts to brown and begins to smell like hazelnuts, and then remove the vanilla bean pod and transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat on medium speed. Gradually add the flour. Once the flour has been incorporated, add the eggs one at a time.
For the apples: Melt the butter in a large saute pan over medium heat. Cook the raisins, sugar and apples until the apples begin to soften, 6 to7 minutes. Remove from the heat and pour in the brandy, then return to the fire and flambe, letting the alcohol burn off.
For assembly: Preheat the oven to 350 degrees F. Remove the dough from the fridge 15 minutes before using, allowing it to soften and come to room temperature. Dust a clean work surface with flour. Roll the dough 1/8-inch-thick and lay it into the tart molds with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pans and top with the apples. Fold the extra dough over the top of the apples, and then brush the dough with the egg wash. Bake until the tops are golden brown and slightly crispy, about 25 minutes. Cool.

Loosen the edges of the tart from the mold using a sharp paring knife. Gently remove the tart mold before plating. Serve with the Cinnamon Mascarpone and Apple Cider Caramel Sauce. Mix the mascarpone, sugar and cinnamon in a bowl until well incorporated. Refrigerate until ready to use. Cook the apple cider and lemon juice in a large heavy-bottomed saute pan over medium heat until reduced to a syrupy consistency, about 10 minutes. Stir in the heavy cream and bring back to a boil. Reduce the heat to low and whisk in the butter, 2 pats at a time, allowing the butter to melt before adding more. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 53055,"Mashed Potatoes 4 medium russet potatoes (about 2 pounds), scrubbed Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup unsalted butter 3/4 cup whole milk Freshly grated nutmeg, optional Instructions:

1. In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower heat to maintain a simmer and cook until fork tender, about 45 minutes. Drain potatoes and return to pan. Shake pan over medium heat to dry potatoes, about 1 minute.
2. Halve potatoes crosswise. Working in batches, press through a ricer, cut side down, into a bowl. Discard skins, and repeat with remaining potatoes. Immediately stir butter into warm potatoes. (Alternatively, peel and mash potatoes)
3. Heat milk in saucepan over medium-high heat until hot but not boiling; stir into potatoes. Season with salt and pepper to taste, and nutmeg, if desired. Serve immediately.
   ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 53056,"Cuban Sandwich Casserole 16 slices bread 8 thick slices Swiss cheese 12 slices baked ham 8 slices roast pork 3 dill pickles, sliced 6 eggs 3 cup milk 1/2 teaspoon salt and freshly ground black pepper 1/2 teaspoon dry mustard 1/2 cup butter 3 cup crushed corn flakes Instructions: One day ahead place 8 slices of bread (remove crust with electric knife) in bottom of a casserole with 4 slices of cheese, ham, pork, and the other 4 slices of cheese on top. Add sliced pickles. Top with remaining 8 slices bread. Beat eggs, milk, salt, pepper, and mustard powder together. Pour over sandwiches. Refrigerate covered overnight. Remove from refrigerator 1/2 hour before baking. Preheat oven to 350 degrees F. Mix cereal and melted butter. Spread over sandwiches. Bake for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 53057,"Kotopita 1 pound boneless chicken breast, cubed 1/2 cup extra-virgin olive oil 4 large garlic cloves, crushed and chopped 2 cups chopped onion
   1 teaspoon chopped dill 1 cup chopped celery 1 cup chopped carrots 1 teaspoon salt 1 teaspoon crushed black pepper 1 cup chicken stock 5 ounces Parmesan, grated 5 ounces feta cheese 2 cups milk 4 ounces butter 5 ounces all-purpose flour 5 ounces Parmesan, grated 1 egg Melted butter 1 package phyllo dough Instructions: Filling:
   In a medium pot, over medium heat, add the chicken and the olive oil. Stir in the garlic, onion, dill, celery, carrots, salt and pepper. Add the chicken stock and bring to a boil. Turn the heat down and let it simmer for 15 minutes.
   Sauce:
   In another medium pot bring the milk to a boil over low heat. At the same time, melt the butter in another pan. Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter. Be sure not to burn the butter! When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens, removing any lumps. Whisk in the Parmesan and the egg. Remove the sauce from the burner and let it cool for 10 minutes. Set aside and go back to the filling.
   The chicken mixture should be fully cooked by now. Strain the mixture to remove any liquid. Let it sit for 15 minutes. Mix the sauce into the chicken mixture. Add the Parmesan and feta cheese and mix well.
   Preheat oven to 350 degrees F.
   Butter an 8 by 8-inch baking dish. Layer 7 sheets of phyllo dough in the bottom of the dish making sure to lightly brush each 2 sheets with melted butter. Make sure to press the sheets against all sides of the baking dish. Fold the sheets in half, and evenly spread them with the filling. Put another 7 sheets of phyllo, prepared the same way on top of the filling, pressing the dough around the edges of the dish. Lightly brush melted butter on the top layer. Cut through the dough to make 4 squares. Make sure you cut through the bottom layer. Sprinkle a little water on top to keep it from drying out. Put the dish in the oven and bake it until golden brown, about 40 to 45 minutes. Remove the dish from the oven and let it cool for 20 minutes before serving. Most commonly served with salad, but it's a great dish with vegetables or by itself. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 53058,"Refrigerator Pie 1 cup heavy cream or half-and-half 2 eggs 2 pinches kosher salt Freshly grated nutmeg 1 frozen 9-inch pie crust Cooked spinach, cheddar cheese, cubed cooked ham Bacon, Sauteed leeks, and Gruyere cheese Cooked spinach, canned artichoke hearts, and Parmesan cheese Roasted chicken, goat cheese, and sun-dried tomatoes Blanched asparagus and smoked salmon Port Salut and Spam Instructions: In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine.
Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 53059,"Croque Madame 4 tablespoons butter, divided 1 rounded tablespoon all-purpose flour 1 cup milk Salt and pepper 1/8 teaspoon fresh grated nutmeg, eyeball it 2 teaspoons Dijon style mustard 2 slices white bread 2 large eggs 4 slices deli ham 4 slices deli Swiss cheese Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand Instructions: Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat. Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs. Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53060,"Copycat Snickerdoodle Cupcake Cookies 3 cups all-purpose flour (see Cook's Note) 3 tablespoons cornstarch 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 3/4 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 3 tablespoons granulated sugar 2 1/2 teaspoons ground cinnamon 5 ounces cream cheese, at room temperature 5 tablespoons unsalted butter, at room temperature 2 1/2 cups confectioners\u2019 sugar, sifted 1/2 teaspoon pure vanilla extract Pinch of kosher salt Instructions: For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment. Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside. Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated. For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies. Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick. Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets. For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners\u2019 sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip. Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53061,"Pickled Red Onions and Fresno Chiles 1 cup distilled white vinegar 1/4 cup lime juice
1/4 cup orange juice
1 tablespoon brown sugar
Kosher salt
2 Fresno chiles, thinly sliced
1 red onion, thinly sliced
Instructions: Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer. Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use. ","[Rioja, Tempranillo, Garnacha]" 53062,"Apple-Nut Smoothie 1 Gala or pink lady apple, cored and cut into chunks 1/4 cup nonfat plain yogurt 2 tablespoons roasted, salted peanuts 1 tablespoon honey 3/4 cup ice cubes Instructions: Put the apple, yogurt, peanuts, 2 tablespoons cold water and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and blend until completely smooth. Add 1 to 2 tablespoons more water if needed to adjust consistency. ","[Chardonnay, Riesling, Gewrztraminer]" 53063,"Split Whole Cumin Chicken 1 (4 to 6-pound) chicken 3 tablespoons olive oil 2 ounces honey 1 bunch freshly chopped cilantro leaves 1 quart buttermilk 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons paprika 4 tablespoons ground cumin Salt and freshly ground black pepper 4 cloves fresh minced garlic 1/2 cup olive oil 3 tablespoons ground cumin 3 tablespoons fennel seed Instructions: For the rub: Mix ingredients in a small bowl and set aside until ready to use. For the basting liquid: Combine the ingredients in small bowl and place by the grill with a brush for basting. Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone. Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator. Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes. Remove the chicken from the refrigerator and place the bone sides down. Tuck legs and wings to breast. Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill. Grill over direct flame or high heat for 10 to 15 minutes with the grill closed. After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes. When cooked through, remove the chicken from the grill and peel off the skin. Place the chicken, flesh side down, on the grill over high heat to get grill marks. Place the reserved skin on the top level of grill to crisp. Transfer the chicken to a serving platter. Chop the crisped skin on a cutting board and sprinkle over the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 53064,"Pastry Cream 2 cups/500 ml milk 1 vanilla bean, split lengthwise 6 egg yolks 1/2 cup/100 g sugar 1/3 cup/40 g all-purpose flour Pinch salt 1/2 cup/125 ml heavy cream, whipped Instructions: Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.
Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53065,"Grilled Sweet Potato Tacos with Ancho cl-Maple Syrup Glaze 8 blue corn tortillas 1 cup grated White Cheddar cheese 1 cup grated Monterey Jack cheese 2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices Salt and white pepper to taste 1/4 cup olive oil 1 tablespoon ancho cl powder 1/2 cup maple syrup 1 tablespoon Dijon mustard 1 tablespoon ancho cl powder Salt and freshly ground pepper Instructions: Preheat the oven to 400 F. Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste. Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho cl powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze Combine the ingredients in a small bowl. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 53066,"Shrimp and Grits 4 cups water Salt and pepper, to taste 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced Instructions: Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53067,"Teenie Weenies PretzelCrisps? Mini hotdogs Honey Mustard Instructions: Use mini cocktail weenies and place on PretzelCrisps?. Drizzle with honey mustard to celebrate baseball season! Bonus: Use Honey Mustard & Onion PretzelCrisps? for added flavor! ","[Chardonnay, Riesling, Sauvignon Blanc]" 53068,"Raspberry Danish Wreaths 8 ounces cream cheese, at room temperature 1/2 cup granulated sugar 2 large eggs Unsalted butter, softened, for the baking sheets and plastic wrap Unsalted butter, softened, for the baking sheets and plastic wrap
All-purpose flour, for dusting
1 batch Basic Sweet-Roll Dough, without nutmeg, recipe follows 2 tablespoons breadcrumbs
1 cup raspberries Confectioners' sugar, for dusting 1/2 cup whole milk 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about3 minutes. Add 1 egg and beat until incorporated; set aside. Butter 2 baking sheets. Lay out a large piece of parchment paper and dust with flour. Cut the dough in half. Place 1 piece on the parchment and roll into a 16-by-6-inch rectangle. Sprinkle with 1 tablespoon breadcrumbs, then spread half of the cream cheese filling over the dough, leaving a 1-inch border on all sides. Sprinkle 1/2 cup raspberries lengthwise down the middle. Use the parchment to lift the dough and roll it around the filling into a 16-inch log. Transfer the log to one of the prepared baking sheets, seam-side down, and form into a wreath, pinching the ends together to seal. Repeat to form a second wreath. Cover the wreaths loosely with buttered plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Uncover the wreaths. Use kitchen shears to cut long vents crosswise into the tops of the wreaths at 1-inch intervals, using your fingers to gently separate the dough at each cut. Beat the remaining egg with 1 tablespoon water in a small bowl; brush the tops of the wreaths with the egg wash. Transfer to the oven and bake until golden brown, 30 to 35 minutes, switching the position of the baking sheets halfway through. Let cool to room temperature on the baking sheets. Dust with confectioners' sugar before serving.
Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53069,"Pot de Creme Stuffed Meringue with Blue-Raspberry Reduction 10 egg whites
1/2 cup confectioners' sugar
2 tablespoons cream of tartar
2 cups dark chocolate
1/2 cup heavy cream
4 tablespoons granulated sugar
1/2 cup blueberries
1/2 cup raspberries
Instructions: Preheat the oven to 225 degrees F. In a stand mixer fitted with whisk attachment, whip the egg whites on medium speed until soft peaks form. Add the confectioners' sugar and cream of tartar. Slow down the mixer and continue until stiff peaks form. Scoop meringues and place on a baking sheet fitted with a nonstick pad. Bake for 2 1/2 hours. When done, remove from the oven and let cool. Meanwhile, combine the dark chocolate, heavy cream and 2 tablespoons of the granulated sugar in a saucepan and cook over low heat until melted. Stir to make sure the ingredients mix together. Pour over a baking sheet fitted with a nonstick pad and let cool. In a saucepan or skillet, cook the berries with the remaining 2 tablespoons granulated sugar until they becomes syrupy and thickened. Hollow out a space at the bottom of your meringue; save the hollowed out portion. Spoon the chocolate mixture into the meringue hole. Cover back up with the piece of meringue you removed. Plate the meringues. Drizzle the blueberry and raspberry reduction over top of your meringues liberally. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53070,"Sliced Heirloom Tomato Stack with Blue Cheese 2 cups buttermilk 2 cups Arborio Rice coating, recipe follows 6 red onions, thickly sliced, loosely separated into rings 8 cups peanut oil 4 vine-ripened tomatoes Gray salt and freshly ground black pepper Extra-virgin olive oil, to drizzle